Staff)조직
•에머슨(H.Emerson)이 제안 •전문화의 원리와 명령일원화의 원리를 함께 이용한 조직 형태
•모든 명령과 감독은 (Line)의 장을 통해 행해지며, (Staff)의 전문가는 (Line)의 장에 대해서 고문의 지휘에서 조언 및 권고 등의 기능을 담당하게 된다.
장점 단점
•능률상승
•조직
foodservice industry develops and the level of people’s consciousness gets higher, the dessert business has penetrated the niche market cleverly. Also, after eating a delicious meal, people top it off with an even more delicious dessert. The result of this dessert culture has reflected well in the ice cream market as ice cream has become a favorite dessert.
Preference for ice cream wi
FOODSERVICE
Ecolab gives you the confidence that every aspect of your operation is protected, from front door to back dock. We are the partner you can trust to assist with food safety, guest satisfaction, employee safety, operational efficiency, as well as providing 24/7/365 support.
SERVING: FULL SERVICE RESTAURANTS, CAFETERIAS, MOVIE THEATERS, QUICKSERVICE RESTAURANTS, CONVENIENCE STORES
F
Foodservice chains were less affected.)
The NPD Group Research (for the quarter ended in June 2009)
QSR(Quick Serving Restaurant. aka Fast Food) traffic in US decreased (2%)
visits to casual dining chains decreased (3%)
family dining chains decreased (6% )
South Korea: hit hard by the economic downturn & majority of consumers cut down on the number of times they dine out.
Analysts exp
1. Introduction of the entire project
In this project, our group selected the casual dining industry and chose 2 companies out of the industry. The company we chose is Bloomin’s brands. The company we selected as its rival is Brinker international. We selected the casual dining industry because most of our members are majoring in food service management and also because the brand Outback is