서울 지역 초등학교 학생들의 성별에 따른 식행동 양상 연구

김이수(Yi Su Kim),나영아(Young Ah Rha) 한국조리학회 2005 한국조리학회지 Vol.11 No.4

서비스 종사자의 정서노동이 직무만족 및 서비스 태도에 미치는 영향

김이수(Yi Su Kim),김민경(Min Kyung Kim) 한국관광연구학회 2013 관광연구저널 Vol.27 No.1

Service staff is an asset to raise customer satisfaction working closet to customers so the stress and emotional labor of service staff have a considerable influence on the job satisfaction and service attitude. Therefore, the study aims to suggest a method for human resources management by examining effect relationship among service staff`s emotional labor, job satisfaction, and service attitude. The summarized result of empirical analysis is as follows. Firstly, in terms of the relationship between the emotional labor and the job satisfaction, while surface acting has a negative(-) influence on the job satisfaction, deep acting has a positive(+) influence on the job satisfaction. Secondly, in terms of the relationship among the job satisfaction, ``service commitment``, and ``service oriented voluntary behavior`` which are sub factors of service attitude, the job satisfaction has a positive(+) influence on ``service commitment`` and ``service oriented voluntary behavior``. Thirdly, in terms of the relationship between the emotional labor and the service attitude(service commitment, service oriented voluntary behavior), ``surface acting`` of emotional labor factors has a negative(-) influence on ``service commitment`` and a positive(+) influence on ``service commitment`` of ``deep acting``. Only ``deep acting`` of emotional labor factors has a positive(+) influence on ``service oriented voluntary behavior``. The result of the study shows that the emotional labor of service staff plays a decisive role in the job satisfaction and service attitude, which means a firm should manage the emotional labor of service staff. Meanwhile, there is a limit to generalize all of the food service industry from this result because the object of the study is employees engaging in hotels and family restaurants located in Seoul and metropolitan areas. Therefore, the future study needs to acquire samples from a range of food service enterprises in different areas.

초등학교 5학년 학생들의 식습관 형성에 영향을 미치는 요인 연구

김이수(Yi Su Kim) 한국조리학회 2005 한국조리학회지 Vol.11 No.4

편의점 HMR 식품의 선택속성이 지각된 가치와 구매의도에 미치는 영향

김이수(Kim, Yi-Su) 한국식공간학회 2018 식공간연구 Vol.13 No.1

본 연구에서는 편의점 HMR 식품을 이용하는 소비자들을 대상으로 편의점 HMR 식품선택속서이 지각된 가치에 따라 구매의도에 유의한 영향을 미치는가에 대하여 살펴봄으로써 편의점 HMR 식품의 보다 실증적인 효과를 분석하고, 이를 통해 편의점 HMR 식품에 대한 관리 및 활용에 관한 실무적인 발전방안을 모색해보고자 한다. 또한 편의점 HMR 식품을 이용하는 소비자의 구매행동을 파악하여, 이론적․실무적인 시사점을 제공하는데 그 목적이 있다. 첫째, 가설 1의 분석결과는 편의점 HMR 식품의 선택속성 중 제품의 편의성, 음식의 맛, 제품의 가격의 요인은 지각된 가치에 정(+)의 영향을 미치는 것으 로 나타났으며, 제품다양성은 지각된 가치에 영향을 미치지 않는 것으로 나타났다. 둘째, 가설 2의 분석결과는 편의점 HMR 이용 소비자의 지각된 가치가 구매의도에 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 가설 3의 분석결과는 편의점 HMR 식품의 선택속성 중 제품의 편의성, 제품의 다양성, 제품의 가격의 요인은 구매의도에 정(+)의 영향을 미치는 것으로 나타났으며, 음식의 맛은 구매의도에 영향을 미치지 않는 것으로 나타났다. 따라서 편의점 HMR 식품 선택속성에 대한 중요성을 인식하고 편의점 HMR 식품 선택속성에 대한 범위와 수준, 그리고 이용의 편리성을 강화하여 고객만족을 극대화하는데 초점을 맞추어야 할 것이다. The purpose of this study is to analyze the effect of HMR foods selection index on the purchase intention according to perceived value of convenience store HMR consumers. I suppose this study will contribute to finding practical development plan for management and use of HMR food in convenience store. The purpose of this study is to understand the purchasing behaviors of consumers using convenience store HMR foods and to provide theoretical and practical implications. First, the analysis result of Hypothesis 1 shows that convenience of product, taste of food and price of product among selection attributes of convenience store HMR foods have a positive effect on perceived value. However, product diversity did not affect perceived value. Second, Hypothesis 2 analysis shows that perceived value of consumers using convenience store HMR affects purchase intention positively. Third, the analysis result of Hypothesis 3 shows that convenience of product, diversity of product and price of product among selection attributes of convenience store HMR foods have a positive effect on purchase intention and taste of food did not affect purchase intention. Therefore, it is important to recognize the importance of HMR food selection attributes at convenience stores and focus on maximizing customer satisfaction by enhancing the range, level, and convenience of HMR food selection attributes at convenience stores.

