DRASTIC과 SINTACS 모델의 비교적용에 의한 부여읍 일대의 지하수 오염 취약성 평가

강진희,박은규,Kang, Jin-Hee,Park, Eun-Gyu 한국지하수토양환경학회 2010 지하수토양환경 Vol.15 No.5

In this study, we applied DRASTIC and SINTACS models for the assessment of groundwater vulnerability to Buyeo-eup area in Buyeo-gun, Chungcheongnam-do, Korea. Currently, DRASTIC model is a main tool for the assessment of groundwater vulnerability, which has been widely applied for the multiple purposes related to local developments, construction projects, groundwater investigations, etc. since 1980s. Because DRASTIC model has been the sole tool used for the domestic environment, there has been doubt about the degree of reliability of the model, and a benchmark model has been sought by the many practitioners. The objective of this study is to check the applicability of SINTACS model to domestic environment, which is the first attempt in Korea as far as authors understand. The comparative results show that the DRASTIC assessment underestimates groundwater vulnerability of the aquifers composed of fractured bedrocks while that from the SINTACS model is relatively higher. Through this study, it is expected that SINTACS model serves as a reasonable alternative of DRASTIC model where the subsurface is composed of more than two different media such as fractured rocks and alluvium.

청년창업 외식기업의 성공전략 연구: 근거이론을 적용하여

강진희(Kang, Jinhee),강재희(Kang, Jaehee) 대한관광경영학회 2019 觀光硏究 Vol.34 No.4

본 연구는 심층면접법을 사용한 근거이론 접근법을 적용한 패러다임 모형을 도출하여 청년창업 외식기업의 창업자와 경영자가 성공창업과 지속적 성장을 위한 경영과정에서 경험하는 중심현상을 야기 시키는 인과적 조건과 이를 강화시키는 맥락적 조건을 탐색하여 중심현상을 해결하기 위한 작용/상호작용 전략을 중재적 조건의 조정 하에서 활용하고 있는 것을 발견하였다. 연구참여자들의 창업자의 개인적 요인과 환경적 요인 등의 인과적 조건으로 인하여 야기된 ‘불안정한 수입과 미래에 대한 불확실한 전망’이라는 중심현상은 외식시장 내ㆍ외부 환경 요인 등의 맥락적 조건에 의해 강화되고 있는 것을 발견하였다. 연구참여자들은 중심현상을 해결하기 위하여 메뉴상품전략, 서비스품질전략, 물리적 환경전략, 입지전략 등의 차별화 전략을 대학에서 이수한 외식관련 전공교육을 중재적 조건으로 작용/상호작용 전략으로 효율적으로 활용하여 경영성과 향상과 심리적 안정 등의 결과를 얻고 있는 것을 발견 하였다. 결론적으로 성공한 청년창업 외식기업의 창업자와 경영자들은 창업과 경영과정에서 경험하는 중심현상을 극복하기 위하여 다양한 차별화 전략을 통해 노력하고 있는 것을 알 수 있었다. 따라서 본 연구를 통하여 외식기업 예비창업자는 물론 경영자 모두에게 성공가능성을 높일 수 있는 전략을 수립할 수 있는 기초자료를 제공할 뿐만 아니라 청년창업 지원 정책을 수행하는 정책입안에도 도움을 줄 수 있는 토대를 제공하고자 한다. The purpose of this study was to develop a paradigm model using the grounded theory approach using the in-depth interview method and to categorize the causal conditions that cause entrepreneurs and managers of young start-up foodservice companies. In addition, this study found that the action/interaction strategy to solve the central phenomenon was exploited under the control of interventional condition. The central phenomenon of unstable income and uncertain prospect for the future caused by the causal conditions such as the personal factors of the entrepreneurs of the research participants and the contextual conditions such as internal and external environmental factors in foodservice market factors was found to be strengthened. In order to solve the central phenomenon, research participants used the differentiation strategies such as menu product strategy, service quality strategy, service-scape strategy, and location strategy as action/interaction strategy. And the results of the improvement of the management performance and the psychological stability were obtained. In conclusion, the entrepreneurs and managers of successful youth start-up foodservice companies were trying to overcome the central phenomenon experienced in entrepreneurship and management process through various differentiation strategies. Therefore, this study not only provides basic data for establishing a strategy for enhancing the possibility of success for both the pre-entrepreneurs of the foodservice company and the management, but also provides the basis for helping to formulate a policy to implement the youth start-up support policy.

브랜드 중력모형을 적용한 외식기업 세컨드 브랜드 전략의 효과 분석

강진희(Kang Jin Hee) 대한관광경영학회 2017 觀光硏究 Vol.32 No.5

본 연구의 목적은 최근 외식시장에서 기업의 지속가능한 성장을 답보할 수 있는 하나의 방안으로 활용되고 있는 세컨드 브랜드 전략이 소비자의 브랜드 인지에 미치는 영향력을 검증하기 위하여 사회 공간적 상호작용을 설명하는데 적용되는 중력모델을 활용하여 메인 브랜드와 세컨드 브랜드 간의 상호관계성을 검증하였다. 또한 브랜드 중력모형을 구축하여 이둘 사이의 영향관계에 따른 소비자 인지수준에 미치는 영향력 차이를 검증하였다. 본 연구의 결과 첫째, 세컨드 브랜드를 통해 메인 브랜드의 정보가 노출된 경우가 그렇지 않은 경우에 비해 세컨드 브랜드에 대한 소비자의 인지 수준이 상대적으로 높게 나타났으며, 브랜드 중력 또한 작게 나타나 메인 브랜드의 간섭성이 작은 것으로 나타났다. 둘째, 메인 브랜드의 정보가 노출되지 않은 세컨드 브랜드의 경우에도 메인 브랜드에 대한 정보가 제공되면 그렇지 않은 경우에 비해 세컨드 브랜드에 대한 소비자의 인지 수준이 상대적으로 높게 나타났으며, 브랜드 중력 또한 작게 나타났다. 본 연구를 통하여 외식 기업은 물론 타 산업 분야에서도 적용 가능한 브랜드 중력에 대한 개념을 이론화 하였으며, 브랜드 중력모형을 구축하였다. 브랜드 확장 시 메인 브랜드의 영향력을 통한 세컨드 브랜드 확장이 시장 진출에 유리한 것으로 나타났기 때문에 이를 통한 외식기업의 세컨드 브랜드 전략이 시장에서 성공적으로 안착하여 외식 기업의 경영성과에 도움을 주어 외식산업 발전에 도움을 주고자 한다. The purpose of this study was to validate the relationship between the main brands and the secondary brands using a gravity model to explain the social interactions between the two brands to demonstrate the impact of the second brand strategy on the consumer brand recognition, which was used as a way to measure of sustainable growth of companies in foodservice market. Also the gravity model was verified the difference in influence on the level of consumer recognition based on the relationship between the two. The results of this study was as follows: First, consumer’s recognition level of second brand was relatively higher than that of second brand when information of main brand was exposed. Second, even if the second brand of the main brand was not exposed to the second brand, the level of recognition for the second brand was relatively high relative to the second brand, and brand gravity was also small. Through this study, the concept of brand gravity formulated and the brand gravity model was established in the fields of other industries and other industries. Second brand extension through the influence of the main brand in favor of the market had been shown to be advantageous for the market expansion. Therefore, the second brand strategy of the foodservice company succeeded in the market and helped the business performance of the foodservice company to help the development of the food service industry.

입술에 발생한 피부 거짓림프종

강진희 ( Jin Hee Kang ),김미리 ( Mi Ri Kim ),조백기 ( Baik Kee Cho ),박현정 ( Hyun Jeong Park ) 대한피부과학회 2014 대한피부과학회지 Vol.52 No.11

Cutaneous pseudolymphoma is a benign reactive lymphoproliferative process that clinically and histologically simulates cutaneous lymphomas. Cutaneous pseudolymphoma usually develops as solitary or multiple erythematous papules or nodules. The face, scalp, and neck are the most common sites for pseudolymphomas. Several cases of pseudolymphomas on the lip have been reported previously in the literature but are rare. A 52-year-old woman presented with an asymptomatic, solitary, indurated, erythematous swelling of the mucosa of the upper lip, which had been present for several years. A punch biopsy was performed, and histologically, the lesion was diagnosed as cutaneous pseudolymphoma. Despite treatment with triamcinolone acetonide intralesional injection and systemic steroids, the lesion waxed and waned for 1 year. After stopping treatments for several months, the lesion spontaneously resolved. Herein, we report a rare case of pseudolymphoma on the lip without causative history. (Korean J Dermatol 2014;52(11):802∼805)

프리미엄 디저트 메뉴에 대해 지각된 가치가 구매행동과 재구매의도에 미치는 영향

강진희(Jin-Hee Kang) 한국관광연구학회 2017 관광연구저널 Vol.31 No.3

물집유사천포창이 동반된 수포성 옴

강진희 ( Jin Hee Kang ),이지현 ( Ji Hyun Lee ),김태윤 ( Tae Yoon Kim ) 대한피부과학회 2014 대한피부과학회지 Vol.52 No.8

We report a rare case of bullous scabies with bullous pemphigoid in a 59-year-old male patient. He presented with a 9-month history of exhibiting multiple, variable-sized, red-to-brown, pruritic cutaneous patches, and papules with tense bullae on his whole body. A direct smear of the bullous lesions was performed and was negative for scabies mites. Histopathologic findings (hematoxylin and eosin staining) revealed Sarcoptes scabiei in the stratum corneum. There were sub-epidermal blisters with massive eosinophil and lymphocyte infiltration in the epidermis and upper dermis. Direct immunofluorescence microscopy showed linear deposition of IgG at the dermo-epidermal junction. Indirect immunofluorescence microscopy of samples acquired for the salt-split skin test showed linear IgG deposition in the epidermis. Skin lesions improved after the patient was treated with an anti-scabietic and steroids. (Korean J Dermatol 2014;52(8):563∼566)

