This study was conducted to investigate the effects of 6 Sigma on menu management, work commitment and quality in the culinary division of hotels and family restaurants. In addition, this study sought to identify the effects of menu management, work commitment and quality performance on customer satisfaction. Furthermore the relationship between menu management and culinary quality was evaluated here. The subjects evaluated in this study were employees of culinary division of hotels and family restaurants that implemented or were about to adopt the 6 Sigma program. A total of 385 questionnaires were analyzed using factor analysis, a reliability test, and covariance structural analysis. The results revealed that the 6 Sigma program influenced menu management, work commitment and culinary quality. Moreover, menu management, work commitment and culinary quality performance were found to impact customer satisfaction and culinary quality performance. Based on these findings, culinary divisions of hotels and family restaurants should incorporate the 6 Sigma program as soon as possible. To implement this program, faultless data for the 6 Sigma program should be collected using sufficient preparation procedures. After the data were collected, a task force team should be developed, experts should be cultivated and employees should be trained as necessary. Finally, the current level of product and services should be measured and reported to all employees in the culinary division and a challenge spirit should be brought with understanding for the reason for implementation of the 6 Sigma program. In implementing the 6 Sigma program, the leadership of the top manager and the head of the culinary division is very important.

Purpose – This current study will investigate the average financial ratio of top and failed five-star hotels in the Jeju area. A total of 14 financial ratio variables are utilized. This study aims to; first, assess financial ratio of the first-class hotels in Jeju to establishing variables, second, develop distress prediction model for the first-class hotels in Jeju district by using logit analysis and third, evaluate distress prediction capacity for the first-class hotels in Jeju district by using logit analysis. Research design, data, and methodology – The sample was collected from year 2015 and 14 financial ratios of 12 first-class hotels in Jeju district. The results from the samples were analyzed by t-test, and the independent variables were chosen. This was an empirical study where the distress prediction model was evaluated by logit analysis. This current research has focused on critically analyzing and differentiating between the top and failed hotels in the Jeju area by utilizing the 14 financial ratio variables. Results – The verification result of the accuracy estimated by logit analysis has shown to indicate that the distress prediction model’s distress prediction capacity was 83.3%. In order to extract the factors that differentiated the top hotels in the Jeju area from the failed hotels among the 14 chosen, the analysis of t-black was utilized by independent variables. Logit analysis was also used in this study. As a result, it was observed that 5 variables were statistically significant and are included in the logit analysis for discernment of top and failed hotels in the Jeju area. Conclusions – The distress prediction press’ prediction capability was compared in this research analysis. The distress prediction press prediction capability was shown to range from 75-85% by logit analysis from a previous study. In this current research, the study’s prediction capacity was shown to be 83.33%. It was considered a high number and was found to belong to the range of the previous study’s prediction capacity range. From a practical perspective, the capacity of the assessment of the distress prediction model in the top and failed hotels in the Jeju area was considered to be a prominent factor in applications of future hotel appraisal.