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건강한 삶의 추구에 따른 올리브유 농후제의 개발과 고객인식에 관한 연구: 호텔 레스토랑을 대상으로
김미경 ( Mi Kyung Kim ),이강춘 ( Kyang Choon Lee ) 한국호텔ㆍ리조트ㆍ카지노산학학회 2008 호텔리조트연구 Vol.7 No.2
The purpose of this study is to investigate the influence of Liaison type (i.e. butter based and olive based) on consumers perceived quality, satisfaction, loyalty, and intention to repurchase. The theme of this study was derived from the present trend of pursuing healthy food. The moderns have become more and more healthy conscious and thus, been selective in choosing food. Therefore, nowadays, most people try not to take animal fat, which is believed to cause Arteriosclerosis. On the other hand, olive oil considered as prominent health food diet because of containing unsaturated fatty acid came into the spotlight. First it aimed to develop the olive-oil liaison (Roux). Second, it tried to examine customer perceptions of the olive-oil liaison compared to commonly used butter liaison in hotel restaurants. The theme of the study was derived from the present trend of pursuing healthy food so-called `well-being`. In the result, the extra virgin olive-oil liaison(Roux) with the optimal ratio of 1.4:1 (flour: olive-oil) was developed through repeated sensory tests. The findings also show that customers prefer products with the olive-oil liaison to products with butter liaison in terms of satisfaction and intention to re-purchase.