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      • KCI등재

        조리용 와인이 음식의 품질 속성에 미치는 영향

        류철,최성만,Ryul, Cheol,Choi, Sung-Man 동아시아식생활학회 2007 東아시아食生活學會誌 Vol.17 No.4

        The purpose of this study was to investigate the influence of cooking wine's functions on food quality attributes. factor analysis, reliability analysis (Cronbach's $\alpha$), and multiple regression analysis were employed to analyze the data. The cooking wine functions were divided into 3 factors (expectation of utility, functionality, and quality enhancement). According to the multiple regression analysis of cooking wine factors to food quality, all factors had positive influences on food quality. Among the three factors, expectation of utility(=.556, p<0.001) had the most significant influence on food quality. And functionality (=.321, p<0.001) and quality enhancement(=.296, p<=0.001) also had significant effects in that order. further research should be conducted on cooking wine's utility aspects and their effects on food quality. Finally, we anticipate that the results of this study will be useful information for food-service companies.

      • KCI등재

        와인 품질 평가 요인의 중요도에 대한 레스토랑 종사원의 인식 차이

        류철,최성만,Ryu, Cheol,Choi, Sung-Man 동아시아식생활학회 2007 東아시아食生活學會誌 Vol.17 No.3

        The purpose of this study was to investigate the differences in restaurant employees' perceptions regarding the importance of specific evaluation factors when judging wine quality. To analyze the data of the study, we employed descriptive statistical analyses, t-tests and ANOVA. The findings of the study are as follows: First, the importance and influence of the palate on evaluating wine quality attained the highest score. The nose, appearance, and 'others' also earned significant points in the respective order. Second, when we examined the servers' differences in perception about the importance of each factors on evaluating wine quality, significant distinctions were shown among males and females, and those in their 20's and 30's. Third, employees' perception about the importance of each factors also showed clear differences with regards to the wine servers' gender and experience with wine. Finally, we hope the results of this study provide useful information for the hotel restaurants and other food & beverage businesses. Specifically, this research may be used to establish helpful criteria for recommending and presenting the suitable wine items based on the customer's individual tastes and preferences.

      • KCI등재

        조리용 와인의 선택 속성과 인구통계학적 특성 사이의 관계에 대한 연구

        류철,차석빈,최성만,Ryul, Cheol,Cha, Suk-Bin,Choi, Sung-Man 동아시아식생활학회 2007 東아시아食生活學會誌 Vol.17 No.2

        The purpose of this study was to examine the actual state of cooking wine usage, and analyze the relationship between the attributes of cooking wine and demographic characteristics. The major findings of this study are as follows. First, the origin and correct choice of cooking wine were significantly related to hotel type, restaurant type and career. Second, the importance of the taste and aroma of a cooking wine, which are intrinsic attributes in the evaluation of a wine, had significant relationships with all the demographic variables whereas the importance of purchase cost and label information of the cooking wine only exhibited a significant correlation with career (p<0.05). Third, 53.7% of the respondents used cooking wine based on recipes, while the rest used it by rule of thumb. These results between restaurant type were significantly different (p<0.05). For the results of this research to be of more use, further research should be conducted on the functional aspects of cooking wine and their effects on cooking. In addition, further systematic research should be performed on the functional and sensory effects of a variety of wine tastes and aromas on cooking.

      • KCI등재후보

        지역사회 애착심과 메가 이벤트 개최 인식과의 관계 연구- 2012 대전세계조리사대회 -

        류철,박정하 한국외식산업학회 2012 한국외식산업학회지 Vol.8 No.1

        This study is about the relationship between attachment to Dae-jeon community, where WACS (World Association of Chefs Society) Congress is to be held from May 1 to May 12, 2012, and recognition of mega-event opening of WACS. For empirical analysis with hypothesis as the center, a survey was conducted on Dae-jeon citizens living in the place for the period from January 01 to February 01, 2012. As a survey method, self-filling-in survey method was applied to people aged 20 or above, and sample selection was made by convenient sampling method which is one of non-probability sampling methods. Total 300 questionnaires were distributed and 291 copies were returned. With respect to 287 questionnaires except for those improper for analysis, using SPSS Wln Ver, 17.0 statistic package, factor analysis was made in order to grasp attachment and affect due to mega-event, and then explanation was made on attachment and affect resulting from mega-event, and the attachment was broken down through cluster analysis. Multi-variate Analysis of Variation (MANOVA) and Canonical Correlation Analysis were performed for hypothesis testing. As a result, difference was found in recognition of mega-event affect according to attachment to local community, and it was revealed that there is a meaningful correlation between attachment to local community and factors of mega-event influence. Useful implications are suggested on the basis of such analysis result.

