호텔 뷔페의 메뉴品質에 關한 硏究 : 慶州地域 特1級 호텔 뷔페를 對象으로 = Study on the menu quality of hotel buffet : Focus on buffet of first-grade hotel located in Gyeongju

다국어 초록 (Multilingual Abstract)

This study aims at providing useful information to establish subdivided marketing direction by deriving factors of significant extent and practicable extent of buffet users toward menu quality among super deluxe hotels in Gyeongju, and furthermore aims at presenting implications for efficient management result and sales increase of buffet in the future. In order to accomplish such purpose, this study established the following objects in detail.
Firstly, the study tried to examine factors estimating menu quality of buffet users by means of theoretical organization of constructs regarding the concept of hotel buffet and menu quality.
Secondly, the study proved reliability and feasibility of measured variable which was used to estimate the quality of buffet menu by means of empirical analysis as to users of hotel buffet.
Thirdly, the study analyzed the relation between importance and performance by using IPA(importance-performance analysis) in regards to customer's awareness of menu qualify offered by hotel buffet.
Empirical study to accomplish the object of this study is proceeded among the subjects of first-grade hotels in Gyungju-city. The study researched by questionnaire to customers using buffets of 5 first-grade hotels located in Gyungju-city Total 500 copies of questionnaire were distributed to the hotels by delivering 100 copies for each hotel, and then total 266 copies of questionnaire were collected. 253 copies of questionnaire were used to analysis except for 13 copies to which respondents insincerely answered.
To find out demographic and behavioral feature of sample, Frequency analysis was used by a statistics package SPSS 11.0. The paired samples t-test was used to analyze difference between importance and performance regarding the quality of buffet menu, and also executed one-way ANOVA to analyze difference among the practical extent of menu quality by hotel. IPA graph was drawn up by making use of SPSS 11.0 and EXCEL XP version.
The result of positive analysis is as follows.
Firstly, in result of analyzing difference between importance and performance of hotel buffet in Gyungju area, importance is much higher than performance.
Secondly, respondents consider that the most important menu of hotel buffet is main dish such as hot food and instant food rather than menu such as beverage, soup and salad. When pt comes to attribute of menu quality, it appeared that respondents put highly significant extent on sanitariness of food, freshness of food, flavor of food, and seasonality and variety of menu.
Thirdly, oriental instant food is included in the second quadrant of IPA regarding buffet menu which should be intensively managed. And three attributes such as temperature of food, time of changing food, and creativity of menu are included in the second quadrant of IPA graph by attribute of hotel buffet's menu quality.
Lastly, in IPA graph by hotel, the following menus of each hotel need to be intensively managed: Oriental instant food of A hotel, Western cold food of B hotel, Oriental instant food, Western instant food, and Oriental dessert of C hotel, and Western porridge · soup, Oriental instant food, and Western instant food of E hotel. The aforementioned menus should be improved.

목차 (Table of Contents)

• 목차 = ⅰ
• Ⅰ. 서론 = 1
• 1. 연구의 배경 = 1
• 2. 연구의 목적 = 2
• 3. 연구의 범위와 방법 = 2
• 1) 연구의 범위 = 2
• 2) 연구의 방법 = 3
• Ⅱ. 이론적 배경 = 5
• 1. 호텔 뷔페에 대한 고찰 = 5
• 1) 호텔 뷔페의 개념 = 5
• 2) 호텔 뷔페의 종류 = 7
• 3) 호텔 뷔페의 역할과 특성 = 9
• 2. 뷔페메뉴의 계획과 관리 = 12
• 1) 뷔페의 메뉴계획 = 12
• 2) 상설뷔페의 메뉴관리 = 14
• 3. 뷔페메뉴의 품질 = 16
• 1) 뷔페메뉴의 품질의 개념 = 16
• 2) 메뉴품질의 측정방법 = 17
• 4. 선행연구의 고찰 = 20
• 1) 국내 연구 = 20
• 2) 국외 연구 = 24
• Ⅲ. 연구의 설계 = 27
• 1. 연구과제의 설정 = 27
• 1) 뷔페 메뉴품질에 대한 중요도와 실행도의 차이분석 = 27
• 2) 호텔 뷔페별로 메뉴품질에 대한 실행도 분석 = 27
• 3) 호텔 뷔페 메뉴품질에 대한 IPA 그래프 작성 = 28
• 4) 호텔별 IPA그래프 작성 = 28
• 2. 설문지의 설계 = 28
• 1) 설문문항의 추출 = 28
• 2) 설문지의 구성 = 30
• 3. 조사설계 = 31
• 1) 표본의 추출 = 31
• 2) 자료수집 = 31
• 3) 분석방법 = 31
• 4. 조사대상의 현황 = 33
• 1) 조사대상 호텔의 뷔페운영 현황 = 33
• 2) 조사대상 호텔의 메뉴현황 = 34
• Ⅳ. 실증분석 = 40
• 1. 표본의 특성 = 40
• 1) 표본의 일반적 특성 = 40
• 2) 표본의 이용특성 = 41
• 2. 뷔페 메뉴품질에 관한 기술분석 = 43
• 1) 뷔페메뉴의 중요도 순위 = 43
• 2) 뷔페음식의 실행도 순위 = 44
• 3) 뷔페 메뉴 품질속성 순위 = 44
• 4) 뷔페 메뉴품질속성 실행도 순위 = 45
• 3. 연구과제의 분석 = 46
• 1) 연구과제 1의 분석 = 46
• 2) 연구과제 2의 분석. = 47
• 3) 연구과제 3의 분석 결과 = 52
• 4) 연구과제 4의 분석 결과 = 58
• Ⅴ. 결론 = 63
• 1. 연구의 요약 = 63
• 2. 연구의 시사점 = 66
• 3. 연구의 한계와 향후 연구과제 = 68
• 참고문헌 = 70
• 부록(설문지) = 74
• (Abstract) = 78