국내 외식산업의 푸드 생산ㆍ서비스 시스템에 관한 탐색적 연구

• 영문명: An Exploratory Study on the Food Production and Service Systems of the Domestic Foodservice Industry
• 발행기관: 한국외식경영학회
• 저자명: 강석우(Kang Seok Woo)
• 간행물 정보: 『외식경영연구』11권 4호, 31~51쪽, 전체 21쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2008.12.31

영문 초록

This research aimed to provide future researches with basic materials for selecting models of food production and service systems in compliance with business types and conditions of Korean restaurants, after the types of food production and service systems for the domestic foodservice industry were analyzed from the viewpoint of the production of menus based on previous theories. The results are summarized as follow. Production and service systems of sample menu(steak) in Company U was Commissary System and Conventional system while production and service system of sample menu(steak) in Company V was Conventional system. Company W corresponded to Commissary system, Assembly/serve if sample menu is 'broth'. Company X corresponded to Commissary system, Assembly/serve if sample menu is 'pastry' while Company Y corresponded to Commissary System, Assembly/serve if sample menu is 'Bosam Kimchi'. Company Z corresponded to Commissary System, Assembly/serve if sample menu is 'frozen dough'. This study concentrated on an limited number of cases in the food service industry. Future research should test on a larger scale and also examine the quantitative assessment related to food production and service system.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 푸드 생산ㆍ서비스 시스템의 선행 연구

Ⅲ. 연구 설계

Ⅳ. 자료 분석결과

Ⅴ. 결론

참고문헌

키워드

Food Production Foodservice Industry Conventional System Commissary System Assemble/Serve System