호텔경영방식에 따른 주방 시스템이 주방종사자의 직무만족에 미치는 영향에 관한 연구

• 영문명: Effects of Kitchen Systems with A Various Type of Hotel Management that Affect the Kitchen Employee's Job Satisfaction
• 발행기관: 한국외식경영학회
• 저자명: 조춘봉(Cho Chun Bong) 김용길(Kim Yong Kil) 채병숙(Chae Byung Sook)
• 간행물 정보: 『외식경영연구』9권 2호, 129~148쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2006.06.30

영문 초록

The kitchen system in a hotel is composed of various cooking equipment, facilities, sanitation management system, safety system, and employees. These components are functionally and organically connected to each other, making a complex kitchen system. The hotel management decides the size and the style of kitchen system, that should be in line with strategic direction of the hotel. Along with hardware, such as equipment and facilities in kitchen system, the human resource should be managed in a way that employees are specialized in a streamlined production for a system reliability and productivity. In order to meet the needs of academically proving correlation among the hotel management, the kitchen system and the employees, this study researched the different types of hotel management, kitchen systems, and the satisfaction level of employees at both franchised and independent hotels, and found factors that influence employee's morale, eventually affecting productivity in the kitchen department of hotel.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 고찰

Ⅲ. 연구 설계

Ⅳ. 실증분석

Ⅴ. 결론 및 시사점

참고문헌

키워드

Franchised & independent hotels Job satisfaction Kitchen system