• Culinary science and hospitality research
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• v.16 no.3
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• pp.14-31
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• 2010

Lifestyle has the largest influence on purchasing intention. Currently, consumers have to be adjusted to dynamic environmental change, therefore they are demanding more and more on bakery items and functional food products. It is important to understand the trend of customers' eating habits and the effect of this trend on purchasing intention as well as the development of special characteristics in purchase, viewpoints, and behaviors. Based on this fact, this study was conducted to classify the types of lifestyle according to the consumer's behavior and to examine how the variety and quality of bakery products affect consumer's purchasing pattern. The subjects of this survey were housewives in thirties and forties at the national capital region. AIO(activities, interests, opinions) analysis was used to classify lifestyle and to investigate the effect or relationship between lifestyle, variety and quality of bakery products. Lifestyle was classified into the pursuit of rationality, the pursuit of utility and the pursuit of convenience. The information was the most concerning area in the pursuit of rationality, the taste in the pursuit of utility, and convenience in the pursuit of convenience. The purchasing intention was not affected by the quality of the bakery product itself but by the satisfaction with the service of the bakery.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.171-186
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• 2015

This study is designed to test the effects of innovativeness, information dependency, informative sufficiency, and review reliability on perceived usefulness, perceived ease of use, and eventually continuous use in mobile bakery applications and to provide useful information for the bakery industry. A total of 500 questionnaires were distributed for data collection from September $1^{st}$ to $30^{th}$ in 2014. Out of 455 returned questionnaires, 441 were useable. Statistical techniques utilized in the study were a factor analysis, reliability tests, and a covariance structure analysis using SPSS 18.0 and AMOS 18.0. The results were as follows: first, innovativeness had significant effects on perceived usefulness and perceived ease of use. Second, information dependency had significant effects on perceived usefulness and perceived ease of use. Third, informative sufficiency had significant effects on perceived usefulness and perceived ease of use. Fourth, review reliability had significant effects on perceived usefulness and perceived ease of use. Fifth, perceived ease of use had a significant effect on perceived usefulness. Finally, perceived usefulness and perceived ease of use had significant effects on the continuous use of a mobile bakery application.

• 베이커리
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• no.7 s.444
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• pp.89-93
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• 2005

'아는 것이 힘이다'란 명언처럼 어떤 분야에서든 더 빨리 알고 그 정보에 따라 많이 준비하는 것이 성공하기 위한 중요한 열쇠가 된다. 해마다 해외 박람회에 수많은 사람들이 몰리는 것도 변해가는 트렌드를 좀 더 빨리 알고 대응하기 위새서다. 제과업계에서도 이런 노력은 다르지 않다. 해외 박람회를 통해 최신 정보는 물론 자신에게 필요한 무엇인가를 얻은 제과업계 사람들 4명의 솔직담백한 이야기를 들어봤다.

• 베이커리
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• no.1 s.330
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• pp.133-138
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• 1996

본 지는 이번호부터 세미나 지상중계, 기획연재, 우리 집 인기제품, 기획 상품 등 제품만을 한데 모아 엮었다. 새롭게 마련한 '책속의 책'은 그 달의 제품을 특성에 따라 체계적으로 배열함으로써 제품 정보를 한눈에 접할 수 있을 뿐 아니라 제품 이론 및 제법을 쉽게 이해할 수 있는 지면이다.

• Journal of Convergence for Information Technology
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• v.12 no.4
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• pp.328-337
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• 2022

The importance of online marketing is emerging due to the prevalence of COVID-19. In order to respond to the changing business environment, we have collected ten years of sales data of SME bakery company that have experienced a decrease in sales due to the COVID-19. As a result of the analysis, we found that switching from offline markets to omnichannel B2B and B2C markets and taking 'small quantity batch production' to 'mass production in a small variety can improve management. This study presented online and offline marketing strategies through data analysis of small and medium-sized bakery companies, which have relatively insufficient digital capabilities compared to large companies, and could be a guideline for many SMEs.

• 베이커리
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• no.8 s.337
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• pp.92-92
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• 1996

믹서기는 성능이 우선되어야 하고 견고성이 요구된다. 이에 본지는 현재 어떤 업체에서 어떤 믹서기가 판매하는지와 구입시 점검 사항에 대해 소개한다. 단 여기에 게재되는 믹서기는 제과점에서 가장 많이 사용제품을 위주로 했으며 제품을 직접 제조 또는 수입 판매하는 업체로 한정했음을 밝힌다.

