• Culinary science and hospitality research
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• v.10 no.4
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• pp.118-132
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• 2004

This study was carried out to investigate the preference and awareness of bakery menu addition in military foodservice. The results were as follow: 35.2% of the respondents replied that they ate baking menu 4 times a week before the Army enterence. Bakery consmued most frequently were franchise bakery and following by in-store bakery. Instead of the Army's square meal, bakery menu was supplied 2 times a week. 91% of respondent answered 'Like' for baking product. 94% of respondents prefered the square meal to the square meal plus bakery menu. Above respondents would like to have bakery menu 4 times a week, for having a breakfast, between meals or late-night meals. The favorite bakery menu was cakes in the military foodservice. As a result of awareness about bakery menu, Bageteu's awareness was the highest. Finally, this study showed that addition of bakery menu in military foodservice as well as other foodservice were needed.

• Journal of Distribution Science
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• v.18 no.12
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• pp.55-66
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• 2020

Purpose: For bakery retailers that want to enter the Chinese market, this study seeks to draw implications through the analysis of Paris Baguette, Paul Bakery and local competitors. In particular, the study analyzes entry strategies, as well as the advantages and disadvantages of the companies. Research design, data and methodology: This study analyzed the Chinese bakery industry and overviewed the policy of bakery industry. The research method utilized Chinese Statistical Yearbook of Food Industry and literature related to Chinese bakery industry. Additionally, this study used case analysis methods for foreign and local bakery enterprises in the bakery industry. Results: During the rapid growth of bakery industry, Paris Baguette made a successful settlement by utilizing localization strategy; while on the contrary, Paul Bakery took a standardization strategy and failed in the Chinese market. Conclusions: Paris Baguette succeeded in launching localized products after thoroughly analyzing products that suit local tastes in China. However, Paul Bakery has been knocked out of the Chinese market for failing to capture the taste of the Chinese people by launching standardized products that reproduce French culture and taste. As such, the Chinese market is huge and differences exist in different provinces, so standardization and localization strategies should be appropriately utilized.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.77-91
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• 2002

This research was accomplished to prove that the females would be different bakery utilization by their age group and what was the main factor of bakery product at each age group. This subway was examined far 221 females by the self-administerd questionnaire method. The demographic characteristics of research examines showed that the twenties were 77(34.8%), the thirties and the over forties were 72(35.6%) respectively. 55.2% of them graduated a high school and housewives were 35.3%. They normally use the bakery 1 ~ 3 times per week(49.8%), especially they use it in the evening. They responded that the reason of using bakery product was the delicious taste. Twenties bought the bakery product for themselves but the over forties did it for their sons or daughter. The price for one purchasing was usually 2,000~5,000 won. Twenties showed the highest usage of cooked bread with vegetable or ham etc., the thirties liked plain bread but the over forties usually used the bread of sweat taste. Most of them considered the taste as the most important factor when the product was bought especially in twenties. However, the thirties and the over forties also thought the nutrition was important. They also needed the development of new bakery product, especially thirties asked the improvement of service of bakery.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.336-349
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• 2018

The purpose of this study was to investigate in the gender and age choice attributes and usage pattern of Bakery Product Purchasers for the focus on seoul. The results were as follows : The findings of survey showed that in general characteristics of respondents, Out of the total 654 people, 46.6% of them were male, 53.4% of them were female, so the number of females was slightly higher than that of males. On the matter of bakery purchase attributes, in the case of food life 'taste-interest type' was the most popular with 35.6%, followed by 'health-interest type' with 35.2% and 'Convenient-interest type' with 16.8%. When purchasing bakery products, consumers had different importance factors such as taste 79.1%, nutrition 10.2%, price 6.6%, Sanitation 5.5%, in gender was a significant difference(p<0.001). In bakery-using type, franchise bakery was 71.1%, window bakery 13.3%, in-store bakery 8.4%, in gender was a significant difference(p<0.001).

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.185-192
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• 2004

Generic HACCP models for bakery products may help HACCP implementation at the wholesale bakery production lines easier. When baking, the internal temperature of bakery products went up to $85^{\circ}C$, which resulted in gelatinization of starch. Considering the characteristics of bakery products, general sanitation control procedures are the main target tool to keep bakery products safe. Monitoring of pathogenic microorganisms at bakery plant environment including production lines was carried out. At the wholesale bakery environment pathogenic microorganisms were detected. It gave a clue that general sanitation control procedures should be implemented for safe bakery products supply. Hazard analysis of raw materials and processing of bakery products, and determination of critical control points and critical limits at the wholesale bakeries lead to present generic model of bakery product HACCP plan. CCPs for the wholesale bakery products may be applied and modified for the implementation of HACCP plan at the wholesale bakery plant.

