상사의 유머감각이 레스토랑 종업원의 직무만족과 고객지향성에 미치는 영향에 관한 연구

배세정(Bae, Se-Jeong),여경옥(Yeo, Kyung-Ok),진양호(Jin, Yang-Ho) 한국관광레저학회 2012 관광레저연구 Vol.24 No.8

해외 소비자의 식초기반 소스에 대한 인식 비교분석 - 미국과 중국을 중심으로 -

진양호,권혁성,배세정,Jin, Yang-Ho,Kwon, Hyeok-Sung,Bae, Se-Jeong 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.5

This study present base data for development of vinegar-based source and marketing strategies for penetration of the global market for local source companies by comparing and analyzing the awareness and choice factors of vinegar-based sauces by foreign consumers. Preference (p<0.05), matching food (p<0.001), number of purchases (p<0.001), place of purchase (p<0.001), information source (p<0.001), importance of selective attributes (p<0.05), and most frequently purchased vinegar-based sauces (p<0.01) differed significantly according to nationality. There were also significant differences by nationality in purchase intention (p<0.05), packaging (p<0.001), and purchase considerations (p<0.001) of naturally fermented vinegar-based sauce. Developing of vinegar-based sauces and menus should be combined so that it suitable for the food culture of each country.

쌀국수의 선택속성에 따른 시장세분화 연구

여경옥(Kyung-Ok Yeo),배세정(Se-Jeong Bae) 한국조리학회 2020 한국조리학회지 Vol.26 No.3

계급에 따른 군대급식에 대한 인식 및 만족도 분석

김준희(Jun Hee Kim),배세정(Se Jeong Bae) 대한지역사회영양학회 2015 대한지역사회영양학회지 Vol.20 No.1

The purpose of this study is to provide the basic data for efficient operation and management of the military foodservice by analyzing the satisfaction of the quality of the foodservice and the perception of the military foodservice which are provided according to the ranks of the soldiers. Methods: A total of 252 military personnel (48 Private, 87 Private first class, 74 Corporal and 43 Sergeant) participated in Gyeonggi area from November 1 to 30, 2013, and data were analyzed by the SPSS Win (ver 18.0). Results: The perception with foodservice, variety of menu (p < 0.001), importance (p < 0.01), problem (p < 0.05) and leftover reason (p < 0.05) significantly differed by the rank of the soldiers. With regard to the satisfaction with food, there were significant difference by rank for all items (p < 0.01). Satisfaction with facilities did not indicate significant differences by rank. Satisfaction with sanitation indicated significant difference by rank in the categories of table ware (p < 0.05), process of distribution (p < 0.05), employee``s uniform (p < 0.001) and drinking water (p < 0.05). Satisfaction with service indicated significant difference by rank with regard to kindness of employees (p < 0.01), providing information on foodservice (p < 0.05) and fast distribution (p < 0.01). Conclusions: In order to improve the satisfaction of all ranks, there is a need to offer a variety of nutritionally balanced menu and a proper amount of food provided through the voluntary food distribution services. The results also suggested the need to find a sustainable foodservice management plan to carry out satisfaction surveys regularly in the military foodservice. Korean J Community Nutr 20(1): 53~60, 2015

레스토랑 종업원의 유머감각이 직무만족과 이직의도에 미치는 영향에 관한 연구

여경옥(Kyung Ok Yeo),배세정(Se Jeong Bae),진양호(Yang Ho Jin) 한국조리학회 2012 한국조리학회지 Vol.18 No.2

This study empirically analyzed the effects of employees` sense of humor on job satisfaction and turnover intention focusing on those who work for restaurants in Seoul to provide preliminary data for effective human resource management in the foodservice industry. In terms of a sense of humor, meta message sensitivity, preference for humor, emotional expression, and coping scale of a sense of humor were drawn as the factors. The findings are as follows. First, among the factors of humor, preference for humor, reaction to humor, and meta message sensibility affected job satisfaction positively in order. On the contrary, emotional expression was found not to affect it. Second, preference for humor and emotional expression affected turnover intention negatively in order whereas meta message sensibility and reaction to humor did not affect it. Therefore, based on the research result that a sense of humor affects job satisfaction and turnover intention, it is needed to recognize the importance of humor and consider evaluation on a sense of humor when screening employees.

