외식산업의 조리시스템 운영방향에 관한 연구 = A Study on the Food Production System for Foodservice Facilities

다국어 초록 (Multilingual Abstract)

Today, there are those who say that a knowledge of food production is not needed because so much food is purchased in an almost ready-to-serve state. This is not true. In the first place, most operations still prepare all or almost all of their food from scratch. And, even though a large part of the food is purchased ready-to-serve, a knowledge of food production is still needed to evaluate quality, to do an adequate job of purchasing, handling and serving and to control costs in merchandising the products.
Thus, this study attempts to present a knowledge of food production. A knowledge of basic food production will require a set of food production system. This study is presenting the alternatives on the basis of the food production system. Unless appropriate knowledge is used for preparing, combining, processing, holding, and serving food products, inferior products would result. But, this study has some limitations in this respect. Because of being lack of professional knowledge required among managers and studies, the next study having to present something significant about a knowledge of food production is needed.