Development and Problems of a Restaurant Business by Cooperation between the Production Area and the Food Service Company

• MANABE Kunihiro

  Graduate School of Agricultural Science, Kobe University

• NAKATSUKA Masaya

  Graduate School of Agricultural Science, Kobe University

Bibliographic Information

Other Title

• 産地と外食企業の連携による飲食店事業の展開と課題
• サンチ ト ガイショク キギョウ ノ レンケイ ニ ヨル インショクテン ジギョウ ノ テンカイ ト カダイ

Abstract

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.

Journal

• JOURNAL OF RURAL PLANNING ASSOCIATION

  JOURNAL OF RURAL PLANNING ASSOCIATION 37 (Special_Issue), 176-182, 2018-11-20

  THE ASSOCIATION OF RURAL PLANNING

Keywords

• a restaurant business by cooperation
• regional alliance agreement
• coordinator

Details

• CRID: 1390845702324656128
• NII Article ID: 130007748652
• NII Book ID: AN00386889
• DOI: 10.2750/arp.37.176
• ISSN: 18812309
• ISSN: 09129731
• NDL BIB ID: 029370566
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010926093
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I029370566
• Web Site: https://www.jstage.jst.go.jp/article/arp/37/Special_Issue/37_176/_pdf
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed