호텔 廚房의 食材料 아웃소싱(outsourcing)에 대한 調理士의 認知態度 硏究 : 특1급호텔 洋食調理를 中心으로

성태종 경주대학교 산업경영대학원 2003 국내석사

Ⅰ. Introduction This study is designed to examine feasibility and limitation of outsourcing in cooking Western food in a hotel, to interpret importance of outsourcing(eg. outside order, outside procurement, outside supply) in a broad sense in order to reinforce the core capacity in the cooking department, and to know whether the cooking human power is efficiently used and how much the chefs recognize outsourcing of food materials. As many companies conduct restructuring to cut down its size, the reduction of human power led the Western food cooking in the hotel to lower core capacities, lower quality, and lower efficiency. In addition, the sagging morale of chefs undermined creativity. To change from the traditional kitchen to an economic kitchen needs to look into importance of outsourcing, cognitive attitude of chefs, relation with outside suppliers. Here suggests performance of positive changes in the structure Ⅱ. Findings The study examined feasibility and limitation of outsourcing in the hotel kitchen as well as chefs' cognitive attitude toward outsourcing of food materials to reinforce core capabilities of the hotel kitchen. 1. Companies of outsourcing are selected according to variability of price conditions, flexibility of contract conditions, popularity of the outsourcing company, and reputation of the outsourcing company. 2. The importance of outsourcing in the Western food cooking is divided into 4 factors such as standard of selecting outsourcing companies, policies of cooking manu, quality of cooking, and quantity of cooking. 3. The most feasible section in outsourcing of food materials is a process of kneading flour for bread, which shows that many Western-food chefs expect to put higher possibility of outsourcing on the kneading. In other words, when it comes to confectionery and bakery, there are many outside expert processing companies supplying high quality products. In the order of outsourcing feasibility, sauce is followed by processed vegetable, garnish of main dish, and soup. The least feasible section in outsourcing of food materials is appetize. Appetize includes a concept of a improvised dish and needs speed. Due to its color, freshness, and sensibility of taste, the appetize plays a key role in the Western food cooking. 4. When outsourcing is taken in place, the highest risk is to lower the inner cooking skills. Therefore chefs in charge of the Western food sequently recognize both internal problems including storage of cooking skills, unstability of layoffs, and loss of cooperation between departments, and external problems including inferior goods, difficulty of differentiating manu, delay of delivery, and expiration date. It shows that most of the Western food chefs consider risks of the internal problems at first. 5. A effective outsourcing needs appropriate selection of outsourcing companies, maintenance of credibility, active communication, check and management of hygiene. However regardless of their position or career, chefs in charge of the Western food have the same cognitive attitude toward selecting successful outsourcing companies after the outsourcing system is enforced. Ⅲ. suggestions The core of cooking, or a final stage in the full process of so-called artistic cooking, should be treated with insourcing. Reduction of several cooking processes resulted in shortened cooking time, increased efficiency, faster cooking, cutting the waiting-lines, and finally more room for customers. The outsourcing system can reduce or eliminate the following processes in cooking: buying various food materials, checking, storing, preparing, and processing. Especially in the Western food cooking department of a hotel, the outsourcing system should be enforced to make an economic kitchen and to efficiently manage it. Now it's time to change from the traditional kitchen to an economic kitchen in the hotel cooking department. For that, the cooking department should become a small but strong organization by outsourcing except its core work.

