철도신호기술사고시와 출제경향에 대한 고찰

임배균(Bea-Kyun Lim),이상중(Sang-Joong Lee) 한국조명·전기설비학회 2007 한국조명·전기설비학회 학술대회논문집 Vol.2007 No.11월

철도는 다른 수송수단에 비하여 많은 인원과 물류를 안전, 신속, 정확하게 운송 할 수 있는 기간산업으로, 매우 중요한 시설이다. 현재 철도시설을 담당하는 전문 인력의 수가 부족하여 철도신호기술사 확보가 시급히 요구되고 있다. 이에 철도신호기술사고시를 준비하는 사랑은 많은 반면, 접근방법을 몰라 어려움을 느끼고 있다. 본 논문은 지난 15년간 기 출제된 시험문제와 최근 5년간의 문제에 대한 출제경향 및 철도관련 교육기관의 교과목을 조사, 분석하였다. 분석결과를 토대로 철도신호기술사고시를 준비하는 수험생으로 하여금 쉽게 자격취득 과정에 접근할 수 있는 방안을 제시하였으며, 또한 철도관련 교육기관의 교과목 중, 철도신호기술사 자격취득을 위한 필수교과목을 선별 제시 하였다. The railway is an important industry which quickly, safely and accurately transports a great deal of people and goods compared to other methods of transportation. Because there is not enough manpower in this field, professional engineers are urgently demanded. Although there are many people who apply for the professional engineer examination, they do not know how and what to prepare for it. This paper has analyzed the pattern of questions in the examination for the last fifteen years and the tends of the examination and the subjects which have been taught in the railway related educational institutions for the last five years. It suggests the compulsory subjects for the qualification and an easy way to get it for those who prepare the examination for the based on this analysis.

출제경향 분석을 통한 철도신호기술사 고시의 학습방법 고찰

임배균(Bea-Kyun Lim),이상중(Sang-Joong Lee) 한국조명·전기설비학회 2008 조명·전기설비학회논문지 Vol.22 No.5

철도는 다른 수송수단에 비하여 많은 인원과 물류를 안전, 신속, 정확하게 운송할 수 있는 기간산업으로 매우 중요한 시설이다. 현재 철도시설을 담당하는 전문 인력의 수가 부족하여 철도신호기술사 확보가 시급히 요구되고 있다. 이에 철도신호기술사 고시를 준비하는 사람은 많은 반면, 접근방법을 몰라 어려움을 느끼고 있다. 본 논문은 철도신호기술사 고시를 소개하고 지난 15년간 기출제된 시험문제와 최근 5년간의 문제에 대한 출제경향 및 철도관련 교육기관의 교과목을 조사 분석하였다. 분석결과를 토대로 철도신호기술사 고시를 준비하는 수험생이 쉽게 자격취득 과정에 접근할 수 있는 방안을 제시하였으며, 또한 철도관련 교육기관의 교과목 중 철도신호기술사 자격취득을 위한 필수교과목을 선별 제시하였다. The railway is an important industry which quickly and safely transports a great deal of people and goods compared to other methods of transportation. Because there is not enough manpower in this field, professional engineers are urgently demanded. Although there are many people who apply for the Korea railway signaling professional engineer examination, they do not know how and what to prepare for it This paper analyzes the pattern of questions in the examination for the last fifteen years and the trend of the examination. The subjects which have been taught in railway related educational institutions for the last five years are also analyzed. This paper suggests some essential subjects that should be studied in order to show an easy way to obtain the certificate to those who prepare for the examination.

호텔 이용고객의 선택속성이 고객만족 및 추천의도에 미치는 영향

임배균(Bae Gyun Lim),고미애(Mi Ae Ko) 한국관광연구학회 2013 관광연구저널 Vol.27 No.1

This study focuses on proposing efficient measures for a hotel to improve customer satisfaction and to give itself the first rank in the relevant field. In order to achieve such goal, the study analyzed relations of selected attributes of a hotel banquet, customer satisfaction and recommendation intention. This way, the study would be able to remind the hotel of how important the selected attributes of a hotel banquet are. According to the results of the research hypothesis, ‘facilities’ and ‘service’ from the selected attributes appeared to have a positive influence on the customer satisfaction. For Hypothesis 2, ‘facilities’ and ‘menu’ from the selected attributes were determined to be positively influential in the recommendation intention. For Hypothesis 3, the customer satisfaction was examined to positively affect the recommendation intention. In consequence, it was found out that how the customer is satisfied would be proved by repurchase of the banquet and positive verbal evaluation. Hence, it is suggested that thorough customer management should be conducted from the moment that the customer chooses the banquet and finishes with it.

유휴공간의 문화공간으로써의 활용성에 관한 이론적 고찰 -화성시 유휴공간을 중심으로-

손권일,임배균 한국호텔리조트학회 2019 호텔리조트연구 Vol.18 No.3

For the Hwaseong – Dong-tan New Town, 2Dong-tan new town development has made rapid urbanization. Accordingly, the phenomenon seems to be a cultural infrastructure is concentrated in the eastern living area, a situation of unbalance that each living area cultural infrastructure being caused. Hwaseong City by securing the free space around the citizens of the surrounding park high utilization to solve these problems were planning to establish a small-scale cultural facilities. In order to secure the lack of cultural facilities, we have raised questions through expert opinion on the investigation of idle space and proper space and utilization. In conclusion, Hwaseong City is considered to be a large area in Gyeonggi-do and has a high degree of regional bias.This study aims to utilize this study as a basic data on practical issues through research on unbalanced cultural environment. In order to enhance the research result, the project management was carried out together with the public officials of the city hall. Secure the validity of this study, the research was carried out through the AHP technique.

