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최웅,임한응 한국화학공학회 1966 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.4 No.3
In this paper, a six-inch cylindrical column was used to study a certain hydraulic characteristic of the perforated trays in air-water system. To obtain better understanding about the effect of the liquid head on the performance, two types of experiment were used: in one type(A) the liquid was supplied into the test column from the constant head tank; in the other type(B) it was flowed in through the downcomer and out over the outlet weir as in usual industrial usage. The various kind of the trays used are shown in Table 1 and the equivalent liquid height varied up to 20 cm in the Type A. Time averaged air flow rate covered the range upto l0 ℓ/sec and water rate upto 260 ㎖/sec. In these experiments we observed the froth layer and correlated the total pressure drop, relative froth density, etc..
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최웅,정봉구,우성근 한국외식경영학회 2011 외식경영연구 Vol.14 No.1
In this study, an empirical analysis was made for the purpose of catching customer satisfaction and loyalty by the dining space creation, which consumers recognize. The SPSS Ver. 14.0 and AMOS Ver. 5.0 were used to make a frequency analysis, factor analysis, path analysis and hierarchical regression analysis. The results of analysis were as follows. First, a descriptive analysis of dining space creation-26 measurement items showed that the mean of cleanness and atmosphere factors is high, while that of the menu, table composition and tableware's beauty factors is relatively low. Second, a hypothesis testing on a casual relationship between the cleanness, harmony, convenience, aesthetics and comfortableness of dining space creation, and the customer satisfaction and loyalty showed that the cleanness, convenience, aesthetics and comfortableness among sub-factors of dining space creation have a significant positive effect on the customer satisfaction.
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커피전문점의 브랜드 가치 및 선택속성에 관한 중요도·만족도 연구
최웅,권현우,이현종 한국호텔리조트학회 2012 호텔리조트연구 Vol.11 No.3
The purpose of this study is to investigate the relationship between Importance-Performance Analysis of a coffee shop's brand value and selection attribute, and to analyze the effect of the satisfaction of customer perceived brand value on the selection attribute of a coffee shop. The survey data was analyzed using the SPSS 15.0 statistical package program. The findings are as follows: Firstly, According to gender the difference arose from the comfort and reliability of the selection of coffee shop. however, age, academic ability and income did not appear to make a difference. Secondly, the result of Importance․Performance Analysis(IPA) of brand value, the comfort and popularity of a brand ranked high. Therefore, comfort and popularity were analyzed as having an effect on the customers' choice of coffee shop. Thirdly, The result of Importance․Performance Analysis(IPA) of selection of coffee shop, the cleanliness of toilet, the internal cleanliness of coffee shop and cleanliness of employee ranked high. Therefore these three factors were analyzed as having an effect on the customers' choice of coffee shop.
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최웅,신동화 한국식생활문화학회 1993 韓國食生活文化學會誌 Vol.8 No.3
전남북, 경남북, 충남북, 강원도 지역에서 유과를 가정에서 만들어 먹는 사람을 대상으로 미리 만들어진 설문에 의하여 유과 제조방법을 조사한 결과 설문지 151건을 회수, 그 내용을 정리하였다. 유과용 원료는 절대 다수가 찹쌀(96.3%)을 기본으로 하였으며, 제조의 첫 단계로 수침시간은 조사자의 47.5%가 2∼5일로서 근래 밝혀진 수침시간보다는 길었고, 지역에 따라 상당한 차이를 보였다. 분쇄방법은 주로 떡방아간에서 가루내었고 가루를 반죽하는 데는 쌀가루와 물의 비율이 2∼4.5 : 1로 상당히 되게 반죽하였다. 첨가물로는 설문 응답자의 1/3 이상이 술, 콩, 베이킹파우다를 넣고 있으며, 콩과 술을 넣는 빈도가 가장 높았고 전북지역에서 첨가물 종류가 많았다. 반죽의 찌는 시간은 김이 나오기 시작하여 15∼35분이 32.3%이었고 충분히라는 경험적 방법(45.1%)이 큰 비중을 차지하였다. 꽈라치기는 반수 이상이 절구통을 이용하였고 나머지는 집에서 쉽게 구하는 용구를 사용하였다. 반데기의 두께는 2∼3㎜에 크기는 10×10∼15㎝가 많았고 같은 두께에 크기만이 다른 경우가 다음이었고 호남쪽이 영남쪽보다 큰 경향이었다. 건조방법은 응답자의 82%가 아랫목에서 건조하고 건조 정도는 끊어서 바삭 부서질 정도(44%)로 경험에 의해서 건조 정도를 정하였다. 튀김기름은 77.5%가 대두유를 사용하였고 튀김 용기는 후라이팬(40.8%), 솥(24.5%)를 주로 사용하였다. 튀김매체는 식용 기름 외에 가열 모래(28건), 직화(5건), 가열 자갈(3건) 등이 이용되었고 전북과 경남지역에서 이런 사례가 많이 수집되었다. 집청은 주로 물엿(55.0%)과 조청(20.8%)을 사용하였고 매화(찰벼튀김), 밥풀튀김, 깨를 바르거나 잣, 참깨, 대추 및 밤과 같은 견과류, 곶감, 석이버섯 등으로 양을 내고 있었다. Yukwa, one of the favorite Korean traditional snacks, is a oil puffed rice cooky used for sacrifies, ceremony or celebration of an event. It had been prepared by most of house-wives for a long time fellowing old reference and still be made by some skilled persons in country side these days. The preparation methods of the Yukwa differ a little each other region by region. This survey was conducted to excarvate any hidden traditional methods and collect different cases as many as possible through pre-made questionaire. 151 questionaires were collected at 7 provinces and evaluted by similar items.
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레스토랑 조리장의 피그말리온 리더십이 조직유효성에 미치는 영향
최웅,이정주 한국호텔리조트학회 2019 호텔리조트연구 Vol.18 No.1
The purpose of this study is to analyze empirically the effects of Pygmalion leadership of restaurant chefs on organizational effectiveness of job satisfaction and organizational commitment. In order to clarify the purpose of this study, we surveyed the cooks of a hotel restaurant in Seoul, Korea from December 5 to 10, 2018. A total of 350 questionnaires were distributed and 320 copies were collected and 307 copies were used for the empirical analysis except for 13 copies which were doubly fraudulent. The results of the questionnaire were analyzed through data coding, SPSS 22.0, factor analysis, reliability analysis, and regression analysis. As a result of factor analysis, Pygmalion leadership was classified into atmosphere, input, feedback, and output. Organizational effectiveness was classified into job satisfaction and organizational commitment. Hypothesis test results showed that atmosphere, input, feedback, and output of Pygmalion leadership had significant influence on the job satisfaction of cook, and atmosphere and feedback had significant influence on organizational commitment. However, input and output were studied to have no significant effect on organizational commitment. Based on the empirical results, we found that Pygmalion leadership of the chef can enhance the organizational effectiveness of the cook
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