패스트푸드점의 가치, 고객만족, 신뢰 및 전환비용이 서비스애호도에 미치는 영향에 관한 연구

변경숙 경주대학교 산업경영대학원 2005 국내석사

본 연구는 패스트푸드점의 서비스애호도 구축에 있어 지금까지 많이 연구되었던 서비스품질과 고객만족 외에 선행변수로 작용하는 가치, 신뢰 및 전환비용 등의 영향력 차이를 알아보기 위해 수행되었다. 지금까지의 여러 연구들은 서비스품질과 고객만족, 서비스애호도간의 관계를 중심으로 진행되었으나, 만족 및 서비스애호도에 대한 선행변수에는 서비스품질 뿐만 아니라 그 서비스를 획득하기 위해 지출된 비용도 고려되어야만 한다. 아무리 높은 품질의 서비스상품을 획득하였다 할지라도 이를 얻기 위해 지불한 비용이 매우 클 경우에는 소비자가 만족하지 않을 수 있다. 이에 대해 많은 연구자들이 서비스애호도를 결정하는 주요요인으로 지각된 가치를 포함하지 않고 서비스품질 측정에만 초점을 맞춘 것을 단점으로 지적하였다. 또 서비스는 본원적 특징으로 인해 일관된 서비스품질을 기대할 수 없을 뿐만 아니라 일반적으로 경험하기 전에 구매하므로, 소비자로서는 서비스기업의 신뢰를 바탕으로 구매를 결정하는 것이 불확실성을 줄일 수 있는 방법 중 하나이다. 이런 이유로 최근에는 고객만족과 함께 신뢰가 주요변수로 제시되고 있다. 더 나아가 패스트푸드산업과 같이 치열한 경쟁 하에서 안정적인 기업경영을 위해서는 신규고객 창출도 중요하지만, 기존고객 이탈을 최소화하는 것이 더 중요하다는데 많은 연구자들이 합의하고 있다. 이러한 기존고객 유지의 한 방법으로 전환비용을 통한 전환장벽 구축을 들 수 있는데, 전환비용은 심리적 몰입이 없는 상태에서조차 고객유지를 증가시키므로, 전환비용 또한 서비스애호도를 향상시키는 중요한 수단인 것으로 밝혀졌다. 그러나 패스트푸드점의 전환비용 관련연구는 거의 없는 실정이다. 이에 본 연구에서는 전환비용의 역할을 재확인하여 마케팅 계획수립시 노력을 집중해야할 영역을 제시하고자 하였다. 따라서 이러한 연구의 목적에 맞게 모형과 가설을 설정한 뒤, 울산광역시와 포항시의 패스트푸드점 이용객을 대상으로 2005년 10월 8일부터 13일까지 6일간 자기기입식 설문지를 통해 서비스애호도에 영향을 미치는 가치, 고객만족, 신뢰 및 전환비용 등에 대해 조사하였고, 그 결과를 요약하면 다음과 같다. 첫째, 소비자가 패스트푸드점에 대한 가치를 높이 지각할수록 고객만족 또한 높아지는 것으로 나타났다. 서비스품질과 고객만족의 관계와 마찬가지로 지각된 가치 또한 고객만족과 정(+)의 관계에 있으므로, 소비자가 서비스상품을 얻기 위해 지불한 비용에 대한 가치 또한 고객만족의 중요한 선행요인임을 확인할 수 있었다. 나아가 가치는 고객만족을 통해 간접적으로 서비스애호도에 정(+)의 영향을 미칠 뿐만 아니라 그 영향력에서 있어서는 고객만족이나 신뢰보다는 작았지만 직접적으로 서비스애호도에 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 소비자가 패스트푸드점에 대한 가치와 고객만족을 높이 지각할수록 패스트푸드점에 대해 더 많이 신뢰하는 것으로 나타났다. 구체적인 독립변수의 영향력에서 고객만족이 신뢰에 미치는 영향력이 가치가 신뢰에 미치는 영향력보다 훨씬 큰 것으로 나타났다. 셋째, 소비자들의 가치 및 고객만족 평가가 높다고 해서 전환비용의 지각 또한 높아지지 않았으므로, 가치와 고객만족은 전환비용에 아무런 영향을 미치지 못하는 것으로 나타났다. 넷째, 패스트푸드점 이용객을 대상으로 한 본 연구에서 전환비용은 서비스애호도에 영향을 미치지 않았으나 가치, 고객만족, 신뢰는 서비스애호도와 정(+)의 관계에 있었다. 다섯째, 서비스애호도에 미치는 영향력에 있어서는 신뢰가 가장 컸고 고객만족, 가치의 순으로 나타났다. 본 연구의 학문적 공헌을 굳이 제시하자면 기존의 패스트푸드점 연구에서 거의 다루어지지 않았던 가치, 신뢰 및 전환비용 등을 이론적으로 정립하고 이들이 서비스애호도에 미치는 영향을 실증분석 하였다는 것이다. 가치가 서비스품질만큼이나 중요한 서비스애호도의 선행변수임을 확인하였고, 고객만족보다도 신뢰가 서비스애호도에 더 크게 영향을 미친다는 사실을 실증적으로 보여주었다. 패스트푸드점 서비스애호도 연구에서 선행변수로 지금까지 한번도 검증되지 않았던 신뢰의 상대적 영향력이 가장 크며, 가치와 고객만족 또한 소비자의 재구매 행동을 예측하는데 활용될 수 있음을 확인하였다. 하지만 전환비용의 매개변수로서의 역할은 가설검증 결과 기각되었으므로, 경쟁적인 대체 서비스제공자가 많은 패스트푸드산업의 경우 소비자들이 가변적일 수 있는 상황을 충분히 고려하여, 진실된 애호도를 이끌어가기 위한 마케팅 전략수립에 심혈을 기울여야 할 것이다. 아울러 본 연구에서 제시한 연구모형을 통해 서비스애호도에 영향을 미치는 가치와 고객만족 및 신뢰를 측정할 경우, 서비스마케터에게 구체적인 개선의 방향을 제시할 수 있을 것으로 기대된다. Many service firms have been deeply interested in the establishment of a strong customer relationship to acquire advantages due to severer competition in service industries recently. As enhancement of customer loyalty by existing customers is recognized as the key issue of marketing, this paper concerns the issues of customer loyalty(revisit intention and word of mouse) to maintain the customer retention. We use the concepts of customer's perceived value, customer satisfaction, trust and switching cost in order to explore and explain the formation process of customer loyalty. Previous researches have mostly focused on understanding the factors which influence the service quality evaluation and how these service quality/satisfaction affect both repurchase intention and word of mouth. The results of many studies on service quality and customer satisfaction show that the higher customer satisfaction is, the higher customer loyalty becomes. However, recently many