Earticle

초록

영어

The service is the most strategic and competitive way in the hotel industry. Also food ＆ beverage department with high quality service is the most important point that can make hotel image and profit more competitive.
Specially "room-service", it can be the standard of the service mind of the hotel and the service education for the hotel staff. In these point room-service is a very essential part of the hotel industry. With the resonable management of room-service, we may get the much better image of the hotel. At the same time we can have the higher profit with it. So I have looked in to the market of the room-service and collected the sales amounts of almost hotels around Tae jeon so that we can compare them. With these data I would find out how they manage room-service for getting the higher sales amount, what it is problem if it has the very low marketing and what is the way of solution.
Then I would present the best way of the successful room-service management with improving the quality of the service.

목차

Ⅰ. 서론
  1. 연구의 목적
  2. 연구의 방법과 범위
 Ⅱ. 룸서비스 업무의 이론적 배경
  1. 룸서비스업무의 개념 및 특성
  2. 룸서비스 조직 및 직무분석
  3. 룸서비스 주문접수
  4. 룸서비스 메뉴정책 및 계획
 Ⅲ. 룸서비스 운영 현황 및 문제점
  1. 룸서비스 운영현황
  2. 룸서비스 운영의 문제점
 Ⅳ. 룸서비스 운영 개선방안
  1. 메뉴관리의 개선방안
  2. 운영관리의 개선 방안
  3. 교육훈련의 개선 방안
  4. 끊임없는 marketing 정책의 개발
 Ⅴ. 결론
 참고문헌
 ABSTRACT

저자

• 류경민 [ Kyungmin Ryoo | 혜전대학 교수 ]
• 이동근 [ Dongkeun Lee | 유성호텔 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  관광경영연구 [Journal of Tourism Management Research]

• 간기

  연7회

• pISSN

  2092-528X

• 수록기간

  1997~2021

• 십진분류

  KDC 326 DDC 338