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경희대학교 관광대학원 석사(호텔경영전공)
순천향대학교 대학원 박사(관광경영전공)
식음료학회 선임이사 역임
밀레니엄 서울힐튼호텔 식음료부 지배인
경희대학교 호텔관광대학 강사역임
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연성대학교 호텔조리학과 겸임교수 역임
현) 밀레니엄 서울힐튼호텔 식음료부 지배인
현) 백석예술대학교 호텔관광학부 겸임교수
저자 : 박영기\t
경희대학교 경영학석사(호텔경영전공)
가천대학교 경영학박사(호텔외식경영전공)
밀레니엄 서울힐튼호텔 지배인 역임
경원대학교 관광경영학과 겸임교수 역임
현) 한국호텔리조트학회 부회장
현) 한국관광품질인증제 평가요원
현) 청운대학교 호텔경영학과 교수
목차
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······················································································································································ 210
제3절 메뉴의 디자인과 구성··························································································································· 214
제4절 메뉴가격의 결정······································································································································· 218
제5절 메뉴분석과 평가······································································································································ 223
Part 03 호텔 연회장(Banquet) 경영
Chapter 01 호텔 연회의 개요 / 232
제1절 연회의 개념 및 특성·································································································································232
제2절 호텔연회의 경영조직 및 직무분석··································································································241
Chapter 02 호텔 연회 서비스와 예약업무 / 246
제1절 연회 서비스의 중요성 및 분류········································································································· 246
제2절 연회 예약업무··········································································································································· 249
Chapter 03 연회서비스 실무 / 256
제1절 테이블과 좌석 배열··································································································································256
제2절 연회서비스의 과정··································································································································262
Part 04 호텔 주장경영
Chapter 01 호텔 주장조직 및 직무분석 / 270
제1절 주장의 개요 및 조직······························································································································· 270
제2절 주장 직원의 직무분석···························································································································272
Chapter 02 음료의 정의 및 분류 / 274
제1절 음료의 정의 및 술의 제조과정··········································································································274
제2절 술의 제조과정············································································································································278
제3절 술의 분류·····················································································································································280
Chapter 03 칵테일(cocktail) 서비스 / 298
제1절 칵테일 서비스 개요와 분류··············································································································· 298
제2절 칵테일 기법 및 재료······························································································································305
제3절 칵테일 레시피(Cocktail Recipe)······································································································· 314
Chapter 04 와인(Wine) 서비스 / 326
제1절 와인(Wine)····················································································································································326
제2절 오크(Oak)통과 코르크(Cork)··········································································································· 339
Part 05 호텔 식자재 관리 및 위생관리
Chapter 01 호텔 식자재 관리 / 344
제1절 식자재 관리의 개요································································································································344
제2절 식자재 구매 관리····································································································································348
제3절 검수관리······················································································································································· 354
제4절 저장관리·······················································································································································357
제5절 출고관리······················································································································································· 366
Chapter 02 위생 및 식품 안전관리 / 368
제1절 레스토랑의 위생관리····························································································································· 368
제2절 식품의 안전성············································································································································372
제3절 음식제공 시 위생관리···························································································································377
제4절 레스토랑의 안전관리···························································································································· 381
Part 06 호텔 식음료 마케팅
Chapter 01 호텔 식음료 마케팅 개요 / 386
제1절 호텔 식음료 마케팅 개요 및 본질·································································································· 386
제2절 호텔 식음료시장 세분화····················································································································390
Chapter 02 호텔 식음료 마케팅 전략 / 392
제1절 호텔 식음료 마케팅 전략······················································································································392
제2절 인적판매(Personnel Selling)·············································································································· 399
Part 07 호텔 식음료 직원의 인적관리
Chapter 01 호텔 식음료의 인사관리 / 402
제1절 레스토랑의 인사관리·····························································································································402
제2절 인사고과······················································································································································· 412
제3절 승진 및 징계관리······································································································································ 421
제4절 임금 및 후생복지···································································································································· 425
Chapter 02 호텔 식음료부서의 교육훈련 / 428
제1절 교육훈련의 의의·······································································································································428
제2절 교육훈련 과정············································································································································ 431
Part 08 호텔 식음료 시설관리
Chapter 01 호텔 식음료 시설관리 / 438
제1절 식음료 영업장의 시설관리·················································································································438
제2절 연회장 시설관리·······································································································································441
Chapter 02 호텔 조리 시설관리 / 444
제1절 조리실의 시설관리································································································································· 444
제2절 조리실의 상·하수도관리·····················································································································447
제3절 조리실의 안전관리·································································································································448
제4절 조리실의 안전수칙·································································································································449
Chapter 03 호텔 식음료위생 시설관리 / 450
제1절 식음료위생 시설관리·····························································································································450
제2절 공익시설······················································································································································· 455
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······················································································································································ 210
제3절 메뉴의 디자인과 구성··························································································································· 214
