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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.
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.
GDP 예측을 통한 국내 외식 산업 전망에 관한 연구 - 한.미.일 비교를 중심으로 -
고재윤,유은이,송학준,김민지,Ko, Jae-Youn,Yoo, Eun-Yi,Song, Hak-Jun,Kim, Min-Ji 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.4
The aim of this study was to predict the development process of the Korean food service industry by forecasting the per capita GDP. Forecasting the GDP, involved two primary approaches. One was related to looking at the Korean food service industry's situation by per capita GDP and comparing it to that of the US and Japan. The other was to predict food service industry projections in Korea by quantitative forecasting models. Holt's simple exponential smoothing method and new types of the series models(Damped trend exponential smoothing method), were employed to predict the per capita GDP. The accuracy of the models was measured by MAPE. The empirical results of the forecasting models indicate that the three time series models performed fairly well. Of these Damped trend Damped trend exponential smoothing performed best with the lowest MAPE(9.9%). The results show that the time for reaching a per capita GDP level of $20,000 was 2008 with the Damped trend model and 2009 with the Holt model. Moreover, we found that a per capita GDP level of $30,000 will be achieved in 2012 from the Damped trend model and in 2013 from the Holt model. Within this study, the implications for the Korean food service industry are further discussed. It was predicted there will be a stabilization period in 2008 or 2009 in Korea with achievement of a per capita GDP of $20,000. At this time, major food service industry companies will need to invest in equipment toy external growth and there will be industry trends toward ethnic food and theme restaurants. Also, if a per capita GDP of $30,000 is achieved by 2012 or 2013, the Korean food industry will need to be highly responsive. Therefore, food industry companies should forecast and study customer values and prepare for changes.
외식부문 : 외식업체 종사원의 직무 스트레스가 직무 만족에 미치는 영향
변풍식 ( Poong Sik Byon ),이효진 ( Hyo Jin Lee ),유은이 ( Eun Yi Yoo ) 한국호텔리조트카지노산학학회 2005 호텔리조트연구 Vol.4 No.2
The purpose of this study is examining duty satisfaction affected by duty stresses of employees in food service industry. Also analyzing the source of duty stresses I consider rationalization of management. And I search the strategy of coping and plan of solution The analysis of the results are as follows: Frist, the affirmative factors are the ability of duty performance and the process of duty performance. It shows they play an important role of catalyst helping employees work harder and more pleasure. Second, the negative factors are the vague duty and the many duty. It shows they obstruct results of duty. Third, duty stresses and duty satisfaction have an attentive relationship. Because all duty stresses factors affect duty satisfaction, we consider the action affirmative stresses for improving employees` duty satisfaction.
공항레스토랑의 서비스스케이프가 고객만족과 충성도에 미치는 영향에 관한 연구
고재윤 ( Jae Youn Ko ),이미숙 ( Mi Suk Lee ),유은이 ( Eun Yi Yoo ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2011 호텔리조트연구 Vol.10 No.2
Incheon International Airport is the world best in the amount of passenger and logistics transportation, at the same time the facilities are being equipped with many efforts to the world-class level. Airport commercial restaurant as one of airport facilities many tourists use is important part of the airport which makes a significant contribution to the image of airport. Therefore, this study on the servicescape factors, based on previous studies of the airport restaurant servicescape factors coordination environment, aesthetics, cleanliness, seat comfort, convenience, these factors are subdivided into two dimensions how these factors affect to customer satisfaction and how customer satisfaction affects to loyalty.