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자료유형
학술저널
저자정보
저널정보
한국관광연구학회 관광연구저널 관광연구저널 제22권 제2호
발행연도
2008.6
수록면
245 - 259 (15page)

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초록· 키워드

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When we`re looking at trends in the recent foodservice business, it is revealed that in the middle of rapidly changing business environments such as excessive competitions, demands for meeting the diversified needs of customers and changes in trends, for each foodservice business the organizational system of thinking with the ability in creating new menus, that is the creative power of organizational members with which one can successfully realize new merchandise has become an important factor for generating the better outcomes of a business. From this perspective, this study made the synthetic modeling of variables such as supports from CEO`s, ability in creating new merchandise and operational performance and validated the model and then derived the following results. First, the more positively the CEO provided supports, the more ability in creating new merchandise resulted in. Second, ability in creating new merchandise had a direct effect on operational performance by creating superior and genuine products. Third, the mediating effect of ability in creating new merchandise in the influence of supports from CEO`s on financial outcomes was significant. These findings suggest that when the CEOs of foodservice businesses pay attention to and provide financial supports for organizational members, the members can generate ideas of differentiated new merchandise by continuing to make idea-shifting and developing new ideas, showing urgent needs for constructing a system of long-term supports from CEO`s.

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