사회적 환경을 포함한 서비스스케이프가 고객의 감정반응과 행동의도에 미치는 영향

변광인(Gwang In Byun),이정은(Jung Eun Lee),김기진(Gi Jin Kim) 한국호텔외식관광경영학회 2014 호텔경영학연구 Vol.23 No.1

The purpose of this study is finding out the impact of servicescape including social environment such as coffee shop employees and other customers, which is differentiated from other studies, on emotional responses and behavioral intention of customers in coffee shop environment. The revenues of brand coffee shops were compared and top four revenue brands(Starbucks, Caffebene, Coffee Bean and Angel-in-us) were selected. Questionnaire survey on customers who visited Starbucks, Caffebene, Coffee Bean and Angel-in-us located in Daegu city-center from June 24th to 29th 2013 were conducted. The survey consists of 100 questionnaire sheets per each brand. 384 questionnaire answer sheets were used for final analysis after excluding insincere answer sheets. According to the result of final analysis, esthetic aspect, comfort aspect, visible aspect of other customers and image of employees have significant positive impacts on pleasure while convenience and visible aspect of other customers have significant positive impacts on arousal. In addition, comfort aspect and image of employees have significant impacts on behavioral intention while pleasure and arousal both have significant impacts on behavioral intention.

브랜드 커피전문점의 가격할인정책 만족이 지각된 가치, 브랜드 태도 및 재 구매의도에 미치는 영향

변광인(Gwang In Byun),김정애(Jung Ae Kim),김기진(Gi Jin Kim) 한국조리학회 2013 한국조리학회지 Vol.19 No.3

The purpose of this research was to conduct an empirical research on the relations between perceived satisfaction level and value, brand attitude and repurchase intention after receiving price discount in such brand coffee shops as Starbucks, Coffee Bean, Angel-In-Us, and Caffebene. To do this, surveys were conducted in those 4 brands of coffee shops, distributing 100 copies of questionnaire each, from December 1st to December 31st, 2012. A total of 400 copies were collected for the final analysis, and the results are as follows. The level of satisfaction with price discount policy was displayed as causing a significant positive influence on hedonic and utilitarian values, and the hedonic and utilitarian values were identified as causing a significant positive influence on brand attitude and repurchase intention. Additionally, it was shown that brand attitude caused a significant positive influence on repurchase intention. A further analysis revealed that the number of customers who do not utilize the discount policy was highest in Starbucks, while the number of customers who utilize stamp coupons was displayed as the highest in Coffee Bean. In case of Angel-In-Us, the number of customers who use other price discount policies instead of stamp coupons was displayed as the highest, while the number of customers who utilize other price discount policies along with stamp coupons was displayed as the highest in Caffebene. Moreover, the level of satisfaction with price discount policies was higher for customers who use discount policies compared to those who do not.

붉은 대게 껍질을 이용한 소스 제조에 관한 연구

성태종 ( Tae Jong Seoung ),최수근 ( Soo Keun Choi ),변광인 ( Gwang In Byun ) 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.6

The moisture contained in conventionally extracted red crab shell samples was lower than than in samples extracted using high pressure. In contrast, ash content increased as the extraction time increased and displayed no significant variation in high pressure extraction. Extraction time was influential, with lower lightness (L-value) being obtained in samples extracted at high pressure as compared to traditional extraction. However, large variation in a-and b-values resulted from traditional extraction. For both traditional and high pressure extraction increases in pH, salinity and saocharide content were noted with increasing extraction time, but these parameters did not vary substantially in red crab shell extracted at high pressure. The mineral content in samples extracted by high pressure was higher than in traditionally extracted samples. The mineral content increased with time, with marginally higher contents of essential amino acids and flavor enhancing amino acids noted following high pressure extraction. The contents of the flavor enhancing amino acids increased from 30?60 min, thereafter decreasing. Assessment of consumer acceptance revealed that, while traditionally manufactured red crab sauce was popular, sauce manufactured using a 60 min high pressure extraction was preferred. Extending the high pressure extraction time to 75 min produced a less sensory acceptable product, due to higher mineral and protein levels.

