역대 대통령의 외식산업의 정책평가

김은희(Eun Hee Kim),이웅규(Woong Kyu Lee) 한국관광연구학회 2013 관광연구저널 Vol.27 No.4

Social changes leads the change in foodservice industry aspects, on the contrary, the change of foodservice industry deeply effects on social transition. From this point of view the direction of foodservice industry-related policy, which is to be prescribed according to the problem in reality, should decorated for the new and desirable direction. As the international competition becomes more intense, Korea is now facing the time to spur the whole national competition. Hence, the administrative way of Korean governmental and presidential management has come to the point to change drastically. To accomplish, with effect, not only national competitive edge, but the national vision like “improving the quality of life”, “making the foundation for the reunited Korea”, the most important thing is to establish the right direction of foodservice industry, which will be the 21C`s leading industry, to improve the national planning and controlling ability and to be equiped with a pan-governmental propelling structure. For this, the direction of foodservice industry-related policy should be planned like following and implemented. First, foodservice industry-related policy system to cope with globalization should be established. Second, foodservice industry-related policy to meet the change of tourism should be developed. Third, setting up the direction of the foodservice industry-related policy toward the reunification of continuous and new foodservice industry-related policy should be constructed. Fourth, the foodservice industry-related development policy co-operational among government corporations, and the people should be in management and operation.

외식산업진흥을 위한 관련 법률 제정의타당성에 대한 입법학적 연구: 양승조의원 및 신성범의원 입법안을 중심으로

송기민,김영갑,문승일,최호영 한국외식경영학회 2010 외식경영연구 Vol.13 No.3

According to the increasing the scale and the importance of the foodservice industry, there is a need of the systematic policy for the foodservice Industry like “the Globalization of Korean Food and Traditional Liquors”. The promotion of foodservice industry affects the growth of economy and employment, in addition to the realization of leisure and the well-being society. Although there are many Acts about foodservice industry, for example FOOD INDUSTRY PROMOTION ACT, FOOD SANITATION ACT etc. but there is no direct law in promotion of foodservice industry, Lately, members of National Assembly introduced the bills relating to the promotion of the foodservice industry. In this study, total review was conducted for Acts and journals related to promotion of foodservice industry. So the findings of the study propose the direction for making the Act of Foodservice Industry Promotion in Korea.

통합연구방법을 이용한 지속가능한 급식에 대한 영양사인식 및 실천의도 조사: 산업체 위탁 급식소를 중심으로

김소영 ( So Young Kim ),윤지현 ( Ji Hyun Yoon ) 대한영양사협회 2015 대한영양사협회 학술지 Vol.21 No.2

Considering the importance of institutional foodservice in modern dietary life and its influence on the environment, sustainable development in institutional foodservice industry carries great significance. The current study was conducted to investigate dietitians’ perceptions of sustainable business-and-industry foodservice and their intentions to perform sustainable practices by applying a mixed methodology. For the quantitative study, an online survey was conducted on 362 dietitians who had worked at a contact foodservice company for more than 1 year. The survey was performed from December 15th, 2011 to January 30th, 2012, and 202 responses were used for the analysis. For the qualitative a study, a focus group interview was conducted during May, 2012 with representative employees of the company. According to the results, dietitians seemed to be unfamiliar with the terms “sustainability” or “sustainable development,” whereas they understood related contents and practices. Dietitians’ awareness and perceived need in terms of sustainable business-and-industry foodservice were not significantly different across general characteristics. Dietitians seemed to be highly aware of the impacts of business-and-industry foodservice on economy, whereas they appeared to lack understanding of its impacts on society and environment. Cost increase and levy on work in daily operations were considered as main obstacles hampering dietitians’ intentions to perform sustainable practices. A total of 88.1% of responding dietitians expected that the meal price at a sustainable business-and-industry foodservice should be higher than the supposed standard price of 4,000 won, with an average reaching 5,270 won. Findings from this study could be used as baseline information for vitalizing sustainable business-and-industry foodservice in Korea.

외식산업 지배적 브랜드에 관한 탐색적 연구

박성수,변광인 한국호텔관광학회 2008 호텔관광연구 Vol.10 No.3

A dominant brand is an important subject of particular interest in field of marketing of business management. In order to examine the position of dominant brand in foodservice industry, this study focused on comparing the results of secondary data extracted from information on domestic foodservice industry with those of survey on young population, i.e. undergraduates in their 20's. Based on the results of comparison, this study sought to allow for the rank of relatively well-recognized or preferred brands in foodservice industry business, recognized presence of dominant brands and preceding variables, so that it could provide cross-section data from analysis on dominant brands in foodservice industry. To meet the goals, this study dealt preliminary with 4 major foodservice brands standing for each category of foodservice industry. The results of this study can be outlined as follows: First, as demonstrated by the findings on secondary data, it was found that higher brand awareness was not always an index of higher brand preference, and the higher sales profit and higher number of shops were not necessarily associated with higher brand awareness and higher brand preference. Second, it was found that there were preceding variables for dominant brands in foodservice industry. Third, it was found that our students had high awareness about the presence of dominant brands in foodservice industry. Therefore, it is expected that this study will be empirical basic data for positioning of current restaurant brands in more competitive restaurant business than ever as well as their evolution into dominant brands in parallel with private brand management for future marketing strategy in each category of foodservice industry, and will be useful for taking competitive advantages.

위탁 경영사업체 및 대학교 급식소의 수행평가

한경수 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.3

The purpose of this study examined important factor of performance on Contract Foodservice management. Three contract Foodservice companies were selected which were located in Seoul & kuonggi province. 300 units were chose. The questionnaire was composed of seven part. There were the operation of food management, the operation of menu, the operation of equipment and facilities management, the operation of solid waste and safety management, the operation of waiting time management. As a result of the survey B&I foodservice was listed higher than University foodservice as food hygiene, FIFO and food shelf life. University foodservice employees worked 4 hour longer than B&I foodservice equipment and facilities scale was bigger than Unive rsity foodservice equipment and facilities. The rate of solid waste on B&I foodservice was 11.468% and the rate of University foodservice was 16.23%, the waiting time of University foodservice was about 8mins longer than B&I foodservice.

외식기업의 문화마케팅이 기업이미지와 구매의도에 미치는 영향

진양호(Yang Ho Jin),한인경(In Kyung Han) 한국조리학회 2012 한국조리학회지 Vol.18 No.3

The purpose of this study is to find the effect of cultural marketing on a corporate image and purchase intention in the foodservice industry. For this, a survey was carried out through a convenience sample of 300 people in their 20s and 60s, who have experience of using family restaurants located in Seoul area, from June 1 to August 30, 2011. The result of this study is summarized as follows. First, the effect of cultural marketing on a corporate image in the foodservice industry showed that cultural promotion and corporation have a statistically significant positive effect on a corporate image(p<.05). Second, the effect of a corporate image on purchase intention showed that a corporate image has a statistically significant positive effect on purchase intention(p<.001). Third, the mediating effect of a corporate image in the relationship between cultural marketing and purchase intention in the foodservice industry showed that a corporate image mediated partially in the relationship between cultural support, cultural direction, cultural corporation, cultural sales promotion, and purchase intention. From above-mentioned findings, the cultural promotion and corporation factors of cultural marketing in the foodservice industry had a positive effect on a corporate image. And the cultural promotion, direction and corporation factors had a positive effect on purchase intention in the foodservice industry. It suggests that cultural marketing could not only boost a positive corporate image but affect purchase intention, contributing to higher sales in the foodservice industry.

외식산업에서 프랜차이징을 통한 선발자 우위에 관한 연구

정대용(Dae-Yong Chung),엄태영(Tae-Yeung Eom) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.1

It is widely accepted that there are first mover advantages in various existing industries. However, few studies have been conducted to evaluate the first mover advantages shown in the foodservice industry, whether first movers practically have first mover advantages, and what effects these advantages have on foodservice enterprises. Specifically this study was designed to identify the relationship between first mover advantages and business performance in the foodservice industry. To accomplish this, questionnaires were sent to and collected from selected first movers consisting of 70 foodservice franchised enterprises. SPSS 15.0 was then employed to conduct factor analysis, reliability analysis, correlation analysis, and regression analysis. The analyses revealed that the franchised foodservice enterprises could provide several strategies that enabled them to grow quickly and to establish more shops in their market. In addition, having a greater number of shops resulted in greater advantages when compared to their competitors. Moreover, the advantages of first movers had a significant effect on their business performance. Taken together, these findings imply that if foodservice enterprises franchise their business as early as possible, they can more easily preoccupy their market and enjoy more first mover advantages. This study is meaningful and differentiated from existing studies in that it investigated first mover advantages of the foodservice enterprises in the appropriate industry.

