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호텔 종사원의 역할스트레스가 직무만족과 서비스 질에 미치는 영향
나영아(Young Ah Rha),전효진(Hyo Jin Jeon) 한국관광연구학회 2012 관광연구저널 Vol.26 No.6
This study aimed to suggest basic data of effective and efficient human resources management measures by understanding the influence relation between hotel staffs` role stress factors, job satisfaction and service quality. The results of this study can be summarized like below. In the result of analyzing the influence relation between hotel staffs` role stress factors and job satisfaction, first, ``role conflict``, ``role ambiguity`` and ``role excessiveness`` had negative influence on ``job satisfaction``. In the result of analyzing the influence relation between hotel staffs` job satisfaction and service quality, second, job satisfaction was shown to have positive influence on service quality. In the result of analyzing the influence relation between hotel staffs` role stress factors and service quality, third, ``role ambiguity`` and ``role excessiveness`` had negative influence on ``service quality``. The results like above means that the role stress factors including ``role conflict``, ``role ambiguity`` and ``role excessiveness`` perceived by hotel staffs have negative influence on job satisfaction and service quality. In order to increase hotel staffs` job satisfaction and service quality, thus, it is needed to decrease role conflict that can be experienced by staffs during work, to specify the characteristics of job clearly and to give roles suitable for position and capability on top of staff management in the organizational level. It is limited to generalize the results of this study because the survey was conducted only for staffs working for Super Deluxe Hotels in Seoul. Therefore, the future studies are required to be carried out for more subjects.
나영아(Young Ah Rha),박정난(Jung Nan Park),나영선(Young Sun Na) 한국조리학회 2004 한국조리학회지 Vol.10 No.4
This study was performed to investigate the effects of pine pollen and horseradish. which were known as antimicrobial materials, on the fermentation of Kimchi. The physicochemical and microbial changes of Kimchi were investigated during period 30-days at 10t. Even though Kimchi added pine pollen or horseradish powder were sustained the higher pH and lower acidity after 10 days, it delayed only I- 2 more days to reach optimal value of Kimchi fermentation in experimental groups than control. The horseradish powder showed the antimicrobial effect of Kimchi at initial stage, but thereafter that effect of pine pollen or horseradish were not significant. Therefore the addition of pine pollen or horseradish powder to Kimchi is not sufficiently effective for extension of shelf-life of Kimchi.
청년사업가를 위한 성장요인이 창업역량과 창업의도에 미치는 영향 연구
이인숙(In Suk Lee),김외순(Oe Sun Kim),나영아(Young Ah Rha) 한국조리학회 2013 한국조리학회지 Vol.19 No.4
The purpose of this study is to understand interrelationships among young entrepreneurs` growth factors, entrepreneurial capability and entrepreneurial intentions, targeting the students who major in culinary and foodservice. Based on total 327 samples obtained from the empirical research, this study reviewed reliability and fitness of the research model and verified total 2 hypotheses with the Amos program. The proposed model provided an adequate fit for the data, x2=495.217 (p<.001), df=231, CMIN/DF 2.144, GFI .902, AGFI .878, NFI .911, CFI .954, RMSEA .067. The SEM results showed that the young entrepreneurs` growth factors such as policy support(β =.457, p<.001), skills & knowledge(β=.244, p<.01), role model(β= .242, p<.05) in order had significantly positive effects on entrepreneurial capability, and entrepreneurial capability(β= .787, p<.001) had positive(+) effects on entrepreneurial intentions, verifying organic causal relationships among the growth factors, entrepreneurial capability, and entrepreneurial capability. These study results showed that there should be more systematic supports to encourage young entrepreneurs. Limitations and further research directions are also discussed.