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외식창업자의 창업성공요인이 창업성공 및 창업권유에 미치는 영향
신충섭(Shin, Chung-Sub),황규삼(Hwang, Gyu-Sam),김혜숙(Kim, Hye-Sook) 청운대학교 관광산업연구소 2015 관광산업연구 Vol.9 No.2
This research analyzes the effect of a restaurant founder’s success factors on successful business and suggestion of commencement. The purpose of this report is to suggest entrepreneur’s business establishing strategies and implications based on the result. The analysis of the collected are the following: First of all, by using a multiple regression analysis on how a restaurant’s success factors influence the success of commencement, four variables have been identified to be related to the success. They are goal directedness, activeness, risk-taking tendency, and confidence and study directivity. As a result, rest of the variables - empowerment, usage of technology, teamwork and other factors - have been omitted. Second, a multiple regression analysis is used to find out the impact on suggestion of commencement, and confidence, research directedness, risk-taking tendency, usage of information, empowerment, object directedness and other factors are found out to be related while other variables - assertiveness and teamwork - have been disregarded. Third, a simple regression analysis is used to find out the effect of success of commencement on suggestion of it. As a result, the variable which has an impact on the suggestion was turned out to be the factors of success of commencement itself.
중식당 조리사의 직무환경과 직무열정과의 인과관계 분석 : 공적자기의식을 조절효과 중심으로
신충섭(Shin, Choung-Seob),김혜숙(Kim, Hye-Sook),전현근(Jeon, Hyun-Keun) 한국외식경영학회 2019 외식경영연구 Vol.22 No.6
본 연구는 중식당 조리사들의 직무환경이 직무열정에 어떠한 영향이 미치는 가를 분석한다. 또한 공적자기의식이 직무환경과 직무열정 간에 조절효과가 있는 가를 분석하고자 한다. 본 연구의 분석 결과를 요약하면 다음과 같다. 첫째, H1를 검정하기 위해 직무환경이 강박열정 미치는 영향을 분석한 결과, 복지환경, 인적환경은 정(+)의 유의한 영향을 미치는 것으로 나타났으나 시설환경은 정(+)의 유의한 영향을 미치지 않는 것으로 나타났다. 둘째, H2를 검정하기 위해 직무환경이 조화열정에 미치는 영향을 분석한 결과, 복지환경, 인적환경, 시설환경은 정(+)의 유의한 영향을 미치는 것으로 나타났다. 셋째, H3를 검정하기 위해 조리사의 공적자기의식은 직무환경과 직무열정 간의 영향 관계를 분석한 결과, 조절효과가 없는 것으로 분석되어 기각이 되었다. The current study analyzes effect of Chinese cuisine chefs’ work environment on work passion. It also attempts to investigate regulation effect of public self-consciousness between work environment and work passion. The following are the result of the analysis. First;in order to test H1;effect of work environment on obsessive passion was analyzed; as a result;welfare environment and human environment had significantly positive effect while facility environment did not. Second;in order to test H2;effect of work environment on harmonious passion was analyzed; as a result;welfare environment;human environment;and facility environment had significantly positive effect. Third;in order to test H3;influential relationship of chef’s public self-consciousness between work environment and work passion was analyzed. there was no regulating effect; thereby it was rejected.
와인 선호도 요인과 고객만족 및 고객충성도, 재구매 의도에 관한 인과관계 연구
신충섭 ( Choung Sub Shin ),조정란 ( Jeong Lan Cho ),김섭 ( Sub Kim ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2011 호텔리조트연구 Vol.10 No.1
The wine consumption of Korea has been accelerating as a result of wide spread western lifestyles and Koreans` recent pursuits, well-being, and customers` desire and increasing demand for wine. This research shows how customers` preferences affect on grape species business performance(especially customer satisfaction, customer loyalty, and repurchases intention). This study based on survey results suggests ideas and marketing strategies to wine suppliers and retailers. As a statistical hypothesis test, wine preferences and the multiple regression analysis on customer satisfaction were held and the test results indicated that dry flavor positively impacted customer satisfaction. The wine enthusiasts favor the dry flavor of wine and it indicates that enthusiasts prefer grapes` tannin like Cabernet Sauvignon. The multiple regression analysis of repeated purchasers` intention shows that dry flavor and characteristics on producing circumstances heavily influence their intentions. The multiple regression analysis for wine preferences and customer loyalty, dry flavor and the scent are two most important factors to attract the customers.
