외식업체 등급 평가 방안에 관한 탐색적 연구

• 영문명: A Study on the Evaluation of Restaurant Rating: Focused on Bucheon Area
• 발행기관: 한국외식경영학회
• 저자명: 김수정(Kim Su Jeong)
• 간행물 정보: 『외식경영연구』9권 3호, 27~49쪽, 전체 23쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2006.09.30

영문 초록

The food & beverage industry in Korea has been developed since 1978. The different types of restaurants have been launched and competed in the food & beverage market. The total sales volume of food & beverage industry has been reached to 44 trillion in 2003. The purpose of this study is to find out the problem of restaurant rating systems which were conducted in Bucheon area in 2005 and to suggest the effective rating system. To fulfil the purpose, three restaurant rating systems were selected for the case study. They were the model restaurant system, the Boksagol best restaurant system and the Sosa good taste restaurant system. These restaurant rating systems have some problem so we suggested the unified rating standard, the unified system name and the effective supporting benefit etc. when we consider making an effective restaurant rating system.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 사례 연구

Ⅳ. 외식업의 등급평가 방안

Ⅴ. 결론

참고문헌

키워드

Restaurant rating system The model restaurant system The Boksagol best restaurant system The Sosa good taste restaurant system