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일본 중국 유학생의 한식당의 서비스 품질 요인에 관한 중요도 및 만족도
서경화,신민자,Seo, Kyung-Hwa,Shin, Min-Ja 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.6
The purpose of this research is to analyze the importance and satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self adminstered guestionnaires were collected from 204 Japanese and Chinese students in Korea. The data was statistically analysed using t-tests, one-way ANOVA, reliability test, factor analysis and regression test. The average values of importance-factor and satisfaction-factor were significantly different. Based on analyses of the 20 service level factors, satisfaction level was significantly lower than importance level. Satisfaction-factors such as quality of food, hygiene of restaurant and employees, service level, and atmospheres, significantly influenced the overall satisfaction level of Korean food and restaurants.
미국의 책임의료조직(Accountable Care Organization) 운영현황 분석과 국내 의료정책에서 정책적 함의 평가
서경화 ( Kyung Hwa Seo ),정유민 ( Yu Min Jung ),김민지 ( Min Ji Kim ),이선희 ( Sun Hee Lee ) 한국보건행정학회 2014 보건행정학회지 Vol.24 No.4
Background: As a reform plan of health care system, Accountable Care Organization (ACO) has became an object of attention in the United States after Patient Protection and Affordable Care Act was enacted. ACO is a group of various health care providers and pro-vide coordinated care to its assigned beneficiaries. If ACOs improve the quality level and reduce the cost of care, they can get finan-cial incentives. Under the discussion for a quite long time and demonstration projects, ACO has been established. We aimed to anal-ysis and discuss the history, policy mechanism, contents, status and outcomes of ACO. Also, we intended to suggest political impli-cation Korean health care system with regard to ACO. Methods: We searched the articles related ACO in PubMed and selected several available papers about ACO. Total 56 studies were reviewed and categorized three parts; demonstration projects for formation of ACO, policy mechanism and agenda, empirical re-sults of ACO performance. Results: As a result, establishment of ACO was successful partly in the US. It seems to be due to various project and pilot test for veri-fication in the long time. The empirical effect of ACO was also identified in a few study but it needs more evidences to judge its posi-tive effect. Conclusion: In Korea, there are arguments for the application of ACO. However it is difficult to implement a ACO by different politi-cal conditions between Korean and US. Nevertheless ACO proposed us the necessity of paradigm shift in our health policy and could be significant to national policy orientation in the future.
서경화(Kyung Hwa Seo),이희찬(Hee Chan Lee) 한국호텔외식관광경영학회 2013 호텔경영학연구 Vol.22 No.3
The company needs the firm management strategy for survival and it is more important to select the most superior competitive advantage strategy for corporation positively cope with a external environment and internal competence strengthening. So, this study established the hypothesis of structural relationship that external environment Characteristic of foodservice develop into core competence and the company produces business performance by selecting the superior competitive advantage strategy(low-cost advantage, marketing differentiation advantage, menu different advantage) through that and verified it through the empirical analysis. The empirical analysis of the collected data of questionnaire survey was analyzed by using SPSS 16.0 and AMOS 5.0 that are the statistical package program. As the results of analyzing final research model of this study, it appeared that x2=390.79(p<0.001), df=217, CMIN=1.80, RMR=0.08, GFI=0.90, NFI=0.90, CFI=0.95, RMSEA=0.05. First, as the environment uncertainty and market growing that are external environment Characteristic of corporation, it showed hat there is the significant influential relationship statistically in core competence. And, it showed that the core competence of the company influences on low-cost advantage, marketing differentiation advantage and menu differentiation advantage of competitive advantage strategy. Finally, low-cost advantage, marketing differentiation advantage and menu differentiation advantage that are the competition advantage strategy of the foodservice influence on business performance significantly.
환경 불확실성, 무형자원, 핵심역량의 지속성이 차별화전략 및 경영성과에 미치는 영향에 관한 연구
서경화(Kyung Hwa Seo),이수범(Soo Bum Lee) 한국호텔외식관광경영학회 2011 호텔경영학연구 Vol.20 No.5
The purpose of was to competitive strategy to differentiate a business of food service corporation on the basis of internal resources and external environment, and establishes the cause of business performance. In resource based view, empirically analyzes the cause-effect relation among Environmental uncertainty, intangible resources of corporation, continuities of core competence, differentiation strategy and Business performance. For this study, a research model was suggested, and empirical analysis examined the reliability and the validity from exploratory factor analysis and confirmatory factor analysis; using structural equation model(SEM), 4 hypotheses were examined. The result of study modelling were RMR=.074, GFI=0.895, AGFI=0.844, NFI=0.895, CFI=0.945, RMSEA=0.068 at the level of x2=220.890(df=115, p<0.001). According to all the model-fit indices were qualified with the recommended values(0.90<GFI, 0.90<NFI, RMSEA<0.05), indicating that the overall model fit was acceptable. Environmental uncertainty of food service corporation had negative effect on differentiation strategy(t=-1.549, p>0.05), intangible resources of corporation(t=6.652, p<0.001) and continuities of core competence(t=2.790, p<0.05) had positive effect on differentiation strategy. Differentiation strategy also had positive effect on the business performance(t=5.580, p<0.001).
외식기업의 경영자원, 핵심역량, 경쟁우위 및 경영성과의 구조적 관계연구
서경화(Kyung Hwa Seo),이수범(Lee Soo Bum) 한국호텔외식관광경영학회 2012 호텔경영학연구 Vol.21 No.6
The company needs the firm management strategy for survival and it is more important to select the most superior competitive advantage strategy for constant sustainment and development in both internal and external environment that the company faces than any other. So, this study established the hypothesis of structural relationship that business resources of foodservice develop into core competence and the company produces business performance by selecting the superior competitive advantage strategy(low-cost advantage and differentiation advantage) through that and verified it through the empirical analysis. Questionnaire survey was performed targeting the staffs who have worked at head office for more than 3 years including the executives of foodservice for the empirical analysis and the validity and reliability of the collected data of questionnaire survey was analyzed by using SPSS 16.0 and AMOS 5.0 that are the statistical package program. As the results of analyzing final research model of this study, it appeared that RMR=0.064, GFI=0.875, NFI=0.895, CFI=0.954, RMSEA=0.056 at the level of x2=345.62(df=207, p<0.001). First, as the standardized path-coefficient appeared as the invisible resource 0.346(t=3.710, p<0.001), visible resource 0.219(t=2.989, p<0.01) and human resource 0.482 (t=4.665, p<0.001) that are business resource of the company, it showed hat there is the significant influential relationship statistically in core competence. And, it showed that the core competence of the company influences on low-cost advantage 0.649(t=.7.137, p<0.001) and differentiation advantage 0.820 (t=7.146, p<0.001) significantly, and both low-cost advantage 0.227(t=2.788, p<0.01) & differentiation advantage 0.176(t=2.126, p<0.05) that are the competition strategy of the foodservice influence on business performance significantly.