The life of modern society is going to be more scientific and rationalized. According to these trends, our dietary life was also dramatically changed. Family restaurants grew up by 30% every year was became the place of meeting and relaxation from the place of selling and eating. These demands request to improve an atmosphere, a facility and a service in family restaurants. The objective of the present study is to investigate the effect of the gap of service in family restaurant on customer loyalty based on Oliver's gap theory. These results could be contributed to make the strategy of marketing in family restaurants. The purpose of this study in detail is as below. First, it is determined the difference of its expectation and its outcome regarding on the family restaurant service. Second, it is investigated the relationship of the gap of family restaurant with customer satisfaction. The suggestions of the present study are as below. First, it is necessary to get a novel CI strategy to clean the environment of restaurant and to induce the customer desires for young females as a dominant customers. Second, it is need to improve the interior of restaurant and to develop foods for optimal dietary environments. Third, based on the customer loyalty of the present study, customer satisfaction belongs to optimal dietary environment and utilization, whereas the negative gap of service is commercial dietary goods and employee's service. Therefore, the continuous loyalty along with personal satisfaction intends to improve the maximized atmosphere and utilization on use. The main strategy of marketing could be focused on the improvement of commercial dietary goods and utilization for the satisfaction and demands of customers.

The contents and physicochemical properties of fiber in 15 kinds of vegetables being consumed commoly in Korea were investigated, and the effects of various cooking and Kimchi fermentation) on fiber were studied. Contents of total pechin in raw vegetables were 0.89-2.75g/100g, and most were 1-2g/100g, on dry weight basis. Considering each fraction of pectic substances, the content of HWSP of vegetables ranged in 0.33-0.98g/100g, HXSP, 0.29-0.81g/100g and HCLSP, 0.30-1.40g/100g. HCLSP of three pectic fractions showed the greatest variation according to the kinds of vegetables. Every vegetables showed similar contents of three pectic fraction. Cooking decreased total pectin content in all vegetables regardless of cooking methods and the greatest reduction was observed in boiling. Among three pectic fractions, hot water soluble pectin(HWSP) increased, and sodium hexamtaphosphate soluble pectin(HXSP) and HCL soluble pectin(HCLSP) decreased.

This study can realize customer satisfaction by planning in the advance and progresses event to business relation employee and event host and event participation customer of banquet event and mutually between in preparation checking process understand and I wished to explain that revisit is high. Specially, customer discovered that they are more satisfied to enfilade circle when banquet event preparation, progress recognized higher quality of service by plan. Furthermore, was expose that customer satisfaction for enfilade won improves relation quality because constructs trust about enfilade circle and banquet event, and customer loyalty degree to banquet hall. These study finding is presenting suggestion point of inside marketing that can affect to Saengjone of tissue because enfilade circle satisfaction can influence in customer possession in view of plan checking for enfilade won. Therefore, studied relation that exert effect that customers who use banquet event in this study are some in contents and customer satisfaction of plan, customer revisit that is late.

This study analyzes the integrated system of the hotel employment management and the differences between the persons of employment concerning and the applicants about the importance of the determinants of the employment around the five-star hotels in Seoul. Firstly, the integrated strategies are presented by 3 stages such as recruiting, selection and placement. And then the 15 determinants of the employment are derived to analyze the perceptional differences between the persons of employment concerning and the applicants about the important determinants and to present the reasons and strategical implications. The results of this study indicates that the strategy to make him/her aware of sufficient information about the hotel and job through the proper balancing demand and supply and the industry-university cooperation program order to maintain and utilize the human resource to be aligned with the business performance of the hotel.

한국인 상용채소로부터 추출한 식이섬유는 철분과 결합하였으며 결합량은 채소의 종류에 따라 차이가 있었는데 37.83 - 85.51%로서 대부분은 50%이상 결합하였다. 식이섬유의 철분결합력은 pH가 증가함에 따라 증가했으며 pH 7에서 최대 값을 나타내었다. 식이섬유에 결합된 철분의 양은 철분의 농도가 증가함에 따라 증가했으며 농도에 따른 증가폭은 채소종류에 따라 다양했다. 본 실험결과 한국인 상용 채소의 식이섬유가 철분과 상당량 결합하였으므로 특히 철분과의 결합력이 높은 채소들을 다량 섭취할 경우 철분의 흡수 문제가 야기될 가능성이 있다고 생각된다. 또한 채소의 종류에 따라 철분결합력에 상당한 차이가 있다는 것을 알았는데 한국에서 모든 부식의 양념 재료로 쓰이는 마늘과 파는 철분결합력이 다른 채소들에 비해 낮은 것으로 나타났다. 한편 식이섬유의 철분과의 결합력은 철분의 농도를 증가시킬수록 계속 증가하였는데 본 실험에 사용된 식이섬유와 철분의 농도 비율범위는 한국인의 섭취량에 기준을 두고 설정된 것으로, 본 실험결과 철분의 농도를 증가시켜도 철분 흡수를 저해하는 식이섬유의 작용이 감소되지 않고 오히려 증가했다. 그러므로 체내에서의 철분 이용률을 고려해 볼 때 본 실험에 사용된 식이섬유와 철분의 농도비율 범위에서는 철분의 급원이 되는 식품을 한 번에 다량 섭취하는 것보다는 소량씩 자주 섭취하는 것이 바람직할 것으로 생각되나 체내에서의 연구가 뒷받침되어야 할 것으로 생각된다. 특히 철의 경우 그 항상성은 배설능력의 제한성에 의해 소장의 흡수정도로써 조절되므로 철 흡수이용의 장해인자인 섬유소의 작용은 중요하며 전세계적으로 20% 이상의 인구가 Fe결핍성 빈혈상태이고 특히 서구 선진국들의 섬유소 섭취량의 3-4배 이상 섭취하는 한국인들의 Fe섭취 형태가 90%이상 식물성 식품에서 얻는다는 보고 을 볼 때 채소식이섬유의 철분결합은 빈혈질환의 원인분석의 일환으로 중요하리라 생각된다. 그러나 본 실험은 in vitro 실험으로서 이상의 결과를 인체에 직접적으로 적용시키는 데는 무리가 있다고 생각되므로 앞으로 in vivo실험이 병행되어져야 할 것으로 사료된다.