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유택용(Taek Yong Yoo),박면애(Myun Ae Park) 한국조리학회 2004 한국조리학회지 Vol.10 No.3
According to construction of global administration environment, all over the world was ended up in infinite competition period. Because eating out company also competes with another company, it must enjoy competitive power high position to secure high position continuously, classified by formation constituent`s individuation and two aspects of organic special quality by the factor. Individuation classified by formation constituent`s business ability, personal relations, age factors of Information Technology, and organic special quality classifies by factor of formation culture and result that analyze eating out company`s business condition competitive power reinforcement effect factor is same as following. First, was construed by company culture, personal relations, business ability period of ten days with family Restaurant, and Information Technology showed that do not influence. Competitive power reinforcement effect factor with special restaurant was construed by company culture, personal relations, business ability period of ten days, and fast food company culture and Information Technology factor with hotel restaurant company culture by competitive power reinforcement effect factor construe.
민혜성(Hye Sung Min),김윤태(Yoon Tai Kim),박면애(Myun Ae Park) 한국조리학회 2004 한국조리학회지 Vol.10 No.3
In the relationship between a strategy and an outcome of new product development. a sample that can most give priority to a cost-price and a consumer is reflected in the result of financial affairs and non-financial affairs the most. A sample that can more give priority to a cost-price more is reflected in the result of financial affairs more. And a sample that can more give priority to a consumer is reflected in the result of non-financial affairs more. In accordance with this consequence, there is a close correlation in the analytical type between a new product developmental strategy and a new product developmental outcome.
단체급식 회사의 식자재 공급체계 개선에 따른 생산성 분석 연구
김윤태(Youn Tai Kim),최태호(Tae Ho Choy),박면애(Myun Ae Park) 한국조리학회 2004 한국조리학회지 Vol.10 No.4
The object of this study were to present Systematic formation of Food material supply system and analyze effect followed by this System. This study was examined by Food Service Companies were enlisted under the influence of domestic enterprises, which used Central Supply System for the Central Kitchen operation and efficiency Food material circulation system. The main result of this study was as follow: According to the analysis of these data, enlargement of efficiency in food utilization was placed at rising of utilization Processing food materials. And resulted in good expectations such as Competitive strengthening, Quality capacity strengthening and Improvement in Sanitary conditions from a productivity point of view.