The Perceptions of Educators and Industry Professionals on Foodservice Related-Research

외식 관련 학술적 연구에 대한 산학의 인식 분석

The purpose of this research is to analyze what industry professionals and educators perceive as the definition of "research" and foodservice related-research so that the research become rather systematic and useful research. The research result is as follows. First, the independent t-test analysis of the definitions of research showed that the industry professionals were recognizing it as "investigations that are directed toward the discovery of new scientific knowledge that has specific commercial objectives with respect to products or processes or operation" while the educators were regarding it as "original investigation for the advancement of scientific knowledge that does not have a specific commercial objective." Second, the finding about the application of foodservice related-research to decision-making showed that the industry professionals did not fully utilize foodservice research and did not think it is applicable in the industry. That is because academic journal language is too hard for them to understand and they want to see research findings in industry shows and exhibitions or industry magazines in common understandable language. Lastly, foodservice researchers could initiate the dialog between themselves and industry professionals to diagnose the problems of the industry better and provide practical solutions through research findings.