한국외식산업 분류에 대한 고찰 및 제언

정유경(Chong Yu Kyeong),김영국(Kim Young Gook) 한국외식경영학회 2006 외식경영연구 Vol.9 No.3

Statistical data on foodservice industry play a vital role in the development and diagnosis of the industry. Although the role of statistics in foodservice industry is generally assumed, there has been a limited amount of research on the classification of foodservice industry in Korea. The research reported in this article investigates the issue related to foodservice, and suggests the tentative framework on the classification of foodservice industry to better predict the trend in foodservice. The findings of the study propose a theoretical model of foodservice classification system. Lack of quantitative data limits the scope of this tentative model proposed in this paper. However, the model provides a first step in developing a model of foodservice classification to think about the issues raised.

학교급식 및 외식업체에서의 신선편이 농산물 사용실태 및 요구도 평가

손시혜(Shih-Hui Sun),김주희(Ju-Hee Kim),김수진(Su-Jin Kim),박혜영(Hye-Young Park),김기창(Gi-Chang Kim),김행란(Haeng-Ran Kim),윤기선(Ki-Sun Yoon) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.6

본 연구는 전 지역의 학교급식 영양사와 외식업체 종사자를 대상으로 학교급식 및 외식업체에서의 전처리 농산물 식재료의 사용실태와 농산물 이용의 효율을 높이기 위한 요구도에 관하여 설문조사를 실시하였다. 조사대상자의 업종형태에서는 학교급식이 181명(29.8%)이었고, 외식산업은 64명(26.1%)이었다. 학교급식의 운영형태는 148개교(81.8%)가 직영급식으로, 33개교(18.2%)가 위탁급식으로 운영되었으며, 외식업체는 프랜차이즈 레스토랑(45.3%)이 가장 많았다. 식재료 공급업체 선정 시 중요하게 고려하는 요소로는 학교급식 및 외식업체 모두에서 식재료의 품질이 가장 중요한 것으로 나타났고, 2순위로 중요하게 고려하는 요소로는 학교급식의 경우 공급업체의 위생시설(HACCP인증 여부)이 외식산업의 경우 식재료의 가격으로 조사되었다. 학교급식 및 외식업체에서의 전처리 농산물 식재료 구매 시 어려운 점으로는 식재료의 품질 및 신선도 저하가, 검수 시 어려운 점으로는 식재료의 품질여부를 육안으로 구분하기 어려움이 전처리 농산물 식재료 사용에 있어서는 식재료의 품질에 가장 큰 비중을 두었다. 또한 전처리 농산물 식재료 조리시 가장 큰 문제점은 학교급식에서는 재세척의 필요성이, 외식업체에서는 일정하지 않은 크기인 것으로 나타났다. 학교급식에서 운영형태에 따른 계약기간으로 직영에서는 1개월이 39.2%로 가장 많은 반면 위탁에서는 1년 이상이 81.8%로 가장 많아 운영형태에 따른 계약기간에서 유의적 차이를 보였다(p<0.05). 전처리 농산물 식재료의 사용 확대 가능성에 대해 급식 및 외식에서 각각 44.4%와 58.1%가 앞으로 계속 사용이 증가할 것이며 전처리 농산물 식재료의 크기 규격화도 과반수 이상이 필요하다고 답하였다. 전처리 농산물 식재료의 위생 상태에 대한 불신으로 학교급식의 96.0%, 외식산업의 78.3%가 개봉 후 다시 세척을 하고 있었으며 위생 상태에 대한 불신이 전처리 농산물 식재료의 가장 중요한 문제점으로 지적되었다. 주로 이용하고 있는 전처리 농산물 식재료의 형태에서는 학교급식과 외식산업 모두 일반농산물을 많이 사용하고 있었고, 전처리 농산물 식재료를 사용하는 주된 용도로는 학교급식과 외식업체 모두 볶음과 무침으로 나타났다. 전처리 식재료의 유통기간 연장을 위해 저온 유통과 포장방법에 대한 연구가 요구되어졌으며 또한 향후 식재료의 이용효율을 높이기 위해 학교급식 및 외식업체 모두 포장 개봉 후 갈변 예방법이 필요하다고 하였다. 한편 전처리 농산물 식재료의 처리단계 요구도 조사결과에 따르면 학교급식의 경우 엽채류는 흙먼지제거 단계(36.4%)까지, 외식산업의 경우 다듬기 단계(36.8%)까지 원하였고, 나물류는 학교급식의 경우 40.4%가 데치기 단계까지 원한 반면, 외식업체의 경우 33.3%가 다듬기 단계까지를 원해 업종 간 유의적 차이를 보였다(p<0.05). 이상의 결과를 볼 때 학교급식과 외식업체에서는 전처리 농산물 식재료 사용에 대한 요구도는 크지만 공급업체에 대한 불신, 식재료 안전성에 대한 불안감이 사용률을 저하시키고 있었다. 따라서 이러한 문제점들을 개선시키기 위한 대책으로 정부는 대다수의 식재료 공급업체가 중소기업으로 자체적으로 고품질의 안전한 식재료를 생산할 수 있는 인프라가 매우 부족한 점을 감안하여 안전한 식재료를 생산하기 위한 시설 및 공정별 HACCP 모델 개발 등과 같은 연구지원을 강화하여야 할 것이다. 