A Study on the Satisfaction of Customer on Meat Quality Used Ability Mesh Dipper Utensil
-Laying stress on bamboo Bulpan-
Lee, Tae -Yong
Graduate School of Industrial Management Kyungju University
Department of hotel and food-service management
Majoring in food-s...
A Study on the Satisfaction of Customer on Meat Quality Used Ability Mesh Dipper Utensil
-Laying stress on bamboo Bulpan-
Lee, Tae -Yong
Graduate School of Industrial Management Kyungju University
Department of hotel and food-service management
Majoring in food-service
(Supervised by Professor Lee, Yeon -Jung)
Abstract
This research study that the perceived importance and satisfaction of the customers, who use flesh and meat roasted with both store's own special seasoning, on the quality of Korean typical flesh and meat food, and roast meat. Moreover, this research study for comparative analysis on differential effect by using between bamboo Bulpan and regular Bulpan on manager's view to present effective development plan.
Research task 1 is about analysing difference between importance and satisfaction on menu quality attribution which are menu creativity, taste of food, smell of food, temperature of food, quality of menu, shape of food, cleanliness of food, quantity of food, interval of changing Bulpan, food price and so on. For conducting task 1 uses confrontation specimen t-test that examine difference between importance and satisfaction of menu quality of flesh and meat in special store. 'Cleanliness. Satisfaction examination" showed results as satisfaction highly relative with 'Cleanliness of food' (5.37), 'Taste of food' (5.23), 'Menu creativity' (5.16), 'Shape of food' (5.13), 'Quantity of food' (5.04), the other hand, there is low relationship with 'Temperature of food' (4.82), 'Direction of food' (4.83), 'Interval of changing Bulpan' (4.86), 'Quality of menu' (4.95), 'Food price' (4.98). Although customers feel satisfaction as very important factor, it should be improved urgently and appeared by quality of menu, price of food etc.. to the fourth quadrants (concentration here : Concentrate) that must manage concentrically because satisfaction does not get in the expectation.
Research task 2 analyzes the changing attribution of flesh and meat which are general satisfaction, meat fragrance, meat taste, health enemy aspect, visual aspect, meat texture, the speed that bend the meat, Bulpan exchange convenience, Bulpan expense bamboo value, and food cleanliness, depending on using various Bulpan such as bamboo, regular and so on. According to use confrontation specimen t-test, the result shows that satisfaction show higher on using bamboo Bulpan in food quality attribution.
Research task 3 analyzes how type of Bulpan which is defined by changed attribution affect on general satisfaction about Bulpan. The result show as follow : first, in case of Bamboo Bulpan, small of food, visual aspect of food , and texture of food are highly affected on satisfaction. second , in case of regular Bulpan, small of food, speed of bending of the meet, and cleanlimess are highly affected on satisfaction.
A Study on the Satisfaction of Customer on Meat Quality Used Ability Mesh Dipper Utensil
-Laying stress on bamboo Bulpan-
Lee, Tae -Yong
Graduate School of Industrial Management Kyungju University
Department of hotel and food-service management
Majoring in food-service
(Supervised by Professor Lee, Yeon -Jung)
Abstract
This research study that the perceived importance and satisfaction of the customers, who use flesh and meat roasted with both store's own special seasoning, on the quality of Korean typical flesh and meat food, and roast meat. Moreover, this research study for comparative analysis on differential effect by using between bamboo Bulpan and regular Bulpan on manager's view to present effective development plan.
Research task 1 is about analysing difference between importance and satisfaction on menu quality attribution which are menu creativity, taste of food, smell of food, temperature of food, quality of menu, shape of food, cleanliness of food, quantity of food, interval of changing Bulpan, food price and so on. For conducting task 1 uses confrontation specimen t-test that examine difference between importance and satisfaction of menu quality of flesh and meat in special store. 'Cleanliness. Satisfaction examination" showed results as satisfaction highly relative with 'Cleanliness of food' (5.37), 'Taste of food' (5.23), 'Menu creativity' (5.16), 'Shape of food' (5.13), 'Quantity of food' (5.04), the other hand, there is low relationship with 'Temperature of food' (4.82), 'Direction of food' (4.83), 'Interval of changing Bulpan' (4.86), 'Quality of menu' (4.95), 'Food price' (4.98). Although customers feel satisfaction as very important factor, it should be improved urgently and appeared by quality of menu, price of food etc.. to the fourth quadrants (concentration here : Concentrate) that must manage concentrically because satisfaction does not get in the expectation.
Research task 2 analyzes the changing attribution of flesh and meat which are general satisfaction, meat fragrance, meat taste, health enemy aspect, visual aspect, meat texture, the speed that bend the meat, Bulpan exchange convenience, Bulpan expense bamboo value, and food cleanliness, depending on using various Bulpan such as bamboo, regular and so on. According to use confrontation specimen t-test, the result shows that satisfaction show higher on using bamboo Bulpan in food quality attribution.
Research task 3 analyzes how type of Bulpan which is defined by changed attribution affect on general satisfaction about Bulpan. The result show as follow : first, in case of Bamboo Bulpan, small of food, visual aspect of food , and texture of food are highly affected on satisfaction. second , in case of regular Bulpan, small of food, speed of bending of the meet, and cleanlimess are highly affected on satisfaction.
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