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외식업체의 일별 매출예측을 위한 탐색적 연구:피자전문점을 대상으로
문성식 한국경영교육학회 2013 경영교육연구 Vol.28 No.4
The purpose of this study is to explore find out the factors of affecting the Foodservice Industry Sales. This study casual model to forecast Restaurant sales. In this study, 3652 daily sales data(from January 1, 2001 to December 31, 2010) of Restaurant's dependent variable were used. The results are as follows : First, KOSPI, Relative humidity, Maximum temperature, Sunshine hours, Food-and-Mouth disease(FMD), Hours of retain business, Season, Day of the week affects the Total sales. Regression equation is as follows. Total sales = 56.179 + 0.006(KOSPI) - 0.89(Relative humidity) - 0.267(Maximum temperature) - 0.661(Sunshine hours) - 0.018(FMD) - 0.009(Hours of retain business) + 3.467(Season) + 1.458(Day of the week) Second, Maximum temperature, Hours of retain business, Season, Day of the week affects the Dining sales. Regression equation is as follows. Dinig Sales = 12.147 - 0.37(Maximum temperature) - 0.003(Hours of retain business) + 1.150(Season) + 0.476(Day of the week) Third, KOSPI, Relative humidity, Maximum temperature, Average wind speed, Sunshine hours, FMD, Hours of retain business, Season, Day of the week affects the Delivery sales. Regression equation is as follows. Delivery sales = 43.294 + 0.006(KOSPI) - 0.92(Relative humidity) - 0.235(Maximum temperature) - 1.130(Average wind speed) - 0.583(Sunshine hours) - 0.017(FMD) - 0.006(Hours of retain business) + 2.367(Season) + 0.974(Day of the week) 본 연구는 외식업체의 일별 매출액을 예측하기 위한 탐색적 연구이다. 인과모형을 사용하였고, 피자전문점의 2001년 1월 1일부터 2010년 12월 31일까지의 3,652개 일별 매출 데이터를 종속 변수로 사용하였다. 연구 결과는 다음과 같다 :첫째, KOSPI, 상대 습도, 최대 온도, 일조시간, 구제역, 업력, 계절, 요일은 총 매출에 영향을 미치는 것으로 나타났다. 이를 회귀식으로 나타내면,총매출 = 56.179 + 0.006(KOSPI) - 0.89(상대습도) - 0.267(최고기온) - 0.661(일조시간) - 0.018(구제역) - 0.009(업력) + 3.467(계절) + 1.458(요일)둘째, 최고기온, 업력, 계절, 요일은 홀매출에 영향을 미치는 것으로 나타났다. 이를 회귀식으로 나타내면,홀매출 = 12.147 - 0.37(최고기온) - 0.003(업력) + 1.150(계절) + 0.476(요일)셋째, KOSPI, 상대습도, 최고기온, 평균풍속, 일조시간, 구제역, 업력, 계절, 요일이 배달매출에 영향을 미치는 것으로 나타났다. 이를 회귀식으로 나타내면,배달매출 = 43.294 + 0.006(KOSPI) - 0.92(상대습도) - 0.235(최고기온) - 1.130(평균풍속) - 0.583(일조시간) - 0.017(구제역) - 0.006(업력) + 2.367(계절) + 0.974(요일)
배달전문 외식업체의 서비스 품질, 고객만족, 브랜드이미지가 고객 충성도에 미치는 영향에 관한 연구 : 피자전문점을 대상으로
문성식,임경려,강병남 한국외식경영학회 2009 외식경영연구 Vol.12 No.4
The purpose of this study is to identify the critical delivery service factors, which influnce the satisfaction, brand Image and customer royalty of Delivery Pizza Restaurant in Korea. In order to met its purpose, we survey 233 customers who have deliveried service Pizza Restaurant. This survey uses the SERVQUAL service quality measuring theory. The results are as follows: First, Customer's satisfaction is effected by delivery service quality factors. Second, Customer's satisfaction affects affirmative brand image. Third, Customer's satisfaction has a significant effect on the customer's royalty. Forth, The theory which brand image will affect customers royalty was analyzed to be true.