scholars argue that customer satisfaction alone can not explain customer loyalty fully, and suggest the need for more extensive researches investigating the determinants of customer loyalty. Therefore in the service industry such as fast food restaurant, there has been many factors against the paradigm mentioned above. Customer's perceived value is the source of competitive advantages of fast food restaurant and various researches have been conducted. Trust is regarded one of the core variables as formulating, developing, maintaining the relationship between service providers and customers. As its broadest level, switching costs can be defined as the perceived economic and psychological costs associated with changing from one alternative to another. In case switching costs are high, the probability of switching to other brand becomes low, and in the opposite case, the probability does high. Maybe switching costs is a major determinant of customer loyalty. This study identifies a customer's perceived value, trust and switching costs in addition to customer satisfaction as the determinants of customer loyalty and empirically investigate their relationships. In order to achieve the goal of this study, we proposed the total of 9 research hypothesis. In order to test the hypothesis, 430 samples of questionnaire survey were collected from the guests using a fast food restaurant. The target areas for the thesis were Pohang city and Ulsan city, the survey areas were based on the upper 3 companies with the most sales and franchises currently in Korea. Statistical analysis was performed with SPSS for win 12.0 and frequency, reliability analysis, factor analysis, χ^(2)-test, t-test, one-factor ANOVA, regression analysis have been performed for the analysis method for this thesis. The major findings of this study can be summarized as follows : First, convenient and quick food service was a dominant motive in the consumption of fast food restaurant and the consumers mainly were accompanied by their friends and peers. This study found that the most important attribute of fast food restaurant was a food taste, followed by price, cleanliness, kindly service, quick service. Second, the statistical analysis showed that the customer's perceived value had a positive impact on customer satisfaction, trust and customer loyalty. Customer's perceived value directly influenced customer loyalty, and indirectly influenced customer loyalty through mediators of customer satisfaction and trust. Third, customer satisfaction had also a positive influence on trust and customer loyalty. Fourth, trust had a strong impact on customer loyalty and played the most powerful effect in determining customer loyalty. Fifth, customer's perceived value and customer satisfaction never related to switching costs, which in turn had no influence on customer loyalty. The switching costs weren't so increased as increased customer's perceived value and customer satisfaction. Customer's perceived value and customer satisfaction didn't affect customer loyalty indirectly through switching costs. This results illustrate that the characteristics of fast food industry are quite different from that of the other industries. As suggested by the results of this study, we provide the brief discussion of strategic guidelines about fast food restaurant and further researches are suggested.

