호텔 베이커리 종사원의 직무, 조직, 작업환경이 이직의도에 미치는 영향에 관한 연구

안호기(Ho Ki An) 한국조리학회 2004 한국조리학회지 Vol.10 No.3

The purpose of this study was to examine what caused bakery employees at tourist hotel to leave their job. It`s basically meant to lay the foundation for increasing personnel management efficiency and reducing turnover rate, as an attempt to prevent workers from coiling their jobs would be a successful way to take advantage of human resources more efficiently. Both theoretical and experimental approaches were utilized to serve the purpose of this study. First, concerning salaries, their turnover intention was under the influence of whether they were properly paid or gained a sufficient living. Second, as for environmental factors, their turnover intention was affected by performance appraisal and interpersonal trust with colleagues. Third, regarding job-related factors, their turnover intention was impacted by whether their job was clearly defined, how much they were satisfied with their job and whether their posts were suitable. Forth, the change of job was subjected to the influence of the desire for job in another region, job in another company and another kind of job. And there should be a clear distinction between sales and other works, and they should carefully be treated so that they could find their job more satisfactory.

食品添加物에 대한 認識이 購買意圖에 미치는 影響

安虎基(An, Ho- Ki),洪錦柱(Hong, Geum-Ju) 청운대학교 관광산업연구소 2011 관광산업연구 Vol.5 No.2

The purpose of this study is to provide basic materials that can help consumers to make a good choice of bakery products and that an help understand consumers' awareness of food additives by investigating an influence that consumers' awareness of food additives has on purchase intention. Data collected from 270 bakery consumers were analyzed for this study. Total explanatory power of factors about food additives was 68.47% and loadage of factors ranged from 0.570 to 0.923. For awareness of food additives, five factors - relative advantage, environmental capacity, stability of human body, possibility of observation and experience level - were drawn. Cronbach's Alpha was 0.8 or more which means Cronbach's Alpha has reliability. F value that shows suitability of model that explains awareness variable on food additives was significant at the level of 20.428. R2 value was o.265. It was found that environmental capacity, stability of human body and experience level had influence on purchase intention. It was found that relative advantage and possibility of observation did not have influence on purchase intention. Hypothesis 1 was adopted partially.

알코올 섭취와 혈중 비타민 D 그리고 납 농도 사이의 관련성

안호기(An, Ho-Ki),박재용(Park, Jae-Yong),윤희정(Youn, Hee-Jung) 한국산학기술학회 2015 한국산학기술학회논문지 Vol.16 No.1

본 연구는 알코올 섭취와 혈중 비타민 D 그리고 납 농도 사이의 관련성을 알아보고자 하였다. 제5기 국민건강영양조사 자료에서 20세 미만, 비타민 D와 중금속 혈액검사 미실시자, 음주력에 관한 설문 무응답자, 현재 유병자를 제외한 성인 4,074명을 대상자로 선정하였으며, 일반적 특성과 알코올 섭취량에 따른 비타민 D와 납의 농도는 t-test와 ANOVA로 검정하였고, 알코올 섭취량과 비타민 D 및 납 농도의 관련성을 보기위해 상관관계 분석을 실시하였으며, 비타민 D가 납 농도에 미치는 영향을 보기위해 다중회귀분석을 실시하였다. 상관관계 분석 결과, 알코올 섭취는 혈중 비타민 D와 납 농도에 양의 관련성(p<0.01)을 나타냈고, 회귀분석 결과는 연령(p<0.01), 학력(p<0.01), 직업(p<0.05), 알코올 섭취량(p<0.01), 혈중 비타민 D(p<0.05)가 납 농도에 유의한 영향을 미치는 것으로 나타났다. 알코올 섭취는 비타민 D와 납의 농도를 동반 상승시키고 또한 비타민 D는 혈중 납 농도 상승에 기여하지만, 역으로 납의 영향에 의해 비타민 D 대사 활동은 부정적인 영향을 받는다. This paper investigates the association of among alcohol consumption and blood vitamin D and lead concentrations. Subjects to 4,074 with adults over the age of 20 in the 5th Korea National Health and Nutrition Examination Survey, correlation analysis is used to validate the relations between an average daily alcohol consumption and blood vitamin D and lead concentration, and to study the effects of blood vitamin D to the lead concentration is carried out regression analysis. The correlation analysis shows that alcohol consumption has the correlation with blood vitamin D and lead concentration(p<0.01). As the results of regression analysis, age(p<0.01), education(p<0.01), occupation(p<0.05), alcohol consumption(p<0.01), vitamin D(p<0.05) appear signigicant influence on lead concentration in male. Alcohol consumption increases not only lead concentration but also vitamin D. Blood vitamin D also contributes to the rise in lead concentration, but in the reverse the metabolic activity of blood vitamin D by influence of lead receives a negative effect in our body.

