외식사업 신규창업을 위한 사업계획서 작성방법 사례와 투자경제성 분석에 관한 연구

홍기운 한국조리학회 1997 한국조리학회지 Vol.3 No.1

This study was performed as placing stress on business plan preparation and investing economy analysis centered to cases upon presenting the premises of study for new foundation of food service business. The summarized results are as follows: 1. In the aspect of carrying out process of practical project, establishing the promotion strategy, the facility project program, the menu program, the facility and furniture program, organization & manning schedule, the business operation schedule, review of all laws & provisions and the allout promotion schedule in order were deployed. 2. Analysis of investing economy for review of profitability 1) In case of investment, excluding \600million for the real estate lease among the total investment of \1billion, it was required by \161,235,000 for interior project, \161,110,000 for facility & equipment, \19,235,000 for fittings, \27,600,000 for menu plate & uniform, \27,600,000 for furniture, \13,800,000 for sign article. 2) In case of loss & profit presumed the annual turnover is to be \1,115,856,000, the contingent profit(before tax)is to be \148,966,000 which is 13.3% in comparson to the sales amount and the net profit(after tax)for this term is to be \104,276,000 which is 9.3% against the sales and the profitable ratio to the equity investment(\500 million)is 20.9% and it satisfies 20% of the premises of study. 3) In case of the payback period will be approximately two(2) years which indicated within three(3) years that is standard of new project evaluation term of ordinary enterprise. 4) In case of internal rate of return it will be 21.5% which is favorable profitability as taking into account of 15% that is standard of new project evaluation by ordinary enterprise based on general downtown money interest. That the investing value of Happy Day profitability is hinted as it is sufficient enough as the case under this study based upon such results and considered that securing supremacy is competitive power in case of commitment will be possible.

외식산업 음식물쓰레기의 효율적인 처리방안에 관한 연구

홍기운(Ki Woon Hong),김숙희(Sook Hee Kim) 한국조리학회 1998 한국조리학회지 Vol.4 No.1

The handling of food garbage should be effectively acomplished to strengthen national competitive power, conserve the environment and improve the public health. But the study of this subject left much to be desired. So we studied about present situation, specific character and decreasing method of food garbage and practical application of Hazard Analysis Critical Control Point(HACCP) system to handling of food garbage. Actually eight trillion won per year which corresponds to the one fifth of the debt from international monetary fund(IMF) as these day`s exchange rate was wasted by the form of food garbage, so the government should have willing of support the revenue source of investment to develop and accomplish the effective handlling of food garbage. National public relations(P.R) into improvement of eating and drinking culture and enlightenment of environment movement will be needed Under the organic cooperation of industrial, academic, government circles, active studies should be accomplished. we hope this study can be used as the basal material of field of handling of food garbage.

(±)-6a, 7-Dihydro-1-hydroxy-6, 6-dimethyl-3-pentyl-6H-dibenzo [b,d] pyran-9(8H)-one의 염소화 반응에 관한 연구

홍기운,육찬남,백승화 圓光大學校 1991 論文集 Vol.25 No.2

(±)-6a, Dihydro-1-hydroxy-6, 6-dimethyl-3-pentyl-6H-dibenzo[b,d] pyran-9[8H]-one의 염소화 반응은 metal halide와 함께 18-crown-6존재하에m-chloroperbenzoic acid에 의해 산화반응이 일어났다. 이 반응계에서는 염소화 반응이 방향족 고리에만 선택적으로 일어났다. (±)-6a, 7-Dihydro-1-hydroxy-6, 6-dimethyl-3-pentyl-6H-dibenzo [b, d]pyran-9(8H)-one has been chlorinated in the aromatic ring with metal halide in the presence of 18-crown-6 on oxidation with m-chloroperbenzoic acid. This reagent system effects the regiospecific chlorination of activated aromatic ring over olefinic double bond.