항공사와 객실 승무원 이미지 요인과 고객만족 및 고객충성도와의 인과관계 분석 -인천국제공항 고객들을 대상으로-
민정원 ( Joung Won Min ),신충섭 ( Chung Sub Shin ),김섭 ( Sub Kim ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2013 호텔리조트연구 Vol.12 No.2
본 연구는 연구목적에 부합하여 나름대로 연구를 수행하였지만 연구자의 의도와는 다르게 몇 가지 연구의 한계점을 내포하고 있다. The summary of the results of the empirical analysis are as follow. First, as it was proved through regression analysis that the all five dimensions of airline image has a positive(+) effect on customers` satisfaction. Second, as it was proved through regression analysis that the all five dimensions of airline image has a positive(+) effect on customers` loyalty. Third, as it was proved through regression analysis that the all three dimensions of flight attendants image has a positive(+) effect on customers` satisfaction. Fourth, as it was proved through regression analysis that the all three dimensions of flight attendants image has a positive(+) effect on customers` loyalty. In last, the customers` satisfaction of airline image and flight attendants image was found to have a significant positive effects on customers` loyalty. The results of this study may be applied in establishing airline image strategies.
패스트푸드 프랜차이지의 서비스품질과 고객만족 및 재구매 의도에 관한 인과관계 연구
장대성(Dae Sung Chang),신충섭(Chung Sub Shin),김민수(Min Soo Kim) 한국경영학회 2004 經營學硏究 Vol.33 No.6
This study was conducted to identify which service quality factors influence customers’satisfaction and revisiting of the fast food shops in Korea. The result of this study shows that food quality is the most important factor for the fast food shop customers’satisfaction and revisiting intention.Food service industry has been dramatically increased for last ten years in Korea because of increasing income and the number of working women. Nowadays foreign style restaurants have been more popular than traditional Korean restaurants to Korean young people. Among foreign style restaurants, fast food shop has been grown for last ten years. Fast food industry belongs to service industry and service quality is very important to operate fast food shop. It is necessary that fast food shops improve service quality to get competitive advantages. Before improving service quality, it is very important to identify critical service quality factors influencing customers’satisfaction and intention of revisiting. Thus, this study conducted an empirical study to provide strategic suggestions for improving fast food shop customers’satisfaction and intention of revisiting.Based on the review of related literature, six service quality factors including PZB (1988)’s five service quality dimensions were selected in this study. They are tangibility, reliability, responsiveness, assurance, empathy and quality of foods. Among six service quality dimensions, tangibility was redefined as quality of shop and quality of foods because tangibility includes foods and all equipments, facilities of shop and everything of shop building. Thus, among six quality factors, quality of foods and quality of shop were used to measure tangible service quality factor. Reliability, responsiveness, assurance and empathy were utilized as the observational variables for intangible service quality factor. And it is necessary to develop items to measure the quality of foods. Five variables of taste, fresh materials, sanitation, shape, temperature were employed to measure the quality of foods. And then we designed a causal model to find out the service quality factors influencing customers’satisfaction and intention of revisiting in Korean KFC shops.According to the purpose of this study, we collected data from respondents who visited KFC shops in Seoul, Korea. Four KFC branches respectively at Kangnam and Incheon Airport, Seoul National University, Donamdong were selected for data collection respectively. Data collection process was conducted in February, 2002. We collected total 489 questionnaires from people visiting four KFC shops selected for collecting data in Seoul, Korea.After collecting data, the dimensionality of the six service quality factors were examined by means of a confirmatory factor analysis. Although Chi square is significant, GFI, AGFI, and RMR appear good. Thus, the result of CFA suggests that six quality dimensions were confirmed. And then a structural equations model analysis was conducted to identify which factors among six service quality factors influence customers’satisfaction and repurchase intention of the fast food franchisees in Korea. Although Chi square is significant, the values of GFI, AGFI, and RMR are appropriate. Thus, the fitness of model is fine. The results of the causal analysis show that food quality is the most important factor for the fast food shop customers’satisfaction and shop quality also influences customers’satisfaction. But they don’t influence the repurchase intention of the customers. In addition customers’satisfaction impacts the repurchase intention of customers. However, intangible service quality does not influence customers’satisfaction. The results of this study give a very important suggestion that geographical location and building values of shop, which are very expensive to maintain in Korea, do influence customers’satisfaction. And the taste of food is found as the most critical service quality factor for Korean fas
한식 레스토랑의 관계마케팅 요인과 관계품질 및 점포충 성도와의 인과관계 분석 -한식 레스토랑 업체를 중심으로-
윤원석 ( Won Suk Yoon ),신충섭 ( Chung Sub Shin ),민정원 ( Jong Won Min ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2013 호텔리조트연구 Vol.12 No.3
This study analyzes the factors of relationship marketing Korean restaurant going impact on the relationship between quality and store loyalty. Korean restaurant management strategy and service strategy based on the results of analysis to provide basic data for the purpose. In this study, AGFI .819, so the model is a good level of fitness. And simplicity of Fit Index (396.641/215 = 1.845), as mentioned earlier, quite good, and to 1.8 RMSR levels that can be allowed because of a lower standard than 0.05 to 0.036. Result of running a structural equation model analysis, the hypothesis of black studies in this study showed that Korean restaurant on the trust of the customer relationship marketing factors affecting customer satisfaction affecting anateuna And showed the trust of customers to influence the customer``s satisfaction, customer satisfaction and store loyalty affects.