한식당 상차림의 사례연구

• 영문명: Case Studies of Korean Restaurant Table Coordination
• 발행기관: 한국외식경영학회
• 저자명: 이유주(Lee U Joo) 한경수(Han Kyung Soo)
• 간행물 정보: 『외식경영연구』7권 1호, 193~215쪽, 전체 22쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.04.30

영문 초록

The purpose of this paper was accomplished through a case study. According to the case study, it would be analyze that examined service ways, chair-shapes, menus, structural elements(tableware, linen, chopsticks & cutlery, water glasses, and small instruments) & styles of table coordination in Korean restaurants. From the results, the study would like to suggest Korean restaurant table coordination. Basically, the case study was practised as contents analysis of each restaurants' table coordination. 13 of Korean restaurants were selected by menupan.com. The results as followed, most of restaurants would served as time series service style, used chair type. In case of table were, they used westernized table ware like china ware.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구방법

Ⅳ. 연구의 분석 및 결과

Ⅴ. 결론 및 제언

참고문헌

키워드

Korean restaurants structural elements & styles of table coordination Food-stylists