북한산 국립공원의 가치보전에 관한 탐색적 고찰

오흥진(Heung-Jin Oh) 한국콘텐츠학회 2009 한국콘텐츠학회논문지 Vol.9 No.5

본 논문은 북한산국립공원의 관광자원에 대한 소중한 가치보전에 관한 고찰을 통해 문제점과 개선방안에 대한 연구를 진행했다. 가치보전에 관한 考察에서 국립공원 관리 실태에 대한 선진외국의 경험을 사례로 탐색했으며 이러한 탐색의 결과를 북한산국립공원에 접목하여 보다 발전된 형태의 보전관리를 통해 북한산국립공원이 가지고 있는 가치를 지속해 나가는데 초점을 맞추었다. 또한 현재 북한산국립공원의 현황을 탐색하여 문제점에 대한 개선방안을 제시했으며 이에 대한 실증조사에서 전문가와 일대일 면접을 통해 전문가의견을 도출해 냈다. 본 논문이 자연이 준 우리의 위대한 유산인 북한산 국립공원의 가치를 보전하는데 기여가 되기를 기대한다. This study is to solve the problems arising from preserving the value of Bukhansan National Park as a precious tourism resource in South Korea. In order to effectively examine the value of preserving the resource, some cases of foreign countries having advanced skills and experiences in managing their national parks are examined so as to apply them to managing Bukhansan National Park. With this developed preserving method, this study mainly focuses on inducing the ways how to permanently maintain its value. Furthermore, some solutions for the problems through analyzing the current situation of Bukhansan National Park are suggested with additional proven opinions of serveral specialists interviewed. As a result, this study is expected to contribute on preserving the value of Bukhansan National Park which is one of the greatest properties in Korea.

경영환경 변화에 따른 호텔 식음료부서의 경영전략과 경영성과에 관한 연구

오흥진(Oh, Heung-Jin),홍수희(Hong, Su-Hee) 한국호텔외식관광경영학회 2015 한국호텔외식경영학회 학술발표논문집 Vol.- No.-

This study aims to find out the business strategy-business performance correlation employees perceive by the business environment changed in terms of internal marketing. When analyzing the effect of change factors of business environment on the business strategy of hotel F&B department, this study found out that employees’ perception of changes in the internal business environment of hotel F&B department had no effect on any of the business strategies. However, it was found that their perception of changes in the external business environment had effect on the aggressive, differentiation and defensive strategies of F&B department. Besides, all the business strategies were found to have significant effect on both the financial performance and the non-financial performance. Particularly, the differentiation strategy and the defensive strategy had significantly negative (-) effect on the financial performance and the non-financial performance respectively, but all the other strategies were found to have significantly positive (+) effect on both the financial performance and the non-financial performance. This finding shows that selective business strategies affect changes in the business environment, and all the business performances through selective business strategies can bring about substantially significant outcomes. Since F&B business of hotels have both direct and indirect effect on the change of business environment, it should react to customers’ needs by maximizing the efficiency of business strategies. One of the effect factors of business performance is improving the competences of employees and managers who directly contact customers at the touch-point. This study has a differentiated significance as having measured the business strategy and business performance employees perceived by the business environment changed. Based on the results above, this study can suggest implications for executive officers to establish decision-making directions and countermeasures by the business environment changed.

호텔 식음료 서비스품질 구성요인이 고객감정과 고객만족, 재방문의도에 미치는 영향

오흥진 ( Heung Jin Oh ),박용민 ( Yong Min Park ) 관광경영학회 2015 관광경영연구 Vol.65 No.-

As a result of an empirical analysis in this study, nine out of 13 subordinate hypotheses of five key hypotheses were selected. The results of hypothesis testing can be summarized as follows: Based on the results of an analysis of the effects that the service quality components of hotel food and beverages have on customer emotions, satisfaction, and revisit intentions, it was demonstrated that the service quality components had an impact on customers` positive and negative emotions. The detailed analysis showed that customer service and physical environments had a significant positive correlation and also had a significant negative effect on negative emotions. Service capabilities had a positive effect on customers` positive emotions, but it did not affect negative emotions. Food and beverage products did not have an impact on customers` positive emotions, but had a positive effect on their negative emotions. The analysis of effects of customer emotions on revisit intentions revealed that positive emotions had a positive impact on customer satisfaction, whereas negative emotions did not influence revisit intentions. It can be concluded that the basic components necessary for hotel food and beverage service quality are perceived responsiveness, service capabilities, food and beverage products and physical environments. A strategy should be developed to create internal communication programs based on the empirical analysis results in this study.

