한국지역사회생활과학회지 (The Korean Journal of Community Living Science)

  • 제23권2호
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  • Pages.103-116
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  • 2012
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  • 1229-8565(pISSN)
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  • 2287-5190(eISSN)
한국지역사회생활과학회 (The Korean Society of Community Living Science)
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2005년부터 2009년까지 한국의 단체급식에 관한 연구 동향분석

Trend Analysis Regarding the Institutional Foodservice-Related Research in Korea from 2005 to 2009

  • 투고 : 2011.08.30
  • 심사 : 2012.06.18
  • 발행 : 2012.06.30
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초록

The purpose of this study was to investigate the trend of academic journals of institutional foodservice published from 2005 to 2009. This study was conducted by content analysis. We collected 322 articles including the subject of institutional foodservice Industry published from January 1, 2005 to December 31, 2009. Classification based on content analysis was conducted based on research method, statistical analysis, survey area, institution and location, sample type and research subject. First, in case of the research method, primary field survey/monitoring showed the highest rate. In addition, statistical analysis was as follows. Frequency/descriptive analysis were used as the highest rate. Survey area was a high percentage in case of Seoul/Incheon/Gyeong-gi province. In case of the institution and location, school/university showed the highest rate. In the sample type, foodservice employee/dietitian/nutrition teacher showed the highest rate. In this study, the most important research subjects were classified study subjects into seven by taking advantage of the previous studies. The greatest numerical study in seven study subjects was 'service quality and customers'(28.9%), and the following subjects were 'foodservice operation'(26.4%), 'hygiene, security and microbiology' (15.8%), 'organization and human resource' (15.5%). But it is noteworthy that 'marketing and strategic management'(9.6%) and 'education and training'(3.1%) of lower research results in this study are also important fields in institutional foodservice industry. Moreover, the study of such subjects is considered more necessary in the future.

키워드

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