서울시 지역별 쇠퇴수준에 따른 음식점업 생존률 및 생존요인 실증 분석

• 영문명: An empirical analysis of the survival rate and survival factors of the restaurant industry according to the level of decline by region in Seoul
• 발행기관: 한국도시부동산학회(구.도시정책학회)
• 저자명: 김성호 이창효 남진
• 간행물 정보: 『도시정책학회 학술대회 논문집』2022년 춘계학술대회 논문집, 1~22쪽, 전체 22쪽
• 주제분류: 사회과학 > 정책학
• 파일형태: PDF
• 발행일자: 2022.11.30

영문 초록

The main purpose of this study is to examine the survival rate and decline level by decline level for restaurants that can be started with relatively small capital among the lodging and restaurant industries where start-ups and closures occur frequently due to low entry barriers and are distributed throughout the urban space, not in a specific commercial area. In order to empirically analyze the survival factors that affect the survival period according to the To this end, the relationship between each independent variable and the dependent variables, the survival rate and survival period of restaurants, is investigated by using control variables such as the restaurant's own characteristics, regional characteristics, demographic characteristics, transportation accessibility, and regional industry diversity. Finally, it is necessary to understand the extent to which not only the properties of the restaurant itself but also the urban economy and urban spatial characteristics are applied differentially to the survival rate and survival period of the restaurant.

목차

Ⅰ. 서론

Ⅱ. 이론 및 선행 연구 검토

Ⅲ. 연구의 방법

Ⅳ. 쇠퇴수준에 따른 음식점의 생존률 및 생존요인에 대한 분석 결과

Ⅴ. 결론

참고문헌

키워드

카플란 마이어 콕스 비례위험 다층모형 쇠퇴수준 생존률 생존기간 Kaplan Meyer Cox Proportional Hazards Multilayer Model Decline Level Survival Rate Survival Period