호텔 식자재 관리의 현황과 개선방안에 관한 연구

• 영문명: A Study in Present Situation over Managing Food Material and the Way of Improving Management Skills in Hotels
• 발행기관: 한국외식경영학회
• 저자명: 박헌진(Hun Jin Park)
• 간행물 정보: 『외식경영연구』3권 1호, 57~74쪽, 전체 17쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2000.06.30

영문 초록

As the sales of food and beverage has increased in hotel management, the importance of food material management has become higher. Food material management includes the purchase, take-over, storage and issuance of food. During the process from the purchase to issuance of food and beverage, the research and the subsequent analysis should be carried out to minimize the wasteful expenditure caused by vicious stock, to visualize actual and stepwise food material management and to solve the concomitant sanitary problems. In this paper, the perspectives to lower the various types of economic losses and waste products were suggested. This study investigated the present status of purchase, storage and stockpile management in "S" hotel. Questionnaires were distributed to hundreds of cooks, who were asked to respond concerning the current problems and suggestions for improvement in dealing with foods. In "S" hotel, the purchase control system for food ingredients using the computer has been introduced. The variety of routes for purchasing imported food, cooperative market search between cooking and purchasing departments, and the use of semi-prepared food were investigated. However, the lack of purchasing experts, the inconsistent maintenance of business connections, and the exclusion of chief cooks in purchasing food materials, etc. were pointed out as main problems. The study results were summarized as follows: Cooks regarded the preservation of freshness of the food ingredients as the most important factor. The communication between the purchase, production, and sales departments should be improved. In addition, they pointed out the necessity of purchasing experts who were well aware of the operating system of purchase and cooking departments. The balance between demand and supply was maintained by estimating the turnover rate, and the quantities and period of consumption and storage. Such problems as unexpected and vicious stocks of cheeses, imported fruits, frozen fruits or frozen shellfishes could be solved by developing the non-seasonal new menu. Also, it is necessary to continue to make a constant investigation using statistical methods. Finally, the use of a new 'sticker-type' in food material management was suggested which could be more easily controlled and distinguishable for processed and unprocessed foods.

목차

Ⅰ. 서론

Ⅱ. 식자재 관리의 실증적 조사 분석

Ⅲ. 식자재 관리의 개선방안

Ⅳ. 결론

참고문헌

Abstract