외식서비스 소비자 정보제공 개선에 관한 연구

In 2015, dining out and delivery accounted for 42% of total household food expenses in Korea which means dining out service is a significant part of food life. Information about food service is provided through the labeling system, the certification system, and the recommendation system. In Korea, the food service industry has difficulty in institutional quality control due to the diversification of management system and departments. As a result, there are many cases where the labeling system and the certification system for the food service are duplicated, and the problem of poor management is pointed out. It is also questionable whether consumers are receiving appropriate information about the labeling and certification systems related to food service in the various schemes. Providing the information on hygiene, taste, price, and restaurant service is an important consumer issue in terms of consumer safety and health, and consumers" right to know. Providing information of food service for consumer needs to be established to ensure consumer safety in hygienic terms, and reliable information must be provided in terms of taste, service, and price. Therefore, in this study, we sought to improve the provision of food service information for consumer. This study looked at the status of service in domestic and foreign countries related to food service information provision, examined awareness and satisfaction of it. Based on these considerations, this study suggested ways to improve food service information provision for consumers. For the improvement of food service information provision, first, this study suggests that food service consumer information should be specialized and efficient. Thus, it suggests that there is a need to establish a clear role differentiation system among the government, local governments and the private sector, and to reorganize a duplicate certification system. Second, this study suggests that it is necessary to establish consumer-oriented information provision. To establish this, certification system title should indicate its content and standard in a direct way therefore, the consumers can recognize them easily. Furthermore, the certification system to promote production and sales and certification system for consumers needs to be clearly distinguished and certification for consumers should be changed to consumer-centric indicators and titles. Third, this study suggests that there is a need to secure the credibility of providing consumer information. It is necessary to strengthen post-certification management, improve the professionalism and fairness of the assessment team, advertise and implement the education about the food service certification.