Introduction of construction cost estimating system is necessary to promote appropriate reflection of construction cost and simplified and efficient amount work. The results of this study are as follows. In the results of considering the basic concept and composition of a construction type estimating system, an example orders are concentrated on an apartment house in the country. The building appurtenant work of extension work is high(1.52) as compared with others. In regression analysis for a construction cost, the models are as follows. In a new construction work, (construction cost)=(building area), and in extension work, (construction cost)=(building area). Accordingly, this study wishes to compare and analyzes main contents of original cost method and results cost method, and propose predetermined amount estimation device through existent literature study investigation for accumulation of the construction cost.

The purpose of this study was to measure the effects of menu price and image on perceived sacrifice and value of tourist restaurant, the mediating effects of perceived sacrifice on the relationships between menu price and value, and between image and value. A total of 273 questionnaires were completed. ANCOVA was used to measure the mediating effects of perceived sacrifice on the relationships among menu price, image, and value. When the menu price and perceived sacrifice were regressed on the value, the menu price and perceived sacrifice were statistically significant. Moreover, when the image and perceived sacrifice were regressed on the value, the image and perceived sacrifice had a statistically significant effects on value. The results demonstrated that perceived sacrifice played a mediating role in the relationship between menu price and value.

The purposes of this study were to measure price elasticities of menu items of a family restaurant, identify differences of price elasticity between subgroups, and provide a comprehensive understanding on price elasticity. 3 menu items of a salad buffet family restaurant in Seoul were selected for analyses, and a questionnaire was developed through literature review and modified after pilot test. The questionnaires for main survey were distributed to 250 customers on their visit to the restaurant, and a total of 139 questionnaires were used for analyses (55.6%). Statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, t-test, ANOVA, and the main results of this study were as follows. The demands were expected very elastic to the changes in prices of all 3 menu items, and there were significant differences between groups of different company types. In addition, the changes in use were less affected by the changes in menu price when customers were satisfied with each menu item. On the basis of these results, it was concluded that price increases of menu items should be companied by quality improvement of products and services, and differentiated marketing strategy for each segments of customers would be helpful to profitability of the restaurant. Overall, measurement of price elasticity could help to predict customer behaviors on price changes, and give much useful information for managers and marketers of foodservice organizations in development of price strategies.

The purpose of this study was to investigate how comparative menu price, human service, amenity, and menu quality affected menu value, and how menu value influenced revisit intention. The model was tested in a family restaurant setting using a sample of customers visiting and enjoying menu in Daegu metropolitan city. Empirical results confirmed that not only do human service, amenity and menu quality increase menu value but that comparative menu price reduces menu value. Menu value was also found to be a significant antecedent of revisit intention. The results obtained have major implications for family restaurant marketers as well as for future research. First, family restaurant marketers should pay attention to menu pricing, as menu price decreased menu value. Second, family restaurant marketers should try to increase menu value through training of human service. Third, family restaurant marketers should try to add menu value by way of recruiting high-skilled cook. Fourth, family restaurant marketers should make efforts to attract customers through interior design.

본 논문은 제품공급자, 중간분배자 그리고 고객으로 구성된 2 단계 공급사슬에서 공급자가 수요 증대를 목적으로 중간분배자에게 일정기간 동안 제품대금에 대한 지불연기를 허용하는 상황을 고려하여 중간분배자의 신뢰성있는 판매가격 및 재고보충정책을 결정하는 문제를 다루었다. 문제 분석을 위하여 고려하는 제품은 시간에 따라 일정률로 퇴화한다는 가정과 함께 수송량에 따라 할인되는 수송비를 고려하여 모형을 수립하였고, 중간분배자의 수익 증대를 위한 경제적 판매가격 및

Growth possibility is big to culture tourism resources and representative tourist resort of the Korea that use view of nature photon circle properly such as ceramics that target area possesses. Area development plan through growth possibility should be arranged to international ceramics production complex and distribution complex. Therefore, Marketing analyzing future district theme establishment and strength in priority via past and present of target area.