계층화 분석 과정(AHP)을 활용한 패밀리레스토랑의 인력관리

• 영문명: A Decision of Priority Order among the Manpower Controlling Goals of Family Restaurant by Analytic Hierarchy Process: A Case Study
• 발행기관: 한국외식경영학회
• 저자명: 박한나(Park Han Na) 한경수(Han Kyong Soo)
• 간행물 정보: 『외식경영연구』5권 3호, 43~64쪽, 전체 21쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2002.12.31

영문 초록

The purpose of this study is to decide priority order among the manpower controlling goals of family restaurant using AHP(Analytic Hierarchy Process) as well as among organizations' goals, also united manpower control goals, when the decision-makers put organizations' management-activities into practice, make use of limited resources inside their organizations, establish their manpower control goals to achieve organizations' management goals. 15 goals for effective manpower control of sampled enterprises were established by an example study. The goals for effective manpower control were classified into 2 classes according to layering: the first class includes 5 groups, supply group, development group, compensation group, unification group, and personnel system, and the second class consists of detailed goals of manpower control. The section of outcome-compensation showed a figure of weight, 0.480, the highest one after passing AHP(Analytic Hierarchy Process); this section occupied the first rank in the whole priority order. And the figures of supply, development, system, and unification were 0.235, 0.144, 0.092 and 0.048 respectively, which show the weights in manpower control goals. After this, total 15 goals were arranged according to 9-step's priority order, with a consideration of the detailed goals included into the second class. Finally, proper manpower management goals adjusted to each food service enterprise arranged according to the priority order that harmonizes with their management strategies' goals.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구의 방법 및 모형의 설계

Ⅳ. 연구모형의 적용 및 분석

Ⅴ. 결론 및 제언

참고문헌

키워드

패밀리 레스토랑 AHP(Analytic Hierarchy Process)