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에스닉 레스토랑의 품질속성이 소비자의 만족 및 재방문의도에 미치는 영향에 관한 연구
최수지,Choi, Soo Ji 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3
Purpose: This study examined the influence of restaurant quality attributes on customers' satisfaction and their intention to revisit by investigating the moderating effects of customers' electronic word of mouth evaluation about ethnic restaurants. The study was based on a total of 215 samples obtained from social networking service users in a metropolitan area from July 10 to 25, 2015. The major findings are as follows. Methods: The data were analysed using frequency, factor analysis, regression analysis and hierarchical regression analysis. Results: According to the results of factor analysis, quality attributes were separated into three factors: food, service, and atmosphere. According to the results, food attributes, service attributes and atmosphere attributes had an affect on customers' satisfaction, between quality attributes and revisit intention, only food attribute had an affect on revisit intention. It showed also that customers' satisfaction had an affect on revisit intention. Customers' electronic word of mouth (eWOM) evaluation was found to moderate the relationships between service quality attributes and satisfaction. Conclusion: Implications and future research were also discussed.
베이비부머 소비자의 온라인을 통한 외식정보채널유형 선택에 관한 연구
최수지(Choi, Soo Ji) 한국노년학회 2016 한국노년학 Vol.36 No.3
본 연구는 베이비부머 외식소비자가 온라인을 활용한 외식정보를 탐색 시 1)군집에 따른 인구통계학적 특성의 차이 2)군집별 온라인 채널 선택유형의 차이를 분석하고자 하는데 목적이 있다. 본 연구에서는 최근 3개월내 온라인 채널을 활용해 외식정보를 탐색한 수도권지역에 거주하는 베이비부머 외식소비자 총 280명을 대상으로 2016년 4월15일부터 4월 30일까지 조사하였다. 실증분석을 위해 빈도분석, 요인분석, 군집분석과 교차분석을 실시하였다. 요인분석결과 온라인 활용속성은 3개의 요인, 정보 유용성 몰입, 온라인 주도활동과 습관이 도출되었다. 요인분석을 바탕으로 베이비부머 소비자를 군집분석 하였다. 4개의 군집으로 온라인 적극활용형, 습관형, 온라인 주도 활동형과 소극활용형으로 세분화되었다. 군집별 인구통계학적 특성은 성별과 월평균소득에 유의미한 차이를 나타냈다. 개인형 온라인 채널에서 4개의 군집 모두 개인블로그, 페이스북, 트위터 순으로 선택하였다. 기업형 온라인 채널에서는 온라인 적극활용형과 습관형은 외식업체 공식홈페이지. 공식블로그, 공식페이스북, 공식트위터 순으로 선택하였다. 온라인 주도 활동형과 소극활용형은 외식업체 공식홈페이지. 공식 블로그, 공식트위터, 공식페이스북 순으로 선택하였다. 또한 시사점과 향후도 논의하였다. The purpose of this study was to analyze to 1) the differences according to demographic characteristics 2) select the type-specific communities online channels of the baby boomer customers group, who ever search for restaurant information through on-line for the previous three months. The study was based on a total of 280 samples obtained from on-line networking service users in a metropolitan area from April 15 to 30, 2016. The major findings are as follows. The data were analysed using frequency, factor analysis, cluster analysis and χ²test. According to the results of factor analysis, on-line utilizing attributes were separated into three factors: commitment of useful information, activity of leading on-line, and habit. The based on a factor analysis, cluster analysis was adopted to segment baby boomer customers. The identified four clusters showed in using on-line: type of active utilization, habit, seeking information and passive utilization. The clusters had significant differences in gender and monthly income by demographics. All of four clusters selected blog, face book, twitter in turn through the personal on-line channels. Cluster type of active utilization and habit selected restaurant home pages, restaurant blog, restaurant face book, restaurant twitter in turn through the public on-line channels. Cluster type of seeking information and passively utilization selected restaurant home pages, restaurant blog, restaurant twitter, restaurant face book in turn through the public on-line channels. Implications and future research were also discussed.
