Browse > Article
http://dx.doi.org/10.7318/KJFC/2022.37.3.179

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

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)
Publication Information
Journal of the Korean Society of Food Culture / v.37, no.3, 2022 , pp. 179-195 More about this Journal
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
Foodservice; restaurant; expanding research topics; bibliometrics;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Jung HS, Yoon HH. 2010. The effects of servicescapes in Korean restaurants on customers' experiential value, pleasure feeling and customer satisfaction. J. Korean Soc. Food Cult., 25(1):36-46
2 Jung HS, Yoon HH. 2014. The effects of employees' social intelligence and positive psychology capital in foodservice industry on job satisfaction. J. Korean Soc. Food Cult., 29(1):18-25   DOI
3 Kim MS. 2005. A study for eating-out behavior of the university students. J. Korean Soc. Food Cult., 20(5):548-553
4 Kim SH, Joo NM. 2007. Research on consumer's food purchasing intentions through internet shopping mall. J. Korean Soc. Food Cult., 22(6): 705-712
5 Kim SJ, Cho M. 2015. The Effects of Health-related Menu Choice Attributes on Customer Behavioral Intentions at Well-being Restaurants-The Moderating Roles of Food Involvement and Trust. J. Korean Soc. Food Cult., 30(3):333-344   DOI
6 Kim TH. 2002. Family restaurant patrons' attitudes toward nutrition & healthy menus. J. Korean Soc. Food Cult., 17(5):629-637
7 Kim TH, Chang HJ. 2003. Family restaurant patrons' perception on nutrition information of restaurant menus. J. Korean Soc. Food Cult., 18(3):270-278
8 Lee JM, Park JS. 1995. A Cost-effectiveness Study for the Contract Management of the Hospital Foodservice Dishwashing Work. J. Korean Soc. Food Cult., 10(1):29-34
9 Lee YE. 2008. An analysis on the satisfaction with the quality of school foodservice in Chungbuk province. J. Korean Soc. Food Cult., 23(1):105-114
10 Kim DW, Cho MI, Kim SY. 2013. Exploring advertising and public relations research in Korea: Using semantic network analysis across different time periods from 1988 to 2012. Korean J. Advert., 24(6):95-120
11 Lyu ES, Kwak TK. 1989. Consumer opinions on fast foods and foodservice-I. Hamburger chain restaurants. J. Korean Soc. Food Cult., 4(3):229-236
12 Moon SJ, Song JS. 2012. Study on food quality of Korean restaurants, customer satisfaction, and revisit intentions in Chinese university or college students-focused on different awareness of Korean food. J. Korean Soc. Food Cult., 27(3):285-293   DOI
13 Yang IS, Kwak TK, Han KS, Kim EK. 1993a. Needs assessment: Nutrition education & training program for day care children. J. Korean Soc. Food Cult., 8(2):103-116
14 The Korean Society of Community Nutrition. 2022c. publication regulations, Available from: http://koscom.or.kr/ [accessed 2022.06.13.]
15 The Taste of Korea HANSIK. 2022. Available from: https://www.hansik.or.kr/contents/contentsDetail.do?cntntsSeq=53&menuSn=218 [accessed 2022.06.12.]
16 Park HW, Koh HY, Park NH, Kang TS, Mo SM. 1988. Optimization of the Korean packaged meal (Dosirak) production facilities for food service delivered long distance. J. Korean Soc. Food Cult., 3(1):89-93
17 Park S. 1997. An analysis on the degree of utilization of korean menu items in family restaurants-with special reference to consumer satisfaction. J. Korean Soc. Food Cult., 12(1):23-33
18 Tao S, Kim HS. 2017. A Study of comparison between cruise tours in China and U.S.A through big data analysis. Culin. Sci. Hosp. Res., 23(6):1-11   DOI
19 The Korean Nutrition Society. 2022. Journal of nutrition health, Available from: https://www.kns.or.kr/Journal/JNH.asp [accessed 2022.06.13.]
20 The Korean Society of Community Nutrition. 2022a, serch for journal. Available from: http://koscom.or.kr/ [accessed 2022.06.13.]
21 Choi YJ, Kim YK. 2006. Consideration of Professionalism of Sommelier as a Profession in Hotel and Foodservice Industry. J. Korean Soc. Food Cult., 21(2):124-130
22 The Korean Society of Community Nutrition. 2022b, society articles of association, Available from: http://koscom.or.kr/ [accessed 2022.06.13.]
