『뉴욕타임즈』의 한국음식점 리뷰기사 분석

• 영문명: Content Analysis of the New York Times on Korean Restaurants from 1980 to 2005
• 발행기관: 한국외식경영학회
• 저자명: 이규진(Lee Kyou Jin) 조미숙(Cho Mi Sook)
• 간행물 정보: 『외식경영연구』11권 1호, 281~306쪽, 전체 26쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2008.03.31

영문 초록

The purpose of this study is to examine the Americans' perception on Korean restaurants by analyzing the articles of the New York Times. The number of Korean restaurants reported in the New York Times 90 which included New York area(66) and the other areas(24). WooLaeOak, HanBat, DoHwa, Bop, ChoDangGol, HanGaWi, and DokSuni were mainly the object of reports on Korean restaurants in the New York Times. According to the New York Times, Americans were dissatisfied with the services of Korean restaurants including language barrier, poor desserts, and the interiors. The New York Times said Korean food wasn't expensive and price range was wide. The New York Times also reported Korean restaurants had not done a good job of promoting themselves. Korean restaurants in America need to develop a marketing strategy for the globalization of the Korean food.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경 및 선행연구 검토

Ⅲ. 연구방법

Ⅳ. 연구결과 및 고찰

Ⅴ. 결론 및 제언

참고문헌

키워드

The New York Times Korean restaurants Service environment