외식산업 접근방법에 관한 연구

• 영문명: A Study on the Academic Approach for Foodservice Industry
• 발행기관: 한국외식경영학회
• 저자명: 나정기(Na Jeong Ki)
• 간행물 정보: 『외식경영연구』1권 1호, 157~178쪽, 전체 21쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 1998.06.30

영문 초록

This study attempted to probe one method to be able to have scientific approach to the foodservice industry. That is, it attempted to reilluminate the position of the foodservice industry through the establishment of its concept. And it attempted to probe the method to be able to have academic approach to the foodservice industry by presenting the correlation between the peripheral industry and the foodservice industry. Through this study, the conclusion was drawn that scientific access should be first gained to such peripheral industries as service industry, hospitality industry, tourism industry, food industry, and food distribution industry(food wholesaling, retailing) to gain systematic access to the foodservice industry. Furthermore, it was concluded that a scientific approach could be more systematically made to the eating-out industry when food culture is made simultaneously.

목차

Ⅰ. 서론

Ⅱ. 외식산업의 이해

Ⅲ. 외식산업의 접근방법

Ⅳ. 결론

참고문헌

Abstract