論文特集号
産地と外食企業の連携による飲食店事業の展開と課題
2018 年 37 巻 Special_Issue 号 p. 176-182
詳細
2018 年 37 巻 Special_Issue 号 p. 176-182
The purpose of this study is to clarify the development process and problems of a restaurant business by cooperation between the production area and the food service company, using a case study on cooperation between a restaurant chain company “W” in Kobe and three different areas. A detailed analysis clarifies the following four key factors: the importance of the persons who coordinate between the production area and the food service company, their strong regional network, and the effective use of fair and regional alliance agreement.
