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대학생의 베이커리카페 선택속성이 고객만족 및 SNS구전의도에 미치는 영향 : 정보원천의 조절효과
김학선(Hak-Seon Kim),전수현(Sydney Jun),방유옥(Weiyu Fang),전재균(Jae-Kyoon Jun) 한국자료분석학회 2020 Journal of the Korean Data Analysis Society Vol.22 No.6
This research aims to assess the effect of bakery cafe’s selection attributes on customer satisfaction and whether customer satisfaction significantly impacts word of mouth on SNS WOM intention. Additionally, the research attempts to study whether the relationship between selection attributes and customer satisfaction is moderated by the type of information source. The data was collected from surveys of 252 university students that are highly interested in social media(SNS) and have bakery cafe experiences. The result shows that selection attributes were categorized by the following six factors: physical environment, coffee quality, bakery quality, employee service, value, and convenience. Using multiple regression analysis for hypothesis testing, three of the six factors-bakery quality, value, and physical environment affected customer satisfaction in order. Also, information source played a significant moderating role in the relationship between selection attributes and customer satisfaction. The better the physical environment for college students using SNS information, the higher the level of customer satisfaction compared to college students who do not use SNS information. Furthermore, this research indicates a direction to future research and limitations and necessary implications on bakery cafes operations based on the results. 본 연구에서는 베이커리카페의 선택속성이 고객만족에 어떠한 영향을 미치는 지, 그리고 고객만족은 SNS구전의도에 유의한 영향을 미치는 지를 분석하고자 하였다. 또한 선택속성과 고객만족의 영향관계에 있어서 정보원천의 차이가 조절효과를 보이는 지를 파악하였다. 베이커리카페를 이용한 경험이 있으며 SNS에 관심이 높은 대학생을 대상으로 총 252부 설문지를 수집하여 분석에 사용하였다. 실증 분석결과, 선택속성은 물리적 환경, 커피품질, 베이커리품질, 종업원 서비스, 가치, 편의성의 6개 요인으로 도출되었다. 둘째, 가설 검증을 위해 다중회귀분석을 실시한 결과, 6개 요인 가운데 3개 요인인 베이커리품질, 가치, 물리적 환경의 순으로 고객만족에 영향을 미치는 것으로 나타났다. 셋째, 고객만족은 SNS구전의도에 긍정적인 영향을 미치는 것으로 나타났다. 넷째, 선택속성과 고객만족의 영향관계에 있어서 정보원천이 조절효과를 보이는 것으로 나타났다. SNS 정보를 이용하는 대학생은 물리적 환경이 좋을수록 SNS 정보를 이용하지 않는 대학생에 비해 높은 수준의 고객만족을 나타내는 것으로 나타났다. 마지막으로 연구결과를 토대로 베이커리카페의 운영에 필요한 시사점과 향후 연구 및 한계점을 기술하였다.
김학선(Hak Seon Kim),강호종(Ho-Jong Kang) 한국고분자학회 2016 폴리머 Vol.40 No.2
글루텐 단백질 구성 성분이 천연 글루텐 필름 물성에 미치는 영향을 확인하여 보았다. 글루텐/에틸알코올 수용액 원심분리에 의하여 글라이딘/글루테닌 조성비가 다른 글루텐을 얻어 천연 글루텐 필름을 제조하였다. 일반 글루텐 필름에 비하여 고분자량 글루테닌이 제거된 글루텐 필름은 신율이 증가되며 아울러 광투과 특성이 현저히 증가함을 알 수 있었다. 글루텐 필름의 가공 특성 증가를 위해 사용된 글리세린은 필름 신율을 증가시키는 반면 인장강도는 감소시킴을 확인하였다. 이러한 감소는 L-cysteine을 가교제로 사용하여 이황화 결합에 의한 글루텐 가교를 촉진시켜 최소화될 수 있으며 고분자량 글루테닌을 다소 함유하고 있는 글루텐 필름에서 그 효과가 두드러짐을 알 수 있었다. The effect of chemical composition of gluten protein on physical properties of natural gluten film was studied. The various glutens having different gliadin/glutenin compositions were obtained by the centrifugation of gluten/ethyl alcohol aqueous solution and then natural gluten films were produced from obtained glutens. It was found that both elongation at break and optical transmittance were enhanced in the film made by glutens without high molecular weight glutenin. The applied glycerin for processing aid resulted in increasing of elongation at break but the lowering of tensile strength was found. This tensile strength decrease might be minimized using L-cysteine as a crosslinking agent which caused the disulfide bonding between gluten molecules, specially for gluten having high molecular weight glutenin.
테이크아웃 음식의 안전에 대한 고객인식도 측정을 위한 척도에 관한 연구
김학선(Hak Seon Kim) 한국조리학회 2012 한국조리학회지 Vol.18 No.2
This study was conducted to evaluate a take-out food safety perception instrument that could be used by foodservice establishments. A total of 324 responses was collected via online survey, and 299 responses (92.3%) were used for the statistical analysis. Data was randomly split into two groups. Exploratory Factor Analysis (EFA) was performed on the first split-half sample (n=150) to identify a factor structure using standard principal component analysis. EFA revealed three dimensions, titled Consumer food safety perception, Take-out food handling, and Elements impacting on purchase decisions. Confirmatory Factor Analysis (CFA) was performed on the remaining half sample (n=149) using Structural Equation Modeling (SEM). CFA revealed acceptable absolute model fits for three dimensions and excellent comparative model fits for the instrument. These findings propose standardized measures that can be useful in assessing the take-out food safety perception.
빅데이터를 활용한 음식관광의 의미연결망 분석에 관한 연구
김태호(Kim, Tea-Ho),김학선(Kim, Hak-Seon) 한국관광레저학회 2017 한국관광레저학회 학술발표대회 Vol.2017 No.6
The purpose of this study was to visualize the semantic network with big data related to food tourism. this study collected data containing ‘food tourism’ keywords from Google, Facebook, Twitter etc. during one month from April 26, 2017 to May 26, 2017. Data were collected by using SCDM, a data collecting and processing program. From those data, degree centrality, closeness centrality, betweenness centrality and eigenvector centrality were analyzed by utilizing packaged NetDraw along with UCINET 6. The result showed that in food tourism, most of the tourists who stay in the area are planning to take a tour around the famous sightseeing spots in the area, as well as enjoy gastronomic sightseeing for culture and local food. For the legitimacy of the local food, it is necessary to promote the characteristics of the region based on culture, history and creative story, to ensure the consistency of the food level, and to establish the network system of local food, It is thought that the continuous development and study of gourmet tourism with image.