fusion’, was used to introduce a new style of food that mixed ingredients and methods used across different continents and cultures. In France they call it ‘Nouvelle (New) Cuisine’ in a sense that it is a new style of food. Some people call it ‘New Wave Food’ to emphasize the fact that it’s a new trend and others call it ‘Multi Culture Food’ considering its distinctive feature.
20세기 초 위대한 리더(great man)에 관한 이론은 특성이론(trait theories)로 발전되었다.
Trait : 한 개인의 능력, 동기 또는 행동의 패턴을 포함하는 일반적인 특성을 지칭한다.
20세기 중반까지 Trait 이론들은 리더는 다른 사람들과 구분되는 특성이 있다고 주장해 왔다.
20세기 중반 Ralph stogdill 이 그때까지
features and services is provided for an assumed capacity of visitors. It is important in planning the services businesses to realize that they gain from clustering. Food services, lodging, and supplementary services must be grouped together and within reasonable time and distance reach for the visitor.
7)The institutional environment
The institutional elements need to be considered i
featuring a wide array of flavors with portions designed for sharing. Substantially all of our menu items (except the desserts manufactured at our bakery production facilities) are prepared fresh daily on the restaurant premises using high quality ingredients based on innovative and proprietary recipes. Our menus are generally updated twice each year to respond to evolving consumer dining prefere
독점적 기술우위와 시장지배력
높은 수준의 제품통합능력
효과적인 경영구조
충분한 자금능력
높은 기술력의 제품군
인텔의 인터넷 진출에 관한
소비자 인식 부족
인터넷 시장의 발전으로 인해
새로운 기회
전자상거래(EC : Electronic Commerce)
새로운 형태의 상거
경쟁사의 값싼