http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
외식부문 : 와인 전문가, 애호가, 초보자의 신세계와인과 구세계와인 선택속성 차이에 관한 연구
이준재 ( Jun Jae Lee ),김경한 ( Gyeong Han Kim ) 한국호텔리조트카지노산학학회 2006 호텔리조트연구 Vol.5 No.1
The Korean wine market is growing up fast regardless of many influence elements such as socieity, culture, economy, system and etc. The Korean wine market is becoming a main target for domestic wine distributors who import wine from both the `old world` and the `new world`. In this study, I categorized-based on many studies-wine consumers in "consumers of old-world wine" and "consumers of new-world wine", and analyzed the characteristics of consumers in each category. Although there were several problems in the results of the research the following outcome was induced. First, there are significant differences in the recognition of problems related to wine consumption and the necessity for situation improvement by each group of wine connoisseurs, wine lovers and new wine consumers. Second, there are significant differences in the standards used to select old world wines and new world wines by each group of wine connoisseurs, wine lovers and new wine consumers. Third, there is a significant difference among wine experts and lovers in selecting a wine depending on its origin. Fourth, many of wine consumers in Korea are not specialists but non-experts, drinkers, and beginners. Thus, we can use the result of this study to estimate a potential purchasing power in the Korean wine market. Lastly, I suggested a vision so that researchers can consider further studying on wine marketing by country and the future development of the wine industry.
호텔 레스토랑 지배인의 이슈리더십이 구성원의 만족도와 영업성과에 미치는 영향에 관한 연구
이준재 ( Lee Jun Jae ) 대한관광경영학회 2004 觀光硏究 Vol.18 No.2
This study applied Issue Leadership? which can be said as the new theory of leadership and the Korean theory of leadership, to hotel restaurant managers to look into its influence on satisfaction and effective performance of employees. The followings show the summarized results of an empirical study. First, the issue leadership 3P(Pell, Push, Power) of hotel restaurant managers showed significant difference in the job satisfaction. Second, the issue leadership3P(Pull, Push, Power) of hotel restaurant managers showed significant difference in the performance of employees. Third, the issue leadership 3P(Pell, Push, Power) of hotel restaurant managers partially showed significant difference in the understanding of issue leadership. This study presented that the issue leadership that influences the change in hotel industry has large influence on the job satisfaction and performance of employees. This can be related to the future management of hotels in Korea.