인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
The quality of raw ingredients used in hotel kitchens plays a vital role in shaping guest satisfaction and overall dining experiences. However, challenges such as ingredient perishability, inconsistent flavor profiles, supply disruptions, and varying staff competencies often contribute to dissatisfaction, ultimately affecting hotel reputation. This study explores how the consistent application of high raw material standards can mitigate guest complaints by examining regulatory compliance, causes of quality degradation, and employeeled quality assurance practices. Using a qualitative narrative design, data were collected from 17 purposively selected kitchen employees through online questionnaires and direct observations. The information was analyzed through initial data inspection, reduction, and thematic categorization processes. The findings highlight a predominantly young, diploma-qualified workforce that upholds HACCP and ISO 22000 standards despite supply chain inconsistencies. Guest dissatisfaction commonly stems from unmet expectations, often amplified by digital review platforms. This study underscores the importance of advanced training and sustainable operational practices in enhancing service reliability and guest satisfaction. The results contribute to hospitality literature by providing actionable insights into quality management and operational resilience.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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