Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Expanding Research Topics in Foodservice and Restaurant Management: Rethinking Two Decades Bibliometrics in the Journal of the Korean Society of Food Culture

급식·외식 연구주제의 확장: 한국식생활문화학회지의 20년간의 서지학적 재고

  • Han, Kyungsoo (Department of Foodservice and Culinary Management, College of Tourism Science Kyonggi University) ;
  • Lee, Haeyoung (Department of Food and Nutrition, Sangji University) ;
  • Shin, Sunhwa (Department of Foodservice and Culinary Management, College of Tourism Science Kyonggi University) ;
  • Chai, Insuk (Department of Food Science and Nutrition, Jeju National University)
  • Received : 2022.06.19
  • Accepted : 2022.06.30
  • Published : 2022.06.30
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Abstract

For any research study, in order to achieve the researcher's intended purpose, the depth of research is added, and the area of the subject is expanded by clearly defining the scope and objective. The study was undertaken to analyze the bibliographic data of 254 papers in the field of foodservice and restaurant published in the Journal of the Korean Dietary Culture from 2002 to 2021. The study was divided into two periods: 2002 to 2011, and 2012 to 2021. Research topics were derived and research trends according to temporal changes were confirmed through analysis of keyword networks by period. In addition, analyzing the keyword network of simultaneous appearance of "foodservice" and "restaurant", the research topics were compared and analyzed in relation to which keywords were expanded by period. Our analysis revealed that the research topics were mostly studied for satisfaction and nutrition. Additionally, they were classified into procurement, Korean food before employee menu, marketing, restaurant industry, and quality. In the period from 2002 to 2011, it was confirmed that studies encompassed a wide range of research topics, focusing on foodservice and restaurant; in the second period from 2012 to 2021, the research topics were more classified and subdivided.

Keywords

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