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고객만족 향상을 위한 HACCP 시스템의 관리방안 -소규모 베이커리를 중심으로-
임충묵 ( Choong Mook Lim ),엄기수 ( Kee Soo Eum ) 대한설비관리학회 2010 대한설비관리학회지 Vol.15 No.2
The purpose of this study is to present HACCP management method for improving customer satisfaction in bakery industry. As a study method, literature review on HACCP and customer satisfaction and developing questionnaires through model design were done. Then, a survey was done to 206 customers who had experiences of visiting small size bakeries in Seoul or the national capital region. It was then statistically analyzed and examined. In conclusion, even though the respondents showed positive expectation that the certification of HACCP will have an effect on the factors of customer satisfaction like brand image, quality of product and service, facility and physical environment and so on, but as we proved in the course of study model`s hypothesis confirmation, actually, current promoting efforts and strategies of the government or related institutions to spread recognition of HACCP don`t have an meaningful effect on the factors of customer satisfaction.
HACCP 인식수준의 베이커리의 고객만족에 미치는 영향
임충묵 ( Choong Mook Lim ),엄기수 ( Kee Soo Eum ) 대한설비관리학회 2012 대한설비관리학회지 Vol.17 No.2
The purpose of this study is to present HACCP management method for improving customer satisfaction in bakery industry. As a study method, literature review on HACCP and customer satisfaction and developing questionnaires through model design were done. Then, a survey was done to 415 customers who had experiences of visiting small size bakeries in Seoul or the national capital region. Customers divided into the public and the expert group, The expert group consisted of 209 experts having experience about the HACCP in the regular course, or have experienced working on bakeries. The collected data were compared and statistically analyzed. In conclusion, even though the respondents showed positive expectation that the certification of HACCP will have an effect on the factors of customer satisfaction like brand image, quality of product and service, facility and physical environment and so on, but as we proved in the course of study model`s hypothesis confirmation, actually, current promoting efforts and strategies of the government or related institutions to spread recognition of HACCP don`t have an meaningful effect on the factors of customer satisfaction.
홍영호(Hong, Young-Ho),이창희(Lee, Chang-Hee),임충묵(Lim, Choong-Mook) 한국외식산업경영학회 2014 외식산업경영연구 Vol.10 No.1
The purpose of this study is to examine the awareness survey on the safety awareness of students by ages. For the research, data was collected from 834 students of Elementary school. Middle school, High school and college. Research tools were used SPSS win 18.0 the mean and standard deviation. X<SUP>2</SUP>-test, Pearson"s correlation coefficient. Contingency coefficient phi and Kruskal-Wallis test was used. It is true that there are the differences at safety awareness among elementary school, middle school, high school and college students. 72% of elementary school students, 40.5% of middle school students, 29.7% of high school students and 9.7 % of college students received safety education in school. Therefore school safety education should be strengthened increased with age.