호텔조리사 역량 및 구매절차만족도가 식자재관리 수행도에 미치는 영향: 부산과 서울지역 특1급호텔 비교를 중심으로

The purpose of this study was to identify the structural relationship of cooks' competencies, purchasing process satisfaction, food-items management, and bad stock. The empirical analysis was executed by the measurement of cooks' questionnaires of five deluxe hotels which was located in Seoul and Busan. The results could be summarized as follows: First, 5 factors(competencies of inter-personal relationship, leadership, product knowledge, coaching competencies, ethical mind) were distilled from cooks' competencies attributes and purchasing process satisfaction attributes were summarized into 3 factors(input-output system, purchasing system, food quality). Food-items management attributes and bad stock attributes were also summarized 3 factors(labor force & system, food-items management, menu management)and 5 factors(frozen food, meat & poultry, fish, milk product, vegetable), respectively. Second, as a result of structural equation model(SEM), cooks' competencies(.242) and purchasing process satisfaction(.578) had positive impact on food-items management and also food-items management(.576) influenced bad stock, respectively. Third, the significant path coefficients were identified as cooks' competencies-->food-items management, purchasing process satisfaction-->food-items management, food-ietms management-->bad stock among the five deluxe hotels. Fourth, the differences of five deluxe hotels were identified by the comparison analysis(One-Way ANOVA). However, this study had some limitations in location and lack of precedent study. Therefore, future research should conduct the nationwide survey and supplement this area study.