The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Effects of the Restaurateur Quality and Skill on Performance in Small Business

소규모 외식업체 경영자의 자질이 경영성과에 미치는 영향

  • Paik, Jin-Kyoung (Dept. of Foodservice Management and Nutrition, Sangmyung University) ;
  • Sohn, Chun-Young (Dept. of Food and Nutrition, DongNam Health University) ;
  • Park, Dae-Seob (Dept. of Food Service Management, Youngsan Universtiy) ;
  • Hong, Wan-Soo (Dept. of Foodservice Management and Nutrition, Sangmyung University)
  • 백진경 (상명대학교 외식영양학과) ;
  • 손춘영 (동남보건대학교 식품영양과) ;
  • 박대섭 (영산대학교 외식경영학과) ;
  • 홍완수 (상명대학교 외식영양학과)
  • Received : 2012.11.15
  • Accepted : 2012.12.12
  • Published : 2012.12.31
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Abstract

The purpose of this study was to lay emphasis on the importance of a restaurateur's role and qualities as well as to provide the restaurateur information necessary to effectively run a restaurant. To address the purpose, this study analyzed the qualities of a restaurateur and determined the influence they have on the business results, via conducting a survey with 117 restaurateurs from June 11th to June 26th 2011. In summary, male restaurateurs were higher in the vision directivity, desire to learn, accomplishment, challenge and pro-activity than their female counterparts, with a significant difference of p<0.05. According to their ages, the surveyees showed significant differences in the vision directivity (p<0.05), desire to learn (p<0.01), challenge (p<0.01) and pro-activity (p<0.01). In addition, also the survey revealed that the qualities of a restaurateur had a significant influence on financial performance, a sense of satisfaction and business results (p<0.001). The questionnaire resulted in the following: first, the vision directivity (p<0.05) and the challenge (p<0.05) affected the financial performance; second, the challenge had influence on the sense of satisfaction; and last, the vision directivity (p<0.05) and the challenge (p<0.05) had an effect on the business results. Thus, the study concluded that restaurateurs need two qualities: (i) the vision directivity in order to meet their goals and to have a higher business results and (ii) the challenge to try new managing methods in order to cope with the ever-changing environment.

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References

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