소규모 외식업체 경영자의 성공요인에 대한 중요도 인식차이 연구

• 영문명: Restaurateurs' Different Perception on Success Factors in Small Business
• 발행기관: 한국외식경영학회
• 저자명: 정유경(Chong Yu Kyeong) 박기오(Park Ki Oh) 김영갑(Kim Young Gab)
• 간행물 정보: 『외식경영연구』10권 4호, 341~360쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2007.12.31

영문 초록

This research studies success factors identified by restaurateurs in the small restaurant business. Different perception on success factors for the restaurant business between before and after opening a restaurant presented in this study provides a clue to restaurateurs' management strategies to accomplish better performance for after restaurant open. Participants for this studies were recruited in Korean Restaurant association and restaurateurs who attended the education for sanitation were willingly filled out the survey questionnaires. Out of 300 survey, 250 were used for further analysis for this research. Factor analysis for validity, Cronbach's alpha for internal consistency of the measurement tool were used and t-test and ANOVA were main statistics methods for data analysis. The results showed that perceived success factors for a restaurant business are differently expressed by characteristics of the restaurant, particularly location and commercial area had big impact on success factors. According to the size of the restaurant, the success factors were differently identified, the restaurateurs should plan their strategies considering the size. The different perception on success factors between before and after opening a restaurant tells us that the restaurateurs should prudently prepare various side for commencing the restaurant.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구방법

Ⅳ. 분석결과

Ⅴ. 결론

참고문헌

키워드

Small restaurant business Success factors Management performance