• Journal of the Korean Applied Science and Technology
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• v.38 no.2
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• pp.343-355
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• 2021

The purpose of this study was to investigate in the residence and the income choice attributes and usage pattern of Bakery Product Purchasers. The findings of survey showed that in general characteristics of respondents, Out of the total 1,235 people, 59.6% of them were women, 40.4% of them were men, so the number of females was slightly higher than that of males. On the matter of bakery purchase attributes, in the case of food life 'health-interest type' was the most popular with 40.0%. In residential areas, people living in large cities received 35.8% of the 'taste-interest type', while people living in small and medium sized cities received 45.4% of the 'health-interest type'(p<0.001), the higher the income, the more interested in your health(p<0.001). When purchasing bakery products, consumers had different importance factors such as taste 67.1%, nutrition 13.7%, price 7.8%, in residential areas was a significant difference(p<0.01). In bakery-using type, franchise bakery was 71.1%, window bakery 14.6%, in-store bakery 8.4%.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.153-173
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• 2005

The purpose of a study was the present condition comparative analysis by the case of Bakery in Hotels. The sample was selected first grade hotels in seoul. The method of research was In-depth interview. The questionee were mamagers and chefs each hotel bakery. Interview was accomplished average 45minutes. The period of the research was from 1th of Februrary, 2002 to 28th of February, 2002. The survay was composed of product operation, employee operation, equipment operation, customer operation, sales and bakery characteristics. the data was analyized by SPSS10.0 mean, maximum value and minimum value were salected. Recently, as it is getting higher of importance of bakery in the food service market and many major companies run into a bakery industry, the researches about bakery have advanced, however in fact, materials or researches about hotel bakery are fewer than franchise, in-store bakery and mass production enterprise. Especially, each hotel exchanges their information through benchmarking but data analysis - accurate materials, sales, the present condition equipment is not easy to perform. The purpose of this study was to be helpful for studying hotel bakery for others by analysis. The data was analyzed by each hotel characteristics, employee, equipment, sales, productions and the present condition sales.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.92-108
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• 2005

The purpose of a study was the present condition comparative analysis by the case of Bakery in Hotels. The sample was selected first grade hotels in seoul. The method of research was In-depth interview. The questionee were mamagers and chefs each hotel bakery. Interview was accomplished average 45minutes. The period of the research was from 1th of Februrary, 2002 to 28th of February, 2002. The survay was composed of product operation, employee operation, equipment operation, customer operation, sales and bakery characteristics. the data was analyized by SPSS10.0 mean, maximum value and minimum value were salected. Recently, as it is getting higher of importance of bakery in the food service market and many major companies run into a bakery industry, the researches about bakery have advanced, however in fact, materials or researches about hotel bakery are fewer than franchise. in-store bakery and mass production enterprise. Especially, each hotel exchanges their information through benchmarking but data analysis - accurate materials, sales, the present condition equipment is not easy to perform. The purpose of this study was to be helpful for studying hotel bakery for others by analysis. The data was analyzed by each hotel characteristics, employee, equipment, sales, productions and the present condition sales.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.156-164
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• 2006

The purposes of this study were to examine bakery cafe use and to identify differences according to gender and age. The questionnaires developed for this study were distributed to 320 males and females aged 20 and over in Seoul. A total of 285 questionnaires were used for analysis(89.1%) and the statistical analyses were completed using SPSS Win (12.0) for descriptive analysis and $x^2-test$. Over 80% of customers used bakery cafes once a month or less, and female customers visited more often than males. The main reasons for using bakery cafe were to chat and then, to buy and eat bakery products. There was a significant difference by age. Average time consumed at a bakery cafe was usually under 1 hour and 30 minutes. Female and younger customers stayed longer than male and older customers, respectively. The majority of customers(85.6%) were accompanied by 2 or less guests and there was no significant difference between the groups. The expenses per person per visit were usually $3,000won{\sim}10,000won$, and the percentage of customers who spent at least 15,000 won was highest in those aged 41 and more. The groups with different gender and age also differed in their choices of products. Customers who are female or under 41 years old used coffees or beverages more often than other group customers. There was no significant difference in understanding on bakery cafe between groups, and 64.9% of respondent answered that they understood bakery cafe as a complex of bakery and cafe. Overall, for early settlement and development of the bakery cafe industry, it seems very important to establish marketing strategy that meets target customers' needs on the basis of understanding their patterns of bakery cafe use.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.179-191
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• 2007

This paper aims to improve management and make the bakery business stable by investigating the difficulties in bakery management and the current management conditions of bakery businesses. Using Windows SPSS 11.0, the bottleneck in bakery management and its influence on sales and job satisfaction were analyzed. Besides, a regression analysis was conducted to investigate the effect of difficulties in bakery management on sales and job satisfaction. According to the analysis, a total of 44 variables were observed as the difficulties in bakery management. Among them, 34 variables were caused by 7 factors: facility, product, employee, finance, production, external advertisement. In the regression analysis, it has turned out that the difficulties in management had influence on sales dissatisfaction in facility, product, employee, finance, production, and external factors. Especially, employee factor turned out the most influential one on sales dissatisfaction. Furthermore, it has turned out that the bottleneck in management had influence on job dissatisfaction in all 7 factors. Above all, the external factor turned out the most influential one.