메뉴관리시스템과 업무의 효율화에 관한한 연구

• 영문명: A Study on the Menu Management System and the Job Efficiency
• 발행기관: 한국외식경영학회
• 저자명: 최성백(Choi Sung Back) 조춘봉(Cho Chun Bong)
• 간행물 정보: 『외식경영연구』5권 1호, 177~197쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2002.04.30

영문 초록

The purpose of this study was to examine the menu management system and job efficiency of kitchen and restaurant employees. For this purpose, this study attempted to investigate the effective menu management. As a result, the study results were as follows: First, the menu composition and recipes should be standardized in developing and planning the menu. Second, the convenient layout of kitchen facilities should be devised according to the location, work load and cooking process. Third, the opinions and originality of the field employees should be well reflected. Fourth, the customers needs should be met with the appropriate menus depending on the seasons and events. Also it is found that personnel deployment and menu training at a proper time and place become an important factor in the employee job satisfaction. To achieve the efficiency of restaurant service, it is essential to make a smooth link between the restaurant kitchen and service related departments.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 연구의 이론적 배경

Ⅲ. 연구모형 및 가설설정

Ⅳ. 실증분석

Ⅴ. 결론

참고문헌