외식ㆍ조리관련 연구에 관한 인식 연구

• 영문명: A Study on the Cognition of Foodservice & Culinary-Related Study
• 발행기관: 한국외식경영학회
• 저자명: 나태균(Na Tae Kyun) 전진화(Jun Jin Hwa) 진양호(Jin Yang Ho)
• 간행물 정보: 『외식경영연구』7권 2호, 25~45쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.08.30

영문 초록

In a study, the selection of a relevant methodology cannot be determined without an effort. First of all, the philosophical view or understanding of the nature of a study area will be agreed, based on which a series of judgment will be performed on a process identifying a foundation or a validity of a knowledge. The findings are as follows: First. it analyzed the trend of food serviceㆍculinary art-related studies by subject and examined its awareness. Looking at it by average ratings, it includes menu/food development, eating-out, service marketing, customer and employee management, and fittings and design of a restaurant in order. Second, for trend analysis and awareness on study methodology; also for preferable methodology, it is found that interviews with field studies, case studies, theory and literature studies will be a good access to a study. Third, for an approach to be studied, experimental and descriptive approaches will be helpful for developing various methodologies. This study enables us to explain the theoretical development and the trend, study theme and methodology by the time in the general stream of studies, by examining the trend of food serviceㆍculinary art studies.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 고찰

Ⅲ. 조사의 설계 및 분석결과

Ⅳ. 분석결과의 해석 및 논의

Ⅴ. 결론

참고문헌

키워드

Methodology Approach method Trend analysis