근로기준법을 통한 외식업체 고용환경 개선에 관한 연구

손무호 한국외식경영학회 2003 외식경영연구 Vol.6 No.1

This study is to examine the workers` employment realities of hospitality industry. Focusing on the Labor related Acts, thereby to find its problem and improvement. To accomplish the purpose of the study, literature studies keep pace with demonstrative studies. which is used a questionnaire survey. The main reason of the problem is identified that most workers of hospitality industry have poor scholarly competence and most workers are women. So, the researcher finds that it need to examine with more concrete food services industry, to look at workers` employment condition and their job satisfaction in relation to the labor related laws, and to analyze workers` realities more systematically from now on.

코로나19 종식과 그린정책, 외식업 진흥으로 앞당겨야

손무호 한국서비스경영학회 2021 한국서비스경영학회 학술대회 Vol.2021 No.5

포스트 코로나 시대, 자영업 대표단체와 거버넌스 강화 필요

손무호 한국서비스경영학회 2020 한국서비스경영학회 학술대회 Vol.2020 No.6

성공적인 외식사업을 위한 창업 시스템에 대한 연구

손무호(Son, Mu-Ho),이주연(Lee, Ju-Youn) 한국외식산업경영학회 2007 외식산업경영연구 Vol.3 No.3

겨자 분말과 겨자유의 품질 향상을 위한 가공조건의 표준화

손무호(Moo Ho Son),이주연(Ju Youn Lee) 한국조리학회 2006 한국조리학회지 Vol.12 No.4

솔잎향미유 처리에 의한 건면의 품질개선 효과

손무호(Moo Ho Son) 한국조리학회 2001 한국조리학회지 Vol.7 No.2

Dried noodles was manufactured by wheat flour and saline solution mixture. At this time, saline solution mixture was used for simple saline solution and mixture(blending ratio of PNSO and emulsifier=2:1. W/W) of both pine needle seasoning oil(PNSO) manufactured by autoclaving method and food emulsifier. Water absorption ratio, volume expansion ratio and water soluble solid matters content were decreased, but cooking time was prolonged, respectively. According to that suitable treating of PNSO was 2-3%(W/W) level. on organoleptic test, the peculiar green color was appeared in cooked noodles of PNSO treating groups. The surface was maintained the treating groups more than PNSO 2%(W/W). As the result, this PNSO treating dried noodle samples were suitable at the institutional food service as well as dining hall for the case of large scale`s kitchen work.

외식창업자특성이 창업성과에 미치는 영향

손무호(Son Mou Ho),한만용(Han Man Yong) 글로벌경영학회 2010 글로벌경영학회지 Vol.7 No.3

The preliminary founders often start business from the condition that the experience or knowhow is insufficient and this is a tendency that the business ends in failure. This research put in operation 1 interview question investigation individually to preliminary founder of the food service business from 2007 July until August 14th for 44th in order to analyze the relationship of the variables which will be able to occur from establishment process letting with the preliminary founders. In question 644 it becomes frequency insincerely, it excepted 42 issues answer back and it secured effective question of 602 issues. And each setting analysis construction may be summarized as follows. In the Result, characteristics of the founder can be represented by the major factor of organization performance, customer performance & financial performance in the food service industry. And the financial performance can be represented by the factors which directly reflect the financial profit and growth as the direct and objective performance indicators, different from other performance indicators. The result of the study shows that the characteristics of founder, the initial investment, the facilities and the provided products. The initial investment and products have been verified as the major factors in the financial performance as they are in the non-financial performance. 본 연구는 성공적인 외식사업에 필요한 조건들을 찾아내고, 이를 바탕으로 성공적인 창업을 위한 시스템 모델을 제시하여 외식 창업자들이 경영에 필요한 핵심역량을 지각할 수 있는 지침을 개발하는 데 목적이 있다. 이러한 목적을 토대로 외식사업의 창업자특성이 창업성과에 미치는 영향을 분석하였다. 가설검증을 위하여 서울과 경기지역에 위치한 창업자들로 하여금 2007년 7월부터 8월14일까지 44일간 걸쳐개별적으로 1대 1면접 설문조사를 실시하였다. 회수된 설문지 644부 중 불성실하게 응답한 42부를 제외하고 602부의 유효 설문지를 확보하였다. 분석결과는 다음과 같다. 첫째, 조직성과에 창업을 실행하는 창업자의 역량이나 특성, 창업 시 투입된 창업자금의 규모, 외식사업체의 시설과 메뉴로 제공되는 상품 등이 종합적인 영향을 미치고 있으며, 특히 시설은 조직구성원의 만족수준을 향상시켜 줄 수 있는 영향요인으로 확인 되었다. 둘째, 고객성과에 영향을 미치는 창업요인으로는 창업자의 역량이나 창업자의 특성과 외식사업체의 시설, 제공되는 상품이 주요한 영향을 미치는 것으로 분석되었다. 재무성과에 영향을 미치는 창업요인으로 창업자의 특성과 창업 시 투입된 자금, 구비된 시설, 제공된 상품 등이 유의한 영향을 미치는 것으로 나타났으며, 창업자금과 상품이 주요한 영향요인으로 검증되었다.

