A STUDY ON THE MODULAR DINNERWARE MODE IN THE BANQUET DIVISION OF INTERNATIONAL TOURIST HOTELS IN TAIWAN

Jing-yin CHAN; Yao-hsien LEE; She-juang LUO; Li-yang HSİEH

doi:https://doi.org/10.17261/Pressacademia.2018.816

Makale detayları

A STUDY ON THE MODULAR DINNERWARE MODE IN THE BANQUET DIVISION OF INTERNATIONAL TOURIST HOTELS IN TAIWAN

Yazarlar:

Jing-yin CHAN | Yao-hsien LEE | She-juang LUO | Li-yang HSİEH

Yayıncı:

PressAcademia

Ana Başlıklar:

Sosyoloji & antropoloji

Dergi:

Research Journal of Business and Management 2018 Vol.5 Issue 1, pp.51-62

Belge Tipi:

Makale

Yayın Tarihi:

3/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000782285

Sıklık:

Üç Aylık

eISSN:

2148-6689

DOI:

https://doi.org/10.17261/Pressacademia.2018.816

Özet:

 


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.        


.

Makale detayları

A STUDY ON THE MODULAR DINNERWARE MODE IN THE BANQUET DIVISION OF INTERNATIONAL TOURIST HOTELS IN TAIWAN

Yazarlar: Jing-yin CHAN | Yao-hsien LEE | She-juang LUO | Li-yang HSİEH

Yayıncı: PressAcademia

Ana Başlıklar: Sosyoloji & antropoloji

Dergi: Research Journal of Business and Management 2018 Vol.5 Issue 1, pp.51-62

Belge Tipi: Makale

Yayın Tarihi: 3/2018

Belge Dili: İngilizce

Document ID (Org No.): 2000782285

Sıklık: Üç Aylık

eISSN: 2148-6689

DOI: https://doi.org/10.17261/Pressacademia.2018.816

Sayı

Yazarlar:

Jing-yin CHAN | Yao-hsien LEE | She-juang LUO | Li-yang HSİEH

Yayıncı:

PressAcademia

Ana Başlıklar:

Sosyoloji & antropoloji

Dergi:

Research Journal of Business and Management 2018 Vol.5 Issue 1, pp.51-62

Belge Tipi:

Makale

Yayın Tarihi:

3/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000782285

Sıklık:

Üç Aylık

eISSN:

2148-6689

DOI:

https://doi.org/10.17261/Pressacademia.2018.816