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자료유형
학술저널
저자정보
저널정보
한국조리학회 Culinary Science & Hospitality Research 한국조리학회지 제13권 제4호
발행연도
수록면
107 - 118 (12page)

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초록· 키워드

This research aimed to understand the relationship between comparative superiority elements of the supply chain activities for food supplies in the hotel industry. The samples are obtained from exclusive hotels located in the Seoul area. A statistic package program called SPSS was employed to conduct reliability analysis, factor analysis, t-test, correlation analysis, and multiple regression analysis. Results of a multiple regression analysis between supply chain management and food production strategies were as follows; company's characters and cooperative relations with suppliers had a significant impact on cost while quality was significantly affected by company's characters, information system, cooperative relations with suppliers, and supply chain activities. It was revealed that all factors had a significant impact on flexibility and delivery date.
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