$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

호텔레스토랑의 식음료생산전략, 서비스시스템, 경영성과와의 관계연구
Research on the Structural Relationships Between Hotel Restaurant F&B Production Strategies, Service System, and Business Performance 원문보기

한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.23 no.6, 2007년, pp.1003 - 1014  

강석우 (대구보건대학 호텔조리음료계열) ,  김덕희 (대구보건대학 호텔조리음료계열)

Abstract AI-Helper 아이콘AI-Helper

This research aimed to assess the relationships between restaurant production strategies, service systems, and business performance. The sample included 202 questionnaires collected from exclusive high-end hotels located in the Seoul area of Korea. The questionnaires were analyzed using SPSS 12.0. T...

주제어

참고문헌 (34)

  1. Ahn KH, Yoon JW. 1999. Empirical analysis of the effect of fitness between competitive strategy and service delivery system on the marketing performance. J Korea Marketing 1(2):36-54 

  2. Chase RB. 1978. Where does the customer fit in a service operation? Harvard Business Review 56(4):42-46 

  3. Clark BH 1999. Marketing performance measures: history and interrelationships. J Marketing Management 15:711-732 

  4. Cook DP, Goh C, Chung CH. 1999. Service typology: a state of the art survey. J Production and Operation Management 8(2):318-338 

  5. Garvin DA. 1987. Competing on the eight dimensions of quality. Harvard Business Review Nov-Dec:101-109 

  6. Golden BR. 1992. SBU Strategy and performance: the moderating effects of the corporate-sub relationship. Strategic Management J 13(2): 145-158 

  7. Grant RM. 2002. Contemporary strategy analysis. Blackwell Publishers. Oxford, UK. pp 14-15 

  8. Grove SJ, Fisk RP. 1992. The service experience as theater. Advances in Consumer Research 19: 455-461 

  9. Hayes RH, Wheelwright SC. 1984. Restoring our competitive edge: competing through manufacturing. John Wiley & Sons. N. Y., U. S. A. pp 3-24 

  10. Heskett JL, Jones TO, Loveman GW, Sasser WE, Schlesinger LA. 1994. Putting the service profit chain to work. Harvard Business Review March-April:164-174 

  11. Harrison SP, Poole M. 1997. Customer-focused manufacturing strategy and the use of operations-based non-financial performance measures: a research note. Accounting. Organizations and Society 22(6):557-572 

  12. Jeffrey JD, Mahomod MY, Andrew JC. 1997. Application of root cause analysis in a service deli very operational environment: a framework for implementation. I J Service Industry Management 8(4):268-289 

  13. Johnston R, Clark G. 2005. Service operations management: from the roots up. I J Operations & Production Management 25(12): 1298-1308 

  14. Kang SW. 2005. The effects of the fit of the manufacturing strategy and service delivery system of foodservice firms on their financial performance. Doctorate thesis. The Graduate School of Kyonggi University. pp 57-58 

  15. Kaplan RS, Norton DP. (1996) Using the balanced scorecard as a strategic management system. Harvard Business Review. January- February:75-85 

  16. Kotha S, Orne D. 1989. Manufacturing strategies: a conceptual synthesis. Strategic Management J 10:211-231 

  17. Khan AM. 1987. Concept of f&b service Operation and Management. Van Nostrand Reinhold, New York, U. S. A. pp 2-3 

  18. Kumar R, Kummer U. 2004. A conceptual framework for the development of a service delivery strategy for industrial system and products. J Business & Industrial Marketing 19(5):310-319 

  19. Lee HR, Wang S, Kim TG. 2003. The effect of the perceived service quality by physical environment of the hotel western restaurant on customer satisfaction. Korea Academic Society of Tourism Management 17(2):177-197 

  20. Leonieke GZ, Jan DV. 2007. Structuring front office and back office work in service delivery systems: an empirical study of three design decision. International J Operation & Production Management 27 (1): 108-131 

  21. Loveman GW. 1998. Employee satisfaction, customer loyalty, and financial performance. J Service Research 1 (1): 18- 31 

  22. Mayer KJ, Bowen JT, Moulton MR. 2003. A propose model of the description of service process. J Marketing 17(6):621-639 

  23. Nettles M, Gregorie M, Canter D. 1997. Analysis of the decision to select a conventional or cook chill system for hospital food service. J American Dietetic Association 97(6): 626-631 

  24. Noble MA. 1995. Manufacturing strategy: testing the cumulative model in multiple country context. Decision Sciences 26(5):693-721 

  25. Peter J. Alan H. 1990. Thinking about catering system. International J Production and Operation Management 10(8):42-52 

  26. Phillps PA. 1999. Performance measurement system and hotels: a new conceptual framework. J Hospitality Management 18:177-182 

  27. Pickworth JR. 1988. Service delivery system in the f&b service industry. International J Hospitality Management 7(1):43-62 

  28. Rodgers S. 2005. Selecting a f&b service system: a review. International J Contemporary Hospitality 17(2): 157-169 

  29. Roth AV, Miller JG. 1992. Sucess factors in manufacturing. Business Horizones 35(4):71-83 

  30. Resenzweig ED, Roth AV, Dean Jr JW. 2003. The influence of an integration strategy on competitive capabilities and performance: an exploratory study of consumer products manufacturers. J Operations Management 21:437-456 

  31. Safizadeh MH, Field JM, Ritzman LP. 2003. An empirical analysis of financial service process with a front-office or back-office orientation. J Operation Management 21(5): 557-576 

  32. Sclunenner RW. 1996. How can service business survive and prosper? Sloan Management Review 27(3):21-31 

  33. Shostack GL. 1982. How to design a service. European J Marketing. 16(1):49-63 

  34. Skinner W. 1998. Manufacturing strategy. Chapman & Hall. London, U. K. pp 13-26 

저자의 다른 논문 :

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로