Earticle

초록

영어

One makes a choice of things to eat at a variety of restaurants existing in the market. Before the choice, one ought to go through a process of evaluating those restaurants. So this study takes a look at the optional behavior and attributes of clients and the preference of goods. By achieving this purpose, this study will hopefully contribute to the development of bakery menu goods and new plans for marketing.
The primary purpose of this research is to make a comparative analysis of the interior preference factors of goods, the exterior preference factors of goods and the tendencies of preferring menu goods in the area of bakery and to come up with measures for developing menu goods and establishing marketing strategics by determining the current situation of preference and creating menu goods. The following are the findings.
On the basis of these findings, measures for the activation of marketing should be prepared by making reference to the preferred goods and determining the correlation between the preference factors and the kinds of manu goods.

목차

ABSTRACT
 I. 서론
 II. 이론적 고찰
  1. 메뉴상품 품질선호 이론
  2. 베이커리 메뉴상품 품질 선호요인
 III. 조사의 설계
  1. 조사의 목적
  2. 조사대상자의 선정 및 조사시기
  3. 설문지 구성
  4. 분석의 방법
 IV. 분석 결과
  1. 고객의 일반적 특성
  2. 베이커리 메뉴상품의 맛에 대한 선호도
  3. 베이커리 메뉴상품의 종류에 대한 선호도
 V. 결론
 참고문헌

키워드

저자

• 신일성 [ Shin, Il-sung | 해운대 그랜드호텔 ]
• 최정수 [ Choi, Jung-Soo | 경남정보대학 식품과학계열 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  대한건강과학학회지 [Journal of Korean society of health sciences]

• 간기

  반년간

• pISSN

  1738-401X

• 수록기간

  2004~2025

• 십진분류

  KDC 517 DDC 613