한국외식산업 분류에 대한 고찰 및 제언

• 영문명: Discussion and Recommendation on the Classification of Korean Foodservice Industry
• 발행기관: 한국외식경영학회
• 저자명: 정유경(Chong Yu Kyeong) 김영국(Kim Young Gook)
• 간행물 정보: 『외식경영연구』9권 3호, 221~236쪽, 전체 16쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2006.09.30

영문 초록

Statistical data on foodservice industry play a vital role in the development and diagnosis of the industry. Although the role of statistics in foodservice industry is generally assumed, there has been a limited amount of research on the classification of foodservice industry in Korea. The research reported in this article investigates the issue related to foodservice, and suggests the tentative framework on the classification of foodservice industry to better predict the trend in foodservice. The findings of the study propose a theoretical model of foodservice classification system. Lack of quantitative data limits the scope of this tentative model proposed in this paper. However, the model provides a first step in developing a model of foodservice classification to think about the issues raised.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 현행 국내 음식업의 분류기준 및 내용검토

Ⅲ. 국외 외식산업의 유형분류에 대한 고찰

Ⅳ. 국내 외식산업 분류에 대한 학술제 및 전문가 논의

Ⅴ. 결론 및 제언

참고문헌

키워드

Standard Industrial classification Korean foodservice classification system