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KMID : 0665420050200010021
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Korean Journal of Food Culture
2005 Volume.20 No. 1 p.21 ~ p.34
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The Requirement analysis of Food service statistical indicator on Food service Industry
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Han Kyung-Soo
Hong So-Ya
Seo Kyung-Mi
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Abstract
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The purpose of the study to examine the requirement of food service statistical account. the questionnaire was composed of two part: the traits of food service statistical accounts by USA and Japan and demographic characteristics. 325 questionnaires were distributed by mail to the member of Korean Food service Management Society and Korea university and college Culinary Management Faculty Association and 92 questionnaires were returned. the data was completed using the SPSS for frequency, mean, t-test, and ANOVA test. As a result of the follows. the 23 traits showed a high priority placed. Seeing the category, Number of customer, unit volume, solid waste, and information technology and application were higher than employee information. Comparing company members to academic members, both of them thought that dimension of unit, sales result, and number of customer. However, company member group indicated that employee information was important.
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KEYWORD
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requirement, company member group, culinary faculty group
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