기능성 고추드레싱의 개발 및 품질 안전성에 관한 연구

손무호(Moo Ho Son) 한국조리학회 2004 한국조리학회지 Vol.10 No.2

In recently, foods must to be contained a health point and fashionable feeling, mayonnaise was called pronoun of dressing must be changes to new products. At this point, new type`s dressing oil was research and developing used for raw- materials of 13 kinds. Red pepper seasoning oil, seasoning soy sauce, seasoning solution and seasoning oil were manufactured from soy sauce, vinegar, garlic etc. Manufacturing of new type`s dressing oil(DO) could from only blending of these seasoning raw-materials. The result of organoleptic test about vegetables, pizzas and meats was esquired a distinction. According to, it was treated to addition of a functional raw-materials. In this study, it was investigated red pepper DO and DO for diabetic, adult disease patient as well as DO for children, Japanese dining room, general man etc. But these DO products had trouble to layer separation of upper layer and bottom layer, this problem was happened to shaking. This troubles were able to treat gums and emulsifiers.

맛집 블로그 정보의 특성이 온라인구전에 미치는 영향: 소비자만족의 매개역할을 중심으로

송흥규,손무호 한국외식경영학회 2015 외식경영연구 Vol.18 No.4

The purpose of this study was to study the influence online Word-Of-Mouth(WOM) in the acceptance process of customers satisfaction by information characteristics(reliability, beneficialness, vividness, amusement) of individual gourmet blog. A total of 300 samples were selected from people who visited gourmet restaurants in kyeonggi province through the gourmet blog. Credibility analysis through Cronbach a and Structural Equation Model(SEM) analysis using AMOS 18.0 were performed. The analysis results are as follows; First, information characteristics of gourmet blog(reliability, beneficialness, vividness etc) except amusement had a positive influence on the customer satisfaction. Second, customer satisfaction had a positive on the online WOM. 본 연구는 맛집 블로그 정보의 특성요인이 소비자만족과 온라인구전에 미치는 영향관계를 실증적 모델로 검증하기 위해 시도하였다. 이에 선행연구에서 다루어온 각 변수에 대한 개념과 이론적 배경을 중심으로 각각의 구성개념에 대한 요인을 도출하여 분석하였다. 연구결과를 요약해 보면, 첫째, 블로그 정보가 소비자만족에 미치는 특성요인은 신뢰성, 혜택성, 생생함, 오락성 등 네 가지 요인으로 분류되었고, 이들 요인 중 오락성을 제외한 신뢰성, 혜택성, 생생함 등은 소비자만족에 유의한 관계로 미치는 것으로 나타났다. 둘째, 온라인구전에 미치는 외식소비자의 소비자만족도 유의한 영향관계로 나타나 소비자만족이 높으면 당연히 온라인구전이 높게 작용한다고 볼 수 있다. 이러한 소비자행동이 블로그 정보의 특성이 처리되는 과정이 자극에 노출되어 주의를 끌게 되는데, 블로그가 전달하는 정보의 신뢰성과 혜택성, 생생함이 소비자만족이라는 행태로 저장되는 과정이 온라인구전으로 이어지는 인출과정이 유효하게 인식되는 것을 확인할 수 있었다.

Cyclosporin A 반복투여에 의한 랫드 간장의 조직학적 변화

윤화중,손무호,장병준,권구범 건국대학교 동물자원연구센터 1998 動物資源硏究誌 Vol.19 No.-

This study was carried out to investigate the histological changes of rat liver by repeated treatment of cyclosporin A that has been widely used for treating some autoimmune diseases and immunosuppressive drug in organ transplantation. 70 Sprague-Dawley rats were kept in experimental circumstances for 2 weeks and 50mg/kg B.W of cyclosporin A was injected once a day subcutaneously for 7 days and sacrificed at 1 hour, 1 day, 3 days, 7 days, 14 days, 28 days after the last injection. Histological changes were observed by H & E, Oil red O, and Masson trichrome stains and the results obtained were as follows. 1. 26 percent of animals has died during the treatment of cyclosporin A, and the animals survived were observed to be dull and inactivated. 2. The mild cytoplasmic changes of hepatocytes in portal area were observed by H & E stain in 1 hour lapse group and this finding was recovered with time lapse. 3. The lipid accumulation in periportal areas was observed in 1 hour and 1 day lapse groups and this finding was recovered with time lapse. 4. Although the cytoplasmic changes and lipid accumulation were started in the portal area and moved to intermediated and central areas, the changes in the intermediate and central areas were not as severe as that of portal area. 5. No specific increase of connective tissue was observed in all groups. 6. Histological changes of rat liver induced by cyclosporin A were recovered with time lapse, and the entire recovery was observed in 28 days lapse group after the last injection.