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호텔 일식당 메뉴관리와 레스토랑 이미지가 고객만족 및 재방문의도에 미치는 영향에 관한 연구
채병숙(Chae Byung Sook),조춘봉(Cho Chun Bong),최웅(Choi Woong) 한국외식경영학회 2007 외식경영연구 Vol.10 No.4
Generally, hotel consists of rooms, lobby, lounge, shops and many restaurants. Restaurants of these are the important resource to get the hotel's managerial performance. Japanese restaurants has been particularly noted for getting high hotel image. Because of that, japanese restaurants have played a leading role in customer satisfactions and repurchase intention which created images of the hotel, this study execute the menu management and restaurant's physical evidence image of japanese restaurants managements. As the results of this study, menu managements and restaurant images lead the japanese restaurant users satisfaction and cause customers to bring repurchase intention. This study contributes to the sales activation by applying it to the menu and image management of the japanese restaurant in a hotel.
蔡秉淑(Chae, Byung- sook),金順基(Kim, Soon-Ki) 청운대학교 관광산업연구소 2015 관광산업연구 Vol.9 No.1
This study w as to consider the attribute of cooking standardization(safety, convenience) and of physical service for the service quality(dining space, convenience space) as antecedent variables. In addition, this study w as to investigate the effect on the custom er satisfaction in hotel service, and to investigate the structural relationship how the custom er satisfaction affected the behavior intention(revisit intention, recom m endation intention). The questionnaire was executed as an object of custom ers w ho resided in SeoulG yeonggi Province am ong the custom ers w ho used the food and beverage in the hotel in G angnam area, Seoul. The statistical processing of collected data necessary for this study w as analyzed by using a statistical program SP SSW IN 12.0. A s for the analysis tools, this study w as to use the m ethods of reliability and factor analysis. To find out the effect relationship w ith the general satisfaction by the custom ers w ho used the hotel by setting four factors like the attribute factors of cooking standardization (safety, convenience) and attribute of physical service for service quality(dining space, convenience space), this study w as to execute the m ultiple regression analysis. From the result of this research above, it m ay be sum m ed up as follows. This study has found out that ‘safety’ and ‘convenience’ in the attribute of cooking standardization affected each custom er’s overall satisfaction positively. H ow ever, the factors of ‘dining space’ and ‘convenience space’ in the attribute of physical service did not affect the custom er’s overall satisfaction positively. In addition, this study w as to execute the sim ple regression analysis betw een ‘repurchase intention ’ and ‘recom m endation intention ’, considered as the consum er’s behavior intention like dependent variable ‘custom er satisfaction’. This study has show n that the custom er’s overall satisfaction significantly affected the revisit intention positively. Furtherm ore, the custom er’s overall satisfaction significantly affected the custom er’s recom m endation intention positively.
관광일반부문 : 보육시설 분위기가 아동의 식습관 형성 및 이용자 만족에 미치는 영향 연구
채병숙 ( Byung Sook Chae ),정경희 ( Kyung Hee Joung ) 한국호텔리조트카지노산학학회 2006 호텔리조트연구 Vol.5 No.1
In the growth process of human-beings, main meals and subsidiary food that are provided by the children day-care centers are the children`s first eating out experience. Although it can be said that not only the food but also the environment of it affect the children`s eating habit. The research has not done enough on children`s eating practices in the existing environment of the centers. This paper is to identify the effect of day-care centers` employees` qualification on children`s eating habit and users` satisfaction, and provide fundamental materials to develop a foodservice program which can contribute to making creative culture and eating habits in children day-care centers.
관광일반부문 : 보육시설 종사자의 자질과 이용자 만족 및 유아기 식습관 형성에 관한 연구
채병숙 ( Byung Sook Chae ) 한국호텔리조트카지노산학학회 2005 호텔리조트연구 Vol.4 No.2
This study examines how eating habits formed by the children day-care centers in the early childhood affect a person`s eating habits and character. It also reflects diverse factors related to providing main meals and snacks in the children day-care facilities as well as users` satisfaction with the quality of employees. The study indicates that better food service management should be introduced to institutional catering operations that can take a lead in improving dietary guidelines and developing food businesses. I hope this study will be used not only to find ways to secure future customers but also to suggest useful ideas for specific marketing strategies and customer satisfaction. Through such results of study, day-care centers should convert supplier-centered offer of main meal and snacks to customer-centered offer, heightening satisfaction of children, the staff and parents, in addition development and diffusion of educational data on meal life in connection with home, instruction of meal life through education and training should be realized. Also it is thought that not only improvement of quality of principal food and side dishes but also scientific management must take place.
