동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제24권5호
  • /
  • Pages.585-603
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  • 2014
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

관리자와 조리사가 인식하는 한식당 운영 관리에 대한 중요도와 수행도 평가

Evaluation of Importance and Performance for Operation Management by Managers and Chefs at Korean Restaurants

  • 이나영 (대전대학교 식품영양학과) ;
  • 이주연 (연세대학교 식품영양학과) ;
  • 곽동경 (대전대학교 식품영양학과)
  • 투고 : 2014.07.31
  • 심사 : 2014.10.20
  • 발행 : 2014.10.31
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초록

The purposes of this study were to investigate managers' and chefs' perception on importance and performance of operation management of Korean restaurants, and to examine Importance-Performance Analysis (IPA) for operation management. A total of 342 managers and chefs working at Korean restaurants in Seoul and Gyeonggi province were surveyed and 314 responses were returned. Excluding responses with missing data, 250 responses were used for data analysis. In terms of importance of operation management attributes, 'sanitation management (4.38)' category received the highest scores, followed by 'facility and equipment management (4.35)', 'service management (4.17)', 'production management (4.04)', 'inventory and financial management (4.04)' and 'marketing (3.25)'. In terms of performance, the highest operation management attribute was associated with 'sanitation management (4.00)', followed by 'facility and equipment management (3.80)', 'production management (3.69)', 'inventory and financial management (3.55)', 'service management (3.51)' and 'marketing (2.53)'. As the results of IPA, 'customer care and hospitality education for hall servers', 'training hall servers for menu explanation to customers', and 'neat appearances and clean uniforms of the hall servers' fell into the Quadrant II(concentrate here).

키워드

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