|
KMID : 0665220120250041039
|
|
Korean Journal of Food and Nutrition
2012 Volume.25 No. 4 p.1039 ~ p.1046
|
|
|
The Effects of the Restaurateur Quality and Skill on Performance in Small Business
|
|
Paik Jin-Kyoung
Sohn Chun-Young
Park Dae-Seob
Hong Wan-Soo
|
|
|
Abstract
|
|
|
|
The purpose of this study was to lay emphasis on the importance of a restaurateur's role and qualities as well as to provide the restaurateur information necessary to effectively run a restaurant. To address the purpose, this study analyzed the qualities of a restaurateur and determined the influence they have on the business results, via conducting a survey with 117 restaurateurs from June 11th to June 26th 2011. In summary, male restaurateurs were higher in the vision directivity, desire to learn, accomplishment, challenge and pro-activity than their female counterparts, with a significant difference of p<0.05. According to their ages, the surveyees showed significant differences in the vision directivity (p<0.05), desire to learn (p<0.01), challenge (p<0.01) and pro-activity (p<0.01). In addition, also the survey revealed that the qualities of a restaurateur had a significant influence on financial performance, a sense of satisfaction and business results (p<0.001). The questionnaire resulted in the following: first, the vision directivity (p<0.05) and the challenge (p<0.05) affected the financial performance; second, the challenge had influence on the sense of satisfaction; and last, the vision directivity (p<0.05) and the challenge (p<0.05) had an effect on the business results. Thus, the study concluded that restaurateurs need two qualities: (i) the vision directivity in order to meet their goals and to have a higher business results and (ii) the challenge to try new managing methods in order to cope with the ever-changing environment.
|
|
|
KEYWORD
|
|
|
restaurateur, vision directivity, accomplishment, performance
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|