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2020 Vol.32, Issue 2 Preview Page

Research Article

Developing Internal Safety Guidelines for Food-service Franchise Businesses: Based on Franchise Operation Systems and Safety at Industrial Sites
J. M. Park12
,
H. M. Cho1
,
J. W. Hong34*
,
S. Y. Ghim5*
,
,
,
1Senior Researcher, Food Safety Center, LOTTE Group R & D Center, Seoul 07282, Korea
2Public Health Research Officer, Incheon Institute of Public Health and Environment, Incheon 22320, Korea
3Assistant Professor, Department of Hydrogen and Renewable Energy, Kyungpook National University, Daegu 41566, Korea
4Researcher, Department of Taxonomy and Systematics, National Marine Biodiversity Institute of Korea, Seocheon 33662, Korea
5Professor, School of Life Sciences, Kyungpook National University, Daegu 41566, Korea
* Corresponding Author
31 July 2020. pp. 127-145
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Abstract

Ethics management has become an important consideration in the growth of companies and stable growth of the global food market. In this case, failures in franchise food safety management may cause major accidents or microbial outbreak, which negatively impact the country’s global image and the expansion of the service-based food industry. Therefore, this study proposes the prerequisites for development of internal-food safety management guidelines, optimized for franchise corporations that have been expanding in the changing environment of the South Korean food industry. Franchise systems have discriminant traits, unlike traditional food manufacturing businesses or general independent food service stores: unique operating systems and processing environments, inconsistent manufacturing sources, multiple supply chains, inconsistent manufacturing processes. Therefore, these corporations’ internal food safety management guidelines should reflect such unique characteristics. Accordingly, the following should be considered for systematic internal food safety guidelines in franchise corporations: First, food safety management certificates should not concentrate on individual franchisee stores, but should be applied to entire franchisor operating systems (corresponding to franchise headquarters), enabling consistent quality and sustainable management of restaurant franchises. Second, comparative analysis revealing differences between traditional food manufacturing and restaurant franchise environments are required, based on which risk management measures should be developed for franchise-specific work environments. Third, due to its unique managerial characteristics, various entities are related to franchise operations’ businesses; hence, cooperation among entities is paramount and directions for multilateral cooperation should be considered. Fourth, for successful multilateral cooperation, the social system such as government regulation or corporate structure should clearly define the scope of responsibility of the parties involved in the franchise operation.

Keywords
Food Service
Business
Food Safety
Franchise
Franchise System
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :None
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Volume : 32
  • No :2
  • Pages :127-145
  • Received Date : 2020-06-17
  • Revised Date : 2020-07-20
  • Accepted Date : 2020-07-22
  • DOI :https://doi.org/10.22698/jales.20200013
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