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외식프랜차이즈시스템이 가맹점신뢰와 경영성과에 미치는 영향
장혁래 ( Huk Rae Jang ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2015 호텔리조트연구 Vol.14 No.2
The study intended to provide useful information for domestic foodservice franchiser by verifying how characteristics of headquarters support of domestic foodservice franchiser influences upon confidence and relation solidarity of franchisee such as training support, distribution support, service support, and know-how support. In this study management result and relation result, and confidence of franchisees was researched by educational support, marketing support, supervisor support, know-how support, advertisement support, and distribution support of domestic foodservice franchiser. 287 collected copies of questionnaire was used out of 300 distributed copies of questionnaire. For the analysis of actual proof to verify the study hypothesis, frequency analysis, reliability analysis, exploratory factor analysis, confirmatory factor analysis, and correlation analysis were carried out with 287 valid samples through SPSS 18.0 and AMOS 18.0; also, covariance structure analysis was carried out to verify the hypothesis. Based on the analysis result, the research result would be as below. First, as educational support, marketing support, and supervisor support are increased, positive influence was shown upon confidence of franchisee. Second, as marketing support, supervisor support, and know-how support were increased, positive influence was not give positive influence upon the relation solidarity. Third, for the relations between headquarters and franchisee, as relation solidarity increases, confidence of franchisee increases as well. Forth, the relation solidarity positively influences upon financial result and management result while it did not positively influence upon continuous management and satisfaction. Fifth, advertisement support positively influences upon financial result while educational, marketing, supervisor, and know-how supports did not positively influence upon the financial result.
조리종사자의 대인애착이 직무만족, 직무애착에 미치는 영향
장혁래(Hyuk Rae Jang),김광수(Kwoung Soo Kim),안현모(Hyun Mo Ahn),전경철(Kyong Chul Jhun) 한국조리학회 2013 한국조리학회지 Vol.19 No.1
This study was conducted from 10 February 2011 until 2 March 2011 targeting culinary workers in deluxe hotels in Seoul. The data from 161 copies of questionnaire were analyzed using SPSS 17.0 for the factor analysis and the reliability test, and the multiple regression analysis was performed to verify the hypotheses. The results are as follows. First, correlation among interpersonal attachment, job satisfaction and job attachment showed that stable attachment had a significantly positive(+) effect on job satisfaction and job attachment. Second, unstable attachment had a negative effect on job satisfaction. Moreover, there were no correlations between job satisfaction and job attachment by the types of attachment. Third, for the effect of interpersonal attachment on job satisfaction, the stable one had a significantly positive(+) effect on job satisfaction; however, avoidant and unstable ones didn`t have a significant effect on job satisfaction. Consequently, the results of this analysis suggest the future direction of culinary workers.
호텔조리종사원의 직무요구-자원(JD-R)이 직무열의, 직무탈진 및 이직의도에 미치는 영향
장혁래 ( Jang Huk Rae ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2016 호텔리조트연구 Vol.15 No.3
This study is to suggest the basic data that are useful to the human resource management of hotel cooking workers by setting the job demand-resource of hotel cooking workers as the influencing factors and figuring out the influencing relationship to job engagement, job burnout which are the dependent factors, and finally turnover intention. For data collection, total 300 questionnaires were distributed to hotels from 10th April to 30th April in 2016 and 255 questionnaires were collected but 11 questionnaires were excluded because they have a serious tendency of centralization or not suitable for analysis, we conducted the factor analysis and reliability test to 244 questionnaires by using SPSS 22.0 and AMOS 22.0, the covariance structure analysis was conducted to verify the suggested hypothesis. Reviewing the analyzed result, first it showed that social support, self-development and work overload influenced to the job engagement meaningfully. On the contrary, it showed that voluntary work, role ambiguity and role conflict didn``t influence to the job engagement meaningfully. Second, reviewing the relationship between job demand-resource and job burnout, it showed that social support, self-development and work overload influenced to the job burnout meaningfully. On the contrary, it showed that voluntary work, role ambiguity and role conflict didn``t influence to the job burnout meaningfully. Third, reviewing the relationship between job demand-resource and turnover intention, it showed that voluntary work, self-development and work overload influenced to the turnover intention meaningfully. On the contrary, it showed that social support, role ambiguity and role conflict didn``t influ- ence to the turnover intention meaningfully. Fourth, it showed that job engagement, which is the influencing factor, influenced to the turnover intention negatively. Finally, it showed that job burnout, which is the influencing factor, influenced to the turnover intention negatively. Therefore we suggested the useful implications on job demand-resource of hotel cooking workers based on analyzed result.
한방약선 음식의 외식 동기와 서비스스케이프(Servicescape) 관계 연구
장혁래(Hyuk Rae Jang),최성웅(Sung Woong Choi),김태순(Tea Soon Kim) 한국조리학회 2010 한국조리학회지 Vol.16 No.5
This study examines the causal relationships among motivation to eat out, servicescape, customer satisfaction and repurchase intention in Seoul metropolitan area by conducting a survey to herbal food restaurant customers from January 20, 2010 to February 26, 2010. A total of 600 copies were distributed, and 522 copies were collected. Among them, except for 29 copies which were inadequate for analysis, 493 copies were analyzed by a factor analysis and reliability analysis using SPSS 12.0, and the research hypotheses were verified with a canonical correlation analysis and regression analysis. The results are as follows. First, there are relatively high correlations between such motivation for herbal food as the prevention of diseases, eco-friendly food, recipes, food calories and servicescape of functionality, safety, cleanliness, and accessibility. Second, the result of the multiple regression analysis between servicescape of herbal food and customer satisfaction shows that safety, cleanliness, and accessibility have significant effects on customer satisfaction. Third, customer satisfaction with herbal food has a positive effect on repurchase intention. Accordingly, useful suggestions are provided on the basis of these results.