메뉴 상품 마케팅 전략방안에 관한 연구

김장익(Jang Ik Kim),홍철희(Chul Hee Hong) 한국조리학회 1998 한국조리학회지 Vol.4 No.1

It is difficult to make the menu which customers want in restaurant industry because of IMF situation. Therefore, utilization of service marketing is needed by best effect through least investment in restaurant industry. The background of restaurant industry is not directly related to the improvement of tourism industry. We should give a hand to tourism and restaurant industry by holding international events, so the way of thinking among people is changing. And importing of famous foreign brand and opening shops are accellerating the improvement of tourism and restaurant industry. In this perspective, improvement factors of restaurant industry are as follows: the increase of past time, the increase of disposable income, the increase of woman`s having jobs and double income, requirement of people about health food, the increase of nuclear family, and the change of viewpoint among people This restaurant industry is service industry, and it sells invisible service except the aspect of selling menu. In addition, in terms of menu, price reduction strategy should be done by cost reduction and restructuring. The ultimate purpose of marketing is to increase sales, and to do this, we should increase the number of customers in shops. That means we should create new customers and try to attract customers who used to be regular in the shops. Therefore, the demonstration of management ability and positive reaction is really needed So the most important things in marketing are as follows: proper strategy for double consumption, increasing the number of customers through new specific menu, menu life cycle according to menu item, menu development by considering customer, making recipe, enhancement of product quality and cost reduction by customer`s opinion. We should concentrate on national menu first and try to develop menu for international market It is absolutely needed that we set up the menu product strategy through menu marketing with various products and constant study related to menu marketing is to be done.

영구자석형 다자유도 구형전동기의 토크특성 분석과 효율 향상에 대한 연구

이호준(Ho-Joon Lee),김용(Yong Kim),장익상(Ik-Snag Jang),박현종(Hyun-Jong Park),강동우(Dong-Woo Kang),원성홍(Sung-Hong Won),이주(Ju Lee) 대한전기학회 2012 전기학회논문지 Vol.61 No.1

A surfaced permanent magnet spherical motor is capable of operating as three degree of freedom that used for the joints of the robot"s arm, leg, and eyes. Ongoing research like new concept is essential part of motor field, it will make a great contribution in the future the overall portion of the motor, is becoming expected. The author analysis torque characteristics in spherical motor with state of rotating and positioning. And future design direction is smaller motors with equivalent or higher output. Solutions as torque and efficiency improvements are selecting the core with special processing type like powder metallurgy materials. Their special characteristic is high permeability and low eddy current losses at high speed, so improved the torque and efficiency.

다자유도 구형 구동 모터의 와전류 손실 저감을 통한 효율 향상 연구

홍경표(Kyung-Pyo Hong),김용(Yong Kim),장익상(Ik-Sang Jang),이호준(Ho-Joon Lee),강동우(Dong-Woo Kang),원성홍(Sung-Hong Won),이주(Ju Lee) 대한전기학회 2012 전기학회논문지 Vol.61 No.1

The Multi D.O.F spherical motor can drive rotating as well as tilting three degree of freedom with one motor. Existing three degree of freedom to drive with three motors that are connected by gears and belts, that will be too large size and big loss at gears and belts. So Reducing system size and improving efficient is using the Multi D.O.F spherical motor in three degree of freedom systems. For this reason, efficiency of Multi D.O.F spherical motor is one of the important performance indiccators. In this paper presented that how to improve the efficiency of the Multi D.O.F spherical motor. The fist of method is using the stator iron core"s material with high permeability and resistivity for reducing the eddy current loss. However, it was the disadvatages of motor-making and economic. So author propose the resonable method of reducing the eddy current loss in the stator iron core. That is using the rotor with double-air gap.

산수유 추출물을 첨가한 요구르트의 품질 특성

강병선(Byung Sun Kang),김장익(Jang Ik Kim),문성원(Sung Won Moon) 한국조리학회 2012 한국조리학회지 Vol.18 No.3

In this study, we investigated the quality characteristics of yogurt with different amounts(0.5, 1.0, 1.5, 2.0%) of Sansuyu(Corni Fructus) extracts. The yogurt products were evaluated for sensory properties, acid production(pH, titratable acidity) and the number of viable cells during storage up to 21 days at 10℃. The products containing 0.5% and 1.0% Sansuyu extracts showed the highest scores for color, smell, softness, taste, and overall acceptability. For the intensity characteristic scores, color, smell and bitter taste increased as the proportion of Sansuyu extract increased. Softness was lowest, but it was highest in the 0.5% and 1.0% Sansuyu extracts. During storage, titratable acidity increased while pH gradually decreased. pH was lower in the sample with Sansuyu extract than that of the control, and the titratable acidity increased with increasing Sansuyu extract content on day 0. There was significant difference in viable cell counts among the samples. These results indicated that the yogurt added with 0.5~1.0% Sansuyu extract was acceptable.

지역축제 체험요소의 만족도가 지각된 가치와 재방문의도에 미치는 영향

임미래 ( Lim Mi Lae ),김장익 ( Kim Jang Ik ),박은혜 ( Park Eun Hyae ) 한국이벤트컨벤션학회 2021 이벤트 컨벤션 연구 Vol.17 No.2

Purpose - The purpose of this study is to investigate the effects of experience factors of festival on satisfaction and revisit intention, so that make this become the basic data for better local festival which can attract more participants consecutively. Design, data, and methodology -To accomplish this purpose, the survey for visitors of local festival in country was progressed, and experience factor was divided into four main components: ‘entertainment’, ‘education’, ‘deviance’, and ‘aesthetic’ factors. Based on previous studies, this study hypothesized and tested it using regression analysis. Result -The educational and aesthetic elements of the local festival had a significant impact on satisfaction. Satisfaction with the local festival experience factors had a significant impact on perceived value. Satisfaction with local festival experience factors had a significant impact on the revisit intention. Conclusions -Educational factor and aesthetic factor affect to satisfaction. This research proves positive relation of satisfaction and revisit intention. In order to lead the growth of local festivals and further develop as a tourist spot representative of the region, it is required to constantly revisit visitors. Recognizing that perceptual value has an impact on these return visits, it is necessary to develop various measures and continual improvement that will give better value to visitors.

관광호텔 주방관리 개선방안에 관한 연구 : 메인주방 중심으로

김장익 관광품질시스템학회 1997 관광품질시스템연구 Vol.3 No.3-4

한국 외식산업의 개선방안에 관한 연구

김장익 한국관광산업학회 1998 Tourism Research Vol.12 No.1

You know the problem of korean food service industry are the lack of knowledgement for management, the lack of professionalism, the overspending of loyalty, the low quality of menu and the lack of ability to greet the new age and the problems out of the management are the poor policies, the poor system, the poor kitchen appliances, the problem for the expansion of store and the unconsciousness for the environment protection. The solution for the matters are the establishment of menu-engineering, the effective education for employee, the strategic marketing, the establishment for progressive regulation, the development of traditional food and the high perceived environment consciousness. we have some elements to succeed in hood service industry as follow first, we should understand the change of customers style second, we should invest a lot an facilities third, the owner should manage the store effectively with professionalism.