제4절 메뉴가격의 결정······································································································································· 218
제5절 메뉴분석과 평가······································································································································ 223
Part 03 호텔 연회장(Banquet) 경영
Chapter 01 호텔 연회의 개요 / 232
제1절 연회의 개념 및 특성·································································································································232
제2절 호텔연회의 경영조직 및 직무분석··································································································241
Chapter 02 호텔 연회 서비스와 예약업무 / 246
제1절 연회 서비스의 중요성 및 분류········································································································· 246
제2절 연회 예약업무··········································································································································· 249
Chapter 03 연회서비스 실무 / 256
제1절 테이블과 좌석 배열··································································································································256
제2절 연회서비스의 과정··································································································································262
Part 04 호텔 주장경영
Chapter 01 호텔 주장조직 및 직무분석 / 270
제1절 주장의 개요 및 조직······························································································································· 270
제2절 주장 직원의 직무분석···························································································································272
Chapter 02 음료의 정의 및 분류 / 274
제1절 음료의 정의 및 술의 제조과정··········································································································274
제2절 술의 제조과정············································································································································278
제3절 술의 분류·····················································································································································280
Chapter 03 칵테일(cocktail) 서비스 / 298
제1절 칵테일 서비스 개요와 분류··············································································································· 298
제2절 칵테일 기법 및 재료······························································································································305
제3절 칵테일 레시피(Cocktail Recipe)······································································································· 314
Chapter 04 와인(Wine) 서비스 / 326
제1절 와인(Wine)····················································································································································326
제2절 오크(Oak)통과 코르크(Cork)··········································································································· 339
Part 05 호텔 식자재 관리 및 위생관리
Chapter 01 호텔 식자재 관리 / 344
제1절 식자재 관리의 개요································································································································344
제2절 식자재 구매 관리····································································································································348
제3절 검수관리······················································································································································· 354
제4절 저장관리·······················································································································································357
제5절 출고관리······················································································································································· 366
Chapter 02 위생 및 식품 안전관리 / 368
제1절 레스토랑의 위생관리····························································································································· 368
제2절 식품의 안전성············································································································································372
제3절 음식제공 시 위생관리···························································································································377
제4절 레스토랑의 안전관리···························································································································· 381
Part 06 호텔 식음료 마케팅
Chapter 01 호텔 식음료 마케팅 개요 / 386
제1절 호텔 식음료 마케팅 개요 및 본질·································································································· 386
제2절 호텔 식음료시장 세분화····················································································································390
Chapter 02 호텔 식음료 마케팅 전략 / 392
제1절 호텔 식음료 마케팅 전략······················································································································392
제2절 인적판매(Personnel Selling)·············································································································· 399
Part 07 호텔 식음료 직원의 인적관리
Chapter 01 호텔 식음료의 인사관리 / 402
제1절 레스토랑의 인사관리·····························································································································402
제2절 인사고과······················································································································································· 412
제3절 승진 및 징계관리······································································································································ 421
제4절 임금 및 후생복지···································································································································· 425
Chapter 02 호텔 식음료부서의 교육훈련 / 428
제1절 교육훈련의 의의·······································································································································428
제2절 교육훈련 과정············································································································································ 431
Part 08 호텔 식음료 시설관리
Chapter 01 호텔 식음료 시설관리 / 438
제1절 식음료 영업장의 시설관리·················································································································438
제2절 연회장 시설관리·······································································································································441
Chapter 02 호텔 조리 시설관리 / 444
제1절 조리실의 시설관리································································································································· 444
제2절 조리실의 상·하수도관리·····················································································································447
제3절 조리실의 안전관리·································································································································448
제4절 조리실의 안전수칙·································································································································449
Chapter 03 호텔 식음료위생 시설관리 / 450
제1절 식음료위생 시설관리·····························································································································450
제2절 공익시설······················································································································································· 455
배송 시 유의사항
- 반디앤루니스에서 구매하신 도서는 물류 대행 위탁업체 웅진 북센을 통해 배송됩니다.
(배송 포장에 "웅진 북센"으로 표기될 수 있습니다.)
- 구매한 상품의 품질과 배송 관련 문의는 반디앤루니스로 문의 바랍니다.
- 천재지변 및 택배사의 사정에 따라 배송이 지연될 수 있습니다.
- 결제(입금) 완료 후 출판사 및 유통사의 사정으로 품절 또는 절판 되어 상품 구입이 어려울 수 있습니다. (별도 안내 예정)
- 도서산간지역의 경우 추가 배송비가 발생될 수 있습니다.
반품/교환
상품 설명에 반품/ 교환 관련한 안내가 있는 경우 그 내용을 우선으로 합니다. (업체 사정에 따라 달라질 수 있습니다)
반품/교환
-
반품/교환 반품/교환 방법 홈 > 고객센터 > 자주찾는질문 “반품/교환/환불” 안내 참고 또는 1:1상담게시판 반품/교환 가능 기간 반품,교환은 배송완료 후 7일 이내, 상품의 결함 및 계약내용과 다를 경우 문제발견 후 30일 이내에 신청가능 반품/교환 비용 변심 혹은 구매착오의 경우에만 반송료 고객 부담(별도 지정 택배사 없음) 반품/교환 불가 사유 - 소비자의 책임 사유로 상품 등이 손실 또는 훼손된 경우
- 소비자의 사용, 포장 개봉에 의해 상품 등의 가치가 현저히 감소한 경우
- 복제가 가능한 상품 등의 포장을 훼손한 경우 : 예)만화책, 잡지, 화보집 등
- 시간의 경과에 의해 재판매가 곤란한 정도로 가치가 현저히 감소한 경우
- 전자상거래등에서의 소비자보호에 관한 법률이 정하는 소비자 청약철회 제한 내용에 해당되는 경우
- 해외주문 상품(해외 원서)의 경우(파본/훼손/오발송 상품을 제외)
소비자 피해보상
환불지연에 따른 배상- 상품의 불량에 의한 반품, 교환, A/S, 환불, 품질보증 및 피해보상 등에 관한 사항은
소비자 분쟁해결 기준(공정거래위원회고시)에 준하여 처리됨 - 대금 환불 및 환불지연에 따른 배상금 지급 조건, 절차 등은 전자상거래 등에서의
소비자 보호에 관한 법률에 따라 처리함
반품/교환 주소 경기도 파주시 문발로 77, 웅진북센(반디앤루니스)
