• 한국식생활문화학회지
• /
• 제21권4호
• /
• pp.406-413
• /
• 2006

This study investigated legal environments on customers' experiences of accidential losses in a restaurant service. A wide review of the cases showed that restaurant customers' experiences of accidential losses are classified into 11 types as follows; loss of personal belongings with posted warning, loss of personal longings without posted warning, injuries in a restaurant with posted warning, injuries in a restaurant without posted warning, injuries while eating, food poisoning, injuries from defective tablewares, allergic reactions, illegal or unsanitary food supplies, and false labeling of countries of origin. The results of this exploratory study revealed that the respondents had experienced some out of those 11 incidents in average 2.6 times in all of their restaurant visits, and the incidents frequently happened in independent restaurants rather than in fast-food establishments, family restaurants, or hotel restaurants. The results also showed that the accidents from illegal or unsanitary food supplies was happened most frequently and false labeling of countries of origin was mostly anticipated increasing in the future.

• 한국식생활문화학회지
• /
• 제22권5호
• /
• pp.597-602
• /
• 2007

For the hotel industry, the situations having difficulties in management are becoming we planed by the rises of the cost and labor costs, the imbalance between supply and demand, stiffening competitions between the hotels. Therefore, there has been a plan for a great change to attract customers, escaping from the existing form of management in order to secure competitive powers in the food and beverage field. For that purpose, we plan to investigate into the preference of buffet restaurants in ten 5star hotels in Seoul. By the analysis, we also plan to present the menu concepts that stand out and are preferred by the customers in managing semi-buffet restaurants. Therefore, the linear and planar coordinate values of the H Hotels and I Hotels came out both positive(+) as results of a similarity analysis using MOS, we can predict that they would be positioning on the same dimension. Furthermore we can predict that the menu of antipasto, sushi, sashimi and desserts would be positioning on the same dimension as a result of analysis of the most preferred menu by customers for each station in managing a semi-buffet restaurant. Based on these results, there must be continuous supervision over the menu of buffet restaurants.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제14권2호
• /
• pp.139-152
• /
• 2003

The hotel restaurant has recently focused on increasing profits through better food and beverage service and sales. Especially, The modern Society, Called a Service - economized Society, is moving to Service Quality. Therefore, The Concerns about Service Quality is increasing and its competition is getting Stronger in the World. The Purpose of this Study was to find areas that needed to customer satisfaction in the department of the hotel restaurant. The customer satisfaction with the quality of service should profits in the restaurant of hotel. The Purpose of this study are as follows: The first, through the questionnaire, what is the main Hotel Restaurant Service Quality Influencing Customer Satisfaction\ulcorner Second, The result showed, as hypothesized, that significant difference in attribution among experimental groups existed for each factor of the independent variables.

• 한국조리학회지
• /
• 제8권3호
• /
• pp.1-20
• /
• 2002

The rapidly changing environments of today's hospitality industry lays more and more emphasis on the management of food & beverage sector. Hotel restaurants changes their menus 2 times a year. But they tend to modify or complement old items, or imitate other restaurants'menus, rather than try new ones. In addition, the change cycles are determined without any systematic and scientific criteria. Based on the survey, a plan for managing menu change cycles is proposed. The proposed plan is summarized as follows: First, the survey result demonstrates that the appropriate frequency of menu changes is: twice a year for the fixed menu; four times for the seasonal menu; four times for the promotion menu; twice for the business menu; and, three times for the event menu. Second, under the management maintained by consistent monitoring of menu change. Third, menu change should be managed through the menu analyses on its profitability, popularity, and the potential for further growth. Fourth, menu change should be managed through the periodic investigations of the tastes and preferences of the customers. fifth, a unique system for the menu change should be constructed by analyzing of other competitive restaurants or restaurant chain stores.

