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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.31 no.6, 2016년, pp.573 - 586
박수진 (덕성여자대학교 식품영양학과) , 김경희 (덕성여자대학교 식품영양학과)
The present study was conducted on 200 food handlers employed at restaurants with open-kitchens in Seoul to evaluate their food sanitation knowledge levels and practices. A majority of participants (88%) replied that open-kitchens are more hygienic than common kitchens due to the sanitary cooking pr...
핵심어 | 질문 | 논문에서 추출한 답변 |
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여성의 사회진출과 맞벌이 확산 등으로 인해 찾아온 변화는? | 여성의 사회진출과 맞벌이 확산 등으로 인해 외식인구가 증가하면서 소비자들의 음식 선택 시 맛과 가격뿐만 아니라 식품의 안전성과 위생에 대한 관심이 높아지고 있다. 외식업체의 청결과 위생은 소비자의 만족도에 영향을 미치는 중요한 요인으로(Kang 2002; Cho et al. | |
소비자의 만족도에 영향을 미치는 중요한 요인은? | 여성의 사회진출과 맞벌이 확산 등으로 인해 외식인구가 증가하면서 소비자들의 음식 선택 시 맛과 가격뿐만 아니라 식품의 안전성과 위생에 대한 관심이 높아지고 있다. 외식업체의 청결과 위생은 소비자의 만족도에 영향을 미치는 중요한 요인으로(Kang 2002; Cho et al. 2013), 외식업체들은 소비자들의 이러한 식품안전과 위생에 대한 요구를 반영하여 소비자들이 주방을 직접 볼 수 있도록 개방하는 추세가 늘어나고 있다. | |
소비자들의 만족도를 위해 외식업체의 반응은? | 외식업체의 청결과 위생은 소비자의 만족도에 영향을 미치는 중요한 요인으로(Kang 2002; Cho et al. 2013), 외식업체들은 소비자들의 이러한 식품안전과 위생에 대한 요구를 반영하여 소비자들이 주방을 직접 볼 수 있도록 개방하는 추세가 늘어나고 있다. 개방형 주방(Open kitchen)은 조리과정과 조리에 직ㆍ간접적으로 사용되는 조리기구 및 주방시설, 조리 종사자 및 주방의 청결 상태 등을 고객들에게 여과 없이 보여주는 열려 있는 주방으로 정의되며, 개방형 주방의 요인은시설 공개, 위생 공개, 조리사 공개, 조리과정의 공개로 구성된다(Choi 2007). |
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