음식 및 숙박업 통계 지표의 중요도 조사

• 영문명: Importance Analysis of Hotel and Restaurant Statistical Indicator on Korea Industrial Classification
• 발행기관: 한국외식경영학회
• 저자명: 한경수(Han Kyung Soo)
• 간행물 정보: 『외식경영연구』8권 1호, 163~182쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2005.04.30

영문 초록

The purpose of the study was to examine the importance of foodservice statistical indicators on the National Statistical Office and to choose practical indicators. The questionnaire was composed of 12 statistical categories and demographic characteristics. 325 questionnaires were distributed by mail to the members of the Korea Food Service Management Society, Korea University, and the College Culinary Management Faculty Association, with 92 questionnaires being returned. Using SPSS, frequency analysis, mean value, t-test and ANOVA were completed. As a result of the study, 34 indicators were selected. Examples of selected indicators include company name, assets and investments, location, internet address, main business, brand name, organizational form, annual business period, regular temporary, irregular employee, part timer, gross profit, operational cost, sales cost, VAT, number of seats, and convenience area.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 선행 연구

Ⅲ. 연구 방법

Ⅳ. 결과 분석

Ⅴ. 결론

참고문헌

키워드

Statistical indicator Importance Professor group Business group