외식산업체의 서비스품질이 고객만족 및 기업이미지에 미치는 영향

최혜정 경주대학교 산업경영대학원 2014 국내석사

In today's society, service comprehensively include service facilities, service system, image of service providing company as well as human service. Several researches suggest that service quality is essential requisite for situation of competition, can raise purchasing intention, customer satisfaction and royalty. By grasping decision factors of customer satisfaction which are realized by customer oriented coffee shop, family restaurant, this research have an object in view for investigating interrelation of relativeness academically that shall be useful for improvement method of service quality and image improvement of company which are obtainable support and trust from customers.

중저가호텔 종사원의 임파워먼트가 조직유효성과 경영성과에 미치는 영향

전운섭 경주대학교 산업경영대학원 2014 국내석사

This study aims to identify job satisfaction, which can be measured by hotel employees' organizational effectiveness, and the antecedent and resulting variables of organizational commitment, with employees at midto low-priced hotels as its subjects. In order to achieve this goal, prior studies were analyzed; empowerment was determined to be an antecedent variable of organizational effectiveness, and management performance was identified as a resulting variable of organizational effectiveness.

베이커리 경영의 효율적인 메뉴관리에 관한 사례연구

엄태성 경주대학교 산업경영대학원 2003 국내석사

The purpose of this study is to efficiently manage the menu in the bakeries by selecting 60 items among the franchised bakery menu this researcher operates as a model and analyzing the items with the theorized schematic diagram in a scientific way to suggest an adequate alternative and direction for the classified menu. Also, the study explored values and volumes of sales and contribution of each classified menu by using such an analysis in order to show the most powerful menu. This study checked the sales of bakeries this researcher has operated for 4 weeks before evaluating the menu with Kasavana & Smith Analysis, changing the position of the menu on the theoretical base of space composition and then checking the sales for 4 weeks again and analyzing in the same way. The study compared the two groups by using the menu analysis. The menu used in the analysis included 31 items produced in the stores and 29 items turned out from the headquarters. The analysis period was divided into two-the first time from March to the middle of April, a new school term when the sales tend to increase, and the second time from the middle of April, starting festival and midterm examinations when the sales tend to decrease. The study was designed to investigate what effect the position of the menu has on the sales and search a way to efficiently manage the stores. The results of the menu evaluation through Kasavana & Smith Analysis are as follows: (ⅰ) before changing the position of the menu 22 Stars, 20 Puzzles, 15 Plowhorses, 13 Dogs (ⅱ) after changing the position 18 Stars, 24 Puzzles, 12 Plowhorses, 6 Dogs Only considering the results of the menu evaluation, it was expected that more numbers of Star came out but it was not the case. Although the total sales reduced, the time after changing the position was a period when the sales rapidly decreased every year. Under such a situation, 14 items among the menu showed increased sales. In addition due to the space composition for display, the extent of sales reduction was cut down compared with that of last year. During the study, it was inconvenient that many things not thought about before were discovered. The limitations of the study are as below: a) when the displayed items were sold out, they couldn't be supplied continuously. The items from the headquarters were supplied as many as the ordered volume. As the stores prepared materials only for the day, they only produced bakeries as many as the dairy target. So it is difficult for them to keep extra bakery. b) it is natural that a new item make the sales of the existing items cut down. During the study, there appeared a new item, which influenced on the sales. c) as the store this researcher manages is smaller than the others, it was difficult to change all the position of the menu. With only 18 items changing their positions, there couldn't obtain more accurate data. d) because of the franchise contract, there fixed the prices of supply and sale. Therefore the price of Plowhorse couldn't be changed. Although the menu analysis indicates what is a key point in the future bakery management, the current bakery managers still have an obsolete way of thinking(i. e. only producing as the fixed target for freshness and only ordering as the fixed target to the headquarters). As this researcher also had the same mind so far, it was difficult to obtain more accurate data. However on the base of this study, it can search more specific ways to efficiently manage the bakery business in the future.

