Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study on the Management Performance Improvement through Cooking Skills Support and Management Consulting for Restaurants: Focused on Restaurants in Gyeonggi Province

외식업체 조리 기술지원 및 경영 컨설팅을 통한 경영성과 향상에 관한 연구: 경기지역 레스토랑을 중심으로

  • Eum, Young-Ho (Dept. of Hotel Culinary Art, Suwon Women's University) ;
  • Lim, Young-Hee (Dept. of Hotel Management, Sangmyung University) ;
  • Jung, Ju-Hee (Dept. of Hotel Culinary Art, Suwon Women's University) ;
  • Lee, Eun-Jin (Dept. of Hotel Culinary Art, Suwon Women's University)
  • 엄영호 (수원여자대학교 호텔조리과) ;
  • 임영희 (상명대학교 대학원 호텔외식경영학과) ;
  • 정주희 (수원여자대학교 호텔조리과) ;
  • 이은진 (수원여자대학교 호텔조리과)
  • Received : 2017.07.31
  • Accepted : 2017.08.22
  • Published : 2017.08.31
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Abstract

The purpose of this study was to analyze the current status of 30 restaurants targeted for customized-visit consulting. For this process, experts visited restaurants and conducted consulting to improve the effectiveness of management for restaurants. A frequency analysis was used for general details, and a questionnaire survey was conducted to consult employees and customer groups. The analysis and consulting results were as follows: Firstly,menu need to be improved through restaurants' sanitary state and menu quality improvement. New menu should be developed through continuous training for restaurant operators, the relevant organizations, and cooking skill experts. Secondly, restaurants' cooking skill and knowledge should be secured by training of restaurant operators from the relevant organizations and experts to acquire cooking skills. In conclusion, restaurants' capability needs to be consolidated through persistent and cyclical process to maintain competitive menus and cooking skills. The results also showed that employee group's MOT, foods, menu, and facility education/training should be fortified. In order to reinvigorate the restaurant industry, marketers need to offer continuous education/training and consulting for employees to improve their satisfaction.

Keywords

References

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