Earticle

초록

영어

This study is for recognizing the importance of the hygienic situation in operating of mass service. The food service industry needs to search more hygienic and safer management system through the application of HACCP system and provide foodstuffs which is much safer and more hygienic to the customer. To help hygienic improvement of mass service and HACCP application, we drew up the question item regarding each variable and collected a data through the research. The research was done to the worker who works for mass service and executed at the staff dining room inside the company of Ulsan.
The result of research is following.
First, the question about the awareness of HACCP among workers of mass service is examined the application of the HACCP is necessary to mass service. From this item, we find that the standard HACCP becomes the important element in hygienic improvement of mass service. Second, the question about hygienic control level (condition) was invested the personal hygiene is managed best and the hygiene of enterprise funeral facility and the machinery and tools is managed better. Third, the item regarding the customer trust about the ready-made food appeared it gives a trust to the customer the personal hygiene of the HACCP application enterprise market staff and even the HACCP application enterprise funeral staff behavior pattern weigh with a reliability.

목차

I. 서론
 Ⅱ. 이론적 고찰
  1. HACCP의 개념
  2. HACCP의 적용 필요성과 효과
  3. 단체급식의 위생관리 고찰
  4. HACCP의 단계별 위생관리
 Ⅲ. 실증조사준비
  1. 연구의 모형
  2. 가설의 설정
  3. 표본의 설계
  4. 설문지의 구성
  5. 분석방법
 Ⅳ. 실증조사분석
  1. 일반적 특성
  2. 타당도 및 신뢰도 분석
  3. 연구가설 검증
 Ⅴ. 결론
 참고문헌
 Abstract

저자

• 김정호 [ KIm, Jeong-Ho | 영산대학교 석사, 아워홈 팀장. ]
• 박헌진 [ Park, Heon-Jin | 영산대학교 호텔관광대학 교수. ]
• 정연국 [ Jeong, Yeon-Kook | 동의과학대학 국제관광계열 조교수. ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  관광서비스연구 [Journal of Tourism Services Research]

• 간기

  반년간

• pISSN

  1598-6853

• 수록기간

  2001~2016

• 십진분류

  KDC 326 DDC 338