http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
GDP 예측을 통한 국내 외식 산업 전망에 관한 연구 - 한.미.일 비교를 중심으로 -
고재윤,유은이,송학준,김민지,Ko, Jae-Youn,Yoo, Eun-Yi,Song, Hak-Jun,Kim, Min-Ji 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.4
The aim of this study was to predict the development process of the Korean food service industry by forecasting the per capita GDP. Forecasting the GDP, involved two primary approaches. One was related to looking at the Korean food service industry's situation by per capita GDP and comparing it to that of the US and Japan. The other was to predict food service industry projections in Korea by quantitative forecasting models. Holt's simple exponential smoothing method and new types of the series models(Damped trend exponential smoothing method), were employed to predict the per capita GDP. The accuracy of the models was measured by MAPE. The empirical results of the forecasting models indicate that the three time series models performed fairly well. Of these Damped trend Damped trend exponential smoothing performed best with the lowest MAPE(9.9%). The results show that the time for reaching a per capita GDP level of $20,000 was 2008 with the Damped trend model and 2009 with the Holt model. Moreover, we found that a per capita GDP level of $30,000 will be achieved in 2012 from the Damped trend model and in 2013 from the Holt model. Within this study, the implications for the Korean food service industry are further discussed. It was predicted there will be a stabilization period in 2008 or 2009 in Korea with achievement of a per capita GDP of $20,000. At this time, major food service industry companies will need to invest in equipment toy external growth and there will be industry trends toward ethnic food and theme restaurants. Also, if a per capita GDP of $30,000 is achieved by 2012 or 2013, the Korean food industry will need to be highly responsive. Therefore, food industry companies should forecast and study customer values and prepare for changes.
호텔 컨벤션 서비스운영에 있어서 계약서 현황분석과 개선방안에 관한 탐색적 연구
고재윤(Jae Youn Ko) 한국호텔외식관광경영학회 2004 호텔경영학연구 Vol.13 No.4
This study is to develope and strength the competitiveness of Korean Convention industry through developing of service quality, negotiation skill and contracts handling to the 5 star hotels in seoul, Korea. The result showed that the lack of legal knowledge, absence of operation system, revenue loss are the main cause to lead the inefficiency for handling contracts. Therefore, not only Meeting Planer(MP) but also Convention Service Manager(CSM) and Sales Manager(SM) has to realize the importance of drawing up a plan for legal elements of contracts and operation management system. In this study convention includes international convention service & management, MP, CSM and SM.
와인병 디자인 이미지 선호도와 구매의도관계에 관한 연구
고재윤(Jae Youn Ko),정미란(Mi Ran Jung) 한국호텔외식관광경영학회 2007 호텔경영학연구 Vol.16 No.4
This study aims to understand causal relationship between preference of wine bottle design image and purchasing behavior, to find out which design image factors are more effective to the purchase intention of wine customers. Bottle 4 of displayed five bottles was primary preference design for wine customers. A factor analysis delineated five dimensions of design images of wine bottle: masculine image, modern image, feminine image, classic image, natural image. Mean values indicated that `elegant` was primary preference image for customers. The regression analysis yielded `feminine image` had the most positively influence on purchase intention of wine customers. This paper provides wine makers, wine importers and marketers with the useful clues to understand purchasing behavior of wine customers and plan to marketing strategies.
한국 전통주 관광객 동기유형 군집별 관광지 선택속성 차이연구
고재윤(Jae Youn Ko),정용해(Yong Hae Chung),고동섭(Dong Sub Ko),김현영(Hyun Young Kim) 한국호텔외식관광경영학회 2011 호텔경영학연구 Vol.20 No.2
Korean traditional wine destinations keeps growing in various regions around the country. One of the major reasons for increased interest in Korean traditional wine tourism are due to shifts in societal values and preferences. In this study, the motivation and destination selection attributes of Korean traditional wine destination were examined to provide the segmented groups using factor-cluster analysis. A factor analysis delineated three dimensions of motivation for traditional wine destinations(learning of traditional wine/cultural experiencers, sociality, enjoyment and recreation), and also delineated three dimensions of destination selection attributes (active recreation/construction of destination, professional education of traditional wine, and tasting traditional foods/experiences of traditional wine. From the cluster analysis with three motivation factors, three segmented groups were identified such as highly, moderately, and low motivated group. the results of ANOVA concluded that the highly motivated group shows more importance of destination selection attributes than the other two groups. More detailed theoretical/practical discussion and implication provides in the conclusion section.
고재윤(Jae Youn Ko) 한국호텔외식관광경영학회 2007 호텔경영학연구 Vol.16 No.1
This study aims to analyze and understand the relationships between ``Well-being`` perception and wine purchase choice attributes among Korean wine consumers. Factor analyses were adopted to identify underlying dimensions of 22 items of ``Well-being`` perception. Canonical correlation analysis was also conducted to examine the relationships between the extracted factors of ``Well-being`` perception. Three meaningful canonical variates were generated. The results showed that self-development with wine interest and `Well-being` product preference factors have significant relationships with wine quality, price, and grape type. ANOVA demonstrates that self-development with wine interest, ``Well-being`` product preference, healthy food preference and physical exercise factors of Well-being perception, were significantly different among age, education, and income. And the marketing implications for wine consumption related to ``Well-being`` were discussed as well as limitations were explained.