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유택용(Taek Yong Yoo),박면애(Myun Ae Park) 한국조리학회 2004 한국조리학회지 Vol.10 No.3
According to construction of global administration environment, all over the world was ended up in infinite competition period. Because eating out company also competes with another company, it must enjoy competitive power high position to secure high position continuously, classified by formation constituent`s individuation and two aspects of organic special quality by the factor. Individuation classified by formation constituent`s business ability, personal relations, age factors of Information Technology, and organic special quality classifies by factor of formation culture and result that analyze eating out company`s business condition competitive power reinforcement effect factor is same as following. First, was construed by company culture, personal relations, business ability period of ten days with family Restaurant, and Information Technology showed that do not influence. Competitive power reinforcement effect factor with special restaurant was construed by company culture, personal relations, business ability period of ten days, and fast food company culture and Information Technology factor with hotel restaurant company culture by competitive power reinforcement effect factor construe.
유택용(Taek Yong Yoo),나영선(Young Sun Na) 한국조리학회 2004 한국조리학회지 Vol.10 No.4
Nowadays, a knowledge management becomes more important as it recognizes and utilizes a industrial knowledge as a significant sources for the improvement of enterprise competitiveness. Moreover, a industrial value tends to be evaluated by a knowledge value. In this study, influencing factors (processes, compensation system, leadership and information technology) on the knowledge sharing for strategies in foodservice Enterprise were investigated. For processes, it was important that the sharing and collecting factors for restaurants in hotel, the knowledge sharing and collecting for family-restaurants, the knowledge utilization and collecting for fast-food restaurants and the knowledge utilization and sharing for special restaurants. In compensation system, both mental and physical compensation were not related with the knowledge sharing in hotel-restaurants. On the other hands, the knowledge sharing in family-restaurants, fast-food restaurants and special restaurants was highly affected by the mental compensation, which indicated that food-service. Enterprise should lay emphasis on mental compensation than physical compensation. In industrial cultures, the influencing factors on the knowledge sharing were rational culture and progressive culture for restaurants in hotel and fast-food restaurants, and for special restaurants and family-restaurants, respectively. The ordering leadership was important factor for restaurants in hotel, fast-food restaurants and family-restaurants, while the knowledge sharing in special restaurants was more influenced by the supporting leadership. For information technology, it was important that the information utilization for restaurants in hotel, special restaurants and fast-food restaurants, and both information utilization and ability for family-restaurants.
유택용(Taek Yong Yoo) 한국조리학회 2000 한국조리학회지 Vol.6 No.2
The purpose of this research is targeting on figuring out for food choice factors of tourist hotel customers. As master selection factor, various menu and nutritional balance appeared comparatively high case of selection in Korean style, and freshness, temperature of food, visual aspect were embossed for factor who choose Japanese cuisine, and Chinese food was construed that nutritional balance and visual element act for high selection factor.
윤명길(Youn Myoung-Kil),류충열(Ryu Choong-yeol),유택용(Yoo Taek-yong) 한국유통과학회 2008 한국유통과학회 학술대회 논문집 Vol.2008 No.1
본 연구에서는 국내 의약품산업의 현황을 살펴보고, 유통구조를 살펴보고자 한다. 그리고 이를 토대로 문제점을 도출하고, 과연 국내 의약품 유통구조의 개선 방안이 무엇인지 도출하고자 한다. 결국 국내 의약품 유통구조를 개선하고자 국내 의약품 제조기업 중 중견기업인 J사의 제품 10가지 품목을 중심으로 유통구조를 파악하고 이에 대한 유통구조 개선 방안을 도출해보고자 한다. 이를 위해서 2008년 4월 1일부터 동년 7월 31일까지 J사의 내부 전표 및 보고 자료를 취합하여 분석하고, 주요 담당자와 지속적인 인터뷰를 통하여 유통구조의 현황과 문제점을 도출하였다.
호텔 객실수익 극대화방안에 관한 연구 : "S"호텔을 중심으로 focused "s" Hotel
유택용,김기수 문화관광연구학회 2001 문화관광연구 Vol.3 No.4
This study is focused on 'Yield management' which is originated from service industries. Yield management was one of the method developed as a way of increasing revenue. This study is composed of 5 chapters. In the first chapter, the prupose and scope of the study has been described. And the 2nd chapter deals with the theory of 'Yield management'. In the third chapter, research design and made. In the 4th chapter preformed the positive research and explained the conclusion of analysis from the research. In conclusion, summarized the research and the need of yield management was emphasized. In this paper, it is no limited to form a clear definition - if it was presented the problems, it has to be raised questions in argument and it is tried showing the way of solution by using the ways that discussed above