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OYO ROOMS: A unique Idea to a Unicorn
Moksha Chib,Pravin Maniyam,Muppalla Jeevana Spoorthy,Reshma Rajan,Jaspreet Kaur Academy of Asian Business (AAB) 2019 Academy of Asian Business Review Vol.5 No.2
At a time when customers looking for affordable living had to visit a number of hotels and verify the cleanliness and services offered before booking it and still live with the poor quality, Ritesh Agarwal came up with the idea of organizing the unorganised sector of affordable bed and breakfast hotels and standardising the services offered across the country. Within a short period, the fragmented affordable hospitality industry consisting budget hotels, which accounted for 70 per cent of the entire hotel supply was about to be standardised. OYO has hence built its expertise in solving similar structural problems. The expertise built in the technology in building customized applications for customers, property owners and service staff coupled with the brand building in India, OYO has been successful in expanding to more than 10 countries across South East Asia, Europe and Middle East within 6 years of operations. With the success of brand OYO Rooms, the company diversified into other related segments like co living spaces, corporate accommodation, loyalty programs, premium locations, etc. with the brands OYO Flagship, OYO Townhouse, OYO Homes, OYO Studio Stay, Silver Key OYO Life, Wizard, Palette Resorts, Collection O and many more to come in future
Street Furniture 의 디자인 전개에 관한 연구
장광집(Kwang Chib Chang),김규현(Gyu Hyeon Kim) 한국기초조형학회 2002 기초조형학연구 Vol.3 No.1
Nowadays, being realized the scheme of change urban street into an ideal life space, the role of street furniture is very important in the respect of both function and design. The purpose of this paper is to improve the various issues which street furniture design planing and applications have brought. Accordingly it is to build integral design system of street furniture in urban street, so as to make minimize problems which may occur in future, and also to examine methods how to practise efficiently these improvement. Firstly this study will define the broad concept of it on the basis of related articles for a fundamental understanding of street furniture and suggest its own functions as well as the role in terms of design. Secondly, this study will clarify some problems which may be seen in the planning and applications of street furniture. And it will suggest an alternative measure which may be essential for improvement of those problems and also which may be related to the function and design of street furniture. Finally, this paper will overview which condition concretely will be required in order to make the above planning of realization and suggest a design scheme and a basic condition of it.
New generalization of the Wright series in two variables and its properties
Abdelmajid Belafhal,Salma Chib,Talha Usman 대한수학회 2022 대한수학회논문집 Vol.37 No.1
The main aim of this paper is to introduce a new generalization of the Wright series in two variables, which is expressed in terms of Hermite polynomials. The properties of the freshly defined function involving its auxiliary functions and the integral representations are established. Furthermore, a Gauss-Hermite quadrature and Gaussian quadrature formulas have been established to evaluate some integral representations of our main results and compare them with our theoretical evaluations using graphical simulations.
국내 에스닉 레스토랑(ethnic restaurant) 현황의 관한 연구
권혜은(hye eun Kwon),장광집(kang chib Chang) 경희대학교 산학협력단 예술디자인연구원 2016 예술· 디자인학연구 Vol.19 No.2
본 연구는 국내 에스닉 레스토랑 기업 위주로 연구하여한국에 에스닉 레스토랑에 동향을 알아가는 것을 목적으로 한다. 국내 에스닉 레스토랑 중 가장 인지도 및 선호도가 높은 베트남, 인도, 태국을 선정하여 2000년 에스닉 레스토랑이 인기를 얻고 난 뒤 현재 상황이 어떻게유지되어지고 있고 향후 어떻게 변화 될 것 인지 예측하였다. 크게 두 가지로 대기업과 중견기업을 나누어 조사를 하였다. 대기업은 세부적인 기업 안에서의 동태를 파악하여 지금의 상황을 파악하였고, 중견기업은 점포수에변화를 수치화 시켜 현재 상황을 파악하여 앞으로 에스닉 레스토랑에 방향을 예상해보았다. 결론적으로 대기업에서 에스닉한 분위기와 고급화 전략을 이용하여 많은매장보다는 1,2점을 전문적으로 개장하였고, 매장을 차리지 않고 기존에 있는 매장에 메뉴를 더하여 에스닉 푸드유행을 따라 갔다. 현재 대기업은 우리나라에 에스닉 푸드를 중점을 두는 것이 아니라 한식의 세계화를 목적으로 외국에 한국 음식을 에스닉 푸드로 알리고 있는 추세이다. 그런 반면 중견기업에서는 에스닉 푸드 전문점을프렌차이즈 식으로 차려지는 경우가 많아 점포수를 와브랜드 수의 증가 추세를 비교해본 결과 점포수는 증가를 하는 반면 브랜드 수는 점차 줄어드는 것을 확인 할수 있었다. 이것으로 유행에 의해 뒤따라 많아진 에스닉레스토랑들이 우리나라에 정착하기 시작하면서 인기 있는 브랜드만 남아 사람들에게 보편화되고 확산되고 있다는 것을 확인 할 수 있었다. This study have purpose that figure out the ethnic restaurant trend through food enterprise in Korea. Currently Korean people are preferring the Vietnamese food, Indian food and Thai food. those food are the most famous ethnic food in Korea as well as in American. so I want to know that the ethnic restaurant’s prospect of future through this study. Before I started this study I separated two section. first one is major company and the other is small and medium- sized enterprises. and I researched information about those company and than I made researched information to digitize. thought this study, I noticed the 3 fact about major company. at first, major company made effort to export the Korean food. secondly, the major have small restaurant related with ethnic food not like a franchise. they carried forward gentrification strategy. thirdly, if some major company don’t have ethnic restaurant, they made the menu relate with ethnic food. on the other hand, the small and medium – sized enterprises had different aspect with major. they have many restaurant like franchise. but there was active change. the change is the brand number was getting lose but restaurant number was gathering. through this fact, we can predict that the ethnic restaurant was disappeared except famous restaurant. but the famous ethnic restaurant was stable and grownup.