서울ㆍ경기 지역 대학생들의 세시음식에 대한 인지도와 이용에 관한 연구

강재희(Jae-Hee Kang),윤숙자(Sook-Ja Yoon) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.4

논문 : 잡과병 관련 조리법에 관한 문헌고찰 -조선시대부터 현대까지의 조리서를 중심으로-

강재희 ( Jae Hee Kang ) 한국식생활문화학회 2013 韓國食生活文化學會誌 Vol.28 No.5

The purpose of this study was to investigate the literature in connection with the names and recipes of japgwabyung recorded between 1392 and 2000. The names of japgwabyung were classified into eight types, including japgwabyung,japgwapyun, japgwajumbyung, japgwago, and japgwadanja. The names of japgwatteoks, classified with recipes, were Jjjintteoks,Chin-ttoks, and Salmeun-tteoks. The main ingredients used for japgwabyung were glutinous rice, nonglutinous rice,and buckwheat. The subsidiary ingredients were fruits, spices, seeds, and sweeteners. This study classified the names of japgwabyung, depending on the recipes, as japgwabyung, japgwapyun, japgwadanja, and japgwainjulmi. In addition this study classified recipes, depending on names, as steamed rice cakes made of sedimentary rice, steamed valley rice cake,steamed rice ]cakes with stuffs filled in and with bean powder dredged after striking, and steamed or struck rice cake with bean powder dredged. The main ingredients were glutinous rice and nonglutinous rice. The subsidiary ingredients were chestnuts, jujubes and dried persimmons, with other fruits being added according to taste.

상황버섯분말을 첨가한 다식의 품질 특성에 관한 연구

강재희 ( Jae Hee Kang ),김지응 ( Ji Eung KIm ) 한국식품조리과학회 2009 한국식품조리과학회지 Vol.25 No.2

떡류 쌀 가공식품의 소비가치가 태도와 구매의도에 미치는 영향

강재희(Jae-Hee Kang),강진희(Jin-Hee Kang) 한국관광연구학회 2017 관광연구저널 Vol.31 No.9

외식관련 대학의 창업지원 교육과정이 학교만족과 창업의도에 미치는 영향 연구외식관련 대학의 창업지원 교육과정이 학교만족과 창업의도에 미치는 영향 연구

강재희(Kang, Jae-Hee),강진희(Kang, Jin-Hee) 대한관광경영학회 2013 觀光硏究 Vol.28 No.2

본 연구의 목적은 외식관련 학과에 재학 중인 대학생들을 중심으로 대학생들이 창업을 할 때 필요하다고 생각되는 교육 내용과 실제 학교에서 운영되고 있는 창업지원 교육과정에 대한 인식을 비교 분석하고자 한다. 이를 통하여 보다 교육수요자 중심의 교육과정을 구성함으로써 대학생의 학교교육에 대한 만족도를 높이고 창업에 대한 의지를 함양시키고자 한다. 연구의 결과 기업가 정신 함양교육, 조리기술 및 매장실무 운영 기법 교육, 상권 및 입지분석과 시설 · 설비 교육, 재무관리 교육, 법률과 규제 관련 교육에서 학교교육의 만족도에 유의한 영향을 미치며, 창업의도에도 유의한 영향을 미치는 것으로 나타났다. 따라서 대학에서의 창업지원 교육과정은 전공교수의 전공에 초점을 맞추거나 산업체의 수요에 부응하는 교과과정도 중요하지만 교육수요자인 대학생들의 요구에 부합하는 교과과정을 편성해야 학교교육의 만족도를 높일 수 있다. 이를 통해 외식업 전공 대학생의 학교생활 만족도를 함양함과 동시에 창업에 대한 의도를 높일 수 있어 높은 대학생 실업 문제를 대처할 수 있는 방안이 될 수 있으며, 나아가 외식업의 학문적인 위상 제고와 경제발전에 기여할 수 있을 것이라 기대한다. The purpose of this study is to compare and analysis the recognition when college students enrolled in the department related to the Food Service think that they need when Food Service Start-up and that they think are operating in the school curriculum and the actual Food Service Start-up support curriculum. Through this more consumer-oriented education by organizing training courses for Students of the school founded on a commitment to satisfaction and seeks to faster. The results of the study, cultivate Food Service Start-up education, cooking techniques, and burial practices, operating techniques, training, commercial, and site analysis, and facilities, equipment, training, financial management training, and education-related laws and regulations, significantly affect the satisfaction of the college education of entrepreneurship was also a significant impact in entrepreneurial intentions. University of the major professor, or focus on the major, the curriculum to meet the demands of the industry is important , but they need to organize the curriculum to meet the needs of the consumer education students, and to increase the satisfaction of the college education. Through this, students majoring Food Service in college satisfaction and at the same time cultivating the intention to increase the establishment of a high unemployment problem students can be a way to cope, and performance on further enhancing the academic phase be able to contribute to the economic development of would expect.

