호텔 세미뷔페 레스토랑의 메뉴 컨셉 분석 - 서울시내 특1급 호텔을 중심으로

• Published in: Journal of the Korean Society of Food Culture Vol. 22; no. 5; pp. 597 - 602
• Main Authors: 민계홍, 최영기, Min, Kye-Hong, Choi, Young-Ki
• Format: Journal Article
• Language: Korean
• Published: 한국식생활문화학회 31.10.2007
• Subjects: 생활과학; hotel; semi buffet; buffet restaurant; menu concept
• ISSN: 1225-7060; 2288-7148

For the hotel industry, the situations having difficulties in management are becoming we planed by the rises of the cost and labor costs, the imbalance between supply and demand, stiffening competitions between the hotels. Therefore, there has been a plan for a great change to attract customers, escaping from the existing form of management in order to secure competitive powers in the food and beverage field. For that purpose, we plan to investigate into the preference of buffet restaurants in ten 5star hotels in Seoul. By the analysis, we also plan to present the menu concepts that stand out and are preferred by the customers in managing semi-buffet restaurants. Therefore, the linear and planar coordinate values of the H Hotels and I Hotels came out both positive(+) as results of a similarity analysis using MOS, we can predict that they would be positioning on the same dimension. Furthermore we can predict that the menu of antipasto, sushi, sashimi and desserts would be positioning on the same dimension as a result of analysis of the most preferred menu by customers for each station in managing a semi-buffet restaurant. Based on these results, there must be continuous supervision over the menu of buffet restaurants.