• The tire
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• s.91
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• pp.10-19
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• 1980

세계 각국의 노동자조직인 ICEF(세계화학에너지 일반노연)는 7월8일~10일까지 3일간 스위스 제네바에서 고무ㆍ플라스틱 부회 총회가 개최되었다. 동총회에는 미국, 서독, 영국, 프랑스, 이태리, 스웨덴, 일본 등 14개국에서 69명이 참석하여, ①투자, 고용, 단체교섭의 현황과 전망,②기술혁신의 도입과 생산공정에 관하여, ③다국적기업대책, ④직업위생문제와 ICEF 방침 등의 주요의제를 토의하였다. 이중 다국적기업대책에 대해서는 의안서중에서 본부가 「고무 산업과 대기업」(Goodyear, Michelin, Dunlop-Pirelli, Firestone, B.F. Goodrich, Bridgstone, Uniroyal)이라는 제하의 보고문을 정리한 것이 있어 이를 소개하고자 한다.<편집자주>

• The tire
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• s.220
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• pp.40-42
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• 2004

• The tire
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• s.218
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• pp.30-36
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• 2004

• The tire
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• s.196
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• pp.23-31
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• 1998

• The tire
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• s.212
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• pp.39-42
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• 2002

• The tire
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• s.214
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• pp.27-32
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• 2003

• The tire
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• s.184
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• pp.30-37
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• 1996

• The Journal of the Korea Contents Association
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• v.18 no.5
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• pp.635-646
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• 2018

This study applied Q methodology to graduate students of food service management department in Seoul to grasp subjective perception of customers using Michelin guide restaurant. Six types of analysis result were obtained. Specifically, the first type (N = 3): Restaurant hygiene-seeking type, the second type (N = 6): Restaurant taste-seeking type, the third type N = 5): Select Restaurant Compare Prices type, 4th type (N = 3): Pursuing taste for restaurant price type, 5th type (N = 2) Restaurant full service select type, and 6th type (N = 3): Restaurant menu configuration Select. In the future, the research on the Michelin guide restaurant will be revised and supplemented with more detailed Q methodological questions and analytical techniques based on many documents and empirical studies, to analyze the various opinions of respondents more concrete and objectively.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.538-552
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• 2020

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

• Journal of Distribution Science
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• v.19 no.8
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• pp.69-80
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• 2021

Purpose: This study's purpose is to explore the relationship between entrepreneurial marketing orientation on new product development performance via marketing and innovation capabilities. Research design, data, and methodology: This research has applied a survey method which involved 159 respondents from food retailers among Michelin Guide Restaurants in Thailand. The literature's existing measurement scales were used to operationalize the constructs proposed in this study. The analyses were conducted using Partial Least Squares-Structural Equation Modeling (PLS-SEM) to test the hypotheses. Results: The results have shown that new product development performance received positive and direct impacts from entrepreneurial marketing orientation, particularly in three dimensions: customer value orientation, opportunity-driven initiatives, and leveraged resources. Likewise, new product development performance received a positive, indirect impact from opportunity-driven initiatives, risk management, customer value orientation, and innovation that is focused on marketing and innovation capabilities. Conclusions: The results are useful for Thai food retailers as to strategy formulation in order to attract tourists from all over the world to tourist destinations in Thailand. Therefore, this empirical study is extremely important for domestic economic development and the international economy. These findings provide theoretical and managerial contributions for developing competitive strategies which will lead to sustainable business practices, as well as for providing future research directions.