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사회심리적 성에 따른 패밀리레스토랑 브랜드퍼스낼러티의 차이 연구
유은이 ( Eun Yi Yoo ),고재윤 ( Jae Youn Ko ),홍관식 ( Kwan Sik Hong ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2012 호텔리조트연구 Vol.11 No.2
Recently the idea of gender role has changed. The men have been interested in fashion and beauty considered feminine area. On the contrary, many women superior to men are showing up in every respect. These changes made us think customer`s gender in marketing research not sex in the future. This study is investigated there are any difference between male and female in recognizing brand personality of Family Restaurants targeting undergraduate school students with gender role identity. The results showed there is difference between social psychological genders and sex. In the case of sex, there is no difference between male and female at the results of discriminant analysis. However there is difference significantly between socialpsychological genders. Also hit ratio is 72.2%, which shows it has good judgement.
온라인 식품구매 소비자의 전환행동에 관한 연구 - 수정된 Triandis 모델을 적용한 통합 모델 개발을 중심으로 -
유은이 ( Yoo Eunyi ),김주향 ( Kim Joohyang ) 한국호텔리조트학회 2021 호텔리조트연구 Vol.20 No.4
Online food market has been growing continuously in South Korea even though the food and beverage industry has difficulties in preserving the high quality of freshness and standardization different from manufactured goods. However, there is a lack of study to examine consumer switching behavior in online food market. This study analyzed the impact of food purchasing quality, perceived consequences and social factors proposed by Triandis. 400 questionnaires were collected from April 12 to 23 in 2021, and 360 questionnaires except inadequate responses were used for statistical analysis. The results are as follows. First, the procedural switching cost has related to perceived ease of use negatively and social influence positively. Second, the financial switching cost has related to price, perceived usefulness, and social influence positively though product quality and perceived ease of use negatively. Third, relational switching cost has related to social influence negatively but has positive relationship with product quality, price, and perceived usefulness. Fourth, the switching intention has related to perceived usefulness and ease of use, social influence positively. Fifth, the procedural switching cost has positive relationship but the relational switching cost has negative in analysis of effect of switching cost and switching behavior. Sixth, the switching intention has related to the switching behavior positively. It will be contributed to the research of the online food market by specifically exploring consumer switching behavior and providing data to help companies manage their consumers in practice.
코로나19로 인한 서울 5성급 호텔 연회부서의 조직문화 변화에 관한 질적 사례연구
유은이(Yoo, Eun-Yi),변재우(Byun, Jae-Woo),성혜진(Sung, Hye-Jin) 한국외식경영학회 2021 외식경영연구 Vol.24 No.7
이 연구의 목적은 코로나19로 인한 서울 소재 한 5성급 호텔 연회부서의 변화된 조직문화를 내부자의 관점에서 조명함으로써 향후 유사한 환경 발생 시 이를 대처할 수 있는 방안을 모색하는 데 있다. 이를 위해 한 5성급 호텔 연회부서 종사원들을 대상으로 질적 사례연구를 수행하였다. 이 연구의 결과를 간략하게 제시하면 다음과 같다. 첫째, 코로나19 이후 타부서 근무로 인한 업무유연성이 강조되었고, 핵심인력의 지속적인 이탈과 종사원간의 소통 부재 등 호텔 근무환경의 크게 변화되었다. 둘째, 코로나19에 맞서는 호텔경영전략으로 종사원들의 업무에 대한 심리적 부담이 가중되었다. 이 연구의 결과는 코로나19로 인해 변화된 서울 5성급 호텔 연회부서 조직문화를 조명함으로써 호텔 조직문화에 대한 이해와 개선을 위한 이론적 및 실증적 토대를 제공할 것이다. The purpose of this study is to find ways to manage with similar environmental outbreaks in the future by examining the changed organizational culture of the five-star hotel banquet department in Seoul due to COVID-19 from an insider s point of view. To this end, a qualitative case study was conducted on employees of the 5-star hotel banquet department. The results of this study are briefly presented as follows. First, work flexibility has been emphasized due to work in other departments since COVID-19 and the hotel working environment has changed significantly such as the continuous retirements of key personnels and the lack of communication between employees. Second, the hotel management strategy against COVID-19 increased the psychological burden on employees work. The results of this study will provide a theoretical and empirical basis for understanding and improving hotel organizational culture by examining how the organizational culture has been changed by COVID-19 in the 5-star hotel banquet department in Seoul.