호텔의 친환경 경영이 고객만족과 재방문의도에 미치는 영향에 관한 연구

조현진 경주대학교 산업경영대학원 2011 국내석사

Recently human lives are seriously increasing due to global warming, meteorological Disaster, and we all understand that we face the seriousness of environmental problems. The world makes constantly efforts to acquire Green Ocean. The UK announced that they establish Green Revolution Plan with the main point of New and Renewable Energy Development and plan to inject (invest) about two hundred trillion won into it by 2020. Japan also announced the ‘Cool Earth’ plan to reduce global CO2 emissions 50% by 2050 and pledged to foster 21 industries like solar power generation. As eco-friendly products like unharmful goods or recyclable goods are gradually being interested all over the world, we feel that it is necessary to consider better marketing strategy for improving the quality of life. Also its interesting gravitates towards only living space but now it has been changed to various spaces as eco-friendly products are gradually being interested due to global warming and environmental pollution. Nowadays businesses should carry out eco-friendly product development and marketing in order to dealing with environmental changes and getting new market opportunities of the world market. The necessity of environmental-friendly management of hotel is being recognized as it is related to accommodation, culture, business and tourism, for example, have a direct impact on human life. Once environmental-friendly management of hotel is introduced, we expect that it will help to improve customer satisfaction. It can also maximize hotel profit by attracting new customer and reducing the cost. In addition, this management is nothing more than motivating social responsibility by environmental issues. I believe that environmental-friendly management of hotel for customers who visit the hotel is considered as many people care about conserving green resources based on eco-friendly consumption and consumers’ Perception has been increased steadily. For this reason, I would like to investigate the effects of customer satisfaction and revisit on environmental-friendly management of hotel. Then I would like to present some solutions to boost customer satisfaction and strengthen hotel competitiveness by the evaluation of the customer satisfaction rate for environmental-friendly management of hotel. In order perform this study and collected the totally 234 questionnaires from October 1st to October 31st of 2010 in order to verify the hypothesis. The data were analyzed by frequency analysis, regression analysis through using SPSS 17.0. In order to attain the purpose of the study, the analyses are summed up as follows. First, the most effective factor of customer satisfaction was hotel facilities and rest of factors did not seem to have an effect on it. Second, customer satisfaction was really important for revisit by simple regression analysis. Third, the result of figuring out the effective factors of regression analysis. Third, the result of figuring out the effective factors of customer revisit on environmental-friendly management of hotel using multiple regression analysis was that room, restaurant, facilities are not all related to revisit. In addition, this analysis showed that employee training is one of the factors of customer satisfaction. The purpose of the study was to investigate the effects of customer satisfaction and revisit intention on environmental-friendly management of hotel, and it is shown that one of the effective factors of customer satisfaction was hotel facilities not really room and restaurant part and that is one good enough reason to boost customer satisfaction as a result. The reason of this result is that customer could feel inconvenience as environmental-friendly point is recycle and saving. Therefore if we apply only this result to environmental-friendly management of hotel, the hotel will be able to boost customer satisfaction. Furthermore, it is also shown that environmental-friendly service is related to revisit. It means that revisit is not only achieved through satisfaction about environmental-friendly management but also made up of satisfaction from environmental-friendly service provided by the well-trained staff. This result seems that there is a perception gap about using environmental-friendly facilities of people surveyed. In other words, people felt far apart from environmental-friendly management of hotel and the study also says that cost, recycle, energy conservation are significantly associated with using hotel As I have considered the limitation of this thesis, I would like to propose realizable future directions by continued research.