특급호텔의 외식브랜드 확장에 있어 지배적 외식브랜드가 확장상품평가 및 고객 선택에 미치는 영향

박성수(Park, Sung-Su),변광인(Byun, Gwang-In) 대한경영학회 2009 大韓經營學會誌 Vol.22 No.3

곡물을 달리하여 제조한 머루(Vitis coignetiae) 약주의 품질특성에 관한 연구

서정순(Jung Soon Seo),이재성(Jae Sung Lee),변광인(Gwang In Byun),곽은정(Eun Jung Kwak) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.11

머루를 멥쌀, 찹쌀, 보리, 조와 함께 약주를 제조하고 이의 품질을 평가하였다. 환원당, 총당 및 α-, β-amylase의 활성도는 담금일에서 2일째까지 감소하다가 3일째 증가하였으나, 5일 이후 점차적으로 감소하였다. 환원당은 찹쌀, 보리, 멥쌀, 조첨가구의 순으로 높았는데 이는 β-amylase의 활성도의 결과와 일치하였고, 총당은 찹쌀, 멥쌀, 보리, 조첨가구의 순으로 높았는데 이는 4종 곡물의 전분함량과 일치하였다. 알코올 함량은 담금 2일째까지 증가하였다가 감소하였으나, 찹쌀첨가구는 20일째까지 점차적으로 증가하였고, 다른 첨가구들은 멥쌀, 보리, 조첨가구의 순으로 증가하여 5일째부터 큰 변화를 나타내지 않았다. pH는 담금일에서 2일째까지 감소하였으나 3일째 다소 증가하다가, 5일째 감소하여 20일째까지 큰 변화를 나타내지 않았다. 총산량은 pH와 반대로 2일째 증가하다가 3일째 감소한 후, 이후 점차적으로 증가하여 20일째에는 보리, 조, 멥쌀과 찹쌀첨가구의 순으로 나타났다. L값(lightness)은 담금일에 가장 높았고 발효기간이 증가함에 따라 점차 감소하였다. a값(redness)도 담금일에 가장 높아 머루약주는 진한 분홍색~보라색을 띄었다. 그러나 a값(redness)은 점차 감소하였고 3일째에 다소 증가하였으나, 이후 20일째까지 완만히 감소하는 경향이었다. b값(yellowness)은 담금일에 가장 낮았으나, 이후 증가하여 3일째에 가장 높은 값을 나타내었고 5일째 감소하다가 20일째까지 점차적으로 증가하였다. 이는 머루의 polyphenol 화합물이 발효기간 중 갈변되어 황색도가 증가하였기 때문으로 사료되었다. 20일째 멥쌀과 찹쌀첨가구의 색상은 보리와 조첨가구보다 황색도가 높았다. 4종 머루약주의 색, 향, 맛, 종합적 기호도에 대한 관능검사 결과, 멥쌀을 첨가한 머루약주가 단맛과 신맛은 강하지 않고 알코올 함량도 높지 않아 가장 선호되었다. Four kinds of wild grape Yakju were fermented with wild grape and cereal such as rice, glutinous rice, barley or millet, and their quality characteristics were investigated. Reducing sugar, total sugar, and activities of α- and β-amylase decreased until 2nd day, increased on 3rd day, and gradually decreased after 5 days of fermentation. Reducing sugar content was in the order of glutinous rice> barley> rice> millet group, and this was consistent with the result of β-amylase activity. Total sugar content was in the order of glutinous rice> rice> barley> millet group, and it was consistent with starch content of each cereal. Alcohol content decreased after 2 days, then glutinous rice group gradually increased from 3 days whereas other groups showed no difference from 5 days of fermentation. pH decreased until 2 days of fermentation, slightly increased and then showed almost no change after 5 days of fermentation. Total acid increased until 2 days, then decreased on 3rd day of fermentation, and gradually increased in the order of barley> millet> rice> glutinous rice group. L value was the highest in the initial day of fermentation, however it decreased with fermentation time. While a value was also the highest in the initial day of fermentation, it gradually decreased after slightly increasing in 3 days of fermentation. In contrast, b value was the lowest in the initial day of fermentation. It greatly increased until 3 days, then decreased on 5th day of fermentation and gradually increased again. Groups of rice and glutinous rice had more brown color than those of barley and millet. In the sensory evaluation, wild grape Yakju using rice was the most preferred in taste, flavor, and overall preference.

