식사의 성립요건과 외식의 범위에 관한 이론적 고찰

• 영문명: A Study on the Concepts of Meal and Its Basic Requirements in thc Eating-Out Industry
• 발행기관: 한국외식경영학회
• 저자명: 박기용(Park Ki Young),신재영(Shin Jae Young)
• 간행물 정보: 『외식경영연구』1권 1호, 179~197쪽, 전체 18쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 1998.06.30

영문 초록

The primary function of eating or dining lies in satisfying not only the basic physiological needs but also the psychological, socio-economic, and cultural requirements of an individual. In other words, the major functions of food are twofold: Initially it provides an individual with necessary nutrition so that he or she can keep his or her health in a good condition. It also satisfies other important requirements from food. In this article, the authors attempt to examine in detail the basic requirements of "what is eating or dining" as well as a variety of meanings of eating or dining through a review on the literature of food. The article is divided into three parts. The main source of these parts stems from the literature. The first part includes the introduction to the topic of foodservice industry and the diverse functions of food for human beings. In the main part, the author explore the definition of eating out or dining out and the scope of foodservice industry. This part encompasses the precise definitions of eating at home, eating out and consuming convenience food or home meal replacements at one's residence. Finally, this research touches on the implications of food for an individual and the society. The researchers try to shed a light on the clear definitions of eating, the notion of which has been nebulous among the academics as well as the practitioners.

목차

Ⅰ. 서론

Ⅱ. 식사의 정의

Ⅲ. 외식의 정의 및 범위

Ⅳ. 결론

참고문헌

ABSTRACT