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변광인(Byun kwang in),한경수(Han kyong soo),양태석(Yang tae seok) 한국외식경영학회 2001 외식경영연구 Vol.4 No.2
The food service industry has grown up without an affection of economic collapse, and its kinds are being diversified and focused on many different aspects from physical taste to many other elements such as atmosphere. service quality. sanitation and etc.. The followings are the results of this analysis First, Incentive was applied and paid to managers only Second. Preference on incentive was in pattern of monthly cash rewards to employees and departments. The Incentive has not yet taken its place in Korea except a several companies, and the others are not even conceptualized to this idea. Although these necessary demand, there is not yet incentive system operation to most of business. This study should have been studied on more customers and spotted employees to be objective. It is strongly recommended to do this study without limitation and further studies is considered on this subjects.
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연구논문(硏究論文) : 건강지향적 식생활 트렌드에 관한 연구내용 동향분석
변광인 ( Kwang In Byun ),박성수 ( Sung Su Park ),김은경 ( Eun Kyung Kim ) 한국관광산업학회 2012 Tourism Research Vol.34 No.-
The purpose of this review is to analyze research trends of the new healthy dietary life on 82 articles published from 2002 through 2011. The content analysis was proceeded, in particular, on research theme, study object, main authors and research format. From the results of the analysis, the theme was not variable, focused on the customer preferences. And also the study method is needed to be more considered with the diverse aspects of views. One of the other purpose of this study is to identify the new trend, ``well-being``, ``LOHAS``, ``Organic Food``, and ``Environmental-friendly food materials certified in Korea``. Through the literature review, selected definitions of ``well-being`` and ``LOHAS`` are assembled. However, due to the frequently changes of the Environmental-friendly food material`s rule, there are so difficulties to define words. Therefore the academicians should continue to conduct research with the adequate knowledge in this academic area.
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변광인(Kwang In Byun),한경수(Kyung Soo Han),양태석(Tae Sok Yang) 한국조리학회 2002 한국조리학회지 Vol.8 No.1
The food service industry has grown up without an affection of economic collapse, and its kinds are being diversified and focused on many different aspects from physical taste to many other elements such as atmosphere, service quality, sanitation and etc.. Now it appeals to even familiarity. These Facts are well reflected to Family Restaurant which has not been very popular so far, but now it takes its space in the market, and its management system is being introduced to other countries. The purpose of this study is to see how to satisfy them to make maximum business profit, and one possibility is incentive To accomplish research, theoretical and practical studies have been done, and surveys have taken placed for substantial studies. The subjects were limited to employees in Family Restaurant in Seoul from February 20th to March 20th, 2001. Data, reliableness, and propriety were analyzed by SAS(Statistical Analyzed System). Sampling mode was randomness, and validation mode was limited to 223 papers. The followings are the results of this analysis First, Satisfaction of incentive were made by stability, impartiality and suitability regardless difference on companies, ages, departments, and authority of an employees. Second, Satisfaction on incentive for employees in Family Restaurants were not well received. Although these necessary demand, there is not yet incentive system operation to most of business. Especially, it is not even studied on Family Restaurants. This study should have been studied on more customers and spotted employees to be objective. It is strongly recommended to do this study without limitation and further studies is considered on this subjects.
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변광인(Kwang In Byun) 한국관광연구학회 2005 관광연구저널 Vol.19 No.3
This research is to examine the structural relationships between transformational/transactional leadership, relationship quality, and organizational commitment in chinese restaurant context. In order to empirically investigate the proposed model, the data were collected from 188 respondents randomly selected among the managers who work in 188 chinese restaurants in Seoul and Kyonggi-do, which registered in Korean Food Central Association, Korean Foodservice Management Association, Menupan.com. The findings are as follows: First, core transformational leadership influences directly satisfaction with manager and indirectly trust in owner. Second, supportive leader behaviors influence directly satisfaction with owner and trust in owner. Third, contingent rewards influence directly satisfaction with owner and trust in owner. Fourth, contingent punishments influence directly satisfaction with owner. Fifth, satisfaction with owner strongly influences trust in owner, which in turn increases affective commitment. Finally, trust in owner influences affective commitment. This implies that trust in owner plays a fully mediating role in the relationship between satisfaction with owner and affective commitment; that is, in order to increase managers affective commitment, owner should make his/her manager trust him.
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호텔 주방조직의 멘토 역량이 종사자의 조직적 성과에 미치는 영향
정우석(Woo Seok Jung),변광인(Kwang In Byun),김동진(Dong Jin Kim) 한국호텔외식관광경영학회 2010 호텔경영학연구 Vol.19 No.2
The aim of this study is to empirically examine influence of mentor`s capabilities in a hotel kitchen organization on job satisfaction of the kitchen employees and professional commitment. It is also to suggest improvement points for effective management and training of the kitchen organization. The results of this study are as follows. Among capabilities of a mentor, sensibility and personality had a significant influence on the professional commitment. Work skills also had a significant influence on the job satisfaction. Moreover job satisfaction led to the professional commitment. Capabilities of a mentor had influence on employees with their accommodation in organization, job descriptions, and reinforcement of individual capability. Accordingly it is recommended that mentor enhance work skills to raise job satisfaction. Personality and sensibility of a mentor affect job satisfaction of the employees, thus a desirable relation enabling professional commitment should be established through an appropriate management and training.