외식조리식품관련 전공 대학생들의 전통음식 우수요인에 관한 인식조사

강재희 ( Jae Hee Kang ),김지응 ( Ji Eung Kim ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.2

This study was conducted to examine the superior factors and the perception of Korean traditional foods by college students studying in food related industries. The subject group consisted of 65.0% of the students majoring in food service & culinary arts, 12.9% of the students majoring in food & nutrition, and 7.3% of the students majoring in baking & pastry. The nutritional value was evaluated as the top superior factor of Korean traditional foods by the study subjects. In addition, 92.4% of reported that they had eaten Korean traditional foods in the past, 76.8% of whom responded that the reason for having Korean traditional foods was its time-honored tradition. `Cooking for oneself` was considered to be the most popular way (78.2%) of obtaining Korean traditional foods, while the traditional market (58.6%) was the most popular place to purchase the foods. `Not having enough time` (47.2%) was the primary reason for not having Korean traditional foods, although 72.9% of the subjects reported that they wanted to learn about Korean foods. `Standardization of taste, nutritional value, and recipes` was found to be the most important factor (41.3%) required to increase the consumption of Korean traditional foods. Additionally, 56.1% of the subjects responded that they feel there is a need for modernization of the cuisine to meet the taste of the general public. However, 61.4% of the subjects responded that the succession of traditional dietary culture was the primary reason for developing traditional cuisine, which indicates that there is a bright future for Korean traditional foods.

연구논문 : 조리실기과목에 대한 원격교육방법 활용현황과 인식 조사 -서울·경기지역 외식조리관련전공 2년제 대학생을 대상으로-

강재희 ( Jae Hee Kang ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.6

Although many studies have suggested that introducing the distance learning method, including Web-based learning, to a practice class is effective, studies applying the distance learning method to subjects who are practicing cooking are rare. The purpose of this study was to determine the perception of the distance learning method, the degree of computer use, and the use of distance learning by college students with cuisine-related majors to practice cooking. The results showed that most students used the distance learning method, and that the method was positively perceived, as it was a great aid in learning. Most of the cooking information was obtained through the internet, and the most effective learning media for practicing cooking was “e-learning” using a computer. The most effective learning method for those who were practicing cooking was a “face-to-face learning method”, because face-to-face type of teaching and learning was most universally recognized. Most of the students surveyed responded that using the distance learning method was a positive experience, indicating that cyber lectures could be applied at more universities for subjects practicing cooking.

전주 향토음식의 힐링 푸드 이미지가 인지도, 구매의도에 미치는 영향 연구

강재희 ( Jae Hee Kang ),강진희 ( Jin Hee Kang ) 대한관광경영학회 2014 觀光硏究 Vol.29 No.3

최근 들어 사회적인 트렌드로 자리 잡고 있는 힐링에 대한 소비자들의 관심이 높아짐에 따라 힐링 푸드에 대한 관심 또한 고조되고 있다. 본 연구는 전주를 대표하는 향토음식과 전주 향토음식에 대한 힐링 푸드 인식을 조사하고, 나아가 전주 향토음식에 대한 힐링 푸드 이미지가 인지도와 실제 소비자들의 구매의도에 미치는 영향을 밝히고자 전주 지역 거주민 300명을 대상으로 2014년 4월 14일부터 4월 28일 까지 실증조사를 실시하였다. 연구 결과 비빔밥과 한정식, 콩나물국밥, 백반, 모주는 전주를 대표하는 향토음식으로 인식할 뿐만 아니라 힐링 푸드로도 인식하는 것으로 조사되었다. 또한 전주 향토음식의 힐링 푸드 이미지는 안전성, 영양성, 만족성 요인으로 구분되며, 이러한 힐링 푸드 이미지는 향토음식 인지도와 구매의도에도 긍정적인 영향을 미치는 것으로 나타났다. 또한 향토음식의 힐링 푸드 인지도는 구매의도에 긍정적인 영향을 미칠 뿐만 아니라 인지도가 힐링 푸드 이미지와 구매의도에 미치는 영향을 매개하는 것으로 나타났다. 향토음식은 문화자산으로서 국내소비자 뿐만 아니라 국외 잠재소비자들에게도 중요한 관광 자원이 될 수 있다. 이는 지역경제의 활성화에도 기여하는 바가 크므로 향토음식이 단순히 지역 문화자원의 틀에서 벗어나 국가적 문화자원으로서 위상을 높일 수 있도록 향토음식의 힐링 푸드 이미지를 부각시킴으로서 차별화된 마케팅전략계획의 기초자료로서 제안하고자 한다. In recent years located in a social trend for healing accordance with consumer`s interest is increased, the interest of the consumer interest in healing food has also been heightened. The purpose of this study was to investigate represent the native local food in Jeonju and healing food recognition for Jeonju native local food, furthermore, the healing food image and recognition for Jeonju native local food of the actual impact on consumers` purchase intentions were investigated. The study targeted 300 residents at the Jeonju from April 14 to April 28, 2005The results of the study, Bibimbap, Hanjeongsik(Korean Table d`hote), Bean Sprout and Rice soup, Baekban, and Moju were recognized native local food as to represent the Jeonju, as well as a healing food was also recognized by the survey. Also healing food images of Jeonju native local food were separated by safety factor, nutritional factor and sufficiency factor, as a result these healing food images have a positive influence on recognition of native local food and purchase intentions. In addition, recognition of healing food have a positive effect on purchase intentions, as well as recognition is to mediated image on purchase intentions respectively. Native local foods as a cultural asset can be an important tourism resource for domestic consumers as well as potential consumers of foreign. Because of this also contributes to the activation of the local economy as large, local food is simply out in the framework of local cultural resources of national culture as a resource to help increase the phase, the incidence of healing food image of native local foods differentiated marketing strategy to highlight the image of the plan as a basis proposed.

