호텔조리사 역량 및 구매절차만족도가 식자재관리 수행도에 미치는 영향 = 부산과 서울지역 특1급호텔 비교를 중심으로

다국어 초록 (Multilingual Abstract)

The purpose of this study was to identify the structural relationship of cooks` competencies, purchasing process satisfaction, food-items management, and bad stock. The empirical analysis was executed by the measurement of cooks` questionnaires of five deluxe hotels which was located in Seoul and Busan. The results could be summarized as follows: First, 5 factors(competencies of inter-personal relationship, leadership, product knowledge, coaching competencies, ethical mind) were distilled from cooks` competencies attributes and purchasing process satisfaction attributes were summarized into 3 factors(input-output system, purchasing system, food quality). Food-items management attributes and bad stock attributes were also summarized 3 factors(labor force & system, food-items management, menu management)and 5 factors(frozen food, meat & poultry, fish, milk product, vegetable), respectively. Second, as a result of structural equation model(SEM), cooks` competencies(.242) and purchasing process satisfaction(.578) had positive impact on food-items management and also food-items management(.576) influenced bad stock, respectively. Third, the significant path coefficients were identified as cooks` competencies-->food-items management, purchasing process satisfaction-->food-items management, food-ietms management-->bad stock among the five deluxe hotels. Fourth, the differences of five deluxe hotels were identified by the comparison analysis(One-Way ANOVA). However, this study had some limitations in location and lack of precedent study. Therefore, future research should conduct the nationwide survey and supplement this area study.