외식산업 근무 부서에 따른 만족도 비교 분석

• 영문명: The Comparative Analysis of Satisfactory Degree based on the Working Position in Foodservice industry -Focus on Special First Degree Hotels in Seoul-
• 발행기관: 한국외식경영학회
• 저자명: 김종훈(Kim Jong Hoon)
• 간행물 정보: 『외식경영연구』5권 2호, 75~93쪽, 전체 18쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2002.09.30

영문 초록

This is to analyse the satisfactory degree of workers working at the Hotels in Seoul. Nowadays, in foodservice industry, customer satisfaction has been the most meaningful element. If workers don't satisfy themselves at the works, they can not give a high qualifying service to the customers. Therefore, this study showed how the worker's satisfactory degree effects on the growth of foodservice industry, The analytical conclusions by questionnaires to workers who have worked at the post for eating and drinking and the post for cooking of the Hotels in Seoul are followings. First, the workers at the post for cooking generally satisfied to their companies rather than the workers at the post for eating and drinking. Second, the employers at the drinking and eating position have usually worked overtime for a long time and the workers at the post for cooking have changed their job more often than the others. Third, the workers generally satisfied to their senior employers. The negative image of higher-ups in the past has been changed. Fourth, at all inquiries, the satisfactory degree of workers who have worked at the post for eating and drinking was lower rather than workers at cooking positions. This interesting facts require further researches. Nowadays, it is the most serious problem in foodservice industry that the ratio of occupation change and nonattendance has grown continually. Also they can promote the productivity in foodservice industry and can reduce the ratio occupation change and nonattendance of in conclusion, the foodservice industry will have growed very successfully in the near future.

목차

Abstract

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 조사설계

Ⅳ. 자료분석과 결과 논의

Ⅴ. 결론

참고문헌