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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.
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.
홍완수 한국외식경영학회 2004 외식경영연구 Vol.7 No.1
This study attempted to investigate the causes of inappropriate sanitary practices in secondary school food service operations, to measure the sanitation and hygiene level. and to develop effective methods to improve sanitary practices. This study was executed under the cooperation of Seoul City Education Office and the dieticians and food service employees in 198 secondary schools in Seoul. 193 completed questionnaires were used for the statistical evaluation. For the staff’s perceived sanitary management variable, the dieticians rated between 1.95 and 3.96 on the five-point Likert scale. The personal hygiene presented the lowest rate, while the working process showed the highest. 12 questions regarding poor sanitary practices in school food service operations were included in the questionnaire. The responses to two questions -questions concerning the difficulty in maintaining the kitchen floor dry (p=0.000) and the difficulty in using separate cutting boards and knives for different tasks (p=0.000)- showed significant differences between the dieticians and the food service workers. As to the cause for not maintaining the kitchen floor dry, 42.0% of the dieticians pointed to a lack of knowledge and information, while 44.0% of the food service workers found the cause in the shortage of the working time and work overload. Regarding the difficulty in using separate cutting boards and knives for different tasks, 24.4% of the dieticians mentioned budgetary problems, and on the contrary, 30.1% of the food service workers again pointed to the shortage of the working time and work overload. These findings indicated the importance of and the need for providing regular, special sanitation training programs for the personnel working in the school food services.
지식경영 도입을 위한 패밀리 레스토랑의 지식기반 환경 분석
홍완수,전수연 한국외식경영학회 2006 외식경영연구 Vol.9 No.2
The purpose of the study was to assess knowledge-based environments for knowledge management at family restaurants. Knowledge-based environment dimensions were habits, capabilities, organizational structure, processes, and technology. Four family restaurant chains agreed to participate in the study. Employees working at unit restaurants were surveyed on the levels of the knowledge-based environment dimensions. The results are summarized as follows; At the unit restaurants, employees’ habits were influenced by their positions, age, and use of groupware. Factors affecting the capabilities were positions, salary, and customer numbers. The culture score was influenced by tenures at current operations, customer numbers, and use of groupware. Factor affecting the organizational structure dimension were employees’ certification and customer counts.
홍완수,장미라 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.1
The purpose of this study was to evaluate the performance and importance of dietitians' role in order to provide basic information for an efficient foodservice management. This approach was achieved using a variety of quantitative and qualitative informations including general foodservice management, dietitian's role performance and importance. A survey of 453 office and factory foodservices was undertaken and detailed information was collected. Statistical analysis of data was performed using SAS package program for descriptive analysis, t-test, x² test, and analysis of variance. The general characteristics of the dietitians were that 80.20% were aged between 20∼29 and 66.49 had work experience with less than 5 years. And 61.68% were graduated from college. The Importance-Performance Analysis (IPA) technique was used for obtaining information of dietitian's foodservice management practices. By the results of the IPA technique, foodservice attributes with fair to poor performance and high impotance was service management for customer satisfaction. The average scores of dietitian's role performance and importance were 3.33 and 4.03 out of 5, respectively. Dietitians with work experience more than 10 years and aged more than 30 years old had more work performance than those.