외식업의 인적자원관리에 관한 연구

• 영문명: A Study on the Management of Human Resource in Foodservice
• 발행기관: 한국외식경영학회
• 저자명: 김형준(Kim Hyoung Joon)
• 간행물 정보: 『외식경영연구』2권 1호, 51~74쪽, 전체 23쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2000.06.30

영문 초록

It is desirable that the management of human resources, as a strategy for enhancing competitiveness, should be the necessity for the foodservice industries to survive in the course of rapid change and continuous development. In other words, management provides the foundation to form human relations, just as the foodservice industry operates with human relations. Therefore, to resolve all the problems that foodservice have face our foodservice should find out new human resource. The control of human resources in foodservice means that it does not only satisfy Foodservice, employees, and guests but improves the personal ability. also it is important for the method of foodservice operation as management. Therefor, foodservice managers have to get good human resources and at the same time, improve the potential ability from them in order to get development for industries and a person. The monitor of human resources in foodservice was focused on production, but recently it has been likely to get closer to human relation. We can achieve the purpose of the industry by satisfying hotel employees and guests and providing a full service for them. foodservice industry must know the fact that the quality of service in human resources should be provided as a critical strategy of management.

목차

Ⅰ. 서론

Ⅱ. 연구의 이론적 고찰

Ⅲ. 분석결과

Ⅳ. 문제점 및 개선 방안

Ⅴ. 결론

참고문헌

ABSTRACT