Öz
Kaynakça
- Adler, H., & Chien, T. C. (2005). The wedding business: A method to boost food and beverage revenues in hotels. Journal of Foodservice Business Research, 7(1), 117-125.
- Ayres, A. J. (1969). Deficits in sensory integration in educationally handicapped children. Journal of Learning Disabilities, 2(3), 44-52.
- Benner, M. J., & Tushman, M. L. (2003). Exploitation, exploration, and process management: The productivity dilemma revisited. Academy of Management Review, 28(2), 238-256.
- Carriero, J. (2016). Descartes and the autonomy of the understanding. Routledge.
- Casrellacci, F. (2009). Technological paradigms, regimes and trajectories: Manufacturing and service industries in a new taxonomy of sectoral patterns of innovation. Research Policy, 37(6-7), 978-994.
- Chang, J. Y. (2010). Consumers’ recognition of wedding planner in greater Taipei metropolitan. unpublished master's thesis, Ching Kuo Institute of Health Industry Management.
- Chibili, M. N. (EDT)., Benhadda, L., de Bruyn, S., Lashley, C., Penninga, S. (2017). Modern Hotel Operations Management. London: Routledge.
- Cory, J. P. (1989). Strategic planning process and technology management. International Journal of Technology Management, 4(6), 613-624.
- HKTB (2004-2008). Summary of the Hong Kong Hotel Industry Review2004.-2008. Hong Kong Tourism Board. Hong Kong.
- Hsu, S. W. (2012). Banquet management: Theory and practice (2nd Edition); New Taipei City: Yang-Chih Book Co. Ltd.
- Lau, C. K. H., & Hui, S. H. (2010). Selection attributes of wedding banquet venues an exploratory study of Hong Kong prospective wedding couples. International Journal of Hospitality Management, 29(2), 268-276.
- Lepak, D. P., & Snell, S. A. (1999). The human resource architecture: Toward a theory of human capital allocation an understanding development. Academy of Management Review, 24(1), 31-48.
- Lin, C. Y., & Ho,Y. H. (2007). Technological innovation for China’s logistics industry. Journal of Technology Management & Innovation, 2(4), 1-19.
- Marsan, J. (2000). A marriage of convenience. Hotel, 34(5), 77-82.
- Nancy, L. S. (2006). Catering management (2nd ed.). New York: Sons, Ice.
- Ninemeier, J. D. (2015). Management of food and beverage operations. Sixth Edition, American Hotel & Lodging Educational Institute.
- Rampersad, G., Plewa, C., & Troshani, I. (2012). Investigating the use of information technology in managing innovation: A case study from a university technology transfer office. Journal of Engineering and Technology Management, 29(1), 3-21.
- Siegel,S.,& Castellan,N.J.Jr.(1989). Nonparametric statistics for the behavioral science. New York：McGraw-Hill.
- Shen, C. C., Chen, T. L., Lin, H. M. (2010). Research on the relationship of organizational culture to organization performance-an empirical study of tourist in Kaohsiung of Taiwan. Journal of Chinese Management Review, 13(1), 1-21.
- Shock, P. J., & Stefanelli, J. M. (1992). Hotel catering a handbook for sales and operation. John Wiley & Sons, U.S.A. Inc.
- Tarek, M. K. (2000). Management of technology: The key to competitiveness and wealth creation. McGraw-Hill.
- Wu, M. L.(2009) SPSS Operation and Application-Practice & Analysis of Variance. Taipei：Wunan Book Co. Ltd.
A STUDY ON THE MODULAR DINNERWARE MODE IN THE BANQUET DIVISION OF INTERNATIONAL TOURIST HOTELS IN TAIWAN
Öz
Purpose- This study aims to explore
the effect of innovative modular dinnerware standard operation procedure (SOP)
on the efficiency of the banquet division of international tourist hotels in
Taiwan by improving the traditional practice and applying the im-proved
procedure to Chinese wedding banquet. From the perspective of banquet
divisions, this study designed a thorough procedure that helps hotels control
service quality, cut lead times, and reduce waste.
