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      • KCI등재후보

        음식문화거리 조성사업 평가에 대한 인식 차이 연구 :경기도를 중심으로

        신봉규,권용주 한국호텔관광학회 2009 호텔관광연구 Vol.11 No.1

        The purpose of this study was to evaluate ‘Food Culture Street Making Projects’ to be carried out by Gyeonggi-do which can do a real help to this projects. We operated a survey to businessmen and public servants who were related to the projects at 11 basic self-governing body in Gyeonggi-do in order to achieve such a purpose. The results of the survey show, (1) This project satisfied the connected people on the whole. (2) This project gave a good help in revitalizing the regional economy. But public servants rated more positively than businessmen in the answers. This result could be interpreted as a meaning that the software factors functioned more effectively than the hardware factors to achieve the project purpose.

      • KCI등재

        우리 나라 외식산업 인터넷 현황과 홈페이지 운영방안에 관한 연구

        신봉규 한국외식경영학회 2000 외식경영연구 Vol.3 No.1

        '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 9시까지 원문보기가 가능합니다.

        The objectives of the paper study are to present the effective hamepage development and management methods by analyzing the status of hamepage management on internets Internets have become a tool for innovating politics, society, and culture in the 21st It seems impossible to survive without knowing Internet. Internet has used a new marketing tool in leading business environment, therefore industnes encounter the need for coping with this new trend with apcialized strategies to succeed. This is an inevitable social demand to do research with Internet. This thesis has lack of precedent cases in research resulting in limited analysis due to the first research in foodservice business. However, I selected points to analyze with consideration in food industry and existing research in Korean companies. The main focus in research analysis is checking up websites in foodservice business analysis in homepages with 6 well-know companies through questionaries. The homepages are operated a total of 192 nation-wide in foodservice business. The company homepages such as pizza and group dininghall are relatively more developing than the homepages of Korean traditional food. Korean traditional food company N, B chicken V family restaurant, M hamburger, B family restaurant, and K chicken were analyzed with their early menus and also put analysis methods from experts evaluation. The company introduction foodservice business information events/e-mail, and menu introduction are the main four items in the early menus among companies In general the owners and company introduction appeared frequently on the sites for local brands. On the other hand international brands put more emphasis on marketing brands and menus. The local brands are rather wear at differentiating strategies in marketing associated with sales. However, international brands are more successful in presenting actual products and some other marketing related information. his leads in optimizing awareness rate for general public. The main direction of the research is how to utilize internet in the foodservice business as a loading role in 21st. To use internet as a marketing tool, the sites need to be named as rememberable as possible for people and encouraged Internet users to participate as well. It is also crucial to update information constantly and allow users to exchange their opinions on the net freely. In addition to that, the real time system on the webs needs to be provided to communicate among users based on the individual needs and preference.

      • KCI등재

        한식에 대한 인식, 이미지, 태도, 세계화에 대한 차이분석: 일본인, 중국인, 미국인을 중심으로

        신봉규(Bong Gyu Shin),권용주(Yong Ju Kwon) 한국외식경영학회 2010 외식경영연구 Vol.13 No.3

        '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 9시까지 원문보기가 가능합니다.

        In this study, a difference analysis on the cognition, image, attitude, and globalization of Korean foods among american, chinese, and japanese groups and also, an one way analysis of variance on the food tasting types, another kind of difference analysis between the groups, were carried out. According to the preceding research on those subjects, a questionnaire was prepared and from the results on the basis of a survey using it, the differences among the groups were analyzed by nations in the aforementioned factors and by the food tasting types. The results of this study can be summarized as follows: First, there are meaningful differences among american, chinese, and japanese people in the cognition, image, attitude, and globalization factors of Korean foods. Second, such factors are also appeared to be affected by food tasting variables like taste, price, hygiene, trophicity, quality, healthfulness, and others, leading to meaningful differences.

      • KCI등재

        연구논문 : 한류 문화콘텐츠가 한식 및 한국 제품 구매에 미치는 영향 -아시아(중국,일본),미주,유럽지역을 중심으로-

        신봉규 ( Bong Kyu Shin ),오미현 ( Mi Hyun Oh ),신택수 ( Tack Su Shin ),김윤선 ( Yoon Sun Kim ),유상미 ( Sang Mi You ),노기엽 ( Gi Youp Roh ),정경원 ( Kyoung Wan Jung ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

        This research investigated the relationship among Korean Wave Cultural Contents consumption of Korean food, Korean products, and Learning of the Korean language. The survey targeted non-Koreans who were either interested in or experienced Korean Wave Cultural Contents. Exactly 61.3% of subjects had traveled to Korea. The most common method of experiencing the Korean Wave was via the Internet (57.7%), followed by TV (21.1%) and Mobile (7.7%). The most popular Korean Wave Contents were K-pop (35.2%) and TV Dramas (31.0%). Movies were preferred in the Americas (3.63±0.83) and Asia (3.63±1.09), whereas K-pop was preferred in Asia (3.68±1.12) and games preferred in Europe (2.50±1.56). Regarding Korean food, most participants had tasted Kimchi (81.7%), followed by Bulgogi (74.6%), Bibimbap (66.9%), and Galbi (66.2%). According to the country-by-country survey, in the case of Galbi (p<0.05), Bibimbap (p<0.05), and Bulgogi (p<0.05), Asians had more experiences with Korean food compared to those from other regions. Meanwhile, in the case of satisfaction of Korean food, Bulgogi (4.22±1.05) was ranked highest, whereas Kimchi (3.85±1.15) was ranked lowest. According to the region-by-region survey, those from Oceania and other regions preferred Kimchi (4.25±0.71) and Bulgogi (4.50±4.50) while the Americas preferred Galbi (4.82±0.39) and Bibimbap (4.54±0.81). Bulgogi (2.76±0.06) was highly ranked as a representative Korean Food while Kimchi (2.44±0.71) was ranked the lowest. This research explained that among Korean Wave Cultural Contents, movies and music positively influenced on the ‘Image of Korea’, movies and K-pop effected ‘Purchasing intention of Korean products’, and TV Dramas, movies, and K-pop effected ‘Purchasing intention of Korean Food’.

