• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.100-100
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• 2003

외식산업은 노동집약적 산업인 동시에 인적서비스 그 자체가 하나의 상품으로서 중요시되므로 전문적 지식과 기술을 가지고 있는 유능한 인적자원의 확보와 유지가 중요시된다. 그러나 외식산업의 인적자원의 중요도에 비해 양질의 인력수급이 이루어지고 있지 않다. 이러한 인력부족 및 이직문제는 많은 비용의 지출, 근로자의 사기 저하 등 부정적인 측면을 가지고 있으며, 무엇보다 중요한 것은 이직에 따른 서비스질의 손상의 문제이다. (중략)

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.787-793
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• 2022

After COVID-19, with the emergence of social distancing, non-face-to-face services, and home economics, visiting dining out is rapidly being replaced by non-face-to-face dining out. The purpose of this study is to find ways to create a safe dining culture centered on living quarantine in line with the changing trend of the restaurant industry after the outbreak of COVID-19, establish the direction of food culture improvement projects, and enhance the effectiveness of the project. This study used TEXTOM to collect and refine search frequency, perform TF-IDF analysis, and Ucinet6 programs to implement visualization using NetDraw from January 1, 2018 to October 31, 2019 and December 31, 2021, and identified the network between nodes of key keywords. Finally, clustering between them was performed through Concor analysis. As a result of the study, if you check the frequency of searches before and after COVID-19, it can be seen that the COVID-19 pandemic greatly affects the changes in the restaurant industry.

• The Journal of the Korea Contents Association
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• v.13 no.6
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• pp.481-495
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• 2013

The purpose of this study is to figure out the effects of business startup attributes on customer orientation and business startup performance in the foodservice industry. To achieve this, a survey was carried on 300 entrepreneurs, who are running 5 or more years of restaurants in Seoul, through February 1 to February 28, 2013. The SPSS v. 17.0 statistical package program was used for data analysis. The results were as follows; First, the effect of business startup attributes on the understanding of customers' desires in the foodservice industry showed that business startup funds, business startup location, business startup facilities and business startup products had a significant positive effect on the understanding of customers' desires. Second, the effect of business startup attributes on customer relationship in the foodservice industry showed that business startup funds, business startup facilities and business startup products had a significant positive effect on the customer relationship. Third, the effect of customer orientation on business startup performance in the foodservice industry showed that the understanding of customers' desires and customer relationship had a significant positive effect on the business startup performance. These results suggest that business startup funds, business startup location, business startup facilities and business startup products in the foodservice industry are important, and the customer-oriented understanding of customers' desires and close adherence to customers lead to ultimate performance, supporting a stable management in the long term.

• Monthly Duck's Village
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• s.208
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• pp.12-17
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• 2020

지구를 지키는 미국 슈퍼 히어로 영화 '어벤져스'가 있다면 대한민국 오리산업을 지키기 위해 '오벤져스'가 뭉쳤다. 지난 9월 14일 서울 서초동에 위치한 제2축산회관에서 한국오리협회와 오리자조금관리위원회 주최로 '착한소비증진 공동마케팅 상호협약식'이 열렸다. 오리고기 중량단위 판매정착 캠페인과 병행한 이번 행사는 오리고기 외식산업 판매확대와 외식업 프랜차이즈와의 동반성장을 견인하는 계기가 될 것으로 기대를 모으고 있다. 오리산업을 위해 뭉친 김만섭 오리협회장과 최문길 미트더석셰스 대표, 이재훈 셰프를 비롯해 소비자대표로 참석한 김연화 소비자공익네트워크 회장까지 한 자리에 모인 것. 이날 행사를 중심으로 오리중량단위 판매 등 오리고기 소비확대를 위한 미래 방향을 가늠해 본다.

• Food Industry And Nutrition
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• v.13 no.1
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• pp.11-16
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• 2008

• Culinary science and hospitality research
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• v.3
• /
• pp.147-164
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• 1997

• Culinary science and hospitality research
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• v.3
• /
• pp.343-365
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• 1997

• Journal of Nutrition and Health
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• v.19 no.2
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• pp.120-128
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• 1986

• Proceedings of the Korean Professional Engineer Association Conference
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• 1996.02a
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• pp.80-81
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• 1996

• KOREAN POULTRY JOURNAL
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• v.13 no.3 s.137
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• pp.99-100
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• 1981