현행 식당 인증제도의 개선방안에 관한 연구

최귀덕 ( Gui-deok Choi ) 한국고등직업교육학회 2012 한국고등직업교육학회논문집 Vol.13 No.1·2

Character has attracted attention as an effective means of communication. The purpose of this paper is to explore the usages of character which is affecting the brand image and using the PR. And we analyzed on character types of College University. Through analyzing on character types of College University, we finally reached the conclusion that 38 College Universities as the percentage of 26.2 among all the 145 College Universities. Second, the types of College University by form and subject, five different types can be divided into such as human, animal, imagination, combining form, building. 17 colleges as the percentage of 44.7% used it human type, 15 College Universities as the percentage of 39.5% used it animal type, 4 College Universities as the percentage of 10.5% used it imagination type, 1 College University as the percentage of 2.6% used it combining form and building type. 3 College Universities showed that they have used it below 10% as the promotion tool, especially advertising.

관광현장실습의 교육적 효과측정에 관한 이론적 고찰

최귀덕(Kui Duk Choi) 한양대학교 관광연구소 1997 觀光硏究論叢 Vol.9 No.-

전문대학 관광관련학과의 산학협동교육에 관한 연구

최귀덕(Kui Duk Choi) 한양대학교 관광연구소 1996 觀光硏究論叢 Vol.8 No.-

전문대학생의 음주행태 및 음주문화에 관한 실태조사

최귀덕 ( Gui-deok Choi ) 한국고등직업교육학회 2008 한국고등직업교육학회논문집 Vol.9 No.1

This study was performed to get the present data on the junior college students' drinking behavior and culture through the questionaire survey. According to the result of the survey, more than 97% of the students were drinking alcohol and many students already have experienced health problems, lowering academic performances, economic difficulties, personal relation problems, violences, legal violations and physical accidents, etc.. Most of the students(70-86%) were accustomed to the Korean drinking cultures and agreed to the positive effects of alcohol. But only half of the students were agreed to the negative influence of drinking. According to survey, there were problem-drinking students who need special attentions and early intervention. They were students who smoke, who have alcoholic family history, and who live alone seperated from their parents. They were further more generous on our drinking culture and more conscious of future alcoholism themselves. Second year students were more serious in drinking problems(academic grade, school absence, legal violation, physical accidence, taking medicine for long-term) than first year students. College students' drinking culture and habit are succeeded to their social life after graduation and influence their lifetime health. Undesirable drinking culture of our society is influenced by college drinking culture. So It is necessary to build up healthy college culture through an alternative culture which is fun without alcohol. Cooperative system should be prepared between guidance professors and parents to guide problem-drinking students. And for the early prevention of alcoholic problems, special education should be performed from elementary school, middle school, high school to college systematically.

외식산업체 직원의 직업가치관유형에 관한 연구

최귀덕 ( Gui-duk Choi ) 한국고등직업교육학회 2003 한국고등직업교육학회논문집 Vol.4 No.3

The objectives of this study are to identify the types of work values of the food serving industry employees and to verify the characteristics of them. The population of this study is the employees who are working in the food sreving industry. A total of 361 subjects were selected, and data collected from 350 subjects were used. Types of Work Values were identified through the factor analysis. The research instrument used in this study was the Maryland Work Value Inventory(MWVI) designed by Meitus, R. The findings of this study were as follows ; a. Types of Work Values of the food serving industry employees through the two times' of factor analysis can be classified and presented as Intrinsic Work Values(competency, contribution, achievement) and Extrinsic Work Values (reward, status, stability). b. Work Values of the food serving industry employees were reward, status, competency, achievement, stability, contribution in order.

전문대학 관광계열학생들의 직업의식분석자료를 통한 진로지도방안

최귀덕(Choi, Gui-Duk) 한국문화관광학회 2002 문화관광연구 Vol.4 No.2

This study was carried out in order to establish the career guidance plans of tourism department students of junior colleges through the vocational view analysis. To accomplish this purpose, reviewed literature related to career guidance in junior colleges and surveyed the vocational views of the tourism department students of junior colleges. Based on the results of review of literature and survey, the study presented the basic directions and plans of the career guidance in junior colleges as follows. The basic direction is to reflect the students' needs and needs of the tourism industry to the career guidance plans. The students' needs are (1) continous help especially through the personalized counseling with their professors, (2) providing courses for career planning and employment preparation, (3) offering career-related information and counseling service through the internet, (4) offering career guidance service differenciated with school year, (5) enforcing career guidance roles in the department and (6) enforcing the education of vocational view of the service industry to satisfy the both the students and the industry's needs.

한국음식의 세계화에 관한 연구

최귀덕 ( Gui-deok Choi ) 한국고등직업교육학회 2008 한국고등직업교육학회논문집 Vol.9 No.4

Korean food has been recognized widely as excellent healthy food with long traditions. And it is a perfect time to globalize Korean food as the current and future worldwide trend on food for 'well-being'; the time has come to speed up the globalization of Korean food. The purpose of this study is to point out some major hurdles in globalizing and localizing Korean food in the world market and to find ways to globalize Korean food. Interviews with industry experts, scholars and government personnel in charge were performed. The following recommendations are given in the study for globalizing Korean food: localizing Korean food through developing Korean fusion cuisine by owners or managers who are familiar with local culture; standardizing Korean cooking methods; fostering more Korean food experts; promoting Korean food advertisements while increasing research and development; building comprehensive cultural products combining Korean food and non-food aspects of Korean culture; and government supports to encourage major companies' investments. Most of all, the Korean government's plans and supports must be carried out concretely and consistently not to waste this national treasury.

Segment 개질 및 기능성 Additives를 첨가한 친환경 고성능 TPEE

박은하,박성근,백배현,윤주호,문남구,최귀덕 한국공업화학회 2012 한국공업화학회 연구논문 초록집 Vol.2012 No.-

조향핸들에 대한 빔 모델 개발

김대영(Daeyoung Kim),전용두(Yongdu Jun),박일규(Ilkyu Park),최귀덕(Gwideok Choi),전성식(Seong S. Cheon) 한국자동차공학회 2012 한국자동차공학회 부문종합 학술대회 Vol.2012 No.5

In this paper, the part closest to the driver and one of the laws against the steering wheel can be satisfied with the solid model was developed to shorten design time for the beam model was verified. First, the rigid model for Modal analysis was conducted, including the four kinds of interpretation, the beam model of three types of models and the rigid model for Modal analysis results indicating a similar mode beam model (Case3) analysis was performed using. If analysis of the overall stiffness of less than 30% had higher levels of tolerance set by the program, which analysis the impact of the options considered are large. Showing little difference, but on many interpretations through the beam model, the accumulation of technology, the accuracy is thought to increase.