• 한국조리학회지
• /
• 제11권4호
• /
• pp.150-163
• /
• 2005

If a licensed cook of a special-deluxe hotel restaurant and n family restaurant receives stress psychologically and physically, it will influence the interaction with customers who eat their food. Job stress is known to affect the kitchen operation and cause negative formation of interior and exterior customer management. This study wishes to present the method that can minimize the negative effect caused by stress, leading to an elevation of service quality that is offered to customers by removing those factors related to the stress of a licensed cook. This study established the range of targets to compare the cooks of super-deluxe hotel restaurants and those of family restaurants and to apply result of this research to whole licensed cooks is considered to have some limitations. Therefore, estimating job stress and turnover intention of general licensed cooks through comparison with tourist hotels and general restaurants should be significant hereafter.

• 한국조리학회지
• /
• 제13권1호
• /
• pp.192-203
• /
• 2007

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.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제12권1호
• /
• pp.5-24
• /
• 2001

This study was focused on the sanitary analysis of hazard factors and the establishment of critical control points on steak-set menu In hotel by the documents and microbiological investigation. The hazard factors of shrimp cocktail were microbial contamination, residual pesticides, unsuitable healing and cross contamination. The hazard factors of potato soap were residual pesticides, microorganisms contamination, unsuitable heating and solanine in potato. The hazard factors of simple salad were microorganisms contamination, unsuitable heating and cross contamination by inappropriate package. The hazard factors of steal were residual antimicrobial drugs, microorganisms contamination, unsuitable heating and cross contamination. The critical control points of shrimp cocktail were temperature control , number of washing and center temperature control of heating step. The critical control points of potato soup were stock temperature control , number of washing and center temperature control of Heating step. The critical control points of simple salad were number of washing and dryness of utensil. The critical control points of steak were stock temperature control , number of washing, center temperature and time control of heating step.

• 한국조리학회지
• /
• 제10권2호
• /
• pp.121-134
• /
• 2004

The research on set menus served at Japanese restaurants at special-rate hotels around Gwangju and Jeonla Province suggests problems and rooms for improvement through examination of the current status of set menus at Japanese Restaurant in hotels of Gwangju and southern Jeonla province, prime cost, and sales volume. Advantageous points of course menus served at Japanese restaurants at hotels are as followings: a variety of courses are available; ingredients can reflect seasonal change; clients are satisfied with food at reasonable cost; and it results in sales increase. Based on such measures, more efforts should be made in order to advance preference and satisfaction with menus, cut back on prime cost, and maximize sales volume.

• 한국조리학회지
• /
• 제9권3호
• /
• pp.55-72
• /
• 2003

This study systemized the theories of promotion menu and surveyed the clients using hotel restaurants. This study has a goal of establishing marketing plans of development of the promotion menu by observing the choice attributes of promotion menu. The followings are the results of this study. First, the distinctiveness from the previous food appeared to be very important when selecting the promotion menu. Second, one of the big problems in the hotels is that unreasonable price. Third, most of the people get information on the promotion menu from newspapers and magazines. Fourth, a thorough training of the employees is needed and a high-quality incentive policy needs to be done.

• 전자통신동향분석
• /
• 제17권5호통권77호
• /
• pp.119-128
• /
• 2002

최근 호텔, 커피숍, 레스토랑, 컨벤션 센터 등 유동 인구가 잦은 이른바 핫 스팟이라고 불리우는 지역에서 IEEE 802.11b와 같은 무선 랜 기술을 활용하여 가입자들에게 고속 무선 네트워크 접속 서비스를 제공하는 사업자들이 전세계적으로 점차 늘어나고 있다. 아직까지는 특정 사업자의 핫 스팟으로 서비스 가능 지역이 제한되어 있기 때문에 가용성이 낮아 앞으로 통신 서비스의 주류로 성장하기에는 어려움이 많을 것으로 예상되지만, 무선 랜은 고속 전송 속도와 넓은 서비스 커버리지 그리고 고속 이동성을 동시에 만족시키는 4세대 이동 통신 기술이 개발되기 전까지, 당분간 유선과 무선 기술 간의 가교 역할을 수행할 것으로 기대되고 있다. 따라서 본 고에서는 최근 국내에서도 큰 주목을 받고 있는 공중 무선 랜 서비스의 특성 및 비즈니스 모델을 분석하고, 각 지역별 서비스 사업자들의 동향을 파악함으로써 앞으로의 시장 발전 가능성을 탐색해 보고자 한다.