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여성 조리교육의 특성과 환경이 교육품질 및 취업동기에 관한 연구
주인숙 ( In Suk Ju ),송기옥 ( Ki Ok Song ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2014 호텔리조트연구 Vol.13 No.3
This study is about culinary education characteristics and environment to the education quality and employment motivation based on culinary education attendees who were studying women`s center and women`s hall. The study was set the 5 hypothesis according to advanced research. Furthermore, for the convergent validity and discrimination validity the study was applied the multiple regression analysis. The result is following. First, the education characteristic was achieved learning desire as well as the high level of learning desire leads developed knowledge and skills for the good quality of life also the attendees had self- confident about their ability. Second, about the education environment the attendees recognized that the education institute has well organized complementary facilities but it has poor accessibility and child care service facilities. Third, the management and facility atmosphere were influenced on the concentration of learning and education quality. Fourth, the education quality was influenced on macroscopic and microscopic motivation. Fifth, the education environment was partly influenced on the employment motivation. The education management was not influenced on macroscopic motivation but the education facility was influenced on macroscopic motivation.
시판 소스에 대한 소비자의 이용실태 및 상품품질이 소비자 만족도에 미치는 영향
주인숙(Ju, In-Suk),홍완수(Hong, Wan-Soo) 한국외식경영학회 2016 외식경영연구 Vol.19 No.5
본 연구의 목적은 시판소스에 대한 소비자의 이용실태 및 시판소스에 대한 소비자 만족도와 재구매에 영향을 미치는 시판소스 상품품질에 관하여 검증하고자 하는 것이다. 실증분석을 위하여 서울․경기․충남지역에 소재한 평생교육기관의 조 리 교육 수강생을 대상으로 설문지 300부를 배포하고 이중 240부를 분석에 활용하였다. 이용실태 조사 결과 시판소스에 대한 구매빈도는 2달에 한번이 가장 많았으며, 사용용도는 일상식사용이 가장 높았고 시판소스를 사용하는데 있어 어려 운 점은 재료를 소량으로 구입하기 힘들다는 의견이 가장 많았다. 시판소스 상품 품질요인 중 브랜드 품질과 성능품질은 소비자 만족도에 유의한 정(+)의 영향을 미쳤으며, 브랜드 품질요인은 재구매에 유의한 정(+)의 영향을 미치는 것으로 조 사되었다. 소비자의 시판소스에 대한 만족도는 재구매에 유의한 정(+)의 영향을 미쳤다. 이러한 결과를 토대로 소비자가 요구하는 맞춤형 시판소스 제품개발 방향을 제시하고 마케팅 전략을 위한 기초자료를 제공하고자 한다. The objective of this study was researching consumer’s usage of commercial sauces and their satisfaction level of quality to provide a baseline data for better commercial sauce production through the survey analysis. The survey was conducted on 240 female students who took the regular home cooking classes at lifelong education institutes. Results showed that consumers took into account the expiration date(4.49/5points), price(4.40), and food additives(4.23) most frequently when purchasing commercial sauces, and preferred products packaged in glass jars(76.7%). They had difficulty purchasing small quantities of food ingredients(47.9%). Four factors including price qualities, brand quality, service quality and performance quality were derived for product quality of commercial sauces. Multiple regression analysis showed brand quality and performance quality had statistically significant positive effect on customer satisfaction, and brand quality had a statistically significant positive effect on repurchase intention. Also, the consumer satisfaction had a statistically significant positive effect on repurchase behavior of consumers.