인터넷신문에서의 미디어융합(media convergency) 현상에 관한 연구 : 인터넷신문 '오마이뉴스'의 미디어융합 기사를 중심으로

최찬문 慶州大學校 産業經營大學院 2005 국내석사

인터넷신문에서의 미디어융합 (media convergency) 현상에 관한 연구 - 인터넷신문 ‘오마이뉴스’의 미디어융합 기사를 중심으로 - 최 찬 문 경주대학교 산업경영대학원 영상예술학과 ( 지도 교수 김 성 민 ) ( 초 록 ) 최근 매스미디어의 가장 큰 변화는 미디어의 융합 현상을 꼽을 수 있다. 미디어 융합(media conversion)은 매체 전환 현상을 뜻하며, 사회․문화․경제적 환경 속에 매스미디어가 어떻게 변화하고 있는가를 의미한다. 컴퓨터, 방송, 통신간의 상호 결합이 진행됨에 따라 서로 다른 분야로 고정되어 각각의 영역이 엄격하게 구분되어 있던 개별 미디어의 독자성과 독립성이 약화되는 동시에 서로 다른 미디어간의 융합이 가속화되고 있다. 이러한 현상은 무엇보다도 디지털 기술의 발전에 의해 이루어지고 있다. 본 연구는 미디어 환경이 인터넷으로 인해 다변화됨에 따라서 기존의 미디어들이 인터넷미디어와 결합, 통합되는 새로운 미디어 환경에 대한 분석을 통해 각각의 미디어들이 어떻게 인터넷신문의 뉴스형식에 융합되고 있는지를 인터넷신문의 뉴스 콘텐츠를 중심으로 살펴보고자 다음과 같은 연구문제를 설정하였다. [ 연구문제 1 ] 기존매체들이 인터넷을 기반으로 하는 디지털 환경에서 어떻게 새로운 미디어환경을 구축하고 있는가? [ 연구문제 2 ] 인터넷신문의 뉴스 형식에서의 재매개화는 어떻게 나타나는가? [ 연구문제 3 ] 인터넷신문에서 제공하는 뉴스 콘텐츠에 나타나는 인터넷미디어의 특성은 무엇인가? [ 연구문제 4 ] 인터넷신문에서 제공하는 뉴스의 콘텐츠에서 미디어융합현상이 어떻게 나타나는가? 미디어환경의 변화에 대해서는 기존 미디어들 특히 인쇄신문매체, 라디오, TV 방송매체들이 디지털화 되어가는 과정에 대해 피들러(Fidler)의 미디어 변화 과정 원칙들 즉 공동 진화(Co-evolution), 융합(Convergence), 복잡성(Complexity)의 3C 개념을 중심으로 기존 미디어의 진화과정을 분석해보았고, 또한 뉴미디어가 올드미디어와의 관계 속에서 정체성을 확립해 가는 과정을 재매개화라고 정의한 볼트(Bolter)와 그뤼신(Grusin)은 재매개(Remediation)론에서 재매개화의 6가지 특성인 차용(borrowing), 재현(representation), 확장(fidelity), 공격(aggressive), 흡수(absorb), 개조(refashion)를 근거로 하여 인터넷신문의 기사에 어떻게 기존 미디어들이 재매개 되고 있는지를 분석해 보았다. 또한 라파엘리(Rafaeli)의 인터넷 미디어의 특성, 즉 멀티미디어(multimedia), 하이퍼텍스트(hypertextuality), 패킷스위칭(packet switching), 비동시성(elasticity of synchronicity), 상호 작용성(interactivity)등 다섯 가지 주요 특성을 근거로 하여 인터넷신문 오마이뉴스에서 제공하고 있는 동영상 뉴스, 오디오 뉴스, 포토뉴스, 독자의견과 속보성 뉴스 등의 뉴스 콘텐츠에 대해 분석하였다. 올드미디어와 뉴미디어가 서로 완전히 단절된 관계가 아니라 공동 진화의 과정을 거치면서 올드미디어는 뉴미디어의 새로운 기술인 디지털과 인터넷을 접목하여 새로운 커뮤니케이션 환경을 조성하여 새롭게 부활하고 있으며, 뉴미디어 역시 올드미디어의 장점들을 디지털화하여 올드미디어와 공동 진화 혹은 융합의 형태로 발전하고 있음을 알 수 있었다. 볼트(Bolter)와 그뤼신(Grusin)의 재매개(Remediation)론적 측면에서 동영상뉴스는 TV방송의 뉴스 형식을 차용하여 TV화면의 축소판 형식으로 NTSC방식의 표준화면인 640× 480보다 작은 320× 240의 작은 화면으로 뉴스를 제공하고 있으며, TV의 뉴스형식과 사진, 신문의 텍스트 기사가 융합된 형태의 멀티 미디어융합 형식의 동영상뉴스를 제공하고 있음을 파악할 수 있었다. 또한 오디오뉴스에서는 라디오매체의 속보적인 특성과 청각적 커뮤니케이션을 차용하여 인터넷신문에서 제공하고 있으며, 인쇄신문의 텍스트 기사형식을 차용하여 독자들이 뉴스에 몰입할 수 있는 환경을 조성하여 인터넷신문의 오디오 뉴스를 확장하고 있었다. 결과적으로 인터넷신문의 기사형식에 나타난 재매개화 현상은 올드미디어의 장점을 디지털로 전환하여 각각의 장점들을 차용, 재현, 개조하여 인터넷신문에 활용하고 있음을 알 수 있었다. 오디오뉴스에서는 라파엘리(Rafaeli)가 주장하는 인터넷미디어의 특성 중에서 멀티미디어(multimedia)적 특성으로는 기존 라디오 방송은 청각적인 정보 제공에 한정되어 있지만 인터넷신문에서의 오디오뉴스는 DAB(Digital Audio Broadcasting)시스템으로 텍스트와 함께 제공하는 새로운 형태의 인터페이스를 제공하고 있다. 즉 오디오뉴스에 관련된 자료를 텍스트로 제공하여 멀티미디어적인 형태로 청각적 미디어인 라디오와 텍스트에 기반한 인쇄신문의 장점을 융합한 미디어 컨버전스의 형태를 보여주고 있는 것이다. 본 연구는 지금까지 미디어 융합현상에 대한 논의가 방송과 통신의 융합, 서비스의 융합, 사업자의 융합 또는 기술 결정론적 접근, 정책 추진론적 접근, 그리고 산업결정론적인 거시적인 관점이 아니라 미디어의 콘텐츠를 중심으로 미디어 융합현상을 분석한 연구로서 향후 디지털 뉴미디어들의 콘텐츠 연구에 학제 간 연구가 활성화 될 수 있기를 기대해 본다.

