외식상품 구매 담당자가 파악한 소비 동향에 관한 연구

김근아(Geun A Kim),송은주(Eun Joo Song),박범진(Bum Jhin Park) 한국관광연구학회 2014 관광연구저널 Vol.28 No.11

The ability to learn and understand the information in the modern world is very important and as a result there is a great viewing experience that focuses on the core to create value by utilizing the information, which is not much different in the food service industry. To read the consumption trend of eating out deals thoughts and feelings hidden in the subconscious mind of the consumer, understand consumer behavior and to understand in depth. By finding a shared structure through the consumption culture in the target market by analyzing in-depth consumer is able to predict the consumption trend. This study was conducted to obtain reliable data on in-depth interviews of representatives of the distributors purchase cuisine products to forecast consumption trends in the cuisine products, leading to a phenomenon that can be inferred for the purpose of identification. This study is how to classify the type contemplated by the data collected and analyzed for phosphorus, to study the factors and contexts of experience in analyzing the evidence according to the Grounded Theory methodology for Strauss & Corbin (1998) and the category was clearly analyzes the scope causal conditions, the central phenomenon, contextual conditions, mediated conditions, action / interaction paradigm of the results the structure was analyzed as a model. In this study, we aimed at retailers catering staff who participated in the catering buy items related exhibition from September 2013 to May 2014 were studied on three different occasions. In the first survey to 19 experts, in the second survey to 17 experts, and the third was conducted 24 in-depth interviews to experts in the investigation, the results obtained at each stage of this study was to experienced industry professionals 4 commissioned an evaluation increased the consistency of the results. The results of this study, based on a theoretical analysis of how to leverage the purchasing agent for the catering goods retailers are as follows: One-person households increased and the demand for increased value to the importance of catering to the growing needs of the individual consumer to think about the value and safety have to purchase and demand grows, an increasing number of high-quality products and high prices sopojang products. Therefore, in the catering company to identify the needs of consumers who want to understand the value and ease of lifestyle and consumer product development of various functional concept of the overall consumer side is required.

아로마 에센셜 오일 구성성분의 물리화학적 특성을 이용한 분류방법 연구: 상대밀도, 분자량, 용해도, 인화점을 중심으로

김근아 ( Geun-a Kim ),허선희 ( Seon-hee Heo ),유성모 ( Seongmo Yoo ) 한국미용학회 2021 한국미용학회지 Vol.27 No.2

The purpose of this study is to provide a method for classifying essential oils based on the physicochemical properties and the composition ratios of essential oils components as a basic study for selecting essential oils that are suitable for individual body constitution and symptoms of disease. Twenty nine essential oils, of the main essential oils used in aromatherapy, with complete data values of 4 physicochemical properties (molecular weight, solubility, flash point, and relative density) were selected to conduct a cluster analysis. As a result, 29 essential oils were classified into 4 clusters. Cluster 1 was found to have the highest molecular weight, solubility and flash point and the second highest density compared to other clusters. Cluster 2 was found to be higher than average in terms of molecular weight, solubility, flash point with the highest density. Cluster 3 showed higher molecular weight and flash point than the average, whereas solubility and density are lower than the average. Cluster 4 showed the lowest molecular weight, solubility, flash point, and density. It was found that the results of the classification based on the physicochemical properties of chemical constituents were not fully consistent with the results of the existing classification methods of essential oil. Through the result of this study, further study regarding the classification is required to be conducted in the future and will become a basic research that could help to select individual customized essential oils with the new perspective of essential oil classification using the physicochemical properties.

