餐饮业饮食文化中英文对照外文翻译文献

1、中英文对照翻译译文针对餐饮业中台湾美食文化开发的顾客经验概念模型摘要-由于消费方式的改变，在台湾，体验经济的发展让人们逐渐步入了另一个 全新的时代。台湾是精美食物的天堂，它拥有多样化的饮食文化。在世界上 它成为一项最重要的饮食文化。在最近的研究中，从决策观点来看消费者在 台湾美食文化可以发掘自己的经历和感受，目前很少有研究完成。因此 ，本 研究的目的是对台湾美食文化探索的记忆和情绪的品牌，台湾美食文化尝试在餐饮业开发一种体验消费概念模型。为达到目的 ，本研究利用定性分析以 及访问18个消费者来收集资料，这个研究得出一个结论，“体验价值”， 台湾美食文化除了美国许密特(1999)经验的模块外还包

2、括消费经验的模块。关键词-消费经验，经验模块，餐饮行业，台湾美食文化一. 引言在2009年据台湾旅游局的交通及通讯部门的统计,52%勺国际游客表示喜欢观光时吃掉的台湾“美食”。美食是吸引游客到台湾的主要原因。台湾是一个拥 有精美的食物和多样化的饮食文化的天堂。它成为世界上一项最重要的饮食文 化。最近，新移民的数量越来越多，因为大量的外国新娘和来自泰国、越南、印 尼的劳动力，台湾的食物就融合了南亚的食物。由于消费方式的转变，人们步入了一个全新的经济时代。施密特提出了完整 的“体验营销”的概念，大意为为消费者创造奇妙，卫生的体验消费，为消费者“创造”的价值增值。在台湾的高速经济增长提供了人们要求一

3、个更高的水平饮食，增加了人们接触机会罚金的饮食文化。近年来，台湾美食文化已经收到国际期望正在逐渐增加。 概念理解的意思为消费者体验台湾的美食文化在台湾餐饮业很紧迫，这也是研究报告想要讨论的主要动机。另外，在台湾的对饮食文化的相关研究进行中，他们中 的大部分还强调当地不同的饮食文化和旅游经验的食物。然而，有一些已经从消费者的观点研究探讨他们对台湾美食文化餐饮业的经验和感情。与此同时，也有一些台湾美食文化各个领域的相关研究，在国内和国外的消费者行为，经验营销。 这是在这项研究中的另一个动机。在此基础上的研究动机本文提出了如下摘要：台湾人在美食文化餐饮业组织概念的意义。为台湾美食文化餐馆里的工业开发

4、一种体验消费概念模型。二.文献回顾台湾经验的美食文化的归属为理论意义消费的一种过程，包括整个消费经验 和品味的饮食的消费行为。台湾美食在世界上具有多元文化的独特品质。近年来在饮食文化，美学艺术，休闲旅游用品，经验营销及相关研究领域已经成为新兴 经济体和重要的研究对象。毕竟，本研究将讨论相关文献“台湾美食文化产业在 餐馆里”和“消费体验”如下：A.在餐馆里的台湾美食文化Scarpat以为精美食物（搭配）的两种注释。第一个把它简单的描述为“享受 最好的食物和饮料”（吃的艺术）。另一个的解释是，它也可能反映了烹饪和食 物。Tellstr?m, Gustafasson and Mossberg认为这精

5、美的食物是一种本土文化的 基础，类似部分地区的文化遗产。但根据外交部台湾经济事务的定义， 它定义了 台湾美食譬如“茶和酒类，小吃，原料，和饮食 ，在台湾普遍存在融入了外国的 文化或食物材料的各种传统”。文化是一种与许多行为相关，对社会有责任感的特点，包括对食物，穿着， 语言，家庭结构，和共同联合的地区。Long指出，种族和文化所代表的国家识别。食物是最能体现不同的文化之间的差异。从上面的文献回顾，本研究定义了台湾美食文化在台湾作为一种茶和饮料， 零食，原料，饮食普遍存在于多方面的和融合传统与不同的国家饮食、 风俗和文 化的美食文化创新系统的发展基金，决定融合台湾本土美物和多元化的美食文化 的决