위탁급식업체의 식자재관리 시스템이 직무만족과 비재무적 경영성과에 미치는 영향

정욱영 경주대학교 산업경영대학원 2009 국내석사

The Effect of Ingredient Management System in Contract Food Service Companies on Non-Financial Management Results Jeong, Wook-Young, Graduate School of Industrial Management Gyeongju University Department of hotel and food service management (Supervised by Professor Oh, Young-Sub) (Abstract) The food service industry provides nourishment for majority of employees in a company so that it can promote the productivity as well as simply satisfy their hunger in the view of well-fare as a nonprofit enterprise. However, the food service industry has turned into a new service industry with the influence of nuclearization, the increase in the entry of women in public affairs and convenience-oriented life pursue. Competition is getting fierce between companies in the limited market of food service as it becomes saturated. In addition, the ingredient costs and labor costs have risen, but the unit cost of meal is almost fixed; thus, the management circumstance of companies are getting worse and worse and they are looking for the new means not to get behind the market. Contract food service companies that has a limit in a food service market have put their efforts to reduce the purchase cost of ingredients which accounts for the highest proportion and have recognized that a purchase strategy is the only survival strategy based on ingredients purchase reduction by efficient purchase system. Thus, this study has researched how the efficient purchase system of ingredients in contract food service companies affect the non-financial management achievement. The survey has been used to research in the way of self fill-in questionnaire. The subjects are aimed at managers and employees in contract food service companies in Daegu and North Gyeongsang Province from April 5th to May 4th in 2009 for 30 days. 217 copies of questionnaire have been utilized for analysis. The result are as follows. First, the purchase of ingredients has an effect on job satisfaction and the importance of perceiving ingredients, the supply and demand of ingredients, the recognition of purchase procedure are effective in order. Second, the purchase system of ingredients has an influence on non-financial management results and the supply and demand of ingredients, the importance of perceiving ingredients, the recognition of purchase procedure are effective in order Third, the purchase of ingredients has an impact on the purchase satisfaction and it is highly available in explanation (45%) and the supply and demand of ingredients, the importance of perceiving ingredients, the recognition of purchase procedure are effective in order. Fourth, the purchase satisfaction has an effect on job satisfaction and it seems to be low in explanation; so, purchase has a low influence on job satisfaction. Fifth, purchase has an influence on non-financial management results. Sixth, job satisfaction has an effect on non-financial management results. The subjects of this study have been aimed at contract food service companies in Daegu and North Gyeongsang Province, so the companies in the metropolitan area and throughout the nation are excluded. Thus, it would be problematic to generalize the study results. Also, the purchase system of ingredients can be defined as the factor of purchase procedure recognition, the factor of perceiving ingredient importance and the factor of ingredient supply and demand and non-financial management results have been confirmed. The effect factors on the other factors about non-financial management results have not been confirmed Therefore, it is necessary to develop the specific evaluation items for ingredient purchase and to study systematically in order to directly apply it to the companies. In addition, the nationwide researches are needed with a long enough period. Lastly, specific and practical study should be continuously done to emphasize the importance of purchase system aimed at managers in contract food service companies.