왓소니아(Selaginella martensii) 전초 추출물의 항산화 및 생리활성 효소 억제 효과

김근아(Geun-A Kim),원희택(Hee-Taek Won),김정하(Jung-Ha Kim),이보화(Bo-Hwa Lee),이혜정(Hye-Jeong Lee),박혜진(Hye-Jin Park),조영제(Young-Je Cho) 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.12

In this study, we assessed the anti-oxidant, pore-contracting, and anti-wrinkling effects of extracts of Selaginella martensii (SM). Total phenolic compound (TPC) contents in SM extracts obtained under optimal extraction conditions were 2.92 ㎎/g for the hot water extract (SMDW) and 3.65 ㎎/g for the 80% ethanol extract (SME). DPPH radical scavenging activities of SMDW and SME were 79.47% and 100%, respectively, at a TPC concentration of 100 ㎍/mL. ABTS radical inhibition assays showed SMDW and SME had high antioxidant activities (≥80.00%) at the same TPC concentration. The antioxidant protection factors of SMDW and SME were 1.27 and 1.13, respectively, at a TPC concentration of 100 ㎍/mL. The thiobarbituric acid reactive substances of SMDW and SME were 96.09% and 91.31%, respectively, at 100 ㎍/mL. Notably, the astringency of SMDW (a measure of pore-tightening activity) was 19.78% at a TPC concentration of 400 ㎍/mL, and the elastase and collagenase inhibitory activities of SMDW were 31.94% and 41.60%, respectively. Lastly, SMDW showed a hyaluronidase inhibitory activity of 75.17%, suggesting that they may have an anti-inflammatory effect. These results, show that SMDW has remarkable antioxidant, pore-tightening effects, and anti-inflammatory and suggest that it might be a useful component of anti-skin wrinkling preparations.

조직내 비고의적 보안위반 인식에 영향을 미치는 자발적 및 비자발적 동기요인과 규제권자 압력의 조절효과에 관한 실증연구

김상현(Sang Hyun Kim),김근아(Geun A Kim) 한국경영학회 2013 經營學硏究 Vol.42 No.1

Today, many enterprises perceive the risk of information security as a big obstacle in the process of advancement into knowledge information society. In other words, modern companies enjoy various benefits from information, but at the same time they are exposed to various dysfunctions and risks (e.g., cyber terror, the leakage of personal information and important assets, etc.) by external sources. Failures in security of companies` resources may bring social and financial damages, which may lead to the extinction of the company. In particular, incidents related with information security more frequently results from internal factors, and consequently internal risks are perceived as fatal to organizations. Most of security related incidents are caused by insufficient vigilance on employees, such as lack of loyalty of employees, moral hazard and non-intentional misuse and mistakes, and the absence of the development of detailed indexes. Thus, issues related to end-users` behaviors regarding of security have attracted much interest for researchers to explain the successful management of security. No matter what security system is in place, there are potential and incidental possibilities that end users can make a mistake. Moreover, even if end-users have no intention to violate security policies at organization, their mistakes are evaluated as crucial factors in the dimension of loss of information and information related security incidents. Even small and trivial mistakes in security related matters would result in a big and fatal consequency for a organization. However, even with this reality, researches related to information security management has been inconsistent and scant. Prior studies only focus on conventional security, including physical and technical security design and construction, investment effects and decision making for information system security, development and standardization of information security indexes, role and maturity of information security policies, and information security and risk management. Therefore, there is a need to carry out a series of appropriate control means for nonmalicious violation of information security within organizations. In this regard, this study was conducted as a part of attempts for identifying the motivation to manage nonmalicious security violation of organizations and for proposing a possible answer for the following research question: What makes an organization increase awareness of nonmalicious security violation, and what are the processes of information security management (ISM)? In addition, this study suggested the role of regulatory influence on the processes of information security management. Particularly, this study focuses on the impacts of voluntary motivation and involuntary motivation of an organization as main categories on awareness of nonmalicious security violation that influences control of nonmalicious security violation and excepted benefits of information security. Voluntary motivation includes organizational commitment, experience of security violation, and relative advantage for job performance while involuntary motivation includes workgroup norm, perceived sanctions, and perceived threat. Furthermore, this study is meaningful in that it is differentiated from other studies through the empirical verification of how the regulatory pressure makes effects on awareness of nonmalicious security violation, control and performance. Thus, the following hypotheses were tested: Hypothesis 1: Organizational Commitment will have a positive effect on Awareness of Nonmalicious Security Violation Hypothesis 2: Experience of Security Violation will have a positive effect on Awareness of Nonmalicious Security Violation Hypothesis 3: Relative Advantage for Job Performance will have a positive effect on Awareness of Nonmalicious Security Violation Hypothesis 4: Workgroup Norm will have a positive effect on Awareness of Nonmalicious Security Violation Hypothesis