23 Cunill OM, Salva AS, Gonzalez LO, Mulet-Forteza C. 2019. Thirty-fifth anniversary of the International Journal of Hospitality Management: A bibliometric overview. International J. Hospitality Manag., 78:89-101   DOI
24 Park JH, Kim JE. 2009. The effect of family restaurant brand identity on the purchase intention of consumer. J. Korean Soc. Food Cult., 24(3):245-255
25 Lee YJ. 2007. A Study on Difference between the Importance and Performance of the Role of Food Coordinator for the Globalization of Korean Food. J. Korean Soc. Food Cult., 22(5):544-555
26 Lee YM, Lee KW Myung CO, Park YS, Nam HW. 1999. Free congregate site meal service systems for elderly at urban area. J. Korean Soc. Food Cult., 14(4):431-446
27 Lee SJ, Chae IS. 2008. Expectation and satisfaction of foreign customers visiting Korean restaurants located in USA:analysis for food and service attributes through IPA analysis. J. Korean Soc. Food Cult., 23(2):152-162
28 Ju SY, Kwon YS, Chung HJ. 2012. Trend Analysis Regarding the Institutional Foodservice-Related Research in Korea from 2005 to 2009. Korean Soc. Community Living Sci., 23(2):103-116   DOI
29 Choi MS, Jung JH, Kim YY. 2017. Effects of Coffee Shop Brand Attributes and Price Fairness on the Purchasing Behavior-Focus on the Case of Coffee Shop A. J. Korean Soc. Food Cult., 32(6):549-557   DOI
30 Chong YK, Jung WH. 2006. Wine consuming behavior by demographic characteristics of wine consumers. J. Korean Soc. Food Cult., 21(3):280-289
31 Ha DH, Kim SM. 2007. The relationship among perceived benefits of hotel F&B loyalty program, relationship quality and loyalty. J. Korean Soc. Food Cult., 22(2):283-288
32 Han KH, Park JS, Choi MS, Chung SD, Chai IS. 2002. Evaluation of the menus of free meal service centers for home-bound elderly. J. Korean Soc. Food Cult., 17(5):584-593
33 Jang KW, Yu YQ. 2021. A study on the research trends of korean language for intonation education using language network analysis: Focusing on the language network. J. Learn. Cent. Curric. Instr., 21(7):63-73
34 Min JE, Ju EJ, Xia Z. 2020. The Analysis of Foodservice & Restaurants Research Trend in Korea: Using Semantic Network Analysis. Culin. Sci. Hosp. Res., 26(5):147-159   DOI
35 Rodriguez-Lopez ME, Alcantara-Pilar JM, Del Barrio-Garcia S, Munoz-Leiva F. 2020. A review of restaurant research in the last two decades: A bibliometric analysis. International J. Hosp. Manag., 87, 102387.   DOI
36 Cho MS. 2005. Health and nutrition implications of food away from home -current trends for marketing restaurants-. J. Korean Soc. Food Cult., 20(6):767-776
37 Korean Society of Food Culture. 2022a. introduction to a journal, Available from: https://food-culture.or.kr/html/sub2_01.html [accessed 2022.06.13.]
38 Kye SH, Yoon SI, Kwak TK. 1988. Assessment of the working environment, production and transportation practices for the packaged meal (Dosirak) manufacturing establishments in Seoul city and Kyungki-do province. J. Korean Soc. Food Cult., 3(3):293-299
39 Shin H, Perdue RR. 2022. Hospitality and tourism service innovation: A bibliometric review and future research agenda. Int. J. Hosp. Manag., 102(4):1-13
40 Mo SM, Kim CI, Lee SY, Yoon EY, Lee KS, & Choi KS. 1986. A Study on Dining out Behaviours of Fast Foods-Focused on Youido Apartment Compound in Seoul. J. Korean Soc. Food Cult., 1(3):295-309
41 Mulet-Forteza C., Genovart-Balaguer J., Merigo J M, Mauleon-Mendez E. 2019. Bibliometric structure of IJCHM in its 30 years. International J. Contemp. Hosp. Manag., 31(12):4574-4604   DOI
42 Park EH. 2021. Topic Analysis in EFL Writing in Korea Using Text Mining. Korean J. Appl. Linguist., 37(3):95-122   DOI
43 Park KD, Kye SH, Jeoung EY. 1991. Investigation of Foodservice in some social welfare facilities in Seoul. J. Korean Soc. Food Cult., 6(4):381-391
44 Park SH, Lim YH, 2010. A Study on the Research Trends and Future Directions of Nutrition Teachers. Nat. Sci., 21:173-187
45 Yun MR, Kim YK. 2021. A Semantic Network Analysis of Research Trends on Adolescent Dietary Life. Korean J. Hum. Ecol., 30(3):513-527   DOI
46 Choi HJ, Yang IS, Cha JA, Shin SY. 2007. Usage frequency and importance of competencies required to restaurant industry professionals. J. Korean Soc. Food Cult., 22(2):201-209
47 Yoo YJ. 2010. The Effects of Short-Term/Long-Term and Sales/Communication on Strategic Alliance Sales Promotions in the Family Restaurant Industry. J. Korean Soc. Food Cult., 25(5):589-597
48 You DR. 2009. A Study on Consumer Characteristics in Foodservice according to University Students' Lifestyles-A Focus on. Gyeongbuk Province. J. Korean Soc. Food Cult., 24(2):172-180
49 at FIS. 2021. Food Market Newsletter- Food ESG Management, Available from: https://www.atfis.or.kr/home/board/FB0002.do?act=read&bpoId=3820&bcaId=0&pageIndex=1 [accessed 2022.06.10.]
