진양화학공업주식회사

진양화학공업주식회사 한국고무학회 1970 엘라스토머 및 콤포지트 Vol.5 No.2

IPA를 이용한 편의점 PB 도시락의 선택속성에 관한 연구

진양호,김수오 (사)한국조리학회 2017 한국조리학회지 Vol.23 No.8

This study compared and analyzed the importance-satisfaction regarding the selection attributes of the convenience store focusing on PB lunch box for consumers of 20s and 30s. According to the research results, the importance of factors such as easy purchase, time reduction, convenient intake were found to be high among the selection attributes of the convenience store PB lunchbox and those of factors such as confirmation of food ingredients, nutrition, and new taste were found to be relatively low. In addition, factors with high satisfaction included easy purchase, convenient intake, time reduction, while factors with low satisfaction were confirmation of food ingredients, nutrition and hygiene. The results of the IPA analysis were as follows: The 1st quadrant (Keep up the good work) included convenience, time reduction, easy purchase, convenient intake, convenient cooking method, and convenient packing container Etc. 2nd quadrant (possible overkill) includes origin labeling and the 3rd quadrant (low priority) includes packing container design, convenient storage, consistency of quality and taste, good taste, moderate amount, new taste, one meal, moderate quantity and quality, inexpensive intake, and hygiene Etc. 4th quadrant was found to include no corresponding factors.

패밀리레스토랑의 판매촉진전략 방안에 관한 연구

진양호(Yang Ho Jin),전진화(Jin Hwa Jun) 한국조리학회 2001 한국조리학회지 Vol.7 No.3

This study is on the coupon which is one of the sales promotion methods for family restaurant. The factor of family restaurant coupon use in the study was analyzed based on theoretical study. In addition, difference of food service manners by behavior and demographic factor, and so by means of this factor was analyzed and was done t-Test and anova. As a result of this study, eight factors were found. This eight factors were named by researcher. Eight factors are as follows. There are 1. factor taste. 2. factor choice, 3. factor expectation, 4. factor satisfaction. 5. factor durability, 6. factor convenience, 7. factor safety, 8. factor preference. These factors influence family restaurant coupon used by customer. And so we know that between demographic factor and food service manners are different. In the conclusion, the factor of family restaurant coupon use, valuable sides and typical sides was presented as the sales promotion methods for coupon. First, valuable side endows coupon with value and so lead persistent purchase. Second, typical side cause interest and so leads repurchase. But in the future, continuous study should be go on for satisfaction of customer and effective marketing strategy of family restaurant.

소믈리에 서비스품질이 고객의 감정반응과 재방문의도에 미치는 영향

진양호(Yang Ho Jin),박미영(Mi Young Park),류지원(Ji Won Ryu) 한국조리학회 2013 한국조리학회지 Vol.19 No.1

The study aimed at grasping the factors of sommelier service quality and analyzing how customers` emotional responses based on sommelier service quality had a big impact on the revisit intention for the customers who received sommelier service from food service industries located in Seoul. The findings are as follows. The effects of sommelier service quality on positive emotions were respectively significant in specialty factor(β=.257, p<0.001), reliability factor(β=.314, p<0.001), and responsiveness factor(β=.387, p<0.001). And the effect on negative emotions was significant in specialty factor(β=-.178, p<0.05). Meanwhile, the result of the effect on the revisit factor of sommelier service quality was significant in reliability factor(β=.286, p<0.001). And the effects of customers` emotional response on revisit factor were significant in positive emotion factor(β=.350, p<0.001) and negative emotion factor(β=-.195, p<0.01) respectively. As the emotional responses based on sommelier service quality had a great impact on customers` revisit intention according to positive or negative emotions, it is necessary for food service industry operators to improve customer satisfaction with consolidating the factors to give customers positive emotions which eventually can lead them to revisit wine restaurants.

식자재 공급자의 제공요인 질이 구매자의 관계적 규범과 기회주의에 미치는 영향

진양호,박영일 한국외식경영학회 2006 외식경영연구 Vol.9 No.4

The objective of this study is to exploratory study what supplier’s transaction factors effect on buyer’s relational norms and opportunism in Korean food material market. The results from multiple regression model indicate the more supplier’s transactional attitude and product quality effect on buyer’s relational norms positively. And supplier’s transactional attitude more effects on buyer’s relational norms than product quality. That is, it is more important supplier’s transaction attitude than product quality in enhancing buyer’s relational norms. But buyer’s opportunistic behaviors on supplier transactional attitude and product quality are insinificant in multiple regression models. Further study will need more expanded research focus on buyer- supplier dyadic research. Dyadic study will reveal interactive choice making structure between buyer and supplier.

