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연구논문 : 건강지향 메뉴선택속성이 웰빙레스토랑 고객 행동의도에 미치는 영향에 관한 연구 -음식관여도, 신뢰의 조절효과를 중심으로-
김선주 ( Sun Joo Kim ),조미희 ( Meehee Cho ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.3
This study aimed to identify the effects of health-related menu choice attributes on customer behavioral intentions at wellbeing restaurants and analyze the moderating effects of food involvement and trust, which can influence customer preference and their intentions to visit well-being restaurants. This study designed a survey, and 351 respondents who have eaten at well-being restaurants completed the questionnaire. Exploratory factor analyses were conducted to identify underlying dimensions related to health-related menu choice attributes, food involvement, and customer behavioral intentions toward well-being restaurants. The three factors regarding health-related menu choice attributes and the three factors related to food involvement were identified. In order to test the relationships between health-related menu choice attributes and behavioral intentions as well as to investigate the moderating effects of food involvement and trust, hierarchical regression analyses were conducted. Results indicated that the three factors of health-related menu choice attributes were significantly and positively related to behavioral intentions. Among food involvement factors, dining environment and cooking were significantly related to behavioral intentions toward well-being restaurants. Trust had a significant influence on behavioral intentions. Results showed that food involvement and trust could moderate the effects of health-related menu choice attributes on behavioral intentions toward well-being restaurants.
코로나 팬데믹 상황에서 레스토랑 선택속성에 대한 중요도·만족도에 관한 연구 - 연령별, 외식동반인 유형에 따른 차이 분석 -
안지영 ( Ahn Jieyoung ),조미희 ( Cho Meehee ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2020 호텔리조트연구 Vol.19 No.6
This study was designed to investigate restaurant selection attributes and their importance and performance perceived by customers who have dined out during the COVID-19 pandemic by applying the IPA method. A total of 423 response obtained from the restaurant customers were employed for our analysis. Exploratory factor analysis identified five selection attributes as follows: ''cleanliness,'' ''corona risk prevention strategy,'' ''recommendation by others'' ''food quality'' and ''operations.'' Our sample was classified by age and companion type to examine if there were significant differences in their perceptions about the importance and performance of those five selection attributes. Results showed that customers in their 50s and older perceived a higher level of the importance on ''cleanliness,'' ''corona prevention strategies'' and ''food quality,'' compared with their perceived level of the satisfaction about those three attributes. In addition, customers who usually dine out with their family including children perceived a higher level of the important on ''cleanliness'' and ''food quality,'' than their perceived satisfaction about those two attributes. Based on our findings, useful implications are provided to apply to restaurant operations.
외식기업 종사원의 직무소진이 조직냉소주의와 직무몰입 및 이직의도에 미치는 영향에 관한 연구 : 매니저의 리더십과 외식기업 운영기간의 조절된 조절효과 분석
문소연(Moon, Soyeon),조미희(Cho, Meehee) 한국외식경영학회 2020 외식경영연구 Vol.23 No.3
본 연구는 외식기업의 효율적인 인적자원관리 방안을 제시하고자 종사원의 직무소진이 조직냉소주의와 조직몰입, 이직의도 간의 관계를 실증적으로 분석하고, 직무소진이 조직냉소주의에 미치는 악영향을 완화할 수 있도록 매니저의 리더십과 외식기업 운영기간의 조절된 조절효과를 검증하고자 하였다. 이에 외식기업 종사자 398명의 응답을 바탕으로 조사를 수행하였으며, 종사원의 직무소진이 조직냉소주의를 유의적으로 높인다는 것을 알아내었다. 또한, 조직에 대한 종사원의 냉소주의는 조직몰입을 유의적으로 낮추며 이직의도는 유의적으로 높일 수 있다는 것을 밝혀내었다. 직무소진과 조직냉소주의 간의 정의 관계는, 신생 외식기업에서보다 중견 외식기업에서 매니저의 민주적 리더십이 행사될 경우에 낮아지는 것으로 나타났다. 또한, 신생기업에서 종사원의 직무소진이 높지 않을 때에는 매니저가 권위적 리더십보다는 민주적 리더십을, 중견기업에서는 종사원의 직무소진이 매우 높을 때 매니저가 권위적 리더십보다 민주적 리더십을 행사하는 것이 종사원의 냉소주의를 낮추는 데 효과적이라는 것을 알아내었다. 본 연구 결과를 바탕으로 학술적 시사점과 각 외식기업에서 종사원의 상황에 따른 적합한 리더십 전략을 제공할 수 있도록 실무적 시사점이 제시되었다. This study was designed to investigate how foodservice employees’ job burnout influences their organizational cynicism, further their commitment and turnover intention. Additionally, we divided our restaurant sample into two categories(start-up vs. established) based on their business years in operation and then examined if two types of managers’ leadership(democratic vs. authoritarian) could possibly moderate the effects of employees’ burnout upon their organizational cynicism. Results showed that job burnout significantly increased employees’ organizational cynicism, which in turn decreased organizational commitment, further increased turnover intention. Generally, we found that democratic leadership would be more useful in decreasing the effect of employees’ burnout upon organizational cynicism for the established restaurant sector than for the start-up restaurant sector. We expect that our findings can contribute to provide effective leadership strategies in the foodservice industry.