코로나19 발생 후 외식산업 연구주제에 대한 연구

• 영문명: Research on food service industry research topics after COVID-19
• 발행기관: 한국외식경영학회
• 저자명: 성백순
• 간행물 정보: 『외식경영연구』26권 3호, 127~144쪽, 전체 18쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2023.06.30

국문 초록

본 연구의 목적은 코로나19 발생이후 외식산업과 관련된 연구동향에 대한 분석을 통해 외식산업 발전 방안을 찾고자 하는 것이다. 첫째, service, food, restaurant 등의 단어와 소비자 및 소비자 반응과 관련된 intention, customer, consumer, satisfaction, quality 등과 관련된 단어들이 빈번하게 연구되는 키워드인 것으로 확인되었다. 둘째, service를 중심으로 food, customer, franchaise, company, brand, consumption, consumer 등이 연결되어 있었으며 business, job, hmr, relationship, convenience, performance, foodservice 등이 별도로 연구되는 것으로 나타났다. 셋째, stress, honbab, stability, coffee, complain, solo, hmr, conflict, retro, eatingout 등 다양한 코로나19와 관련된 단어들이 출현한 것으로 볼 때 코로나19가 외식산업에 많은 영향을 미치고 있음을 알 수 있다. 넷째, 팬데믹과 관련되어 연구주제가 한정되어 있었으나, 엔데믹화 되면서 코로나19로 인한 사회적 거리두기가 종료됨에 따라 외식분야에서 관광, 환경 등에 대한 연구가 지속적으로 진행되어야 한다.

영문 초록

The purpose of this study is to find ways to develop the food service industry through analysis of research trends related to the food service industry after COVID-19. In this study, through detailed search on RISS, 133 papers related to 'food service' with English abstracts were analyzed using R package to analyze keyword frequency, word clouding, keyword network analysis, LDA topic modeling, and TF, TF.-IDF verification was performed. The analysis results are as follows. First, as a result of keyword frequency analysis and word clouding, it was found that keywords related to service, food, restaurant, intention, customer, consumer, satisfaction, quality etc. were frequently used. In addition, the appearance of delivery and covid related to Corona 19 was confirmed. Second, As a result of word network analysis, each word was related to food, customer, franchaise, company, brand, consumption, consumer, etc. centering on service, and it was found that business, job, hmr, relationship, convenience, performance, foodservice, etc. were studied separately. Third, as a result of TF and TF-IDF analysis, words related to COVID-19 such as stress, honbab, stability, coffee, complain, solo, hmr, conflict, retro, and eatingout did not appear in Hi-TF, but appeared in Hi-TF-IDF. From this, it can be seen that COVID-19 is having a great impact on the food service industry. Finally, as a result of LDA topic modeling, the appropriate number of topics was found to be 10, which is being studied as the subject of delivery, franchise, HMR, corporate strategy, employee, customer satisfaction, COVID-19, globalization, customer attributes, and store environment according to each characteristic. confirmed.

목차

Ⅰ. 서 론

Ⅱ. 이론적 고찰

Ⅲ. 연구방법

Ⅳ. 분석결과

Ⅴ. 결론 및 제언

참고문헌

키워드

외식산업 연구주제 코로나19 Food industry research subjects COVID19