기업결합 규제에서의 효율성 및 파산기업 항변: 경제적 논거와 정책적 함의

진양수 한국개발연구원 2013 KDI Journal of Economic Policy (KDI JEP) Vol.35 No.1

본 논문은 ‘경쟁제고’와 ‘반사실’의 두 가지 핵심 개념을 중심으로 경쟁제한적 기업결합 심사에서 항변으로 고려되는 효율성 및 파산기업 문제의 경제적 근거와 인정 요건들을 정합적으로 설명한다. 효율성 항변에 대해서는 그 경제적 근거가 효율성 증대 자체보다 효율성 증대가 초래하는 경쟁제고 효과에 있음을 강조한다. 파산기업 항변에 대해서는 당해 기업결합이 진행된 후의 경쟁 상황이 그렇지 않은 반사실 경우의 그것과 크게 다르지 않다는 점이 주요 경제적 근거라고 설명한다. 이러한 이해 방식은 최근의 관련 국제 논의 및 경쟁법 선진국들이 운용하고 있는 기업결합 가이드라인에 공통으로 나타나고 있는 것이다. 이러한 이해를 바탕으로 할 경우 항변의 인정 요건들도 정합적으로 설명된다. 또한, 본 논문에서는 이러한 이해를 바탕으로 그 간의 국내 기업결합 심사 사례들에 대한 분석을 통해 우리나라 『기업결합심사기준』에 대한 개선 방향을 제시한다. 효율성과 관련해서는 소비자 이전 가능성 요건, 합병 특유성 인정 요건으로서의 제3자와의 기업결합 문제 등을 논의하며, 파산기업과 관련해서 경제적 근거 포함 문제 등을 논의한다. This paper provides consistent understanding between the economic rationale of the ‘efficiency’ and ‘failing firm’ defenses and the conditions that the defenses require in the merger assessment process, focusing on two main concepts, ‘enhancing competition’ and ‘counterfactual’. This paper states that the economic rationale of the ‘efficiency’ defense rests on the effect of enhancing competition rather than on the improvement of efficiency itself. Regarding the ‘failing firm’ defense, the rationale is stated that competition would not deteriorate even when the merger proceeds compared to the counterfactual where it is prohibited. This understanding reflects not only recent international discussion but also the merger guidelines of advanced competition authorities. It also consistently explains the requirements of the defenses. Finally, this paper includes some comments on the Merger Review Guideline of Korea for its improvement based on various domestic merger cases.

메뉴 평가모델의 개발에 관한 연구

진양호(Jin Yang Ho) 한국외식경영학회 1998 외식경영연구 Vol.1 No.1

In the last few years, menu analysis models have achieved reasonable reliability. It is important to note that experience and managerial judgment are still the key critical factors in menu planning. Menu analysis confirms whether the menu is on target or not, and what perhaps should be done in the future. Menu analysis is a menu marketing tool, and it cannot compensate for bad menu planning. Expert knowledge in this area is still a prerequisite, particularly in Korea. Thus this study was try to deveop the new model of menu analysis. A number of menu analysis methods have been developed by various people. The methods used here were Miller, Kasavana & Smith and Pavesic's matrix methods, and Hayes & Huffman's goal value analysis model. In the basis of these matrix methods and goal analysis model, this study presented the new matrix method which are really predicted the profitabiltiy of menu items. This new method plots volume of sales against net profit. The items showing the best menu performance have the greatest share of sales and the higher net profit. The four categories of menu items which are presented in this study are as follow.