5성급 호텔 종사원의 감정노동이 소진과 조직몰입에 미치는 영향

김이수(Yi Su Kim),고미애(Mi-Ae Ko) 한국관광연구학회 2017 관광연구저널 Vol.31 No.3

외식기업 메뉴 품질이 지각된 가치와 행동의도에 미치는 영향

김이수(Yi-Su Kim) 한국관광연구학회 2018 관광연구저널 Vol.32 No.9

영양지식에 따른 급식학교 초등학생들 의식행동양상에 관한 연구

김이수(Kim, Yi-Su),홍기운(Hong, Ki-Woon) 한국외식산업경영학회 2006 외식산업경영연구 Vol.2 No.2

연령증가에 따른 영양지식 관심도와 식품섭취 및 식생할 양상에 관한 연구

김이수(Yi Su Kim) 한국조리학회 2001 한국조리학회지 Vol.7 No.3

This study divided people into the age groups of their twenties, thirties, forties and more than fifties and multilaterally examined their nutritional knowledge and mode and attitude of food intake in order to survey the effects that the level of concern with nutritional knowledge according to age has on the mode of food life with a sample of women in more than their twenties who live in the region of Seoul. If I examine the general characteristics of those who are surveyed, in age their twenties accounted for the most part of 34.6 percent, and in educational background people who did not graduate from high schools accounted for 58.6 percent and jobless people 55.9 percent and there were many people whose standard of living was thought to be in a middle level, and in the income of home, people with less than two million Won were universal, and in physical condition an average case accounted for 37.8 percent, but the case that most of people were fat(49.1%) was characterized by more than a thin case(13.1%). In the object of survey the case of being nutritionally reeducated was as 76.1% higher than the case of not doing so, but the necessity for nutritional education was not felt by 62.7%, and statistical significance was indicated according to age (p<.001***) and in the sources of nutritional knowledge mass media accounted for 49.3%. The knowledge about nutrition was well known as a whole and in evaluating nutritional knowledge, top group accounted for 75.4% and evaluating scores according to age showed differences, but had no statistical significance. As a result of surveying the actual condition of food intake and food habit, those who are surveyed was surveyed to observe the quantity of a meal(31.9%) best, and they were revealed in the order of 30.5% of taking in fruits and 28.3% of having meals regularly. In particular, in the regularity of meals, statistical significance according to age(P<.001***) was indicated by their fifties accounting for 38.7% and their twenties 10.9%. In food habit, regardless of age, the case of taking in marine algae for 0 to two days indicated 53.7% and the case of taking in greeny yellow vegetables 52.0%, and we could see that modern people evade the kind of vegetables, and in the scores of evaluating food habit a middle group accounted for 57.3% and as age increases, the group of higher age showed more desirable mode of food life than the one of lower age, showing statistical significance(p<.01**).

외식비 소비지출에 따른 성인의 식행동 양상에 관한 연구

홍기운(Ki Woon Hong),김이수(Yi Su Kim) 한국조리학회 2002 한국조리학회지 Vol.8 No.2

외식기업의 사회적 책임활동 참여가 종사원의 기업평판 및 조직충성도에 미치는 영향

김민경(Min Kyung Kim),김이수(Yi Su Kim) 한국관광연구학회 2014 관광연구저널 Vol.28 No.8

This research aimed at suggesting the necessity of social responsibility activity within food service enterprise and seeking significant implication and plan to raise organization loyalty by investigating influencing relationship between food service enterprise`s social responsibility participation, employees` firm reputation and organization loyalty. For the positive analysis, the researcher conducted an investigation on 272 employees who work at five-star hotels food-service companies in Seoul and Gyeonggi-do, and the results are as follows. First, among food service enterprise`s social responsibility activity factors, ‘economic responsibility``, ``legal/ethical responsibility``, ``philosophic responsibility``, ``customer protection responsibility`` activity appeared to influence employees` firm reputation positively. Second, as the result of analyzing influencing relationship between ``firm reputation`` and ``organization loyalty``, employees` positive reputation on the enterprise appeared to raise organization loyalty. Third, among food service enterprise`s social responsibility activity factors, ``economic responsibility``, ``legal/ethical responsibility``, ``philosophic responsibility``, and ``customer protection responsibility`` activities appeared to influence employees` organization loyalty positively. This research result implies that food service enterprise`s social responsibility participation raises employees` firm reputation and this result becomes an important factor to raise organization loyalty. This research has a limitation to generalize the research result, since the survey was conducted targeting food service enterprises in Seoul and Gyeonggi-do due to restriction on time and space of research, which were performing social responsibility. Therefore, the researcher considers that henceforth researches need to apply more various examples and variables.