관광호텔의 조직문화가 종사원의 조직충성도, 직무몰입, 이직의도에 미치는 영향

홍기운(Ki Woon Hong),정희남(Hee Nam Jung) 한국관광연구학회 2012 관광연구저널 Vol.26 No.6

This study intends to examine the influence of Organization Culture of hotel on the Organizational Royalty, Job commitment and Turnover Intention. A group of people employed at 8 hotels locates in seoul selected. Total of 320 copies of questionnaire were distributed, and 291 answers were used for analysis. After a process of data coding. To test the hypotheses in the previous study, statistical analysis such as frequent analysis, factor analysis, reliability analysis, multiple regression analysis were fulfilled using software program SPSS 18.0. To accomplish the purpose of this study five hypotheses were established. As a result of this study it was found that Organizational Culture was important factor influencing employees` Organizational Royalty. Tourist hotel employees` Organizational Royalty has an effect on Job Commitment and turnover Intention, and Job commitment and Turnover Intention have an effect on each other.

외식비 소비지출에 따른 성인의 식행동 양상에 관한 연구

홍기운(Ki Woon Hong),김이수(Yi Su Kim) 한국조리학회 2002 한국조리학회지 Vol.8 No.2

외식업 경영자의 완벽주의 성향이 서비스 몰입, 재방문 의도, 경영성과에 미치는 영향

홍기운(Hong Ki Woon) 한국지역복지정책연구회 2019 지역복지정책 Vol.30 No.-

연구는 외식업이 종사원에 의해 서비스 품질과 경영성과가 이루어지는 대표적인 인적 서비스 기업이라는 관점에서 논의되었다. 남성과 여성 경영자는 모두 5~10년 정도의 음식점 경영 중이며, 단독(개인) 경영형태를 보였다. 음식점 업태(업종) 또한 대부분이 한식음식점은 운영하고 있다. 반면 남성 외식업 경영자는 젊고, 학력이 높으며, 종업원 수나 매출에서도 여성 경영자보다 많은 것으로 나타났다. 완벽주의 성향과의 영향요인을 살펴보면 완벽주의1(타인지향 완벽주의) 성향은 매출, 서비스 몰입, 재방문 의도에는 모두 유의미한 영향관계를 보이고 있었다. 그러나 경영성과에는 영향요인도 적었다. 그러나 완벽주의2(자기지향 완벽주의) 성향은 매출, 서비스 몰입, 재방문 의도는 완벽주의1(타인지향 완벽주의)과 동일하면서 경영성과에서도 유의미한 영향관계를 보이고 있었다. 즉 경영자의 완벽주의 성향은 외식업과 같은 고객에 대한 서비스를 근간으로 하는 직종에서는 매우 필요한 요소일 수 있다. 현재 남성 외식업 경영자의 경우 종업원 수나 매출에서 여성 경영자보다 많은 것으로 나타나고 있으나 경영성과에 대한 영향관계를 살펴볼 필요가 있다. This study was discussed from the perspective of the restaurant business as a representative human service company in which service quality and managerial performance were achieved by employees. Both male and female executives have been in restaurants for five to ten years, showing a mode of independent management. Restaurants Most businesses also operate Korean restaurants. On the other hand, male restaurant managers are younger, more educated, and the number of employees and sales is higher than that of female managers. Factors influencing perfectionism showed that perfectionism 1 had a significant effect on sales, service commitment, and return intention. However, there were few factors influencing management performance. However, perfectionism 2 (self-oriented perfectionism) had a significant effect on sales performance, service commitment, and return visit intention. In other words, managers perfectionism tends to be a very necessary factor in occupations based on service to customers such as the restaurant business. At present, the number of male restaurant managers is higher than the number of female managers in terms of number of employees and sales, but it is necessary to examine the impact on management performance.

