外食産業의 最適立地要因에 관한 硏究 = (A) Study on the Optimizing Location Factor in Food Service Industry

다국어 초록 (Multilingual Abstract)

The food service is a industry that satisfy the most basic want of human, and with economic development, it is a great of industry increasing national economy.
This paper aims at investigating the optimizing location factor and the priority in user's preference on food service industry in Korea.
This thesis reveals to review exiting literature on location theory which is based investment of food service industry, importance of the ranking order in user's preference and standard location selection among each factor and presentation of the optimizing location factors in food service industry. This thesis is limited to food service industry in metropolitan and the subject of research is limited to restaurant fast food.
This thesis is composed of 5 chapters. The first chapter is an introduction, the second chapter described the result of theoretical review about the selection of location in food service industry, the third chapter described th location factor in existing food service industry, the fourth chapter analyzed case study on the optimizing location factor of food service industry demonstratively, and the conclusion of this thesis is in the fifth chapter.
From the factor, cluster, anova, and discriminant analysis, major findings are as follows;
Frist, the most important selection criteria of food service is employee's service, food service time, traffic convenience. Especially it is thought that employee's service became a more important selection criteria than atmosphere or interior design owing to the result in equalization or standardization in former factors. In other words, the food service industry itself was high ranked as if the taste, price and atmosphere are now a basic element.
Second, the very effective variables in optimizing factor of food service industry are subway accessibility, visibility, etc. and then this, walking availability, parking convenience, volume of pedestrian, amusement & entertainment facility etc., make a lot of effect on it.

목차 (Table of Contents)

• 목차 = ⅰ
• Ⅰ. 序論 = 1
• 1. 硏究의 目的 = 1
• 2. 硏究의 方法 및 範圍 = 3
• Ⅱ. 外食産業 立地選定에 대한 理論的 考察 = 5
• 1. 外食産業의 意義와 特性 = 5
• 가. 外食産業의 意義 = 5
• 나. 外食産業의 特性 = 8
• 2. 立地에 관한 基本理論 = 13
• 가. 立地의 意義와 重要性 = 13
• 나. 立地理論의 旣存硏究 = 14
• Ⅲ. 外食産業의 立地要因 = 22
• 1. 外食産業의 立地分析 = 22
• 가. 商圈分析 및 立地選定 = 22
• 나. 事前分析 = 28
• 다. 店鋪現場調査 = 30
• 2. 外食産業 立地의 特性 = 31
• 가. 外食産業 立地의 類型別 特性 = 31
• 나. 外食産業 立地의 形態別 特性 = 33
• 다. 外食産業 立地의 業態別 特性 = 35
• 3. 外食産業의 立地要因 = 38
• 가. 産業別 立地要因 檢討 = 38
• 나. 外食産業의 巨視的 立地要因 = 45
• 다. 外食産業의 微視的 立地要因 = 47
• Ⅳ. 外食産業 立地에 관한 實證分析 = 51
• 1. 調査設計 = 51
• 가. 調査의 目的 = 51
• 나. 調査方法 및 對象 = 51
• 다. 設問紙 構成과 內容 = 52
• 2. 資料蒐集 및 分析方法 = 52
• 3. 資料分析 = 54
• 가. 應答老의 人口統計的 分布 = 54
• 나. 資料의 頻度分析 = 55
• 다. 資料의 要因分析 = 59
• 라. 資料의 群集分析 = 66
• 마. 資料의 分散分析 = 70
• Ⅴ. 結論 = 73
• 1. 硏究結果의 要約 = 73
• 2. 硏究의 限界 및 未來의 硏究方向 = 74
• 參考文獻 = 75
• SUMMARY = 78
• 附錄 1 = 80
• 附錄 2 = 83