음식물쓰레기 자원화를 위한 적정처리 방법과 발생량 최소화 방안에 관한 연구

• 영문명: A study on the food waste management method and the production minimization alternatives for resources recycle: Emphasized on the Step Management
• 발행기관: 한국외식경영학회
• 저자명: 채희경(Chae Hui Kyung) 채병숙(Chae Byoung Sook) 조춘봉(Cho Chun Bong)
• 간행물 정보: 『외식경영연구』11권 2호, 103~122쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2008.06.30

영문 초록

Among life waste, reason that must observe food waste is that environmental pollution that food waste produces is serious. Must propel more underlying occurrence control than other some garbage actively in management of food waste. Was abreast of virtue research and questionnaire research that see hereupon recognizes about food waste occurrence amount and food waste resources anger. As analysis result, efficient and scientific step management, education of employees etc. appeared must consist with equipment development reduce the food waste occurrence amount although step management for food waste minimize occurrence amount is enforced and do this resources. See this that way that minimize layer occurrence by loss in quantity food garbage is best method because it prohibits direct reclamation by the law and waste as a sheep which breed even if do that have recycling and government must focus and propel all capacity in public information education loss in quantity.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 고찰

Ⅲ. 연구 설계

Ⅳ. 실증분석

Ⅴ. 결론

참고문헌

키워드

Step management Food waste resources anger Occurrence amount smallest anger