외식업체 경영자의 격려가 종사원의 직무만족, 직무열의, 충성도에 미치는 영향

홍기운(Hong Ki-Woon) 한국지역복지정책연구회 2020 지역복지정책 Vol.31 No.-

본 연구에서는 칭찬의 개념을 포함한 격려의 측정척도를 개발하고, 이들이 종사원의 직무만족과 직무열의, 충성도에 미치는 효과에 대하여 포괄적으로 기술하고자 하였다. 이 연구는 140명을 대상으로 결과를 분석하였다. 인구사회학적 특성을 보면 남성, 20대~30대, 전문대 졸, 정규직, 10년 이하의 근무경력자의 의견이 지배적이다. 결과에서 외식업체의 경영자가 종사원에 대한 격려는 그들의 직무만족과 직무열의, 충성도에 매우 큰 영향력이 있다는 것을 알 수 있다. 첫째, 본 연구의 검증결과로 외식업체 경영자의 격려가 종사원의 직무만족, 직무열의, 충성도에 모두 영향을 미치는 것으로 나타났다. 경영자는 경영자 스스로의 격려의 중요성을 인식하여야 할 것이다. 둘째, 종사원의 직무만족은 그들의 직무열의와 충성도에 유의미한 영향을 미친다. 그러므로 직무만족 요인에 대한 방법을 보다 세부적으로 판단하여 강화할 수 있는 방안을 만들기 위한 노력이 필요하다. 셋째, 연구의 목적을 달성하기 위해 직무만족, 직무열의, 충성도의 영향관계를 검증하였으나, 모두 단일요인으로 분석하였다. 향후 연구에서는 일반적 사항과 세분화된 하위요인간의 차이 분석을 실시하여 보다 폭 넓은 검증의 필요성이 제기된다. In this study, a measure of encouragement, including the concept of praise, was developed, and the effect of these on job satisfaction, job enthusiasm, and loyalty of employees was intended to be comprehensively described. This study analyzed the results of 140 subjects. In terms of demographic and sociological characteristics, opinions of men, 20s~30s, college graduates, regular workers, and working experience of less than 10 years dominate. From the results, it can be seen that the encouragement of the restaurant company s managers to their employees has a great influence on their job satisfaction, job enthusiasm, and loyalty. First, as a result of the verification of this study, it was found that the encouragement of the restaurant business manager had an effect on the employee s job satisfaction, job enthusiasm, and loyalty. Managers should recognize the importance of their own encouragement. Second, the job satisfaction of employees has a significant effect on their job enthusiasm and loyalty. Therefore, it is necessary to make an effort to make a method that can be reinforced by judging the method for job satisfaction factors in more detail. Third, in order to achieve the purpose of the study, the effects of job satisfaction, job enthusiasm, and loyalty were verified, but all were analyzed as single factors. In future studies, the need for wider verification is raised by analyzing the differences between general and sub-factors.

이명박 정부의 외식산업 세계화 정책의 과제와 추진방향

홍기운(Hong, Ki-Woon),이웅규(Lee, Woong-Kyu),김은희(Kim, Eun-Hee) 한국외식산업경영학회 2008 외식산업경영연구 Vol.4 No.1

사상체질의학에 따른 외식행태에 관한 실증적 연구

홍기운(Hong, Ki-Woon),이웅규(Lee, Woong-Kyu),김은희(Kim, Eun-Hee) 한국외식산업경영학회 2006 외식산업경영연구 Vol.2 No.1

4실린더 디젤기관 공명 흡기계의 최적설계에 관한 연구

홍기운(K.Y. Hong),남정길(JG. Nam),최재성(JS. Choi) 한국자동차공학회 2000 한국자동차공학회 지부 학술대회 논문집 Vol.- No.-

In this paper, effects of resonator within intake manifold system on volumetric efficiency were investigated in the 4-cylinder and 4 stroke Diesel Engines. The effects of resonator system were analyzed on resonant speed and on volumetric efficiency. Resonant speed was calculated by acoustic theory and volumetric efficiency by the method of characteristics.<br/> As the results, good correlations among inlet pressure, natural frequency and volumetric efficiency for a complicated intake system with resonator, was confirmed. And the optimum design method of the resonant system which had the overall high and flat characteristic of volumetric efficiency was proposed.<br/>