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논문 기본 정보

자료유형
학술저널
저자정보
(남부대학교) (남부대학교)
저널정보
한국관광레저학회 관광레저연구 관광레저연구 제27권 제6호(통권 제94호)
발행연도
수록면
341 - 358 (18page)

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초록· 키워드

Hygiene Food services for years because they know the restaurant on the recognition that all people are healthy is more important than any other sector, it was important. Long been recognized that the work of the importance of hygiene management personnel, regardless of meals catering company, has broken down the elements of hygiene is required in order to perform effectively, each of these health management, the concept of hygiene and granular Division Main Category to re-assemble the administrative discretion will be effective as was determined by the opinions of experts of the above items. This study was conducted in parallel with the empirical literature research and studies to achieve the objective. In the literature was used as the material of the previous studies and the like issued by the national and research paper to build a framework of the research, on the basis of the theoretical background relating to the empirical study to obtain the results of the relative importance of the AHP, and engaged in Restaurants configured based on previous studies using questionnaires, or surveys were against the Department related to cooking Dining Restaurants students who wish to engage in the future. You can see the visible or facilities serving the relatively low importance of hygiene was expected to receive a higher collective hygiene, personal hygiene showed a higher conclusion.
#음식서비스(Food service) #음식(Food) #위생(hygiene) #계층분석(AHP)
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목차

  1. Abstract
  2. Ⅰ. 서론
  3. Ⅱ. 이론적 고찰
  4. Ⅲ. 자료수집과 평가지표 설정
  5. Ⅳ. 외식업 위생관리 실증분석
  6. Ⅴ. 결론
  7. 참고문헌

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UCI(KEPA) : I410-ECN-0101-2016-326-001653443