고객 불만족이 매출액에 미치는 영향에 관한 연구

나정기 ( Jeng Ki Na ) 관광경영학회 2006 관광경영연구 Vol.26 No.-

미식예찬

나정기(Na Jung Ki) 한국외식경영학회 2005 외식경영연구 Vol.8 No.1

직업전문학교 학생들의 전공만족도와 진로탐색행동과의 관계

나정기(Jeong Ki Na) 한국관광연구학회 2014 관광연구저널 Vol.28 No.3

This study investigates the influence of major satisfaction on students` career exploration behavior. 422 studentsmajoring in Culinary art were selected as a sample from five Vocational Training Institutes located in Seoul and otherMetropolitan Areas in South Korea. In this research, major satisfaction is an independent variable, and students` career exploration behavior is dependent variable. In addition, a simple and multiple regression analyses wereperformed by SPSS 21.0. First, according to the simple regression analysis, a statistically significant relationshipexisted between career exploration behaviour and major satisfaction (p <.05). Second, this study explored theinfluence of the three factors of major satisfaction on career exploration behaviour. An hierarchical regressionanalysis proved that the contents of curriculum and students` general interests in their major are not associated withcareer exploration behaviour. Finally, this study also examined the effect of the sub-factors of major satisfaction onthe sub-factors of the dependent variable. It is difficult to fully claim that the independent variables have a positiverelationship to the dependent variables. To sum up, it is important to note the limitations of this research. Theinterpretation of the results varies depending on the different analysis techniques used. Therefore, it is important toanalyze and interpret the results with both of qualitative and quantitative approach.

한국 외식업 발전사에 관한 소고

나정기(NA JEONG Kl),조춘봉 한국외식경영학회 2000 외식경영연구 Vol.2 No.1

The purpose of this study is to arrange basic materials that can lay a foundation for studying the developmental history of the korean Foodservice business based on previous studies. To attain this aim, this study used the literature review and limited its scope to the period from the Three Kingdoms to the present. It could be found that the Foodservice, originating from commercial activity and developing in korea, was prevented from developing due to political factors on the one hand and a new type of Foodservice business emerged on the other, For example, it could be found that Foodservice business in the Three Kingdoms, the Koryo Dynasty and the Yi Dynasty grew and developed largely around the centers of commercial activities such as markets and ports. On the other hand, the Foodservice business in the open port period of the late Yi Dynasty and the Japanese colonial rule period was greatly influenced by political factors. And it could be found that the development of Korean Foodservice business was greatly influenced by the following factors: the U, S in the period between the Korean liberation and the 1950's: economic growth between the 1960s the 1970s; the 86'Asian Games held as a consequence of the extension of national power and of the spillover effect of the 88'Olympic Games in the 1980s; and globalization, the opening of all fields and informatization in the 1990s. Taking this point into consideration, Korean Foodservice business originated from commercial activities in the long run and has lasted to the present. It is thought that principal political social events and several social indicators of the times will have to be considered to approach the developmental history of the Korean Foodservice business in a specific and systematic way. Against the background of the important issues and characteristics of the times related to the Foodservice business, this study attempted to approach the development of the Korean Foodservice business but failed to get the satisfactory outcome. It is hoped that a more systematic and specific study will be conducted by reducing its scope to a particular period, for example, the Koryo Dynasty, the 1980s, etc.

식품선택 동기에 관한 연구

나정기(Jeong Ki Na) 한국관광연구학회 2015 관광연구저널 Vol.29 No.11

The Food Choice Questionnaire(FCQ) that is commonly used in the recent studies of food choice motives, was developed through factor analysis of responses from a sample of 358 adults residing in London, England. ranging in age from 18 to 87 years. Nine factors emerged, and were labelled health, mood, convenience, sensory appeal, natural content, price, weight control, familiarity and ethical concern. However, in recent years it has raised questions about the validity of this measurement tool in many studies. In view of this point, this study examined the validity of the nine constructs of the Food Choice Questionnaire developed by Steptoe et al. (1995) and compared it to previous literature. Results showed that parts of these constructs were statistically significant, and it was supported by previous literature. Statistical analysis also displayed that these nine constructs that consist of 36 questions are situationally variable. Therefore, this research concludes that researchers may add constructs and questions that are related to their own research to the Food Choice Questionnaire.

소비자의 성향에 따른 레스토랑 마케팅 전략에 관한 연구

나정기(Jung Ki Na) 한국호텔외식관광경영학회 1998 호텔경영학연구 Vol.7 No.1

음식을 소재로 한 현대 여성미술가의 작품연구

나정기(Na Jeong Ki),김형섭(Kim Hyung Sup) 한국식공간학회 2013 식공간연구 Vol.8 No.2

Modern art with Impressionism at the root developed further to embrace various tendencies and attempts since Fountain by Marcel Duchamp in 1917. The work led to making limiting genres in art meaningless and allowing unrestricted use of art material. Later in 1960s, postmodernism discussion laid foundation to feminism and feminist female artists came to existence. They made a wide range of attempts, especially works on food by Judy Chicage, Jana Sterbak, Janine Antoni and Lee Bul. These artists criticized severely suppression, agony, subordination and discrimination on women related to eating or food in the patriarchical system, which contributed to higher status of woman.

정보원천효과에 관한 연구: 구전을 중심으로

나정기 ( Jeng Ki Na ),홍등용 ( Deung Young Hong ),조경숙 ( Kyoung Sook Cho ) 관광경영학회 2005 관광경영연구 Vol.25 No.-

중식 ( 中食 ) 산업의 발전방안에 관한 연구

나정기(Jung Ki Na) 한국호텔외식관광경영학회 1998 호텔경영학연구 Vol.7 No.2

This study attempted to investigate the background of growth as well as the significance of the recently newly emerging marginal food-service industry the intermediate domain of eating-out and meal at home with a focus on the socio-cultural factor and technical factor. And it sought to present the conceptual framework for the future developmental direction of the marginal food-service industry based on its present situation. That is, it established four distribution channels for take-out food-service and home delivery food-service according to the flow of food materials. And it attempted to make a concrete presentation of the method of implementation as well as the scheme to systematize the distribution channel capable of providing customers with quality services in the most efficient way through each distribution channel.

메뉴트렌드 군집에 대한 대응과 사례 연구

나정기(Jeong-Ki Na),최재홍(Jae-Hong Choi) 한국식공간학회 2009 식공간연구 Vol.4 No.1

This study was trying to cluster menu trends and to present its responses and cases towards each trends through the literature research on the food production/manufacture, distribution and consumption. First, the author presented the references for the sake of clustering menu trends through the literature research and extracted the utility, health, variety, and symbolism as the key words. Second, the author clustered the menu trends of utility, health, variety, and symbolism-oriented based on the extracted key words. Third, its motives, appropriate responses, and cases for the four menu trends were presented. Finally, the authors suggested that the follow-up research should be succeeded in validating the results.