http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 홍완수 (검색결과 217 건)
- 무료
- 기관 내 무료
- 유료
-
-
라이프스타일에 따른 베이커리 카페 선택속성 및 이용행태에 관한 연구 - 20~30대 소비자를 중심으로 -
홍완수,김영식,Hong, Wan-Soo,Kim, Young-Sic 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6
This paper aimed to investigate the influence of consumer lifestyle on consumer selection of bakery cafe attributes. Data were collected through a self-administered questionnaire by 403 random consumers between the ages 20s and 30s in several bakery cafes in Seoul and Gyonggi area. Different methods of statistical analysis had been used such as frequency analysis, factor analysis, k-means clustering analysis, cross tabulation, one way ANOVA and Duncan's multiple range test with SPSS for Window 13.0 package. First, when analyzing the 16 questions of comsumer lifestyles, four factors were extracted: 'dining out-oriented factor', 'achievement-oriented factor', 'brand-oriented factor', and 'health-oriented factor'. Second, the respondents were divided into three groups by k-means cluster analysis: no interest group, dining-out & value oriented group, and health-brand oriented group. Third, consumer's bakery cafe attributes were categorized into five factors including 'food', 'convenience and image', 'store promotion', 'positive dining experience', and 'menu & merchandises'. Finally when analyzing the differences in the selection of bakery cafe attributes according to consumer's lifestyles, it showed a significant differences.
-
-
-
-
노년소비자의 레스토랑 선택속성 및 외식업체의 마케팅 전략 - 외식업체 경영자를 중심으로 -
홍완수,유혜경 한국외식경영학회 2008 외식경영연구 Vol.11 No.1
The purposes of this study are to analyze the restaurant selection of elderly consumers from the view of restaurant managers & employees and to implement those marketing strategies resulted from this study. The questionnaire used for this study was designed to measure the demographic variables and working experiences for the foodservice employees. Also IPA(Importance and Performance Analysis) was used to analyze restaurant selection. The questionnaire was distributed to 350 foodservice employees and a total of 326 usable questionnaires were received for the research. Statistical data analysis was completed using SPSS Win for frequency, t-test, and factor analysis. 24 restaurant selection variables were grouped into 4 factors: sanitation/environment, price, nutrition/health, and service. The foodservice employees assessed the importance and performance of restaurant selection as ‘5.15’’ and ‘5.97’ on the basis points of 7, which suggests that restaurants need to be improved. In particular, the scores on ‘letters of the menu should be big enough for the elders’, ‘menu is easily understandable and choosable for the elders’ and ‘restaurant should equip the facilities for the elderly convenience’ were low performance but high importance. From the results of this study, the marketing strategies toward senior consumers are suggested as follows; restaurants need to make their menu with bigger fonts and develop various price offerings, including senior discounts. Also, comfortable and convenient environments for the elders should be provided.
-
-
-
-
서울지역 초등학교 급식종사자의 위생관련 업무수행도 분석
홍완수 한국외식경영학회 2005 외식경영연구 Vol.8 No.1
The purposes of this study were to measure the sanitation and hygiene practice level of elementary school foodservice operations and to provide effective methods for improving sanitary practices. The employees’ sanitation and hygiene competency list for school foodservice was developed on the basis of the job standardization and literature review. The competency list was divided into three parts; (1) before starting the work, (2) during the work, and (3) after the work. The foodservice staff’s sanitation and hygiene practice level were evaluated by dieticians and employees themselves. Dieticians and foodservice employees in 269 elementary schools located in Seoul were surveyed, showing high response rate of 97.5%. The collected data were processed using the SPSS package program for descriptive analysis and t-test. Most of the schools were found to have conventional foodservice systems(83.4%) and to be operated by contract management(94.8%). It was found that the highest practice level relating sanitation and hygiene was before starting the work and the lowest level was after the work. The items of ‘Do not clean dishes and utensils in production area’ and ‘Clean and sanitize all large stationary equipment after every use, and record equipment monitoring chart’ had the lowest scores by dieticians and employees.
ScienceON
DBpia연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
