외식산업의 경영전략 성과측정에 의한 블루오션 대응전략

• 영문명: The Corresponding Strategy on Blue Ocean of Using by Analysis for Management Strategy of the Food Service Industry
• 발행기관: 한국관광학회
• 저자명: 卞優熙
• 간행물 정보: 『관광학연구』제32권 제5호, 9~30쪽, 전체 22쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2008.10.31

영문 초록

Food service industry has emerged as the high-value-added growth engine and the key industry that can lead the national and local economic development in the 21st century. The results were used to implement another double-test on supplier value and consumer-oriented purchaser value in order to derive the ERRC evaluation variables of each corporate. Then, the blue ocean strategy for new demands and the market expansion through value innovation were derived. The most important point of this study was to examine the traditional competition strategies based on the existing industrial structures. Since it was determined that the existing traditional competition strategies would not be able to break away from the current situations of tourism corporate, this study attempted a substantial study on blue ocean strategy that can create new demands and promote sustainable growth through value innovation of both purchasers and suppliers. The findings of this study could be used to derive new strategic measures to create a blue ocean through value innovation and provide basic information to establish specific food service industry management plans including marketing plans.

목차

I. 서론

II. 이론적 배경

III. 연구의 설계

IV. 분석 및 결과해석

V. 결론

참고문헌

키워드

외식산업 경영전략 가치평가 ERRC 프레임 워크 블루오션전략 Management strategy of the food service industry Value evaluation ERRC frame work Blue ocean strategy