중국관광객의 메뉴개발을 위한 시장세분화에 관한 연구

강진희(Jin Hee Kang),정용주(Young Ju Jung),최안효(Ahn Hyo Choi) 한국조리학회 2001 한국조리학회지 Vol.7 No.2

Today the number of Chinese tourist visiting Korea is expected by 60% more than the number of then in the last year thanks to Chinese government`s new policy on opening international trip. Overriding the striking perception of the new Chinese tourism market, the pre-research on this matter is not remaikable so far. It is expected that the theoretical base on the subject should be concrete. The purpose of the article is to provide the out-and-out information including the Chinese market, the change of circumstance in China. Futhermore the study is proposed to offer valuable factor evaluating Chinese tourist to choose Korean restaurant and the relational consideration of the menu between estimation and satisfaction at the restaurant during their stay in Korea. In order to achieve the purpose of this paper, it is gone ahead of the literature review including the previous research on the menu of Hotel & Restaurant. The major field research is to build a frame of the paper and present the model to release my humble theory. The limitation of the study was to make much of the literature basis due to insufficient previous research on the issue. The study would be framed into 6parts like introduction, literature review, analysis of present coalition in China, major study including exploitative research, suggestion and dissuasions & conclusion. After the exploitative research, the study was approached to make findings through the questionnaires designed to find the relationship factor between Chinese tourist`s evaluation and satisfaction in the Hotel and Restaurant. According to the finding, Chinese tourist tend to prefer the group ranging resonable-price and Japanese dishes to other group. They also interested the certain recipe including fish and vegetable. The evaluation menu is directly related to the satisfaction of Chinese tourist and we need a substantial managerial insight on it when the menu is already designed.

디톡스 푸드에 대해 지각된 소비가치가 태도와 구매의도에 미치는 영향

강진희(Jin-Hee Kang) 한국관광연구학회 2017 관광연구저널 Vol.31 No.7

IVF-ET 시행후 발생한 동시 양측난관임신

강진희 ( Chin Hee Kang ),박이석 ( Lee Suk Park ),최동희 ( Dong Hee Choi ),이숙환 ( Sook Hwan Lee ),권황 ( Hwang Kwon ),김유신 ( You Shin Kim ),김수진 ( Su Jin Kim ),오영란 ( Young Ran O ),양옥현 ( Ok Hyun Yang ),석현하 ( Hyun Ha 대한산부인과학회 2005 Obstetrics & Gynecology Science Vol.48 No.11

레스토랑 실패요인 연구 : 경영자, 종업원, 고객 간의 인식차이를 중심으로

강진희(Kang Jin Hee) 한국외식경영학회 2017 외식경영연구 Vol.20 No.3

본 연구는 SmartPLS를 활용하여 레스토랑 실패요인에 대한 측정변수들의 타당성과 신뢰성을 검증하고 레스토랑 실패요인의 영향력을 분석하였으며, 추출된 요인에 대해 레스토랑 이해관계자인 경영자, 종업원, 고객이 인지하는 차이를 ANOVA를 통해 분석하였다. 연구 결과 측정변수들의 타당성과 신뢰성이 통계적으로 유의하게 검증되었으며, 이를 통해 추출된 레스토랑 실패요인에 대한 집단별 차이도 유의하게 나타났다. 집단별 차이 비교에서 고객은 음식요인을 가장 큰 요인으로 인지하고 있는 것으로 나타났으며, 종업원은 경영관리요인을 가장 큰 요인으로 인지하고 있었다. 경영자와 관리자는 내부고객요인과 내ㆍ외부 환경요인과 분위기요인을 가장 큰 실패요인으로 인지하고 있는 것으로 나타났다. 본 연구를 통해 검증된 레스토랑 실패요인들에 대하여 레스토랑 이해관계자들의 요구를 만족시킬 수 있는 경영전략을 수립하고 다양한 마케팅 활동을 실행한다면 다른 외식기업은 물론 타 경쟁업체들과의 경쟁에서 차별화를 통한 비교우위를 가질 수 있을 것으로 사료된다. This study was verified validity and reliability of the measured variable for restaurants failure factors utilizing SmartPLS and analyzed the influence of them, then analyzed the recognized difference between managers, employees and customers as restaurant stakeholders on the extracted factors by ANOVA. As a result, validity and reliability of the measured variable had been proven statistically significant, group differences for this restaurant failure factors through this were also extracted significantly. Customers were appeared to be aware of the food factors as the biggest factor, employees were appeared to be aware of the management factors as the biggest in comparing the difference by group. Managers and administrators were appeared to be aware of the employee factors, environment factors and service-scape factors as the biggest factor. If the management strategies to meet the needs of the restaurants stakeholders were developed and variety of marketing activities were run in this study, restaurant is believed to be able to have a comparative advantage through differentiation in competition other Foodservice companies as well as other competitors.