서비스 품질 평가에 따른 고객 만족도에 관한 연구

변광인(Byun, Gwang-In) 대한경영학회 2006 大韓經營學會誌 Vol.19 No.1

패밀리 레스토랑 브랜드에 대한 긍정적,부정적 정보와 소비자태도

변광인( Gwang In Byun ),김동진( Dong Jin Kim ),이슬기 ( Seul Gi Lee ) 한국외식경영학회 2013 외식경영연구 Vol.16 No.5

본 연구는 소비자가 한식 기반 브랜드에 대한 긍정적?부정적 정보를 접했을 때 소비자 태도에 미치는 긍정적?부정적 영향을 조사한 연구의 후속연구로 한식 기반 브랜드에만 국한된 연구의 제한점을 보완하기 위해 외식업종을 달리하는 패밀리레스토랑 브랜드를 대상으로 연구가 진행되었다. 실증분석을 위해 패밀리 레스토랑 브랜드인 빕스(VIPS)를 선정하였으며, 선행연구와 마찬가지로 브랜드 친숙도를 통제하여 공분산분석을 실시하였으며, 불비례 할당표본추출법을 사용하여 서울, 부산, 대구 지역에 거주하는 20세 이상 외식소비자를 대상으로 총 420부를 배포하였고, 총 389부를 분석에 사용하였다. 한식 기반 브랜드에 대한 결과와 마찬가지로 패밀리 레스토랑 브랜드의 긍정적?부정적 정보가 소비자 태도 즉 브랜드 이미지, 브랜드 태도, 구매의도에 각각 영향을 미치는 것으로 나타났다. 또한 브랜드 친숙도를 공변량으로 통제한 결과 브랜드 이미지, 브랜드 태도, 구매의도에 각각의 영향을 미치는 것으로 나타났으며, 부정적 정보의 영향력이 보다 큰 것으로 나타났다. Inspired by a study by Lee & Kim(2013), this study aims to investigate the effects of positive and negative information about a family restaurant brand on consumer attitudes (i.e., brand image, brand attitude, and purchase intention) from a comprehensive point of view. In addition, brand familiarity is controlled as a covariate, as was in the previous study. In consistent with the findings of study by Lee & Kim(2013), it is found that negative information about a restaurant brand has a stronger impact on the consumer attitude than positive information does. Likewise, the impact of negative information is more distinguished when the brand familiarity is considered as a covariate. The study to which this paper refers emphasises the impact of negative information to family restaurants.

패밀리레스토랑 가격할인이 브랜드 태도 및 구매의도에 미치는 영향

변광인(Byun Gwang-in),강석우(Kang Seok-woo),김정애(Kim Jung-ae) 한국호텔관광학회 2016 호텔관광연구 Vol.18 No.2

The aim of this research is to find out the influence of using value as moderating variable, as to how brand price discount of a family restaurant affects brand attitude as well as willingness to re-purchase. For the analysis the following mechanisms have been used: frequency analysis, principal component analysis, two way ANOVA, correlation analysis, and regression analysis. The empirical analysis has been proved with the significance level of P<.05, and statistical analysis has been done with SPSSWIN 22.0 program. As a result, primarily to determine whether price discount would affect the brand attitude, one can see that at the time of price discount if the customer holds high satisfaction the brand attitude rises accordingly. Secondly, to see the effect brand price discount has on willingness to repurchase, one can see the brand attitude rising. Third, two way ANOVA has been implemented to analyze whether hedonic value would be able to control the influence price discount has on brand attitude. As such no significant change has been noticed. Fourth, two way ANOVA has been done to see whether practical value would be able to control the influence price discount has on brand attitude. On that implementation, noticeable difference has been discovered. Fifth, The brand attitude of the family restaurants had positive influence on the repurchase intentions.

송이버섯에 대한 인식 조사 및 송이버섯의 첨가 형태에 따른 송이양갱의 선호도 비교 연구

변광인(Byun Gwang-In),최수근(Choi Soo-Keun),박미란(Park Mi-Lan),이욱(Lee Uk),박미애(Park Mi-Ae) 한국외식산업학회 2006 한국외식산업학회지 Vol.- No.S

대구지역 커피전문점(유럽형 커피 메뉴)에 관한 메뉴 비교 분석

변광인(Byun Gwang-In),이소영(Lee So-Young) 한국외식산업학회 2007 한국외식산업학회지 Vol.3 No.1