공공데이터 제공 및 이용 활성화를 위한 음식점 공공데이터 표준화

Abstract

The purpose of this study was to derive the optimal configuration of restaurant data fields as required by various stakeholders utilizing public data and to establish priorities among data items. To achieve the purpose of the research, the restaurant data hierarchy was established through literature research and in-depth interviews with an industry expert, and we conducted online surveys with 28 experts in the restaurant industry, academia, and government/public institutions. The main research questions in this study were: 1) what kind of restaurant data should be established first for food tourism service development and restaurant-quality control, and 2) whether there is a difference in the relative priorities of restaurant data items. The restaurant data in the public data derived from the analysis can be divided into five top concepts: “Basic Information”, “Operation and Reservation Information”, “Facilities and Tourism Information”, “Menu and Ambiance Information”, and “Service and Quality Information”, and 15 sub-concepts and 44 detailed items were derived. Industry respondents rated the relative importance of “Service and Quality Information” and “Facilities and Tourism Information” higher than the overall average, while academic respondents rated the relative importance of “Menu and Ambiance Information” and “Basic Information” higher than the overall average. Government and public institution respondents rated the relative importance of “Menu and Ambiance Information” and “Operation and Reservation Information” higher than the overall average.