Methodology- These objectives were
effectively achieved through technology management. The experiment was carried
out in one of the rooms of the KK International Tourist Hotel.t
Findings- The results showed that innova-tive SOP can
effectively promote the efficiency of the banquet division by over 18%. In
addition, the researchers also conducted interviews with directors and service
personnel of the department. The interviewees all agreed that if there were enough
space and dinnerware, the innovative modular dinnerware SOP could actually
im-prove work efficiency. Because of the improved procedure, service personnel
did not need to stay late to set the reserved tables.
Conclusion- Thus, this study suggests
that the banquet division of other international tourist hotels can refer to
this innovative mode.
Anahtar Kelimeler
Innovation modular dinnerware standard operation procedure management of technology
Kaynakça
- Adler, H., & Chien, T. C. (2005). The wedding business: A method to boost food and beverage revenues in hotels. Journal of Foodservice Business Research, 7(1), 117-125.
- Ayres, A. J. (1969). Deficits in sensory integration in educationally handicapped children. Journal of Learning Disabilities, 2(3), 44-52.
- Benner, M. J., & Tushman, M. L. (2003). Exploitation, exploration, and process management: The productivity dilemma revisited. Academy of Management Review, 28(2), 238-256.
- Carriero, J. (2016). Descartes and the autonomy of the understanding. Routledge.
- Casrellacci, F. (2009). Technological paradigms, regimes and trajectories: Manufacturing and service industries in a new taxonomy of sectoral patterns of innovation. Research Policy, 37(6-7), 978-994.
- Chang, J. Y. (2010). Consumers’ recognition of wedding planner in greater Taipei metropolitan. unpublished master's thesis, Ching Kuo Institute of Health Industry Management.
- Chibili, M. N. (EDT)., Benhadda, L., de Bruyn, S., Lashley, C., Penninga, S. (2017). Modern Hotel Operations Management. London: Routledge.
- Cory, J. P. (1989). Strategic planning process and technology management. International Journal of Technology Management, 4(6), 613-624.
- HKTB (2004-2008). Summary of the Hong Kong Hotel Industry Review2004.-2008. Hong Kong Tourism Board. Hong Kong.
- Hsu, S. W. (2012). Banquet management: Theory and practice (2nd Edition); New Taipei City: Yang-Chih Book Co. Ltd.
- Lau, C. K. H., & Hui, S. H. (2010). Selection attributes of wedding banquet venues an exploratory study of Hong Kong prospective wedding couples. International Journal of Hospitality Management, 29(2), 268-276.
- Lepak, D. P., & Snell, S. A. (1999). The human resource architecture: Toward a theory of human capital allocation an understanding development. Academy of Management Review, 24(1), 31-48.
- Lin, C. Y., & Ho,Y. H. (2007). Technological innovation for China’s logistics industry. Journal of Technology Management & Innovation, 2(4), 1-19.
- Marsan, J. (2000). A marriage of convenience. Hotel, 34(5), 77-82.
- Nancy, L. S. (2006). Catering management (2nd ed.). New York: Sons, Ice.
- Ninemeier, J. D. (2015). Management of food and beverage operations. Sixth Edition, American Hotel & Lodging Educational Institute.
- Rampersad, G., Plewa, C., & Troshani, I. (2012). Investigating the use of information technology in managing innovation: A case study from a university technology transfer office. Journal of Engineering and Technology Management, 29(1), 3-21.
- Siegel,S.,& Castellan,N.J.Jr.(1989). Nonparametric statistics for the behavioral science. New York：McGraw-Hill.
- Shen, C. C., Chen, T. L., Lin, H. M. (2010). Research on the relationship of organizational culture to organization performance-an empirical study of tourist in Kaohsiung of Taiwan. Journal of Chinese Management Review, 13(1), 1-21.
- Shock, P. J., & Stefanelli, J. M. (1992). Hotel catering a handbook for sales and operation. John Wiley & Sons, U.S.A. Inc.
- Tarek, M. K. (2000). Management of technology: The key to competitiveness and wealth creation. McGraw-Hill.
- Wu, M. L.(2009) SPSS Operation and Application-Practice & Analysis of Variance. Taipei：Wunan Book Co. Ltd.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Bölüm | Articles |
| Yazarlar | |
| Yayımlanma Tarihi | 30 Mart 2018 |
| Yayımlandığı Sayı | Yıl 2018 Cilt: 5 Sayı: 1 |
Kaynak Göster
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