• 베이커리
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• no.6 s.371
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• pp.111-135
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• 1999

• 베이커리
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• no.8 s.373
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• pp.113-134
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• 1999

• 베이커리
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• no.12 s.413
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• pp.125-127
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• 2002

올해 '퀴즈노스'와 같은 외국 샌드위치 브랜드의 국내 상륙이 잇따르는 등 샌드위치 업계에 관심이 집중되고 있다. 새로운 식도락 문화를 창출하고 있는 샌드위치 시장을 프랜차이즈 업체들의 향방을 통해 짚어본다.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.12 no.3
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• pp.177-190
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• 2017

This study investigates the effects of franchisors' characteristics including brand reputation, training and product related support, franchisees' characteristics including store location and management on the performance and recontract intention of franchisees in bakery franchise industry. Also, this study examine the moderating effect of CEO experience of franchisees among the franchisors' and franchisees' characteristics, and performance. To empirically test these relationships, data were collected from 386 respondents who are franchisees in the bakery franchise sector. In the verification of hypotheses, the structure equation modeling(SEM) is used. The results of this study are as follows. First, franchisors' brand reputation, training support, and franchisees' locational factor have significant effects on the financial performance of franchisees positively. However, franchisors' product related support and franchisees' management of the store have not significant effects on the performance. Second, the performance of franchisees has positive effect on the recontract intention. Third, the moderating effect of CEO experience is only significant in the relationship between franchisors' training support and the performance. Based on the findings, this study suggest the importance of building a good brand image and superior training system for franchisors to improve mutual ongoing growth. Also, franchisors should determine whether nascent franchisee entrepreneurs have CEO experiences to further improve performance. If they do not have related experiences, both opening and ongoing training supports of franchisors and the efforts of franchisees towards learning are required. Finally, this study suggest that both franchisors and franchisees should accurately analyze the conditions of possible locations and establish strategies to select beneficial location before starting a franchise business.

• 베이커리
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• no.12 s.413
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• pp.145-149
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• 2002

(주)유니온무역상사는 지난 10월 28일을 시작, 각 프랜차이즈 업체를 대상으로 퓨라토스사의 케이크 및 각종 프리믹스 제품을 이용한 세미나를 개최했다. 이번 세미나는 퓨라토스사의 케이크 전문 데몬스트레이터인 버나드 힐러트(Bernard Hilleart)씨가 실연 강사로 나섰다.

• Proceedings of the Korea Society of Design Studies Conference
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• 2003.11a
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• pp.110-111
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• 2003

• Culinary science and hospitality research
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• v.20 no.3
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• pp.125-136
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• 2014

The purpose of this study is to provide the bakery franchise chains with practical suggestions through the analysis of the product quality that leads to customer trust and long-term reliance. For this study, I collected corresponding materials and made an inquiry survey with special emphasis on the covariance analysis to produce trustworthy results along with the analysis of factors. For the empirical analysis, among 350 copies of questionnaire distributed in the Seoul metropolitan area, 322 copies with 96% of usable response rate were used for the analyses using SPSS 18.0 and AMOS 18.0. Then, the covariance analysis was carried out for the verification of the hypotheses of the study. A summary of the results are as follows. First, texture, color and decoration, flavor and feel showed a positive effect on customer trust. Second, customer trust had a positive effect on the long-term orientation. Third, texture, color and decoration, flavor and feel showed a positive effect on the long-term orientation.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.313-324
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• 2016

The purpose of this study was to investigate in the Age-Specific Choice Attributes of Bakery Product Purchasers on Gyeongbuk. The results were as follows : The findings of survey showed that in general characteristics of respondents, the number of males was 194(33.4%) and females 387(66.6%), so the number of females was slightly higher than that of males. On the matter of bakery purchase attributes, in the case of food life by ages, the 20s belonged to more 'taste-interest type'(44.7%) and the 30s~50s were more 'health-interest type'(p<0.001). When purchasing bakery products, consumers had different importance factors such as taste 61.8%, nutrition 17.6%, price 9.1%. In terms of taste, by ages the 20s were 73.9%, the 30s 65.8%, the 40s 55.8% and the 50s 46.0%(p<0.001). In bakery-using type, franchise bakery was 70.4%, window bakery 16.0%, in the case of franchise bakery by ages, the 20s were 70.2%, the 30s 78.1%, the 40s 72.1% and the 50s 56.0%(p<0.001). In their preference of bakery products, various kinds of sandwich the 20s liked by 37.3%, the 50s by 12.0%(p<0.001). Natural fermented bread accounted for 14.9% in the 20s and 37.0% in the 50s(p<0.001).

• 베이커리
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• no.7 s.384
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• pp.68-69
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• 2000

지난 6월8일부터 12일까지 부산시 해운대구에 위치한 부산무역전시관에서 제7회 부산국제식품산업박람회가 개최됐다. 이번 행사는 6개국 88개 업체가 참가해 식품관, 식품기게관,포장기계관, 외식업프랜차이즈과 등의 4개 테마로 구성해 관람의 편의를 더했다. 부산국제식품산업박람회의 참가 업체 및 박람회의 이모저모를 살펴보았다.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.22-32
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• 2016

This study examined the factors that affect the relationship between job characteristics, job satisfaction and turnover intention. A total of 300 questionnaires were distributed to bakery workers, of which 279 were deemed suitable for analysis after the removal of 21 unusable responses. In order to perform statistical analyses required in the study, AMOS and SPSS 18.0 statistical software were employed for frequency analysis, factor analysis, reliability analysis, correlations, and regression analysis. The results of exploratory factor analysis showed that four factors regarding local specialties job characteristics were extracted from all measurements with a KMO of 0.766 and a total cumulative variance of 67.905%. With regard to job satisfaction, one factor was extracted with a total cumulative variance of 64.955% and a KMO score of 0.733. One factor for turnover intention was extracted that accounted for a total cumulative variance of 64.689% and a KMO score of 0.760. All factors were significant to 0.000 and the correlation between variables was significant. Thus, based on the results, the main research hypothesis that identifies the relationships among job characteristics, job satisfaction and turnover intention was partially adopted.