패밀리 레스토랑 종사원의 고용형태가 직무만족에 미치는 영향

박경곤,최성기 한국외식경영학회 2007 외식경영연구 Vol.10 No.2

The ratio of temporary positions has kept creeping up in the family restaurant businesses. That motivated us to conduct a study to obtain accurate field data on the possible difference in the level of contentment being felt, among the permanently employed (i.e. regular employees) versus among the temporarily employed (i.e. contract employees). The study was performed in five categories, and the results we obtained are quite varying. In a category where one would expect a higher level of contentment among the permanently employed, it turns out that the opposite holds true, according to the results of this study. Furthermore, the study results seem indicate that the temporary employees could feel better about their jobs and would perform better in their assigned duties if they are given clearer visions, better on-job training, and the sense of being a part of the work place.

地方自治時代의 님비(NIMBY)現狀 克服方案 硏究

박경곤 慶尙大學校 經營行政大學院 1997 最高管理者課程論文集 Vol.11 No.-

Bio and Photodegradation Properties do Starch-g-Poly(methyl vinyl ketone)/Polystyrene Blends

박경곤,최원문,정일두,하창식,조원제 한국고분자학회 1997 한국고분자학회 학술대회 연구논문 초록집 Vol.1997 No.4

조리숙련형성 교육의 실무평가에 관한 연구:조리전공 졸업생 및 재학생을 중심으로

박경곤 한국외식경영학회 2007 외식경영연구 Vol.10 No.3

What is the ability, when the graduate enters into the hospitality industry, of bringing the maximum job performance successfully? How practically and efficiently would the education of cooking knowledge and technologies, skills be carried out by higher education institutes for the achievement of higher job performance of the newly graduate? And what is it definitely?In order to obtain the answers, the aims of this research are as follows.First, examine into what exactly the industry and the educational field require students majoring in cooking, in terms of cooking skills and technologies, knowledge. Second, examine the effectiveness that higher education institutes cooking education contributes for the formation of cooking skill and suggest higher education institutes educational program for the formation of cooking skill reflected by the desire from the present circumstance of both, the industry and the educational field.For the achievement of this research aims, the theoretical and empirical studies were carried out. It defines the concept of the educational program, skill formation, and cooking function. Based on the previous research elicited by the literature review, the research model was established and the hypotheses were formulated, the empirical analysis was carried out to a group of culinary experts like professors in culinary studies and hotel chefs.

한국외식산업 분류에 대한 소고

박경곤,조경숙 한국외식경영학회 2002 외식경영연구 Vol.5 No.3

외식수요 증대를 위한 타겟시장 전략에 관한 연구

박경곤(Park Kyoung Kon),김형준(Kim Hyoung Joon) 한국외식경영학회 1998 외식경영연구 Vol.1 No.1

The nationwide number of restaurants has increased more than twofold sicse 1990. It can be said that its reason is that structural change or restructuring along with Korean's application for bailout from IMF has increased the number of the unemployed who in turn have boomed their opening of business. And it could be said be such phenomena as the change of consumers consuming pattern and the remarkable reduction of consumption which have resulted from Korea's- foreign exchange crisis leading to bailout from IMF. Restaurants in Korea have arrived at the situation that they can survive in competition unless they can look for a new breakthrough in this rapidly changing eating-out business. It is thought that the choice of a new category of business capable of coping with the current situation and the aggressive marketing strategy taking advantage of the marketing conditions is the method capable of overcoming this difficult situation. That is, it is thought that it is the most urgent thing to set a new target market and establish a new marketing strategy appropriate to it. To be successful in such target markets as the new-generation market, the women-customer market, the new-kids market, etc., it is necessary to comprehend the characteristic, preference, life style, personality and so forth of each target market and thereby make use of either pricing policy or differentiation policy able to increase eating-out demand.

