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중국 북경직할시내 거주 중국인의 커피전문점 품질속성에 대한 인식이 고객만족도, 재방문의도 및 추천의도에 미치는 영향
이묘묘,이영은,윤도경,Li, Miao Miao,Lee, Young Eun,Youn, Do Kyung 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.5
This study was conducted to examine the effects of Chinese perceptions of quality attributes on customer's satisfaction, revisit intention and recommendation intention for coffee shops in Beijing, China. Subjects of this study included 200 customers who had visited a coffee shop at least once during the last year. Statistical analyses were performed using SPSS v23.0 and AMOS v21.0. In this study, the majority of customers visited a coffee shop once or twice a week with friends. Respondents preferred tall-sized warm coffee in the store. The coffee shop quality attributes of were derived from five exploratory factors identified upon analysis of 30 observational variables. It was important to maintain and strengthen the quality attributes of coffee shops in this area because IPA(Importance Performance Analysis) analysis showed that "Doing great, keep it well" part was a desirable area because it had high importance and performance. Finally, path analysis revealed that customer satisfaction was influenced by employee attitude and affected revisit intention and recommendation intention.
충북지역 학교급식 식단의 음식명으로 분석한 다빈도 식재료 및 조리법
한지혜(Jee Hye Han),이솔(Sol Lee),권주희(Joo Hee Kwon),성가윤(Ka Yoon Sung),이재은(Jae Eun Lee),황인희(In Hee Hwang),이묘묘(Miao Miao Lee),한용(Rong Han),이영은(Young Eun Lee),김향숙(Hyang Sook Kim) 충북대학교 생활과학연구소 2016 생활과학연구논총 Vol.20 No.1
This study was carried out to investigate the frequently-used-food materials and cooking methods for menu items offered by school foodservice operations in Chungbuk. A total of 37,619 menu were collected from 203 schools. The results obtained from this study were as follows: The most frequently offered food type for staples was rice(81.4%) and then followed by one-dish food(13.2%), noodle, porridge. The most frequently cooking method for side dishes was stir-fry(24.7%) and then followed by seasoned vegetable(fresh, 20.2%), boiling in sauces(17.0%). According to school types, the most frequently offered food material for stir-fry was pork(13.5%, 16.7%, 20.6%) respectively and that for seasoned vegetable(fresh) was cucumber(17.3%, 14.2%, 9.9%) and that for boiling in sauces was pork(12.9%, 13.6%, 14.4%) respectively and that for seasoned vegetable(cooked) was bean sprout(15.0%, 16.9%, 21.9%) and that for deep-fry was pork(24.8%, 24.3%, 24.5%) and that for grill was pork(16.3%, 10.5%, 15.5%) and that for braise was pork(32.4%, 13.9%, 35.3%) respectively. These data could be incorporated into the quality improvement of school foodservice menu management.