식용곤충식품에 대한 소비자 인식 연구

정주희,임배균,배세정 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.6

The purpose of this study is to investigate consumers’ perception of edible insect foods and carry out importance-satisfaction research on the choice attributes of edible insect foods. Through that, this researcher intends to examine the potential of food materials as future food resources and provide foundational data to devise marketing strategies needed to develop products made of edible insect foods. According to the results, female have more information about edible insect foods than male (p<0.05), and male gained higher points in challenging for new foods (p<0.001), overall satisfaction (p<0.001), and purchase intention (p<0.01) than female. Both importance (p<0.05) and satisfaction (p<0.001) about the mean of the choice attributes of edible insects are found to be higher in male than female. The sustenance area showing high importance and high satisfaction both includes taste, smell, freshness, sanitation, safety, and shelf-life. Accordingly, to understand edible insect foods righteously, it is needed to deliver information constantly and publicize them aggressively. Also, it is necessary to develop various kinds of food made of edible insect foods and functional food utilizing their nutritive value.

감초 추출물을 첨가한 양념 치킨 소스의미생물 및 항산화성

제갈준미,임배균,이명호 한국호텔리조트학회 2018 호텔리조트연구 Vol.17 No.4

This study is intended to measure the Microbe and Antioxidant in the Storage of Seasoned Chicken Sauce with different added volume of licorice extract in a way of contributing to the improved quality and storage of the seasoned chicken sauce that are added with the licorice that has excellent physiological function and antioxidant. The total number of bacteria measuring the seasoned chicken sauce that added the licorice extract, kept at the temperature of 5℃ for 60 days with the interval of 15 days in 60 days had no bacteria for each contrasting group for up to 15 days and the participating group for 30 ~ 60 days, and the scope of specimen that detected any bacteria was 1.0×101~1.6×103CFU/g, and it demonstrated the tendency of controlling the bacteria breeding in general for the specimen that added the licorice extract when compared with the contrast group. During the refrigerated storage period, the enzyme and fungus for each specimen did not have the nzyme and fungus up to 45 days for the contrast group that is the group without adding any licorice extract, and on the 60th day, it was 4.0×101CFU/g, and in addition, the additive group with 1g of licorice extract had 1.0×101CFU/g on 60th day, and other additive groups did not have the enzyme and fungus. The content of the DPPH radical elimination ability was in the range of 9.58~16.28%, and the content of the DPPH radical elimination ability increased with the additive volume of the licorice extract increasing, and the scope of the ABTS radical elimination ability was 6.24~15.37% while the content of the ABTS radical elimination ability displayed the tendency to increase following the increase in the additive volume of the licorice extract.

베이커리 업체의 고객, 상사의 불량행동이 직무소진, 이직의도에 미치는 영향

김원식,임배균 (사)한국관광레저학회 2019 관광레저연구 Vol.31 No.11

This study examined the effects of bad behaviors of customers and supervisors on job burnout and turnover intention in bakery companies and examined the mediating effect of job burnout on the relationship between bad behavior of customers and supervisors and turnover intention. 238 copies of the questionnaire were used as a measurement tool for hypothesis verification for employees of bakery companies in Seoul, Gyeonggi, and Incheon, and hypothesis verification was performed using the statistical packages SPSS 21.0 and Amos 20.0. As a result of the verification, bad behaviors of the hypothesis 1 clients and supervisors were found to have a positive influence on job burnout. Hypothesis 2, the bad behaviors of customers and supervisors was found to have a positive effect on turnover intention. The effect of job burnout on Hypothesis 3 on turnover intention was rejected. Hypothesis 4 showed no mediating effects of job burnoutAs a result of this study, the arrogant and bossy attitude of customers among bad behaviors of customers’ and supervisors' increase job burnout and negatively affect the management performance of bakery companies with high human dependency. In addition, bakery employees showed that the bad behavior of customers and supervisors had a stronger impact on turnover intention than employee exhaustion.

와인 소비자유형별 와인 마개형태 인식 및 마개 형태의 영향 비교 분석

최성만,임배균,차석빈 한국관광연구학회 2012 관광연구저널 Vol.26 No.4

The purpose of this study is to compare the perception of wine caps and its im pact on wine-related variables such as quality, brand, etc. based on four wine consumer types. The 197 samples were selected from diverse sources of custo mers and employees in hotel and restaurant industry, members in wine clubs, w ine-majored students, etc. Research findings revealed that in general each type knew well about the advantages and disadvantages of various wine caps and the trend of screw caps` substituting cork ones. Different wine consumer types sho wed the different level of importance of wine caps when selecting wines. Finall y, different consumer types considered the impact of wine caps on wine brand, appearance, price, image of high-class wine, and convenience of usage. The stu dy concludes with the implications for successful human resource management a nd future research directions.

국내 외식업체의 신상품 개발 전략 및 성과 분석에 관한 연구

김윤태(Yoon Tai Kim),임배균(Bae Kyun Lim) 한국조리학회 2005 한국조리학회지 Vol.11 No.3

감초 추출물 첨가량을 달리한 양념치킨 소스의 품질 특성

제갈준미(Jun-Mi Jegal),임배균(Bae-Gyun Lim),이명호(Myung-Ho Lee) 한국조리학회 2018 한국조리학회지 Vol.24 No.9