외식 고객의 정보 탐색 행동에 관한 연구

염진철(Jin Chul Yom),경영일(Young Il Kyoung),박한나(Han Na Park) 한국조리학회 2005 한국조리학회지 Vol.11 No.1

This study is a research on eating-out customers` behavior of inquiring information through the supporting research on the searching information behavior of the customers who visit family restaurants. The result was deduced that the types of eating-out customers` behavior of searching information were different according to age. sex, education, incomes. etc., based on demographic analysis. In addition, this study investigated the satisfaction with information and the information types of eating-out customers with verification.

건강관광상품화를 위한 쌍화탕을 첨가한 브라운소스의 품질특성

염진철 ( Yom Jin-chul ) 대한관광경영학회 2016 觀光硏究 Vol.31 No.8

쌍화탕의 첨가량이 늘어날수록 브라운소스의 수분 함량은 증가함을 보였으며, 쌍화탕 첨가량이 2, 4, 6, 8%로 증가할수록 L값은 19.82~20.45의 명도값을 보이며 감소함을 보였다. 적색도를 나타내는 a값은 쌍화탕 0% 첨가한 브라운소스에서 5.11로 가장 낮은 적색도 값을 보였으나, 쌍화탕 첨가량이 증가할수록 브라운소스의 a값은 5.48~5.65로 증가함을 보였다. 황색도를 나타내는 b값은 쌍화탕 0% 첨가한 브리운소스에서 7.03으로 가장 높은 황색도를 나타내었으며, 쌍화탕 첨가량이 증가할수록 황색도는 5.61~5.88으로 대체적으로 감소함을 보였으나 유의적인 차이는 보이지 않았다. pH는 각각 5.48, 5.45 5.43, 5.40으로 쌍화탕 첨가량이 증가할수록 pH는 감소함을 보였으며, 쌍화탕 첨가량이 증가할수록 당도 값은 높게 나타났는데, 이는 쌍화탕 자체의 높은 당분함량으로 생각된다. 쌍화탕을 첨가하여 제조한 브라운소스의 관능적 특성 연구 결과로른 전체적인 기호도(Overall Perference)에서는 쌍화탕 6% 첨가 브라운소스가 6.18로 가장 높았고, 쌍화탕 0% 첨가 브라운소스에서 4.26으로 기호도가 가장 낮게 나타났다. 이상의 결과에서 쌍화탕 무 첨가 브라운소스에 비해 쌍화탕 첨가 브라운소스의 기호도는 전체적으로 높았으며, 특히 쌍화탕 6% 첨가 브라운소스에서 기호도가 가장 높은 결과를 보였다. 따라서 브라운소스 제조 시 쌍화탕을 활용하면 관능적으로 매우 좋은 방안이라 생각된다. This study performed physicochemical characteristics of added brown sauce for healthy tourism products. Moisture content increased with greater content. The brightness of brown sauce containing Ssanghwatang significantly decreased with greater Ssanghwatang content and its redness and yellowness usually increased. The pH of 5.48, 5.45 5.43, 5.40 brown sauce containing Ssanghwatang significantly decreased with greater Ssanghwatang content increased. There was also significant sweetness difference in the samples and sweetness increased with Ssanghwatang content. The sensory evaluation of the cake such as color, flavor, overall preference to be the best for the sample with the 6% added Ssanghwatang, The overall preference was judged to be the best for the sample with the 6% added Ssanghwatang.

