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국내 제과점에 대한 소비자 만족도 및 구매행동 및 이용실태에 관한 연구
이광석,이승범,정효선,Lee, Kwang Suck,Lee, Seung Bum,Jung, Hyo Sun 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.2
This study considered the intake patterns and realities of consumptions at bakeries in Korea. Based on a total of 442 customers obtained from empirical research, and self-administrated questionnaires were collected and analyzed by using frequency, chi-square, and one-way ANOVA. Satisfaction with the preferred bakery was shown to be in the order of taste, service, product, and price. A most considered factor in selecting the bakery was taste. The visiting frequency was shown to be the highest for 1~2 times a week. The expense per visit was shown to be won 5,100~10,000 on average. The purchase of refreshment was shown to be the most frequent propose of visiting. The product that was mainly being purchased was the sweet dough bread. It was answered to be difficult because of failing to know to contained materials when purchasing product at bakery. Limitations and future research directions are also discussed in this study.
이광석(Kwang-Suck Lee) 한국식품과학회 2012 식품과학과 산업 Vol.45 No.4
Although the technology of breadmaking simply goes through the process of mixing, fermentation, and baking, it is very hard to make a same product every day. The reason is that baking science begins with the very first process of breadmaking which is mixing, and every steps and working environments are so closely connected. The baking science has developed in short time since the theory of fermentation has released. If you check the development of baking technology synthetically, it is consisted of the discovery of nutritional and functional ingredients, the optimization process of new machines, and the maintenance of the quality as fulfilling social demands. Because the baking business is making and selling the product, baking itself is a business, and it has the form that manufacturing and service business coexist. In today’ s current domestic bakery market, the supply exceeds the demand. Moreover, the concept of bakery itself has been changing from the fixed image of bakery which is selling the bread to the differentiated bakery with others. As we look at the general bakery’s trends, it is focused on going back to the basic or traditions, going to the functional, and working with automations. To conclude, the baking has a long history, but it actually has the short history in the technological development. Baking business can be viewed as the simple business, but many factors are related to the business. It has a few basic kinds of products in baking, but it has diverse kinds of products with the base of infinite creativity. Even though it is physically a hard working business, it is also a business that can face with fun. For managing a bakery, finally, the differentiated strategy with other bakery that maximizes the customers’value is needed.
연구논문 : 대응일치분석을 이용한 국내 제과점의 선택 속성 분석
이광석 ( Kwang Suck Lee ),김은지 ( Eun Ji Kim ),정효선 ( Hyo Sun Jung ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.4
This study considered the selection attributes of bakery consumers and schematized characteristic attributes of being selected by customers by image through a correspondence analysis in terms of own preferring bakery. Self-administrated questionnaires were completed by consumers (452 samples), and the data were analysed by frequency, chi-square, one-way ANOVA, reliability analysis and correspondence analysis. According to the survey results regarding the mean value on bakery selection attributes, it was shown to be in the order of taste (4.73±0.70), sanitation (4.70±0.68), service (4.21±0.84), price (4.03±0.92), consideration (4.01±0.96), communication (4.01±0.96), health (3.99±0.98), and location (3.83±0.99). In the analysis of difference with regard to the selection attributes according to the preferred bakery, both consideration (4.05±0.90) and communication (3.98±0.93) showed a high value in individual bakery, thereby presenting a significant difference(p<0.05). As a result of having carried out correspondence analysis in order to prepare an image map according to the preferred bakery, the selection attributes of employees` service and communication showed the closest image map to individual bakery. Location and sanitation were very close to franchise bakery. Further, other bakery shops were schematized in a relatively close distance to price.
이광석(Kwang Suck Lee),김성호(Sung Ho Kim) 한국호텔외식관광경영학회 2007 호텔경영학연구 Vol.16 No.3
Because of the recent trend in health concern, the characteristics of bread with mixed vegetable powder were examined. The gluten contents which is very important for breadmaking were resulted that the amounts of wet gluten and dry gluten were adequate to make bread even if 10% of mixed vegetable powder was added. By analyzing the mixogram, it was proven proper ranging within 3-5 minutes in peak time and over 60% for peak value. The volume of bread dough after fermentation had no significant differences, and the stickiness of dough increased when mixed vegetable powder was added according to the results of texture analyser. When the powder was added, CrumbScan results showed that adding mixed vegetable powder made the volume increase. Also, the crumb grain changes more dense and lowers the crust thickness. The molds on breads were visible after 6 days in all products, but decreased in numbers when mixed vegetable powder was added showing the restraining effect for the molds. From the results of sensory evaluation, the preference level was decreased in comparison to the control bread and the bread with 4% mixed vegetable powder was highest value for the overall acceptance. Among correlation factors, the overall acceptance was sensitive to taste and flavor.
이광석(Kwang Suck Lee),안혜령(Hye Lyung An),허수진(Soo Jin Heo),김민정(Min Jung Kim) 한국조리학회 2011 한국조리학회지 Vol.17 No.3
As people`s interest in functional foods has been rising, they began to be concerned about their salt consumption. In this respect, this research investigates the quality characteristics of bread added with various kinds of solar salt, and the stickiness, fermentation rates, pH levels, TPA, crumbScan and sensory evaluation of the dough were analyzed. For the stickiness of the dough, FSB had the highest stickiness. Also, NSB had the highest fermentation rate and fermentation persistence. TPA analysis showed that KSB had the lowest hardness and the highest springiness of all. According to crumbScan, KSB had the lowest crumb fineness, but there were no significant differences among the samples. Preference test showed that NSB got the best color, texture, flavor and taste. In overall acceptance, NSB scored the highest points, showing no significant difference with KSB.
이광석(Kwang Suck Lee),김성호(Sung Ho Kim) 한국호텔외식관광경영학회 2007 호텔경영학연구 Vol.16 No.2
Because of the recent trend in health concern, the characteristics of bread with mixed vegetable powder were examined. The gluten contents which is very important for breadmaking were resulted that the amounts of wet gluten and dry gluten were adequate to make bread even if 10% of mixed vegetable powder was added. By analyzing the mixogram, it was proven proper ranging within 3-5 minutes in peak time and over 60% for peak value. The volume of bread dough after fermentation had no significant differences, and the stickiness of dough increased when mixed vegetable powder was added according to the results of texture analyser. When the powder was added, CrumbScan results showed that adding mixed vegetable powder made the volume increase. Also, the crumb grain changes more dense and lowers the crust thickness. The molds on breads were visible after 6 days in all products, but decreased in numbers when mixed vegetable powder was added showing the restraining effect for the molds. From the results of sensory evaluation, the preference level was decreased in comparison to the control bread and the bread with 4% mixed vegetable powder was highest value for the overall acceptance. Among correlation factors, the overall acceptance was sensitive to taste and flavor.