주방 생산 시스템 개선을 통한 가점포화 연구

• 영문명: A Study on the plans for Franchise Restaurant in Improvement Product System -'H' SeolReong Tang case study
• 발행기관: 한국외식경영학회
• 저자명: 김두라(Kim Doo Ra) 정보연(Chong Bo Yeon)
• 간행물 정보: 『외식경영연구』5권 3호, 65~90쪽, 전체 25쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2002.12.31

영문 초록

This study fouced on the following issues to examine proper plans for management of franchise restaurants of traditional korean food, for example, SeolReongTang. As for the documentary research to attain the above purpose, the Service Delivery System was theoretically examined, which applies a systematically approaching way to the food service industry: purchasing food materials, preparing materials, cooking, and completing food products. As for an experimental analysis, the model shown in preceding studies was used to analyze the production system. As for an analysis on food quality, an examination of organic functions and scientific microscopic examination were conducted before and after passing through the Service Delivery System. In order to examine whether or not the restaurant selling traditional Korean meal are appropriate for the type of franchise, the objects of analysis were selected from the present operation system of SeolReongTang restaurants. For the purpose of presenting the operation system this study suggests, the real operation ways of one restaurant was selected and analyzed.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 생산시스템 개선에 대한 이론적 배경

Ⅲ. 조사설계 및 분석방법

Ⅳ. 다점포화의 타당성 검토결과

Ⅴ. 결론

참고문헌

키워드

프랜차이즈 레스토랑 서비스 배달 시스템 음식 배달 시스템 생산시스템