A model for evaluating the food service system and application 1 of 6

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#1 of 6. Applying this model to the restaurant as a food tourism industry : INPUT

1. [ Input ] : tangible + intangible  

    1) Human

        ① Labor : manager, employee, outsourced labor, broker/agency... 

        ② Skills : functional skill, sociable skill...

    2) Material

        ① Food : raw material, prepared dish...

        ② Cleaning material : ...

    3) Facilities

        ① Space : office, kitchen, hall, counter, parking area... 

        ② Equipment : table, cooking, ...

    4) Operational

        ① Financial statement :

        ② Time :

        ③ Utilities :

        ④ Information : ( ← It becomes more important, in my opinion. )

 ? (+) Culture :  Food tourists may want to get unique, attractive, and representative experience at the restaurant.

        ① Brand / Symbol

        ② Image

        ③ Story-telling : history of restaurant, interesting record...