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외식사업 경영자의 경영마인드 분석 : 외식사업 경영관리를 중심으로
김두라(Doo Ra Kim) 한국외식경영학회 2000 외식경영연구 Vol.3 No.1
This study was intended to analyze the career consciousness and business management of foodservice business managers. As a result, the following findings were obtained: As for the method of opening the foodservice store as the part of career consciousness, most of the respondents showed that they themselves planned and established the business item. Seeing that the proportion of satisfaction for and worry about the present situation of business based on sales was almost similar, the phenomenon of polarization was continuing. As for career, 83.8% of the respondents were satisfied and had the bright vision of the prospect for business in expectation that they would run the expanded store in the future than they did at present. The respondents with the longer period of service took greater pride on their foodservice business and wanted to hand it over to their children as the family occupation. They cited the attractive advantage of foodservice business that can be run on the manager's will. As for the prospect for foodservice business, many respondents thought that the law of survival of the fittest would prevail and only the competitive store would survive as competition become more intense. They thought that the highest priority should be given to differentiated marketing to survive the competitive environment. As for business management, they thought of taste and service as the most important factors in restaurant management and employee management (manpower shortage) as the most difficult factor in the process of business management.. As for the recipe for the successful restaurant, taste and service were regarded as the important and essential factors because they scored the first. It was found that the greatest investment made in the process of business operation was in facility and interior decoration rather than employee education and product R &D. This directly indicates the form of management that foodservice managers attached importance to external appearance. Management information was the method most used in benchmarking, and the internal education of the store was most used as employee education. It was found that foodservice business reinforced employee welfare and mostly introduced economic guarantee for employees as the scheme to prevent their turnover and promote their long service. As shown above, it was found that foodservice business managers took pride on their career and much expected their business to be successful. They were conscious that the manager s own efforts along with a shift in social thinking was an important factor for the successful business. And they thought it important to be most faithful to the basic part of foodservice business such as taste and service. It was found that they were making efforts to introduce effective business management techniques through human, material and information resource planning and its implementation.
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김민주(Kim Min Joo),김두라(Kim Doo Ra),전소현(Jeon So Hyun) 한국외식경영학회 2007 외식경영연구 Vol.10 No.4
In this study, it was examined the effect of employees' uniform satisfaction on their occupational attitude in the foodservice industry. Career commitment was used as variables for measuring occupational attitude. The survey was conducted through self-report questionnaires, and sampling was conducted based on convenience sampling. 311 copies were used for data analysis, the analysis result can be summarized as the followings. First, It was analyzed positive perception of uniform's aesthetic appearance and functionality of uniform affected employees' uniform satisfaction positively. Second, the results also indicated that employees' uniform satisfaction affected their career commitment positively. Third, the results of the additional analysis revealed uniform satisfaction affected the contingent workers' satisfaction with their job. The result of this study indicated employees' uniform could be utilized for managing employees' occupational attitude in the hospitality industry including foodservice company.
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한식 식자재 프로모션을 통한 한국음식의 세계화 방안 -한식 식자재 마케팅 전략을 중심으로-
이은정 ( Eun Jung Lee ),김태희 ( Tae Hee Kim ),김두라 ( Doo Ra Kim ) 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.6
The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced in the world. But, in contrast to countries including the United States, France, China, Japan, Thailand and Australia that have adopted food promotion and marketing strategies, Korea lacks a similar strategy. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean restaurant franchising could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. Brand chefs, Korean cuisine seminars and promotional efforts in foreign countries and foreign cooking schools (such as the `Taste Korea` campaign) are prudent actions.
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이창우,김본원,라정찬,신상태,김두,김종택,홍순일,Lee Chang-Woo,Kim Bonn-Won,Ra Jeong-Chan,Shin Sang-Tae,Kim Doo,Kim Jong-Taik,Hong Soon-Il 한국임상수의학회 1993 한국임상수의학회지 Vol.10 No.1
This study examined metabolic profiles of 1349 Holstein cows from 91 commercial herds. Thirteen parameters which are consisted of twelve blood components and body condition score were examined and their mean values. standard deviations and standard limits, which are 80% confidential limits, in each lactational stage were reported. The variations of each parameter affected by season, individual milk yield, adjusted corrected milk yield of herd. and lactation number were also reported. A model of metabolic profile test applicable to this country where the average number of cows in a herd is small as to be fifteen is designed. Metabolic profiles as reflected in each parameter were discussed in relation to adequacy of dietary intake for production, milk production, reproductive performance, and diseases, and the possible measure to improve productivity of dairy cows were proposed. Much of the variation in parameters was due to differences between herds, and less to differences between seasons, differences between individual milk yield, and differences between lactational stages. As the average herd size in this country is small, it is believed that all the cows in a herd must be sampled, and the individual result of each parameter was compared with the standard limit for each lactational stage, and the percentage of cows which are outside the standard limits in a herd was calculated to use as a criteria for evaluation of the herd. Data outside the 99% confidential limits were to be deleted at first, but when the trends of the data outside the 99% confidential limits are same as the trends of the data within 99% confidential limits, the deleted data must be reviewed again, otherwise some important informations would be missed. The mean concentration of blood urea nitrogen in this study was much higher than that was reported in England, U.S.A. and Japan, and it was similar to the upper limits reported in England, U.S.A. and Japan. So it was thought that the concentration of blood urea nitrogen is improper as a criteria for protein intake. The increase of serum total protein cocentration beyond standard limits was due to increase of serum globulin concentration in most of the cows. The correlation coefficient between serum and protein and serum globulin concentration was 0.83. Serum globulin concentration was negatively related to adjusted corrected milk of herd. Serum albumin, calcium and magnessium concentrations were negatively related to adjusted corrected milk of herd, which indicate that high-producing individual or high-producing herd have not taken sufficient protein/amino acids, calcium and magnessium. Packed cell volume was negatively related to adjusted corrected milk of the herd, and the trend was same In each lactational stage. The correlation coefficient between serum and packed cell volume was 0.16 and the correlation was very weak. Blood glucose concentration was lowest in early lactational stage, which indicates negative energy balance in early lactational stage. Blood glucose concentration was negatively related to adjusted corrected milk of herd from peak to late lactational stage, which indicates negative energy balance during the period in high-producing individuals or high-producing herds. Correlation coefficient between serum aspartate aminotransferase activity and serum ${\gamma}$-glutamyltransferase activity was 0.41, and this indicates that serum ${\gamma}$-glutamyltransferase should be included as a parameter of metabolic profile test to evaluate liver function. Body condition score of dairy cows in this country was lower than that of Japan in every lactational stages, and the magnitude of increase in body condition score during middle and late lactational stages was small. Metabolic profile can not be evaluated with solely nutritional intake. When an individual or large percentage of cows in a herd have adnormal values In parameters of metabolic profile tes
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