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체험마케팅의 체험요소가 방문객 만족, 브랜드태도,재방문 의사의 미치는 영향에 관한 연구 -문경 오미자축제를 중심으로-
문설아 ( Sul Ah Moon ),변광인 ( Kwang In Byun ),박성수 ( Sung Su Park ) 한국관광산업학회 2015 Tourism Research Vol.40 No.2
최근 체험마케팅이 21세기 새로운 마케팅의 대안으로 주목 받으면서 전자, 패션, 건축, 관광 호텔 외식 등 다양한 분야에서의 시도가 이루어지고 있다. 이에 본 연구는 지역축제에서의 체험마케팅의 체험요소가 방문객 만족, 브랜드, 태도, 재방문 의사에 미치는 영종을 검증하고자 하였다. 본 연구의 목적을 달성하기 위해 문경 오미자축제에 참여한 방문객들을 대상으로 총 218부의 유효설문지가 수집에 되었으며, 자료는 SPSS 18.0을 사용하여 분석하였다. 본 연구의 결과는 첫째 체험요소가 방문객 만족에 미치는 영향에 있어 감각, 행동, 관계요소는 긍정적인 영향을 미치는 것으로 냐타 났으며 감성 인지요소는 긍정적인 영향을 미치지 않는 것으로 나타났다. 특히 관계요소는 방문객 만족에 가장 영향력이 있는 중요변수로 나타났다. 둘째 체험요소가 브랜드 태도에 미치는 영향에 있어 감각, 행동, 관계요소가 긍정적인 영향을 미치는 것으로 나타났으며, 감성, 인지요소는 긍정적인 영향을 미치지 않는 것으로 나타났다. 관계요소가 브랜드 태도에서도 가장 영향력 있는 중요변수로 나타났다. 셋째 방문객 만족이 브랜드 태도에 미치는 영향에 있어 감각, 감상 인지, 행동, 관계요소 모두 긍정적인 영향을 미치는 것으로 나타났다. 마지막으로, 방문객 만족과 브랜드 태도가 재방문 의사에 미치는 영향에 있어서도 긍정적인 영향을 미치는 것으로 나타났다. 이제 지역축제는 그 지역을 대표하는 브랜드 가치를 지닌 상품이 되었다 그 축제만의 브랜드 가치를 높이기 위해서는 방문객들에게 차별화된 체험요소를 제공하여 만족도를 높이고, 긍정적인 브랜드 태도를 형성하여 지속해서 찾게 하는 축제를 만들어야 한다 이는 축제 만족이 높을수록 재방문 의사가 높은 만큼 축제의 지속적인 활성화를 위해서는 축제 만족을 높일 수 있는 체험마케팅을 준비해야 한다는 것을 시사한다. 특히 관계요소가 방문객 만족과 브랜드 태도에 가장 큰 영향을 미치는 요소이므로 지역축제 실무자들은 방문객들이 축제참여를 통해 서로 관계를 맺고 동질감을 느끼며 상호작용 할 수 있는 체험을 제공하는 데 힘써야 한다. As a new from of marketing strategy for 21st century, Experiential Marketing (EM) has recently been attempted in diverse areas such as electronics, fashion, architecture, tourism, hotel, and food service industries. The purpose of this study is to demonstrate the effects of experiential attributes on visitors`` satisfaction, brand attitude, and revisit intention at a local festival. For this study, the questionnaire was developed and provided to the visitors who participated in the Mungyeong Omija festival. A total of 218 questionnaires were collected and the data were analyzed using SPSS 18.0. The results of this study provided four findings. First, sensual, behavioral, and relational elements showed positive effect on visitors`` satisfaction, while emotional and cognitive elements did not. In particular, relational elements appeared the most powerful variable in the relationship. Second, sensual, behavioral, and relational elements positively influenced brand attitude, while emotional and cognitive elements did not. In particular, relational elements appeared the most powerful variable in the relationship. Third, visitors`` satisfaction positively influenced brand attitude. Finally, visitors`` satisfaction and brand attitude positively influenced revisit intention. A local festival has become valuable products representing the local area. To improve the brand value of local festivals, it is important to provide visitors with differentiated experiences, which positively affects their satisfaction and brand attitude and revision intention. In particular, the findings of this study indicate that relational elements were the most influential in visitor satisfaction and brand attitude. Thus, local festivals should make efforts to provide the environment where visitors can actively interact with others and build togetherness through the festival.
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