호텔 식음료 위생관리 시스템 도입에 따른 장애요인 지각에 관한 연구-HACCP를 중심으로-

Recently, due to the various wants and needs of consumers, the F&B branch of the hotel industry has begun to consider tastes, costs, nutritions and hygiene of its services. Therefore, domestic hotels need to come up with the effective introduction process of HACCP system should they wish to survive in the vast global hotel market. The objective of this research is to plan the effective introduction process of the HACCP system by identifying the obstacles in introducing HACCP system for Hotel F&B according to hotel characteristic, sanitation management rate, sanitation management system and introducing the purpose of HACCP and these characteristics The comments of this research are as follows; First, in order for HACCP to be firmly established into the hotel Food and Beverage branch, HACCP education and advertisement must provide a foundation for the expansion of this system. Second, an alternative to compensate for the feeble budget must be provided should HACCP is implemented. Third, because the HACCP manual is too complicated for the system to be implemented, and because the hotel may experiment post-implementation obstacles, there need to be simplified measures provided so that the F&B branch can effectively administrate and manage the HACCP, which is the midpoint management standard of food hazard.