경영환경 변화에 따른 호텔 식음료부서의 경영전략과 경영성과에 관한 연구

오흥진(Oh, Heung-Jin),홍수희(Hong, Su-Hee) 한국호텔외식관광경영학회 2015 호텔경영학연구 Vol.24 No.4

OMA PoC 프로토콜의 성능개선 방안

전흥진(Heung-Jin Jeon),이종민(Jong Min Lee),권오준(Oh-Jun Kwon) 한국멀티미디어학회 2009 한국멀티미디어학회 학술발표논문집 Vol.2009 No.2

SIP는 인터넷 전화와 같은 실시간 데이터 전송을 위한 호 설정 시 적용되는 텍스트 기반의 응용계층 프로토콜이다. 호 설정 과정은 Agent와 SIP 서버와의 요청/응답 형태로 성립 된다. OMA PoC 서비스는 버튼을 누르고 통화하는 반이중 방식의 서비스다. 버튼을 누르는 동작은 SIP 서버에게 종단간의 호 설정을 요청하는 것이다. 호 설정에 소요되는 지연 시간은 SIP 서버의 현재 상태 즉, 처리능력, 호 설정을 요청하는 Agent의 수에 따라 가변적이다. 인터넷 전화의 주체는 Agent이다. 따라서 SIP 서버의 중재에 의해서가 아니라 Agents에 의해서 호 설정이 이루어진다면 호 설정 시간은 감소할 것이다. 이에 본 연구에서는 OMA PoC 통신에서 호 설정 지연 시간을 줄이기 위한 방안으로 ekiga 프로그램에서 구현되고 있는 Agent에 의한 호 설정 방법을 제시하였다. 이를 바탕으로 표준 OMA PoC 프로토콜의 호 설정에 따른 지연시간을 줄이기 위한 방안으로 활용하고자 한다.

SIP 시그널링 네트워크에서 지연 큐를 이용한 과부하 제어 방법

전흥진(Heung-Jin Jeon),장희숙(Hee Sook Jang),이종민(Jong Min Lee),권오준(Oh Jun Kwon) 한국멀티미디어학회 2010 한국멀티미디어학회 학술발표논문집 Vol.2010 No.2

차세대 네트워크는 IP를 기반으로 시그널링과 패킷이 함께 전송되는 통합망으로 구성될 것이다. SIP는 IP 전화의 호 설정 및 해제를 위한 응용계층 프로토콜이다. SIP 시그널링은 UA와 SIP 프록시 사이에서 요청/응답 형태의 3단계 핸드쉐이크 방식에 의해 이루어지며 SIP 프록시 서버는 하나의 호 설정과 해제를 위해 7개의 메시지를 처리한다. 호 설정을 요청하는 UA의 수가 증가하면 SIP 프록시 서버가 처리해야할 메시지의 수도 증가해 과부하 상황이 발생할 수도 있다. 본 논문에서는 SIP 프록시 서버의 과부하를 제어하기 위한 방안으로 SIP 프록시에 일반 큐와 지연 큐를 두어 입력되는 메시지가 일반 큐의 임계치를 초과할 경우 SIP 프록시 서버의 부하 감소를 위하여 새로 입력되는 INVITE 메시지를 지연 큐에 배치한다. 일반 큐의 메시지가 임계치 이하로 감소할 경우 지연 큐의 INVITE 메시지를 처리하는 방법을 제안한다. 지연 큐에 있는 INVITE 메시지에 대한 처리를 지연시킴으로써 해당 UA의 호 설정은 지연될 수 있다. 그러나 이미 처리중인 다른 INVITE 메시지의 호설정을 보다 빨리 수행함으로써 네트워크 시그널링 트래픽을 감소시켜 결과적으로 SIP 프록시 서버의 호 처리량은 증가할 것이라 기대된다.

