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안동화 한국융합학회 2023 미래기술융합논문지 Vol.2 No.4
본 연구의 목적은 안정적이고 행복한 중장년기를 유지하며 성숙해지는 전략을 개발하기 위한 기초 자료를 제공하는 것이다. 우리는 중장년기 동안 행복한 삶을 원한다. 그러나 대부분의 중장년기는 자기조절의 연속이며, 삶 전반에 걸쳐 균형과 통합을 유지하고 감정을 조절하고 생활환경을 효과적으로 조절하기 위해 스트레스 대처 기술을 배우며 살아가고 있다.중장년기에서 겪는 위기를 효과적으로 대처하고, 자신만의 고유한 삶의 의미를 발 견하고 추구하여 행복과 불행 사이에서 어려움을 겪지 않고, 안정되고 활기찬 중장년기를 누릴 수 있도록, 지속적 으로 삶의 의미에 관한 핵심 자료를 제시하는 것이 이 연구의 목적이다. The purpose of this study is to provide basic data for developing strategies to maintain a stable and happy middle-aged and mature years. We want a happy life during middle and old age. However, most middle-aged and older adults are a continuous process of self-regulation, learning stress coping skills to maintain balance and integration throughout their lives, control their emotions, and effectively regulate their living environments. To effectively cope with the crises experienced in middle and old age, to discover and pursue one's own unique meaning in life, and to enjoy a stable and vibrant middle and old age without experiencing difficulties between happiness and unhappiness, we continuously learn the core of the meaning of life. The purpose of this study is to present data.
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향토음식이 지역이미지, 음식관광 및 관광객 행동의도에 미치는영향: 강원도 향토음식을 중심으로
안동화,김윤식,이창기 한국호텔관광학회 2018 호텔관광연구 Vol.20 No.1
The purpose of this study is to explore the structural relationships of traditional local foods of Gangwond-do on regional image, food tourism and tourist behavior intention. Data for this study were collected from 389 tourists who has experience eating local foods of Gangwon-do. This study applied frequency analysis, exploratory factor analysis, confirmatory factor analysis, reliability analysis, correlation analysis and structural equation model. The results are summarized as follows: 1st, uniqueness of local foods is lead to increased regional environmental and cultural image. And attribute and human service of local foods are lead to increased regional cultural image. 2nd, uniqueness of local foods is lead to increased the refreshment of food tourism. And attribute and human service of local foods are lead to increased refreshment, promotion and experience of food tourism. 3rd, uniqueness, attribute and human service of local foods are lead to increased tourist behavior intention. 4th, regional environmental image is lead to increased experience of food tourism. And regional cultural image is lead to increased refreshment, promotion and experience of food tourism. 5th, regional environmental and cultural image are lead to increased tourist behavior intention. 6th, refreshment, promotion and experience of food tourism are lead to increased tourist behavior intention. Finally, the operational and the theoretical implications are suggested by the results of this study and discussed in detail in the conclusion.
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리조트산업 아웃소싱의 전략적 운영방안에 관한 고찰: H 리조트의 사례와 문헌고찰을 중심으로
정천석,이창기,안동화 한국호텔관광학회 2016 호텔관광연구 Vol.18 No.6
The purpose of this study is to explore strategic implementation of outsourcing in resorts industry. For this purpose this study applied literature review, case study on job analysis and interview with employee of resorts outsourcing company. Four preceding conditions for strategic outsourcing operation are found by literature review: First, figure out core competence and non-core competence. Second, understand MOT job and non-MOT job. Third, build a SLA between resort company and outsourcing company. Fourth, made a preparation plan for weakness of outsourcing. And this study found strategic implementations from case study on job analysis and interview as follows: First, shift managers are able to focus on their primary job. Second, their job should be designed in order to readjust job through job integration or multi-functional roles for increase of job efficiency. Third, employee shift should be a flexible work schedule for increase of job productivity. Fourth, the evaluation system of job performance should be developed for increase of job productivity and job efficiency.
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호텔 식음료 조직 갈등이 조직몰입 및 이직의도에 미치는 영향
최웅 ( Woong Choi ),김경호 ( Kyung Ho Kim ),안동화 ( Dong Hwa Ahn ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2015 호텔리조트연구 Vol.14 No.2
This study has purpose of improving organization performance and verifying the effect of conflict within organization in hotel inner-directed background on organizational commitment and turnover intention with effectively managing conflict among members by searching conflict factors affecting hotel food and beverage department on organizational commitment and turnover intention. Many studies on organizational conflict, organizational commitment, and turnover intention have been exist but research on conflict of the hotel food and beverage organization within organizational commitment and turnover intention are incomplete. In addition, these advanced studies mainly focused on members of manufacturing business. Therefore, study model and study hypothesis were set up using measurement index of advanced study, measured general details of research subjects, organization conflict factor of hotel members, organization commitment, and turnover intention, also understand concept and significance on conflict of hotel organization through reference research which not much research are done yet. The collected data were verified among usable variables from data coding process and data cleaning process, and using SPSS 18.0 statistics program for frequency analysis, reliability analysis, factorial analysis, multiple regression analysis, and hierarchial regression analysis.
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