푸드테크 기반 직무환경이 조직몰입과 직무성과에 미치는 영향 - 호남지역 외식기업 내부고객을 중심으로 -

이무형 ( Lee Mu-houng ) 한국호텔리조트학회 2021 호텔리조트연구 Vol.20 No.4

The purpose of this study is to examine the effects of food tech-based job environment on organizational commitment and job performance, and how organizational commitment affects job performance among internal customers of restaurant companies operating in the Honam region that build and utilize food tech-based job environments. The effect was empirically analyzed and verified. The results of the research hypothesis established through previous studies on food tech-based job environment, organizational commitment, and job performance are as follows. first. Practical and internal work environment has a significant positive (+) effect on normative organizational commitment. second. The practical work environment has a significant positive (+) effect on emotional organizational commitment. third. Among the food tech-based job environments, the practical job environment has a significant positive (+) effect on job performance. fourth. Normative and emotional organizational commitment has a significant positive (+) effect on job performance.

블랜디드 러닝 교육 서비스 품질이 학업 스트레스와 학업 성취도에 미치는 영향 - 호남지역 조리관련 4년제 대학생들을 중심으로 -

이무형 ( Lee Mu-houng ) 한국호텔리조트학회 2021 호텔리조트연구 Vol.20 No.6

The purpose of this study was to examine the effects of blended learning education service quality on academic stress and academic achievement, and the effects of academic stress on academic achievement, targeting four-year college students related to cooking in Honam who have studied major subjects through blended learning. The impact was analyzed and validated. The results of the research hypothesis established through previous studies on blended learning education service quality, academic stress, and academic achievement are as follows. Firstly. Hypothesis 1 that blended learning educational service quality significantly affects academic stress was partially accepted. Secondly. Hypothesis 2 that blended learning education service quality significantly affects academic achievement was partially accepted. Thirdly. Hypothesis 3 that academic stress has a significant effect on academic achievement was partially accepted. finally Universities that implement blended learning to prevent COVID-19 and block confirmed cases suggest that a meticulous educational service tailored to each individual student is necessary for students' academic stress and academic achievement, and it is necessary to actively promote it.

외식상품 소셜커머스 마케팅이 재구매의도와 경영성과에 미치는 영향

이무형 ( Lee Mu-houng ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2018 호텔리조트연구 Vol.17 No.3

The purpose of this study is to examine the effects of social marketing on repurchase intention and business performance with the employees of food service companies operating social marketing. In the data collection, 300 questionnaires were distributed and 251 copies were collected. Of these, 229 were used for statistical analysis and SPSS was used. According to the results, first, among the factors of social commerce marketing, price economics, interactivity, and site accessibility influence repurchase intention in order. Second, among the factors of social commerce marketing, price economics, interactivity, and site accessibility influence business performance in order. Third, advanced research has reported that effective value, satisfaction, and loyalty are closely associated with repurchase intention, these factors are crucial indicators for nonfinancial business performance, and repurchase intention which is repetitive purchase behavior is an important factor that can enhance sales and the market share. In other words, it has been found that repurchase intention is correlated with business performance.

조리사의 직무스트레스 관리가 직무성과와 경영성과에 미치는 영향에 관한 연구

이무형(Lee Mu Houng) 한국외식경영학회 2017 외식경영연구 Vol.20 No.4

The purpose of this study is to examine and verify the effects of job stress management on job performance and business performance with cooks working in food service companies. first, among the factors of job stress management, role-orientedness influences job performance’s subfactor, job satisfaction, in a significantly positive way. Second, among the factors of job stress management, role-orientedness and response-orientedness influence job performance’s subfactor, work quality, in a significantly positive way. Third, job satisfaction and work quality out of job performance influence business performance’s subfactor,financial performance, in a significantly positive way. Job satisfaction and work quality have significant effects on business performance’s subfactor, non-financial performance. Fourth, among the factors of job stress management, roles-orientedness has significantly negative effects on business performance’s subfactor, financialperformance.Factor-orientedness influences financial performance in a significant positive way. Lastly, among the factors of job stress management, role-orientedness has significantly negative effects on business performance’s subfactor, non-financia lperformance. 연구는 외식기업에 근무하는 조리사를 대상으로 스트레스 관리가 직무성과 및 경영성과에 미치는 영향관계를 파악하고 검증하였다. 첫째, 직무스트레스의 역할 지향적 요인은 직무성과의 하위차원인 직무만족에 유의한 정(+)의 영향을 미치는 것으로 분석되었다. 둘째, 직무스트레스의 역할 지향적 요인, 반응 지향적 요인은 직무성과의 하위차원인 업무의 질에 유의한 정(+)의 영향을 미치는 것으로 분석되었다 셋째, 직무성과의 직무만족, 업무의 질은 경영성과의 하위차원인 재무적 성과에 유의한 정(+)의 영향을 미치는 것으로 분석되었다. 직무만족, 업무의 질은 경영성과의 하위차원인 비재무적 성과에 유의적인 영향을 미치는 것으로 나타났다. 넷째, 직무스트레스의 역할 지향적 요인은 경영성과의 하위차원인 재무적 성과에 유의한 부(-)의 영향을 미치는 것으로 분석되었으며, 요인 지향적 요인은 재무적 성과에 유의한 정(+)의 영향을 미치는 것으로 분석되었다. 마지막으로, 직무스트레스의 역할 지향적 요인은 경영성과의 하위차원인 배재무적 성과에 유의한 부(-)의 영향을 미치는 것으로 분석되었다.

