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LOHAS 소비성향을 고려한 단체급식 메뉴개발이 경영성과에 미치는 영향
장승준 ( Jang Seung-jun ),최웅 ( Choi Woong ),고육미 ( Gao Yu-mei ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2018 호텔리조트연구 Vol.17 No.1
In this study, Demonstrated the relationship between the use of menu development factors for users who use menu meals and the relationship between menu development factors and the relationship between menu development factors and management outcomes. The analysis of data in SPSS 22.0 programs to test the hypotheses of this research. The study results can be summarized as follows: First, the development factor of the menu has a significant impact on management performance. Second, Significant effects on quality, hygiene, and environmental performance management factors of the menu development factors of the menu development factors are shown. Third, the trend of the LOHAS consumer has shown that the effects of adjustment are significant in relation to the relationship between menu development factors and management outcomes, and the analysis results of quality, hygiene, and environmental variables are significant.