최성기 교수 약력

최성기 安東大學 社會科學硏究所 2001 社會 科學 論叢 Vol.13 No.1

經濟的인 發展을 阻害하는 要因 : 安東郡民의 意識構造를 中心으로

최성기 安東初級大學 1978 安東初級大學 論文集 Vol.1 No.1

The object of this study lies not so much in searching for the way to modernize and bring economic development itself as in analyzing the component parts of the human conscious structure which are needed in pursuit of the way to economic development. It is believed that our inhabitants of farming region are lacking in scientific rational thought, creation and innovation that are required in economic development. In this respect, therefore, as I felt more keenly the necessity of researches in detail I attempted to research and analyze the following several points: 1. the inhabitants` refomative spirit 2. the inhabitants` saving spirit 3. the inhabitants` industrial visions 4. the inhabitants` independ spirit

韓國의 中小企業 育成方向

최성기 安東大學 1982 安東大學 論文集 Vol.4 No.1

Korea economy has recorded rapid growth rates of the past twenty years. Medium and Small Business (M.S.B) have a vital role in economic development of countries. Their role is high rated particularly in developing countries, where there is plenty of idle labor relative to the limited availability of capital. The development of M. S. B. increases employment opportunities, raises income, and help, to create a balanced economy and a sound basis for expending industrialization. But, in the course of industrialization, M. S. B. in our country is confronted with a lot of difficulties such as international economy unstability and lag of domestic economy. But, in the course of industrialization, the following problems have been raised. First, the government`s drive to lead the economy and its reliance on foreign capital have resulted in the lack of adaptive capability of the economy to the changing domestic and international environments. Second, while the heavy industry sector has received substantial amounts of public subsidy and financing, the M.S. B. sector has been relatively neglected in terms of financing, tax incentives, and technical assistances. The M. S. B in Korea has the characteristics that its employment creation effect, or the ratio of labor to capital, is higher than that of large enterprises. But M. S. B. are suffering from multilateral problems. (1) As the interbusiness problems, we can exemplify the managers` mental structure, out-of-date (backward) technologies, obsolescent facilities, level of technologies, difficulty in capita; procurement, lower productivity, market competitiness and finally lower wage rate etc. (2) They must meet with various interbusiness problems, such as encroachment of large enterprises on their inherent market, etc. The interest of special fund for M. S. B. should be conducted for the guidance of industries. (3) We can point out, as another problem the deficiency of appropriate policy to overcome the intrinsic bottle-neck of M. S. B. (4) It is necessary to make a close mutual cooperation between M. S. B. and a large enterprise, and to secure public fiscal and financial support political measures. In conclusion I find out above problems to improve.

조선후기 안동지방의 인구와 조세

최성기,박회진 한국동서경제학회 2002 한국동서경제연구 Vol.13 No.2

본 논문은 경상도 북부지방인 안동을 중심으로 조선후기의 인구압력과 세도정치가 어떠한 경제적 결과를 가져왔는가에 대하여 살펴보았다. 이 지역은 19세기 이후 인구가 지속적인 감소추세를 보이고 있는데 그 원인을 인구압력과 세도정치로 파악하였다. 17세기 이후 지속적으로 증가한 인구는 18세기 이후 생활수준의 하락을 비롯한 제반 문제를 야기시켰다. 인구의 증가로 인하여 식량소비는 증가하고, 중앙정부와 지방정부의 재정이 악회되고, 수령권이 강화되며, 비공식적인 조세가 급증하였다. 비공식적인 조세의 증가는 곧 생활수준을 하락시키는 결과를 가져왔다. 이러한 인구압력은 18세기 후반에 정점에 도달하였다. 결국 18세기 말 19세기 초는 조선사회 발전의 분기점이 된 시기이다. 이 시기에 세도정치가에 들어섰으며, 각 종 조세의 수탈강화로 인구가 감소하고 백성들의 생활여건이 악화되어 경제발전을 위한 재생산이 불가능하게 되었다.

