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호텔외식산업 종사원들의 직무착근도가 직무태도에 미치는 영향에 관한 연구
박규은(Kyu Eun Park),이수범(Soo Bum Lee) 한국관광연구학회 2012 관광연구저널 Vol.26 No.1
The importance of food service industry as a complex industry is being further emphasized, and the expanded awareness regarding promising business has increased the necessity of acquiring outstanding human resources. So, corporate organizations need to establish the concept of work attitude for achieving long-term work of employees. Thus, this study establishes constituent factors of job embeddedness that places perspective on organizational remains regarding human resource management through precedent studies and literary consideration, and has achieved empirical verification on the effect on job satisfaction and organizational commitment to present implications regarding human resource management. Furthermore, this study aims to establish effect relationship between research variables to present implications in order to contribute the efficiency of food service industry.
커피전문점의 서비스스케이프가 종사원의 감정적반응, 생리적반응 및 직무만족에 미치는 영향
박규은(Kyu Eun Park),김문명(Moon Myoung Kim),최성일(Seong Il Choi),이수범(Soo Bum Lee) 한국호텔외식관광경영학회 2013 호텔경영학연구 Vol.22 No.4
The purpose of this study was to give strategic suggestions to clarify the relation of cause and effect between servicescape of coffee house, an employee`s emotional response, physiological response and job satisfaction. A total of 400 questionnaires were distributed to employees who work at coffee houses across nation without limiting spatial range for the generalization and 361 copies (90.3%) were used in the final analysis. SPSS Win Ver. 18.0 and AMOS 18.0 were used for data analysis. The findings showed, first, that cooperation environment among servicescape of coffee houses had a significant positive(+) effect on employees` physiological responses but an insignificant effect on emotional responses. Second, space layout / functionality among servicescape of coffee houses had statistically significant effects on both the employees` emotional and physiological responses. Third, sanitation factor among servicescape of coffee houses appeared to have a statistically significant effect on employees` emotional responses but no significant effect on physiological responses. Forth, safety among servicescape of coffee houses had statistically significant impact on both the employees` emotional and physiological responses. At last, both the employees` emotional and physiological responses were identified to have statistically significant positive(+) effects on job satisfaction. Overall the research findings above can suggest managerial implications such that establishing suitable physical environment for employees` effectiveness can induce their job satisfaction.
골재종류 및 바인더량에 따른 레드머드 첨가 흙콘크리트의 특성
박규은 ( Park Kyu-eun ),홍석우 ( Hong Suk-wo ),김상진 ( Kim Sang-jin ),강석표 ( Kang Suk-pyo ) 한국건축시공학회 2023 한국건축시공학회 학술발표대회 논문집 Vol.23 No.2
In this paper, in order to utilize recycled aggregate as an alternative to natural resources in the construction industry, the physical properties of red mud-added soil concrete according to the type of aggregate and amount of binder were reviewed. The results of using waste asphalt concrete as a natural aggregate substitute were SPS-KSCICO- It was found to satisfy the compressive strength standards for parking lots of 001-2006, and its applicability in the construction industry was judged.
박규은(Kyu Eun Park),김문명(Moon Myoung Kim),정은경(Eun Kyung Jeong),이수범(Soo Bum Lee) 한국호텔외식관광경영학회 2014 호텔경영학연구 Vol.23 No.1
This study empirically analyzed training transfer which can check practical education results in the casual relationship between education program components and training effectiveness which are suitable for the characteristics of coffee education and suggested theoretical implications about the studies related to it and the basic material to compose effective education program which can be applied to the practical coffee education fields based on the research results. The analytical results about the research hypotheses are as follow: First, all the components of coffee education programs showed the statistically significant positive effects on training effectiveness. Especially, classroom operation modes and teaching contents has the high effects on training effectiveness. Second, training effectiveness had the statistically significant positive effect on training transfer. Third, training effectiveness had the statistically significant positive effect on recommendation intention. Finally, training transfer has found to have a statistically significant positive effect on recommendation intention. The implications according to the research results are as follow: Most of the existing studies on training transfer were intended for the organizational members of companies. But this study can be meaningful by suggesting the model which applied the concept of training transfer to coffee education programs.
컨조인트 분석을 이용한 고객의 수제맥주 속성에 관한 연구
이은용(Eun-Yong, Lee),박규은(Kyu-Eun, Park) 한국외식경영학회 2020 외식경영연구 Vol.23 No.3
본 연구는 빠르게 성장하고 있는 수제맥주 시장에서 고객이 어떠한 스타일의 맥주를 선호하고 있는가를 알아보기 위하여 컨조인트 분석을 통해 수제맥주 선택속성을 알아보았다. 수제맥주 전문점을 이용하는 고객을 대상으로 진행된 설문 분석결과를 살펴보면 가장 중요하게 여기는 수제맥주 속성은 플레이버(33.72%)로 나타났으며, 그 다음으로는 알콜 함량(32.05%), 바디감(13.47%), 맥주 색깔(15.77%)로 분석되었다. 이는 수제맥주 선택시 기존에 익숙한 라거맥주와 다른 플레이버를 수제맥주를 통해 얻고자 한다는 것을 의미한다고 볼 수 있다. 특히 미국 스타일 수제맥주에서 느껴지는 시트러스 향과 꽃향을 가장 선호하는 것으로 나타났으며, 그 다음으로는 달콤한 과일향 계열의 플레이버로 나타났다. 반면 몰트 및 초콜릿 풍미는 선호도가 크게 낮은 것으로 분석되었다. 이러한 각 선택속성의 하위 속성을 바탕으로 소비자가 가장 선호할 것으로 예상되는 맥주는 황금색의 알콜도수 5%~6.5%, 시트러스 향과 꽃 향의 가벼운 바디감의 특징을 갖는 맥주로 분석되었다. 또한 시뮬레이션을 통해 가장 많은 시장점유율을 차지할 것으로 예상되는 맥주는 황금색의 알콜도수 4.9%미만의 시트러스 향과 꽃향의 가벼운 바디감의 맥주로 분석되었다. 이러한 연구 결과는 국내 수제맥주 양조장에게 국내 소비자가 선호하는 기본적인 맥주 스타일이 무엇인지를 알 수 있도록 함으로서 수제맥주 양조장 경영에 도움이 될 수 있는 시사점을 활용될 수 있을 것으로 예상된다. As the number of craft beer has increased, the studies on selection attributes of consumers has begun to pay attention. Therefore, the purpose of this study is to investigate implicity importance of craft beer selection attributes and analyze factors affecting positive effect on market share. The survey was done among 250 consumers of Seoul and capital area, and conjoint analysis to figure out the relative importance of selection attributes, and simulation to predict the market share of craft beer were conducted. The results are as follows. Flavor was the most important factor when selecting craft beer and ABV, body, SRM were followed by. Also, “SRM-Golden, ABV-nuder 4.9%, Flavor-Citrus & Flowery, Body-Light” had the best market share. Hence, the result will be practical background of business plans for craft beer market.