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나태균(Tae Kyun Na),이선호(Sun Ho Lee),박인수(In Su Park) 한국조리학회 2004 한국조리학회지 Vol.10 No.3
In a study, the selection of a relevant methodology cannot be determined without an effort. First of all, the philosophical view or understanding of the nature of a study area will be agreed, based on which a series of judgment will be performed on a process identifying a foundation or a validity of a knowledge. The findings are as follows. First, it analyzed the trend of food service ? culinary art-related studies by subject and examined its awareness. The most studies are related to trend analysis - food service, 104 papers, following by financial and strategic fulfillment, 76 papers. Service quality and customer-related studies are 38, individual and organization-related studies are 31 papers, education training 18 papers, while legal review are only 2 papers. Second, for trend analysis and awareness on study methodology, research study is at the first , 39%, following by literature study, 38.7%. Most studies are performed research and literature studies together.
메뉴 라벨의 제시 유형과 소비자 지식 수준에 따른 커뮤니케이션 효과
나태균(Tae Kyun Na),최인섭(In Sub Choi) 한국조리학회 2008 한국조리학회지 Vol.14 No.1
The purpose of this study is to analyze the effects of the presenting type of menu labels(regular/descriptive) and knowledge level(high/low) on the advertisement(Ad) comprehension, attitude toward the Ad, attitude toward the brand, purchase intentions. For that reasons, 157 university students who are majoring in foodservice management or culinary arts were conveniently selected as sample for 2×2 factorial design. A final sample of 153 responses were deemed usable and then two-way ANOVA was used for statistical analysis. The findings are as follows. First, there were significant differences between the presenting types of menu labels and communication effects including the Ad comprehension, attitude toward the Ad, attitude toward the brand, purchase intentions. It can be known that descriptive menu labels showed higher communication effects than regular menu labels. Second, there were significant differences between the knowledge levels and communication effects including the Ad comprehension, attitude toward the Ad, and purchase intention but not in attitude toward the brand. It can be known that consumers with relatively high knowledge levels showed higher the Ad comprehension, attitude toward the Ad, purchase intention than consumers with low knowledge levels. The results of this study can be used as data for more effective menu marketing and basic of further empirical study for effectiveness of menu labels.
나태균(Na Tae Kyun),고범석(Ko Beom Seok) 한국식공간학회 2018 식공간연구 Vol.13 No.2
The purpose of this study is to analyze the difference of preliminary employment preparation behaviors in accordance with individual variables and career decision-making self-efficacy of college students majoring in culinary arts. The summary of analysis results is as below. First, it was confirmed that the students of 4-year university and male students had higher career decision-making self-efficacy and preliminary employment preparation behaviors than those attending 2-3 year colleges and female students. Second, the students with work experience and higher grade students majoring in culinary arts had higher career decision-making self-efficacy and preliminary employment preparation behaviors than those without work experience and lower grade students. Finally, the gap between preliminary employment preparation behaviors depending on the status of work experience was larger in the group with lower level of career decision-making self-efficacy than in the group with higher level of career decision-making self-efficacy. Therefore, it is necessary for the department to operate various career programs for college students majoring in culinary arts with lower level of career decision-making self-efficacy and preliminary employment preparation behaviors.
외식조리 관련 전공자의 학년과 진로결정 자기효능감 수준에 따른 진로준비행동의 차이분석
나태균(Tae Kyun Na),정양식(Yang Sik Jung) 한국조리학회 2011 한국조리학회지 Vol.17 No.4
The purpose of this study is to analyze foodservice and culinary arts majors` career preparation behavior by grade and career decision-making self-efficacy levels. Toward this end, 250 students majoring in foodservice and culinary arts were selected as a sample from three universities located in Chungcheong province. A total of 217 copies of the questionnaire were analyzed after excluding 33 copies. The results of this study are as follows. First, upper-grade students were more actively engaged in career exploration, information collection, experiencing behavior, and career preparation behavior than lower-grade students. Second, the level of career preparation behavior of the group with higher career decision-making self-efficacy was higher than the other with lower career decision-making self-efficacy. Third, the interactive effects of career decision-making self-efficacy and grade on career preparation behavior proved to be statistically insignificant. Thus, career decision self-efficacy should be improved and the foundation of structured career education should be established according to grade.
패밀리 레스토랑 주방 종사원의 직장 내 따돌림 지각이 직무 만족 및 이직 의도에 미치는 영향
나태균(Tae Kyun Na),전인호(In Ho Jeon) 한국조리학회 2010 한국조리학회지 Vol.16 No.5
The purpose of this study is to examine how the workplace bullying recognition level of an employee in Korean foodservice industry, which more strongly depends on human services than other industries, influences on job satisfaction and turnover intention. To this end, we collected 250 samples of employees working in the kitchen of family restaurants. Among the collected 250 sample, 241 samples were usable for the analysis excluding 9. The result is as follows. Firstly, there is a difference in average of satisfaction in work according to each group of causes to recognize workplace bullying. That is, the group which vaguely recognizes bullying as for threat to professional status and isolation, and psychological harassment shows higher satisfaction in work than the group which recognizes the bullying well, which is statistically significant. The latter demonstrates more turnover intention than the former. Secondly, the research examining the effects of the causes of workplace bullying over the employees` satisfaction in work and turnover intention shows the following result. The causes to recognize workplace bullying of the employees have a negative effect(-) on job satisfaction on the whole. The causes to recognize workplace bullying of the employees have a positive influence(+) on turnover intention. In conclusion, managers in foodservice industry will need to provide employees with the environment which can help staff improve cooperation, unity and solidarity within the organization.
외식조리 전공자가 지각한 진로장벽요인에 따른 진로결정여부의 판별분석 -충청도에 위치한 2년제와 4년제 대학을 중심으로-
나태균(Tae Kyun Na) 한국외식경영학회 2012 외식경영연구 Vol.15 No.2
The purpose of this study is to investigate the possibility of discriminating the career decision level by using the perceived career barriers of foodservice management and culinary arts majors. In order to achieve this objective, 350 students were selected as a sample from 4 colleges located in Chungcheong province. A total of 289 responses were analyzed after excluding 66 responses. The results of this study were as follows. First, two different clusters were derived from tow-step cluster analysis based on non-metric variables and metric variables such as the career decision level. Second, the results of the Discriminant analysis showed that "the condition of age and body" factor was the most powerful discriminating variable to discriminate the career decision level. Third, it is in case of 2 years, 87.1%, and in case of 4 years, 72.9% that correct discriminant probabilities of multiple discriminant functions to discriminant. Therefore, it is necessary to minimize the career barriers of students.