나문재를 첨가한 스펀지케이크의 품질 특성

안호기(Ho-Ki An),조승균(Seung-Gyun Cho),홍금주(Geum-Ju Hong) 한국조리학회 2016 한국조리학회지 Vol.22 No.3

연구논문 : 함초 분말을 첨가한 스폰지 케이크의 품질특성

안호기 ( Ho Ki An ),홍금주 ( Geum Ju Hong ),이은준 ( Eun Jun Lee ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.1

This study was conducted to investigate the effects of saltwort, on the quality characteristics of sponge cake. In addition, we examined the commercialization potential of sponge cake containing saltwort. To accomplish this, saltwort was added to sponge cakes at concentrations of 0%, 3%, 5% and 7% and quality and sensory tests were then conducted. The 7% group had the highest water and ash content. There was no difference in the fat content between samples. The control group showed the highest protein content and the lowest specific gravity. As the content of saltwort increased, the specific gravity of the sponge cake increased. Additionally, the dough yield and loss during baking were highest, in the control group, and these values decreased as the saltwort content increased. Similarly, the volume and specific volume were highest in the control group, and these values decreased as the content of saltwort powder increased. Color measurements of the samples, revealed that the L-value decreased as the content of saltwort powder increased. Furthermore, the a-value of the saltwort powder groups was higher than that of the control group and the b-value was highest in the 7% group. There were no differences in elasticity and cohesion between samples, but chewiness and brittleness increased the content of saltwort powder increased. The results of the sensory test revealed that the color, flavor and taste scores were the highest in the 5% group. The pore size was greatest in the control group, while hardness was greatest in the 7% group, chewiness was highest in the 5% group and moistness was highest in the 5% group. Finally, the overall preference was for the 5% group.

세발나물 분말을 첨가한 스펀지케이크의 품질특성

조승균 ( Seung Gyun Cho ),안호기 ( Ho Ki An ),홍금주 ( Geum Ju Hong ) 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.1

In this study, sponge cakes were prepared with replacement of 1, 3, and 5% spergularia marina griseb powder. The specific gravity tended to increase as the ratio of spergularia marina griseb powder increased. The control group had higher moisture content, volume, and specific volume than the spergularia marina griseb powder samples. As the amounts of spergularia marina griseb powder increased, L and b value increased. In terms of textural characteristics, Sponge cake levels of hardness, springiness, cohesiveness, chewiness and brittleness increased as the amount of spergularia marina griseb powder additive increased. In the sensory evaluation, overall acceptability of 3% spergularia marina griseb powder was the highest. Based on the above results, sponge cake, made by addition of 3% spergularia marina griseb could be helpful in improving physical quality as well as taste enhanc the functionality of the product.

연구논문 : 외식기업의 멘토링 기능이 조직몰입에 미치는 영향 -상사신뢰의 매개효과를 중심으로-

김지응 ( Ji Eung Kim ),안호기 ( Ho Ki An ),이은준 ( Eun Jun Lee ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.6

The aim of this study was to better understand the factors of the mentoring function in the foodservice industry that improve the organizational commitment of subordinates, and to asses the roles that trust towards supervisors play in the relationship between the mentoring and organizational commitment. A survey was of subordinates who were conducting the mentoring in foodservice companies (hotels, family restaurants) located in Seoul and Gyeonggi area was conducted from May 1 to May 30, 2008. The questionnaires were distributed to 400 employees in 50 restaurants and, 341 of them were received and a total of 320 were finally analyzed. The results were as follows. First, the effect of mentoring functions on the organizational commitment of subordinates indicated that the career developing function and psychosocial function had a significant positive effect on the emotional commitment and normative commitment (p<.01), and the career developing function, psychosocial function and role modeling function had a significant positive effect on the enduring commitment (p<.01). Second, the mediating roles of supervisory trust in the relationship between mentoring functions and organizational commitment of subordinates indicated that supervisory trust mediated the relationship between the career developing function of the mentoring functions, and enduring commitment and normative commitment in addition, it met the mediating requirements in terms of the relationship between the role modeling function, and the emotional commitment, enduring commitment and normative commitment. Consequently, the high career developing function, psychosocial function and role modeling function in mentoring raised the level of organizational commitment;thus, the mentoring system should used as on of the mentoring functions in the foodservice industry and mentoring functions should be also established.

사찰 음식 선호도 결정 요인

홍금주 ( Geum Ju Hong ),이윤신 ( Yoon Shin Lee ),남진식 ( Jin Sik Nam ),안호기 ( Ho Ki An ),이은준 ( Eun Jun Lee ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.4

호텔 조리부 베이커리 조리사의 이직요인에 관한 연구

민계홍,안호기 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.2

The purpose of this study was to examine the causes of bakery employees quitting their jobs at hotels in order to make more efficient use of human resources by increasing personnel management efficiency and reducing the turnover rate, The subjects in this study were employees working for bakeries at top-ranked hotels, and the responses from 266 respondents were selected for analysis. The survey was conducted from July 1 through 20, 2003. Frequency analysis, factor analysis, reliability analysis, t-test, ANOVA and regression analysis were performed for data handling. The major findings of this study were as follows: First, concerning salaries, their turnover intention was influenced by whether they were properly paid or gained a sufficient living. Second, as for environmental factors, their turnover intention was affected by performance appraisal and interpersonal trust with colleagues. Third, regarding job-related factors, their turnover intention was impacted by the clarity of their job definition, their degree of job satisfaction and the suitability of their posts. Fourth, the change of job was influenced by the desire for a job in another region, in another company and of another kind. To successfully manage employee turnover at hotel bakeries, employees should be properly paid, and different performance appraisal standards, including a multilateral evaluation system, should be applied according to the nature of the department. Furthermore, there should be a clear distinction between sales and other works, and they should be carefully treated to increase job satisfaction.