한식뷔페레스토랑 선택속성이 기업이미지와 고객충성도에 미치는 영향

강재희(Kim, Jae-Hee),강진희(Kang, Jin-Hee),조원섭(Cho, Won-Seb) 대한관광경영학회 2016 觀光硏究 Vol.31 No.6

본 연구의 목적은 최근 유행하고 있는 한식뷔페레스토랑 이용 고객들을 대상 으로 한식뷔페레스토랑의 선택속성이 이용고객들에게 미치는 영향에 대해 분석 하고, 이러한 한식뷔페레스토랑 선택속성이 기업이미지와 고객충성도에 유의한 영향을 미치는 변수요인임을 증명하기 위해 실시되었다. 본 연구 결과 한식뷔페레스토랑 선택속성 하위요인인 가격성, 응대성, 친절성, 본질성, 접근성, 청결성은 기업이미지와 고객충성도에 유의한 정(+)의 영향을 미치는 것으로 나타났으며, 기업이미지도 고객충성도에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 또한 한식뷔페레스토랑 선택속성 하위요인과 고객충성도 간의 관계에서 기업이미지의 매개효과를 검증한 결과 가격성, 본질성 및 친절성 요인은 통계적으로 유의한 부분매개효과를 미치는 것으로 나타났으며, 청결성 요인은 통계적으로 유의한 완전매개효과를 미치는 것으로 나타났다. 본 연구를 통하여 최근 외식시장 환경에서 다양해지고 증가하고 있는 고객들의 요구와 기대에 부응하는 외식기업만이 시장에서 생존하고 발전할 수 있기 때문에, 한식뷔페레스토랑들이 소비자의 감성을 자극하여 기업이미지를 자극시킬 수 있는 다양한 마케팅 기법들을 모색할 필요가 있으며, 가격과 음식의 맛과 품질 이외에도 기업이미지 상승이 고객충성도에 효과적이고 경쟁력이 있는 것으로 나타났기 때문에 외식산업 경영자들은 물론 소비자 모두에게 유익한 정(+) 의 영향을 줄 수 있는 마케팅 전략 수립과 학문적 기초토대를 구축하고자 하는 목적에서 시도되었다. The purpose of this study is to research and analysis what the selection attributes that consumers choose the Korean buffet targeting consumers of Korean buffet recently trend, and then it is carried out to demonstrate that this Korean uffet selection attributes is a significant variable affecting the corporate image and consumer loyalty. As a result of this study, research model was verified that Price, Interaction, Service, Nature, Approach and Cleanness in Korean buffet selection attributes sub-factors had significant positive(+) effect on Corporate image and Consumer loyalty, and then Corporate image had significant positive(+) effect on Consumer loyalty, too. And also results of analyzing the mediating effect of the Corporate image between independent variables of Korean buffet selection attributes and Customer loyalty, Price, Nature and Service factors were found on the part mediating effect and Clearness factor was found on the full mediating effect in statistics. To summarize the result of this study, because of creative companies to meet the interests and needs verified and increases recently of that can survive in the Foodservice market and can develop, the Korean buffet will need to find a variety marketing techniques to increase the corporate image by stimulating customer’s senses, because of the enhanced Corporate image appeared to be effective in Customer loyalty in addition to price and taste and quality of food, and then this study was attempt to build an academic foundation can give a significant positive effect on Foodservice businesses and customer.

조리실기 과목의 원격교육 활용을 위한 실증연구 -2년제 조리전공 대학생을 대상으로 한 한식교과목을 중심으로-

강재희 ( Jae Hee Kang ),정유경 ( Yu Kyeong Chong ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.3

The current research aims to verify whether distance learning can be adopted in practical cooking class for Korean foods in a two-year college. The distance learning education can be a supplementary method to the traditional cooking class. The face-to-face teaching method and the distance learning method were compared in order to determine which of the one is more effective teaching method in the practical cooking class. The results of the present experimental study were analyzed based on the participant`s learning expectation and satisfaction, the evaluation of the experimental process, and the academic performance. The results of this study showed that the participants in the face-to-face class evaluated their class experience higher than those in the distance learning class with respect to the participant`s learning expectation and satisfaction, and the evaluation of the experimental process. On the contrary, regarding the academic performance, the participants in the distance learning class showed higher scores than those in the face-to-face class. The end result supports the claim that the distance learning method is more effective in the participants for gaining cooking knowledge.