카지노 딜러(Dealer)의 내부마케팅과 직무만족도의 관계성 연구

김도애 慶州大學校 産業經營大學院 2003 국내석사

Given that the casino industry highly relies on human resources, it can be said that a study on managing employees in the casino business is very important. This study is designed to verify a certain relationship between the internal marketing of the casino business and the job satisfaction of casino dealers and to investigate what differences there are according to the individual characteristics. In other words, the study will establish a proper hypothesis on relationship between the internal marketing and the job satisfaction before actually applying to the casino business. Furthermore, with the relation of the internal marketing and dealers' job satisfaction, the study lets the casino business create a service-oriented corporate culture, which will lay a cornerstone for the casino to become a true tourist industry. To verify a significant relation between the internal marketing of the casino business and the job satisfaction of casino dealers, the study established the following hypotheses: H1. factors of the internal marketing in the casino business will show a significant difference according to demographic variables of the casino dealers. H2. the job satisfaction of the casino dealers will show a significant difference according to their demographic variables. H3. there will be a significant relation between the internal marketing factors and the job satisfaction. The study results are as follows: First, among the demographic variables, dealers' gender, age, income, position, and working years influenced on factors of the internal marketing, showing a perceptual difference. But education didn't show any significant difference in whole. Second, factors of casino dealers' job satisfaction showed a significant difference according to all the variables-gender, age, education, income, position, and working years. Third, the internal marketing factors influencing on casino dealers' job satisfaction were composed of 4 factors such as employee benefits/working conditions, internal communication, supporting organization culture, and job training. The 4 factors had high confidence levels: 0.9004, 0.8410, 0.8149, and 0.8393, respectively. And factors influencing on the dealers' job satisfaction included work itself, working conditions, salaries and compensation, control and supervision, colleagueship, and working environment. The 6 factors generally had high confidence levels: 0.8506, 0.8276, 0.8116, 0.7848, 0.7995, and 0.1000, respectively. On the ground of the above study results, the followings should be suggested: First, dealers' detailed complaints about the current working conditions should be found out and released by introducing an appropriate internal marketing. Second, after examining dealers' job satisfaction according the newly introduced internal marketing, satisfactory marketing strategies should be encouraged to motivate the dealers while dissatisfaction should be improved one by one. At last, the internal marketing considering employees' individual characteristics should be introduced actively. Some factors showing a significant difference according to the individual characteristics should be paid more attention to.

한국기업의 대 중국투자 특징 및 문제점에 관한 연구 : 남경지역을 중심으로

왕위 경주대학교 산업경영대학원 2010 국내석사

A Study on the Characteristic and Problem of Korea Enterprises' Investmentin China - Focus on NanJing Area- Wang Wei Department of E-Business The Graduate School Gyeongju University (Supervised by Professor Yoon, Sang hoan) (Abstract) At late 1970s, China opened up its gate to the world market and established a secret economic relationship with Korea. After the establishment of diplomatic relations with Korea, both countries gained great achievements in trading, investment, and culture exchange. China became to be the Korea’s biggest investment target, biggest export target and second largest import country in 2007. After its accession to the World Trade Organization in 2000, China further opened up its market to the whole world. Korean companies invested in an indirect route by establish branch offices in China. The entire world added investment in China in 2008, but Korean companies acted in an opposite way. Korea reduced the proportion of investment in China, The United States more than China to become the first target. In this context, the study analyzed the Characteristic and Problem of Korea investment in China to realized the essence and current situation, and explored the effective strategies that Korean enterprise investment in Nanjing in China. Particularly, Korean enterprise has begun to focus on investing in NanJing in Jangsu province. the city of Eastern China in downstream Yangtze River in recent years. Nanjing is the biggest city in Jangsu Province. The Province after Shandong Province, it has become the second biggest province which the Korean enterprises added investment in China, not only because of her superior economic condition, but also the excellent investment environment and preferential policies. But thought this research, there also has some problems of krean company in Nanjing, in order to establish an effective strategy for Korean enterprises to invest in China by analyzing a variety of references and sources. Especially explored the effective way of investment in NanjJing by analyzing the investment enviroment.