호텔 레스토랑의 식자재 조달 관련 공급 체인 관리와 푸드 생산 전략 간의 관계 분석

Analysis of Relationship between Supply Chain Management and Food Production Strategies for Food Supplies in Hotel Restaurants

This research aimed to understand the relationship between comparative superiority elements of the supply chain activities for food supplies in the hotel industry. The samples are obtained from exclusive hotels located in the Seoul area. A statistic package program called SPSS was employed to conduct reliability analysis, factor analysis, t-test, correlation analysis, and multiple regression analysis. Results of a multiple regression analysis between supply chain management and food production strategies were as follows; company's characters and cooperative relations with suppliers had a significant impact on cost while quality was significantly affected by company's characters, information system, cooperative relations with suppliers, and supply chain activities. It was revealed that all factors had a significant impact on flexibility and delivery date.