C(Cook)P(Patisserie)C(Certificate)-멘토링 프로그램 개발 및 적용 효과 분석

오왕규,임현철,김준희,Oh, Wang-Kyu,Lim, Hyun-Cheol,Kim, Jun-Hee 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

This study is to implement a model of CPC-mentoring program based on the mentoring theory and research environment analysis as well as to present the operation case of teaching and learning in colleges. Major research results should use the practical research methods utilizing the statistical program in order to verify the effectiveness of the program of CPC-mentoring program by comparing the before with the after of running the CPC-mentoring program of the research objects, comparison group (61 people) and experiment group (33 people). After running the CPC-mentoring program, whether there was a certification's acquisition or not of the comparison group and the experiment group, a statistically significant difference between the comparison group 34.3% (21) and the experiment group 72.7% (24), (p<0.05) was shown. The goal of the students participating in the CPC-mentoring program was to help one another in order to obtain certification. moreover, by engaging in mutually developing human relationship activities thru various methods, such as adaptation of college life, development of sociality, graduation, etc., good cooperative relationships with one another as well as further development of the relationship was formed. CPC-mentoring program is neither doing only people that want nor being effective for people only that want. A successful matching will naturally lead to all success since mentoring is human relationships is the misunderstanding. The role of a mentoring coordinator(professor) for the operation of a successful CPC-mentoring program and for the application method of detailed CPC-mentoring program was set. In addition, by considering the connectivity with the counseling guidance (shared and individual guidance) of students, which is the characterization direction of technical department of the college, it is expected to make a positive contribution if utilized in a multilateral manner.

외식기업 SNS 사용 특성에 따른 지각된 사용 용이성, 서비스가치 및 온라인 구전의도의 차이 분석

오왕규,임현철,Oh, Wang-Kyu,Lim, Hyun-Cheol 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.3

The study is focused on analyzing the SNS using characteristics of the people surveyed, as for the SNS acceptance channel of the food service corporations, accounted voluntarily for 71%. The SNS food service information regarding information of menu, location of store, price, coupon, taste evaluation, event, promotion, reservation and store atmosphere was researched. The most preferred information sharing for SNS food service were researched and found Facebook, blog and others in increasing order. The most preferred media to obtain SNS food service information were smart phone, desktop computer and others. The result of verifying differences in the perceived ease of use were also evaluated according to the food service corporation of SNS using characteristics of the people and was found: the longer period of SNS use, longer was access time: more number of visiting times, higher perceived ease of use. As for the difference in the perceived service value: longer the period of SNS use, more preferred was the blog: the more number of visiting times, the higher perceived service value. As for the difference in the online mouth-to-mouth intention: longer the period of SNS use, longer was access time: the more number of visiting times, the higher online mouth-to-mouth intention. Therefore, these research results provide useful implications in the working-level aspects such as providing basic data and the academic approach of the study, when the food service corporations establish marketing strategies through SNS.

외식상품의 소셜네트워킹서비스 특성이 지각된 사용 용이성·유용성과 온라인 구전의도에 미치는 영향

오왕규,Oh, Wang-Kyu 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6

SNS (Social network service) characteristics are perceived to simplify use. We carried out empirical studies on these parameters to observe the impact on the image of catering SNS online by word-of-mouth. The subjects of the study were as follows: 32.3% (392 persons) 19 years old, 67.7% (821 persons) over 19 years, 51.0% (619 persons) in their 20s, 22.1% (268 persons) in their 30s, 17.6% in their 50s, and 9.3% (112 persons) over 50 years. After verifying the hypothesis proposed that SNS characteristics perceived the ease of use, the significant factor identified in usability were connectivity Speed (${\beta}=0.213$), playfulness (${\beta}=0.246$), information (${\beta}=0.115$), and reciprocity (${\beta}=0.357$). Dual reciprocity had the most impact. It was observed that a longer impact of these significant factors improved the feel and fun of use. If SNS companies cater to, quick and easy, diverse, reliable and latest information, they can increase the ease of use, and availability, depending on the goals. Also, significant factors in the SNS features and online word of mouth was playfulness (${\beta}=0.312$), information (${\beta}=0.207$), reciprocity (${\beta}=0.066$) and perceived ease of use, and usefulness (${\beta}=0.293$), double playfulness had the maximum impact. These features provided more fun, reliable information, and could quickly deliver the latest information. The more the perceived usefulness, and ease of use, higher was the online word-of-mouth effect. SNS usage characteristics of connectivity Speed did not show any statistical significance in online word-of-mouth. Thus, catering businesses need to find ways to increase the ease of use, make the usefulness multifaceted, constantly checking the catering information on the SNS and ensuring to get the latest information is from diverse and reliable sources. This would increase the fun for the customer making the SNS to actively be utilized as a marketing tool.

