외식 프랜차이즈 본부와 가맹점간의 지식경영(KM)에 관한 연구

• 영문명: A Model of Knowledge Management in Food Franchise Industry : Effects of Communication Adjustment
• 발행기관: 한국외식경영학회
• 저자명: 문혜영(Moon Hye Young) 정웅용(Chung Ung Young) 최민우(Choi Min Woo)
• 간행물 정보: 『외식경영연구』14권 5호, 305~321쪽, 전체 16쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2011.12.31

영문 초록

This study examines the relationship between a food franchisee's absorptive capacity, knowledge transfer, and intention for recharter. This study also aims to investigate how the relationship between absorptive capacity and outcome is affected by the amount of communication between the headquarters and a franchisee. The results show that the better a franchisee adopts knowledge factors offered by the headquarters, which include 'knowledge of managing customers and staff', 'knowledge of managing revenue and funds', and 'knowledge of managing menus and sales', the more successful the knowledge transfer of the franchisee is. Furthermore, it has been found that success factors in knowledge transfer positively influence a franchisee's intention to renew the contract. Lastly, as the communication between the headquarters and a franchisee is more smooth, 'knowledge of managing revenue and funds', and 'knowledge of managing customers and staff' have more significant influence on the outcome of knowledge transfer.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구 설계

Ⅳ. 실증분석

Ⅴ. 결론 및 제언

참고문헌

키워드

Customer Franchise Knowledge management