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학술대회자료

서울시 지역별 쇠퇴수준에 따른 음식점업 생존률 및 생존요인 실증 분석

An empirical analysis of the survival rate and survival factors of the restaurant industry according to the level of decline by region in Seoul

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The main purpose of this study is to examine the survival rate and decline level by decline level for restaurants that can be started with relatively small capital among the lodging and restaurant industries where start-ups and closures occur frequently due to low entry barriers and are distributed throughout the urban space, not in a specific commercial area. In order to empirically analyze the survival factors that affect the survival period according to the To this end, the relationship between each independent variable and the dependent variables, the survival rate and survival period of restaurants, is investigated by using control variables such as the restaurant's own characteristics, regional characteristics, demographic characteristics, transportation accessibility, and regional industry diversity. Finally, it is necessary to understand the extent to which not only the properties of the restaurant itself but also the urban economy and urban spatial characteristics are applied differentially to the survival rate and survival period of the restaurant.

Ⅰ. 서론

Ⅱ. 이론 및 선행 연구 검토

Ⅲ. 연구의 방법

Ⅳ. 쇠퇴수준에 따른 음식점의 생존률 및 생존요인에 대한 분석 결과

Ⅴ. 결론

참고문헌

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