6、定有助于决定餐厅的方式和喜爱的程度。区域文化联合了精美的食物和特点 有助于开发完全不同的台湾美食文化。B.消费经验形成相关外界刺激的经验值，消费者的经验动机，预期的经验等等。在最近 几年，一些学者认为项目评估的经验不仅仅是顾客的满意度，它甚至也是一种复杂的过程，包含很多变量影响的经验，发展的经验将会继续。Williams运用在酒店行业发现创造性体验设计是酒店业能力不可缺少的核心Gentile, Spiller andNoci认为客户经验包含6个因素：感觉机关，感情，认知，实践，国家的生活， 关系。Schmitt揭示了消费了三个过程，构成的刺激，过程，结果。因此，提供为台 湾美食为主的餐厅，应该

7、强调其在餐厅整体服务满意度为重点。 它也是企业家在 提供“服务过程”中重视给消费者感受和体验。基于上述讨论，从消费经验心理学的角度，它可能导致消费经验是一种 “类 似舞台过程”。毕竟，本研究进行给消费者角度的消费经验为台湾美食经验过程。 它分为三个阶段：工艺经验感知，后果的经验和继续反应。从消费面经验在台湾美食文化讨论中，主要点是怎样把譬如认知、情感、社 会关系和行为反应到消耗工艺的基本要素体验，指出了哪一种是可以让消费者感觉的关键，消费经验在台湾美食文化可促进餐饮业或其相关专业的服务质量，消费者满意的程度，忠诚的顾客。这些用这样的消费体验的研究的分数为主要原因 本。三.研究方法和数据收集大多

8、数的研究饮食文化用定性研究方法为主。因此，本研究运用定性分析， 探讨了对消费者的消费经验台湾美食文化和发展的一个为台湾美食文化餐饮业 体验消费概念模型。本研究利用ATLAS.ti软件来分析数据。对记录数据前被转录进行分析阶段。 他们发展一种基于以上文学评论研究人员组织概念内涵和使用编码的主题。四.结果下面的章节为采访消费者的结果A.人口统计资料采访的日程安排是2010年一月14到26日。采访者总人数为从北方中部和南部 地区来的18人。在这里有11个男性和7个女性。上一年月平均工资为新台币元 26,300。周围的受访者中有66.67%在服务行业工作。B.餐饮业中的台湾美食文化。如附表1显示，在1

9、8名被访者中，66.67%认为夜市文化和饮食文化在代表着 台湾美食文化。一半的受访者认为这是快餐文化。C.在餐饮业台湾美食文化消费过程的经验表2总结了受访者在消费过程的台湾人美食文化经验，包括意义上，感觉、思考、 行为等等相关经验。表2在消费过程中体验台湾美食文化主题代码百分比感官经验现在是很好，但是在过去 的很艰难27.78%南方的食物是甜美的，北 方食品是咸的食物，北方 食品就是光光是闲的，南 方的食物是沉重的味道33.33%北方地区考虑质感的，南 方地区考虑各组成部分5.56%后九种感情72.22%感官经验有人性，热情，温暖的感 觉33.33%有童年的记忆和风味11.11%被挑剔的名誉和

10、大气22.22%已经习惯5.56%女英雄16.67%思考健康经验烹饪方式5.56%食物材料16.67%健康11.11%表演经验好事情必须和每个人分 享22.22%口 口相传100%互联网或博客的接触77.78%联系经验具有义化内涵和历史沿 革16.67%不同的有地方特色的区 域饮食习惯38.89%台湾个大熔炉的精 细的食物5.56%五.讨论和结论本研究建立了创新学术理论概念的建设，在台湾餐饮业精美的食物文化和体验消费的统一。这研究也正试图穿越不相同科目的球体的饮食文化、 消费者行为 和体验营销的综合体。在台湾的餐厅工业，美食文化，消费者经验概念定义的意 义，在台湾为台湾美食研究提出餐饮业的时候

11、，应该会有帮助。因此，本研究表明，在餐馆的提供产业里，发展和验证一个量化问卷为台湾 美食文化体验消费，在未来的餐饮业，政府和企业家在台湾本土的美食文化有关 的重要参考下制定的销售战略计划。外文原文一：Developing A Consumer Experience Conceptual Model for theTaiwanese Fine Food Culture in the Restaurant IndustryAbstract - Since the consumption style change, the Experience Economy era is coming now i

12、n Taiwan. Taiwan is a paradise of the fine food and owns diversified dietary cultures. It becomes one of the most important dietary cultures in the world. In recent researches, there are few studies are done from the decision-making viewpoints of the consumers to explore their experiences and feelin

