경운대학교 전자책도서관

책소개

이 책은 호텔 식음료 경영에 관련한 영업장 경영의 전반적인 기초 이론과 각 레스토랑에서 일어나는 영업상의 특성 및 기능 중심의 실무적인 접근 방법에 근거한,
실현 가능한 서비스를 중심으로 저술된 '호텔 식음료 경영 입문서' 이다. 무엇보다도 이 책은 호텔 식음료 부서 직원들이 갖추어야 할 기본 개념을 통하여,
식음료 경영과 실무 능력을 겸비한 전문가로서의 자질 향상에 기여 할 수 있기를 바라는 마음으로 저술하였다.

저자소개

저자 : 박영기
저자 : 박영기
● 경희대학교 대학원 경영학석사(호텔경영전공)
● 경원대학교 대학원 경영학박사(호텔 · 외식경영전공)
● 밀레니엄 서울힐튼 지배인
● 경원대학교 관광경영학과 겸임교수 역임
● 한국 관광 학생 평생회원 한국 관광품질인증 평가위원
● 현) 청운대학교 호텔관광대학 호텔관광경영학부 교수(학부장)
저자 : 하채헌
● 경희대학교 관광대학원 석사(호텔경영전공)
● 순천향대학교 대학원 박사(관광경영전공)
● 식음료학회 선임이사 역임
● 밀레니엄 서울힐튼호텔 식음료부 지배인
● 경희대학교 호텔관광대학 강사역임
● 동국대학교 전산원 강사역임
● 서울시 교육청 교육심의위원회 위원역임
● 연성대학교 호텔조리학과 겸임교수 역임
● 현) 밀레니엄 서울힐튼호텔 식음료부 지배인
● 현) 백석예술대학교 호텔관광학부 겸임교수
저자 : 하채헌

Part 01 호텔 식음료의 일반적 이해
Chapter 01 호텔 식음료의 이해 / 4
제1절 호텔 식음료의 개요 ····································································································································· 4
제2절 호텔 식음료 부문의 역할과 성공요소······························································································ 6
제3절 호텔 식음료상품의 관리························································································································· 10
Chapter 02 호텔 식음료 서비스 조직과 직무 / 22
제1절 호텔 식음료 서비스의 이해··················································································································· 22
제2절 호텔 식음료 서비스의 조직과 직무································································································· 33
Part 02 호텔 레스토랑 경영
Chapter 01 호텔 레스토랑의 분류 / 50
제1절 호텔 레스토랑의 이해······························································································································ 50
제2절 레스토랑의 분류··········································································································································53
Chapter 02 호텔 레스토랑의 접객 서비스 실제 / 72
제1절 호텔 레스토랑의 접객서비스 실제·····································································································72
제2절 레스토랑 별 서비스································································································································ 105
제3절 호텔 레스토랑 서비스와 인 카운터(encounter)···································································· 170
제4절 호텔 레스토랑 서비스 기물의 종류 및 취급요령·································································· 183
제5절 테이블 세팅·················································································································································· 196
Chapter 03 메뉴 관리 / 200
제1절 메뉴 계획·······················································································································································200
제2절 메뉴 분류··············

책소개

저자소개

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