최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.23 no.6, 2007년, pp.1003 - 1014
강석우 (대구보건대학 호텔조리음료계열) , 김덕희 (대구보건대학 호텔조리음료계열)
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...
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
Chase RB. 1978. Where does the customer fit in a service operation? Harvard Business Review 56(4):42-46
Clark BH 1999. Marketing performance measures: history and interrelationships. J Marketing Management 15:711-732
Cook DP, Goh C, Chung CH. 1999. Service typology: a state of the art survey. J Production and Operation Management 8(2):318-338
Garvin DA. 1987. Competing on the eight dimensions of quality. Harvard Business Review Nov-Dec:101-109
Golden BR. 1992. SBU Strategy and performance: the moderating effects of the corporate-sub relationship. Strategic Management J 13(2): 145-158
Grant RM. 2002. Contemporary strategy analysis. Blackwell Publishers. Oxford, UK. pp 14-15
Grove SJ, Fisk RP. 1992. The service experience as theater. Advances in Consumer Research 19: 455-461
Hayes RH, Wheelwright SC. 1984. Restoring our competitive edge: competing through manufacturing. John Wiley & Sons. N. Y., U. S. A. pp 3-24
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
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
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
Johnston R, Clark G. 2005. Service operations management: from the roots up. I J Operations & Production Management 25(12): 1298-1308
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
Kaplan RS, Norton DP. (1996) Using the balanced scorecard as a strategic management system. Harvard Business Review. January- February:75-85
Kotha S, Orne D. 1989. Manufacturing strategies: a conceptual synthesis. Strategic Management J 10:211-231
Khan AM. 1987. Concept of f&b service Operation and Management. Van Nostrand Reinhold, New York, U. S. A. pp 2-3
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
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
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
Loveman GW. 1998. Employee satisfaction, customer loyalty, and financial performance. J Service Research 1 (1): 18- 31
Mayer KJ, Bowen JT, Moulton MR. 2003. A propose model of the description of service process. J Marketing 17(6):621-639
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
Noble MA. 1995. Manufacturing strategy: testing the cumulative model in multiple country context. Decision Sciences 26(5):693-721
Peter J. Alan H. 1990. Thinking about catering system. International J Production and Operation Management 10(8):42-52
Phillps PA. 1999. Performance measurement system and hotels: a new conceptual framework. J Hospitality Management 18:177-182
Pickworth JR. 1988. Service delivery system in the f&b service industry. International J Hospitality Management 7(1):43-62
Rodgers S. 2005. Selecting a f&b service system: a review. International J Contemporary Hospitality 17(2): 157-169
Roth AV, Miller JG. 1992. Sucess factors in manufacturing. Business Horizones 35(4):71-83
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
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
Sclunenner RW. 1996. How can service business survive and prosper? Sloan Management Review 27(3):21-31
Shostack GL. 1982. How to design a service. European J Marketing. 16(1):49-63
Skinner W. 1998. Manufacturing strategy. Chapman & Hall. London, U. K. pp 13-26
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.