Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study on the Management Situation and Development Plan in Private Bakery for Korean: Focused on the Bakery's Owner

국내 자영 제과점의 경영 실태 분석 및 발전 방안 연구

  • Lee, Kwang Suck (Dept. of Culinary and Food Service Management, Kyung Hee University) ;
  • Hwang, Yoon Kyung (Dept. of Baking Science and Arts, Suwon Women's College) ;
  • Lee, Hee Tae (Dept. of Baking Science and Arts, Suwon Women's College) ;
  • Ahn, Hye Lyung (Dept. of Baking Science and Arts, Suwon Women's College) ;
  • Jung, Hyo Sun (Dept. of Culinary and Food Service Management, Kyung Hee University)
  • 이광석 (경희대학교 조리서비스경영학과) ;
  • 황윤경 (수원여자대학 제과제빵과) ;
  • 이희태 (수원여자대학 제과제빵과) ;
  • 안혜령 (수원여자대학 제과제빵과) ;
  • 정효선 (경희대학교 조리서비스경영학과)
  • Received : 2015.03.06
  • Accepted : 2015.04.14
  • Published : 2015.04.30
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Abstract

The purpose of this study was to identify the management situation and development plan targeting private bakery owners who are doing business in major cities. For research, the questionnaire survey was conducted targeting 69 owners who are operating bakery at the point of data collection, and the data were analyzed using frequency analysis and paired-sample t-test using SPSS. The results of the study were as follows. Owners' baking career and management career were mostly more than 10 years. They are currently managing bakeries with at least 4 competing bakeries and point out franchise-type bakeries as major competitors. Also, they responded that the most important factor for strengthening competitive edge of shop was employees and that the enhancement in technology and employees with adequate techniques are important for improving sales. Also, the result of paired sample t-test revealed that the communication had the biggest difference between importance and satisfaction perceptions among taste, sanitation, service, price, product, location, and communication. Limitations and future research directions are also discussed.

본 연구에서는 국내 주요 도시에서 영업 중인 자영 제과점 경영주를 대상으로 전반적인 경영실태를 고찰함으로써 자영 제과점의 경영 활성화를 위한 보다 실질적인 시사점을 제공하고자 하였다. 총 48명의 자영 제과점 경영주를 대상으로 설문조사를 실시하였으며, SPSS(V 16.0) 통계 프로그램을 사용하여 빈도분석과 대응표본 t-검정으로 분석하였다. 연구결과, 경영주의 제빵사 경력과 경영 경력은 대부분 10년 이상이었으며, 현재 4개 이상의 업체와 경쟁을 통해 제과점을 경영하고 있고, 가장 주된 경쟁 점포는 프랜차이즈형 제과점이라고 하였다. 또한, 점포의 경쟁력 강화를 위해 가장 중요한 요인은 종사원이었으며, 제과점의 매출 향상을 위해서도 기술력 향상과 기술 인력확보가 가장 시급하다고 하였다. 또한, 맛, 위생, 서비스, 가격, 제품, 접근성, 소통 등의 7개 항목에 대한 대응표본 t-검정 결과, 소통 측면에서 중요도와 만족도의 편차가 가장 큰 것으로 조사되었다.

Keywords

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