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패스트푸드 종사원의 직무만족이 서비스품질에 미치는 영향
조정주(Cho Jung Joo) 한국식공간학회 2011 식공간연구 Vol.6 No.1
The study compares job satisfaction and service quality between regular and non-regular workers of fast food and investigates the impact relation of employees' job satisfaction on service quality. As a result of an analysis, it was analyzed that while job satisfaction has a significant effect on service quality for regular workers, much more factors have a significant effect on service quality for non-regular workers, which include satisfaction with their job, satisfaction with employment types, satisfaction with their superiors and satisfaction with colleagues and atmosphere in the work environment. For the level of positively affecting service quality, the largest contributing factor for regular workers is satisfaction with their work and the least contributing one is satisfaction with working conditions. Non-regular workers are highly affected by both satisfaction with their colleagues and atmosphere in the work environment and the least by satisfaction with labor conditions.
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연구논문 : 한식 간장의 이화학 및 관능적 특성 -대기업 시판 제품과 경기지역 소규모 농가 생산 제품의 비교-
최남순 ( Nam Soon Choi ),정서진 ( Seo Jin Chung ),최지연 ( Ji Yeon Choi ),김혜원 ( Hye Won Kim ),조정주 ( Jung Joo Cho ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.3
The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.
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