      • KCI등재

        한류 문화콘텐츠가 한식 및 한국 제품 구매에 미치는 영향 - 아시아 (중국, 일본), 미주, 유럽지역을 중심으로 -

        신봉규,오미현,신택수,김윤선,유상미,노기엽,정경완 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

        This research investigated the relationship among Korean Wave Cultural Contents consumption of Korean food, Korean products, and Learning of the Korean language. The survey targeted non-Koreans who were either interested in or experienced Korean Wave Cultural Contents. Exactly 61.3% of subjects had traveled to Korea. The most common method of experiencing the Korean Wave was via the Internet (57.7%), followed by TV (21.1%) and Mobile (7.7%). The most popular Korean Wave Contents were K-pop (35.2%) and TV Dramas (31.0%). Movies were preferred in the Americas (3.63±0.83) and Asia (3.63±1.09), whereas K-pop was preferred in Asia (3.68±1.12) and games preferred in Europe (2.50±1.56). Regarding Korean food, most participants had tasted Kimchi (81.7%), followed by Bulgogi (74.6%), Bibimbap (66.9%), and Galbi (66.2%). According to the country-by-country survey, in the case of Galbi (p<0.05), Bibimbap (p<0.05), and Bulgogi (p<0.05), Asians had more experiences with Korean food compared to those from other regions. Meanwhile, in the case of satisfaction of Korean food, Bulgogi (4.22±1.05) was ranked highest, whereas Kimchi (3.85±1.15) was ranked lowest. According to the region-by-region survey, those from Oceania and other regions preferred Kimchi (4.25±0.71) and Bulgogi (4.50±4.50) while the Americas preferred Galbi (4.82±0.39) and Bibimbap (4.54±0.81). Bulgogi (2.76±0.06) was highly ranked as a representative Korean Food while Kimchi (2.44±0.71) was ranked the lowest. This research explained that among Korean Wave Cultural Contents, movies and music positively influenced on the ‘Image of Korea’, movies and K-pop effected ‘Purchasing intention of Korean products’, and TV Dramas, movies, and K-pop effected ‘Purchasing intention of Korean Food’.

      • KCI등재

        연구논문(硏究論文) : 한식에 대한 인식, 이미지, 태도, 세계화에 대한 차이분석: 일본인, 중국인, 미국인을 중심으로

        신봉규 ( Bong Gyu Shin ),권용주 ( Yong Ju Kwon ) 한국외식경영학회 2010 외식경영연구 Vol.13 No.3

        In this study, a difference analysis on the cognition, image, attitude, and globalization of Korean foods among american, chinese, and japanese groups and also, an one way analysis of variance on the food tasting types, another kind of difference analysis between the groups, were carried out. According to the preceding research on those subjects, a questionnaire was prepared and from the results on the basis of a survey using it, the differences among the groups were analyzed by nations in the aforementioned factors and by the food tasting types. The results of this study can be summarized as follows: First, there are meaningful differences among american, chinese, and japanese people in the cognition, image, attitude, and globalization factors of Korean foods. Second, such factors are also appeared to be affected by food tasting variables like taste, price, hygiene, trophicity, quality, healthfulness, and others, leading to meaningful differences.

      • KCI등재

        한식에 대한 인식이 한식에 대한 이미지, 태도,세계화 및 구매의도에 미치는 영향관계

        신봉규 ( Bong Kyu Shin ) 한국외식경영학회 2009 외식경영연구 Vol.12 No.4

        '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 9시까지 원문보기가 가능합니다.

        This study sought to the impact of cognition of Korean food on image, attitude, globalization, and consumers` purchasing intention and it was analyzed empirically through survey based on proposed model. The Chinese visitors in Dong-Dai Moon market and Incheon International Airport were selected as a sample and a total of 276l cases out of 320 respondents were analyzed after cases with missing value were subsequently dropped from the analysis. To sum up, first, cognition of Koran-style food had a significant impact on image and attitude toward Korean food. Second, image on Korean food significantly influenced consumers` attitude toward Korean food. Third, image and attitude toward Korean food influenced globalization and consumers` purchasing intention. Finally, globalization of Korean food had a positive impact on consumers` purchasing intention. This study has several theoretical and practical implications. First, cognition on Korean food leads to image about Korea and this can make for awareness of Korean food. Second, it is implied that if Chinese consumers` psychological expectations are understood, it can be used as a tool for marketing of Korean food. Finally, the results provide that there is a positive chance to facilitate globalization of Korean food through positive image, attitude, and cognition regarding Korean food.

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