내부IT 역량과 외부 IT 역량, 그리고 비즈니스 프로세스 민첩성 간의 관계

김근아(Geun A Kim),김상현(Sang Hyun Kim) 한국경영학회 2014 한국경영학회 통합학술발표논문집 Vol.2014 No.8

본 연구는 기업 경쟁우위의 주요한 부분으로 비즈니스 프로세스 민첩성에 IT의 영향을 효과적으로 연결시키기 위해서 기업의 내적 자원의 어떠한 정보기술 역량이 필요한지에 대해 살펴보고 어떠한 과정을 거쳐 영향을 미치는지를 조사하고자 한다. 본 연구는 다음과 같은 두 가지 연구문제에 초점을 두었다. 첫째, 내부 및 외부 IT 역량과 비즈니스 프로세스 민첩성 사이에 긍정적인 관계가 있는가? 그리고 둘째, 내부 IT 역량이 외부 IT 역량과 비즈니스 프로세스 민첩성 사이의 관계를 긍정적으로 조절하는 수준은 어느 정도인가? 이 같은 질문에 답하기 위해, 본 연구는 내부 IT 역량에 대해 IT 비즈니스 연계 역량, IT 기반구조 역량, IT 주도적 자세, 세 가지 유형으로 정의하고, 외부 IT 역량은 벤더 지원과 컨설턴트 효과성으로 개념화 하였다. 제안한 연구모델을 검정하기 위해, 본 연구의 목적에 일치하는 153개의 기업을 대상으로 수집된 설문을 사용하여 PLS 접근 방법(SmartPLS 2.0)에 따라 분석하였다. 분석 결과, 내부IT 역량과 외부 IT 역량은 비즈니스 프로세스 민첩성에 통계적으로 유의한 영향을 주는 것으로 나타났다. 하지만 내부 IT 역량의 조절효과 검정에서는 다소 차이가 있는 것으로 밝혀졌는데, IT 비즈니스 연계 역량과 IT 주도적 자세의 정도에 따라 외부 IT 역량이 민첩성에 대한 영향을 유의하게 조절하는 반면 IT 기반구조 역량은 영향을 주지 않는 것으로 확인되었다. 이와 같은 결과를 바탕으로 본 연구는 휘발성 시장(volatile markets)에서의 기업 운영상에 대한 IT 지배구조(governance)의 효과적인 모델은 우수한 민첩성과 적응력을 제공하기 위해 필수적이라는 사실을 제안하였다. 이는 이론적으로는 초기단계에서 진행되고 있는 민첩성연구에 또 다른 관점에서의 실증적 증거를 보여주는 시사점이 있으며, 실무적으로는 구체화된 통찰력을 제공하여 기업의 IT와 관련된 의사결정에 좋은 가이드라인이 될 수 있는 공헌점이 있다.

종합병원 간호사의 직업존중감, 조직웰빙, 무례함이 이직의도에 미치는 영향

김근아(Geun-A Kim),김미숙(Mi-Sook Kim) 한국콘텐츠학회 2023 한국콘텐츠학회논문지 Vol.23 No.1

메뉴 북 디자인유형중 사진과 설명 유무에 따른 고객 선호도에 관한 연구

박범진(Park Bum Jhin),송은주(Song Eun Joo),김근아(Kim Geun A) 한국식공간학회 2014 식공간연구 Vol.9 No.2

