- 영문명
- The Management Efficiency of Hotel Restaurant Renovation
- 발행기관
- 국제관광산업학회
- 저자명
- 설경진(Seol Kyeong-Jin)
- 간행물 정보
- 『국제관광산업연구』제1권 제1호, 119~138쪽, 전체 20쪽
- 주제분류
- 사회과학 > 관광학
- 파일형태
- 발행일자
- 2008.07.01
국문 초록
영문 초록
The purpose of this theory is to compare and analyse before and after of renovation of L hotel M restaurant which executed a renovation from May 20th to September 30th, 2007 for strengthening its competitiveness, and provide suggestions.
Secondly, for article and price management, after the renovation, it has been targeting limited customers only, so it would result decrease in customers. Therefore, it is suggested to develop and run the Chef Brand system, which provides higher satisfaction with higher price using the foreign Chef. So it should develop new and unique menus that make the restaurant different from other ones.
Thirdly, after the renovation, the sales have increased more than before the renovation. Also it is suggested to alter the policy of sales not to waste time of employees and to run with the least number of employees, because it has well-trained employees and chefs.
Once a renovation finished, it is difficult to change the location, size and interior designs for several years. And customers" demands keep changing all the time. The entrepreneur need to put efforts to read the changing trends of customers consistently, and to provide services complies to customers" trends by looking for changeable physical evidence and changing it.
Secondly, for article and price management, after the renovation, it has been targeting limited customers only, so it would result decrease in customers. Therefore, it is suggested to develop and run the Chef Brand system, which provides higher satisfaction with higher price using the foreign Chef. So it should develop new and unique menus that make the restaurant different from other ones.
Thirdly, after the renovation, the sales have increased more than before the renovation. Also it is suggested to alter the policy of sales not to waste time of employees and to run with the least number of employees, because it has well-trained employees and chefs.
Once a renovation finished, it is difficult to change the location, size and interior designs for several years. And customers" demands keep changing all the time. The entrepreneur need to put efforts to read the changing trends of customers consistently, and to provide services complies to customers" trends by looking for changeable physical evidence and changing it.
목차
Abstract
Ⅰ. 서론
Ⅱ. 이론적 배경
Ⅲ. 리노베이션에 따른 일반적 현황 및 비교분석
Ⅳ. 리노베이션에 따른 일반적 현황 및 비교분석
Ⅴ. 결론
[참고문헌]
Ⅰ. 서론
Ⅱ. 이론적 배경
Ⅲ. 리노베이션에 따른 일반적 현황 및 비교분석
Ⅳ. 리노베이션에 따른 일반적 현황 및 비교분석
Ⅴ. 결론
[참고문헌]
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