호텔 식음료 위생관리 시스템 도입에 따른 장애요인 지각에 관한 연구-HACCP를 중심으로- = A Study on the Obstacles in Introducing Sanitation Management System for Hotel F&B: Focusing on HACCP System

다국어 초록 (Multilingual Abstract)

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.

다국어 초록 (Multilingual Abstract)

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.

참고문헌 (Reference)

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