최지현 전창곤 박기환 김경필 이동소 차원규 박재홍 강혜정 2018-11-15T09:45:50Z 2018-11-15T09:45:50Z 2012-12-30 R667 http://repository.krei.re.kr/handle/2018.oak/20208 외식수요는 국민소득 수준의 향상, 주 5일 근무제 확산 등으로 인한 여가활동의 증대, 여성의 사회활동 참여 증가, 1인 가구의 증가, 식생활 패턴 변화 등으로 인해 크게 증대되고 있다. 외식산업 발전에 따라 외식 식재료시장 규모는 지속적으로 증가하고 있는데 최근 국제곡물과 국내 농산물의 수급 및 가격 불안정이 심화되면서 식재료의 안정적 조달이 큰 이슈로 등장하고 있다. 영세한 구조를 지닌 외식업체 입장에서는 식재료 가격 상승과 더불어 경기침체가 지속되면서 경영난에 직면하고 있다. 외식산업의 안정적 성장은 안정적인 고용 창출뿐만 아니라 국내 농산물 수요 기반 확대 측면에서 중요한 의미를 지닌다. 외식산업의 경쟁력을 확보하고 농업과 연계를 강화하는 방식으로 농업과 외식산업이 동반 성장을 추구하면 높은 부가가치를 창출하게 될 것이다. 이 연구는 5년간 수행되는 장기과제의 4년차 연구로서 분석대상인 외식산업을 중심으로 외식산업의 경영, 식재료유통, 외식소비 등 전후방부문에 대한 심층분석을 통해서 문제점을 도출하고 발전전략을 제시하였다. Background of Research This research was performed to provide basic data necessary for future research on the food industry and development of related policies. The current issues of the food service industry are examined and strategies to develop a high value-added food service industry are presented by analyzing upstream and downstream industries, including industry structure, management state, linkage with agriculture, and eating-out consumption of the food service industry. Method of Research An analysis was conducted on the structural change of the food service industry using pertinent statistics data of Statistics Korea(Survey on Wholesale and Retail Business, Economic Aggregate Survey), and an analysis on the structure of linkage between agriculture and the food service industry was carried out using the input-output table of Bank of Korea. For the analysis on the efficiency of the food service industry, a management efficiency analysis was conducted using raw data from the wholesale and retail business survey of the Statistics Korea. A management analysis was carried out using the indices of growth, profitability and productivity. The influence on management performance was identified using the result of a survey on Korean restaurants, and the calculation of the optimum size of a Korean restaurant was analyzed using the data on Korean restaurants in the ｢2005 Aggregate Survey on Service Business｣. A questionnaire survey was done for 525 food service entities nationwide for the analysis of their management state. In order to identify the linkage between the food service industry and agriculture, which is an upstream industry, a sample survey was conducted among food service entities (Korean restaurants) and food material distribution companies, and the information on the supply and usage structure of food materials and the proportion of domestic food materials was compiled and analyzed while conducting an additional analysis on the raw data from the pertinent surveys of aT, the Korea Agro-Fisheries & Food Trade Corp. In order to identify the structural change in eating-out consumption, the raw data from a household food expenditure survey and the consumer survey data of the Statistics Korea were used for analysis. Research Results and Implications For the development of the food service industry, first of all, it is necessary to create an atmosphere for the usage expansion of domestic food materials. In order to achieve this, it is necessary to secure market competitiveness through quality enhancement of raw ingredients and development of food ingredient exclusive products and stabilize raw material price to overcome their unstable supply and demand. And in order to overcome the unstable demand and supply of raw materials, it is also necessary to enhance the quality of raw materials and the capability to mass supply on top of stabilized price. Second, it is necessary to establish a base for stable management. In the case of small and medium-size Korean food restaurants, it was shown that their participation in the education of shop operation, sale promotion, and publicity activities affected their management, and therefore it is necessary to provide political support to stabilize management and increase sales. Apart from the above, it is necessary to build up a support system to secure stable labor. Third, continuous expansion of budget is necessary. The actual budget related to the food service industry is only 15.8 billion won when we exclude the 22.0 billion won budget for globalization of Korean food. The budget for compiling statistics is being reduced, and the budget for building up the base for globalization of Korean food is not sufficient. Fourth, it is necessary to improve the system for industry development. For the development of the food service industry linked with domestic agriculture, it is desirable for the government to actively expand the use of the origin indication system and intensify its crackdown on violations. Under the situation where operating profit is decreasing due to overall business depression, the commission rate for credit card members