국내 외식산업의 푸드 생산·서비스 시스템에 관한 탐색적 연구

This research aimed to provide future researches with basic materials for selecting models of food production and service systems in compliance with business types and conditions of Korean restaurants, after the types of food production and service systems for the domestic foodservice industry were analyzed from the viewpoint of the production of menus based on previous theories. The results are summarized as follow. Production and service systems of sample menu(steak) in Company U was Commissary System and Conventional system while production and service system of sample menu(steak) in Company V was Conventional system. Company W corresponded to Commissary system, Assembly/serve if sample menu is ‘broth’. Company X corresponded to Commissary system, Assembly/serve if sample menu is ‘pastry’ while Company Y corresponded to Commissary System, Assembly/serve if sample menu is ‘Bosam Kimchi’. Company Z corresponded to Commissary System, Assembly/serve if sample menu is ‘frozen dough’. This study concentrated on an limited number of cases in the food service industry. Future research should test on a larger scale and also examine the quantitative assessment related to food production and service system.