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외식부문 : 패밀리레스토랑 웹사이트 방문목적 및 컨텐츠가 만족에 미치는 영향
고재윤 ( Jae Youn Ko ),이상건 ( Sang Gun Lee ),윤재석 ( Jae Suk Yoon ) 한국호텔리조트카지노산학학회 2006 호텔리조트연구 Vol.5 No.1
This study attempted to identify the relationship among website visit purpose and content and customer satisfaction in the context of casual dining restaurants. Two multiple regression analyses were conducted to identify the relationship between variables. The results indicate that website visit purpose and content partly affected customer satisfaction. `Store location search` and `Selection of restaurant` among website visit purpose variables significantly affected customer satisfaction. And `menu explanation` and `variety of coupons` among website content variables significantly affected customer satisfaction. The results of One-Way Anova with demographics and consumer behaviors indicate that website visit purpose are significantly different among both outlet visit frequency and website visit frequency. Also website visit purpose are significantly different among ages, occupations, and education. The implications of these results for website operation and marketing strategies are examined.
불공정한 고객 불평 상황에서의 임파워먼트 및 조직지원인식에 따른 직무스트레스와 조직유효성의 차이검증
임윤아(Lim, Yoon A),이상선(Lee, Sang Seon),고재윤(Ko, Jae Youn) 한국서비스경영학회 2015 한국서비스경영학회 학술대회 Vol.2015 No.5
The purpose of this study was to investigate the difference of job stress and organizational effectiveness according to an existence of empowerment and perceived organizational support in unfair customer"s complaint situation at restaurants. The review of the literature described the background for in unfair customer"s complaint situation. In this study, experiment scenarios were used to identify the difference of job stress and organizational effectiveness according to an existence of empowerment and perceived organizational support. The questionnaire was distributed one week period from November 3rd to November 9th in 2014 of the 320 distributed questionnaire 297 copies were used in the analysis. Major findings include that: First, there is a difference between job stress and organizational effectiveness according to an existence of empowerment and perceived organizational support. The implication was also suggested basted on these results.
외식기업 매니저의 민주적 리더십과 권위적 리더십의 상호작용이 종사원의 조직 응집성과 조직시민행동에 미치는 영향
전용성 ( Chun Yong-sung ),고재윤 ( Ko Jae-yoon ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2020 호텔리조트연구 Vol.19 No.1
This study attempted to provide empirical evidence about significant roles managers’ democratic leadership and authoritarian leadership play upon group cohesiveness and organizational citizenship behavior in the foodservice industry. Also, this study explored how different the effects of democratic leadership integrated with authoritarian leadership upon group cohesiveness and organizational citizenship behavior would be. Results found that democratic leadership had a significant and positive effect on both group cohesiveness and organizational citizenship behavior. Authoritarian leadership was found to have a positive effect upon group cohesiveness but have a negative effect on organizational citizenship behavior. Additionally, this study revealed that democratic leadership integrated with authoritarian leadership significantly improved group cohesiveness, supporting the complementary role of authoritarian leadership for democratic leadership. In contrast, democratic leadership interacted with authoritarian leadership significantly reduced organizational citizenship behavior, supporting the substitute role of authoritarian leadership for democratic leadership. This study’s findings can be adopted to develop effective management leadership in the foodservice industry.
김은경(Eunkyung Kim),장윤혁(Yoon Hyuk Chang),고재윤(Jae Youn Ko),정윤화(Yoonhwa Jeong) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.11
본 연구에서는 키위를 첨가하여 제조한 막걸리의 품질특성을 조사하였다. 발효 6일째의 키위 막걸리와 대조군 알코올 함량은 각각 16.6, 17.0%을 나타내어 시료 간 유의적인 차이가 없었다. 키위 막걸리와 대조군의 pH는 발효 1일째 급감한 후 완만한 증가를 보이고 발효 6일째 각각 4.38 및 4.51로 큰 차이가 없었으며, 총산은 발효 1일째 급격한 증가를 보인 후 완만히 증가하여 발효 6일째 각각 0.34 및 0.27을 나타내었다. 총 균, 유산균, 효모 수는 발효가 진행됨에 따라 점차 증가하였으며 키위 막걸리의 발효 6일째 총 균, 유산균, 효모 수는 대조군과 큰 차이를 나타내지 않았다. 색도(L, a, b)는 발효가 진행됨에 따라 대조군과 키위 막걸리 모두 증가하는 경향을 보였다. 유리당 중 가장 높은 함량을 보인 glucose는 발효가 진행되면서 유의적으로 감소하였고, 유기산 중 succinic acid 함량이 대조군과 키위 막걸리 모두 가장 높았고 발효가 진행됨에 따라 유의적으로 증가하였다. 키위 막걸리에서는 37종의 휘발성 화합물이 검출되었으며, 그중 3-methyl-1-butanol(33.71%), 2-methyl-1-propanol(23.81%) 및 ethyl acetate(19.94%)의 함량이 가장 높았다. 본 연구 결과 막걸리 제조 시 키위의 첨가는 막걸리의 품질특성에 부정적인 영향을 미치지 않는 것으로 평가되어, 키위의 영양학적 효용성을 겸비한 기능성 막걸리의 제조가 가능한 것으로 사료된다. This study was conducted to investigate the physicochemical and microbial properties of Makgeolli supplemented with kiwifruit (Actinidia deliciosa). Four hundred grams of kiwifruit were added to 3.1 L of distilled water, followed by 2.0 kg of rice, 40.0 g of Nuruk, and 14.0 g of yeast. The mixed rice solution was then fermented at 28℃ for 6 days to prepare the kiwifruit Makgeolli. The pH values of the kiwifruit Makgeolli decreased from 5.31 to 4.37, but the total acidity values increased from 0.05 to 0.34% during fermentation. The total viable cells (3.18×10<SUP>7</SUP> and 2.88×10<SUP>7</SUP>, respectively), lactic acid bacteria (1.51×10<SUP>6</SUP> and 1.50×10<SUP>6</SUP>, respectively), and yeast counts (1.96×10<SUP>7</SUP> and 1.90×10<SUP>7</SUP>, respectively) of the kiwifruit Makgeolli and control were similar throughout the fermentation process. Glucose was the major free sugar in the control and kiwifruit Makgeolli and significantly decreased during fermentation. Succinic acid was the highest organic acid in both the control (24.6 mg/mL) and kiwifruit Makgeolli (26.3 mg/mL). In a volatile compound analysis, 3-methyl-1-butanol, 2-methyl-1-propanol and ethyl acetate were the major volatile compounds in the kiwifruit Makgeolli.