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2.2 부정적 영향
Ⅲ. 다국적 기업의 사회문화적 영향
Ⅳ. 문화적 잠식 유형과 사례
4.1 패스트푸드(Fast-Food)와 슬로우푸드(Slow-Food)의 전쟁
4.2 나이키(NIKE)와 리복(Reebok)
4.3 할리우드 영화와 스크린쿼터
Ⅴ. 결 론
참고문헌
Abstract
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What do you understand as Slow Food?
Preserve traditional and regional cuisine
Promotes a wide variety of different meals
Make cultural nutritional differences not to disappear 1. Slow food 란 무엇인가?
2. Slow food VS Fast food
3. slow food 의 영향
4. Slow food 가 나라에 미치는
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Korean Cuisine Korean food, mostly based on rice, noodles, tofu, vegetables, and various meats, include number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi which is a fermented, spicy vegetable dish is usually served at every
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H
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fast bone loser just after the menopause? In : Peck WA, ed. Bone and mineral research. Amsterdam : Elsevier:1989
Cooper C, Campion G, Melton LJ 3rd, Hip fractures in the 디derly: a world-wide projection. Osteoporos Int 2:285-289,1992
Ettinger B Pressman A. Sklarin P. Associations between low levels
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Foodservice Industry on Customer Satisfaction, Revising Intention, and Oral Transmitting Intention. Korean J Hospitality Administration 12(1): 191-213.
Lee HS (1997). Determinants of Perceived Service Quality: In the Perspective of Judgment Theories. Korean Academic Soc Business Administration 26(1)
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Fast-food Retail Distribution」, Journal of Retailing, vol.60, Fall.
Kotler, Philip al., 「Marketing for Hospitality and Tourism」, Orentice-Hall Inc., New Jersey, 1999(2nd ed.,) 제 Ⅰ 장 서 론
제 1 절 연구의 배경 및 목적
제 2 절 연구의 방법 및 구성
제 Ⅱ 장 외식 프
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foodservice.co.kr, 1999.
Schlosser, Eric, 2001, Fast Food Nation,『패스트푸드의 제국』, 김은령 역, 에코 리브르.
Ritzer, George, 1998, "Slow food versus McDonald's", Slow July-Septerber: Pp.6-11.
Ritzer, George, 1999, The McDonaldization of Society,『맥도날드 그리고 맥도날드화』, 김종
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fast changing enviroment.
This study has been conducted to find out and specify target market customers' decision making facts on restaurant choice to set up proper marketing stragies. <목차>
제1장
제1절
1. 문제제기
2. 연구목적
제2절
1. 연구방법
2. 연구범위
제2장
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Korean J Food Sci Technol 18: 437-442.(1986)
16) Park IS, Kim SK, Kim CS. Physicochemical properties of chestnut starch. J Korean Agric Chem Soc 25: 218-223.(1982) 1. Introduction
2. Material and Method
2.1 Material
2.2 Starch Extraction
2.3 Measurement of Water content
2.4 V
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food consumption pattern groups ……… 26
Table 8. Dietary-related factors of food consumption pattern groups ……… 28
List of Figures
Fig. 1. The tree model for fruits. ………………………………………………………31
Fig. 2. The tree model for foods of Korean style meal. ……
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Fast food restaurant.
Education
Currently freshman of the Langue Department of ** University.
Activities
Church - Teaching students in weekly school.
"Recording Service" which read a book, send to blind people.
Special Achievement
Writing.
Read a book.
Listening to agony of other person.
Honors and
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Korean.
TECHHICAL SKILLS
● Mechanical CAD Softwares: Auto CAD 2008, Solid Works 2009, Cad Key, Unigraphics NX6
● FEA Softwares: LS-DYNA, ANSYS Workbench
● Proficiency in reading and drafting engineering drawings
● Knowledge of automobile structure, internal combustion engine, vehicle testin
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Fast Learner]
7. 우리 회사에 입사하기 위해 어떤 노력을 기울였는지 기술해 주십시오. 955 / 1,000 Bytes
[KSS(Korean Summer Session Staff)]
8. 입사 후의 자기계발 계획과 포부에 대해 기술해 보십시오. 994 / 1,000 Bytes
[대우건설의 미래의 최우
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fast someone can
find out the sources that he want in the world wide web,telnet,gopher,ftp,usenet etc.
I'm interested in web homepage too. I'm a bit a good homepage-maker.
I'm a bit good typist in english and korean.I want to enter a firm and I must work ith
that company ,for your company takes
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Food and Food additives .
-Intercultural and interpersonal communication skills.
-Korean(Native), English(Fluent, TOEIC 890 score)
-Microsoft Word, Excel and Internet
Work Experience
Jun.2003-present ABC Trading (EX- JinIL., name changed), Seoul, Korea.
Making sales and introduction of n
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