문성식 (사)한국조리학회 2022 한국조리학회지 Vol.28 No.9
The purpose of this study is to determine whether turnover intention increases as burnout of high-end Korean restaurant employees increases. In this process, we tried to confirm the effect of burnout on turnover intention by mediating job satisfaction, and to understand how the self-esteem of employees moderates this influence relationship. Through this, the role of burnout, job satisfaction, and self-esteem in reducing the turnover rate in the foodservice industry was confirmed, and a plan for efficient management of the turnover rate in the foodservice industry was attempted. The results of this study are as follows. First, burnout was found to lower job satisfaction and increase turnover intention. Second, job satisfaction was found to decrease turnover intention. Third, burnout was found to affect turnover intention by partially mediating job satisfaction. Fourth, it was found that self-esteem moderated the effect relationship of burnout on job satisfaction, but not the relationship that burnout had effect on turnover intention. Fifth, in the group with high self-esteem and the average group, the size of the mediating effect that burnout affects turnover intention through job satisfaction decreased, indicating that the moderated mediating effect was partially present.
문성식,박미영 영남대학교 기초/임상의학연구소 2001 Yeungnam University Journal of Medicine Vol.18 No.1
Background: Meralgia paresthetica(MP) which is characterized by paresthesias and sensory impairment without motor weakness in the anterolateral aspects of the thigh is produced by compression of the lateral femoral cutaneous nerve(LFCN). Even though the diagnosis of MP is mostly based on the clinical symptoms, electrophysiologic study is mandatory to confirm the disease objectively. It has been known that Somatosensory evoked potential(SSEP) study of LFCN is a simple and very useful method to evaluate MP, so we studied SSEP of LFCN in normal adults and offer normal values. Materials and Methods: Thirty six normal adults(23 males and 13 females) ages from 21 to 73 years old(mean±SD:42.06±15.74) were studied SSEP of LFCN bilaterally. The stimulation site was anterolateral aspect of thighs and the recording site was Cz'. Results : The mean values(msec±SD) of LP0, SP0, LN1 and SN1 of all subjects were 35.10(±2.42), 33.80(±2.4), 43.68(±1.88) and 42.16(±2.12) and the mean values(msec±SD) of DP0, DN1 and DA(μV±SD) were 1.30(±1.14),1.52(±1.38) and 0.32(±0.33). Conclusion: For the diagnosis of MP, comparison of latency difference between both sides is more reliable than simple value of latency itself because of individual differences of body types. According to our results, the latency difference should be less than 2 msec and the amplitude difference was less than 1.6 times in normal adults.
A Study for Consumer Perceptions of Bakery Cafe using Text Network Analysis
문성식 경성대학교 산업개발연구소 2023 산업혁신연구 Vol.39 No.3
This study utilized big data to understand consumers' perceptions of bakery cafes, which have become a post-COVID-19 consumer trend This study utilized big data to understand consumers' perceptions of bakery cafes, which have become a post-COVID-19 consumer trend. By doing so, aimed to use it as a basis for understanding the meaning of consumer behavior using bakery cafes. To do so, we collected titles and original posts containing the word "bakery cafe" from web pages, blogs, and cafes on Naver, Daum, Google, and Twitter from January 1, 2020 to July 4, 2023. Through the Textom and UCINET 6.0 to frequency analysis, identify structural characteristics of the network, key word centrality analysis, and CONCOR(CONvergence of iterated CORrelation) analysis. The results of this study are as follows: First, The top 10 words with the highest frequency of appearance are ‘bakery cafe’, ‘cafe', ‘bakery', ‘bakeies', ‘big store', ‘recommended', ‘matzip', ‘coffee', ‘variety', ‘varieties'. Second, The degree centrality analysis results show that the top 10 words are ‘bakery cafe’, ‘cafe', ‘bakery', ‘big store', ‘recommended', ‘matzip', ‘coffee', ‘variety', ‘varieties', ‘dessert’. So overall, higher frequency and higher importance words indicate that they are more central to the connection. Through a CONCOR analysis, keywords were divided into three clusters. Each cluster was named as ' bakery cafe image, 'bakery cafe usage status', and 'bakery cafe selection properties'. And specially, Each cluster contains a neighborhood associated with a bakery cafe. Therefore, it is necessary to establish a marketing strategy for bakery cafes based on the results of this study.