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주방 근무자 만족과 음식 품질에 관한 호텔간 비교 연구
안광열(Kwang Yeol Ahn) 한국조리학회 2004 한국조리학회지 Vol.10 No.2
The purpose of this study is to show how to increase customers` satisfaction of the food service enterprise by examining degree of customers` satisfaction with food quality on the basis of the responses of cooks in top-level hotels in Seoul and their customers. The results of this study shows that cooks of hotels who were more satisfied with their jobs work better and cook better foods than cooks who were not satisfied with their jobs. Thu, food quality of hotels whose cooks were more satisfied with their jobs was better evaluated by their customers.
일식 레스토랑의 고객만족과 충성도에 대한 서비스 품질에 관한 연구
안효주(Hyo-ju Ahn),안광열(Kwang-yeol Ahn),신충섭(Chung-sub Shin) 한국컴퓨터정보학회 2004 韓國컴퓨터情報學會論文誌 Vol.9 No.2
The purpose of this research is to study the effect of service quality improvement strategy and its practices on firms' competitive advantage, and identify their influence on customer satisfaction and loyalty.<br/> According to this purpose, this paper hypothesized that high service quality will satisfy customers' needs and result in improved customers' loyalty. Thus, empirical study was conducted to identify the relationships among factors which were identified through literature review. Data were collected from the customers of 3 luxurious japanese restaurants in Seoul.<br/> The result of data analyses shows: (1) Serve quality factors such as customer service, quality of meal, location and facility, and types of restaurants make significant difference among three restaurants in terms of customers' perception about service quality: (2) There is statistically significant difference among three restaurants in terms of customers' satisfaction, but there is no significant difference among them in terms of customers' loyalty: and (3) Not only the result from analysis on japanese restaurants inside hotels but also that on the independent japanese restaurant in Kangnam area, shows that service quality factors have significant effect on both customers' satisfaction and loyalty.
김정수(Jung Soo Kim),안종성(Jong Sung Ahn),안광열(kwang Yeol Ahn) 한국조리학회 2013 한국조리학회지 Vol.19 No.3
This study produced hot-air-dried perilla leaf to add Korea`s popular perilla leaf to fresh noodles to examine their value as food and get the best fresh noodle recipe by adding 0%, 3%. 6%, 9%, and 12% of perilla leaf to flour. The moisture content of the dough was highest at 34.41% for the control group with 0% perilla leaf, whereas the pH was lowest at 5.59 for the dough with 12% perilla leaf. As a result of WRC analysis of the dough, moisture absorption increased with greater perilla leaf content. The moisture content of fresh noodles was lowest for the control group with 0% perilla leaf, whereas the pH was highest for the control group. The L, a, and b values of the dough were highest for the group with 0% perilla leaf powder. Hardness and cohesiveness were lowest for the 0% group and springiness tended to decrease with increased amounts of hot air-dried perilla leaf. The number of microorganisms decreased significantly with greater perilla leaf content on the third and fourth days. As a result of the sensory test, the 6% dough showed the highest scores for all items including appearance, flavor, color, taste, and texture. Overall acceptability was also highest at 7.20 for the 6% dough and lowest at 3.27 for the 12% dough. Based on the above results, when producing fresh noodles by adding hot-air-dried perilla leaf powder, inhibition of microorganisms improved with greater perilla leaf content for longer storage, but the sensory properties were best when 6% perilla leaf content was added.