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함형만(Hyung Man Ham) 한국조리학회 2000 한국조리학회지 Vol.6 No.1
In hotels or Food service industrials they make efforts on cost control. In the modem time how to control costs of food materials are perceived to be important even if there are many ways of cost control. Ideas that the cost of food material should be accounted have been change to that the cost of food material should be controlled. change of thought and the spread-over of computer give us the means of effective cost control over the processes of buying, controling, selling food materials. Even if stocked in good places, the food materials are changing in quality from the first time they are stocked, the storage control give us the least loss of this damages and make us to provide customers progressive food services in quality rather than the past. We can make plans to save costs corresponding to take various way of buying suitable to various situation.
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조직공정성 지각이 조직지원인식과 고객지향성에 미치는 영향
김화경(Hwa Kyung Kim),함형만(Hyung Man Ham) 한국관광연구학회 2013 관광연구저널 Vol.27 No.4
The purpose of this work is to investigate how the perception of organizational justice that employees working at the first class hotel have affects their organizational support recognition and customers orientation. The results of this work are presented as follows: First, it was found that of organizational justice factors, distribution justice, procedure justice and interaction justice positively affected organizational support recognition. It means that as the rewards given to employees as a result of job performance, the procedures and rules used for reward distribution, and the treatment provided by higher supervisors in the course of setting and performing the procedures become more justice, the organizational support recognition increases higher. Secondly, it was found that the higher the organizational support recognition was, the higher the customer orientation was. It means that when the level of organizational support is recognized to be high, employees` customer orientation increases. Thirdly, it was found that of organizational justice factors, procedure justice and Interactional Justice positively affected customer orientation. Accordingly, it is important to operate reward system in a way of maintaining organizational justice. The study subjects of this work were employees working at the first class hotel located in Seoul. Therefore, this work has limitations in generalizing its results in the area of all food service businesses. Therefore, in the future, it is necessary to secure more food service businesses and more regions as samples.
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레스토랑 실내 디자인이 고객 만족과 재방문 의도에 미치는 영향에 관한 연구
이종신(Jong-Sin Lee),함형만(Hyung-Man Ham) 한국식공간학회 2007 식공간연구 Vol.2 No.1
Customers concern about a restaurant's design and interior a lot with a food service industry is growing up. Restaurant is not just a place to eat. Customers take a restaurant which has the subject of food. So, restaurant is a marketing tool. A food service industry is a typical service industry to make it satisfy customers basic needs. A food service industry has tried give satisfaction to customers changeable needs. One of the reason people go to a restaurant, is for abiological sufficiency and social sufficiency. But the most important thing people go to restaurant is that they need to feel the restaurant service, food taste and atmosphere. The customers going to have a clear image through the restaurant mood. This is why restaurant decorations are very important. It could change customers propensity to consume and revisit. This report is based on <Patterns of restaurants design and the characteristic> by Keng Suk Kim (2004). It's showing consumers preferences through the restaurants design. Especially, that which makes consumers decide revisit the restaurant.
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김기영,함형만 한국관광산업학회 2001 Tourism Research Vol.15 No.-
According as the economic activity has been vigorous due to the five-year program for economic development, the construction of the expressway has been proceeded as a very important national policy for the purpose of the national land balanced development as well as the solution of basic transportation difficulties. With this, the attached facilities for improving the efficiency of the expressway are developing according to the increasing traffic network in quantity and quality and the developing speed is accelerating owing to the increasing efficiency and the measure of placing under private management of public enterprises. Although the restaurants occupies the large parts of the attached facilities at resting places on the expressway, the satisfaction of level on sanitation, composition of menu, taste, quantity, price, and the employees' kindness level of are quite different from that of general restaurants. This study aims to examine the status of menu management, the consciousness & preference of the guests at resting places on the expressway and the problems and suggest the vitalization plan of menu and the method of improvement. Accordingly this study will put emphasis on the vitalization plan of menu at resting places on the expressway. First I will analyze the status and the actual condition of menu management of resting places on the expressway and grasp the problems. Second, I will investigate the guests' actual condition of menu and grasp the consciousness and preference. Third, I'll look into the circulation structure and the cooking method and suggest the way & direction of vitalization plan of menu at resting places on the expressway. According as the using rate of the expressway will be increased owing to the informationalization and industrialization, the disposition of the guests will be requested that restaurants at resting places on the expressway must be subdivided and differential like general restaurants.
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