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網路香水業者服務管理的策略管理技巧

為了解決oro w428-a的問題，作者彬瑞莎 這樣論述：

ABSTRACTThe study deals with the strategic Managerial Skills in Service Management of Online Perfume Sellers. This study generally seeks to assess the leadership and managerial competencies of the online perfume sellers in Cagayan de Oro, Philippines. The study explores the demographic profile of t

he sellers such as age, sex, civil status, and educational background, year/s as online seller/manager and relevant training/s and/or online seminar/s attended. Moreover, the leadership competencies such as the strategy and creating, leading and decision and developing and changing were included. In

terms of management competencies, variables such as implementing and improving, communication and presenting and relating and supporting were part of the studied variables. The significant relationship between the leadership and management competencies were explored.The study employed the quantitat

ive researcher specifically descriptive-correlational. While, quantitative data were gathered through survey questionnaire. Triangulation was conducted to make sure that the data gathered are reliable. It was found out that Online Perfume Sellers were mostly in their early twenties, majority are fem

ales, single, college graduate, most of them have been selling online for five years with at least 2 online selling trainings attended. The Online Perfume Seller rated themselves in terms of Leadership Competencies as lowest in “Strategic and Creative”. While, highest in “Developing and Changing” fo

llowed by “Leading and Deciding”. In terms of Management Competencies, the Online Perfume Sellers rated themselves high in “Relating and Supporting”, lowest in “Communicating and Presenting” followed by “Implementing and Improving”. There was no significant relationship between the profile of the On

line Perfume Sellers in terms of Sex and Management Competencies. Moreover, two of the components of the Leadership Competencies were not significantly related to the profile of the online perfume sellers in terms of Sex. While two of the three components of the Leadership competencies show signific

ant relationship between the profiles of the online perfume sellers in terms of Civil Status. On the other hand, two components of the Management Competencies were significantly related to the profile of the online perfume sellers in terms of Civil Status. In terms of Educational Background, there i

s a significant relationship with educational background and the Leading and Deciding, and Developing and Changing in the Leadership Competencies while No significant relationship between the “Strategic and Creative” Competency and the educational background. While, component of Management Competenc

ies “Implementing & Improving” have no significant relationship between the educational background of the online perfume sellers. On the other hand, “Communicating & Presenting” and “Relating and Supporting” and educational background are significantly related. In terms of number of years of being a

n online seller (experience), there is a significant relationship with number of years of being an online seller and the “Leading and Deciding” in the Leadership Competencies while No significant relationship between the “Strategic and Creative” and “Developing and Changing” Competencies and the num

ber of years of being an online seller. While, component of Management Competencies “Implementing & Improving” have no significant relationship between the educational background of the online perfume sellers. On the other hand, “Communicating & Presenting” and “Relating and Supporting” and number o

f years of being an online seller are significantly related. Furthermore, the number of trainings attended by the online perfume sellers and the number of trainings attended have no significant relationship.

真空滾筒滾揉醃漬時間對舒肥雞胸肉品質及感官特性之影響

為了解決oro w428-a的問題，作者卓奕汝 這樣論述：

肉類是生活中必需品之一，雖然蔬食及無肉飲食風氣盛行，但全球的總肉品消費量卻是逐年增長，尤其近年來，全球健身風氣興起，飲食也是十分重要的一環。含有高蛋白質、低脂肪的雞胸肉，口感乾澀為其最大缺點。舒肥料理方式可以改善雞胸肉口感，但低溫料理方式調味是不可或缺的一部分，因為此種料理方式無法透過高溫使肉品在烹調時產生梅納反應，若無醃漬，製成的產品動物性氣味較為強烈，會導致消費者接受度不高。本研究透過不同時長的真空滾筒滾揉醃漬（0、20、40及60分鐘）製作舒肥雞胸肉，分析其理化性、微生物和感官特性的變化影響。研究結果顯示，在63°C 1小時烹調條件下，搭配真空滾筒滾揉醃漬的咖哩優格舒肥雞胸肉於水分含量

、產出率、醃漬增重率皆比靜置醃漬的咖哩優格舒肥雞胸肉來得好，也因醃漬吸收率的提升，灰分、鈉含量、總糖含量皆有較高的數據。質地部分，硬度與滾揉時間有負相關影響，並在滾揉60分鐘達到最低數值；真空滾揉醃漬的咖哩優格舒肥雞胸肉因外觀附著的醃料較高，使得 L值數據低，a及b值數據高，經過七天的冷藏置放後，外觀及滲出液紅值測定並沒有明顯差異。硫巴比妥酸價數據顯示，真空滾揉時間較久的咖哩優格醃漬舒肥雞胸肉數據較低，除了辛香料本身的抗氧化性外，真空冷藏的保存方式同樣有助於減緩脂質氧化，而總生菌數經過舒肥烹調後約減少2個D值，冷藏7天的舒肥雞胸肉在生菌數上是不增反減狀況。感官品評方面，經過咖哩優格醃漬的舒肥雞

胸肉感官分數皆高於無醃漬的舒肥雞胸肉，而有經滾揉的舒肥雞胸肉皆比靜置的分數還高，尤其是經滾揉40分鐘的產品，在外觀、口感、味道及整體喜好度都高於其它咖哩優格醃漬舒肥雞胸肉，但所有7天冷藏儲存的舒肥雞胸肉在各方面分數皆降低。綜合所有研究結果，以63°C 、1小時舒肥溫度時間搭配是可以有效降低生菌數，而40分鐘的真空滾揉醃漬舒肥雞胸肉在各方面皆有良好數據，但基於醃漬溫度對於食品安全的考量，降低醃漬環境溫度或是將醃漬的時間介於20~40分鐘內，會是較佳的選擇。