産學實習에 대한 實態調査

Na Jeong Ki(羅政基) 한국외식경영학회 2000 외식경영연구 Vol.2 No.2

This study was intended to present the spot-specific tourist manpower system by improving the problem of on-spot training(industry-university training) provided between the educational institution training tourist manpower and the industrial enterprise accommodating. This study limited its scope to the trainees assigned to the tourist business enterprise in the tourism-related department(major field of study) opened in junior college and 4-year college or university (including open university). in case of business enterprises, it confined the business type and regional scope to the travel agency and deluxe hotel, located in Seoul, housing tourism-related department students as industry-university cooperation trainees most. Based on the study result, the following conclusion was drawn: For the industry-university cooperation education to become the educational system beneficial to both sides, there should be the consultative organ to govern it. And it is judged that problem fundamentally improved and capable tourism manpower could be txained only when the industry-university cooperation training system as a whole is planned, evaluated and prepared through the consultative organ. The key contents of industry-university cooperation education should be systematically progressed such as development of industry-university cooperation training & education, development of curricula, supervision over the business enterprise housing industry-university cooperation trainees, its linkage with employment, exchange of human resources, and the like, in conclusion, it is absolutely necessary to establish a separate specialized organization in charge of industry-university cooperation education in the tourism field for the system to tame root as the on actively beneficial to industry-university and the training of Korea tourist manpower.

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.

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.

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.

외식산업 접근방법에 관한 연구

나정기(Na Jeong Ki) 한국외식경영학회 1998 외식경영연구 Vol.1 No.1

This study attempted to probe one method to be able to have scientific approach to the foodservice industry. That is, it attempted to reilluminate the position of the foodservice industry through the establishment of its concept. And it attempted to probe the method to be able to have academic approach to the foodservice industry by presenting the correlation between the peripheral industry and the foodservice industry. Through this study, the conclusion was drawn that scientific access should be first gained to such peripheral industries as service industry, hospitality industry, tourism industry, food industry, and food distribution industry(food wholesaling, retailing) to gain systematic access to the foodservice industry. Furthermore, it was concluded that a scientific approach could be more systematically made to the eating-out industry when food culture is made simultaneously.

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.

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.

학술세미나논문(1998년 12월5일. 한국관광공사) : 식품접객업 영업허가 및 영업시 제기되는 문제점에 관한 연구

나정기 ( Jeong Ki Na ) 경기대학교 관광종합연구소 1998 여가관광연구 Vol.2 No.-

수프의 의의와 분류체계에 대한 소고

나정기(Jeong Ki Na) 한국외식경영학회 2000 외식경영연구 Vol.3 No.1

This study attempted to analyze the contents of the soup by reviewing the theoretical books related to published western cuisine. And based upon the results of this analysis, it was first intended to contribute to making readers realize how much error there was in the content relating to soup and preventing the books containing this erroneous contents from being published. Second, it aimed to make readers know that a greater part of the contents in the textbook we were studying were misleading. This study was the exploratory one with a focus on the descriptive study and limited its scope to the content relating to soup in the theoretical book of western cuisine already published and marketed at home. In consequence, the study results were summarized as follows: First, it was found that the contents of the theoretical book on cuisine taking on the character of the cuisine textbook were unsystematic and that a considerable part of them were mistakenly explained. Second, it was found that one particular book cited the content of another particular book as it was, resulting in the repeated citation the mistakenly explained contents. Third, it was found that most of the books surveyed were written without mentioning the specific source. Fourth, it was found that the names of the authors were enumerated without reading the annotated bibliography at the end of most of the books.

레스토랑 수입증대 방안에 관한 연구

나정기(Jeong ki Na),김명희(Myung hee Kim) 한국외식경영학회 2000 외식경영연구 Vol.3 No.2

This study was intended to introduce and examine the recent articles on restaurant revenue management published by Cornell Quarterly, and to give a general scheme to enhance restaurant revenue In a series of articles presented by Sherly E. Kimes et al,. and Bill Quain et al,. on the application of RRM(restaurant revenue management), They introduce and examine how to develop a RRM system, demonstrate how RRM was applied to a pilot restaurant, and develop guidelines that restaurant operators can use to increase their revenue per available seat hour(RevPASH). Today's foodservice facilities have many problems. To overcome these problems, they have to become as efficient as possible. This need for effiaency has led straight to the system approach in which all foodservice components are coordinated to achieve the goals of the restaurant. The goals of a restaurant may be the highest profit consistent with boost customers satisfaction. Considering these points imrund, strategies and tactics for increasing RevPASH are not so helpful as they explained.