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박천우(Park, Cheon-Woo) 한국문화관광학회 2003 문화관광연구 Vol.5 No.1
In today’s business environment both the presence and quality of services are receiving management attention. Especially, service quality has been recognized as an indispensable factor for services which are to fulfill customer expectations. Therefore, understanding the role of service quality is critical for competitive advantage and success of service firms. The purpose of this study is to improve the quality of airline service in Korea, showing the important point and impacts of the airline service quality on the performance using the question about customer’s expectation and perception. The data for this empirical study was selected among 349 samples using tourism industry(domestic or foreign airline, hotel, tour company). And the valid questionnaires being selected totaled to 266. The factor, multiple regression, T-test, and frequency analysis were used for the data analysis. The findings resulted from the above analysis were as follows : It was found that the quality of airline service in korea is consisted of 3 factors. The results indicate that airline manager have to try to improve and control the decision factors of airline service quality. And it was found that the performance of airline is determined by service quality factors positively. These results indicate that the key elements play a major role in the performance of airline in Korea. Finally. Theoretical and Practical implications of these results are discussed.
물엿의 Caramel 반응 중 아미노산과 가수분해 단백질 첨가의 영향
박천우(Cheon Woo Park),강근옥(Kun Og Kang),이정근(Jung Kun Lee),김우정(Woo Jung Kim) 한국응용생명화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.2
Effects of pH, amino acids, hydrolyzed protein and potassium phosphate on caramelization were investigated for improvement of its reaction rate. The caramelization was performed with starch syrup at 110℃ and the different color functions-metric saturation(Suv), 5-hydroxymethylfurfural (HMF) contents and absorbance at 420 ㎚ were measured. As the pH was raised from 4 to 10, the reaction rate (Suv/hr) was increased by 31.9% along with significant increase in HMF content and absorbances at 420 ㎚. Among the several amino acids, arginine and glycine were very effective for improvement of caramelization, which may be due to Maillard reaction. When K₂HPO₄ were added in different ratio with arginine, glycine, HVP or HAP, the effects of arginine and HAP on the rate were markedly enhanced while the effects of glycine and HVP were rather reduced.