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나정기 관광경영학회 1999 관광경영연구 Vol.5 No.-
This study was intended to investigate ascheme for linkage building between educational institutions for training manpower for tourism. To attain this goal, this study first attempted to investigate the present situation and problem of the educational institutions for training manpower for tourism. The problems of the educational for training tourist personnel are summarized as follows: First, educational institutions for training tourist personnel are mostly in higher educational institutions. Second, there is no ilnkge between educational institutions for training tourist personnel. Finally, there is a lack of industry - cooperation. In order to resolve the problems finding on this study, the following steps should be taken into account. The 1st step is to build the tourist-industry personnel training system revolving around the secondary educational institution. The 2nd step is to construct the vertical and horizontal linkage system between educational institutions for training tourist personnel. The final step is to strengthen industry-university cooperation. Based on the results of this study, it is expected that a future follow-up study will be conducted regarding the remedial measure that can be presented by quantitatively eliciting problems such as demand for and supply of tourist personnel and the structure of the educational instituion for training tourist personnel.
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자민족 중심주의와 개방성향이 이민족 전통식당의 이용빈도에 미치는 영향에 관한 연구
나정기,진상희 한국외식경영학회 2008 외식경영연구 Vol.11 No.4
People came to have more freedom in time and the movement of space due to the development of science. It allowed cultural factors, in particular food, to move to other countries, and the phenomenon is now happening more actively. People of each country shows a strong tendency to globalize and commercialize their food for tourism. The time to export food and food culture to other countries will come true soon. Thus, the research aims at investigating how ethnocentrism and open disposition influence the use frequency and satisfaction of foreign traditional restaurants. It is expected that the result of the research will be a fundamental material for ethnocentrism related to the food service industry.
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나정기 경기대학교 호텔경영연구소 1992 호텔경영연구논총 Vol.- No.1
Dramatic changes have taken place in the hotel industry's attitude toward food and beverage operations in the last ten years. The most significant change in attitude has been that food and beverage has become important as a potential source of new profits. The purpose of this study is to explain theories and methods for menu-pricing. In the foodservice area, success is based on developing the right menu-pricing system. Each operator has the option of developing a system. First requisite in menu pricing is to know for whom the menu is being planned and what they like to take. Pricing must fit the needs and desires of your makets. Before looking at specific cost approaches to pricing, we need to set the stage. When pricing is based on a cost approach, four modifying factors to consider are historical prices, perceived price/value relationship, competition, and price rounding. These price modifiers relate to the pricing of nearly all products and services. A major method of pricing food and beverages is making up the cost of the goods sold. The making-up is designed to cover all non-product costs, such as labor, utilities, supplies, interest expense, taxes, and also to provide the desired profit. Another basic concept used in menu pricing is the margin, or gross profit. A third basic requirement of any menu-pricing system is a standardized recipe most operators are very concerned with cost percentages because they are easier to understand than absolute numbers. However, the cost percentage is a function of prices charged; Therefore the food cost percentage will be low if the prices charged are high. There are also several informal approaches to setting prices for selling food and beverages.
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나정기 한국외식경영학회 2004 외식경영연구 Vol.7 No.1
This study was designed to prove the assumption that the sensory evaluation test would verify one’s preference for cooked foods for medical effects over everyday food. However, it failed to verify this preassumption. According to the results of the sensory evaluation test, contrary to the assumption, cooked food for medical effects did not rate much higher in many aspects than did everyday food. The discrepancy in preference between cooked food for medical effects and everyday food was not detected in the t-test. The findings of this study points to a need for the development of new menus to demonstrate that cooked food for medical effects are healthy food that can play part in globalization.
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나정기 한국외식경영학회 2010 외식경영연구 Vol.13 No.1
This is an exploratory study that is aimed to research into the operational problems and their countermeasures for running the F & B outlets profitably in the 1st class tourist hotels in Korea. The study polled middle class managers serving at the food and beverage outlets of first class tourist hotels in Seoul, thus deriving research results as follows:First, the study revealed that the respondents attributed most of the problems caused in running the food and beverage outlets profitably to internal and managerial matters, namely, they were making much of internal managerial issues, which were directly related with them. Second, the study found that they were coming up with solutions for internal problems concerning fairly fragmented and internal issues rather than coming up with fundamental solutions such as the purpose and roles of the food and beverage department, outsourcing, reducing the number of food and beverage outlets, manpower restructuring, leasing of food and beverage outlets and so forth. Based on such findings, it is hoped that further studies will follow as to whether there exist differences between the middle class management and the top class management in perceiving problems and solutions related with the management of food and beverage outlets in the hotel management.
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