조리전공 대학생의 개인적 특성이 창업의지·창업행동에 미치는 영향

최성기,이은준 한국호텔리조트학회 2023 호텔리조트연구 Vol.22 No.1

This study was conducted to examine the effects of individual characteristics of university students majoring in the department of culinary arts on their entrepreneurial intention and behavior. The number of subjects was 272. This study collected the data from Jun., 01 to Jun., 30, in 2022. It analyzed the data from the questionnaires and an analysis on general and individual characteristics, and the entrepreneurial intention and behavior, by using a factor analysis, a correlation analysis and a multiple regression. It summarized the following suggestions based on the analyses: First, students in the field of the culinary arts receive absolute practice-centered education, so they have strong confidence and need for achievement. On the other hands, their entrepreneurial preference and risk-sensitivity were not significant, probably because of the dispositions of students majoring in general departments and the department of culinary arts, and therefore, preliminary education about the entire entrepreneurial field is required for more complete inauguration of enterprises. Second, the students are likely to fail to inaugurate enterprises, due to emotional factors, rather than actual ones, the department of culinary arts is characterized by the connection between specific skills and academic achievement. The findings suggest that practical curriculum which can recognize risks, and therefore, offer different alternatives needs to be accompanied with successful inauguration of enterprises.

Effect of Low Transformation Temperature Welding Consumable on Microstructure, Mechanical Properties and Residual Stress in Welded Joint of A516 Carbon Steel

최성기,이준상,이재익,강승균,김영천,이승준,권동일 대한금속·재료학회 2021 대한금속·재료학회지 Vol.59 No.8

The microstructure, mechanical properties and residual stress of flux-cored arc welded ASTM A516-70N carbon steel using a Mn-based low-temperature transformation (LTT) welding consumable were investigated. Microstructural analysis with X-ray diffraction, an electron backscattered diffractometer and a field-emission scanning electron microscope showed that the LTT weld metal was made up of ferrite, austenite, martensite, and bainite with phase fractions 50.5%, 0.2%, 40.2% and 9.1%, respectively. The increase in hardness and the decrease in absorbed impact energy of the LTT weld metal compared with conventional consumable welds were confirmed to be due to the relatively high fraction of martensite phase in the weld metal. The welding residual stress distributions in three coupons (LTT, conventional and postweld heat-treated conventional weld) were compared by the results using instrumented indentation testing. The LTT weld coupon showed compressive residual stress distributed in the weld metal and heat-affected zone (HAZ), confirming previous studies in which this residual stress was attributed to a martensitic phase transformation at relatively low temperature. PWHT in the conventionally welded coupon considerably reduced the tensile residual stress distributed in the weld metal and HAZ. The LTT consumable, however, showed a significant advantage in welding residual stress, even compared with the heat-treated conventional consumable.

한국부인에 있어서 융모성질환의 임상적 특징

최성기,김경태,김수평,박종각,김승조 대한산부인과학회 1976 대한산부인과학회 학술대회 Vol.38 No.-

조선시대 자고 생산과정 : 동해안(영해)을 중심으로

최성기 한국식생활문화학회 1986 韓國食生活文化學會誌 Vol.1 No.3

In order to survey the traditional salt production at the eastern coast, Young-Hae, in Yi-dynasty, data of salt production were collected through interviewing with whom has received the skill from ancestors and analyzed the data. The results obtained were as follows. Salt-producer take the salt water containing much salt and then he transported the salt-water by having water buckets an back in with using the water-toting device (Mul ji ge). Finally he carried out the irrigation (Mul dae gi) to a ditch (Dorang). It is noteworthy that the East-sea salt production method was not selecting a method of salt-pond style with a bank for salt production but using the salt water transportation fashion without a bank for that. Judging from these facts, we could conclud that traditional salt production method was handed down into the Yi-dynasty from ancient times.

외식업 교육훈련의 학습지원 조절효과에 의한 성과연구

최성기,유룡,정의선,김상욱 한국외식경영학회 2010 외식경영연구 Vol.13 No.5

The main objectives of this study is to discover the influencing effect as per the educational achievement and support in the restaurant business education & training for those who are in the family restaurant business among domestic & international food service industry and following is the hypothesis - a trainer who is the primary factor of the education & training, The current precedented study explains that the role of the trainer is the most important among many factors in the education and training field. In addition, the importance of the trainer as per the empirical analysis is verified once again and provided the viewpoint that organizational support has a significant effect on the educational achievement. Based on the result of this study, any company in the food service industry must study on the special factor in the education & training for the effective and practical

外陰部疾患의 處方例

崔成璣 藥業新聞社 1978 醫藥情報 Vol.1978 No.8