레스토랑의 물리적 환경과 브랜드이미지, 충성도의 관계연구

염진철 ( Jin Chul Yom ) 대한관광경영학회 2015 觀光硏究 Vol.30 No.7

본 연구는 레스토랑에서 고객이 인지하는 브랜드이미지와 브랜드충성도에 대한 인식에 영향을 주는 물리적 환경의 요인들을 파악하고자 하며, 이러한 연구를 통하여 물리적 환경의 요인 중에 브랜드이미지와 브랜드충성도에 좀 더 긍정적이고 유의한 영향을 미치는 요인을 살펴보고, 이렇게 형성된 브랜드 이미지가 브랜드충성도에 미치는 영향요인도 파악하고자 한다. 본 연구의 결과 물리적 환경변수 중 공간성, 쾌적성, 편의성, 청결성이 브랜드이미지에 영향을 미치는 것으로 나타났고, 브랜드충성도는 모두 영향을 미치는 것으로 나타났다. 또 브랜드이미지가 브랜드충성도에 미치는 영향을 파악하기 위해 회귀분석을 실시한 결과 브랜드 이미지는 브랜드충성도에 영향을 미치는 것을 알 수 있었다. 연구결과 각 레스토랑에 맞는 물리적 환경이 요구되며, 특히 식사를 할 수 있는 편안하고 즐거운 분위기 유지와 고객의 동선을 고려하는 공간적 확보 그리고 여러 편의시설물을 잘 관리함으로서 고객의 재방문을 유도하고, 타인에게 자사의 서비스를 긍정적으로 구전하게 만들어 줌으로서 노력과 시간과 비용상의 효율화를 통해 더 큰 이윤을 얻을 수 있을 것으로 사료된다. This study is to understand physical environment factors affecting restaurant customers`` brand images and brand loyalty and to identify more positive and meaningful physical environment factors and how these brand images affect customers`` brand loyalty. The result of this study is that spatiality, comfort, convenience, cleanliness have an effect on the customer``s brand image and brand loyalty among physical environment factors. Also, the result of regression analysis to identify the effect of brand image on brand loyalty shows that brand image has an effect on customers`` brand loyalty. Therefore, each restaurant is required to provide suitable physical environment. Especially, comfortable and pleasant dining environment, ample space for customers`` movement, and well-managed facilities induce customers`` revisit, increase positive word of mouth on the restaurant``s service, and help gain bigger profit through effort, time, and cost efficiency.

외식 TV 광고에 대한 선호와 기억에 대한 연구

염진철(Jin Chul Yom),박한나(Han Na Park) 한국조리학회 2006 한국조리학회지 Vol.12 No.3

호텔조리종사원의 감정노동, 감정부조화, 직무스트레스, 직무소진 및 이직의도의 구조적관계 연구

염진철(Yom Jin chul) 대한관광경영학회 2018 觀光硏究 Vol.33 No.6

본 연구의 목적은 첫째, 호텔조리접점서비스 업무를 주로 수행하는 조리종사자들의 특성을 바탕으로 외생변수로서 표면행위와 내면행위 및 감정부조화 그리고 직무스트레스가 직무소진의 감정고갈 및 성취감 저하에 미치는지 규명하였다. 둘째, 표면행위와 내면행위 및 감정부조화 그리고 직무스트레스가 이직의도에 미치는 영향관계를 규명하였다. 셋째, 감정고갈 및 성취감 저하가 이직의도에 미치는 영향을 규명하고자 하였다. 위 연구 내용을 분석하기 위해 서울지역 특1급호텔조리종사원을 대상으로 이루어졌으며, 311명을 유효 표본으로 자료를 분석하였다. SPSS 23.0과 AMOS 23.0 통계 패키지를 이용하여 분석을 실시하였으며, 측정항목의 신뢰성과 타당성을 검증하기 위해 확인적 요인분석을 이용하였고, 본 연구모형에서 각 개념들 간에 인과관계를 알아보기 위해 공분산구조분석을 실시하였다. 첫째, 표면행위, 내면행위, 감정부조화가 높으면 높을수록 직무소진의 하위차원인 감정고갈도 높아지는 것으로 나타났다. 반면, 직무스트레스가 낮을수록 감정고갈도 낮아지는 것으로 분석되었다. 둘째, 표면행위, 내면행위, 직무스트레스가 높으면 높을수록 직무소진의 하위차원인 성취감저하도 높아지는 것으로 나타났다. 반면, 감정부조화가 낮을수록 성취감저하도 낮아지는 것으로 분석되었다. 셋째, 표면행위, 내면행위, 감정부조화, 직무스트레스가 높으면 높을수록 직무소진의 하위차원인 감정고갈도 높아지는 것으로 나타났다. 넷째, 감정고갈가 높으면 높을수록 이직의도는 높아지는 것으로 나타났다. 다섯째, 성취감저하가 높으면 높을수록 이직의도는 높아지는 것으로 나타났다. 이 연구 결과를 바탕으로 호텔조리종사원의 감정노동 관리의 중요성과 실무적 시사점을 제시하였다. First, the purpose of this study is to identify the effect of surface behavior, internal behavior as exogenous variable, emotion disharmony, job stress on emotional depletion and decreased sense of achievement of burnout of cooking employees who engaged in cooking contact service of hotel. Second, it identifies the effect of surface behavior, internal behavior, emotional disharmony and job stress on the intention of turnover. Third, it intends to identify the effect emotional depletion, decreased sense of achievement on the intention of turnover. For the purpose of this study, 311 samples for cooking workers of class 1 hotel in Seoul was were analyzed. The analyze was conducted using SPSS 23.0 and AMOS 23.0 statistic package, a confirmative elements analyze was used to verify the credibility and feasibility of items, covariance structure analysis was conducted to identify the causal relationship between each concept in this study model. The result shows, first, the higher surface behavior, internal behavior and emotional disharmony, the higher the emotional depletion, which is lower dimension of job burnout. Second, the higher the surface behavior, internal behavior and job stress, the higher the decreased sense of achievement, which is lower dimension of job burnout. On the contrary, it was analyzed the higher the emotional disharmony, the lower the decreased sense of achievement. Third, the higher the surface behavior, internal behavior, emotional disharmony and job stress, the higher, the emotional exhaustion, which is lower dimension of job turnout. Fourth, the higher the emotional depletion, the higher the intention of turnover. Fifth, the higher the decreased sense of achievement, the higher the intention of turnover. Based on the result of this study, the importance of emotional labor management and the practical implications.

