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스타벅스 커피전문점의 서비스 개선을 위한 마케팅 전략 : 사례연구
김우실,오경남,이영희,조강옥 한국외식경영학회 2002 외식경영연구 Vol.5 No.1
The primary purpose of this study was to draw a marketing strategy by the analyzing today`s trends and surroundings, and the attitudes of consumer on Starbucks coffeeshop, one of the most rapidly growing specialty coffeeshops, among any other take-out coffeeshop today. For the Starbucks coffeeshop, the survey was carried out with several views such as the experience of using it, the reasons of using specialty coffeeshop, the investigation about it. The main reasons for frequent specialty coffeeshop was reported that Starbuck coffeeshop to be the appropriate place for their meets and own experience of special taste. The taste of Starbucks coffee was evaluated by the degree of satisfaction, but the students needed the better atmosphere and convenient use. The marketing strategy of price is to be closely reconsidered, because most of students and business men responded to the cutdown of the price. Therefore, it was quitely recommended that the marketing strategy of better! service and special atmosphere should be preferred to the strategy of freshness. This study finally came to build up the 4 ps of marketing strategy: product marketing (new set menu), area marketing(place for target customer), promotion and price marketing(coupon, etc), and procedure marketing (reducing the time process).
녹차가루와 녹차물 추출액의 첨가수준에 따른 제주보리빵의 기호성 및 품질특성
김우실,이미정,박영선 제주한라대학 2000 論文集 Vol.24 No.-
At the production of 「Jejuborybbang」, the separate characteristic is duly reviewed by each addition of green tea powder in the ratio of 0%, 2.5%, 5%, 10% and water extract of green tea in of 50%, 70%, 100% as well. A unique difference in color and property has been come out in addition of green tea powder by chemical analysis and sensory evaluation, but not so much noticeable with the comparison of control in addition of water extract green tea. The conclusion is that it is most preferable to use control at making of 「Jejuborybbang」, but also preferable to add the ratio of 50%, 70%, 100% of water extract of green tea and 2.5% of green tea powder each into the making of 「Jejuborybbang」.
김우실,이미정 한국외식경영학회 2002 외식경영연구 Vol.5 No.2
The characteristics of two types of mayonnaise products, which one of them is available at the market, and the other was made in three kinds of water phase, were examined for their storage time and methods. 1. In keeping in cold storage and room temperature, there was no big color difference according to the storage time, In Lightness, Redness, Yellowness. there was a big difference between two types of mayonnaise products. 2. Rheological characteristics seemed to be related to the storage time. There is a tendency that viscosity is becoming lesser, as the time is longer. The sample having most likely viscosity with the mayonnaise at the market is the mayonnaise produced in prematurity citrus fruit juice. 3. Emulsion activity and emulsion stability of the mayonnaise showed that the mayonnaise used vinegar was the most unstable and the market product was the most stable of the storage methods. 4. Oil droplets of the market product by the light micrographs was not influenced on the storage time and methods. However, the mayonnaises with lemon and vinegar was changed, 5. In sensory evaluation, the mayonnaise at the market was evaluated to be most desirable. The mayonnaise made by prematurity citrus fruit juice was evaluated as the most desirable among others.
김우실,김영상 제주한라대학 1997 論文集 Vol.21 No.-
The subjects of this study are the students preparing themselves for an examination of entrance into a university(college) and the parents of students. The aims of this study are to investigate what is the most important criteria on their choice of university(college) , what is their impression of Halla college and what is the strong points and weak points of Halla college. Furthermore, authors hope to present the strategies of development of Halla college. On criteria of choice of university(college) , they regard the environments of learning, the possibility of development and the conditions of attending school as important, on the other hand, they disregard the scale of university (college) , image of university (college) and unacademic activities of students. On impression of Halla college, the strong points are the conditions of attending school, the environments of learning and the scale of college, on the other hand, the weak points are tuition fee, the image of college and possibility of development as a whole. From these results authors find out that the condition of attending school and the environments of learning are the strong points of Halla college as well as the important criteria of choice of university (college) , but the possibility of development as one of most important criteria of choice of university (college) is found out as a weak point of Halla college. For that reason, authors propose the necessity of strategic investigation on that point. On opinions on school moving, the students and the parents give an affirmative answer because of expectation of new environment in spite of merits of accessibility that Halla college is located nearer to downtown than other college in Cheju - do. Above all, it is proposed that transport systems for attending school will be needed in master plans on school moving on 21 century.