50 Kim TH, Yoon JY. 2002. Internet utilization of purchasing management in food service industry-based on the buyers' perceptions. J. Korean Soc. Food Cult., 17(5):605-618
51 Shin SY, Lee BJ. 2020. Analyzing Research Trends of Food Tourism Using Text Mining Techniques. J. Korean Soc. Food Cult., 35(1):65-78   DOI
52 Choe ES, Lee YE. 2009. Quality evaluation of foodservice within child care centers in Chungbuk province. J. Korean Soc. Food Cult., 24(3):267-278
53 Choi J, Lee SH, 2021. An Exploratory Study on Research Trend of Franchise in Korea Using Text Mining. J. Franchising., 7(2):1-30
54 Choi SK, Lee YJ, Lee JH. 2004. A study on the satisfaction of the buffet menu quality of the hotel customers. J. Korean Soc. Food Cult., 19(5):573-586
55 Chun BG, Roh YM. 2005. The influence of physical environment perception on restaurant patrons' attitude formation: The mediating role of emotional responses. J. Korean Soc. Food Cult., 20(4):438-445
56 Dagvadorj A, An J, Kim HS. 2021. A Study on Research Trend of Foodservice in Korean Schools Using Semantic Network Analysis. Culin. Sci. Hosp. Res., 27(3):112-119   DOI
57 Ha DH. 2011. Job Burnout of Restaurant Employees in Daegu City-With a Focus on 'Family-Work Conflict', 'WorkFamily Conflict', Job Satisfaction, and Individual Job Performance. J. Korean Soc. Food Cult., 26(3):261-270   DOI
58 Ha GH. 2021. Analysis of Research Trends in Children's Literature Using LDA: Focusing on KCI registered papers. J. CheongRam Korean Lang. Educ., 83:7-38
59 Shafique M. 2013. Thinking inside the box? Intellectual structure of the knowledge base of innovation research (1988-2008). Strateg. Manag. J., 34(1):62-93   DOI
60 Rha JS, Noh YH. 2015. Bibliometric network analysis on the recent foodservice management research. J. Foodserv. Manag. Soc. Korea., 18(1):117-136
61 Yang IS, Han KS. 1999. An analysis of customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. J. Korean Soc. Food Cult., 14(5):487-495
62 Yang IS, Kim EJ, Shin SY, Cha SM. 2011. Global Korean food marketing communication of government agencies and restaurant companies. J. Korean Soc. Food Cult., 26(6):698-708   DOI
63 Yang IS, Lee BS, Lee SJ, Lee HY, Jung HY. 2006. Using status of Korean agricultural products in school food service and dieticians' perception. J. Korean Soc. Food Cult., 21(2):142-153.
64 Soe SH, Ryu KM. 2009. Chinese customers's perception of Korean foods and satisfaction and revisit intention to Korean cuisine restaurants -a focus on visiting experience and frequency of visits-. J. Korean Soc. Food Cult., 24(2):126-136
65 Sin EK, Lee YK. 2003. Effects of personal and job characteristics on organizational commitment and job satisfaction of Daegu. Gyeongbuk area dietitians by foodservice employment type. J. Korean Soc. Food Cult., 18(2):75-88
66 Yang IS, Shin SY, Lee HY, Lee SJ, Chae IS. 2000. Constructing strategic management plan for university foodservice using conjoint analysis and multidimensional scaling. J. Korean Soc. Food Cult., 15(1):51-58
67 Han KS, Shin SH. 2022. Flow of knowledge in customer behavior research related to hotel and restaurant management: Is it progressing academically from a contemporary perspective? J. Tour. Sci., 46(3):77-110
68 Korea Agro-Fisheries & Food Trade Corporation. 2020b. 2020 Processed Food Segmentation Market Status Aging Food, Available from: https://www.atfis.or.kr/home/pdf/view.do?path=/board/202112/20211221045015373.pdf [accessed 2022.06.12.]
69 Korea Agro-Fisheries & Food Trade Corporation. 2021. Processed Food Segmentation Market Home Meal Replacement, Available from: https://www.atfis.or.kr/home/board/FB0027.do?act=read&bpoId=4136 [accessed 2022.06.10.]
