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호텔 객실수익 극대화방안에 관한 연구 : "S"호텔을 중심으로 focused "s" Hotel
유택용,김기수 문화관광연구학회 2001 문화관광연구 Vol.3 No.4
This study is focused on 'Yield management' which is originated from service industries. Yield management was one of the method developed as a way of increasing revenue. This study is composed of 5 chapters. In the first chapter, the prupose and scope of the study has been described. And the 2nd chapter deals with the theory of 'Yield management'. In the third chapter, research design and made. In the 4th chapter preformed the positive research and explained the conclusion of analysis from the research. In conclusion, summarized the research and the need of yield management was emphasized. In this paper, it is no limited to form a clear definition - if it was presented the problems, it has to be raised questions in argument and it is tried showing the way of solution by using the ways that discussed above
Yong‑Ho Kim,Hyo‑Sang Yoo,Jeong‑Han Lee,Ik‑Hyun Oh,Hyun‑Kuk Park,Hyeon‑Taek Son 대한금속·재료학회 2021 METALS AND MATERIALS International Vol.27 No.7
In order to investigate the microstructure and mechanical properties on Al–25Cr–5Si (at%) alloy, a mixed powder with pureelements and an alloy powder using a gas atomization process were used. Fine and high purity Al–25Cr–5Si (at%) alloypowder was successfully prepared by gas atomization and densified using a spark plasma sintering (SPS) process. The overallpowder size distribution of the mixed Al, Cr, and Si elemental powders was in the range of 10–15 μm. The atomized Al–Cr–Sialloy powder was fine and spherical in morphology and difficult to be formed by intermetallic formation. Densification wasclearly confirmed at 1000 °C, with almost isolated pores formed, by clear removal of pores between particles, deformationof particles, an increase in the number of contacts, and a change in size between particles. As a result of XRD analysis ofthe sintered compacts, single phase was observed using the mixed powder, but the compact using gas atomization remainedthe alloy phase even at the process temperature. The Vickers hardness of the compacts by mixed powder was observed at59.70 Hv and the compact using gas atomized powders on the temperature 1000 °C of the Vickers hardness increased to702.6 Hv. The compressive yield strength of the compact with mixed powder was 195.24 MPa and the compressive strengthof the compact with gas atomized powder increased to 802.07 MPa. It is considered not to be decomposed by the AlCrSi,Al13Cr4Si4and Al8Cr5phases sintering process, resulting from the improvement of mechanical properties.
유택용(Taek Yong Yoo) 한국조리학회 2000 한국조리학회지 Vol.6 No.2
The purpose of this research is targeting on figuring out for food choice factors of tourist hotel customers. As master selection factor, various menu and nutritional balance appeared comparatively high case of selection in Korean style, and freshness, temperature of food, visual aspect were embossed for factor who choose Japanese cuisine, and Chinese food was construed that nutritional balance and visual element act for high selection factor.
유택용(Taek Yong Yoo),박면애(Myun Ae Park) 한국조리학회 2004 한국조리학회지 Vol.10 No.3
According to construction of global administration environment, all over the world was ended up in infinite competition period. Because eating out company also competes with another company, it must enjoy competitive power high position to secure high position continuously, classified by formation constituent`s individuation and two aspects of organic special quality by the factor. Individuation classified by formation constituent`s business ability, personal relations, age factors of Information Technology, and organic special quality classifies by factor of formation culture and result that analyze eating out company`s business condition competitive power reinforcement effect factor is same as following. First, was construed by company culture, personal relations, business ability period of ten days with family Restaurant, and Information Technology showed that do not influence. Competitive power reinforcement effect factor with special restaurant was construed by company culture, personal relations, business ability period of ten days, and fast food company culture and Information Technology factor with hotel restaurant company culture by competitive power reinforcement effect factor construe.
유택용(Taek Yong Yoo),나영선(Young Sun Na) 한국조리학회 2004 한국조리학회지 Vol.10 No.4
Nowadays, a knowledge management becomes more important as it recognizes and utilizes a industrial knowledge as a significant sources for the improvement of enterprise competitiveness. Moreover, a industrial value tends to be evaluated by a knowledge value. In this study, influencing factors (processes, compensation system, leadership and information technology) on the knowledge sharing for strategies in foodservice Enterprise were investigated. For processes, it was important that the sharing and collecting factors for restaurants in hotel, the knowledge sharing and collecting for family-restaurants, the knowledge utilization and collecting for fast-food restaurants and the knowledge utilization and sharing for special restaurants. In compensation system, both mental and physical compensation were not related with the knowledge sharing in hotel-restaurants. On the other hands, the knowledge sharing in family-restaurants, fast-food restaurants and special restaurants was highly affected by the mental compensation, which indicated that food-service. Enterprise should lay emphasis on mental compensation than physical compensation. In industrial cultures, the influencing factors on the knowledge sharing were rational culture and progressive culture for restaurants in hotel and fast-food restaurants, and for special restaurants and family-restaurants, respectively. The ordering leadership was important factor for restaurants in hotel, fast-food restaurants and family-restaurants, while the knowledge sharing in special restaurants was more influenced by the supporting leadership. For information technology, it was important that the information utilization for restaurants in hotel, special restaurants and fast-food restaurants, and both information utilization and ability for family-restaurants.
원발성 Achalasia 와 감별이 어려웠던 속발성 Achalasia
윤용범(Yong Bum Yoon),송인성(In Sung Song),최규완(Kyoo Wan Choi),김정룡(Chung Yong Kim),정원재(Won Jae Chung),정현채(Hyun Chae Jung),유권(Kwon Yoo),김용태(Yong Tae Kim),김나영(Na Young Kim),남택서(Taek Seo Nam) 대한소화기학회 1989 대한소화기학회지 Vol.21 No.3
Malignancy involving the gastroesophageal junction can present with features very similar to those of the primary achalasia. Faliure to identify such cases may delay effective treatment of a curable tumor. We report one patient with secondary achalasia resulting from the gastroesophageal junction tumor. The findings of the esophagography, and the esophageal manometry were consistent with primary achalasia. The esophagoscopy and the chest CT scan showed no evidence of a tumor. Medical management failed to relieve the symptoms, so he was operated, and was confirmed to have adenocancinoma at the gastroesophageal junction.