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제과.제빵 종사자의 품질관리 인식에 관한 연구 -서울지역을 중심으로-
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  • 제과.제빵 종사자의 품질관리 인식에 관한 연구 -서울지역을 중심으로-
  • A Study on the Quality Management percept ion of Baking′s Staffs
저자명
강석우
간행물명
Culinary research
권/호정보
2002년|8권 1호|pp.107-123 (17 pages)
발행정보
한국조리학회
파일정보
정기간행물|
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이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
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As result of analysis of the importance in this study majority the answerers indicated as recognize it important and indicated that shows difference in average among the groups. In the age there was difference among group by marketing quality and symbolic quality of menu was indicated and in the symbolic quality factor of menu as the younger age indicate much more important. There was no factor indicates do florence in average among groups subject to educational degree however, in the marketing quality and symbolic quality of the menu the higher academic degree regards it higher as indicated. As a result of difference analysis subject to channel of education it indicated as appearance of difference among the groups among factors of internal quality, marketing quality and symbolic quality of the menu. The average among groups subject to number of consecutive years indicated as there is difference by factors of external quality, internal quality, marketing qualify and symbolic quality of the menu and, the service group between 15~20 years as longer servicing period evaluate lower.