명목그룹 기법을 활용한 다양한 인삼소스 개발 평가

• 영문명: The Development of Various Ginseng Sauce Applying for Norminal Group Technique
• 발행기관: 한국외식경영학회
• 저자명: 한경수(Han Kyung Soo) 서경미(Seo Kyung Mi) 이영혜(Lee Yeong Hye)
• 간행물 정보: 『외식경영연구』9권 1호, 109~131쪽, 전체 23쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2006.03.31

영문 초록

The purpose of this study was to develop various ginseng sauce using NGT(Nominal Group Technique). For the study, two of expert groups were composed, and two times of NGT meeting were accomplished. When the first NGT meeting, 4 experts(chefs) who have been working first grade hotel in seoul. 10 experts(chefs) joined, and 12 professionals were joined on the 2nd NGT meeting. When the 1st NGT meeting, 3 kind of ginseng sauce: ginseng salad dressing, ginseng chicken sauce, and ginseng steak sauce were suggested, They tested 3 kinds of ginseng sauce, commented the problems and the direction of improvement of ginseng sauce, discussed about the problem and the direction of improvement of ginseng sauce. Finally, they made the result. The meeting was continued during 2 hours. On 2nd NGT meeting was little bit different. 9 kinds of sauce such as 4 kinds of salad dressing, 2 kinds of chicken sauce, and 3 kinds of steak sauce were suggested. each expert tested the samples, and give the score and commented about the problems. Finally, they choose the best sample, and the 2nd meeting was continued during 3 hours. The nominal group meeting was continued from 1st of April, 2005 to 31st of Jun. 2005.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 결과분석

Ⅴ. 결론

참고문헌

키워드

Ginseng base sauce Various Ginseng sauce NGT