꾸준한 자기 練磨를

李輔順 한국외국어대학여자동창회 1975 비둘기 Vol.1 No.-

ab initio Calculations on Alkali Atom - Rare Gas Van Der Waals Clusters

이보순,이성열,Lee, Bo Soon,Lee, Sung Yul Korean Chemical Society 2000 대한화학회지 Vol.44 No.3

M-Rg 및 M-Rg2 (M=Li,Na,Rg=He,Ar) 반데르발스 복합체들에 대한양자화학적계산을 시행하였다. AIl-electron MP2(6-311++G(3df,3pd))에 의하여 계산된 LiHe, LiAr 및 NaAr의 균형 핵간 거리와 결합 에너지는 실험값과 잘 일치하였다. $LiHe_2,\;LiAr_2$ 및 $NaAr_2$에 대하여 계산된 분광학적 성질들도 또한 계산하였다. ab initio calculations are presented for M-Rg and M-Rg2 (M=Li, Na, Rg=He, Ar) van der Waals clusters.InternucIear distances and binding energies of LiHe, LiAr and NaAr obtained by all-electron MP2(6-311++G(3df,3pd)) method are in good agreement with experimental values. Calculated properties of LiHe$_2$, LiAr$_2$, NaHe$_2$ and NaAr$_2$ are also reported.

DINESERV의 Kano 모델적용을 통한서비스 품질 요소별 충족도에 관한 연구 : 전주한옥마을 한식당을 중심으로

이보순 한국외식경영학회 2010 외식경영연구 Vol.13 No.4

The purpose of this paper is to apply the DINESERV to Kano model and how does variables of DINESERV apply to classification of quality attributes on Kano model. Also Kano model point of view 'Better quotient' and 'Worse quotient' comparison analyze about service quality attributes of Korean-style restaurants in Hanok Village, Jeonju city. The research practice tourist who visit Korean-style restaurants in Hanok Village, Jeonju city for 10 days form first April 2009 and response data of 549 used final analysis. 'reverse quality' does not appear But 'attractive quality', 'one-dimensional quality', 'must-be quality' and 'indifferent quality' appear from research analysis. And classification of quality attributes of Kano model between 'Better quotient' and 'Worse quotient' appear to 'accurate food(Better quotient)' and 'accurate bill(Worse quotient)' etc. by attractive quality, 'hall(Better quatient)' and 'customer demand relative prompt reaction(Worse quatient)' etc. by must-be quality, 'building externals(Better quotient)' and 'restaurant design(Worse quotient)' etc. by one-dimensional quality, 'menu book(Better quotient)' and ‘menu book design(Worse quotient)' etc. by indifferent quality.

로컬푸드의 브랜드자산이 소비자 만족과 고객충성도에 미치는 영향- 완주 로컬푸드를 중심으로 -

이보순,박기홍 한국외식경영학회 2014 외식경영연구 Vol.17 No.4

This study is intended to look into the effects of Wanju local food's brand equity on customer satisfaction and customer loyalty. To achieve this, a survey was carried to customers, who live in Jeonju-si and Wanju-gun, experienced in purchasing local food through May 1 to May 10, 2014. From the result of the analysis, firstly, the effect of local food's brand equity on customer satisfaction showed that brand image, brand awareness and brand quality had an effect on customer satisfaction(p<.001). Secondly, the effect of customer satisfaction on customer loyalty showed that customer satisfaction had a positive effect on repurchase intention and recommendation intention(p<.001). As for these results, brand image, brand awareness and brand quality as local food's brand equity with characteristics of limited local sales are factors affecting customer satisfaction and customer loyalty. 본 연구는 로컬푸드의 브랜드자산이 소비자 만족과 고객충성도에 미치는 영향을 알아보는데 목적을 갖고 2014년 5월 1일부터 10일까지 전주시, 완주군에 소재한 완주로컬푸드 직매장 구매경험이 있는 소비자를 대상으로 설문조사하였다. 분석결과 첫째, 로컬푸드 브랜드자산이 소비자 만족에 미치는 영향을 검증한 결과 브랜드 이미지, 브랜드 인지도, 브랜드 품질이 소비자 만족에 영향을 미치는 것으로 나타났다(p<.001). 둘째, 소비자 만족이 고객충성도에 미치는 영향을 검증한 결과 재구매의도와 추천의도에 있어 영향을 미치는 것으로 나타났다(p<.001). 이 같은 결과는 제한된 지역판매의 특성을 갖는 로컬푸드의 브랜드자산으로서의 브랜드 이미지와 인지도, 품질이 소비자 만족과 고객충성도에 긍정적인 영향을 미치는 변수임을 실증해 주었다.

