외식 사업체 경영주의 교육 수혜 효과에 관한 연구: 국내 배달 중개플랫폼 W사를 중심으로

This study analyzed the effect of the education of restaurant business owners on the sales by using the Difference In Difference method, one of the quasi-experimental design methods. For the analysis, a total of 2,048 case of restaurant owner's data from domestic delivery platform company was used. The group who took the education was considered as a experimental group and the group who did not was considered as a control group. As a result of the analysis, the education effect of restaurant business owners had a significant positive (+) effect on sales and number of sales when they received multiple rounds of training rather than one-time training. From these results, We concluded that repetitive education is more important than one-time education for restaurant business owners. In addition, as the size of sales increased, the size of the effect on sales was increased, and when the cumulative number of training increased non-linearly, the effect of education had a negative (-) effect on sales. These results suggest that since the effect of education differs depending on the size of sales, customized education for each size is important. And through the results of this analysis, we can assume that it will be more important to construct educational contents that restaurant business owners can apply to their work and achieve practical effects rather than unconditional repetition of education.