Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Plan to Improve Business in Hotel's Restaurant by Promotional Menu of Circumstance Factor

호텔 레스토랑 프로모션 메뉴의 환경요인이 영업활성화 전략에 미치는 영향

  • Jun, Hwa-Jin (Dept. of Food Service Industry, Hyejeon College) ;
  • Bae, In-Ho (Dept. of Hotel Culinary, Jangan College)
  • 전진화 (혜전대학 외식경영계열) ;
  • 배인호 (장안대학 호텔조리계열)
  • Published : 2007.03.30
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Abstract

The purpose of this study is to figure out the plans to improve business in Hotel French restaurants. This study conducts documentary study and empirical study. To achieve the purpose, a survey was conducted by 172 staffs of Hotel French restaurants in Seoul. The result of this research is as follows. Hotel restaurant operators recognize the importance of promotion and development of new sales goods. But they haven't done long-term marketing directions focusing on cost-saving and ephemeral sales promotion effects. Hotel restaurants should establish public information strategies uniformly and look for the plans that offer customers adequate information. Also, they should make a differentiation strategy within the same industry, can always give recency to customers, and enhance the event-connecting promotion menu and business activation.

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