Ⅲ.상업공간의 인테리어 연출
1) 식음료 공간 인테리어 디자인 연출
가) 일반적 사항
식음료 공간을 실내디자인 할 때에는 상품, 입지현황, 고객의 삶의 방식과 소비성향, 운영 시스템 및 서비스 방식을 파악하고 공간을 효율적으로 계획하여 고객 편의 및 운영자의 수익창출을 위한 디자인을 해야
1. Justifications of the proposed schemes -the structural problem& the chemical injection locations
2. Design impeller and tank type affecting energy efficiency, cost, flocculation size. Design Diffuser Walls and Baffles used for Minimizing Short Circuiting
3. Design launder type, structure, sludge and scum model
Filtration의 세번째 key concept 이유: (to promote readily biodegradabl
When to Use Mixed Methods Designs?
A. When both quantitative and qualitative data, together, provide a better understanding of your research problem than either type byitself.
B. When one type of research (qualitative or quantitative) is not enough to address there search problem or answer the research questions.
C. To incorporate a qualitative component into an otherwise quantitat
4. Research Questions
a. What motivates customers to use FedEx Kinko’s international shipping services?
b. What factors or features make FedEx Kinko’s international shipping services different from other competitors?
c. What is the most effective way to communicate with our key public?
5. Research Program Design
A. Type of methodology
Survey
As a quantitative research, we h
design
We design the research in a way that the requisite data can be gathered and analyzed to arrive at solution. We will follow the six basic aspects to design our research. They are the purpose of the study, the types of investigation, the extent of researcher interference, the study setting, the unit of analysis, the time horizon of the study.
Purpose of the study: Hypotheses testing
We