• 베이커리
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• no.8 s.397
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• pp.166-166
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• 2001

• 베이커리
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• no.8 s.457
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• pp.99-101
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• 2006

소자본 창업에 대한 관심이 높아지면서 독특한 아이템을 내세운 케이크 전문점이 주목받고 있다. 인터넷을 통한 주문 판매를 시작으로 오프라인 매장에서도 주문을 받아 케이크를 만들어주는 맞춤 케이크를 찾는 고객이 늘어나면서 정성과 마음을 전하는 아이디어 선물로서 케이크가 높은 인기를 끌고 있다.

• Journal of Convergence for Information Technology
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• v.12 no.4
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• pp.328-337
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• 2022

The importance of online marketing is emerging due to the prevalence of COVID-19. In order to respond to the changing business environment, we have collected ten years of sales data of SME bakery company that have experienced a decrease in sales due to the COVID-19. As a result of the analysis, we found that switching from offline markets to omnichannel B2B and B2C markets and taking 'small quantity batch production' to 'mass production in a small variety can improve management. This study presented online and offline marketing strategies through data analysis of small and medium-sized bakery companies, which have relatively insufficient digital capabilities compared to large companies, and could be a guideline for many SMEs.

• 베이커리
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• no.9 s.338
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• pp.68-71
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• 1996

유럽에서 아시아에 이르는 광활한 국토를 갖고 있는 러시아는 몇 년 전까지만 하더라도 우리에겐 미지의 땅이었다. 인류 최대의 실험작인 사회주의가 일단 실패로 종결되면서 러시아는 우리에게 모습을 드러냈고, 억눌렀던 호기심은 제철을 만난 듯 발동이 걸려 한때 러시아 진출이 붐을 이루기도 했다. 호기심중의 하나가 러시아 빵 문화가 아닐까 한다. 이에 지난 3년간 수차례 러시아를 방문, 러시아 빵 문화를 돌아본 우디라인(구 코티즌 컨설팅)의 김계식 사장의 도움으로 그 호기심을 채워 본다. <편집자 주>

• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.236-245
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• 2023

In this study, the quality safety limit period of seven types of bakery bread was analyzed, and their use-by date was calculated. For evaluating product quality, storage conditions were set as 5, 15, 25, and 35℃ for 50 days, and moisture, microorganisms, sensory characteristics, and dominant bacteria were examined. The quality and safety standards followed the Korea Food Code and Korean industrial standards (KS). The results showed that all products stored at 5℃ satisfied the standard for bacterial count for day 50, but the sensory quality was below the standard level. Samples stored at 15℃ showed high variability from 3-39 days. At 25℃, a quality safety limit period of 2-20 days was set, and one sample was found to have the same shelf life. Bread stored at 35 ℃ had the shortest quality safety limit period. Considering a safety factor of 0.87, a use-by date period of 1.7-13.1 days was calculated. Therefore, setting the use-by date according to the product type is necessary, even for the same product category. Among the bread products sold in bakeries, those managed as room temperature products (1-35℃) can be distributed and stored in a temperature range of up to 35℃. Overall, this study demonstrates the importance of setting a quality retention period based on the product characteristics and carefully considering the safety factor.