13、gs towards the Taiwanese Fine Food Culture. Therefore, this study aims to explore the experiences and feelings of the consumers towards the Taiwanese fine food culture and attempt to develop a consumer experience conceptual model for the Taiwanese fine food culture in the restaurant industry. To rea

14、ch the objectives of the research, this study uses qualitative analysis and interviews with eighteen consumers to collect data.This study found a new experience,“Value Experiencwhich is included on consumption experienceof the Taiwanese fine food culture besides the Schmitt (1999) experiential modul

15、es.Keywords - Consumption experience, experiential modules, restaurant industry, Taiwanese fine food cultureINTRODUCTIONAccording to the statistics from Taiwan Tourism Bureau Ministry of Transportation and Communication in 2009, fifty-two percent of international tourists indicated their visiting pu

16、rposes were sightseeing and eating Taiwanese “fine food ” .Fine food was the major reason to attract the tourists coming to Taiwan. Taiwan is a paradise of the fine food and owns diversified dietary cultures. It becomes one of the most important dietary cultures in the world. The number of new immig

17、rants is increasing recently. Taiwanese food has blended with the characters of South Asia food because of lots of foreign brides and labors coming from Thailand, Vietnam and Indonesia.Since the consumption style change, the Experience Economy era is coming now in Taiwan. Schmitt Proposes the comple

18、te concept of“experiential marketing ” ,whichmeans that creating the wonderful and wholesome consumer experience for the consumers and also creating the value added for the consumer.The high economic growth in Taiwan has provided the people a higher level demand on the diet and also increased the pe

19、ople the contact opportunity of the fine diet culture. In recent years the Taiwanese fine food culture has received international gazes gradually. Understanding the conceptive meaning of consumer experience of the Taiwanese fine food culture in the Taiwanese restaurant industry is urgent, that is al

20、so the main motivation which this study wants to discuss. In addition, in the related researcheson the Taiwanese dietary culture, most of them still emphasize different local dietary cultures and traveling experiences of food. However, there are few studies are done from the viewpoints of the consum

21、ersto explore their experiences and feelings towards the Taiwanese fine food culture in the restaurant industry. Meanwhile, there also have few related researchesacross domains of theTaiwanese fine food culture, the consumer behavior and the experience marketing in both domestic and oversea. That is

22、 another motivation for this study.Based on the above research motivations, the objectives of this study are proposed as follows:To organize the conceptual meaning of the Taiwanese fine food culture in the restaurant industry.To develop a consumer experience conceptual model for the Taiwanese fine f

23、ood culture in the restaurant industry.LITERATURE REVIEWThe theoretical meaning of the consumption experience of the Taiwanese finefood culture is belongs to one kind of consumption behavior processes including the entire consumption to experience and savor the diet. The Taiwanese fine food has the

24、multicultural distinctive quality in the world. In recent years in the diet culture, esthetics art, the tourism and leisure, the experience marketing and related research areas have become emerging and are important research subjects. Therefore, this study will discuss the related literatures“Taiwan

25、eseinineefoesltcurtjnreindustry and consumption experience as follows:Taiwanese Fine Food Culture in the Restaurant IndustryScarpato thinks that fine food (gastronomy) has two kinds of annotations. The first one puts it briefly is “enjoyie best food and the drink whicis likely the Delicious art ” (t

26、hert of good eating).Another explanation is that it may reflect the cooking and food. Tellstr? m, Gustafasson, and Mossberg think that the fine food is one kind of native culture foundation which is similar to the part of the region cultural heritage. But according to the definition from Taiwan Mini

27、stry of Economic Affairs, it defines the Taiwanese fine food as“the tea ahe sriakk, the ingredients,and the die that commonly found in various traditions in Taiwan fusing with the foreign culture or the food materials”The culture is one kind of the characteristics of the society which has many behav

28、iors related, including the preferences of food, the dress, the language, the family structure and the common joint with the regions. Long stated that the culture represents the race and the national identifications. Food is the most that can reflect the differences between the different cultures.Fr

29、om the above the review of literatures, this study defines the Taiwanese fine food culture as one kind of fine food culture innovation system which is developed by the foundation of the tea and drinks, the snack, the ingredients, and the diets that commonly found in various traditions in Taiwan and