상품선택 속성이 기능성 베이커리 지각가치 및 이용만족 영향연구

박경곤 ( Kung Gon Park ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2013 호텔리조트연구 Vol.12 No.3

This study conducts customers for find out the effect on selected attribute on functional bakery product to perceptual value and utility satisfaction moreover the study adapts SPSS 12.0 for analysis and chooses 360 customers for conduct survey. The study conducts bakery customers in capital area for understanding the needs of functional bakery product. The implication of this study is the customers have high attention on bakery product ingredient’s functions and characteristic thus these elements have high level of effect on perceptual value and utility satisfaction. From the result the selected attributed and perceptual value involve utility satisfaction (customer satisfaction, loyalty and re-visitation)and having close relationship therefore from the result of this study it requires to be concentrated on develop bakery products especially improve and find ingredient for development of functional bakery product. Namely, higher academic ability group has higher attention to product quality, perceptual value and utility satisfaction. As it shows that for managing functional bakery shop it has to be concern product’s characteristic and quality for successful business. The demographic characteristic in functional bakery the occupation has effect relationship on purchase motivation and utility satisfaction factor from analyze. So when set up the location of shop it needs to consider functional bakery product variety, quality and characteristic based on distribution of occupation.

유연화(柔軟化) 정책을 통한 호텔 주방의 생산성 향상에 관한 연구

박경곤(Park Kyoung Kon) 한국외식경영학회 1999 외식경영연구 Vol.2 No.1

This study was conducted with an aim of presenting a new alternative to improving the productivity of the kitchen department. That is, it attempted to probe the scheme to improve productivity while maintaining the existing image and quality of food and beverage goods that the food & beverage department of the hotel had. To attain this goal, this study elaborated on the need for the new manpower policy and addressed the theories on labor flexibility in conjunction with the theoretical background for presenting the alternative as to how productivity can be raised by making up the human resources of the kitchen out of new manpower in the future. And this study attempted to investigate why labor flexibility emerged and some of labor flexibility such as external numerical flexibility, work externalization, internal numerical flexibility, functional flexibility and finally wage flexibility. And it attempted to investigate skill formation practices and such elements influencing skill formation as worker attributes, mode of production, education & training, job rotation, interaction between workers, and the like. To present an alternative to improving productivity in the hotel production department(kitchen department), 5 deluxe class chain hotels located in Seoul were selected as the target hotel of this study and surveyed by paying a personal visit to their production departments(kitchen). First of all, this study attempted the present situation of human resources : how many kitchens they had; how far the main kitchen(production kitchen) performed the function of the unit entry-level kitchen; what the ratio of employed kitchen employees to total employees was; how kitchen employees were employed; through what stages and method employed kitchen employees developed their careers; and what the promotion system was. Then it attempted to inquire into the present situation of the production mode of the hotel kitchen and the management of physical resources. To put it concretely, it attempted to investigate the present situation as to the stage of production up to serving customers items on the menu, kitchen equipment and instrument required for production, and the state of food materials to be used. An attempt was made to investigate what problem the production department(kitchen) had so as to present an alternative to improving the productivity of the production kitchen. Finally, an attempt was made to present an alternative to improving the productivity of the hotel kitchen as follows : First, an alternative to improving productivity through the flexibility of human resources of the kitchen was presented, such as flexible labor and flexible working hours. Second, the scheme to increase productivity though the securing of functional flexibility of human resources at the hotel kitchen was presented. Its key point is the selection and maintenance of multi-skill cooks which is the core of functional flexibility of human resources at the hotel kitchen. Third, the strategic alternative as the external flexibility strategy of human resources was presented to minimize the human resources of the kitchen by externalizing peripheral duties and guarantee key human resources employment security. Fourth, the stage and method of career development was presented to broaden and deepen the skills of human resources at the kitchen by making them multi-skilled. Finally, integration of kitchen production activities and the simplification of the production mode were presented as an alternative to improving the productivity of the kitchen. The integration of kitchen production activity is the scheme to minimize the function of kitchen as the unit outlet through the main kitchen by reinforcing the function of the main kitchen(production kitchen). And the scheme to downsize the traditional production stage to 2-3 stages was presented as the simplification scheme of the production mode at the kitchen.

중국진출 한식당의 메뉴선택 속성에 따른 고객만족과 재방문의도에 미치는 영향 연구

박경곤(Park, Kung-Gon),안장수(An, Jang-Su),권봉헌(Kwon, Bong-Heon) 한국외식산업학회 2013 한국외식산업학회지 Vol.9 No.2

호텔주방 생산성 향상을 위한 노동유연성에 관한 연구

박경곤 ( Kyung Kon Park ) 관광경영학회 2005 관광경영연구 Vol.23 No.-