현대의 소비자들은 물질적 풍요와 변화된 가치관에 따른 다양한 라이프스타일을 소유하고 있으며, 인간 감성을 위한 더욱더 새롭고 특별한 것을 요구하고 있다. 메뉴판 디자인은 음식에서의 시각디자인 분야와 고객과의 커뮤니케이션을 할 수 있는 중요한 수단으로 메뉴판은 외식업체를 방문한 고객에게 상품을 구매하는 확신을 갖는데 긍정적인 역할을 해주기 때문에, 메뉴판 디자인과 관련된 연구는 지속적으로 이루어져 이론의 견고성을 확립해야 할 필요성이 있다. 본 연구에서는 소비자들이 일반적으로 쉽게 접할 수 있는 외식업소를 대상으로 메뉴판 4종류의 유형에 따른 고객의 선호도를 알아보기 위하여 서울지역 대학가 근처에서 소비자를 대상으로 300장의 설문지를 수거하였으며, 이중 26장을 제거하고 총 274장의 유효 표본을 가지고 통계분석에 활용하였다. 연구결과를 살펴보면, '메뉴명만으로 이루어진 메뉴북'은 고객선호도가 대체적으로 낮은 선호도를 보이고 있었으며, '사진으로 이루어진 메뉴북'도 고객선호도에 보통 이상의 선호도를 보였으며, '메뉴를 정할 때의 시각적 즐거움'에 대한 기대가 높았다. 시각적인 우월성과 주문한 음식과 제공된 음식과의 차이에 대한 언급 또한 사진의 유무(有無)에 있다고 볼 수 있으며, 결과적으로 '사진과 설명으로 이루어진 메뉴북'의 고객선호도는 전반적으로 4종류의 메뉴북 가운데 중에 가장 높은 선호도를 보이고 있었다. 설명과 사진으로 이루어진 메뉴북이 사진으로 이루어진 메뉴북보다 고객의 선호도가 가장 높은 것으로 나타났다. Menu-book design and visual design area of food graft onto customer-communication design area. In spite of the importance of visual image, study on photos of menu-book are relatively less active than that of menu design. The purpose of this study is to examine customer preference depending on the forms of menu design. It examines customer's preference by four kinds of the menu in restaurants and prepares the system for necessity of photos and menu-explanation under the effects of it. The customer preference for "menu-book organized by photos and explanation" marked the highest in general among the four kinds. For each menu, when examining variables of "method selecting menu", "impression of restaurant","previous understanding for food" and "dissatisfaction because of difference between expected and served dish" customer's preference showed significant difference by the kinds of menu-book. In sum, menu-book organized by explanation and photos showed the higher customer preference than by only menu names, by menu names and explanation or by only photos.

조직내 ICT의 어두운 면

김근아(Geun A Kim),김상현(Sang Hyun Kim) 한국경영학회 2014 한국경영학회 통합학술발표논문집 Vol.2014 No.8

본 연구는 역할 스트레스와 성과에 대한 정보통신기술(ICT)에 의해 만들어진 스트레스(즉, 기술스트레스)의 효과를 확인하기 위해 사회기술 이론과 역할 이론의 개념을 사용하였다. 본 연구는 먼저 ICT가 어떠한 방법으로 조직 구성원들의 스트레스를 만들며 기술스트레스를 형성하는 요인은 무엇인지에 대한 다양한 관점을 제시한다. 다음으로 본 연구는 크게 다음의 4가지 가설을 제안한다. (1) 기술스트레스는 역할 스트레스(즉, 역할 충돌과 역할 과중)와 부정적 심리 성과 및 IS 사용의 부정적 성과에 각각 긍정적으로 관련되어 있을 것이다. (2) 역할 충돌은 부정적 심리 성과 및 IS 사용의 부정적 성과에 각각 긍정적으로 관련되어 있을 것이다. (3) 역할 과중은 부정적 심리 성과 및 IS 사용의 부정적 성과에 각각 긍정적으로 관련되어 있을 것이다. (4) 혁신 지원은 기술 및 역할 스트레스와 부정적 심리 성과 및 IS 사용의 부정적 성과 사이에서 조절 역할을 할 것이다. 본 연구는 가설들을 검정하기 위해 조직의 ICT 사용자로부터 설문조사를 실시하여 수집된 데이터를 바탕으로 구조방정식 모델링을 사용하였다. 연구결과는 기술스트레스와 역할 충돌 간의 관계에 대한 가설을 제외한 다른 가설들을 지지하는 것을 보여주었다. 본 연구는 이론적으로, 조직에서 개인이 경험한 스트레스에 대한 기존의 개념에 기술스트레스의 확인을 통해 또 다른 차원을 추가적으로 제시하고, 기술스트레스와 역할스트레스 사이의 긍정적인 관계의 검정을 통해 기술과 조직의 역할 사이의 관계 및 구조를 분석하는 문헌에 새로운 맥락을 제안한다. 실무적으로는, 기술스트레스가 조직에 존재하는 정도를 평가하는 진단 도구를 제시하고, 기술스트레스의 역효과는 역할 스트레스를 줄이는 전략에 하나의 유용한 방안이 될 수 있다는 것을 제안한다.