목표지향적 외식전문점 이용 고객의 열망이 경험적 가치와 재이용의도에 미치는 영향

이보순,박기홍 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.1

This study is empirically intended to look into the effects of restaurant customers' aspiration on experiential value and reuse intention based on the goal-oriented behavioral model. The findings are as follows. The positive expectations and attitudes were rejected in the influence of targeted restaurant use on the desire, positive expectations and perceived control were rejected in the empirical value. Perceived control and subjective norm had a positive effect on aspiration. Attitude and subjective norm had a positive effect on reuse intention as well as experiential value. These results implies that the stronger the perceived control and subjective norm, the higher the aspiration to use restaurants. Consequently, perception imprinted by experiential value can improve revisit intention

경영자의 인적자원관리에 따른 고객만족, 고객충성도 그리고 재무성과의 관계에 관한 연구

이보순(Bo Soon Lee),김기진(Gi Jin Kim) 한국조리학회 2013 한국조리학회지 Vol.19 No.1

satisfaction, service satisfaction) and customer loyalty depending on a Korean restaurant executive`s human resources management and the effect of customer satisfaction on customer loyalty. It also investigates whether there are any associations between customer loyalty and financial performance and between the executive`s human resources management and financial performance. The research was conducted during lunch and dinner in restaurants in Daegu and Gyeongbuk region which have over 12,000 won of food prices from January 2, 2012 January 17. 336 copies from customers and 15 copies of executives were used for final analysis. The results of the study are as follows. When Korean restaurant executive staff performed high levels of training for new employees and reasonable compensations, customers got a significantly high product and service satisfaction. Also, when they had a high level of human resources management in recruit, training for new employees and performance review, customers got a significantly high loyalty. Moreover, product satisfaction and service satisfaction had significant effects on customer loyalty, and there was a significant association between customer loyalty and financial performance. There was also a significant association between an executive`s human resources management and financial performance.

퓨전비빔밥의 선호도 및 구매의도에 관한 탐색적 연구

이보순(Bo Son Lee),박기홍(Ki Hong Park),임정(Jeong Lim) 한국조리학회 2012 한국조리학회지 Vol.18 No.5

The purpose of this study is to carry out the exploratory study on the preference and purchase intention of fusion bibimbap as opposed to tradition-bibimbap. In order to achieve the purpose of this study, the survey was conducted to the consumer who use the subway in Seoul from Apr. 3. ~ Apr. 10. 2012, and total 288 valid copies of questionnaire were used for final analysis. The result showed that 190 persons were positive in preference for bibimbap, and the reasons were ``easy to eat`` and ``a taste``. Consumer put ``spicy seafood bibimbap``, ``pork cutlet bibimbap``, ``sashimi bibimbap``, ``chicken teriyaki bibimbap``, ``bibimbap spinach lasagna`` at question about preference of fusion bibimbap. Consumer put ``spicy seafood bibimbap``, ``pork cutlet bibimbap``, ``sashimi bibimbap``, ``crab bibimbap``, ``chicken bibimbap`` at question purchase intention of fusion bibimbap. In addition, There was significant difference in the preference and the purchase intention of fusion bibimbap according to gender, marital status, age, and education.

호텔 한식주방의 메뉴 , 원가관리에 관한 연구

이보순(Bo Soon Lee) 한국조리학회 1999 한국조리학회지 Vol.5 No.2

Food & beverage part of nowadays hotel is steadily going up with the improvement of tourism industry and with the raise of income of the people, but some of the hotel kitchen has unchanged problem of low commercial profit and can`t make improvement, so there are many kitchen problems. Especially, for the administrators of the hotels are avoiding from Korean kitchen with their cause that it makes lower profit than the other kitchen style. So, they are avoiding Korean kitchen itself, or showing minimized running. But, Korean kitchen should take off from its ways of being an assistant role or necessary evil as the part of income, by finding ways to make appropriate profit and ways to fulfill the variant desires of guests by running systematized and reasonable menu and Food cost control. This study is to suggest efficient management ways for the raise of profit and satisfaction of the guests by finding ways by analyzing the present situation of the menu and Food cost control of Korean kitchen by understanding these problems.

로컬푸드의 소비자 인식과 쇼핑동기가 구매행동에 미치는 영향

이보순(Bo-Soon Lee),박기홍(Ki-Hong Park) 한국조리학회 2014 한국조리학회지 Vol.20 No.4

식물성 대체육의 소비가치가 고객만족도와 재구매 의도에 미치는 영향

심은미,이보순,이승후 한국식공간학회 2023 식공간연구 Vol.18 No.2

본 연구에서는 식물성 대체육에 대한 소비가치와 고객 만족도 및 재구매 의도 간의 구조적 관계를 규명하고자 하였다. 연구의 목적 달성을 위해 통계 분석 도구로는 AMOS23.0과 SPSS25.0을 활용하였으며, 연구의 표본 수는 626부를 분석에 사용하였다. 연구의 결과를 요약하면, 첫째, 식물성 대체육에 대한 소비 가치 중 기능적 가치와 개인적 가치 그리고 생태적 가치는 만족도에 유의한 정의 영향을 미치는 것으로 나타나 채택되었고, 이타적 가치는 만족도에 유의한 영향을 나타내지 않아 기각되었다. 둘째, 식물성 대체육에 대한 소비자의 소비가치와 재구매 의도 간의 관계에서는 모든 소비 가치가 재구매 의도에 유의한 영향을 나타내지 않아 기각되었다. 셋째, 고객만족도는 재구매 의도에 유의한 영향을 미치는 것으로 나타나 채택되었다. 이러한 결과를 바탕으로 식물성 대체육을 소비함으로써 얻는 편의성, 효용성 등의 개인적 혜택에 집중된 마케팅 전략의 필요성을 제안하였다. 또한, 식물성 대체육의 지속적 소비를 이끌어내기 위해서는 우선적으로 건강 지향적 식품이라는 인식 개선이 가장 우선시 되어 고객의 만족도를 높여야 할 것이며, 그 외 식물성 대체육이 미래 환경에 큰 영향을 주는 주요 대체식품이라는 소비자의 인식 개선에도 비중을 두어야함을 시사하였다.