결혼피로연 음식에 대한 충북지역 주민의 인식 및 만족도

• 영문명: Perception and Satisfaction of Wedding Reception Foods among Chungbuk Community Residents
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김명숙(Myoung Sook Kim) 김기남(Ki Nam Kim)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제11권 1호, 137~146쪽, 전체 10쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2007.05.29

영문 초록

  The purpose of this study was to investigate the perception and satisfaction of wedding reception foods among 320 residents in Cheongju and Chungju cities of Chungbuk Province, who have participated in wedding receptions and who had experiences in eating wedding reception foods. As for wedding reception food, 55.0% of the respondents said that the kinds of food were adequate, which showed general satisfaction. Sixty five point three percent replied that there were some differences in food items at every wedding reception. The different items were "food taste"(61.8%), "food hygiene"(11.4%) and "food freshness"(11.4%) in order. The reasons why they left food at wedding receptions were "no taste"(35.8%), "less freshness"(23.3%) and "too much food"(21.7%) in order. Fifty three point seven percent showed a preference on buffet. Among them 53.7% said that the reason why they like buffet was "not to leave food". In relation to satisfaction on wedding reception foods, seasonal menu and workers" kindness were the lowest. The items to be improved which the satisfaction degree was low but the importance degree was high were food hygiene, food freshness and tableware cleanliness in order. In conclusion, the strict inspection of hygiene for the wedding reception food and kindness education for employees should be required to improve customer"s satisfaction.

목차

Abstract
Ⅰ. 서론
Ⅱ. 연구방법 및 내용
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
참고문헌

키워드

Perception Satisfaction degree Importance degree Wedding reception food Chungbuk community residents