Development of ‘LightMeCup’ Prototypes Using Entry-Level 3D Printers
Soo Ji Choi(최수지),Seung Ryul Lee(이승렬),Myoung Ju Won(원명주) 한국HCI학회 2019 한국HCI학회 학술대회 Vol.2019 No.2
The purpose of this study was to develop a multisensory product using an entry-level 3D printer. This study developed a prototype of the product, which functions as a tumbler type cup while being responsive to the environmental sound and motion of the cup. A survey for usability test was performed in questionnaires by 20 subjects on a 5-point Likert scale. The product has been designed and modeled by the Autodesk Fusion 360 software and printed on an entry-level 3D printer 3DISON PRO with lowcost PLA filaments. The design of the product was made based on usability and convenience, and contains three main detachable parts of a cap, body, and support (sensor case).
캐주얼 다이닝 레스토랑의 품질, 감정, 행동의도와의 관계 연구
최수지(Soo Ji Choi),남궁영(Kung Young Nam) 한국호텔외식관광경영학회 2014 호텔경영학연구 Vol.23 No.2
The purpose of this study was to 1) investigate the effects of quality attributes on customers` emotion and behavioral intentions and to 2) examine the moderating effects of customers` perceived reciprocity and underlying intention in the casual dining restaurant. A total of 214 diners participated in this study. Factor analysis identified three quality attribute dimensions: food, service, and atmosphere. Regression analysis was performed to examine therelationships among three quality attributes, emotions(positive/negative) and behavioral intentions. Regarding the association between quality attributes and customers` positive emotion and negative emotion, the results showed that food quality and atmosphere quality attributes had significant effects on customers` positive emotion while service quality attribute had significant effects on both customers` positive emotion and negative emotion. The study also found that customers` positive emotion and negative emotion had a significant effect on behavioral intentions. In relation to the association between quality attribute and behavioral intentions, only food quality attribute had a significant effect on behavioral intentions. Using a hierarchical regression analysis, customers` perceived reciprocity was found to moderate the relationships between customers` negative emotion and behavioral intentions. However, the moderation effect of underlying intention between customers` emotion and behavioral intentions was not found. Implications and future research were also discussed.
최수지(Soo Ji Choi),남궁영(Kung Young Nam),신서영(Seo Young Shin),양일선(Il Sun Yang) 한국호텔외식관광경영학회 2011 호텔경영학연구 Vol.20 No.6
As the interest in ethnic cuisine increases, the quality attributes of dining space design in ethnic restaurants have become an increasingly important way for marketing practitioners to gain a competitive advantage. This study attempts to: 1) identify key quality attributes of dining space design in ethnic restaurants applying Bitner`s (1992) framework in a comprehensive manner and 2) examine the importance of the key quality attributes of dining space design in ethnic restaurants as compared to those in non-ethnic restaurant. Factor analysis showed that dining space design in ethnic restaurants can be understood in terms of three factors: aesthetics, ambience, and space/functionality. A paired t-test revealed that aesthetic attributes, such as ``attractive signage,`` ``table decorations,`` and ``plates that are in harmony with the food,`` were statistically more important for ethnic restaurants. Space and functionality attributes, including ``prompt service`` and ``ample space between tables,`` were statistically more important for non-ethnic restaurants. These findings provide restaurant managers advice to build a better dining space focusing on aesthetic attributes in ethnic restaurants.
연구논문 : 레스토랑 서비스 제공 단계별 실패에 따른 서비스 회복 노력과 행동의도에 관한 연구
최수지 ( Soo Ji Choi ),남궁영 ( Young Nam Kung ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.5
A multistage approach for service recovery enables restaurant managers to do the most effective recovery strategies to reduce customer dissatisfaction and lead to positive behavioral intentions. The purpose of this study was to identify the most effective service recovery strategies in terms of service stage and examine the relationship between service strategies and behavioral intentions. A total of 227 diners examined the customer perceptions to recovery strategies (tangible strategy and intangible strategy) following service failures in each of the four stages:1) reservation and parking, 2) seating and ordering, 3) meal consumption, and 4) payment and exit. The one-way ANOVA showed that intangible strategies were relatively more effective than tangible strategies regardless of service stages. Free meal or free dessert were most effective in service stage 1 and stage 2 whereas correct the failure and reperformance of service found to be the most effective service recovery strategy. Regarding the association between service recovery strategies and behavioral intentions, multiple regression analysis showed that intangible strategies influenced diners` likelihood of positive behavioral intentions whereas tangible strategies lead to diners`willingness to positive behavioral intentions only in service stage 1. The findings enable restaurant practitioners to improve service recovery activities from a service stage perspective.