호텔규모에 따른 주방의 업무환경에 관한 연구

• 영문명: A Study on the Kitchen's Job Environment with different sized Hotels -Emphasized on the tourist hotels in Seoul-
• 발행기관: 한국외식경영학회
• 저자명: 장혁래(Jang Hyuk Rae) 이서형(Lee Seo Hyung) 조춘봉(Cho Chun Bong)
• 간행물 정보: 『외식경영연구』7권 1호, 99~121쪽, 전체 22쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.04.30

영문 초록

This study was intended to investigate and develop a method to improve kitchen employees' work performance via recognizing the importance of the kitchen department of hotels. The results of this study are as follows : ① the physical working conditions and the worker's major & educational level had significant influence on the efficiency of job performance. ② dangerous cooking tasks and the hindered kitchen work exerted an effect on the work efficiency. ③ but on the contrary, the kind of kitchen work not related to cooking had no effect on the efficiency of the kitchen performance.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구모형 및 연구가설

Ⅳ. 가설검정 및 실증분석

Ⅴ. 결론

참고문헌

키워드

Kitchen's Job Environment Different sized hotels Cooking performance Variety of cooking work Dangerous cooking work