외식창업자의 지식이 외식업종(태) 선택 및 공간디자인 결정에 미치는 영향 (A study on the characteristics of business starters affecting the selection of food service type as well as the interior design)

서지정보

· 발행기관 : 청운대학교 관광산업연구소
· 수록지 정보 : 관광산업연구 / 9권 / 2호 / 304 ~ 328페이지
· 저자명 : 박현옥, 조춘봉, 채규진, 진익준

초록

This study was designed to see how the restaurant business starters decide when choosing the types or / and the categories of restaurants based on the restaurants’ interior design. Thus the null hypothesis have been proposed as following. The decision making in choosing the types and categories of restaurants will differ depending on the demographic variables of restaurant entrepreneurs such as the age, gender, occupation, education and start-up capital, and the entrepreneurs’ knowledge such as the leadership, management skill, menu development capabilities as well as learning ability. The study shows that the first preferences for the founders in choosing the categories of restaurant is the normal(ordinary) restaurants followed by the highway restaurants and the bakeries. With the types of restaurants for the founders to choose in very beginning, the absolute preferences was Korean restaurant scoring 32.7%, and followed by coffee house(10.8%), pasta house(6.8%), family restaurant(6.7%), bakery(6.5%), Western restaurant(4.8%), Japanese restaurant (4.6%), chicken and beer bar(4.6%), Chinese restaurant(4.4%), take-out services(3.0%), wine bar(2.5%), fast food(2.3%), folklore public bar(2.1%), Soju bar(2.1%), out-side catering(1.6%). The last finding was that the entrepreneurs’ knowledge such as the leadership, management skill, menu development capabilities as well as learning ability has a significant influence with the selection of restaurants’ interior design.

영어초록

This study was designed to see how the restaurant business starters decide when choosing the types or / and the categories of restaurants based on the restaurants’ interior design. Thus the null hypothesis have been proposed as following. The decision making in choosing the types and categories of restaurants will differ depending on the demographic variables of restaurant entrepreneurs such as the age, gender, occupation, education and start-up capital, and the entrepreneurs’ knowledge such as the leadership, management skill, menu development capabilities as well as learning ability. The study shows that the first preferences for the founders in choosing the categories of restaurant is the normal(ordinary) restaurants followed by the highway restaurants and the bakeries. With the types of restaurants for the founders to choose in very beginning, the absolute preferences was Korean restaurant scoring 32.7%, and followed by coffee house(10.8%), pasta house(6.8%), family restaurant(6.7%), bakery(6.5%), Western restaurant(4.8%), Japanese restaurant (4.6%), chicken and beer bar(4.6%), Chinese restaurant(4.4%), take-out services(3.0%), wine bar(2.5%), fast food(2.3%), folklore public bar(2.1%), Soju bar(2.1%), out-side catering(1.6%). The last finding was that the entrepreneurs’ knowledge such as the leadership, management skill, menu development capabilities as well as learning ability has a significant influence with the selection of restaurants’ interior design.

참고자료

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