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The purpose of this study is to establish the planning model of hotel food & beverage event. Therefore this study investigated about hotel event, hotel food & beverage event and case study of food & beverage planning of five-star hotel in seoul. For achieving the purpose of this study, a literature research, survey and experience of researcher were conducted as study methods. The results of the practical analysis can be summarized as follows. First, Hotel food & beverage event is not only manu event of restaurant in hotel, but tool of contribution for hotel. Hotel food & beverage event includes banquet event, special event, personal service and culture planning as art performance. Second, Hotel food & beverage event has factor of package product and entertainment related to hotel food & beverage. Third, It is established planning model of hotel food & beverage event which consist of eight steps from starting hotel annual planning. The planning model represents cooking function, meeting of corporation in hotel, management of performer and stage staffs, etc. That is process of detail planning which shows hotel character. On the other hand, this study had a limitation in possibility of subjectivity based on researcher's experience, problem of generalization for hotel event case study and lack of hotel event planning studies.

With the improvement of life quality, food service industry and food culture become civilized to increase in greater demand for chefs or human resources learned culinary techniques. On this, many institutes, schools, and even universities competitively open culinary arts and the related courses. The problem under this situation is that 4-year bachelor's degree in universities could not make big differences, rather experiences are accepted. A dominant position of 4-year bachelor's degree is a pressing need. Accordingly, this study shows how to make a culinary arts curriculum of 4-year bachelor's degree intensive, rigorous and superior to that of 2-year associate degree. Various classes teaching management and motivation of employees, leadership and communication skills, and purchasing and cost controls. Profound classes in science, culture, and history of foods. Building up self-development through a presentation class. Promoting on-the-job training and an active exchange between overseas and colleges.

This studies were engaged to investigate the effects of internal marketing in Food Service Industry on job satisfaction, organizational commitment, and turnover intention of employees. Customer satisfaction was very important in surviving and prospering of Food Service Industry and one of good method getting competitive advantages. However, a strong customer satisfaction is preceded by employee satisfaction in that service is delivered by face-to-face contacts with customers. Therefore, this study explores that internal marketing increase job satisfaction, organizational commitment, and turnover intention. Also this study investigates that organizational commitment gets higher by providing turnover intention decreases by providing job satisfaction and organizational commitment. In order to attain the purpose of this study, first, this dissertation processed literature reviews, second, research model was designed and hypotheses were extracted, third, to test hypotheses, 303 questionnaires were analyzed. The samples are employees that work at family restaurants in City of Dae-gu. The results were summarized as follows. The First, The Job satisfaction, Organizational commitment, and turnover intention were affect by internal marketing of Food Service Industry. The Second, Turnover intention of employee were affected by their Job satisfaction. The Third, Turnover intention of employees was affected by their Organizational commitment.

This study was designed to identify how the training and development (T&D) at workplace influence on the job performance and customer sensitivity of hotel employees. Additionally, this study tried to find a structured and effective T&D strategy for hotel employees. The study’s results provided evidence that T&D, job performance, and customer sensitivity are significantly interrelated. First, T&D influenced on job performance according to the importance of T&D type and the characteristics of hotel employees. Second, T&D influenced to customer sensitivity in different way according to the importance of T&D type and the characteristics of hotel employees. Third, job performance and customer sensitivity highly correlated. Forth, the importance of T&D, job performance, and customer sensitivity vary in academic majors, job levels, or the grade of hotel.

This Studies related to leadership, job satisfaction and organizational performance is gathering strength and moreover, the speed of change is becoming an essential factor in air transportation business of which speed of change is faster and competition is more intense than any other businesses. The purpose of this study closely examined transactional Leadership among airline employees in catering department in a way to expand the scope of study related to leadership. This study also examined the effect of subordinate factors of transactional leadership on employees' job satisfaction and performance and effect of job satisfaction on job performance, and clarified differences based on demographical characteristics. Upon these data, this study was conducted to suggest a desirable way forward in human resources management as well as supply substantial data for effectively managing human resources in airline catering business. The results of the empirical analysis of the study are presented below. Only contingent reward, in the transactional leadership, had an affirmative effect on job satisfaction and job performance of the airlines catering employees. So the contingent reward was applied to the employees more efficiently than exceptional management in the transactional leadership. Moreover, in the study, we have shown that job satisfaction resulted from manager’s leadership affected job performance in the affirmative. Therefore the manger’s leadership should to be trained to increase the job satisfaction of the employees. Even though the study brought up an issue of the human resource management with empirical data in the airline catering business, there were some of limitations of the study, just focusing on the job satisfaction and job performance in the field of transactional leadership. So the research should be covered in the aspect of manager’s transformational leadership, as well as the dependent variables of the employees’behavior as its objectives. We suggest that the study indicate the research limitation and necessity of longitudinal study for the analysis of the influence between variables, because the theory was mainly based on cross-sectional data within a certain period of time.

The purpose of this study was to examine the difference of strategic posture based on the location. The data was collected from 280 people in hotel and then analyzed by using SPSS/WIN 12.0 software package. In order to measure the level of strategic posture five factor are derived from the factor analysis. The result shows that the differences in strategic posture based on the location.