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장태경(Tae Kyung Jang) 한국관광연구학회 2009 관광연구저널 Vol.23 No.2
This research base on an efficiency of Butcher Kitchen in hotel area, which contains about the Control of Human Resources, Equipments, Safety & Sanitation, Production, and, it has a purpose which is how to relate also how to interact. That is as follows; Then, I enforced to understand the efficiency of Butcher Kitchen Control System, to use both considering of documents and analysis of verification. In the documents, I tried to approach theoretically, related books, periodical publications, thesis for degree, several statistical data, and butcher manual of hotel. Also, for the analysis of verification, I tried to collect the data which include Butcher Staff of 5 star hotel in Seoul and ex-staff, as a using of self-recording. we need the education of basic work, sanitation and need to discuss with charge of kitchen about Butcher Equipments before set up in the kitchen. Also, if it has required equipments, it should be set up, and need to develop New Butcher Products, as a self-kitchen to sale food products. we need the education of basic work, sanitation and need to discuss with charge of kitchen about Butcher Equipments before set up in the kitchen. Also, if it has required equipments, it should be set up, and need to develop New Butcher Products, as a self-kitchen to sale food products. This research has a limit, because it depends on only research paper and survey and does not have enough data. So, it cannot control thevariables, well. From now, a direction of this research needs diversified investigation in a control of Butcher Kitchen, and also needs positive & in-depth researches, which are the control of Food Products & Equipments, because we do not have these researches in the past and still today.