외식소비자의 소비트렌드에 관한 연구

• 영문명: The Consuming Trend of Customers in the Food Service Industry
• 발행기관: 국제관광산업학회
• 저자명: 최중근(Choi Joong-Keun)
• 간행물 정보: 『국제관광산업연구』제2권 제4호, 127~142쪽, 전체 16쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2009.12.30

영문 초록

Owing to improved living standards and changing dietary lifestyle. dining away from home becomes a part of our daily life beyond any special event held together with special people on a special day. 1n th e above context. the purpose of this study is to make a conceptual examination into food service consumers and their trends. and investigate the latest trends of Korean food service consumers in practice as well. Korean food service industry has a tendency toward specialization and seg mentation owing to various conceptual menus and restaurants developed to l1leet the needs and expectations of food service consumers. And this study focuses primari1y on fusion cuisine, ethnic cuisine, well - being cuisine and slow food to investigate the latest trends of food service consumers. As a result, it is found that these trends emerge and prevail in reflection of social atmospheres and consumer needs. In addition, it is found that respective trends are closely associated with one another. For instance. fusion cuisines have been developed to satisfy needs of consumers who pursue something new in din ing. In yearning for unknown world, there is a variety of ethnic foods introduced from the 3rd world (e.g. East Asia, Central and South America, Africa and some regions of Southeast Asia) into Korean food service consumers. Interestingly, these trends still evolve in a grand category of well - being lifestyle and develop even as a slow food campaign all over the world. In order that these dining trends can be settled as contemporary ones beyond simple temporary social fashion, it will be necessary for consumers to take open l11 ind-set to understand real meanings of Major trends and accept them even as a part of contemporary culture beyond a simple curiosity and pursuit to some thing new. Furthermore, it will be also necessary for consumers to change their minds to consider environment as well as better quality of ind individual life.

목차

Ⅰ. 서 론

Ⅱ. 이론적 고찰

Ⅲ. 외식소비 트렌드

Ⅳ. 결 론