믹솔로지스트 핵심역량의 상대적 중요도와 우선순위 연구 : AHP분석을 이용하여 (A Study on Relative Importance and Priority of Core Confidence for the Mixologists -Using AHP Method-)

서지정보

· 발행기관 : (사)한국관광레저학회
· 수록지 정보 : 관광레저연구 / 30권 / 11호 / 113 ~ 132페이지
· 저자명 : 박한, 김준영

초록

This research figured out the role of Mixologist becomes more bigger and important from hotel Food & Beverage part. This research purpose is to provide the basic data on the elements and investigate the opinions of experts on the core competencies of Mixologist and to identify their relative importance and priorities so that managers of each Mixologist are required to first manage and training.
To accomplish an aim of this study, literature review based on former study was followed and developed Mixologoist’s competency evaluation scale via pre-study. In this study, a pairwise comparison study was conducted on experts using a pre-developed evaluation scale, followed by an Expert Choice 2000 (Analytical Hierarchy Process) Study.
The result of core factor of the relative and priority of Core Confidence for the Mixologist showed that Cocktail making technique (0.231) was the most important factor among the total 30 factors, and it was found that the best use of ice (0.090), knowledge and understanding of food ingredients (0.073), sense and care for customers (0.055) The priority according to relative importance was derived.

영어초록

This research figured out the role of Mixologist becomes more bigger and important from hotel Food & Beverage part. This research purpose is to provide the basic data on the elements and investigate the opinions of experts on the core competencies of Mixologist and to identify their relative importance and priorities so that managers of each Mixologist are required to first manage and training.
To accomplish an aim of this study, literature review based on former study was followed and developed Mixologoist’s competency evaluation scale via pre-study. In this study, a pairwise comparison study was conducted on experts using a pre-developed evaluation scale, followed by an Expert Choice 2000 (Analytical Hierarchy Process) Study.
The result of core factor of the relative and priority of Core Confidence for the Mixologist showed that Cocktail making technique (0.231) was the most important factor among the total 30 factors, and it was found that the best use of ice (0.090), knowledge and understanding of food ingredients (0.073), sense and care for customers (0.055) The priority according to relative importance was derived.

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