30、fuse with the various country diets, customs and cultures. Fusing Taiwanese native fine food and multi-dimensional fine food cultures helps to decide the way of dining and the degree of the fondness. The linkage of the fine food and the characteristics of the regional culture also help to develop th

31、e entirely different Taiwanese fine food culture.Consumption ExperienceThe formation of the experience is related to the external stimulation, the experience motives of the consumer, the anticipated experience and so on. In recent years, some scholars believe that experience is not only the satisfac

32、tions of the consumer which is not the single item appraisal, it even is also a complex process, which contains many variables influencing experiences, and the development of the experience will continue . Williams applies the 3Fs in the hospitality industry and discovers that the creativity experie

33、nce design is the core competencies which the hospitality industry cannot lack. Gentile, Spiller, and Noci think that the customer experiences contain six factors: the sense organs, the feelings, the cognition, the practice, the life state, and the relations.Schmitt reveals that the consumption is a

34、 threestage process, which is composed of the stimulation, the process, and the result. Therefore, to provide the restaurants that serve the Taiwanese fine food primarily, the main point should be emphasized its whole service satisfaction during the dining. It is also the entrepreneur take seriously

35、 to give the feeling and experience of the consmers during“the service力 process .Based on the above discussion, from the angle of consumption experience, it may induce the consumption experience during “the service process Based .on the above discussion, from the angle of Consumption experience, it

36、may induce theconsumption Experience is one kind of-斤khqDEoages.Therefore, this studycarries on the consumption experience from the viewpoint of the consumer for the experience process of the Taiwanese fine food. It is divided into three stages: perceived process experience, consequences of experien

37、ce, and post-experience response.In the discussion of the Taiwanese fine food culture from the viewpoint of consumption experience the main point is how to put the essential factors of the experience like cognition, emotion, social relations and the behavior response into the consumption process and

38、 point out that which one is the key point can let the consumer feel the consumption experience in the Taiwanese fine food culture to be able to promote the service quality in the restaurant industry or related industries the degree of consumer satisfaction, and the loyalty of the consumer. These ar

39、e the primary reasons of the points in this study to use the idea of consumption experience.川.RESEARCH METHODS AND DATA COLLECTIONMost of the researcheson the dietary cultures mainlyuse qualitative research method. Therefore, this study applies qualitative analysis to explore the consumption experie

40、nces of the consumers towards the Taiwanese fine food culture and develop a consumer experience conceptual model for the Taiwanese fine food culture in the restaurant industry.This study uses ATLAS.ti software to analyze the data. The recorded data were transcribed prior to the analysis stage. Based

41、 on the above literature reviews, the researchers organize the conceptual connation and use them to develop a coding theme.IV.RESULTSThe following sections address the findings from interviews with consumers.Demographic InformationThe schedule for the interviews was from January fourteenth to twenty

42、-sixth of 2010. The total number of the interviewees is 18 persons who come from the north, the middle and south areas. There are 11 males and 7 females. The average monthly salary is NT$26,300. Around 66.67 percent of the interviewees are working in the service industry.Connation of Taiwanese Fine

43、Food Culture in the Restaurant IndustryAs Table 1 shown, among the eighteen interviewees, 66.67 percent of them think that night market culture and catering culture are the representatives among the Taiwanese fine food culture. Half of the interviewees think that is snack culture.Experiences in the

44、Consuming Process of the Taiwanese Fine Food Culture in the Restaurant IndustryTable 2 summarizes the experiences of the interviewees in the consuming process of the Taiwanese Fine Food Culture, which include sense, feel, think, act and relate experiences.TABLE 2EXPERIENCES IN THE CONSUMING PROCESS

45、OF THE TAIWANESE FINE FOOD CULTUREItemscodePercentageSense experienceNow is fine, but in the past was rough27.78%The south food is sweet; the north food is salty; the middle food is salty; the north food is light; the south food is heavy taste33.33%The north areas consider the sense of reality; the

46、south areas consider the component5.56%Has five feelings72.22%Feel experienceHas the humanity, the enthusiasm, the warm feeling33.33%Has childhoods memory and flavor11.11%Being fastidious about the fame and the atmosphere22.22%Has Custom5.56%Heroi16.67%Think experienceHealthCooking way5.56%Food Mate

