외식산업의 발전과 역사

• 영문명: Development and History in Food Service Industry
• 발행기관: 한국관광학회
• 저자명: 鄭由景
• 간행물 정보: 『관광학연구』제35권 제10호, 403~418쪽, 전체 16쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2011.12.31

영문 초록

In the prehistory of foodservice industry after Korean-War, diet-life of people lied in poor surroundings. After Korea gained independence, as the economy developed, the people's diet improved as well. The foodservice industry had also improved until now. This conceptual paper will discuss how the foodservice industry has historically changed and developed over the last five decades. The author divided the last 50years into six different stages; embryonic, introduction, high-growth, stagnation, low-growth, and transition. Until the year of 1974, the foodservice industry was in its embryonic stage. Between 1975 and 1985, it was in the introduction stage. Thirdly, from 1986 to 1995, it met high-growth period and after that it suffered hardship until 1999. It was a so-called stagnation stage. The foodservice industry faced low-growth but steady period up until 2008 and it has reached a transition period now.

목차

Ⅰ. 외식산업의 용어와 시대구분의 개요

Ⅱ. 외식산업의 과거와 현재

Ⅲ. 외식산업의 미래를 위한 대응

참고문헌

키워드

외식산업의 발전 외식산업의 역사 Development in food service industry History in food service industry