한국전통음식이 가공형태 및 음식선호도에 미치는 영향 : 한국 대학생을 중심으로
진양호 ( Yang Ho Jin ),채병숙 ( Byung Sook Chae ),송경숙 ( Kyong Suk Song ) 한국호텔ㆍ리조트ㆍ카지노산학학회 2009 호텔리조트연구 Vol.8 No.1
This study surveyed the university students` perception and preference of the processed food types of Korean traditional food and the effects of processing types on their reasons for use, in order to create a new value in Korean traditional food culture and to enable the productionization of the processed convenience food types of Korean food. First, the survey showed that the university students had the highest perception in beverages among processed convenience food types of Korean food on the market, and in `cooked rice`, `steamed dish` and `panbroiled food` among preferred Korean food. Regarding improvements, the university students had the highest perception in hygiene. And, they cited the convenience of cooking and simplicity of purchase as the reasons for use of processed convenience food. Second, the survey about the effects of preference of Korean food on processing types showed that all kinds of food including staple food, subsidiary food and desserts had an influence on the processing types. The results show that the development of processed food should be focused on the products that match realistic food consumption patterns and the processed food should be simple to use and to purchase at any time. I hope this study will be utilized as basic data for the development of processed convenience food type products.
특급호텔 주방종사자의 직무관리,메뉴관리가 직무만족과 경영성과에 미치는 영향 연구
김순기 ( Soon Ki Kim ),채병숙 ( Byung Sook Chae ) 한국호텔ㆍ리조트ㆍ카지노산학학회 2009 호텔리조트연구 Vol.8 No.1
This study tries to show the kitchen employees Job satisfaction and company`s management result through the access of kitchen system focusing on the menu and job control. I do research in two ways-both theoretical background of previous study and actual proof with questionnaire distributed to cooks at super deluxe hotel and answer back by self input system. The hypothesis verification and current issues of this study are revealed at the result of frequency analysis, primary factor analysis, reliance analysis and session analysis, In view of the result so far, menu control by the menu planning, menu development, keeping old menu and efficiency of usage and job control system through employees` job executive and proficiency give effects on employee`s job satisfaction and achievement of management. Accordingly, hotels-very much dependent to human resources-have to grow up employees` learning oriented mind and increase satisfaction by controlling menu and job. This study contributes the improvement of hotel kitchen system in a social way and I wish this study to be useful for a basic data for the Management Plan setting up of fostering non financial outcome.
보육시설 환경과 급식 제공이 아동의 식습관 형성에 미치는 영향 연구
이용환(Lee Yong Hwan),채병숙(Chae Byung Sook) 한국육아지원학회 2006 육아지원연구 Vol.1 No.1
본 연구는 보육시설 환경과 급식제공이 아동의 식습관 형성에 미치는 영향관계를 파악하는데 목적이 있다. 연구결과 첫째, 보육시설의 인적 환경인 종사자의 자질이 아동과의 상호 작용을 통하여 아동의 식습관형성에 영향을 미치고 있은 것으로 나타났다. 둘째, 보육시설의 물적 환경인 위생부분과 식사장소의 적합성 등이 아동의 식습관에 영향을 미치고 있는 것으로 나타났다. 셋째, 보육시설의 아동 급식에서 급식의 질과 안전한 관리, 영양식, 양, 시설장의 의지와는 아동의 식습관 형성에 관계가 없으며, 급식 구성에서 내용이나 부모의 의사반영, 급식비의 적절성, 식 재료 역시 아동의 식습관형성에 영향을 미치지 않는 것으로 나타났다. 이를 활용하여 보육시설에서는 공급자 중심의 급식 제공에서 수요자 중심의 급식 제공에 따른 가정과의 연계와 식생활 교육자료 개발․보급, 교육․훈련을 통한 식습관 지도가 이루어 져야 하겠다. 또한 최소한의 급식 및 식사시설 확보에 따른 급식의 질 향상과 과학적 관리가 이루어져야 할 것임을 시사하고 있다. In the growth process of human-beings, main meals and subsidiary food that are provided by the children day-care centers are the children's first eating out experience. Although it can be said that not only the food but also the environment of it affect the children's eating habit. The research has not done enough on children's eating practices in the existing environment of the centers. This paper is to identify the effect of day-care centers' employees' qualification on children's eating habit and users' satisfaction, and provide fundamental materials to develop a food service program which can contribute to making creative culture and eating habits in children day-care centers.