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NTIS 바로가기Culinary science & hospitality research = 한국조리학회지, v.22 no.2 = no.77, 2016년, pp.136 - 150
허원선 (경성대학교 외식서비스경영학과) , 이종호 (경성대학교 외식서비스경영학과)
As foodservice industry has been developing, more people are interested in healthy life and want to learn cooking. This study validated the moderating effect of education program on cooking institutes. Also the present study revealed cause and effect relationship among the education environment, the...
핵심어 | 질문 | 논문에서 추출한 답변 |
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요리의 인식이 어떻게 바뀌고 있나? | 식문화의 변화와 함께 외식산업이 점차 발전해가면서 요리에 대한 사회적 관심도가 증가하는추세이다. 이러한 변화의 과정에는 요리에 대한사회적 인식이 단순 식사해결을 위한 요라에서 산업요리, 그리고 예술성을 가미된 진정한 의미의요리로 발전하고 있다. 요리에 대한 사회적 인식의 변화는 많은 조리학교 및 학원의 성장발전의원동력이 되었다. | |
교육이란? | 교육이란 사람이 생을 살아가는데 필요로 하는다양한 것들을 가르치고 배우는 하나의 과정이며수단이다. 사람이 가지고 있는 잠재적 능력을 충분히 활용하게 해주는 것으로 태어나면서 죽을때까지 지속적으로 배워야 한다. | |
재수강의도를 학원경영에서 중요시해야 하는 이유는? | 재수강의도는 고객이 만족하는 수준에 따라 매우 민감하게 반응을 보이는 것이다. 즉, 수강생이만족하더라도 만족에 대한 수준이 높아야 재 구매율로 이루어지게 되고, 교육 서비스를 수행하는 학원기업은 재구매율 자체가 재수강과 홍보의 효과에 미치는 영향력은 매우 절대적이다(Yang DI 2005). 만족도가 높은 고객이 만족도가 낮은 고객에 비해 재 구매 가능성이 매우 절대적으로 높고, 만족도가 낮은 고객 사이에서 불평행위를 한 고객이 불평행위를 안한 고객보다 불만족하는 사항들이 해결되었을 경우에는 재 구매율이 매우 높게 나타난 것이다. |
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