http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 박정영 ( Jung Young Park ) (검색결과 24 건)
- 무료
- 기관 내 무료
- 유료
-
패밀리 레스토랑의 핵심${\cdot}$고품질${\cdot}$기본서비스 요인과 요인 별 고객관리 차별화 전략에 관한 연구
박정영,Park, Jung-Young 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.2
The purpose of this study was to determine the detailed customer satisfaction and dissatisfaction factors of family restaurants in Korea, and to then classify the factors into 3 groups, inlcuding core service, quality service, and basic service. ‘Core service’ represents the critical factors that generate both satisfaction and dissatisfaction; ‘quality service’ generates only satisfaction; and ‘basic service’ generates only dissatisfaction. This categorization is based on Herzberg’s motivation-hygiene theory (1976) as well as Cadotte & Turgeon (1988). Based on the characteristics of the three groups, differentiation strategies in managing customer service were suggested to the family restaurant managers. A qualitative research method, termed the critical incident technique (CIT), was used in the study. This method helps researchers find new factors or attributes by grouping key issues from the anecdotes (critical incidents) and then categorizing common factors from the key issues. This research categorized key satisfiers and dissatisfiers into 33 factors, which were from 402 critical incidents described by 261 respondents. Eleven factors (response to service failures, food taste and quality, attention paid to customers, coupon/mileage point/discount card, customer’s ordinary requests, waiting, food diversity, food price, facility sanitation, checking out, customer’s special requests) were classified into core service, which required maximum management not regarding the level of customer satisfaction. Six factors (employee attitude, event, education and explanation, complementary food, customer’s mistakes, attention paid to children) were classified into quality service, which required differentiation strategy management. Finally, nine factors (speed of food service, employee’s mistakes, food sanitation, atmosphere and interior, seating, forcing orders, parking, other customers, reservations) were classified into basic service, which required minimum management at the level of the industry standards.
-
-
-
-
-
외식서비스 인카운터 유목(類目)시스템(Category System) 개발에 관한 연구
박정영(Jung young Park),유정남(Jung nam Yoo) 한국외식경영학회 2001 외식경영연구 Vol.4 No.1
The quality of each service encounter which consists of an entire service should be improved in order to get high qualities in the practical services. The main purpose of this study is to develop a category system of foodservice encounters, which can be the grounded base for the food service studies. In order to achieve the purpose, this study applied the Critical Incident Technique(CIT) to foodservice encounters as a research method that could have researchers collecting very detailed critical data and giving practical insights to the practitioners. 177 satisfying and 169 dissatisfying incidents were collected on-line from 246 customers who had visited restaurants at least once during the last year. The category system developed in this study has five main groups such as core services, employee responses to the needs requested by customers, unprompted and unsolicited employee actions, surroundings and facilities, and system itself and thirty-six categories, which are more detailed than those of other CIT studies. The thirty-six categories include very precise critical elements in the foodservice encounters and some of them have never been found in other foodservice studies. The six management strategies were suggested based on the results.
-
박봉수(Bong Sou Park),박정영(Jung Young Park),이배진(Bai Jin Lee),이정호(Jung Ho Lee),김형기(Hyung Gi Kim),변동일(Dong Il Byun),김형길(Hyung Gil Kim),정동균(Dong Gyoon Jung) 대한소화기학회 1996 대한소화기학회지 Vol.28 No.6
Familial polyposis is an uncornmon hereditary disease characterized by the appearance of numerous polyps in the large intestine with a high potential for malignant transformation. If the patients were untreated, adenomatous polyp was developed to cancer. Therefore once the diagnosis is made, either total coloectomy or subtotal colectomy should be done as preventive measures. We experienced three cases of familial po]yposis which transformed to adeonocarcinoma. The diagnosis was rnade by familial history, morphologic findings of endoscopy and histologica.l study of the lesions. All of them were performed operative management and postoperative chemotherapy. We report our experiences of follow up of these cases and review with the disease reported in the literature. (Korean J Gastroenterol 1996;28:874 - 878)
-
-
서울 일부 지역 노인의 체지방률, 허리둘레와 체질량지수에 의한 비만 분류 및 만성질환 유병율과의 연관성
강민정,박정영,김정연,이연주,도민희,이상선,Kang, Min Jeong,Park, Jung Young,Kim, Jung Yun,Lee, Yeon Joo,Do, Min Hee,Lee, Sang Sun 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3
The purpose of this study was to compare the validity of obesity indices among the body mass index (BMI), waist circumference (WC), and body fat percentage (BF%), and to determine which is the most useful index to predict the risk of chronic diseases of elderly people. This study was conducted as a cross-sectional study at welfare centers in Seoul. The total number of subjects was 261 (68 men and 193 women) with age ${\geq}60$ years. The distribution of obesity using 3 obesity indices in the subjects with hypertension, diabetes, or arthritis was BF%>WC>BMI in elderly men and WC>BF%>BMI in elderly women. In elderly women, odds ratios (ORs) for hypertension in BMI and WC quartiles were significantly increased in quartile 2 and 3 (p<0.05). The ORs for hypertension, hyperlipidemia, and arthritis in BF% quartiles were significantly increased in quartile 3 and 4 (p<0.05). The BF% was sensitive obesity index for predicting the occurrence of chronic disease in men, and the WC was sensitive index in women. Our results suggested maintaining BMI less than $23.5kg/m^2$, WC less than 82 cm, and BF less than 35% in order to prevent chronic diseases in elderly women.
-
마이크로 전자빔 시스템을 위한 전자광학렌즈의 제작에 의한 나노 패턴 형성
이용재,박정영,전국진,국양,Lee, Yong-Jae,Park, Jung-Yeong,Chun, Kuk-Jin,Kuk, Young 대한전자공학회 1998 電子工學會論文誌, D Vol.d35 No.9
현재의 전자빔 묘화의 한계를 극복할 수 있는 마이크로 전자빔 시스템의 전자 광학 렌즈를 제작하였고 전자빔 묘화실험을 통하여 이를 검증하였다. 마이크로머시닝기술을 이용하여 실리콘 전극을 제작하고 이를 양극 접합을 통해 조립하여 다층 전극의 전자 광학 렌즈를 제작하였다. 완성된 전자 광학 소자를 초고진공 챔버에 장착하여, STM(Scanning Tunneling Microscope) 팁에서 방출된 전자빔의 focusing 특성을 관찰하였으며 전자를 집속하여 리소그라피를 수행하였다. E-beam 감광막은 PMMA(Poly-methylmethacrylate)를 사용하였고 0.13㎛의 패턴을 형성시킬 수 있었다. We have fabricated electron-optical lens for micro E-beam system that can overcome the limitation of current E-beam lithography. Our electron-optical lens consists of multiple silicon electrodes which were fabricated by micromachining technology and assembled by anodic bonding. The assembled system was installed in UHV chamber to observe the emission characteristics of focused electrons by the electro-optical lens. We used STM(Scanning Tunneling Microscope) tip for electron source. By performing lithography with the focused electrons with PMMA(poly-methylmethacrylate) as E-beam resist. We could draw 0.13${\mu}{\textrm}{m}$ nano-scale lines.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