Bloom의 완전학습모델을 활용한 NCS 기반 조리 실무 교수·학습 개발 및 효과

오왕규,Oh, Wang-Kyu 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5

The purpose of this study was to develop the NCS-based cooking practice education method by using the full learning model and to confirm its effect. The study design was a pre-post test of the non-equality control group. The subjects of this study included 28 students in the experimental group and 27 students in the control group. The experimental group participated in the NCS-based cooking practice training using the complete learning model, and the control group received only cooking practice training based on the full learning model. The data were collected during the second semester of 2016 and analyzed by SPSS WIN 23.0. The results of this study were as follows: First, homogeneity test showed that pre - homogeneity such as general characteristics, cooking ability, and knowledge of cooking theory were achieved (p>0.05). Second, the experimental group recognized that its cooking ability was high. With respect to the ability to cook food, the ability to cook, and the ability to prepare food ingredients (p<0.01), personal hygiene management, cooking hygiene management, and cooking safety management abilities were not significant. The mean value the experimental group was high. Third, the final theoretical knowledge score was not significant. The average score in the experimental group (69 points) was 5 points higher than that in the control group (64 points). This was about two times higher than the score of 37 points in the first stage preliminary survey. Finally, the final performance score was significant (p<0.05), and the score in the experimental group (89 points) was 5 points higher than that in the control group (84 points). Therefore, the NCS-based cooking education method is confirmed to be an effective method, especially for improvement of the practical ability, improvement of theoretical knowledge, and achievement of perfect learning standards.

호텔 종사원의 고객지향성이 고객만족과 고객충성도에 미치는 영향 - 대구ㆍ경북지역 호텔뷔페레스토랑을 중심으로 -

오왕규,정강국 관광경영학회 2011 관광경영연구 Vol.49 No.-

This study empirically analyzed the influence of hotel buffet restaurant employees’ customer orientation on customer satisfaction and customer loyalty and the influence of customer satisfaction on customer loyalty based on the existing precedent studies in the customer service of employees in hotel buffet restaurants. The result of this study showed that customer orientation (service empathy) had statistically significant positive (+) influences on customer satisfaction and customer loyalty. And, it showed that customer satisfaction had statistically significant positive (+) influences on customer loyalty. On the other hand, it showed that customer orientation (service competence) of hotel buffet restaurants had positive (+) influences on customer satisfaction and customer loyalty, but there was no statistically significance in both relations. Therefore, it is necessary to suggest programs for improving customer orientation in hotel buffet restaurants, the food service industry, food industry departments, and to prepare a strategy for strengthening service empathy with customers for promoting customer satisfaction.

RTC형 밀키트(Meal Kit) 가정식 대체식품(HMR)의 선택속성에 대한 IPA 분석

오왕규,홍주연 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.11

This study empirically analyzed the basic data for establishing differentiated marketing strategies to provide high-quality services to consumers by measuring the importance and satisfaction of the selection attributes of meal kits. As a result, first, five factors such as 'safety', 'convenience', 'taste and quality', 'economics' and 'reliability' were extracted through factor analysis on the meal kit product selection attributes. Second, as a result of verifying the difference between the importance and satisfaction of the meal kit product selection attribute, the difference between the importance and the satisfaction average were positive for all 18 attributes. Third, the IPA analysis shows that the first quadrant is 'Keep Up the Good Work' section, with three attributes of 'safety', four of 'convenience' and one of 'taste and quality'. The second quadrant is the “Concentrate Here” area, with one attribute for the “safety” factor, two for the “taste and quality” factor, and one for the “economics” factor. In the third quadrant, 'Low Priority' has one attribute for the 'safety' factor, two attributes for the 'economics' factor, and two attributes for the 'reliability' factor. Finally, in the fourth quadrant, the 'Possible Overkill' area is one of the 'reliability' factors, and this attribute is a high level of quality that satisfies relative importance. Based on these categorization, this study are empirically verifying the consumer's response to the selection attributes of meal kit products. In addition, it is possible to suggest effective management and marketing strategies for improving the quality and competitiveness of meal kit products.

RTC형 밀키트(Meal Kit) 가정식 대체식품(HMR)의 선택속성에 대한 IPA 분석

오왕규,임지현,홍주연 한국식품영양학회 2019 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2019 No.11

식생활 라이프스타일에 따른 밀키트(Meal Kit)의 선택속성이 만족에 미치는 영향

오왕규(Oh, Wang-Kyu),황수정(Hwang, Su-Jung) 한국외식산업학회 2021 한국외식산업학회지 Vol.17 No.1

아로니아 분말을 첨가한 데미글라스 소스의 항산화 활성 및 품질 특성

오왕규(Wang-Kyu Oh) 한국조리학회 2021 한국조리학회지 Vol.27 No.4

Airside Performance of Convex Louver Fin-and-Tube Heat Exchangers

김내현,오왕규 대한설비공학회 2008 International Journal Of Air-Conditioning and Refr Vol.16 No.3

The heat transfer and friction characteristics of heat exchangers having convex louver fins are experimentally investigated, and the results are compared with those of wave fin counterparts. Eighteen samples (nine convex louver fin samples and nine wave fin samples) which had different fin pitches (1.81 mm to 2.54 mm) and tube rows (one to four) were tested. The convex angle was 11.7o. The j factors are insensitive to fin pitch, while f factors increase as fin pitch increases. The effect of fin pitch on f factor is more significant for the wave fin compared with the convex louver fin. It appears that the complex fin pattern of the convex louver fin induces intense mixing of the flow, and thus reduces the effect of fin pitch. Both the j and f factors decrease as the number of tube row increases. However, as the Reynolds number increases, the effect of tube row diminishes. Comparison of the convex louver fin j factors with those of wave fin reveals that convex louver fin j factors are 18% to 29% higher than those of wave fin. The f factors are 16% to 34% higher for the convex louver fin. The difference increases as fin pitch decreases. Existing correlation fails to adequately predict the present data. More data is needed for a general correlation of the convex louver fin geometry.