호텔 식음료 종사원의 직무만족에 관한 연구

오흥진(Oh Heung Jin) 한국여행학회 2007 여행학연구 Vol.27 No.-

The purpose of this study of hoteliers employed at the food & beverage(F/B) department which was heavily dependent on labor forces among departments of hotels was to find out any relationship between their Job Satisfaction and their Perceived Service Quality, and to find out the effective management strategies for better customer service. The subjects were 385 F/B employees at 9, 5-super deluxe and 4-deluxe hotels in Seoul during April 2007. In this study, the Questionnaire was mainly composed of 3 different parts, which were the Job Satisfaction, the Perceived Service Quality, and the Socio-Demographic Items of F/B employees'. The Job Satisfaction part was divided into 4 factors of Work-related, Wage -related, Promotion-related, and Interpersonal Relationship-related factors. The Service Quality part was divided into 2 factors of service Quality provided with interior/exterior parts of hotels, and the service Quality provided by F/B employees. The service Quality provided with interior/exterior parts of hotels was again divided into 2 of physical factors and F/B goods, and the service Quality provided by F/B employees was divided into hospitality and serving capability. The results were analyzed by SAS (Statistical Analysis System) v.8 Statistical Package for nominal scaled Likert-type Questions, Frequency Analysis, Cronbach's alpha, and Factor Analysis. The findings of this study indicated that there was a significant positive effect between the FIB employees' Job Satisfaction of Work-related factors and their Perceived Service Quality among 12 items out of 16. But Promotion-related and Wage-related factors of F/B employees' Job Satisfaction made no significant effect on the Service Quality provided by F/B employees. The results revealed that first, in-depth studies necessarily needed on the relationship between the Job Satisfaction and the Perceived Service Quality of the F/B employees's. Second, there were needs to survey F/B employees' Job Satisfaction annually or at least as occasion demands for the improvement of Service Quality. Third, for better services which were the ultimate purposes of hotel businesses, there needed mutual understandings between the proprietors and the employees of the hotels.

호텔 경영환경 변화가 식음료(연회)부서의 경영성과에 미치는 영향

오흥진(Oh, Heung-Jin),홍수희(Hong, Su-Hee) 한국관광레저학회 2015 관광레저연구 Vol.27 No.6

SIP 프록시 큐의 비선형적 과부하 제어 방법

이종민,전흥진,권오준,Lee, Jong-Min,Jeon, Heung-Jin,Kwon, Oh-Jun 한국시뮬레이션학회 2010 한국시뮬레이션학회 논문지 Vol.19 No.4

Recently, the Internet telephony has been used rather than the traditional telephony by many Internet users, with low cost. Session Initiation Protocol(SIP) is the standard of application layer protocol for establishment and disconnection of the session for Internet telephony. SIP mainly runs over the UDP for transport. So in case of the loss of the INVITE request message, the message is retransmitted by an appropriate timer for reliable transmission of the UDP message. Though the retransmission is useful for ensuring the reliability of SIP messages sent by the users, it may cause the overload traffic in the SIP proxy server. The overload in SIP proxy servers results in the loss of many input messages. This paper presents a non-linear overload control algorithm to resolve the overload condition of the server. we simulate our proposed algorithm using the network simulator ns-2. The simulation results show that the throughput of the server with the proposed algorithm have been improved about 12% compared to the existing linear control algorithm.

호텔 식음료 서비스의 실패가 서비스회복에 미치는 영향

김홍범(Hong Bumm Kim),오흥진(Heung Jin Oh) 한국호텔외식관광경영학회 2011 호텔경영학연구 Vol.20 No.1

The purpose of this study is to examine how the failure of delivering hotel food and beverage services affects the resulting service recovery through the customers` perceived fairness and the emotional responses. A survey was conducted to receive responses of 498 customers for five-star and four-star luxury hotels in Seoul, Korea. Results show that process-oriented aspects in the problem solving process, such as fairness and fast response, are crucial to hotels once they fail to deliver services. The more serious the failure to deliver F&B services to customer, the more effective the recovery should be fulfilled. Additionally, the ways to recover fairness were found to vary depending on the degree of such failure. The results also confirmed that consequential failures such as hygiene issues, product defects, facilities and environment, prices, unclear sales policies, foods not cooked as ordered, and the insufficiency of inventory could increase the positive responses of customers through performing service recovery like appropriate compensation for customers with complaints. The higher the perception of fairness, the more positive influence it had on the results of service recovery. Result noted that it would be important to get an accurate understanding of customers` expectations for service recovery based on the received customer complaints and demands, and come up with a plan to respond to them properly.