외식산업의 조리시스템 운영방향에 관한 연구

• 영문명: A Study on the Food Production System for Foodservice Facilities
• 발행기관: 한국외식경영학회
• 저자명: 김기영(KimKi Young)
• 간행물 정보: 『외식경영연구』1권 1호, 41~69쪽, 전체 28쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 1998.06.30

영문 초록

Today, there are those who say that a knowledge of food production is not needed because so much food is purchased in an almost ready-to-serve state. This is not true. In the first place, most operations still prepare all or almost all of their food from scratch. And, even though a large part of the food is purchased ready-to-serve, a knowledge of food production is still needed to evaluate quality, to do an adequate job of purchasing, handling and serving and to control costs in merchandising the products. Thus, this study attempts to present a knowledge of food production. A knowledge of basic food production will require a set of food production system. This study is presenting the alternatives on the basis of the food production system. Unless appropriate knowledge is used for preparing, combining, processing, holding, and serving food products, inferior products would result. But, this study has some limitations in this respect. Because of being lack of professional knowledge required among managers and studies, the next study having to present something significant about a knowledge of food production is needed.

목차

Ⅰ. 서론

Ⅱ. 이론적 연구

Ⅲ. 조리시스템의 운영방향

Ⅳ. 결론

참고문헌

ABSTRACT