한국 외식업 발전사에 관한 소고

• 영문명: A Study on the history of the Korean Foodservice Business
• 발행기관: 한국외식경영학회
• 저자명: 나정기(NA JEONG Kl) 조춘봉
• 간행물 정보: 『외식경영연구』2권 1호, 105~130쪽, 전체 25쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2000.06.30

영문 초록

The purpose of this study is to arrange basic materials that can lay a foundation for studying the developmental history of the korean Foodservice business based on previous studies. To attain this aim, this study used the literature review and limited its scope to the period from the Three Kingdoms to the present. It could be found that the Foodservice, originating from commercial activity and developing in korea, was prevented from developing due to political factors on the one hand and a new type of Foodservice business emerged on the other, For example, it could be found that Foodservice business in the Three Kingdoms, the Koryo Dynasty and the Yi Dynasty grew and developed largely around the centers of commercial activities such as markets and ports. On the other hand, the Foodservice business in the open port period of the late Yi Dynasty and the Japanese colonial rule period was greatly influenced by political factors. And it could be found that the development of Korean Foodservice business was greatly influenced by the following factors: the U, S in the period between the Korean liberation and the 1950's: economic growth between the 1960s the 1970s; the 86'Asian Games held as a consequence of the extension of national power and of the spillover effect of the 88'Olympic Games in the 1980s; and globalization, the opening of all fields and informatization in the 1990s. Taking this point into consideration, Korean Foodservice business originated from commercial activities in the long run and has lasted to the present. It is thought that principal political social events and several social indicators of the times will have to be considered to approach the developmental history of the Korean Foodservice business in a specific and systematic way. Against the background of the important issues and characteristics of the times related to the Foodservice business, this study attempted to approach the development of the Korean Foodservice business but failed to get the satisfactory outcome. It is hoped that a more systematic and specific study will be conducted by reducing its scope to a particular period, for example, the Koryo Dynasty, the 1980s, etc.

목차

Ⅰ. 序論

Ⅱ. 한국 외식업의 발전과정

Ⅲ. 결론

참고문헌

ABSTRACT