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전통시장의 경영컨설팅 서비스품질이 경영성과에 미치는 영향 - 컨설팅 활용도의 매개효과 - KCI 등재

A Study on the Service Quality of Management Consulting of Traditional Korean Markets and This Affects the Management’s Performance - Mediating Effects of Utilizing Management Consulting -

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韓國食生活文化學會誌 (한국식생활문화학회지)
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study investigated the influence of the quality of a business management consulting service and the mediating effect of utilizing a business management consulting service. For this purpose, data was collected from 200 self-employed workers of the Moonchang market in Dasejun, the Yongdap market in Seoul and the Jatgeoeul market in Gapyeong. The result of the study are as follows. First, it was found that the quality of interaction, the quality of the result and the quality of the physical environment have significant influences over peoples’ financial aptitude. Second, it was found that the quality of the interaction, the quality of the result and the quality of the physical environment have significant influences over peoples’ non-financial aptitudes. Thirds, the evaluation of a mediating effect of utilization of a business management consulting service on the relationship between the quality of a business management consulting service and business performance showed that it has a significant influence in all ways and so this, proved its mediating effect. Therefor, as one of the means to activate traditional markets in Korea, it would be beneficial to actively introduce a business management consulting service and this would achieve a better performance through efforts to change the perception of employees and consultants about post-management of business management consulting services.

목차
Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 조사대상 및 기간
    2. 조사내용 및 분석방법
III. 결과 및 고찰
    1. 업체의 일반적 사항
    2. 측정항목의 신뢰도 및 타당도 검증
    3. 경영컨설팅 서비스품질, 경영성과, 컨설팅 활용도 간의 상관관계 분석
    4. 경영컨설팅 서비스품질이 경영성과에 미치는 영향 분석
    5. 컨설팅 활용도의 매개효과 분석
IV. 요약 및 결론
References
저자
  • 안상훈(경기대학교 외식조리관리학과) | Sang Hoon An (Department of Foodservice and Culinary Management, Kyonggi University) Corresponding author
  • 박미라(경기대학교 외식조리관리학과) | Mi Ra Park (Department of Foodservice and Culinary Management, Kyonggi University)
  • 이용철(우송대학교 외식조리학부) | Yong Chul Lee (Department of Master Chef, Woosong University)