한국음식 체인점의 고객만족도 분석

한경수(Han Kyong Soo) 한국외식경영학회 2002 외식경영연구 Vol.5 No.1

Both management experts and researchers in the franchise restaurant industry have long exhorted the importance of customer satisfaction. These concerns for measuring customer satisfaction in the franchise restaurants have been precipitated by the need to position firms competitively in the market place. The objectives of this study were to develop the measurement tool of customer satisfaction with Korean franchise restaurants and to evaluate the validity and reliability of the customer satisfaction measurement tool. The instruments were developed by making a extensive literature review on customer satisfaction and by interviewing managers, employers, and customers. A total of 900 questionnaires were hand-delivered at the ten contracted foodservice operations by designated coordinators. A total of 849 questionnaires were usable: resulting in an 94.3%. The survey was conducted over the period between September 15 and October 30, 2000 in Korea. Forty-four items were identified to measure customer satisfaction for Korean franchise restaurants. Forty-four items were divided into ten dimensions such as food, menu variety, cleanliness, service of employee, amenity, noise, convenient guidance, convenient service, price, and speedy response with exploratory analysis. Repetitive studies with the same group should be initiated to refine the measurement tool.

조직적 특성에 따른 정보화 주요성공요인에 관한 연구 - 국내 중소기업을 중심으로 -

한경수(Han Kyong Soo),윤종수(Yoon Jong Soo),한재민(Han Jae Min) 한국중소기업학회 1998 中小企業硏究 Vol.20 No.1

N/A

대학교 급식소의 메뉴엔지니어링기법을 적용한 메뉴 분석

한경수(Kyong Soo Han),양일선(Il Sun Yang) 한국외식경영학회 2000 외식경영연구 Vol.3 No.1

The purpose of this study was to analyze the menu of university foodservice by menu engineering. This study was conducted for three restaurants of one university for 14 days, 1995. Menu engineering technique was used by the Excel program. Star menus were soups, stews and topped rices of the 'A' restaurant, western food of the 'B' restaurant, Korean food of the 'C' restaurant. These menus were to be retained. Plowhorse menus were omelet, bulgogi and topped rices of the 'A' restaurant, fried rice of the 'B' restaurant. These menus were to be repriced. Puzzle menus were western food of the 'C' restaurant. These menus were to be repositioned on the menu board. Dog menus were breakfast menus of the 'B' restaurant, side dishes of the 'C' restaurant. Dog menus were to be replaced. Menu engineering was a powerful menu marketing tool. So, this tool can be used to review menu effectiveness and efficiency in foodservice.

서울지역 농업인의 영농의식

황한철(Han Cheol Hwang),박선용(Sun Yong Park),한경수(Kyong Soo Han) 한국농촌계획학회 2002 농촌계획 Vol.8 No.1

In spite of the importance of the farm area in Seoul, in providing fresh vegetables, a pleasant environment and a good quality of life for residents, rapid urbanization and industrialization have greatly reduced the farm area. The purpose of this study is to examine farmers` intentions and attitudes to provide supporting data for planning the strategy of urban agricultural development. All the collected data was analyzed using the contingency tables and the Chi-square test using the SAS computer statistical package. Based on analysis of the survey data, the leaseholders were found to be more satisfied with their job than the landowning farmers. Also, the small-scale farmers with green houses showed greater job satisfaction than the ordinary large-scale farmers. Farmers` views on the farming in Seoul were different depending on their status. Therefore, agricultural strategies in there should be considered their different attitudes.

[사례연구] 계층화 분석 과정(AHP)을 활용한 패밀리레스토랑의 인력관리

박한나(Park Han Na),한경수(Han Kyong Soo) 한국외식경영학회 2002 외식경영연구 Vol.5 No.3

The purpose of this study is to decide priority order among the manpower controlling goals of family restaurant using AHP(Analytic Hierarchy Process) as well as among organizations' goals, also united manpower control goals, when the decision-makers put organizations' management-activities into practice, make use of limited resources inside their organizations, establish their manpower control goals to achieve organizations' management goals. 15 goals for effective manpower control of sampled enterprises were established by an example study. The goals for effective manpower control were classified into 2 classes according to layering: the first class includes 5 groups, supply group, development group, compensation group, unification group, and personnel system, and the second class consists of detailed goals of manpower control. The section of outcome-compensation showed a figure of weight, 0.480, the highest one after passing AHP(Analytic Hierarchy Process); this section occupied the first rank in the whole priority order. And the figures of supply, development, system, and unification were 0.235, 0.144, 0.092 and 0.048 respectively, which show the weights in manpower control goals. After this, total 15 goals were arranged according to 9-step's priority order, with a consideration of the detailed goals included into the second class. Finally, proper manpower management goals adjusted to each food service enterprise arranged according to the priority order that harmonizes with their management strategies' goals.

