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가정식사 대용식(HMR) 제품 유형별 재구매 의도와 소비자 태도 구성개념간의 구조적 관련성 검증
정라나(La Na Chung),이해영(Hae Young Lee),양일선(Il Sun Yang) 대한지역사회영양학회 2007 대한지역사회영양학회지 Vol.12 No.3
The purposes of this study were to analyze the consumer inclination to convenience towards HMR in order to verify the structural correlation of the actual state of consumption, and to analyze consequently, the direct or indirect effects among ``frequency of using,`` ``preference``, ``satisfaction``, and ``intention to repurchase``. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling of 550 subjects, who were distributed a questionnaire from March 12 to 30, 2005. A total of 451 questionnaires were returned (the return rates were 82%). The main results of this study were as follows : Regarding the types of HMR, ``Ready to eat`` had higher preference (3.31), satisfaction (3.33) and ``intention to purchase it again`` (3.38) than those of ``Ready to heat`` and ``Ready to end-cook.`` Consumer inclination to convenience towards HMR was analyzed in order to verify the structural correlation of the actual state of consumption, and consequently, the direct or indirect effects among ``frequency of using,`` ``preference``, ``satisfaction``, and ``intention to repurchase`` were analyzed. The gross effect of ``frequency of using`` on ``intention to repurchase`` was 0.435, the gross effect of preference on ``intention to purchase it again`` was 0.659, and the gross effect of satisfaction on ``intention to purchase it again`` was 0.772 for ``Ready to eat.`` The gross effect of ``frequency of using`` on ``intention to repurchase`` was 0.448, the gross effect of preference on ``intention to repurchase`` was 0.556, and the gross effect of satisfaction on ``intention to repurchase`` was 0.654 for ``Ready to heat.`` The gross effect of ``frequency of using`` on ``intention to repurchase`` was 0.432, the gross effect of preference on ``intention to repurchase`` was 0.494, and the gross effect of satisfaction on ``intention to repurchase`` was 0.608 for ``Ready to end-cook.`` To summerize the above results, there was a difference of the structural correlation among component concepts of the actual state of consuming according to the criteria of HMR. Thus, it implied that differentiated sales strategies were needed according to the criteria of HMR. (Korean J Community Nutrition 12(3) : 344~351, 2007)
델파이 기법을 이용한 대표적인 한국의 맛과 음식에 관한 연구
차성미,정라나,정서진,김광옥,한귀정,이새롬,Cha, Sung-Mi,Chung, La-Na,Chung, Seo-Jin,Kim, Kwang-Ok,Han, Gwi-Jung,Lee, Sae-Rom 한국식품조리과학회 2010 한국식품조리과학회지 Vol.30 No.2
The present study attempted to conceptualize Korean typical tastes, flavors and foods and to gather professionals' opinions about the globalization of Korean foods. A total of 23 experts participated in a three round survey using the Delphi technique, which was used to integrate and share the professional ideas of each expert. The survey was categorized into two parts: 1. Korean typical tastes and flavors, 2. Korean typical foods. According to the results, 'hot chili pepper', 'Kimchi', 'soy sauce', and 'garlic' were represented as Korean typical tastes and flavors. Also 'harmonized' was determined to be a type of food that should be introduced to foreigners and, 'sweet' and 'tart' were shown to also be liked by foreigners. In addition, 'neobiani', 'kalbi', 'bibimbap', 'kimchi', 'japchae', and 'neobiani' were categorized as typical Korean foods, foods that should be introduced to foreigners, and foods that would be liked by foreigners. These results showed that appropriate foods should be globalized and R&D should be expanded to determine the preferences of foreigners in terms of tastes and flavors.
골프장 레스토랑의 소비가치가 고객 만족과 재방문의도 및 추천의도에 미치는 영향
강아름(Kang Areum),정라나(Chung La na) 한국외식경영학회 2017 외식경영연구 Vol.20 No.2
이 연구는 골프장 레스토랑의 소비가치에 따른 고객만족과 재방문의도 및 추천의도에 관한 연구이다. 경기도의 골프장 클럽하우스에서 식사를 하고 있는 사람을 대상으로 조사하였다. 데이터 수집결과 첫째, Sheth의 소비가치 중 사회적 가치를 제외하고 4가지의 소비가치는 고객만족에 유의미한 결과가 나타났다. 둘째, 고객만족은 재방문 의도와 추천의도에 유의미한 영향을 미쳤다. 셋째, 재방문 의도는 추천의도에 영향을 미쳤다. 이러한 결과로 볼 때 기능적 가치에서는 물리적 서비스와 인적서비스를 중시해야 한다. 감정적 가치는 편안함과 유희, 안락함, 진귀적 가치는 계절에 맞는 메뉴와 새로운 메뉴를 개발해야하며 그리고 다양한 이벤트, 친지들의 권유는 상황적 가치에서 소비자 만족에 가장 중요한 차원임을 알 수 있었다. 현재 골프장의 공급은 많지만 골프를 즐기는 고객의 수가 적어지고 있으며 주변의 맛집이나 지역음식점으로 빠지는 현상이 일어났다. 따라서 고객들이 골프장 내 레스토랑을 이용하도록 유도하기 위해 본 연구의 결과를 바탕으로 골프장 레스토랑 운영자들이 레스토랑 운영에 있어서 내·외적인 마케팅 전략을 수립할 수 있는 시사점을 제공하였다. The purpose of this research was to study customer satisfaction and intention to revisit and recommend a country club restaurant measured with guests having a meal in the club house in Gyeonggi-do. The data collected shows that four out of five values that contribute to the Sheth consumption value, all except for social value, showed meaningful results for customer satisfaction. It also showed that customer satisfaction had a significant effect on revisit intention and recommendation intention. Finally, intention to revisit affected recommendation intention. In conclusion, physical value and human service should be emphasized in functional value. The emotional value score suggests that a menu should be developed emphasizing comfort, playfulness, and ritual values appropriate for each season, and that invitations to various events and to relatives are the most important dimensions for achieving consumer satisfaction in situational value. Demand is decreasing for customers who enjoy golf and golfers often dine in nearby and local restaurants instead of the at the country club. The results of this study should be meaningful for marketing of the restaurant at the golf course.
국내 체류 외국인 및 내국인의 전통향토음식에 대한 기호도 비교 분석
차성미 ( Sung Mi Cha ),정라나 ( La Na Chung ),정서진 ( Seo Jin Chung ),김광옥 ( Kwang Ok Kim ),이새롬 ( Sae Rom Lee ),김행란 ( Haeng Ran Kim ),한귀정 ( Gwi Jung Han ),이진영 ( Jin Young Lee ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.3
This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap (7.70±0.95), Eonyang Bulgogi (7.62±2.10), Daetongbap (7.59±1.60), Darkgalbee (7.20±1.56), and Jeonbokjuk (6.67±1.64), whereas Koreans rated higher scores for Eonyang Bulgogi (8.28±1.19), Darkgalbee (8.20±1.00), Jeonju Bibimbap (7.73±1.08), Jeonbokjuk (7.69±1.44), and Moyackgwa (7.43±1.52).