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NTIS 바로가기Culinary science & hospitality research = 한국조리학회지, v.23 no.7 = no.90, 2017년, pp.149 - 158
This study aimed to develop food truck concept based on demographic characteristics by using conjoint analysis. This study investigated the attributes importance and attributes level based on gender, age and income. Results of the research were following. First, as a result of analyzing the attribut...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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길거리음식이란 무엇인가? | 푸드트럭의 음식은 길거리에서 판매되는 음식으로 분류를 할 수 있다. 길거리음식은 길거리와 그 밖의 유사한 곳에서 노점상이나 행상인들에 의해 준비되거나 판매되는 것을 말하며, 즉석에서 바로 먹을 수 있는 음식이나 음료수(Street foods are ready-to-eat foods and beverages prepared and/or sold by vendors or hawkers especially in the streets and other similar places)로 정의할 수 있다(Fao, 2009). | |
외식사업에 미치는 환경요인을 제대로 파악하면, 실패를 사전에 방지하여 성공적인 경영을 할 수 있는 이유는 무엇인가? | 또한 외식업은 다른 업종과 달리 생산과 제공의 기술적인 면에서 매우 복잡한 사업이다. 특히 우리의 일상생활과 밀접한 관련을 맺은 관계로 외부적, 내부적 환경요인들의 변화가 경영에 많은 영향을 미치게 된다. 따라서 외식사업에 미치는 환경요인을 제대로 파악하면 실패를 사전에 방지하여 성공적인 경영을 할 수 있다(Jang, 1998). | |
길거리음식 사업의 특징은 무엇인가? | Tinker & Fruge(1982)는 길거리음식 사업의 특징으로 소규모 운영, 전통적인 조리 방법, 소자본과 낮은 사업진입 장벽(small scale of the operation, use of traditional food proce- ssing technologies, and low capital costs that allow ease of entry into the sector)을 꼽고 있다. |
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