외식상품개발에 따른 식품안전성지향효과 인식에 관한 연구

• 영문명: On the Food Safety Point Effect Recognition for Foodservice Merchandise Development
• 발행기관: 한국외식경영학회
• 저자명: 이선호(Lee Sun Ho)
• 간행물 정보: 『외식경영연구』10권 4호, 361~376쪽, 전체 16쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2007.12.31

영문 초록

The purpose of this study is as follows: (ⅰ) to explore the relationship between food merchandise development and food safety, (ⅱ) to compare groups with respect to food safety. Statistical techniques employed include correlative analysis and T-test. SPSS 12.0 package program is used for statistical analysis. The results of the test of hypotheses can be summarized as follows. First, we find that as for food safety point factors there is significant relationship among effect survey factors including customer satisfaction, cost reduction, customer prior occupation, accident prevention and suitable relation. Second, we also find that there is significant difference between the active groups in dealing with the safety strategies and the passive groups in every effect variable: customer satisfaction, cost reduction, customer prior occupation, accident prevention and suitable relation. It might be suggested that foodservice firms introduce safety polices.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구방법

Ⅳ. 연구결과

Ⅴ. 결론 및 제언

참고문헌

키워드

Foodservice Merchandise development Food safety Effect surveys