This study conducted both literary and empirical research in order to analyze the recent research trends on management of restaurant industry in the graduate school. First, the results of the previous researches related to the doctoral dissertation on...
This study conducted both literary and empirical research in order to analyze the recent research trends on management of restaurant industry in the graduate school. First, the results of the previous researches related to the doctoral dissertation on the management of the food service industry for the last five years were collected, and the literature research was carried out. In addition, an empirical study was carried out based on the research.
As for the empirical analysis, the meta analysis technique was used to calculate the frequency and proportion of the analysis subjects and compare them. The results of this study are as follows.
First, research was carried out in 26 universities during the study period. Three schools including Kyonggi University(21.3%), Kyunghee University (13.6%), and Sejong University (10.6%) took about half(45.5%), that is, 30 out of the total 66 papers, and remaining 23 universities carried out 3 to 1 papers respectively. And 29 cases of research were conducted at 3 departments of eating-out cooking, accounting for 43.94%, almost half of them. 20 cases of research were conducted at departments of tourism and hotel, accounting for 30.3%, 14, at departments of general business administration, accounting for 21.21%, and then 3, at departments of food and nutrition, accounting for 4.55%.
Second, among the 66 research subjects, the quantitative research was 62 (93.9%) and the qualitative research was 3 (4.5%). The number of complex studies in which both quantitative and qualitative studies were combined was 1 (1.6%). The reason why the quantitative researches are too many is that the research result is highly reliable and feasible due to the numerical value.
The subject of the research was a core element of the research purpose and showed almost conformity with the title of the research. As a result of the analysis, the subject of the study consisted of direct elements of management and subsidiary elements necessary for management. 17 cases(25.75%) were about the management strategies and management activities, 10 (15.15%), about employees, 9 (13.64%), about food franchises, 5 (7.67%), about entrepreneurship (founding), 4 (4.55%), about eating-out bakery and customers. In the study, there were 29 out of 66 studies in which there were sub-themes that put the core or central points of the topic after the topic of the research. As a result of the analysis, 8 sub-topics (27.6%) were 'focused on eating-out industry' or similar ones and the most frequent, 5 sub-topics (13.8%) were about frequency of employees, and 4 sub-topics (13.8%) were about customers, trust and others. And 2 sub-topics (6.9%) were about group meals and franchises.
Third, among the 64 papers with the sample of subject, 26 (40.62%) were about customers, 17 (26.57%), about employees, 15 (23.44%), about administrator, and 6 (9.37%), about enterprises in order. It is considered that the restaurant industry aims at profit, and its highest interest is in customers, and then employees who provide customers with direct service. As for the number of specimen, 34.38% was between 300 and 400.
It is shown that the food service industry is segmented and diversified through the analysis of the industry by type, and globalized due to the development of global transportation network and informationization, and the specialized of the food service industry is emerging.
Fourth, in the analysis of the variables of the quantitative research, 22 variables (34.8%) were about customers, 12 (19.0%), about employees, 9 (14.2%), about management activities and management factors, 5 (7.9%), about business owners and franchise members respectively, 4 (6.3%), about franchises, 2 (3.2%), about online management activities and food materials, and 1 (1.6%), about smart environment and overseas market respectively.
The results of the analysis of the subordinate variables showed that 21 (33.3%) were about customers, 13 (20.6%), about management performance, and 7 (11.1%), about management performance of franchise members. 20 (31.7%) were about the results of actual management performance, 9 (14.3%), about employees, 5 (7.9%), about brand, 2 (3.2%), about market value and business owners, and 1 (1.6%), about environmental management, organizational buying strategy and franchise respectively. As a whole, the results of analysis of subordinate variables were all elements that are directly related to management performance or have an important effect on it. In conclusion, most of the researches are related to the successful performance of the food service industry.
In general, research trends in the management of food industry have shown that quantitative research is significantly higher than qualitative research, and research on customers and employees is conducted a lot in the selection of survey subjects and research variables. It was found out that these are 2 important factors of management.
Key words: Foodservice industry, franchise, meta-analysis, management performance, research trend