특급호텔 조리사의 메뉴개발에 따른 만족도와 원가인식 간의 상관관계
Relationship between Satisfaction of Menu Development and Cost Recognition of Deluxe Hotel Chefs
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This research was conducted to study the relationship between satisfaction menu development and cost recognition of deluxe hotel chefs. The chefs recognized new menu development to be important (42.6%). The most important factor for menu development was adapting food trend (26.1%). Among types of requests for active menu development, training abroad or in Korea (27.7%) was the most favored request. Under recognition on cost, not wasting material by following FIFO (3.95±0.87) was most followed. For importance of cost, managing material cost (4.00±0.82) was rated as the biggest awareness variable. In analyzing awareness for menu development, focusing on dining trend (3.90±0.70) was the most important customer-oriented variable, whereas focusing on quality (3.99±0.85) was the most important product-oriented variable. When considering environment for menu development, increasing restaurant profits (3.94±0.80) was ranked as the biggest variable. On the other hand, reducing cost (3.18±0.99) was least favored as environmental factor for menu development. Observing the correlation between cost and menu development satisfaction showed that satisfaction mostly depends on customer social class more than cost (3.83±0.77) and price was least influential variable (3.56±0.84). Correlation analysis between cost and menu development demonstrated that recognition of menu development (including both customer-oriented and product-oriented variables) was more significant than recognition of cost. Furthermore, in regression analysis on cost and menu development, correlation between menu and menu development did not contribute significant influence on recognition of cost.
Abstract
This research was conducted to study the relationship between satisfaction menu development and cost recognition of deluxe hotel chefs. The chefs recognized new menu development to be important (42.6%). The most important factor for menu development was adapting food trend (26.1%). Among types of requests for active menu development, training abroad or in Korea (27.7%) was the most favored request. Under recognition on cost, not wasting material by following FIFO (3.95±0.87) was most followed. For importance of cost, managing material cost (4.00±0.82) was rated as the biggest awareness variable. In analyzing awareness for menu development, focusing on dining trend (3.90±0.70) was the most important customer-oriented variable, whereas focusing on quality (3.99±0.85) was the most important product-oriented variable. When considering environment for menu development, increasing restaurant profits (3.94±0.80) was ranked as the biggest variable. On the other hand, reducing cost (3.18±0.99) was least favored as environmental factor for menu development. Observing the correlation between cost and menu development satisfaction showed that satisfaction mostly depends on customer social class more than cost (3.83±0.77) and price was least influential variable (3.56±0.84). Correlation analysis between cost and menu development demonstrated that recognition of menu development (including both customer-oriented and product-oriented variables) was more significant than recognition of cost. Furthermore, in regression analysis on cost and menu development, correlation between menu and menu development did not contribute significant influence on recognition of cost.
참고문헌 (20)
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