한식당 관리기법에 관한 소고

• 영문명: A Study on the Management Technique for Korean-Style Restaurants
• 발행기관: 한국외식경영학회
• 저자명: 최인식(In shik Choi)
• 간행물 정보: 『외식경영연구』4권 1호, 313~330쪽, 전체 17쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2001.06.30

영문 초록

The current high tendency is attach importance to the partial and outer appearance aspects rather than to manage the restaurant operations in a systematic way. Restaurateurs have thus far showed a tendency to attach higher importance to the atmosphere than food quality, advertisements than employee training and education, imitation than product R & D and the part taking on the one-shot character than the long-term strategy. In addition, they have adhered to the formally and externally centered business practices while disregarding those considered to be the most fundamental element in restaurant management such as to whom(customers), what(menu), where(location), how(service method) and the like. They should be back to basics to create the value with delicious food, hospitable service and good atmosphere. The restaurant with the management ability to meet these conditions come to survive as a successful restaurant. Able, hospitable and conspicuous employees are needed to produce delicious food, provide customers with hospitable service and create the value. And to secure able and hospitable employees, they should be presented with the vision. When they come to have the vision, they would do the best to become loyal to customers and restaurateurs. Therefore, this study attempted to present the systematic approach and profit chain theory to restaurant operation as the management technique to meet these conditions and operate the successful restaurant. Both the systematic approach and the profit chain theory are still strange to restaurant management and the theories that have recently been much addressed. Especially, an understanding of the food delivery system(FDS) capable of managing the overall restaurant operation with the streams of food materials is the ideal approach to manage the cost efficiently the service delivery system(SDS} is the content that should be necessarily considered in finding out the plan to provide customers with produced food in the most efficient manner. This study attempted to make a more comprehensive approach to the restaurant management strategy focused on the system and the service profit chain theories than the generally discussed restaurant management strategy. It is expected that more specific studies will be conducted on the basis of the findings of this study in the future.

목차

Ⅰ. 서론

Ⅱ. 외식사업 경영관리의 이론적 배경

Ⅲ. 외식산업 관리기법

Ⅳ. 결론

참고문헌

ABSTRACT