외식기업 고객경험관리가 브랜드 증거 및 자아존중감에 미치는 영향

이무형 ( Mu Houng Lee ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2015 호텔리조트연구 Vol.14 No.4

This study target customers buying food products and find ways to establish brand evidence and improve on self-esteem through their experience management in order to manage holistic factors that allow them to experience the products and services sold by food service companies and verify the effects of it on brand evidence and self-esteem so that it can practically help enhance mutual cooperation between food service companies and their customers. The data were collected for 30 days from June 5th until July 4, 2015 through a main survey. A total of 300 questionnaire sheets were distributed, and 251 were collected. Among them, 237 sheets possible to go through statistical analysis underwent factor analysis and reliability verification by using SPSS and AMOS. To verify the study hypotheses presented, covariance analysis was done. The findings of verifying the hypotheses are summed up as below: Relations between food service companies’ customer management experience, brand evidence, and a dependent variable, self-esteem, were examined. First, service performance influences brand price, brand congruity, and brand name significantly but does not have significant effects on service environment. Second, according to the relations between playfulness and brand evidence, brand price, brand congruity, service environment, and brand name are not influenced significantly. Third, brand price, brand congruity, and brand name are influenced significantly; however, service environment is not influenced significantly. Fourth, brand congruity and service environment do not have significant effects on self-esteem. Meanwhile, brand price and brand name do not have significant effects on self-esteem. Lastly, service performance, significance, and profitability do not have sig-nificant effects on self-esteem. Therefore, based on the above analysis results, this study has provided useful information for food service companies.

외식상품의 마케팅전략방안 연구

이무형(Lee, Mu-Houng),최중근(Choi, Joong-Keun) 국제관광산업학회 2010 국제관광산업연구 Vol.2 No.3

Marketing starting from business economics encompasses the industries and objects where exchange occurs as its scope. Food service industry is not an exception to this. Food service is performed after customers’ payment and its series of follow-up processes. The experiences of receiving food service and their positive or negative results determine success or failure of food service companies. Nowadays, food service consumers basically believe that taste of food should be maintained and they demand and expect more than that. These may include atmosphere, facilities, services, etc. distinguished from the other food service companies. Among them, as initial interior design and regular changes, atmosphere and facilities are also the products that customers indirectly feel. Meanwhile, services are the products that customers feel directly. That is, food service consumers feel value satisfaction through physical environments and services. In such food service industries, consumers keep changing what they want and demand new products and innovative services that they have not felt before. Therefore, the marketing of food service companies should cope with the market changes and can predict the factors affecting such changes. In this way, food service companies should establish right marketing strategies by finding out the attributes of customer preference and choice to survive the rapidly changing market. In addition, they should establish their marketing strategies corresponding to the market, by accurately figuring out the resources and products that they possess. The food products established based on such market situations and factors are a necessity to the growth of food service companies, along with the satisfaction of changing customers’ demand and needs. Therefore, this study is aimed to suggest the methods of developing marketing strategies for food service products, after establishing the concepts and types of marketing strategies through previous and relevant national and international research and literature, in order to achieve the objectives of “methods of marketing strategies for food service products.”

사회적 책임활동(CSR)에 따른 외식기업 선택속성이 만족도에 미치는 영향

김성수(Kim, seong-su),이무형(Lee, mu-houng) 한국관광레저학회 2017 관광레저연구 Vol.29 No.5

경기도 일부 고등학생의 식습관과 아침식사 실태에 관한 연구

진선미(Sun-Mi Jin),이무형(Mu-Houng Lee),한도연(Do-Yeon Han) 국제관광산업학회 2011 국제관광산업연구 Vol.2 No.4

This study had researched eating habits of some high school students of Gyeonggido area. The research targets were total 115 students with 61 males (53%) and 54 females (47%). As a result of researching breakfast behavior and sense, breakfast was the most skippable meal with 75% and it was also answered as the most important meal for health with 71%. On the other hand, the most enjoyable meal was answered as dinner with 66%. In addition, 62% of the study target had answered ‘lack of time’ for the cause of skipping breakfast, and for the eating speed, the answer of ‘within 10 minutes’ was shown highest with 48%. As a result of researching snacks, 67% had answered to have snacks ‘more than once a day’, and ‘crackers and breads’ were shown as the highest wi th 31% for the snack type. The main reason for eating snacks was ‘because of hunger’, which showed highest answer ratio with 21%. As a result of researching general eating habits, 70% of the total study targets had answered ‘eating slowly’, showing most people are interested in balance of the meal. For the question ‘I tend to eat slowly’, ‘no’ was the highest answer with 34%. For an eating habit to be corrected, ‘overeating’ showed the highest answer ratio with 24%. In conclusion, an active and professional education on nutrition at home and school is essential to create appropriate eating habits of teenagers and to encourage regular breakfast.