한국궁중음식의 프팬차이징 메뉴개발을 위한 타당성 분석

• 영문명: The feasibility analysis for franchising menu development of Korean royal cuisine
• 발행기관: 한국외식경영학회
• 저자명: 한경수(Han Kyong Soo)
• 간행물 정보: 『외식경영연구』5권 2호, 141~162쪽, 전체 21쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2002.09.30

영문 초록

The purpose of this study was to select the franchising menu on the royal cuisine of Korean dynasty. The data was collected from the mangers and chefs who had been working over ten-years on five star hotels, royal cuisine restaurant and Korean family restaurant by judgement sampling. Questionnaire was composed of Dr, Khan's "The evaluation of franchising menu item" and menu. the menu items were selected from the royal cuisine of Cho-sun dynasty by hwang hye-sung who is a intangible cultural assets 38th. The selected menus were analyed by Dr. Khan's "The evaluation of franchising menu item" that was composed of 12 lists: simplicity, replication capability, ready availability, quality availability of ingredients, color, texture, consistency, flavor, preparation method, serving temperature, presentation, nutritional quality, packaging and delivery. As a result of the study, rice category was recorded the highest score by 4.27 tangpyungchae, bossam kimchi, gujulpan, pumpkin gruel were recorded high score.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 연구 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론 및 제언

참고문헌

키워드

franchising Korean royal cuisine menu development