데미글라스소스(Demi-glace sauce)의 구매 수용 태도

• 영문명: Purchase Accommodation Attitude of Demi-glace Sauce: Focused on Cooks of Deluxe Hotel
• 발행기관: 한국외식경영학회
• 저자명: 김동석(Kim Dong Seok) 오영섭(Oh Young Sub) 백정미(Back Jeong Mi) 김인숙(Kim In Sook) 고동우(Ko Dong Woo) 최수근(Choi Soo Keun)
• 간행물 정보: 『외식경영연구』9권 2호, 105~128쪽, 전체 24쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2006.06.30

영문 초록

The purpose of this study is to validate(verify) evaluation belief of demi-glace sauce, which has relation with self-esteem and career for development of demi-glace sauce on a commercial. and this study conducted a survey of purchasing behaviors(attitudes) & receptiveness in order to watch accurate course on development of demi-glace source. according to analysis, the results are as follows. First, the more high practical career of cook is, the less poor evaluation belief of demi-glace sauce is. and the cook who is on a high level for self-esteem has lower evaluation belief than if not. moreover, the lower cook has evaluation belief of demi-glace sauce on a commercial, the lower cook seems to have purchasing behaviors(attitudes) and receptiveness. Second, we are in need of development of product for a commercial to reduce a labor cost and the prime cost both and to enhance the convenience instead of developing taste, quantity and colors of product which is made directly by the cook. Based on the result of this study, we will make efficient use of research data for development of demi-glace sauce product and we will be able to improve conservation of taste which has a good quality by making by hand through standardization and mass production of traditional culinary skill.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 가설의 설정 및 연구모형

Ⅳ. 연구방법

Ⅴ. 실증분석결과

Ⅵ. 결론 및 제언

참고문헌

키워드

Demi-glace Sauce Purchase Accommodation Attitude