Consumer's perceptions of the qualities of food and food-related services were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan and Kyeung Nam area. The results are as follows: 1) By age, the elderly group gaved the highest mean score not only for freshness and temperature among the food characteristics but also for cleanliness of dishes and materials of dishes among the food-related service. 2) By occupation, the white collar worker group gaved the highest mean score in all characteristics of food and food-related service than did the blue collar worker group. Especially for courtesy of employees, the mean rating given by the white collar worker group was 3.15/5.00, but by the blue collar worker group was 2.67/5.00. 3) Good appetitive group rated taste of food 3.15/5.00, quality of food vs. food price 3.17/5.00, and freshness 3.15/5.00. But poor appetitive group rated taste of food 2.44/5.00, quality of food vs. food price 2.65/5.00, and freshness 2.70/5.00. 4) Men agreed that the rice and soup were right in amount. And women responded that the rice was in a large amount and the soup was not enough. 5) The white collar worker group agreed that the rice, the soup, the side dish, and the kimchi were right in amount. However the blue collar worker group agreed that the rice was right in amount, the soup and the side dish were not enough, and the kimchi was in a large amount. For seasoning of food, the white collar worker group responded that the salty taste and the hotness were just right. But the blue collar worker group responded that the food was neither salty nor hot at all. 6) The taste of food was shown to be positively correlated (p<0.001) with various food item combinations, freshness of food, and the variety of cooking methods.

The purpose of this study was to get data on the job attitude of cooks. This study was surveyed 216 cooks who work for deluxe hotels at Pusan. The results were summarized as follow: 1. The cooks think that their devotion is most important source for the best cooking. The next are taste, quality of raw materials, skill and hygiene in order. 2. 57.9% of the cooks think that a degree of expertise their field are average, but 73.6% cooks believe that the degree of expertise is higher than the other restaurant cooks. 3. They think that a good cook should be sincere and have proficiency of skill, good human relationship and study attitude, but they also believe an academic background and knowledge is not important to be a good cook. A deficiency of knowledge about cooking is what cooks believe to be the greatest hindrance for progress of cooking skills. The next hindrance are, a shortage of endeavor and authority of management. 4. The cooks believe that the ability of cooking is most important for a promotion, the others are, in order, human relationship, career background and age. 5. The cooks show little satisfaction with their job, but express their unsatisfaction with their pay. Also the cook's social status is mean. 6. The cooks recognize that a change in hotel policy is most important for the cooking department of the hotel. The next are, in order, enlargement of working space, arrangement of equipments and hiring of experts. 7. The cooks think that Japanese cooking have the best prospect in a food and beverage enterprise, while Chinese cooking have relatively lower prospect.

전통식혜는 엿기름과 쌀만으로 만들며, 주성분은 말토오스이다. 그러나 시판식혜는 주성분이 설탕이므로 전통식혜가 아니다. 시판식혜는 엿기름과 쌀만으로 만든 것이 없다. 그것은 엿기름이 잡균에 오염되고, 엿기름 β-아밀라아제 활성이 낮고, 기술적 문제가 많기 때문이다. 이들 위생적, 기술적 문제를 해결하여 전통식혜를 생산하려면 엿기름의 오염미생물을 규제하고, 효소 활성을 규격화해야 한다. 그리고 과학적, 효율적 관리체계를 도입해야 한다. 식혜제조에 β-아밀라아제와 이소아밀라아제(풀루라나아제)를 가하면 100% 말토오스로 당화되기 때문에 경제성이 향상되고, 불량 엿기름에 의한 문제를 해결할 수 있다.

본 논문은 우리나라 제조기업들이 수출활동을 수행할 때 사용하는 유통경로에 대해 살펴보고 기업의 수출유통경로 결정에 영향을 미치는 요인을 찾아보기 위한 것이다. 이를 위해 먼저 유통경로의 전방통합에 관한 전반적인 문헌적 고찰을 하였고 이 중 월리암슨의 거래비용분석모델을 중심으로 유통경로의 통합수준에 관한 논의를 전개하였다. 덧붙여 거래비용분석모델에서 간과하고 있는 전략적 측면을 고려하여 연구모형을 설정하고 가설을 도출하였다. 이러한 연구모형에 따라 실증적 검증을 함으로써 모형의 적용가능성과 이에 따르는 전략적 시사점을 도출해내는 것으로 본 논문을 구성하였다. 분석 결과 외부환경의 가변성과 내부 불확실성이 통합수준에 영향을 미치는 것으로 나타났고 자산의 특유성, 외부환경의 다양성 및 해외시장 지향적 태도는 영향을 미치지 못하는 것으로 나타났다.

본 연구는 임금 상승 등 立地優位 요인의 상실에 따른 전반적인 한국 신발산업의 경쟁우위의 약화에도 불구하고 輸出成果가 신장되는 기업들의 성과 決定要因을 戰略經營을 중심으로 하는 기업 內部能力에 시각을 맞추어 규명하고자 하는 데 목적이 있다. 한국의 신발기업들은 4가지 전략군으로 구분되었는 바 이러한 전략군에 따라 成果와 기업 내부능력에 있어서 差異를 보여주고 있으며 技術 差別化 전략은 기업성과와 경영전략의 仲裁變數 역할을 하지 않는 것으로 나타나고 있다. 환경-전략 적합과 기술전략-경영전략의 적합은 성과에 有意한 영향을 미치지 않으나 전략-집중 적합은 성과에 유의한 영향을 미치는 것으로 나타났다. 기업내부우위 요인이 성과에 미치는 영향이 상대적으로 크게 나타나 기업차원에서의 競爭力 提高를 위 한 능동적이고 적극적인 노력은 열악해지는 외부환경에서도 보상을 받음을 示唆하고 있다. 나아가 분석 결과의 戰略的 含意가 결론적으로 다루어지고 있다.

Consumer's perceptions of the quality of food and food-related servcie were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan Kyeung Nam area. Data from consumers were analyzed by using SPSSPC+ program in terms of 2-test, oneway ANOVA, t-test. The results are as follows: 1) Among the food characteristics, the mean rating for temperature of food was 3.18 over 5, for quality of food vs. food price 2.97, for fresshness 2.96, for taste 2.86, and for combination of colors 2.73; 2) In the food-related service, the mean rating was 3.20 for cleanliness of dishes, 3.18 for quality of dishes, 3.01 for varity of food items, 2.95 for courtesy of employees, and 2.57 for availability of favorite food. 3) Self-operated foodservice showed higher mean ratings in nutrition of food, quality of food vs. food price, and availability of favorite food than does the contracted one. 4) The rice (85.0%) and the kimchi (81.4%) were right in amount, but the soup (42.5%) and the side dish (49.0%) were not enough. 5) In seasoning of food, 45.2% of the respondents agreed that the salty taste and the amount of MSG were just right. However, 38.0% and 37.9% of them responded that the salty tast was strong and the amount of MSG was much. 6) The respondents mostly required the improvement of the taste of side dish, nutrition of food, sanitation of food, and variety of menu items.