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송두석,손의영(Son, Ui-Yeong),김영찬 대한교통학회 2004 대한교통학회 학술대회지 Vol.46 No.-
교통기술자가 양성되고 각종 건설공사에 교통기법의 적용과 분석이 중요한 과제로 자리매김을 하고 있고 설계과정에서도 교통분야가 도입되고 있으나 시공과정에는 교통전문가의 참여가 다소 미흡하여 설계내용대로 반영여부와 시공과정에서 나타나는 문제점의 해결이나 준공과정에서 교통전문가가 별도로 투입되는 등 문제점이 내포되고 있다. 이것은 교통분야 감리제도가 없어 건설공사 전과정에 교통기술자의 참여가 안되고 있기 때문이기도 하다.
상업지역 보행가로 내 조명이 야간경관 인식에 미치는 영향
송두석,한갑수,Song, Doo-Suk,Han, Gab-Soo 한국조경학회 2014 韓國造景學會誌 Vol.42 No.5
The purpose of this study is to understand the relationship between physical characteristics and general people's perception. In this study, the physical quantities of artificial lighting were measured from the visual point of the pedestrian and general public perception including preference and satisfaction was examined. As a result of this study, the total luminance and mean luminance had different value in each site. However, there were no significant differences in area and number of light source between sites. The effects of these factors are affected by indoor lighting. In the group of respondents, 10s people, male, students, meeting, 1~2 times a month and 18:00~20:00 had higher satisfaction compared to other groups respectively. A total luminance and mean luminance gave effect on the satisfaction of physical quantities of artificial lighting and the satisfaction on night landscape. With increase in total luminance and mean luminance, the satisfaction was lowered. It is necessary to reflect these factors on the future policies of nightscape. 본 연구의 목적은 보행가로 내의 야간조명의 물리적 특성과 일반인 인식간의 관계를 파악하는 것이었다. 이를 위해 보행가로 내의 야간조명의 물리량을 측정하였으며, 이용자의 이용행태, 야간조명의 만족도 및 야간경관 이미지 평가를 실시하였다. 분석결과, 광원의 면적과 광원 갯수는 구간별로 차이가 크게 나타나지 않았으나, 총량휘도, 평균휘도는 구간별 차이를 보였고, 실내등이 광원의 많은 부분을 차지하였다. 이용자 중 남성, 10대, 학생이, 이용행태별로는 월 1~2회, 18~20시, 모임 목적의 이용자가 타 그룹에 비해 야간조명에 대한 만족도가 높게 나타났다. 야간조명의 물리적 요소 중 광원개수, 광원면적, 최대휘도는 야간조명의 만족도와 야간 경관이미지에 큰 영향을 미치지 않는 것으로 나타났으나, 총량휘도 및 평균휘도는 높은 상관관계를 나타내었다. 즉, 총량휘도 및 평균휘도가 감소할수록 야간조명의 만족도와 함께 경관이미지의 긍정적 평가도 증가하는 것으로 나타나, 향후 야간경관의 정책 수립 시 이를 반영할 필요가 있을 것이다.
특급호텔과 케주얼레스토랑의 자매구매시 공급업자선택속성에 관한 연구(서울소재)
송두석,김정욱 경민대학 산학기술연구소 2001 경민대학연구논총 Vol.2 No.1
The purpose this dissertation is to provide the dining & hotel industry suppliers, a understanding of the industrial buying behavior and the effective marketing strategies of their industry. The following is the major finding ; The study showed that consistent product price, quality level, maintenance and repair service were important supplier selection criteria affecting buyer's decision. Therefore, findings suggest that the suppliers who are planning to sell their products to the dining industry, should establish a marketing strategy in order to improve the quality level of their products. provide at a reasonable price and emphasize consistent after service.
우리나라 호텔의 펙키지 상품의 문제점 및 개발방안에 관한 연구
송두석 김천대학교 1993 김천대학교 논문집 Vol.14 No.-
To increase marketshare and to maximize profits through successful package products, The hotels management should analyze their current package products and find out its problems. They should try to get solutions after they found out problems and they also develop new package products not only to meet customer's needs but also to increase their profits..
송두석 김천대학교 1992 김천대학교 논문집 Vol.13 No.-
Advetising is one of the most powerful promotional mix element in the hospitality industry. It can be very useful in it in well reserached, carefully planned and creatively implemented. Effective advertising is baned on the Research, analysis, and decisions from the situation analysis, marketing results, Marketing strategy, positioning approach, and marketing objectives. As we know, the importance of advertising for the Hotel is getting increased therefore I try to find out problem and solution from the analysis of current situation which is concerned hotel's adverting policy. As the sesult of study, I can Suggest following things : 1. Set proper marketing objective 2. Consider Cooperative advertising 3. Select right advertising media 4. Reinforce the function of adevertising department 5. Invest more budget for the advertising 6. Analysis an exact effectiveness of advertising
연구논문 : 호텔 구매자유형, 구매상황, 등급에 따른 공급업자 선택속성의 차이
송두석,이애주 대한관광경영학회 1996 觀光硏究 Vol.7 No.-
The demand for the quality of service has been increasing with the improving life standard every year. It is, especially, true for the quality of hotel service. The hotel management has not given attention to the quality of hotel service, but only to the economy of scale and the immediate profitability. So an objective and empirical study related to the subject is required to develope an appropriate framework to measure the quality of hotel service. The purpose of this study is to analyze the quests' expectation and perception about hotel service The instrument was developed following an extensive review of literature and the field experience to find out attributes of hotel service. Seven major hotels in Taegu area was selected to conducted this empirical study. Findings are as follows. First, major factors for the overall sectors are determined, including the attribute of hotel employees, convenience and reliability, internal environment, and the managemant of guests. Second, the expection and perception in service attributes show a significant difference for 25 variables of the overall sectors, 10 variables of the room sector, 10 variables of the F & B sector, and 5 variables of the parking sector (significance level p$lt;0.01). Third, a significant difference among service factors is shown for the pattern of accompany, purpose of visiting in the parking sector. The analysis of the major attributes of hotel service is useful to improve hotel service and establish marketing strategies.
호텔企業의 食飮料 事前原價시스템에 관한 연구 : 直接材料費를 中心으로
송두석 ; 문주현 김천대학교 1994 김천대학교 논문집 Vol.15 No.-
This study is to help the cost control in F&B department cffectively as well as to make the top management to make the right decision-making. For this purpose actual cost factors and procedures are explained, and actual cost is com pared to standard cost calculated by five tools which is standard Recipe Cost, Standard Purchase Specification, Standard Yield, Standard Portion Size and Standard Portion Cost. The determination of potential costs before the actual production and service of a meal is called precosting. A precost system's capacity to produce valuable prccost information is predicated on four types of data : Ingredient file, Standard Recipc file Menu Item file, and Precost document. Finally in this article Food and Beverage Cost Controller will not only achieve the manag-enent goal for the hotel but also satisfy customer's needs and want.11