수프의 의의와 분류체계에 대한 소고

• 영문명: A Comparative Study of the Soup Classification System
• 발행기관: 한국외식경영학회
• 저자명: 나정기(Jeong Ki Na)
• 간행물 정보: 『외식경영연구』3권 1호, 37~55쪽, 전체 18쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2000.06.30

영문 초록

This study attempted to analyze the contents of the soup by reviewing the theoretical books related to published western cuisine. And based upon the results of this analysis, it was first intended to contribute to making readers realize how much error there was in the content relating to soup and preventing the books containing this erroneous contents from being published. Second, it aimed to make readers know that a greater part of the contents in the textbook we were studying were misleading. This study was the exploratory one with a focus on the descriptive study and limited its scope to the content relating to soup in the theoretical book of western cuisine already published and marketed at home. In consequence, the study results were summarized as follows: First, it was found that the contents of the theoretical book on cuisine taking on the character of the cuisine textbook were unsystematic and that a considerable part of them were mistakenly explained. Second, it was found that one particular book cited the content of another particular book as it was, resulting in the repeated citation the mistakenly explained contents. Third, it was found that most of the books surveyed were written without mentioning the specific source. Fourth, it was found that the names of the authors were enumerated without reading the annotated bibliography at the end of most of the books.

목차

Ⅰ. 서론

Ⅱ. 본론

Ⅲ. 결론

참고문헌

ABSTRACT