호텔 컨벤션 메뉴와 주방관리에 관한 실증적 연구

• 영문명: An experimental study on the hotel convention menus and its kitchen management
• 발행기관: 한국외식경영학회
• 저자명: 이상정(LeeSangJeong) 조춘봉(JoChunBong)
• 간행물 정보: 『외식경영연구』6권 2호, 65~84쪽, 전체 19쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2003.08.30

영문 초록

Among various kinds of food & beverage business in hotel industry, the catering & convention department takes a major role. The kitchen department, having many different functions, organizes the catering and convention business as the overall convention operation as well as experienced skills. At the same time, the catering and convention kitchen handles more area requiring enough understanding and knowledge in depth on goods, tools, and equipments than any other outlet kitchens. Due to the circumstances above, the effectiveness of kitchen management totally depends on how the hotel manages the human resources, tools, equipments, and raw materials efficiently in order to produce the maximum productivity with minimum labor cost and other managerial cost. As the conclusion of the research, the hotel should 1) reduce the level of direct purchasing of food material, 2) make the kitchen work as simple as possible by utilizing outsourcing companies, 3) purchase prepared food materials, 4) develop leadership skills with full competency in Korean, Japanese, Western, and Chinese cooking as well as with the effective leadership in employee management.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구방법

Ⅳ. 실증분석

Ⅴ. 결론

참고문헌

키워드

Catering and convention operation kitchen management experienced skills maximum productivity