HACCP 인지도가 위생관리수준과 고객신뢰도에 미치는 영향 연구

서지정보

· 발행기관 : 한국관광서비스학회
· 수록지 정보 : 관광서비스연구 / 9권 / 1호
· 저자명 : 김정호, 박헌진, 정연국

목차

I. 서론
Ⅱ. 이론적 고찰
1. HACCP의 개념
2. HACCP의 적용 필요성과 효과
3. 단체급식의 위생관리 고찰
4. HACCP의 단계별 위생관리
Ⅲ. 실증조사준비
1. 연구의 모형
2. 가설의 설정
3. 표본의 설계
4. 설문지의 구성
5. 분석방법
Ⅳ. 실증조사분석
1. 일반적 특성
2. 타당도 및 신뢰도 분석
3. 연구가설 검증
Ⅴ. 결론
참고문헌
Abstract

영어초록

This study is for recognizing the importance of the hygienic situation in operating of mass service. The food service industry needs to search more hygienic and safer management system through the application of HACCP system and provide foodstuffs which is much safer and more hygienic to the customer. To help hygienic improvement of mass service and HACCP application, we drew up the question item regarding each variable and collected a data through the research. The research was done to the worker who works for mass service and executed at the staff dining room inside the company of Ulsan.
The result of research is following.
First, the question about the awareness of HACCP among workers of mass service is examined the application of the HACCP is necessary to mass service. From this item, we find that the standard HACCP becomes the important element in hygienic improvement of mass service. Second, the question about hygienic control level (condition) was invested the personal hygiene is managed best and the hygiene of enterprise funeral facility and the machinery and tools is managed better. Third, the item regarding the customer trust about the ready-made food appeared it gives a trust to the customer the personal hygiene of the HACCP application enterprise market staff and even the HACCP application enterprise funeral staff behavior pattern weigh with a reliability.

참고자료

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