한국궁중음식의 프랜차이징 메뉴개발을 위한 타당성 분석 = The feasibility analysis for franchising menu development of Korean royal cuisine

다국어 초록 (Multilingual Abstract)

The purpose of this study was to select the franchising menu on the royal cuisine of Korean dynasty. The data was collected from the mangers and chefs who had been working over ten-years on five star hotels, royal cuisine restaurant and Korean family restaurant by judgement sampling. Questionnaire was composed of Dr, Khan`s "The evaluation of franchising menu item" and menu. the menu items were selected from the royal cuisine of Cho-sun dynasty by hwang hye-sung who is a intangible cultural assets 38th. The selected menus were analyed by Dr. Khan`s "The evaluation of franchising menu item" that was composed of 12 lists: simplicity, replication capability, ready availability, quality availability of ingredients, color, texture, consistency, flavor, preparation method, serving temperature, presentation, nutritional quality, packaging and delivery. As a result of the study, rice category was recorded the highest score by 4.27 tangpyungchae, bossam kimchi, gujulpan, pumpkin gruel were recorded high score.