패밀리레스토랑의 MRP와 JIT시스템의 효과적인 적용방안에 관한 연구

진양호(Yang ho Jin),김승희(Seung hee Kim),전진화(Jin hwa Jun) 한국외식경영학회 2001 외식경영연구 Vol.4 No.1

This need has triggered two impressive options to MRP ; JIT. There are many studies such that J1T is more productive than MRP. The JIT system has been proved its effectiveness for production management system by many industries, however the effectiveness of its application in non-repetitive productions is yet uncertain unlike the MRP system. The JIT system maintains its effectiveness in the suitable production management systems have the respective Limitations to become the suitable production management systems of the future. Accordingly, this study has focused its hybrid model using MRP and JIT. There has been many efforts in comparing and analyzing the usefulness and the limitation of those production systems and applying the usefuleness to the maximum Which improving and supplementing the weakpoint of respective systems. The results of this study imply that in MRPㆍJIT environment personnel management practices, such as bottom-up management encouraging employees participation, and organization management, such as a communications linking the production and marketing departments, are more important than MRP JIT practices themselves.

식자재 공급자의 제공요인 질이 구매자의 관계적 규범과 기회주의에 미치는 영향

진양호(Jin Yang Ho),박영일(Park Young Il) 한국외식경영학회 2006 외식경영연구 Vol.9 No.4

The objective of this study is to exploratory study what supplier's transaction factors effect on buyer's relational norms and opportunism in Korean food material market. The results from multiple regression model indicate the more supplier's transactional attitude and product quality effect on buyer's relational norms positively. And supplier's transactional attitude more effects on buyer's relational norms than product quality. That is, it is more important supplier's transaction attitude than product quality in enhancing buyer's relational norms. But buyer's opportunistic behaviors on supplier transactional attitude and product quality are insinificant in multiple regression models. Further study will need more expanded research focus on buyer- supplier dyadic research. Dyadic study will reveal interactive choice making structure between buyer and supplier.

레스토랑의 로하스 환경, 로하스 이미지, 브랜드 자산 간의 관계연구

진양호,김나형 한국외식경영학회 2015 외식경영연구 Vol.18 No.6

This study aims to examine the relationship between the LOHAS environment, LOHAS image, and brand equity of restaurants. First, in the relationship between the LOHAS environment, LOHAS image, and brand equity of restaurants, it was analyzed that the LOHAS environment of restaurants had a significant effect on the LOHAS image and brand equity, and the LOHAS image of restaurants had a positive effect on brand equity. First, today, there is emphasis on marketing based on marketing segmentation that categorizes customers into different groups. Therefore, establishing restaurant marketing plans based on the LOHAS image will result in the effective implementation of the restaurant’s plans. Second, brand equity is not accumulated over time but requires strategies such as tactical programs. The LOHAS image of restaurants not only points out the marketing direction for restaurants in an industry with intense competition but also implies the significance of market-oriented strategies and strategic management to secure the competitive advantage. Now, restaurant businesses must seek not only corporate profits but also social and public interests. 본 연구는 레스토랑의 로하스환경, 로하스이미지, 브랜드자산사이의 관계를 알아보는데 목적이 있다. 그 결과 레스토랑의 로하스 환경, 로하스 이미지, 브랜드 자산 간의 관계에서 레스토랑의 로하스 환경은 로하스 이미지와 브랜드 자산에 유의한 영향을 미치는 것으로 분석되었으며, 레스토랑의 로하스 이미지는 브랜드 자산에 긍정적인 영향을 미치는 것으로 연구되었다. 연구의 결과를 중심으로 연구의 실무적인 시사점을 도출하면 다음과 같다. 현대에는 고객을 세분화하여 각 집단별로 다르게 보는 시장세분화(marketing segmentation)에 의한 마케팅이 중시되고 있다. 이는 소비자들의 욕구가 다양해짐에 따라 비슷한 욕구를 가진 사람들을 하나의 시장으로 분류하여 소비자의 욕구에 맞는 효율적인 마케팅 전략을 수립하고 실행하는 것을 말한다. 따라서 로하스 이미지에 대한 레스토랑 마케팅 계획을 수립한다면 효과적인 레스토랑 실행 계획을 수립할 수 있을 것이다. 둘째, 브랜드 자산은 시간이 지나면 쌓여가는 것이 아니라 전술적인 프로그램과 같은 전략이 필요하다. 레스토랑의 로하스 이미지는 경쟁이 치열한 외식업계에서 레스토랑을 위한 마케팅의 방향성을 제시할 뿐만 아니라 경쟁 우위 확보를 위한 시장 지향적인 전략과 전략 경영의 중요성을 시사해주고 있다.