      • KCI등재후보

        와인소비자 유형별 와인품질평가 요인에 대한 중요도 차이

        류철,최성만 한국호텔관광학회 2008 호텔관광연구 Vol.10 No.2

        This study was to explore the differences in wine consumers' importance of wine quality evaluation factors, and aimed at capturing the importance of wine quality evaluation factors and perception differences according to the characteristic consumer groups: gender and new wine drinkers, beverage wine consumers, aspirational wine drinkers, connoisseurs. Questionnaires were obtained from wine consumers at wine bars and finally 153 questionnaires were analyzed using SPSS package program(v. 12.0). The results of this study revealed that the importance of the palate attained the highest score. And when examined the customers' differences about importance of each factors on evaluating wine quality, significant distinctions were shown among customers' experience with wine. The extrinsic attributes such as vintage, proper service temperature also significant distinctions were shown among gender, customers' experience with wine. These results provides where one should target wine consumers and useful information for the food and beverage business.

      • KCI등재

        비디오 코팅시 Lagrage 승수를 조정하여 적응 모드 선택에 따른 비트율의 제어

        류철,김승필,Ryu, Chul,Kim, Seung P. 한국통신학회 2000 韓國通信學會論文誌 Vol.25 No.1

        본 논문은 블록 단위의 비디오 코더 (Video coder)에서 최적 모드들을 적절하게 선택할 수 있는 방법을 설명한다. 비트율의 제어에 관한 문제는 버퍼가 차 있는 양에 따라 양자화 레벨이 변하는 방법이 여러 학자들로부터 연구되어 왔다. 제시된 방법은 각각의 매크로블록(macroblock)에 관한 최적 모드를 검색하지 않고 최적 결정 곡선을 검색한다는 점에서 이전의 것, 즉[4]와는 다르다. 제시된 방법은 비트율의 제어를 위하여 운동보상 또는 비 운동 보상 및 intra/inter 코딩에 관한 결정 방법까지 포함된다. 이러한 결정 방법은 주어진, 즉 고장된 결정 곡선을 이용하는 것 보다 주어진 프레임에서 설정된 비트율(bit-rate)에 따른 총체적인 왜곡을 최소화시키는 유동적인 결정 곡선을 이용하는 것이 더 바람직하다. 가열냉각 최적화기술 (annealing optimization technique)의 모의실험을 통해 곡선을 도출할 수 있다. 알고리즘은 H.261 비디오 코텍(video codec)범위에서 수행되고 모의실험 또한 그 범위에서 결과들을 보여주고 이들을 여타의 접근방법들과 비교한다. This paper presents an approach for rate control by adaptively selecting macroblock modes in video coding.The problem of rate control has been investigated by many authors where quantizer level is adjustedbased on the buffer fullness. The proposed approach is different fron the previous ones [4] id that it finds the optimal decision curve rather than finding a set of the modes. Proposed algorithm extends the coding decision options for rate control to motion/no-motion compensation as well as inter/intra decisions. Instead of having a fixed motion/no-notion compensation or inter/intra decision curve, one can utilize an adaptive decision curvebased on the characteristics of input frames so that the PSNR at a given bit rate is maximized. Therefore, the proposed approach provides better rate control than simple quantizer feedback approach interns of visual quality. The curve is obtained by utilizing simulated annealing optimization technique. Thealgorithm is implemented and simulations are compared with other approaches within H.261 video codec.

      • KCI등재후보

        지역사회 애착심에 따른 호텔건립 평가와 관광자원개발 선호도 연구:대전 유성지역을 중심으로

        류철,박정하,이애리 한국호텔관광학회 2010 호텔관광연구 Vol.12 No.1

        In order to examine the hotel establishment evaluation and the preference of the tourism resources based on the residents' place attachment, this study conducted an analysis with the Daejeon residents as targeted subjects. The results are as follows. First, the analysis of the three factors with regard to the place attachment showed that in all three factors, the residents' place attachment had an influence on the evaluation of the hotel establishment. The cluster analysis was conducted for the residents' place attachment, which illustrated that significant differences have been shown among the clusters with regard to the evaluation of the hotel establishment. Second, the analysis of the preference of the tourism resources with regard to the place attachment showed that the residents' place attachment had a canonical correlation with the events held at Yusung and the vicinity areas. These examinations indicate that the residents' attachments to their community have a significant impact on the tourism development. Therefore, it is necessary that the policy makers who are in charge of the local development have a clear sense of the residents' attachments to their place and fully understand what the residents expect of the development of the tourism resources before going ahead with the tourism development plan.

      • KCI등재후보

        호텔레스토랑 관계의 깊이와 고객화의 수준이 서비스 회복과 고객 만족의 관계에 미치는 조절효과

        류철,하용규, 이미향 한국호텔관광학회 2007 호텔관광연구 Vol.9 No.2

        In competitive service industry's circumstances, the success of service companies depends on the recovery of failed services very hard to the satisfying level of customers as perfect presentation of services is impossible cause of specific characteristics of service goods, As such, service recovery is very important concept in service industry management. On the basis of previous study, there were contingency factors between service recovery and customer satisfaction, ; depth of the relationship, degree of customization. This study explored that adjusting effect of depth of the relationship, degree of customization between service recovery and customer satisfaction. The results showed that depth of the relationship and degree of customization give adjusting effect between service recovery and customer satisfaction. So, the hotel restaurant managers should be recognized on the importance of depth of the relationship between hotel(employees) and customers and degree of customization to maintain service recovery strategy to achieving competitive advantage.

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