• Proceedings of the Korean Nutrition Society Conference
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• 2001.11a
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• pp.35-36
• /
• 2001

• Proceedings of the Microbiological Society of Korea Conference
• /
• 2002.10a
• /
• pp.206-208
• /
• 2002

• Proceedings of the Microbiological Society of Korea Conference
• /
• 2000.05a
• /
• pp.13-17
• /
• 2000

• The monthly packaging world
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• s.216
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• pp.88-103
• /
• 2011

• The Korea Genome Conference
• /
• 2006.09a
• /
• pp.54-54
• /
• 2006

• Proceedings of the Korea Environmental Mutagen Society Conference
• /
• 2003.10a
• /
• pp.160-160
• /
• 2003

• 한국약용작물학회:학술대회논문집
• /
• 2008.11a
• /
• pp.295-295
• /
• 2008

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
• /
• 2001.10a
• /
• pp.105-110
• /
• 2001

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
• /
• 2001.10a
• /
• pp.23-26
• /
• 2001

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.9
• /
• pp.33-65
• /
• 1998

Lots of companies in food industry are developing thmselves to enhance their competitiveness for the upcoming 21 st century There are many troubles in food industry need lots of manpower because of bad invironmental problem and strong regulation by the goverment the The most serious problem in confectionery business is to overcome the disproportion of manpower. This study tries to establish management for effective management on the basis of referred theme. the concrete purpose of this study to indicate effective management.