중국 실버관광객의 라이프스타일이 관광지 선택속성에 미치는 영향 연구

왕결 ( Geol Wang ),염진철 ( Jin Chul Yom ) 대한관광경영학회 2015 觀光硏究 Vol.30 No.3

본 연구의 목적은 중국 실버관광객의 특성을 살펴보고, 중국 실버관광객의 라이프스타일과 관광지 선택속성에 대한 문헌고찰을 통하여 이론적 틀을 구축하고, 이들에 대한 척도를 추출하여 실증조사 및 분석을 통해 중국 실버관광객의 라이프스타일의 유형과 관광지 선택속성 요인을 도출하였다. 그리고 이를 토대로 라이프스타일과 관광지 선택속성과의 영향관계를 파악하여 중국 실버관광객의 현재 상황과 특성에 맞는 여행상품개발 및 미래의 실버관광객시장의 효율적인 마케팅 전략 수립에 대한 시사점을 수립하였으며, 연구 모형의 검증과 가설검증에 따른 실증적인 연구의 시사점들을 제시하면 다음과 같다. 첫째, 실버관광객들이 관광지 선택에 가장 큰 영향을 주는 요인은 자기관리형, 여가문화형으로 조사되었으며, 관광지 선택속성은 만족에 영향을 주는 요인으로 나타났다. 둘째, 관광지 선택에 변수 중 자기관리, 여가문화는 관광지 만족도에 영향을 미치는 것으로 나타났다. 셋째, 여가 및 문화형은 관광지 선택속성에 정(+)의 영향을 미치는 것으로 조사되어졌다. 여가문화형의 라이프사이클은 수입보다는 여가를 중요시 하는 라이프사이클을 가지고 있으며, 마지막으로 관광지 선택속성은 만족에 긍정적인 영향을 미치는 것으로 나타났다. 이는 연구자가 제시한 모델을 지지하는 결과로, 관광지 선택은 만족에 기여함을 알 수가 있으므로 수익을 창출을 할 수 있는 것이라 사료된다. The purpose of this study is to find out the characteristics of Chinese silver tourists, to build a theoretical framework for Chinese silver tourists`` lifestyle and their destination selection attributes through reviews of the literature, and to derive the types and destination selection attribute factors for Chines silver tourist lifestyle through empirical research and analysis by extracting measures for these. And, based on this, by understanding the effect relationship between their lifestyles and destination selection attributes, it can be said that it established implications for tour package development and effective marketing strategy for future silver tourist markets, suitable for the current situation and characteristics of Chinese silver tourists. According to the verification of the research model and hypothesis testing, the implications of the empirical research can be presented as follows: First, the biggest factor that affect the selection of the tourist destinations, as a parameter, was surveyed as self-management and leisure culture type. Second, among the variables in destination selection, self-management and leisure culture ones turned out to affect destination satisfaction rate. Third, destination selection attributes showed a positive effect on their satisfaction rate. This is the result which support a model presented by this researcher. As we now know that destination selection attributes contribute to their satisfaction rate, it can be thought to be able to generate profits.

