생산과 유통체계 개선을 통한 전통장류 판매촉진방안

• 영문명: A Scheme for Sales Promotion of Traditional Soybean Sauce by Improving Production and Distribution System
• 발행기관: 한국외식경영학회
• 저자명: 김두라(Kim Doo Ra)
• 간행물 정보: 『외식경영연구』6권 1호, 129~146쪽, 전체 17쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2003.04.30

영문 초록

The study was designed to build a scheme for sales promotion on the tracitional soybean Sauce by improving production and distribution system. And thirty farm households and thirty Korean traditional restaurant owners were participated in the survey. The authors found that six steps would be considered in order to build a scheme for sales promotion on the traditional soybean Sauce.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 연구의 이론적 고찰

Ⅲ. 조사설계 및 조사의 결과

Ⅳ. 전통장류의 판매촉진 방안

Ⅴ. 결론

참고문헌

키워드

Traditional Soybean Sauce Rural Household Income Traditional Fermentation Food Traditional Korean Restaurant