식초기반 소스의 시장세분화에 관한 연구

진양호(Jin, Yang-Ho),권혁성(Kwon, Hyeok-Sung),배세정(Bae, Se-Jeong) 한국외식경영학회 2016 외식경영연구 Vol.19 No.5

본 연구는 소비자의 식초기반 소스 구매시 선택속성에 따른 시장세분화를 실시하고 세분시장별 특성을 파악하여 식초기반 소스의 개발을 위한 마케팅 전략의 기초자료를 제시하는데 목적이 있다. 식초기반 소스의 선택속성 변수에 대한 요인분 석을 실시한 결과 제품기능, 제품품질, 제품외형의 3가지 요인을 도출하였다. 시장세분화를 위해 군집분석을 실시한 결과 고관심형과 저관심형의 2개 군집이 도출되었다. 세분시장별 차이검증을 실시한 결과 연령, 결혼, 직업, 학력, 월평균수입, 구매횟수, 구매장소, 포장형태, 가장 많이 구매하는 식초기반 소스류가 유의한 차이가 있는 것으로 나타났다. The purpose of this study was to present basic data for marketing strategy development of vinegar-based sauces. Market segmentation and identification of each subdivided market were conducted according to the choice factors of vinegar-based sauces. Three factors were identified through the factor analysis of choice variables : function of products, quality of products, and appearance of products. Two groups were derived from cluster analysis for market segmentation : high and low interest groups. Variables such as age, marital status, occupation, education, monthly income, frequency of purchase, place of purchase, packing and most widely purchased vinegar-based sauces showed significant differences by each segmented market.

중학생의 섭식장애행동과 학업적응도의 관계 연구

유주연(Joo Yeon Yoo),진양호(Yang Ho Jin),배세정(Se Jeong Bae) 대한지역사회영양학회 2012 대한지역사회영양학회지 Vol.17 No.6

The purpose of this study was to verify the difference of middle school students` eating disorder behavior and scholastic adjustment according to the gender and weight group and evaluate correlations between their eating disorder behavior and scholastic adjustment. A survey was conducted in middle school second graders attending five schools located in Seoul. Results from 355 questionnaire sheets were utilized for statistical analysis, and the results were gained as below: With regard to eating disorder behavior by gender, female students showed more eating disorder behavior than male students (p < 0.01); however, scholastic adjustment did not indicate significant differences by gender. According to the result of analyzing scholastic adjustment according to the weight group, the obese group showed lower scholastic adjustment (p < 0.05) and adjustment to studying (p < 0.01) than other groups; however, the eating disorder behavior, attachment to school, and adjustment to school did not indicate significant differences. According to the results of analyzing scholastic adjustment by eating disorder group, the normal group showed higher adjustment to studying than the risky group (p < 0.01). And scholastic adjustment, attachment to school, and adjustment to school did not indicate significant differences. The eating disorder behavior showed negative relationship with adjustment to studying. They showed more eating disorder behavior, their adjustment to studying became lower. Therefore, it is necessary to provide nutritional education at home and at school for them to have appropriate dietary habits as well as health education for them to maintain normal weight. (Korean J Community Nutr 17(6) : 707~713, 2012)

식초기반 소스에 대한 인식 및 만족도 분석: IPA기법을 중심으로

진양호 ( Yang-ho Jin ),권혁성 ( Hyeok-sung Kwon ),배세정 ( Se-jeong Bae ) 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.5

The purpose of this study was to provide basic data for development of vinegar-based sauce and menu for foodservice institution and restaurant. To accomplish this, importance-performance analysis (IPA) was adopted as the major research method by analyzing the overall perception and characteristics of purchasing of vinegar-based sauce. A significant difference was detected in all items except package design for importance and satisfaction (p<0.01). Highest importance and satisfaction were determined for taste and convenience, respectively. Price and additive belonged to quadrant 2, where level of importance is low but satisfaction is high. Preference and satisfaction showed significant differences in all items (p<0.05). Meat and seafood belonged to quadrant 2 where level of importance is low but satisfaction is high. Developing a variety of vinegar-based sauces that meet consumers` well-being needs is needed.