47、rials16.67%Health11.11%Act experienceThe good thing must share with everybody22.22%Words-of-mouth dissemination100%Surfer internet or blog77.78%Relate experienceHas the cultural meaning and the historical evolution16.67%Has the local characteristics, and the regional food habits are38.89%differentTa

48、iwan is a melting pot for the fine food5.56%V. DISCUSSION AND CONCLUSIONThis study establishes an innovation academic theory of the conceptive construction to unify the fine food culture and the consumer experience in the Taiwanese restaurant industry. This study also tries to cross different sphere

49、s of subjects such as the diet culture, the consumer behavior and experience marketing. By the conceptive definition of fine food culture in the Taiwanese restaurant industry and with the conceptive meaning of consumer experience for the Taiwanese fine food in the Taiwanese restaurant industry, this

50、 study proposed should be helpful to define clearly to the related idea.Therefore, this study suggests that developing and verifying a quantification questionnaire meter of consumer experience for the Taiwanese fine food culture in the restaurant industry in the future to provide the government and

51、entrepreneurs in the restaurant industry the important references relating to the sales strategic plan on Taiwanese local fine Food culture.译文二:通过共享食物订单信息的餐馆实时过程管理系统作者：Shimmura, T.Takenaka, T.Akamatsu, M.出处：International Conference of Soft Computing and Pattern Recognition, 2009.摘要-在一个全方位服务的餐厅，在餐厅与厨

52、房之间分享职员的定单信息是非常 重要的。介绍了一种实时采用先进的餐厅销售点终端系统，员工可以分享的 订单信息实时的过程管理系统。在这个系统中，厨房的职员要求访问时能检 查所有客户订单的菜的秩序。此外，可以把握客户的状态的餐厅工人作为班 长。该系统引入到餐馆吃饭的时候，我们证实，能高效的服务客户的要求，降 低制备工艺。关键词-组件：餐厅服务，销售点系统，过程管理，信息共享，服务工程一.引言最近的一次世界性的经济萧条，饭店企业在未来进一步需要经得起严峻的价 格竞争力的考验。扩大餐厅连锁商店是一种手段 ，增加销售额并减少商业成本， 提供中央厨房类似的菜肴制作。日本有一些连锁餐厅的家庭餐厅、酒吧式餐馆

53、和 寿司餐馆。然而，不像快餐连锁店，扩充全方位服务餐厅（晚餐餐馆里）很困难，因 为他们需要许多人类的技能，如高度熟练的厨师，复杂的过程客户订单管理，和良 好的沟通与客户。饭店企业重要的待客之道就是客户的满意度。虽然饭店企业面临着一些内在的问题，不同于制造业，科学技术是提高客户 满意度，支持实际业务，提高服务，达到生产力的进一步提升。2007年，日本经济贸易省的和行业，比如，开始了促进国家项目服务工程改善服务业生产率。 作者 的研究开始零售店和餐馆中存在的问题企业支持项目。我们完全阐明服务流程 管理基于实际餐馆所收集的信息系统和测量仪器的客观数据。饭店企业在如库存控制，供应链管理一些方面，信息技

54、术起到了重要作用。这 些动机符合零售及制造业的企业。20世纪80年代的日本，冲动开发零售和CVS（便 利店）企业饭店企业引进了销售点终端系统。客户订单管理通常与使用POS系统，CVS的餐馆。尽管这系统于餐馆，创新问题依然存在。在这样一个POS系统、命令 记录餐桌旁，而不是通过菜。餐厅一旦进入繁忙时，许多订单接受了一次又一次。 在这样的情况下，厨房里的工作人员决定准备考虑序列类型的菜。烹饪人员掌握 桌子号码和每一张桌子上都有知道过了多少等服务这是困难的。此外，服务人员必须监督他们的客户和厨房的情况。 顾客有时会抱怨交货延误 降低知觉价值、顾 客满意度。因为在随时间改变的过程管理餐厅的情况下很大程

55、度上靠的是员工技 能和记忆。解决这些问题，我们提出一种新型系统传统的 POS系统，扩大员工可为使用 即时的信息共享信息系统。在餐厅管理信息共享重要因素的过程。第二节概述在餐馆管理现有的方法过程和阐明问题潜在的解决思路。二.餐馆生产过程管理的问题简单来说，包括餐厅服务过程订单接收、准备、和服务。一个重要的任务是 在适当的地方在那正确的时间服务客户。 然而，餐厅一旦进入而成忙线这一任务 是不容易的。很多订单来自不同的桌，不同次。餐厅工作的要求，要求好记忆和快 速的判断。一般来说，在饭店、共三人流程管理方法已经使用：措辞确认，订单表格，POS系统。口头确认这种方法是最古老的但仍然使用在小餐厅服务流程

