Now, food service business has to manage administration resources and skills by its intent so that it can survive keen competition circumstances. That is, the importance of employees' roles comes to the fore, because the business has to overcome the risk that materials might be wasted in the course from purchase of materials to deliver of menus to customers. This cannot be performed softly, if employees don't understand prime cost management and accurate recognition in prime cost. The prime cost is a part of basic affairs.
This study aims at investigating the importance and execution over recognition in prime cost management of food service business employee, at investigating and examining education status, performed at businesses, and at clarifying real actuality of food service prime cost management.
As for study method, this study performed literature consideration and positive study together to scrutinize prime cost management recognition of food service business employees. This study performed a questionnaire survey over the employees working at food service business located at Jeonju district from November 1 to November 30, 2014.
As for analysis method, this study performed a statistic handling of collected materials through data coding with SPSS 21 statistic package program. This study performed frequency analysis to analyze objects' traits, Chronbach's alpha analysis to examine reliance, and also exploratory factor analysis to examine validity.
Afterwards, this study performed matrix analysis of the importance and execution over prime cost management recognition by responsive sample t examination, independent sample t examination, and matrix analysis, marked at four divided faces, to analyze the difference in prime cost management recognition of importance and execution.
As a summary, 25 variables divided by 7 factors of 26 ones in total were drawn out. Factorl was internal factor, factor2 manual remembrance factor, factor3 food material management factor, factor4 administration and management factor, factor5 prime cost recognition factor, factor 6 loss management factor, and factor? prime cost reduction factor.
Second, this study performed a response sample t-examination to verify average difference of the importance and execution factor in prime cost recognition. This study found a significant difference of importance and execution.
Third, 'Do you check on the amount of food waste in discard? Do you think about consumables and food material management in business place? Is aimed prime cost of business place reasonable? Are employees placed in proportion to sales and menu number? How is food material supervision progressed of for prime cost management? Is stock level maintained appropriately to prevent from excessive stock? Is the management of refrigerator and freezer maintained first-in, first out? Is prime cost reduction activity level high? The employees have to recognize that prime cost reduction is helpful to their company. Direct senior has to lay an emphasis on prime cost reduction. 11 traits of the emphasis are a part of high 'maintenance area' on importance and execution. The current level has to be maintained continuously.
Fourth, food service businesses don't educate their employees about prime cost management recognition so thoroughly. They have to improve the method of performing prime cost management and the factors of obstructing the business places due to burdensome works. They have to prepare educational management system by supplying appropriate circumstances and recognition.
Fifth, this study found that the difference in prime cost recognition of importance and execution. Considering on the average of importance and execution, this study found that in general execution was lower than importance. It is necessary to improve execution so that employees can enhance the recognition in importance concerning on execution.
By using the result, the employees are able to manage prime cost properly with prime cost recognition measurement tools. In addition, it is possible to investigate the real actuality of food service business in Jeonju district. As a task for the future, there are many factors in addition to the ones on prime cost management recognition clarified in study limitation. In the future, it is necessary to study a lot of factors, concerning on prime cost management.