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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.31 no.2, 2015년, pp.103 - 111
이광석 (경희대학교 조리서비스경영학과) , 이승범 (세명대학교 외식경영학과) , 정효선 (경희대학교 조리서비스경영학과)
This study considered the intake patterns and realities of consumptions at bakeries in Korea. Based on a total of 442 customers obtained from empirical research, and self-administrated questionnaires were collected and analyzed by using frequency, chi-square, and one-way ANOVA. Satisfaction with the...
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