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급식·외식 연구주제의 확장: 한국식생활문화학회지의 20년간의 서지학적 재고 Expanding Research Topics in Foodservice and Restaurant Management: Rethinking Two Decades Bibliometrics in the Journal of the Korean Society of Food Culture

한경수, 이해영, 신선화, 채인숙
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/415296
韓國食生活文化學會誌 (한국식생활문화학회지)
제37권 제3호 (2022.06)
pp.179-195
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

For any research study, in order to achieve the researcher’s intended purpose, the depth of research is added, and the area of the subject is expanded by clearly defining the scope and objective. The study was undertaken to analyze the bibliographic data of 254 papers in the field of foodservice and restaurant published in the Journal of the Korean Society of Food Culture from 2002 to 2021. The study was divided into two periods: 2002 to 2011, and 2012 to 2021. Research topics were derived and research trends according to temporal changes were confirmed through analysis of keyword networks by period. In addition, analyzing the keyword network of simultaneous appearance of “foodservice” and “restaurant”, the research topics were compared and analyzed in relation to which keywords were expanded by period. Our analysis revealed that the research topics were mostly studied for satisfaction and nutrition. Additionally, they were classified into procurement, Korean food before employee menu, marketing, restaurant industry, and quality. In the period from 2002 to 2011, it was confirmed that studies encompassed a wide range of research topics, focusing on foodservice and restaurant; in the second period from 2012 to 2021, the research topics were more classified and subdivided.

키워드
Foodservicerestaurantexpanding research topicsbibliometrics
목차
Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 분석 대상
    2. 분석 방법
III. 결과 및 고찰
    1. 급식·외식 분야의 연도별 게재 논문
    2. 급식·외식 분야 논문의 주제 별 핵심 키워드
    3. 급식·외식 분야의 인용빈도에 따른 주요 연구
    4. 급식·외식 분야 연구의 주제별 추세
    5. 급식·외식 분야 연구의 키워드 네트워크 분석
    6. 급식·외식 연구주제의 확장
IV. 요약 및 결론
Conflict of Interest
References
저자
  • 한경수(경기대학교 관광문화대학 외식조리학과) | Kyungsoo Han (Department of Foodservice and Culinary Management, College of Tourism Science Kyonggi University, Korea)
  • 이해영(상지대학교) | Haeyoung Lee (Department of Food and Nutrition, Sangji University, Korea)
  • 신선화(경기대학교 관광문화대학 외식조리학과) | Sunhwa Shin (Department of Foodservice and Culinary Management, College of Tourism Science Kyonggi University, Korea)
  • 채인숙(제주대학교) | Insuk Chai (Department of Food Science and Nutrition, Jeju National University, Korea) Corresponding author