Food Styling의 認知와 導入이 外食Service 經營에 미치는 影響

• 영문명: The Effect of Foodstyling' Knowledge and Introduction on Foodservice Business
• 발행기관: 청운대학교 관광산업연구소
• 저자명: 朴惠涓(Park, Hye-Yeon) 金宣希(Kim, Sun-Hee)
• 간행물 정보: 『관광산업연구』관광산업연구 제1권 제1호, 15~27쪽, 전체 13쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2007.12.30

영문 초록

This study is designed to determine what a consumer who eats out wants and needs in change and development phase of a developing food culture. It is intended to realize how food styling makes a consumer satisfied and then suggest the ways to develop the food styling. In order to embody the purpose of this study, I have made a questionnaire for a group of consumers about the motives of eating out, the primary factor of food styling and preferences of food styling It consists of four parts. The first part questions the motives of dining-out. The second investigates the importantance of food styling and the primary factor of the food styling. The third inquires about the relevance of food styling in choosing a restaurant. The fourth is to make sure a research material is proper through a question of demography. In this time of many different consumers and varieties of food service, a study based on research data that analyzes food styling's factors and preference is helpful when the food service industry implements food styling. It will enable the study to is effective when the food service industry starts the food styling. As the food service industry utilizes food styling requested by the consumer, they will provide a value added service.

목차

Ⅰ. 서 론

Ⅱ. 이론적 배경

Ⅲ. 조사 설계 및 분석방법

Ⅳ. 실증분석

Ⅴ. 결 론

키워드

푸드스타일링 푸드서비스 경영 만족 Foodstyling Foodservice management satisfaction