70 Han KS, Seo KM, Park HN, Hong SY. 2004. Issues of Korean restaurant industry by content analysis of food yearly statistics. J. Korean Soc. Food Cult., 19(3):313-325
71 Jang MS, Kang YM, Lee JM. 2008. Satisfaction for military foodservice system of korean soldiers in iraq. J. Korean Soc. Food Cult., 23(1):8-25
72 Korea Law Information Center 2022. Senior-Friendly Industry Promotion ACT, Available from: https://www.law.go.kr/LSW/lsInfoP.do?lsiSeq=205612#0000 [accessed 2022.06. 10]
73 Yang IS, Yu IG, Lee WJ, Cha JA. 1993b. Developing standardized indices of staffing needs for elementary school foodservices in urban areas. J. Korean Soc. Food Cult., 8(1):55-62
74 Yoo YJ, Choi YS, Cheon HS. 2009. Korean restaurant service expectations and customer satisfaction with Korean food among Chinese tourists. J. Korean Soc. Food Cult., 24(6):581-587
75 Korea Agro-Fisheries & Food Trade Corporation. 2020a. Global Food Distribution Online Platform Information 2020. Available from: https://www.at.or.kr/article/apko362000/view.action?articleId=40042[accessed 2022.06.12.]
76 Korea Society of Food & Cookery Science. 2022. publication regulations, Available from: http://www.kfcs.org/html/sub08.asp [accessed 2022.06.13.]
77 Korean Society of Food Culture. 2022b. publication regulations, Available from: https://food-culture.or.kr/html/sub2_02.html [accessed 2022.06.13.]
78 Chung RN, Yang IS, Lee HY. 2007. What's the consideration attribute on purchasing the HMR?. J. Korean Soc. Food Cult., 22(3):315-322
79 Han JK, Kim HS. 2009. Comparative study of the job satisfaction, job performance and job importance level of school nutrition teachers and school dietitians. J. Korean Soc. Food Cult., 24(5):525-532
80 Jung SY. 2013. Bibliometric analysis on the research trends in foodservice studies. J. Foodserv. Manag. Soc. Korea, 16(4):27-46
81 Kim SA. 2004. Research Trends on School Lunch. Bull. Food Technol., 17(4):48-62
82 Lee SB, Yoo YJ, Ha DH. 2008. The Effects of Brand Personality on Brand Awareness/Association, Brand Emotion-Relationship, Brand Image and Brand Loyalty in Family Restaurant of Ulsan and Daegu. J. Korean Soc. Food Cult., 23(2): 172-183
83 Kim SM, Kim YJ. 2020. Research trend analysis on living lab using text mining. J. Digit. Converg., 18(8):37-48   DOI
84 Kim TH, Lee EJ, Choi JY. 2007. The Globalization of Korean Cuisine through the Brand chefs-Focused on the Examples of Success in Japan. J. Korean Soc. Food Cult., 22(6):682-689
85 Lee JH, Lee KH. 2018. A Comparative Study on the Research Trends of Food Service and the Social Perspective of Food Service through Social Network Analysis. J. Foodserv. Manage., 21(5):269-297
86 Kyrola A. 10-702 Project Report: Parallel LDA, Truth or Dare?. Available from: http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.188.1436&rep=rep1&type=pdf [accessed 2022.05.14.]
87 Nutrition Research and practice. 2022. Nutrition research and practice guideline for authors, Available from: http://www.nrpesubmit.org/ [accessed 2022.06.13.]
88 The East Asian Society of Dietary Life. 2022a. publication regulations, Available from: http://easdl.or.kr/32 [accessed 2022.06.13.]
89 The East Asian Society of Dietary Life. 2022b. publication regulations, Available from: http://easdl.org/ [accessed 2022.06.13.]
90 Korean Society of Food Culture. 2022c. society articles of association, Available from: https://food-culture.or.kr/html/sub1_03.html [accessed 2022.06.13.]
91 Yoon HR. 2005. The study of dinning-out behavior and preference on Korean foods by age groups. J. Korean Soc. Food Cult., 20(5):608-614
92 Jung HS, Yoon HH. 2008. A Canonical Correlation between Employee's Business Ethics Awareness and the Business Ethics Practice in Foodservice Industry. J. Korean Soc. Food Cult., 23(2):163-171
93 Jin YH, Kim YY, An SH. 2016. The effects of the face sensitivity on conspicuous consumption and purchase intention-Focused on luxury restaurants. J. Korean Soc. Food Cult., 31(2):170-177   DOI
94 Jung EB, Cho HJ, 2020. A Keyword Network Analysis of Tourism Literature from 2008 to 2019. J. Tour. Manag. Res., 24(5):647-671
95 Jung HS, Yoon HH. 2007. A study on the recognition on ethics management of employees in the foodservice industry. J. Korean Soc. Food Cult., 22(1):58-69