중소기업 정보화의 주요관리이슈와 주요성공요인에 관한 실증적 연구

윤종수(Jong Soo Yoon),한경수(Kyong Soo Han),한재민(Jae Min Han) 한국경영학회 1998 經營學硏究 Vol.27 No.3

The purpose of this study is to identify the key management issues and critical success factors of information systems by organizational characteristics in korean small and medium firms, and also to investigate the relationships between key management issues and critical success factors. To accomplish this purpose, we analyzed 110 questionnaires from small and medium companies. The results show that the domestic small and medium firms consider some issues -construction & utilization of communication network, building and effective operation of database, standardization of practices, system integration, etc.- as the important ones, and some critical success factors -support of top management, formalization of standard architecture, user involvement, high quality software, etc.- as the necessary ones. From the research results, we could find that there are relationships between key management issues and critical success factors, and that the relationships differ by organizational characteristics.

패밀리 레스토랑 종사원의 인센티브 선호도에 관한 연구

변광인(Byun kwang in),한경수(Han kyong soo),양태석(Yang tae seok) 한국외식경영학회 2001 외식경영연구 Vol.4 No.2

The food service industry has grown up without an affection of economic collapse, and its kinds are being diversified and focused on many different aspects from physical taste to many other elements such as atmosphere. service quality. sanitation and etc.. The followings are the results of this analysis First, Incentive was applied and paid to managers only Second. Preference on incentive was in pattern of monthly cash rewards to employees and departments. The Incentive has not yet taken its place in Korea except a several companies, and the others are not even conceptualized to this idea. Although these necessary demand, there is not yet incentive system operation to most of business. This study should have been studied on more customers and spotted employees to be objective. It is strongly recommended to do this study without limitation and further studies is considered on this subjects.

위탁급식경영업체의 영양사, 조리사의 교육훈련 Program 개발에 관한 연구

이은정(Eun Jung Lee),김기영(Ki Young Kim),한경수(Kyong Soo Han) 한국외식경영학회 2000 외식경영연구 Vol.3 No.1

The objectives of this study were to develop the education and training program for dieticians and cooks in contracted foodservice business firms. The research instruments were developed by reviewing the extensive literature on the education program and by interviewing with dieticians and cooks who were working in contracted foodservice firms. A total of 400 questionnaires were distributed to 14 contracted foodservice firms by designated coordinators. A total of 286 questionnaires were returned, which was a 70.0% response rate. Statistical data analysis was conducted for frequency analysis, reliability, mean value, t-test and Cronbach's alpha coefficient by using a SPSS program. The results of the survey were as follows: 1. The dieticians and cooks wanted to take a course in management as they had more job experiences. Emphasis was placed on mind for management, menu engineering, basic cost control and BEPs, and manual-making methods. 2. The dieticians and cooks placed emphasis on service education, foodborne illness and HACCPs, and sanitation and safety. Service as well as the taste of food and sanitation was emphasized according to the flow of customer satisfaction.

情報시스템 Outsourcing의 發展 戰略에 관한 硏究

문태수,한경수 경주대학교 1996 論文集 Vol.8 No.-

This study presents the growth strategy of outsourcing service by finding out the differences of perception between user firms and system integration (SI) firms in the Korean outsourcing business. The result of data analysis reveals that there are significant differences between user firms and SI firms in some components of information systems(IS) outsourcing service. User firms selected integation of data center, as the most special changing issue, of IS environment changes. Meanwhile, SI forms choosed management of IS and VAN center, office automation(OA), management of global network, as the more important issues, in the application area of outsourcing. Also, both of them selected cost reduction and IS flexibility, as the most important issues, in the advantage of outsourcing. But they choosed the difficulty of control and the lack of operation knowledge in the disadvantage. And, they selected commonly overall IS consulting in the growth prospects of outsourcing. However, use firms choosed the introduction of client/server architecture, as the next important issues. SI firms selected the application of multimedia. These results show that there are some differences of perception between user firms and SI firms. SI firms are required to establish deep consideration and insight enough to diminish the differences in the strategic plan of outsourcing.