호텔 식음료 룸서비스업무 운영의 개선방안에 관한 연구

• 영문명: A Study for an Improvement in Room-Service Operation of Tourist Hotel
• 발행기관: 관광경영학회
• 저자명: 류경민(Kyungmin Ryoo) 이동근(Dongkeun Lee)
• 간행물 정보: 『관광경영연구』제5권 제1호, 63~81쪽, 전체 19쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2001.02.28

영문 초록

The service is the most strategic and competitive way in the hotel industry. Also food ＆ beverage department with high quality service is the most important point that can make hotel image and profit more competitive. Specially “room-service”, it can be the standard of the service mind of the hotel and the service education for the hotel staff. In these point room-service is a very essential part of the hotel industry. With the resonable management of room-service, we may get the much better image of the hotel. At the same time we can have the higher profit with it. So I have looked in to the market of the room-service and collected the sales amounts of almost hotels around Tae jeon so that we can compare them. With these data I would find out how they manage room-service for getting the higher sales amount, what it is problem if it has the very low marketing and what is the way of solution. Then I would present the best way of the successful room-service management with improving the quality of the service.

목차

Ⅰ. 서 론

Ⅱ. 연구의 이론적 배경

Ⅲ. 룸서비스 운영현황 및 문제점

Ⅳ. 룸서비스 운영의 개선방안

Ⅴ. 결 론

참고문헌