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외식산업의 마케팅 운영방안에 관한 연구 -호텔 식음료를 중심으로-
우성근 한국관광식음료학회 1997 관광식음료경영연구 Vol.8 No.1
Today's hotel cannot be defined merely as a place of providing food and lodgin. It must be a high level cultural ground serving as a place of rest for the people and as a place of art, culture and communication for the local community. Although each hotel has its own distinctiveness it must share a unified services and product sales strategies with one another in order to raise each other's sales values. The service is evaluated on the basis of the customer's own living standard and social class. There ought to be variety of personal and material services taking the sophistication and complexity of the customer's needs into onsideration. More effective marketing strategy is called for upon knowing such sales strategy and service marketing of the hotel management. Hotel's food marketing must take into consideration the product's simulaneous and vanishing qualities, its dependency upon ordering and its relationship to human services industries. Methods of increasing profit and customer satisfaction management need to be made. Especially the changes in the customer's tourist mind set and eat-out behavior play as important variabls, and the management needs to be reflexive enough to respond quickly to those changes.
禹聖根 경기대학교 호텔경영연구소 1997 호텔경영연구논총 Vol.- No.5
Today, the restaurant of the tourist hotel seems to have become a public place to take a rest and sell various nutritious foods like a home as a public facility contributing to public welfare, while seeking after profit. It is true, however, that customers usually come to the restaurant to pursue taste, leisure, and social association rather than to satisfy their appetite or supplement their nutrition. When the marketing structure for foods and beverages are well established systematically and strategically, the customers are able to purchase their goods at the same price, in the same facilities and circumstances, and it is true that the goods sell well in these circumstances. But when the sales channel is not closely linked with the customer it is almost impossible to expect any satisfactory sales. No matter how good the sales policy may be, it will be very hard to attract as many customers as possible and increase sales without carrying out the sales strategy. Also to be noted is the fact that the intangible resources, such as the supply of quality commodities, the fascinating environment of the restaurant, and the kind and friendly services, will make a great contribution to promoting the sales of the eating and drinking business. Therefore, it is necessary for the management to closely examine and analyze the means of sales policy, and at the same time find out the problems, if any, and improve them. The following is a summary of the reform measures on the sales strategy, resulted from this research. 1. To overcome the severe competition, it is necessary to create the circumstances of the restaurant in hopes of satisfying the demands of customers. 2. The activities of public relation regarding the sales of merchandise should be continued through the mass media. 3. It is also necessary to try to incite the customer's interest through various events. 4. It is desirable to participate in the events of various social organizations as a sponsor and draw customers via the mass media. 5. It is necessary to intensify lobbing activities to promote the sales of goods through the related organizations. 6. It is also necessary to render social services in a bid to produce a good image through the donations to the asylums for the aged and orphanages, and charity programs.
관광영어 교과서 평가요인에 관한 연구 - 관광관련 고등학교를 중심으로-
우성근,최웅,강성구 한국호텔관광학회 2005 호텔관광연구 Vol.7 No.3
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차량 도어의 주파수 응답 함수 측정을 통한 BSR 성능 예측
우성근(Sunggeun Woo),고한석(Hansuk Go),김진호(Jinho Kim) 한국자동차공학회 2010 한국자동차공학회 학술대회 및 전시회 Vol.2010 No.11
BSR (Buzz, squeak and rattle) noise caused by impact or stick slip vibration of interfaced parts is getting relatively important as the technology and its enabler for NVH refinement is improved and this BSR can bring about a significant warranty issue by affecting consumer’s perception of the quality of automotive product. Door module is one of the key subsystems which cause the BSR and the automotive industry has been trying to quantify the BSR performance by the method of loudness measurements in subsystem level using the standardized road profile from the vehicle level measurements. But there may be a limitation of time, cost and space on this approach which requires lots of resources such as quiet long-stroke shaker, acoustically treated chamber and road profiler to collect road profile information. Therefore, FRF method is suggested in this paper to identify the BSR contribution factors and the approach is based on FRF measurements on vehicle door module.