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이서봉,Lee, Seo-Bong 한국과학기술단체총연합회 1997 과학과 기술 Vol.30 No.9
정부출연연구소는 대학과 차별화된 연구, 기업이 할 수 없는 연구나 기업에서 하지 않는 연구로 방향을 돌려야 한다. 즉 원천기술 연구, 대형 복합기술 연구, 그리고 국가의 과학기술을 증폭시키는 연구에 매진해야한다.
한식당 메뉴가격이 고객 서비스와 고객만족에 미치는 영향 연구
조춘봉(Cho Chun Bong),이서형(Lee Seo Hyung),채병숙(Chae Byoung Sook) 한국외식경영학회 2009 외식경영연구 Vol.12 No.5
To enhance satisfaction of dining out through acceptance and perception of proper prices we need to activate price differentiation strategy, which enable customer to select differentiated facility and service according to their economic situation and value, and service quality program as well. This study is about dining out menu price which influence on customer service and customer satisfaction. This study shows, First. proper price according to taste and quality of food, facility and service and personal bill for each customer and price flexibility, such as discount benefit, influences on human service, including trust in service member and consistency, and physical service. Second, Perfect, and trust service to fulfill customer satisfaction through professional knowledge and flexibility and standard and immediate tender service with consistency in case of emergency influence positive meaning on the physical service. Third, human service and physical service, which consist of proper and flexibility, influence on customer satisfaction.