• 베이커리
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• no.9 s.338
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• pp.84-84
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• 1996

오븐의 생명은 온도의 정확성이다. 또 국내 오븐은 최근 소비자의 요구에 따라 기능면에서 변화를 보이고 있다. 이에 본지는 국내 오븐 업체의 종류별 제품과 기능면 변화 추세, 구입시 점검 사항등을 소개한다. 단, 이번 소개 제품은 일반 제과점에서 주로 사용하는 종류를 위주로 했으며 수입 오븐은 다음호에 게재한다.

• Korean Journal of Human Ecology
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• v.23 no.1
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• pp.123-136
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• 2014

Bakery nutrition labeling has been implemented in the company, but most consumers have no idea about it due to lack of promotion of the product nutrition labeling information or do not have a big interest in it. As a result, various studies based on the forecast about changes in consumption patterns of the bakery market due to nutrition labeling information are needed. Especially nowadays, when buying bakery products the involvement of consumers in health and nutrition is growing. So, we need to understand that nutrition labeling information makes any causal relationship between consumer attitude and confidence, purchasing behavior in bakery products. It can be said to be a very important research. For that reason, I think this research will help to settle and activate the nutrition labeling information system for the rational purchasing decisions of consumers in the bakery market. In addition, this research could be a base material for various marketing strategies.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.66-78
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• 2016

The purpose of this study was to provide hotel bakery organizations with useful information for human resources management based on a substantial clarification of the relationship and correlation of hotel bakery employees' self-leadership, self-efficacy, and organizational commitment. Resources were gathered from June 20, 2015 to July 10, 2015 by distributing a total of 500 surveys, from which 377 were collected. Excluding 23 survey forms not suitable for the analysis, 354 survyes were processed through factor analysis, reliability test, and multivariant structural analysis using SPSS 18.0 and AMOS 18.0 to verify the hypotheses. The findings of the analysis can be summarized as follows: first, behavior-centered strategies, natural compensation, and constructive thinking strategies had a significantly positive impact on self-efficacy. Second, in the analysis of impact of self-efficacy on organizational commitment, it was significant for emotional immersion, but did not have a significantly positive impact on normative immersion. Third, in the relationship between self-leadership and organizational commitment, behavior-centered strategies and natural compensation did not have a significant impact on emotional immersion. However, constructive thinking strategies had a significant impact. The following implications can be derived based on the above findings: this study implies the possibility of future studies on the variables of self-efficacy as it set behavior-centered strategies, natural compensation, and constructive thinking strategies as the preliminary factors under hotel bakery employees' self-leadership; and it analyzed the causality of each factor with emotional immersion and normative immersion as the subordinate factors of self-efficacy and organizational commitment to show that self-leadership and self-efficacy of hotel bakery employees based on emotional immersion and normative immersion can stably improve the organization of hotel bakeries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.464-469
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• 2006

This study was conducted to evaluate a knowledge on food components of muscle and adductor muscle of pearl oyster (Pinctada fucata martensii) as pearl processing byproducts. The concentrations of mercury and chromium as heavy metal were not detected in both pearl oyster muscle and adductor muscle, and those of cadmium and lead were 0.06 ppm and 0.11 ppm in only pearl oyster muscle, respectively. Thus, the heavy metal levels of pearl processing byproducts were below the reported safety limits. The volatile basic nitrogen (VBN) content and pH of pearl oyster muscle were 11.6 mg/100g and 6.31 and those of abductor muscle were 8.6 mg/100 g and 6.33, respectively. It was concluded that pearl oyster muscle and adductor muscle might not invoke health risk in using food resource. The contents of crude protein (16.5%) and total amino acid (15,691 mg/100 g) of adductor muscle were higher than those of muscle (11.2% and 10,131 mg/100 g) and oyster (12.1% and 11,213 mg/100 g) as a control. The contents of calcium and phosphorus were 95.4 mg/100 g and 116.0 mg/100 g in muscle, 75.2 mg/100g and 148.1 mg/100 g in adductor muscle, respectively. The calcium level based on phosphorus was a good ratio for absorbing calcium. The free amino acid contents and taste values were 635.5 mg/100 g and 40.2 in muscle, and 734.9 mg/100 g and 24.1 in adductor muscle, respectively, but that (882.8 mg/100 g and 40.2) of oyster was higher than those of pearl processing byproducts. Based on the results of physicochemical and nutritional properties, pearl oyster muscle and adductor muscle can be utilized as a food resource.