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류은순 高神大學校 1990 論文集 Vol.18 No.2
The purpose of this study were to investigate the general business practice of fast food franchise system and to improvement of the foodservice management structure of fast food restaurants. Data were collected from 4 hamburger and 7 noodle franchisors, and from 21 hamburger and 38 noodle chains. Surveyed chains were composed of 10 franchisor-owned units and 49 franchised units. The primary instrument used in this study was Likert-type 5-scale questionnaire. All statistical data analyses were conducted using the SPSSX. The results of the study were summarized as follows : 1. 50% of hamburger franchisors was operated by franchisor-owned units and all of noodle franchisors were operated by franchised units. 2. Most hamburger chains and franchisor-owned units used standardized recipes, but only 13.1% of noodle chains and 26.5% of franchised units used them. 3. 55.1% of franchised units and 60.5 of noodle chains were not practiced periodic education and training program by franchisors. 4. Franchisor-owned hamburger chains rather than franchised noodle chains were better managed by franchisors in terms QSC and management support.
류은순 고신대학교보건과학연구소 1999 보건과학연구소보 Vol.9 No.-
This study has been performed to understand the behavior characteristics of the tourists and to evaluated their satisfaction to Taejongdae Park facilities in Pusan. The questionnaire was used this study as a survey method. Questionnaires were administered to 185 (men 81m wimen 104) tourists at Taejongdae park. The results obtained were as follows. The sixty-four percent of the tourists recommended Taejongdae Park as the best tourist resort in Pusan and 30.3% of them recommended Haeundae. Taejongdae Park has good image in beauties of nature(78.1%) and Haeundae has better image in the famous resort(37.8%) and the recreational industry(22.2%). Regarding total mean socre of Taejongdae Park facilities, The conveninence of parking lot was 2.71/5.00, cleanliness of restiong room 3.46/5.00, cleanliness of toilet room 3.08/5.00, convenience facilitiies 2.94/5.00, recreation facilities 2.85/5.00. The fifty-six percent of tourist visited the restaurants around Taejongdae Park but many tourists indicated that there was not good restaurants around it. And the mean score of the variety of menu was 3.25/5.00, taste 3.13/5.00, atomosphere 2.95/5.00, parking lot 2.78/5.00, sanitary condition 2.68/5.00, and cleanliness of toilet room 2.64/5.00.
급식운영형태에 따른 부산지역 중학생의 학교급식에 대한 만족도 조사
류은순 고신대학교보건과학연구소 2003 보건과학연구소보 Vol.13 No.-
The purpose of this study was to evaluate the students' satisfaction with the quality of middle school food service by food service management type in Busan area. A survey from 8 middle school food service operation (four school for self-operated food service, four for contracted food service) was undertaken and detailed information was collected from 771 middle school students. The average scores were -1.21 for quality satisfaction in self-operated school food service, -1.54 in contracted food service. The self-operated food service operation had significantly (P<0.01) higher average scores in meal, sanitation, menu, responsiveness of food service staff, and exactness of service factors those of the contracted food service. At the expectation and perception grid, high expectation and low perception (fous here) item were reflection of student's opinion in menu, treatment of complaints, cleanliness of dish, sanitation of food, cleanliness of delivery cart, portion size of food, service of dessert in two type of food service. The results of this grid indicated the areas that the attention of management should be given to improve the quality of food service.
류은순 고신대학교 영도발전연구소 1999 영도연구 Vol.1 No.-
This study was conducted to improve customer satisfaction for the service quality restaurants in Youndgo-Gu(District) and the other districts of Pusan. A questionnaire was used in this study as a survey method. The questionnaire was responded by 448 customers. and 227 were from Youngdo and 221 were from other districts. The results were as follows: (1) Customers utilized Korean-style restaurants most frequently as 44.7%. fast food restaurants the next. (2) Among the characteristics of restaurant service quality, the mean rate of customer satisfaction for taste was 3.35/5.00, food quality 3.33/5.00, sanitation 3.02/5.00, atmosphere 3.01/5.00, hygiene of toilet 2.59/5.00, and convenience of parking lot 2.54/5.00. It is noted that the customers in other districts showed a significantly (p<0.01) higher mean rate in variety of restaurants and utilizing of restaurants than that of Youngdo distrid customers. (3) The customers were dissatisfied with the general service level, high price, lack of convenience places, poor hygiene facilities, and the atmosphere. It showed that the perception of importance for restaurant service quality by customers was in the following order : taste > hygiene > price > general service. (4) Chinese-style restaurants showed significantly (p<0.01) lower satisfaction rate in service quality (taste. atmosphere. hygiene. general service) than Korean-style. western-style. or Japanese-style. or fast food restaurants.
영도지역 관광상품화를 위한 향토음식을 개발에 관한 조사
류은순 고신대학교 영도발전연구소 2001 영도연구 Vol.3 No.-
This study was conducted for the development of the local traditional menu for tourism in Youngdo-Gu, Busan. A questionnaire was used in this study as a survey. The questionnaire was answered by 111 restaurant owners in Youngdo-Gu. The results were as follows: (1) Respondents thought that the local traditional menu consisted of sliced raw fish(67.6%), mulweidupbab(53.2%), haemultang(boiling marine products)(36.9%), aguggim(steamed frog-fish)(25.2%). (2) The concerns of the local traditional menu was 3.37/5.00, the necessity for the development of the local traditional menu was 3.76/5.00, and the effects of the menu on tourism was 3.98/5.00. (3) They wanted to develop the local traditional menu to increase publicity for Youngdo-Gu(39.4%) and also tourism(28.9%). If the local traditional menu were to be developed, 44.4% showed willingness to use it, 43.5% were uncertain and 12.0% were against using the menu. (5) Major problems of the local traditional menu were identified, including the lack in the cooking method of traditional foods(43.1%), the lack of popularity(34.3%), and the lack of special flavor(13.7%).