주5일 근무시대에 있어서 외식산업의 변화와 도전

• 영문명: The Change and Challenge of Foodservice Industry in the Age of 5-day work
• 발행기관: 한국외식경영학회
• 저자명: 김영국(Kim Young guk) 유정림(Yoo Jung lim)
• 간행물 정보: 『외식경영연구』7권 1호, 175~192쪽, 전체 17쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.04.30

영문 초록

This study intends to address the changes needed in the management of human resources in the food service industry with the introduction of the five-working day policy. It provides an overview of the changes and how the job, organizational structure, employee relationship, job description, motivation, labor flexibility, production method are and should be viewed. At a time when "leisure" has a special meaning in our lives, the competitive power of the restaurant business depends on finding and hiring qualified employees and helping them keep up their job performance. In the past, the human resources management was mainly focused on making the best of the hired employees but, in the future, the management will center on finding qualified employees and helping them maintain quality job performance.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 주5일제근무가 외식산업에 미치는 영향

Ⅲ. 인적자원의 변화와 도전

Ⅳ. 결론

참고문헌

키워드

5-day work human resource foodservice industry