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한식프랜차이즈 업체와 고객간의 관계형성 결정요인에 관한 연구
김명희 ( Myung Hee Kim ),김준원 ( Joom Won Kim ),박성배 ( Sung Bae Park ),홍금주 ( Geum Ju Hong ) 韓國食生活文化學會 2009 韓國食生活文化學會誌 Vol.24 No.4
Existing literature on the CRM [Customer Relationship Management] has emphasized the marketing strategies between the franchisor and franchisee. In this study, we focused instead on factors involved in forging relationships based on marketing strategies between franchisee and the customers. A survey questionnaire was completed by 250 customers of Korean-style food franchises located in Seoul and Inchon. Each questions is based on a 5-point likert-type scale. After initial data recording, 41 questionnaires were deleted from the data set because of missing or insincerely answer. Finally, the sample data of 209 questionnaires were used for the statistical analysis. The data were analyzed with SPSS version 13.0 software to assess consumer satisfaction, trust, and support/reputation on flexibility and commitment. Regression analysis was performed to analyze the relationship between flexibility and commitment. Satisfaction and support/reputation significantly influenced flexibility, both satisfaction and trust significantly influenced commitment, and both flexibility and commitment significantly influenced the restaurant-consumer relationship.
담수어중의 (淡水魚中) 총수은함량에 (總水銀含量) 관한 연구 (1) - 수종의 (數種) 금강하류 (錦江下流) 담수어에 (淡水魚) 대하여 -
김명희,박성배 ( Myung Hee Kim,Sung Bae Park ) 한국하천호수학회 1981 생태와 환경 Vol.14 No.3·4
This study was performed to investigate the present contamination level of total mercury in freshwater fishes. The samples were collected at kangkyung area located in Kum river from May to July in 1890. Experimental subjects were fifty seven case from seven kinds of fishes, and dissected into four parts; muscle, bone, liver and gill. Contents of total mercury in the parts were determined by mercury analyzer. The results were as follows: 1. In the muscle tissue, mean Contents of total mercury was 0.351ppm; the highest was 0.522±0.038ppm in shake head; the lowest was 0.207±0.022ppm in eel. 2. The order of the mean value of total mercury contents in four parts were muscle>liver>bone>gill, respectively. 3. Food chain was a factor which affected the concentration of total mercury in the fishes. In the most case, carnivorous fish had higher level of total mercury than omnivorous. 4. In the relationship between size and mercury concentration, mercury level tended to increase with size, age.