significantly affects the food service industry. In this regard, it is necessary to set an appropriate level of the commission rate and improve the environment for management. Fifth, the creation of a base for globalization of the food service industry is required. In order to disseminate Korean foods, we can consider establishing local Korean food cookery schools as centers for experience, education and publicity of Korean food. In order to reinforce the linkage with agriculture, first, it is necessary to secure stable quantity and stabilize price through direct transactions with local (city and county) distribution companies or joint cooperative enterprises with which large volume transaction is possible. Second, in order to jointly purchase domestic food ingredients for small Korean food restaurants, it is necessary to provide support by developing projects such as the Small and Medium Business Administration's wholesale logistics center building project for small businesses. Third, we need to foster producers' distribution organizations such as farming association corporations, regional NACFs, joint business groups, and distribution companies of cities and counties by connecting them with each other based on product characteristics. Fourth, it is necessary for producers to establish a concrete and systematic marketing strategy throughout the process from raw material development to product development, product release and post control. Fifth, the utilization of appropriate pre-processing facilities and the introduction of new technology are necessary to ensure stable supply of pre-processed food materials throughout the year with the specification that consumers want. Sixth, we need to induce expanded use of domestic food materials by fostering cooperative vendors that specialize in high-quality food materials and that connect producers with food service companies. It will be most desirable for NACF to assume the responsibility of the cooperative vendor but if necessary we may review the possibility of cultivating civil vendors. In order to ensure the establishment of a base for management stabilization of food service companies, first of all, it is necessary to review the possibility of operating an 'electronic manpower pool system for food service industry' which will connect the demand of food service companies with diversified food service related manpower. Second, we need to provide business support such as joint branding and joint publicity material production by expanding the publicity marketing function of aT's agriculture and fishery support center(K-Food Support Center). Third, it is necessary to improve the quality of food service and strengthen the competitiveness of food service companies through basic education and sanitation/safety education of those who newly open a food service business. The education program can further increase its effectiveness by implementing it in link with the system improvement for market entry of food service providers. As a plan to improve law, system and policy for the development of the food service industry, first of all, it is necessary to expand the scope of items subject to the application of the origin indication system at the restaurants to red pepper powder, garlic and bean and create an atmosphere of using domestic food materials and adjust the fine and penalty upward to intensify the guidance and supervision of the origin indication system at the restaurants. Second, as a method to restrain the market entry of new food service providers on a selective basis, it is necessary to enact a pertinent law imposing obligations to business start-ups to take prior education. Third, for the stabilization of management of food service companies, it is necessary to adjust the credit card commission rate downward from the current level of 2% to around 1.5%. Fourth, as part of a plan to establish food service infrastructure, it is necessary to develop new projects, such as compilation of statistics on the food service industry, establishment of Korean cookery schools overseas, and compilation of data on food materials, and lastly, it is necessary to increase the funding for food service related policies. Researchers: Ji-Hyeon Choi, Chang-Gon Jeon, Ki-hwan Park, Kyung-Phil Kim, Dong-So Lee, Won-Kyu Cha Research Period: 2012. 1～2012. 12 E-mail address: jihchoi@krei.re.kr 제1장 서 론 제2장 외식산업 여건 및 구조변화 분석 제3장 외식업체 경영분석: 한식점을 중심으로 제4장 외식업체의 식재료 조달 및 이용구조 제5장 외식산업의 중장기 발전전략 6장 요약 및 결론 한국농촌경제연구원 농어업부가가치의 새로운 창출을 위한 식품산업의 중장기 발전전략(4/5차 연도) Mid/Long-Term Food Industry Development Strategies for Creation of Value Added in Agriculture & Fishery (4/5th Year) KREI 보고서 Choi, Jihyeon Jeon, Changgon Park, Kihwan Kim, Kyungphil Lee, Dongso Park, Jaehong Kang, Hyejung 식품산업 농어업 부가가치의 새로운 창출을 위한 식품산업의 중장기 발전전략(5의4차년도)