유연화(柔軟化) 정책을 통한 호텔 주방의 생산성 향상에 관한 연구

• 영문명: A Study on the Labor Flexibility to Enhance Productivity in Hotel Kitchen
• 발행기관: 한국외식경영학회
• 저자명: 박경곤(Park Kyoung Kon)
• 간행물 정보: 『외식경영연구』2권 1호, 147~173쪽, 전체 26쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2000.06.30

영문 초록

This study was conducted with an aim of presenting a new alternative to improving the productivity of the kitchen department. That is, it attempted to probe the scheme to improve productivity while maintaining the existing image and quality of food and beverage goods that the food & beverage department of the hotel had. To attain this goal, this study elaborated on the need for the new manpower policy and addressed the theories on labor flexibility in conjunction with the theoretical background for presenting the alternative as to how productivity can be raised by making up the human resources of the kitchen out of new manpower in the future. And this study attempted to investigate why labor flexibility emerged and some of labor flexibility such as external numerical flexibility, work externalization, internal numerical flexibility, functional flexibility and finally wage flexibility. And it attempted to investigate skill formation practices and such elements influencing skill formation as worker attributes, mode of production, education & training, job rotation, interaction between workers, and the like. To present an alternative to improving productivity in the hotel production department(kitchen department), 5 deluxe class chain hotels located in Seoul were selected as the target hotel of this study and surveyed by paying a personal visit to their production departments(kitchen). First of all, this study attempted the present situation of human resources : how many kitchens they had; how far the main kitchen(production kitchen) performed the function of the unit entry-level kitchen; what the ratio of employed kitchen employees to total employees was; how kitchen employees were employed; through what stages and method employed kitchen employees developed their careers; and what the promotion system was. Then it attempted to inquire into the present situation of the production mode of the hotel kitchen and the management of physical resources. To put it concretely, it attempted to investigate the present situation as to the stage of production up to serving customers items on the menu, kitchen equipment and instrument required for production, and the state of food materials to be used. An attempt was made to investigate what problem the production department(kitchen) had so as to present an alternative to improving the productivity of the production kitchen. Finally, an attempt was made to present an alternative to improving the productivity of the hotel kitchen as follows : First, an alternative to improving productivity through the flexibility of human resources of the kitchen was presented, such as flexible labor and flexible working hours. Second, the scheme to increase productivity though the securing of functional flexibility of human resources at the hotel kitchen was presented. Its key point is the selection and maintenance of multi-skill cooks which is the core of functional flexibility of human resources at the hotel kitchen. Third, the strategic alternative as the external flexibility strategy of human resources was presented to minimize the human resources of the kitchen by externalizing peripheral duties and guarantee key human resources employment security. Fourth, the stage and method of career development was presented to broaden and deepen the skills of human resources at the kitchen by making them multi-skilled. Finally, integration of kitchen production activities and the simplification of the production mode were presented as an alternative to improving the productivity of the kitchen. The integration of kitchen production activity is the scheme to minimize the function of kitchen as the unit outlet through the main kitchen by reinforcing the function of the main kitchen(production kitchen). And the scheme to downsize the traditional production stage to 2-3 stages was presented as the simplification scheme of the production mode at the kitchen.

목차

Ⅰ. 서론

Ⅱ. 이론척 고찰

Ⅲ. 주방의 인적자원 관리현황과 문제점

Ⅳ. 유연화 정책을 통한 호텔주방의 생산성 향상 방안

Ⅴ. 결론

참고문헌

ABSTRACT