학술저널
The purpose of this study was to evaluate Good Menu (JoEun-SikDan) for the reducing of foodwaste. Subjects consisted of 368 foodservice directors and 347 consumers living in Inchon The Good Menu is the useful method in reducing of foodwaste, in order to reduce foodwaste and to use GoodMenu, more practical help of gerverment are required. Consumers' perception and interest degree of GoodMenu was the major intervening variable which reduced to foodwaste.
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
참고문헌
Abstract
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