커피전문점 방문목적에 따른 서비스속성과 선택속성에 미치는 영향에 관한 연구

한삭명 한국호텔리조트학회 2012 호텔리조트연구 Vol.11 No.3

The purpose of this study was to help successful business of the self-employed and preliminary founder coffee shops and can be used as basic data to establish effective management strategy. To this end, according to the visiting purpose of coffee shop, the coffee shop selection and satisfaction impact were analyzed through empirical research. As a result, the main purpose of visiting to coffee shops of the customers was the meeting place. And the good establishment type of coffee shops were leisure type, business type,and eating-out type. Therefore, the establishment of a coffee shop, a clear concept, design and marketing strategy was required. Also, customers were prefer good feeling cafe type coffee shop than coffee shop of take-out. In addition, the selection of coffee shops of customers were influenced by brand reputation, image, and preconceptions. Customers were sensitive to the price, quantity, and time in take-out type coffee shops, but were sensitive to the feel, and quality in cafe type coffee shops.

고선량 방사선 조사 분말 죽의 3개월 독성 평가

한삭명,이주운,변명우,강일준,Han Sag-Myung,Lee Ju-Woon,Byun Myung-Woo,Kang Il-Jun 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4

In order to evaluate their possible subacute toxicity, the male and female of SD rats were given to 30 kGy irradiated porridge for three months. During the experimental periods, appearance, behavior, mortality, food and water consumption of rats fed the 30 kGy porridge were not affected compared with the non-irradiated control. In urine analysis, hematological as well as in serum biochemical findings, no significant differences were found between the non-irradiate control and 30 kGy porridge group. Although minor changes in biochemical parameters were observed, they were in the normal ranges. These results indicate that porridge irradiated at 30 kGy did not show any toxic effects under these experimental conditions.

한국 커피시장의 발전과정 고찰과 카페창업환경 분석

한삭명(Han, Sag-Myung) 한국외식산업경영학회 2014 외식산업경영연구 Vol.10 No.1

South Korea"s The coffee market in the 21st Century, is the biggest hit as the market began to grow. Young A layer of coffee for passion mature layer until the extended for Esperanto has. In particular, Female-oriented Cafe consumption patterns of male-oriented change is going to have. In this way Such as coffee consumption tendency of silk in Korea as well, but not in the world of international expansion and, that is at the heart of global food companies said. In particular, People"s Republic of China coffee markets with infinite possibilities in the eye can be made. Another A Chinese coffee a day drink apiece should spend home If the coffee bean market only 500billion$in this that is forecast. In this way Such large markets and conquer for preparation is needed. In particular, Coffee and being involved in variety of equipment(Equipment & Utensil) industry in the market interested in tilting the reel you need to have.

고선량 감마선조사 곡류 분말의 유전독성학적 안전성평가

한삭명 ( Sag Myung Han ),김혜미 ( Hye Mi Kim ),정승경 ( Seung Kyoung Jeung ),이주운 ( Ju Woon Lee ),변명우 ( Myung Woo Byun ),강일준 ( Il Jun Kang ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2006 한국식품저장유통학회지 Vol.13 No.4

커피전문점(Caf'e)의 방문목적이 선택속성과 만족도에 미치는 영향에 관한 연구

이병원,한삭명 대한경영학회 2009 대한경영학회 학술발표대회 발표논문집 Vol.2009 No.2

본 연구는 커피전문점의 방문목적이 선택속성과 만족도에 미치는 영향을 분석하고자 실증적연구를 수행하였다. 본연구의 결과는 다음과 같다. 커피전문점을 이용하는 고객의 주된 방문목적은 약속장소로 이용하기 위한 것이 가장 큰 방문목적이 되는 것으로 나타나고 있다. 그리고 커피전문점의 바람직한 창업유형은 여가형(Leisure), 업무형(Business), 외식형(Eating-Out)으로 구분하여 명확한 concept을 가진 design과 marketing 전략이 필요할 것으로 사료된다. 바람직한 커피전문점의 유형은 분위기가 있는 카페형 커피전문점이 take-out형 점포보다 더 바람직할 것으로 사료된다. 또한 커피전문점을 방문하는 고객은 브랜드평판과 브랜드에 대한 자신의 선입견에 이미지에 많은 영향을 받는 것으로 나타나고 있다. 그렇기 때문에 자신의 점포를 알리는 일에 많은 투자가 이루어져야 할 것으로 사료된다. 그리고 규모가 작은 take-out형 점포를 찾는 고객은 커피의 가격과 량 그리고 제공시간에 민감한 것으로 나타나고 있으며, 규모가 큰 커피전문점의 경우 가격이나 양 보다는 질적인 면에 훨씬 민감한 것으로 나타나고 있다.

