호텔 예식메뉴 개발을 통한 수입 극대화 방안에 관한 연구 : 서울 지역 특 2급 호텔을 중심으로 = A study of menu development for wedding banquet

다국어 초록 (Multilingual Abstract)

This paper attempts to examine how to maximize the profit of the wedding business at four star hotel in Seoul by developing more Korean customized menu. Nowadays, hotel industry in Korea is becoming more popular and familiar to the general public because of the growth of income, increase of leisure time, higher education, and the growth of national economy. Among a range of hotel products, in particular, wedding banquet has been held by a number of hotels ranging from one to four star because of the permission given by Korean government in 1994. It is widely known that the proportion of revenue obtained from F&B sales is higher than that of revenue from room sales. However, under the INF intervention, hotels in Korea seem to depend on room sales rather than F&B sales in terms of profit. In this circumstances, it is timely for hoteliers and chefs concerned with wedding banquet to examine the weakness of their particular outlets and enhance their performance and quality of services by developing a more Korean-oriented menu for wedding banquet. The findings of this study are as follows; 1)The type of dish is turned out to be more important than the price of it when customers choose wedding banquet menu. 2)In terms of demand for a particular type of menu chosen for wedding banquet, the proportion of them is equally distributed. Therefore, the demand for a menu is very likely to be affected by sound marketing strategies. 3)The degree of satisfaction toward wedding banquet menu, variety and taste of served food are turned out to be more significant than quantity and sanitation. On the basis of research findings, three major suggestions for the development of wedding banquet menu can be made as follows; 1)It is needed to develop a new menu considering regional characteristics on food. 2)The hotel industry should produce good quality food with reasonable price for their customers by using Korean food products and ingredients. This will, in turn, reduce the cost of purchasing food and the credit should go to the customers. 3)Five-course dish which excludes salad from full course dish should be developed to improve the quality of food and the efficiency of cooking for hotel wedding banquet menu.

목차 (Table of Contents)

• Ⅰ. 서론
• 1. 연구의 목적
• 2. 연구의 방법
• Ⅱ. 호텔연회 메뉴의 이론적 고찰
• 1. 호텔 연회의 개념
• 2. 호텔 연회의 특징
• 3. 메뉴의 의의
• Ⅲ. 호텔 예식사업의 현황 분석
• 1. 서울 시내 예식장의 이용실태 분석
• 2. N호텔 예식 현황
• Ⅳ. 결혼 예식 메뉴에 관한 설문 조사
• 1. 설문조사 결과 및 분석
• 2. N호텔 메뉴분석
• Ⅴ. 요약 및 결론
• 참고문헌
• ABSTRACT