또한 표준화된 식재료가 생산될 수 있도록 전처리 농산물 식재료의 표준규격 및 기준을 제정하고 안전한 식재료 생산을 위한 공정개선 및 소독제의 효과, 유통기한연장, 품질보존 등 다양한 연구가 앞으로 지속적으로 이루어져야 할 것으로 사료되어진다. The purpose of this study was to investigate the demand and use of fresh-cut produce in school foodservice and restaurant industries. The subjects of this survey study were 200 school nutritionists and 70 cooks or managers in the restaurant industry nationwide. The data were collected by means of self-administered or e-mail questionnaires. Data analysis was completed using the SPSS window (ver. 12.0) program including frequency, χ²-test and t-test. Survey questions assessed the general characteristic of respondents, and the supply, use, and demand of fresh-cut produce in school foodservice and restaurant industries. Over 74% of the subjects have used fresh-cut produce. Most of the school foodservice (84.0%) kept fresh-cut produce for one day, while restaurant industry (28.3%) kept them up to three days. The nutritionists of school foodservice and managers of restaurant industry considered origin and date of production as the most important factor, respectively, when fresh-cut produce were being used. Fresh-cut root vegetable, such as potato and carrot was used mostly. The main reason not to use the fresh cut produce was due to the distrust of the fresh-cut produce safety in school foodservice and cost in restaurant industry. The main problem in fresh-cut produce use was the need of rewashing (29.9%) in school foodservice and irregular size (39.0%) in restaurant industry. These results indicate that the quality standard and size specification must be prepared with production guideline of safe fresh-cut produce.

외식산업의 감성마케팅이 관계지향성과 고객 애호도에 미치는 영향

임현철(Hyun Cheol Lim) 한국관광연구학회 2011 관광연구저널 Vol.25 No.5

This study was carried out to determine the effect of emotional marketing on relationship orientation and customer loyalty in the foodservice industry. The result is summarized as follows. First, the effect of emotional marketing on relationship orientation in the foodservice industry showed that visual, auditory, olfactory and gustatory factors have a statistically significant positive effect on the relationship orientation(p<.01). Second, the effect of emotional marketing on customer loyalty in the foodservice industry showed that visual, auditory, olfactory and gustatory factors have a statistically significant positive effect on the customer loyalty(p<.05). Third, the effect of relationship orientation on customer loyalty showed that the relationship orientation has a statistically significant positive effect on the customer loyalty(p<.001). As for above-mentioned findings, the emotional marketing in the foodservice industry had a significant positive effect on the improvement in a positive relationship orientation with customers and the customer loyalty. That suggests that the high-quality service linkage, mutually coupled by visual, auditory, olfactory and gustatory factors depending on employees` human and material services, facilities, and environment in hotel restaodants or family restaodants, can improve the loyalty to maintain an effective customer relationship. Consequently, it is to awaken again the significance of marketing in the foodservice industry.