56、管理的方法。当服务器收到客户的订单，这是记住了与厨房里的工作人员口头上。整个厨房里的工作人员 准备秩序，有时在随机的顺序。被称为和秩序是给服务器。服务器让我想起了桌子和客户订了盘子和服务施舍给 客户。整个厨房里的工作人员工人经常忽略表的信息。该方法深深依赖着人文技能，它是很容易的，当许多犯错误命令来差不多同 时进行。因此，餐厅规模要视人类记忆的能力情况而定。 这是很多餐馆的规模仍 然很小的一个原因。订单详列通过这个方法，当服务器接收命令，他们写他们一桌子订货单号码并把单子 给厨房里的工作人员。然后，整个厨房里的工作人员根据单子准备菜肴。当他们 结束准备，他们把他们交给一个服务器上使用床单。那么

57、在桌子上服务器把菜写 在纸上。在该方法中，整个厨房里的工作人员无法区别菜肴的序列， 因为订单入门时间不是写在纸上的。后序盘的服务有可能使客户愤怒 ，和其他那些比自己早的比 起来。止匕外，顺序表在餐厅实际上通常是失去了。当丢失时，编制或职员不能事 奉的菜肴。这经常导致顾客的投诉。POS系统给出了 POS系统结构中今天的日本餐厅彳#到了广泛应用。原来，POSS统餐厅被开发来排除交接客户订单过程从服务人员对厨房员工。把餐桌旁借阅系统的记录和管理秩序信息。当服务器接收到一份订单，他们输入信息的一个小订 单录入装置，它传播到POS终端。然后POS经济工业贸易。2007年，比如，开始 了促进国家项目服务工

58、程改善服务业生产率。 作者的研究支持项目开始零售店和 餐馆中存在的问题企业。我们完全阐明服务流程管理基于客观数据实际餐馆所收 集的信息系统和测量仪器。饭店企业在一些信息技术方面起到了重要作用， 如在库存控制，供应链管理 这些方面。这些动机的符合零售及制造业企业。 在日本，企业饭店企业引进了销 售点终端系统的冲动开发零售和 CVS（便利J店）20世纪80年代。餐馆通常是使用的 POS系统,CVS管理客户订单。尽管这系统于餐馆，创新问题依然存在。在这样 一个POS系统、命令记录餐桌旁，而不是通过菜。餐厅一旦进入忙的时候，许多 订单接受了一次又一次。在这样的情况下，厨房里的工作人员决定准备考虑序列

59、类型的菜。这是困难的，烹饪人员掌握桌子号码和每一张桌子上都有知道过了多 少等服务。止匕外，服务人员必须监督他们的客户和厨房的情况。 交货延误降低知 觉价值、顾客满意，有时会抱怨。因为餐厅在这样的情况下，随时间改变的过程 管理很大程度上靠的是员工技能和记忆。三.餐馆过程管理系统（PMS）本节介绍了一个新的功能系统（PMS）的形成，为在日本的酒店服务。当然，POSM在餐馆登记的订单的一个重要功能，以避免会计的错误。作为 染色指出，POSft餐馆的目的是改善检测功能，以避免错误。除了那些基本功能， 特别的目标，经前期综合征时序方面流程管理和信息共享的员工。这些功能进行了总结如下。.为每个厨房，每道菜

60、检查功能。.访问时长显示和延迟警告功能。.检查所有的厨房的功能位置的地位。.搜索功能和补发遗失订单详列。四.结论介绍了一种过程管理系统（PMS）,加大POS系统找餐厅。在饭店企业、实时管理客户订单是至关重要的。为此，PMS提供一份订单检查功能的发挥作用的盘 子，和一个发挥作用时间。另外，检测功能职位，地位帮助经理们优化员工作业。 通过介绍这系统实际的餐馆里，我们确认平均提高服务，降低部分的投诉。事实 上,经前期综合征导致两效益与客户的满意，他们不冲突，而是存在于同样的上 下文。参考文献1Japanese Ministry of Economy,Trade and Industry HYPERL