푸롬투 차트기법에 의한 외식산업주방 레이아웃평가 적용 방법에 관한 연구

• 영문명: A Study on the Evaluation of Layout Characteristics in Foodservice Kitchen by From-To Chart Technique
• 발행기관: 한국외식경영학회
• 저자명: 서영애(Seo Young Ae)
• 간행물 정보: 『외식경영연구』7권 2호, 101~124쪽, 전체 23쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.08.30

영문 초록

The layout of kitchen in the foodservice system may affect meals in proper quantity and quality, customer and employee satisfaction, and financial accountability. So far, it can not be overlooked that foodservice designers have handled indifferently planned and designed the kitchen layout that may be satisfied with organizational objectives, employee, and customer at the same time. In these respects, the purpose of this study is to evaluate the different kitchen layouts in detail and to suggest the way to improve for a rational layout. One of the most important factors to consider when evaluating and improving layouts for work systems is the flow. In oder to obtain the efficiency rating for layouts on the basis of flow, the use of from-to chart could be a very effective technique. There is a general concept regarding the criteria to use for from-to charting. The concept considers the movements of employee or the flow of materials between work centers as the criteria to evaluate various arrangements. With the concept, considerable emphasis may be placed on weighing mostly the desirability of to-movements against the undesirability of from-movements.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 연구의 이론적 고찰

Ⅲ. 푸롬투 차트기법에 의한 외식산업주방 레이아웃 평가 방법

Ⅳ. 결론

참고문헌

키워드

Foodservice kitchen Layout From-to chart Flow of materials