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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 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.
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 인지한 교수의 사회적 지지와 진로준비행동의 관계에서 진로결정 자기효능감의 매개효과분석
나태균(Tae Kyun Na),문성원(Sung Won Moon) 한국조리학회 2012 한국조리학회지 Vol.18 No.2
The purpose of this study is to analyze the mediating effect of career decision-making self-efficacy on the relation between the social support of professors and the career preparation behaviors of students who specialize in foodservice & culinary art. The participants of the study consisted of 250 students from the departments related to foodservice and culinary art of the three universities located in Chungcheong province. A total of 217 responses out of the 250 questionnaire were analyzed without the 33 incomplete questionnaires. The results of this study are as follows. First, it was shown that professors` social support had a significant positive effect on the career decision-making self-efficacy and the career preparation behaviors. Second, it shows that the career decision-making self-efficacy played a partial mediating role when the social support of the professors is related to the career preparation behavior. Therefore, the career education based on emotional, informational, material, and appraisal supports of the professors probably play a critical role in improving the career decision-making self-efficacy and the career preparation behaviors of the students majoring in food service & culinary art.
기술준비도를 기반으로 한 고객 세분화 유형에 따른 패스트푸드 전문점 키오스크의 지속적 이용의도 차이분석 : 중장년층 소비자를 대상으로
나태균(Na, Tae-Kyun) 한국식공간학회 2021 식공간연구 Vol.16 No.1
본 연구의 목적은 기술준비도를 기반으로 한 고객 세분화 유형과 연령에 따라 패스트푸드 레스토랑 키오스크의 지속적 이용의도에 차이를 분석하는 것이다. 이러한 목적을 달성하고자 서울에 위치한 6곳의 패스트푸드 레스토랑에서 키오스크를 이용하고 나오는 설문조사를 실시하였으며, 320명의 응답결과를 최종 실증분석을 위해 사용하였다. 분석결과를 요약하면 다음과 같다. 첫째, 50대 이상의 응답자의 경우 40대 보다 느린 수용자 군집에 포함된 비율이 더 높은 것으로 나타났다. 반대로 40대 응답자의 경우 50대 이상 응답자 보다 피해망상가 군집에 포함된 비율이 높게 나타났다. 둘째, 40대의 응답자의 긍정적 기술준비도가 높고 패스트푸드 전문점의 지속적 이용의도가 높은 것으로 나타났다. 셋째, 피해망상가 군집과 혁신가 군집은 느린 수용자 군집보다 지속적 이용의도가 높은 것으로 나타났다. 마지막으로 피해망상가 군집에 속한 소비자의 연령에 따른 지속적 이용의도의 평균 차이가 가장 큰 것으로 나타난 반면에 느린 수용자 군집에 속한 소비자의 연령에 따른 지속적 이용의도의 평균 차이는 상대적으로 작은 것으로 나타났다. 그러므로 레스토랑 관리자는 소비자의 기술준비도 기반 세분화 유형과 연령을 고려하여 키오스크를 개발, 운영하여야 할 것이다. The purpose of this study is to analyze the difference in the intention to continue using the kiosks of fast food restaurants according to the customer age and segmentation type based on technology readiness index. To achieve this goal, the study conducted a survey on consumers who were leaving fast food restaurants, located in Seoul, after using kiosks, and 320 questionnaires were finally used for empirical analysis. The results of the analysis were as follows. First, the proportion of respondents in their 50s or older classified as the laggard cluster, was higher than those in their 40s. On the other hand, the proportion of respondents in their 40s categorized into the paranoid cluster was higher than those in their 50s or older. Second, respondents in their 40s showed higher positive technology readiness and continuous use intention of kiosk than those in their 50s or older. Third, the paranoid and the innovator cluster had higher continuous use intention than the laggard cluster. Lastly, consumers in the paranoid cluster had the greatest difference in the mean of continuous use intention according to age. On the contrary, consumers in the laggard cluster had a relatively small difference in the mean. Therefore, the restaurant management should develop and operate a kiosk in consideration of age and the type of segmentation based on the technology readiness index
Effects of Work Value on the Life Satisfaction of Culinary Arts Majors
나태균(Tae-Kyun NA),양제연(Jae-Yeon YANG) 한국식품보건융합학회 2021 식품보건융합연구 (KJFHC) Vol.7 No.3
The purpose of this study is to analyze the work value factors regarded as important by the culinary-related graduates in their 20s, and also to analyze the effects of work value factors on the life satisfaction. To achieve this purpose, this study analyzed the data of 155 graduates from departments including ‘culinary arts’, ‘foodservice’, and ‘confectionery’ among the college graduates in their 20s who participated in GOMS 2018. The results of analysis are as follows. First, the new generation majors in culinary arts showed the high importance of their aptitude and interest, employment stability, earned income. Second, in relation to the major field, the male graduates majored in culinary arts more highly perceived the importance than the female graduates majored in culinary arts. On the other hand, regarding the social reputation of job and work duty, the female graduates majored in culinary arts more highly perceived the importance than the male graduates majored in culinary arts. Third, the developmental value factor of work value had positive effects on the life satisfaction. Thus, the career-related staffs or professors of college should provide the career guidance by considering gender when the majors in culinary arts transit to the labor market after graduation.