한식레스토랑의 메뉴구성에 관한 연구
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 남유선 | - |
dc.contributor.author | 심기현 | - |
dc.contributor.author | 이종호 | - |
dc.date.available | 2021-02-22T05:23:46Z | - |
dc.date.issued | 2020-06 | - |
dc.identifier.issn | 2466-0752 | - |
dc.identifier.issn | 2466-1023 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/1380 | - |
dc.description.abstract | Despite being nutritionally superior, Korean food has many obstacles to globalization. Especially, Korean food is difficult to make scientific recipes, and there is a problem with the shape of the menu and the method of distribution. Therefore, in order to improve the problem of globalization of Korean food, the research was conducted by interview method on 80 businesses that agreed to participate in the research, explaining the research in advance to the owners and employees. To achieve the purpose of the study, the data collected were cross-tested for each question to examine the differences between Frequency analysis (frequency analysis) and the characteristics (type, scale, sales, service method) related to the operation of the Korean restaurant using the SPSS Statistical Program (version 18.0). Frequency analysis was conducted on the menu of Korean restaurants surveyed. As a result of the analysis, it is very meaningful to investigate the right to decide when organizing Korean restaurant menus, the reason for change, the survey of Korean restaurant menus, and the composition of table setting menus by type of food. In order for Korean food to develop in the future, it is time for many changes in table setting and menu composition. Based on this research, I hope that it will help the globalization of Korean food through the development and change of Korean food menu. | - |
dc.format.extent | 13 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | (사)한국조리학회 | - |
dc.title | 한식레스토랑의 메뉴구성에 관한 연구 | - |
dc.title.alternative | A Study on the Menu Composition of Korean Restaurants | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.20878/cshr.2020.26.6.012 | - |
dc.identifier.bibliographicCitation | Culinary Science & Hospitality Research, v.26, no.6, pp 127 - 139 | - |
dc.citation.title | Culinary Science & Hospitality Research | - |
dc.citation.volume | 26 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 127 | - |
dc.citation.endPage | 139 | - |
dc.identifier.kciid | ART002598262 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Korean restaurant | - |
dc.subject.keywordAuthor | Menu | - |
dc.subject.keywordAuthor | Operational status | - |
dc.subject.keywordAuthor | Korean food | - |
dc.subject.keywordAuthor | Menu composition. | - |
dc.identifier.url | https://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE09361625 | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127
Copyright©Sookmyung Women's University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.