http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
GDP 예측을 통한 국내 외식 산업 전망에 관한 연구 - 한.미.일 비교를 중심으로 -
고재윤,유은이,송학준,김민지,Ko, Jae-Youn,Yoo, Eun-Yi,Song, Hak-Jun,Kim, Min-Ji 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.4
The aim of this study was to predict the development process of the Korean food service industry by forecasting the per capita GDP. Forecasting the GDP, involved two primary approaches. One was related to looking at the Korean food service industry's situation by per capita GDP and comparing it to that of the US and Japan. The other was to predict food service industry projections in Korea by quantitative forecasting models. Holt's simple exponential smoothing method and new types of the series models(Damped trend exponential smoothing method), were employed to predict the per capita GDP. The accuracy of the models was measured by MAPE. The empirical results of the forecasting models indicate that the three time series models performed fairly well. Of these Damped trend Damped trend exponential smoothing performed best with the lowest MAPE(9.9%). The results show that the time for reaching a per capita GDP level of $20,000 was 2008 with the Damped trend model and 2009 with the Holt model. Moreover, we found that a per capita GDP level of $30,000 will be achieved in 2012 from the Damped trend model and in 2013 from the Holt model. Within this study, the implications for the Korean food service industry are further discussed. It was predicted there will be a stabilization period in 2008 or 2009 in Korea with achievement of a per capita GDP of $20,000. At this time, major food service industry companies will need to invest in equipment toy external growth and there will be industry trends toward ethnic food and theme restaurants. Also, if a per capita GDP of $30,000 is achieved by 2012 or 2013, the Korean food industry will need to be highly responsive. Therefore, food industry companies should forecast and study customer values and prepare for changes.
와인 바에서의 관계효익이 고객만족에 미치는 영향에 관한 연구
고재윤(Jae Youn Ko),김현영(Hyun Young Kim),음미라(Mi Ra Eum) 한국호텔외식관광경영학회 2011 호텔경영학연구 Vol.20 No.4
The purpose of this study is to identify the interrelation between relational benetfits and customer satisfaction and further investigate the factors that have the most effect on customer satisfaction. This study also examined the difference between perceived relational benefits and customer satisfaction according to the length of relationship and visit to wine bar. 0n the basis of this result, basic data were obtained to help manager, marketer and sommelier design effective marketing strategy in the wine industry. The subjects of this study were selected from wine consumers loyal to the specific wine bars live in Seoul and Kyunggi Province. SPSS Ver. 12.0 was used to make a factor analysis, multiple regression analysis and MANOVA. The results from this study are shown; First, relationship benefit (psychological benefits, social·customization benefits, economic benefits) has a significant positive effect on customer satisfaction. Second, significant difference was found on perceived relational benefits among four categories of the groups (short-term·frequent visit, long-term·frequent visit, long-term·infrequent visit, short-term·infrequent visit). Group of short-term·frequent visitors had stronger perceived value on the benefits of social·customization than long-term·infrequent visitors. When it came to psychological benefit, frequency of visit has stronger effect than length of relationship. However, there was no difference among groups in economic benefit terms. Third, short-term·frequent visit and long-term·frequent visit both have a high average of over 4.0 in satisfaction with no significant difference between the two. This proves that frequency of visit play an important role in customer satisfaction regardless of length of relationship. The research proposes that professionalism of the staff through wine training would help provide the psychological benefit which has the most effect on customer satisfaction among the relational benefits. Also, differentiated tool has to be utilized through customer segmentation based on length of relationship and frequency of visit for customer satisfaction.
대중교통에 활용하기 위한 배터리 교체형 전기버스의 개조에 대한 고찰
고재윤(Jaeyoon Ko),차웅철(Woongchul Choi),허승진(Seungjin Heo),정재일(Jayil Jeong) 한국자동차공학회 2011 한국자동차공학회 학술대회 및 전시회 Vol.2011 No.11
The research on the electric bus(E-Bus) with replaceable battery is introduced in this study. Currently, the spread of electric vehicle(EV) is moving rather slowly than expected due to various reasons. One of the major stumbling block is a lack of charging infrastructure to support the easy recharging of the battery. In an effort to promote the wider use of EV for greener environment, many legislative efforts are being conducted. Recently, EV application to public transportation attracts major attention since the bus routes are known for each course and therefore, the electric powertrain and the energy storage system(ESS) for EV can be optimized to its maximum efficiency. However, even under this favorable condition of the public transportation, a major deficiency of EV such as a long recharging time still exists. In order to address this problem, an E-Bus with a replaceable battery system is being studied along with a battery change infrastructure. Number of scenarios have been evaluated and one of the recommended system is being discussed in the paper. An E-Bus with a quick battery change module, named as Quick Top Pick-up(QTP) is converted from an existing compressed natural gas (CNG) bus. The QTP module for the battery replacement is mounted on top of the roof panel replacing the CNG tank which is no longer in use. This paper reports the preliminary results from the conceptual design stage of the E-Bus concept with a replaceable battery system, named as QTP E-Bus, along with the battery change infrastructure, named as Quick Changing Machine (QCM). Future direction and works for the implementation of the QTP E-Bus is also presented.