메밀싹가루 첨가량에 따른 국수의 품질 특성

김윤선,한삭명,김종군,이영종,강일준,Kim Youn-Sun,Han Sag-Myung,Kim Chong-Kun,Lee Young-Jong,Kang Il-Jun 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4

This study was performed to provide basic data that will predict the usefulness of buckwheat sprout as food materials. The quality characteristics of noodles prepared with buckwheat sprout powder were investigated The buckwheat sprout powder was added to the noodles in 0, 2, 4, 6, and $8\%$ in proportion to the weight of wheat flour, respectively. The added amounts of buckwheat sprout powder did not affect the volume of the noodles. The weight of noodles was decreased, whereas tumidity of the soup after cooking the noodles was increased with the increment of the amount of added buckwheat sprout powder. The color of powder mixture, wet noodles, and cooked noodles was changed by the addition of buckwheat sprout powder. Lightness(L) was decreased, whereas yellowness(b) and redness(a) increased as the amount of buckwheat sprout powder increased. In the texture analysis, hardness and chewiness of wet noodles were increased significantly by the addition of buckwheat sprout powder. Hardness, chewiness, and gumminess increased significantly in the cooked noodles with more than $6\%$ substitution of buckwheat sprout powder. Other textural properties did not show any significant changes. The results of sensory evaluation revealed that the overall preference of noodles with 2 to $4\%$ substitution of buckwheat sprout powder was better than other sample groups. Therefore, the appropriate amount of addition for the buckwheat sprout noodles was 2 to $4\%$ buckwheat sprout powder in proportion to the weight of wheat flour.

산수유의 영양성분과 항균효과

이순옥(Soon Ok Lee),한삭명(Sag-Myung Han),김혜미(Hye-Mi Kim),정승경(Seung-Kyoung Jeung),최진영(Jin-Young Choi),강일준(Il-Jun Kang) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.7

산수유의 영양성분과 냉면육수 제조시 항균효과를 조사하여 식품소재로써 산수유의 이용성을 증대시키는 기초자료로 삼고자하였다. 산수유의 일반성분은 건량기준으로 탄수화물 87.7%, 조단백질 3.2%, 조지방 4.5%, 회분 4.6%이었다. 산수유의 총아미노산 함량은 2,470 ㎎%로 나타났다. 아미노산 조성으로는 산성아미노산인 aspartic acid가 523㎎%, glutamic acid가 347 ㎎%로 높게 나타났다. 지방산은 총 포화지방산 함량 30.8%, 총 불포화지방산 함량 69.2%로 다가불포화지방산의 함량이 높게 나타났다. 지방산 조성을 살펴보면 linoleic acid가 33.3%로 가장 높았고, 그 다음으로는 palmitic acid (25.1%), linolenic acid(21.6%), oleic acid(13.2%) 순이었다. 무기질 중 칼륨함량이 건물기준으로 2,067.5 ㎎%로 가장 높았고 그 다음으로는 Ca 372.9 ㎎%, Mg 98.4 ㎎% 순이었다. 산수유의 유기산 함량은 gallic acid가 19,478 ㎎%로 가장 그 함량이 높았으며, 그 다음으로는 succinic acid(18,167 ㎎%), malonic acid(14,487 ㎎%), malic acid(13,018 ㎎%) 순이었다. 산수유 3 g을 첨가하여 제조한 냉면육수는 살균효과를 향상시켜줄 뿐 아니라 저장기간에도 균의 생육을 충분히 억제시켰다. 관능검사 결과는산수유 1.5 g을 첨가하여 만든 육수가 색깔, 냄새, 맛 및 전체기호도에서 좋은 영향을 미치는 것으로 나타났다. The chemical components and antimicrobial effects were investigated to provide basic data that will predict the usefulness of Corni fructus as food materials. The carbohydrate, crude protein, lipid and ash contents of Corni fructus were 87.7, 3.2, 4.5 and 4.6% in dry basis, respectively. Total amino acid content of Corni fructus was 2,470 ㎎%. Major amino acids of Corni fructus were aspartic acid (523 ㎎%) and glutamic acid (347 ㎎%). The compositions of total saturated and unsaturated fatty acids of Corni fructus were 30.8% and 69.2%, respectively. Major fatty acids of Corni fructus were linoleic acid (33.3%), palmitic acid (25.1%), linolenic acid (21.6%) and oleic acid (13.2%). The mineral contents of Corni fructus were 2067.5 mg% of K, 372.9 ㎎% of Ca and 98.4 ㎎% of Mg in dry basis. The organic acid contents of Corni fructus were 19,478 ㎎% of formic acid, 18,167 ㎎% of succinic acid, 14,487 ㎎% of malonic acid and 13,018 ㎎% of malic acid. Naengmyon yuksu (beef stock for cold noodles) were prepared with the addition of Corni fructus. Corni fructus added to Naengmyon yuksu inactivated microorganism and inhibited the growth of microorganism during storage at 10℃. Naengmyon yuksu added 1.5 g of Corni fructus showed the highest sensory scores.