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자료유형
학술저널
저자정보
저널정보
한국관광레저학회 관광레저연구 관광레저연구 제13권 제2호(통권 제19호)
발행연도
2002.1
수록면
113 - 128 (16page)

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초록· 키워드

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There is a notable change in Korea's food-service industry which are due to the increased GNP, women's advancement in the society, increased number of working couples, increased needs for nutrition food, decreased working hours and the change in cultural modes. These changes brought the increase of dining outs in the dietary pattern. Meal is no longer regarded merely a tool to satisfy people's basic needs but also a time to relax and socialize. Therefore, consumers' demand for taste is increasingly diversifying and the quality of food became more important over quantity. As convenience and diversity are highly requested the food industry is drastically westernizing its food and services.
This study looks into the dietary pattern, specifically into the dining out patterns at work and at home. The study shows that in case of family dining outs, taste is the priority in criteria and cleanness/sanitary, service, restaurant's reputation and price come next in order. In case of dining outs at work, taste is the top criteria and cleanness/sanitary, service, price, and restaurant's reputation come next in order. In conclusion, for both groups taste is the most important criteria but for family dining out, the reputation of the restaurants is considered more important than price but for dining out at work, price is more accounted.

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Abstract
Ⅰ. 서론
Ⅱ. 이론적 배경
Ⅲ. 실증 분석
Ⅳ. 결론
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