외식고객의 TV이용행태와 광고 실증분석

廉振鐵 培花女子大學 2009 培花論叢 Vol.28 No.-

An empirical analysis was carried out on behavioral patterns of TV utilization and commercials among eating-out customers. According to the results, eating-out customers generally spent less time in using TV as compared with data of general analysis on behavioral patterns of TV utilization and mostly preferred news and information programs. People in their forties or over and those in their twenties spent more time in using TV. They spent more time in watching TV on weekends and on holidays than on weekdays; among information about eating-out, Previous experience had direct effects on purchase, with high interest in TV commercials. They thought that products in commercials were identical with actual ones, showing some satisfaction with commercials, which suggested the need of continuous investment in TV commercials. As there are significant differences by demographical characteristics, strategies for commercials targeting a specific customer group are needed.

임파워먼트(Empowerment)가 호텔주방조직 구성원의 직무만족과 몰입에 미치는 영향에 관한 연구

廉振鐵 배화여자대학 2003 培花論叢 Vol.22 No.-

The summarized analysis result of this research is as follows. First, regarding the difference of preceding variable and dependent variable, statistically considerable difference did not appear between self determination and personal relations in educational background and between groups of self determination in hotel type, and statistically considerable difference appeared among other groups. Second, regression analysis result between empowerment and job satisfaction turned out that statistically considerable influence is exerted in the order of personal relations ability, influence power, role performance ability and self-decision nature. Third, regression analysis result between empowerment and job devotion turned out that statistically considerable influence is exerted in the order of personal relations ability, role performance ability and influence power. Fourth, regression analysis result between empowerment and organization devotion turned out that statistically considerable result is exerted in the order of influence power and personal relations ability. Fifth, it turned out that statistically relative high correlation existed among correlation of empowerment and result variable such as job satisfaction, job devotion and organization devotion. The above-mentioned matters considered, this research proposes following points. The effect of the variable of empowerment on result variable shows that role performance ability, influence power and personal relations ability are important variables. Therefore, to improve the role performance ability of members of kitchen, it is essential for each individual to improve their ability and to have confidence at the time of business performance. So, this research implies that consistent and systematic training is necessary for increasing the ability and confidence. In order to improve influence power, it is necessary for members of an organization to have strong faith that their jobs determine the success of the company, and to increase the sense of self-control by letting them have the right of self determination, so that all members may have strong desire to transact business. This research implies that in order to improve personal relations ability, it is necessary for members of an organization to discover the best method of decision-making and solve problems through members' developing mutual action, and for managers to take personal characteristics into account so that members may have belief and confidence in their job and realize the value of their job. In conclusion, the person in charge of personnel affairs and the manager in charge of kitchen need to realize the importance of empowerment and especially have an much interest in all parts including self determination, influence power and role performance ability and personal relations ability etc.

패밀리레스토랑 포지셔닝 전략에 관한 연구 : 지각도를 통한 포지셔닝 분석

廉振鐵 배화여자대학 2004 培花論叢 Vol.23 No.-

This paper analyzed image positioning of family restaurants by image factors, as a result, customers divided images of 7 restaurants into 4 groups. All customers sensed similar images from subject restaurants, which told that those restaurants are in an intense competition. Strong points of each restaurant are as follows by factors; the strong point of Outback and TGIF was confidence, that of Sizzler and Outback was response, that of Outback and Skylark was type, that of Bennigan's and TGIF was reliability, that of Bennigan's and Outback was reactivity. weak points each restaurant are as follows by factors; the weak points of Bennigan's and TonyRoma's were confidence and response, the weak point of TonyRoma's and Marche was type, that of Sizzler and TonyRoma's was confidence, that of Sizzler and TonyRoma's was reactivity. The analysis on each restaurants' images by factors told that response and reactivity were above the average, confidence and reliability were around the average value, type was below the average, the lowest value. It told that customers didn't give a high rating toward restaurants' food flavor, freshness, cleanliness, therefore restaurants need pay more attention to positioning strategies. Instead, customers gave a high rating toward service, accessibility, menu-variety, and parking-convenience, therefore, continuous management is required.