특급호텔 메뉴의 품질관리 수행 및 개선방안에 관한 인식
Recognition of Performance and Improvement Factors on Menu Quality Management in Deluxe Hotel
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This study was conducted to survey recognition of performance and improvement factors on quality management of menus in deluxe hotel. Influence factors that were assessed are as follows: cooking equipment system, food material, menu cost, sanitation, workforce, menu development environment, cooking characteristics, and customer oriented menu. From these, food material turned out to be the biggest influence factor by 32.0%, whereas origin labeling was least influential by 1.0%. When survey improvement proposals for menu quality management, under menu development, R&D TFT was rated as the biggest awareness variable with 3.98±0.74. For system environment, cooking equipment (4.08±0.76) was the biggest awareness variable. For material resource and human resource, competitive price (4.12±0.69) and appropriate workforce (4.23±0.75) were evaluated as the biggest awareness variable, respectively. Lastly, for implementation proposals for menu quality management, company’s will and investment (30.1%) was deemed as the most important require factor, whereas active involvement (37.5) was ranked as top effort factor.
Abstract
This study was conducted to survey recognition of performance and improvement factors on quality management of menus in deluxe hotel. Influence factors that were assessed are as follows: cooking equipment system, food material, menu cost, sanitation, workforce, menu development environment, cooking characteristics, and customer oriented menu. From these, food material turned out to be the biggest influence factor by 32.0%, whereas origin labeling was least influential by 1.0%. When survey improvement proposals for menu quality management, under menu development, R&D TFT was rated as the biggest awareness variable with 3.98±0.74. For system environment, cooking equipment (4.08±0.76) was the biggest awareness variable. For material resource and human resource, competitive price (4.12±0.69) and appropriate workforce (4.23±0.75) were evaluated as the biggest awareness variable, respectively. Lastly, for implementation proposals for menu quality management, company’s will and investment (30.1%) was deemed as the most important require factor, whereas active involvement (37.5) was ranked as top effort factor.
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