좋은 식단재를 통한 음식물 쓰레기 감량방안에 관한 연구

• 영문명: A Study for the Effective Way for Reducing Foodwaste through 「Good Menu」
• 발행기관: 한국외식경영학회
• 저자명: 이병순(Lee Byoung Sun)
• 간행물 정보: 『외식경영연구』1권 1호, 299~318쪽, 전체 19쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 1998.06.30

영문 초록

The purpose of this study was to evaluate Good Menu (JoEun-SikDan) for the reducing of foodwaste. Subjects consisted of 368 foodservice directors and 347 consumers living in Inchon The Good Menu is the useful method in reducing of foodwaste, in order to reduce foodwaste and to use GoodMenu, more practical help of gerverment are required. Consumers' perception and interest degree of GoodMenu was the major intervening variable which reduced to foodwaste.

목차

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론

참고문헌

Abstract