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중국 현지인의 한식에 대한 인식과 한식 레스토랑 만족도 및 재방문의도 -방문 경험과 방문 빈도 차이를 중심으로-
서선희 ( Sun Hee Seo ),류경미 ( Kyung Mi Ryu ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.2
The purpose of this study was to investigate Chinese customers` perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: `Korean food has a beautiful color`, `Korean food is familiar`, `Korean food smells good`, `Korean food is healthy`, `Korean food is nutritious`, and `Korean food is salty and spicy`. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: `Korean food has a beautiful color`, `Korean food is expensive`, `Korean food is healthy`, `Korean food is nutritious`, `Korean food is salty and spicy`, and `Korean food includes many fermented foods`. The subjects considered `appearance of menu`, `variety of menu`, `nutrition of menu`, and `Chinese characters for menu and ingredients` as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered `kind service`, `employee knowledge of Korean foods`, `operation hours of restaurant`, and `cleanliness of restaurant` as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: `nutritional quality of menu`, `quick service`, `cleanliness of restaurant`, `appearance and signboard of restaurant`, and `image of restaurant`. The implications of the data are discussed.
50인 미만 노인복지시설의 급식 현황 및 급식업무 종사자들의 위생지식 및 실천도 평가
서선희 ( Sun Hee Seo ),윤나라 ( Na Ra Yun ) 대한영양사협회 2011 대한영양사협회 학술지 Vol.17 No.3
This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers` food safety practices and knowledge. For this, the directors of 20 elderly welfare facilities (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safety management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sanitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice workers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.
서선희(Sun Hee Seo),윤은주(Eun Ju Yoon) 한국호텔외식관광경영학회 2011 호텔경영학연구 Vol.20 No.4
Single-parent family types make up a growing percentage of the population, which could influence family dining out decision making. The purpose of this study was to identify the family dining decision maker in various family types and to measure what affects the family dining decision maker in choosing between casual restaurants and fast food restaurants. To determine which family member actually chooses a restaurant for dining out, multinomial logistic regression analyses were used for both casual dining restaurants and fast food restaurants with family type as an independent variable and relevant socio-demographic variables as covariances. Family type appeared to be a significant predictor, but child`s age affects the model more than family type. Child gender was the discriminating variable for fast food restaurants but not for casual dining restaurants while household income was the significant variable for casual dining restaurants but not for fast food restaurants. This study offers restaurant marketers` perspective on who decide for family dining out. The results provide a basis for establishing target by family type, children`s age, and restaurant type. Compared with previous family decision making studies, this study considered family dining out in casual dining restaurant versus in fast food restaurant. Also, this study contributes to the consumer behavior literature by measuring the influence of family type on family dining decision makers.
P2P 기반의 신뢰성 있는 e-Commerce시스템 설계
서선희 ( Sun Hee Seo ),이경현 ( Kyung Hyune Rhee ) 한국정보처리학회 2005 한국정보처리학회 학술대회논문집 Vol.12 No.1
P2P(Peer-to-Peer) 서비스는 기존의 서버/클라이언트 방식과는 달리 중앙서버를 거치지 않고 정보를 찾는 사람과 정보를 가지고 있는 사람의 PC를 직접 연결 시켜 데이터 공유 및 교환 할 수 있게 해주는 기술과 그 기술을 응용해서 만든 새로운 서비스를 말한다. P2P 서비스를 전자상거래에 적용 시상거래 서비스 이용자들은 중앙 서버 없이 직접 통신하면서 언제, 어디서나 제약 없이 개인별 상거래나 경매가 가능한 반면 별다른 안전 장치가 없어 피해가 우려된다. 본 논문에서는 P2P기반의 e-commerce에서 디지털 컨텐츠 판매에 대한 지불에 있어 좀 더 공정한 지불 프로토콜과, 피어들에 대한 신뢰성 보장을 위해 평판인증서(reputation certificate)를 사용하여 신뢰성 있는 e-commerce 시스템을 설계하고자 한다.