3D 형태의 PLGA 지지체에서 뷰틸레이트하이드록시애니솔의 방출거동 및 골수간엽줄기세포의 신경세포화

오아영 ( A Young Oh ),김순희 ( Soon Hee Kim ),모종현 ( Jong Hyun Moh ),김근아 ( Geun Ah Kim ),이종문 ( John M. Rhee ),이해방 ( Hai Bang Lee ),강길선 ( Gil Son Khang ) 한국조직공학·재생의학회 2008 조직공학과 재생의학 Vol.5 No.2

Bone marrow stromal cells(BMSCs) can be differentiated into chondrocytes, osteocytes, neuronal cells under the controlling of culture condition. We fabricated butylated hydorxyanisole(BHA) loaded poly(L-lactide-coglycolide) (PLGA) scaffolds(BHA/PLGA) for neurogenesis of BMSCs and to observe the release behavior of BHA. BHA/PLGA scaffold were manufactured as the concentrations of 200, 400, and 600 μM of BHA by solvent casting/ salt leaching method. We isolated and cultured BMSCs from the tibias of adult female Fischer rat, we seeded BMSCs into the inner core of the hybrid scaffold. Cellular viability and proliferation were assayed by 3-(4,5-dimethylthiazol- 2yl)-2,5-diphenyl-2H- tetrazolium bromide(MTT) test. Morphology of celluar adhesion were confirmed by scanning electron microscope SEM). The effect of BHA/PLGA scaffold on the neural differentiation of rat BMSCs were assessed RT-PCR. According to results, aspect of release of BHA in BHA/PLGA matrix showed that the initial burst of BHA was lower in scaffold than film and released continuously during the desired period in delivery system. BHA 600 μM loaded scaffold revealed low cell viability by MTT assay results. Mophology of BMSCs changed like a neural cell in 200 and 400 μM BHA/PLGA by SEM observation. In addition, 200 and 400 μM BHA/ PLGA scaffold showed higher expression of neural markers. We conclude that neural differentiation of BMSCs in BHA/PLGA scaffold could be possible for long period.

HMR의 분류체계에 관한 연구

나정기(Jeong Ki Na),김근아(Geun A Kim) 한국관광연구학회 2012 관광연구저널 Vol.26 No.1

The purpose of this study is to provide the guideline which helps HMR partakers build the marketing strategy and develop new products based on HMR classification system. The research is performed by method of three steps, which are, 1) Survey on retailer`s own definition and classification. 2) HMR products` list research to be classified. 309 HMR product`s lists are reclassified by clear definition and criteria. 3) HMR product`s analysis by unified classification. HMR products are classified based on Costa(2001)`s a consumer-oriented classification system for HMR. Those products consequently are arranged in 4×4 matrix structure by two criteria `shelf-life [Sn] and preparation required for convenience [Cn]`. This method is very useful for displaying the product classes`s dispersion and comparing between classes, other food groups and different countries` food. Future, this classification system for HMR can be combined with research of consumer`s activities and then will provide advanced guideline for market`s statistic research and consumer`s oriented marketing activities.