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유정림,김영국,최광환 한국관광학회 2005 관광학연구 Vol.29 No.2
Examining the consumer’s change of perceptions. this paper presents the way of developing more appropriate and rigorous restaurant quality measurement For this purpose, authors rely on factor analysis method. Eight factors were cosidered; ‘seeking health’, ‘food quality’, ‘facilities’, ‘time save’, ‘safety’, ‘service’, ‘tangible food’, and ‘accessibility’. T-test shows that four factors among these were found significantly changing over the year 2001 through 2004 periods; i.e. ‘seeking health’, ‘food quality’, ‘time save’, ‘safety’, among which only ‘seeking health’ factor was found being perceived more importantly in recent days.
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유정림,권현수,김영국 한국관광학회 2008 관광학연구 Vol.32 No.5
The objective of this study is to extend the important contributions of Brady & Cronin(2001) to the foodservice setting by developing the foodservice quality measurement. Brady & Cronin(2001) developed a conceptual model of outcome quality, interaction quality, and physical environment quality in service quality measurement. The instrument developed for this study consists of four dimensions and each definition was as follow; ‘food’ includes taste, quality menu and meal made out of qualified ingredients; ‘safety’ includes food safety, facility safety and service delivery safety; ‘interaction quality’ was the ability of staffs and systems for performing services well; ‘environment quality’ was clean physical facilities, equipments and appearance of staffs and ‘healthy and nutrition’.
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CEO역량과 기업역량이 신제품성과에 미치는 영향 : 대구·경북 중소기업을 대상으로
유정림,이호택 한국전문경영인학회 2021 專門經營人硏究 Vol.24 No.1
본 연구는 중소기업 CEO의 역량과 기업역량이 신제품성과와 기업성과에 미치는 영향을 파악하는 연구로 CEO의 역량을 기업가정신, 창의성, 시장지향성 3가지로 구분하고 기업 역량(R&D역량, 생산역량, 마케팅역량)에 어떠한 차별적인 영향을 미치는지와 신제품성 과와 기업성과에 미치는 영향에 대해서 살펴보았다. 또한 추가분석을 통하여 기업수명주 기(CLC: Corporate Life Cycle)가 미치는 조절적 영향과 기업역량들이 전반적 기업성과 나 신제품성과에 미치는 차별적인 영향들에 대해서도 분석하였다. 대구·경북지역에 소재 하고 있는 중소기업을 대상으로 총 424부의 데이터를 본 연구에 사용하였으며 수집된 자료는 SPSS와 AMOS를 이용하여 분석하였다. 분석결과, CEO역량 중 기업가정신이 연구개발역량에 가장 큰 정(+)의 영향을 미치는 것으로 나타났으며, 창의성은 연구개발역 량과 생산역량에 정(+)의 영향을 미치며, 시장지향성은 마케팅역량에 가장 큰 정(+)의 영향을 미치는 것으로 나타났다. 기업역량과 신제품성과간의 관계에 있어서는 모든 기업 역량에 정(+)의 영향을 미쳤으며, 전반적인 기업성과간의 관계에 있어서는 생산역량과 마케팅역량이 정(+)의 영향을 미치는 것으로 나타났다. 추가분석에서 마케팅역량은 신제 품성과에만 영향을 미치는 것이 아니라 기업의 전반적인 성과를 향상시킨다는 점을 규명 하였으며 마지막 부분에서 연구결과와 시사점 그리고 향후 연구방향을 기술하였다. This study identifies the impact of SME CEOs capabilities and SMEs capabilitys on new product performance and corporate performance, The CEOs capabilities were divided into three categories: entrepreneurship, creativity, and market oriented, and examined the causal relationship between SMEs capabilities, and new product performance and corporate performance. SMEs capabilities were divided into R&D capabilities, production capabilities and marketing capabilities. In addition, examined the moderating impact of the Corporate Life Cycle(CLC) on the impact of CEOs capabilities on SMEs capabilities and differential effects of individual SMEs capabilities on overall corporate performance or new product performance. A total of 424 copies of data were used in this study for small and medium-sized companies located in Daegu and Gyeongsangbuk-do, and the collected data were analyzed using SPSS and AMOS. According to the analysis, entrepreneurship among CEOs capabilities has the biggest positive effects on R&D capabilities, creativity have positive effects on R&D capabilities and production capabilities, and market orientation has the biggest positive effects on marketing capabilities. In the relationship between SMEs capabilities and new product performance, all SMEs capabilities have positive effects, and in the relationship between corporate performance, production capabilies and marketing capabilities have positive effects. Further analysis shows that marketing capabilities not only effect new product performance, but also improve the overall performance of corporate. In the last part, the authors describe research results, implication, and future research direction.
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유정림,박동연 대한지역사회영양학회 2002 대한지역사회영양학회지 Vol.7 No.2
This study was conducted to compare families` eating-out behavior in relation to family life cycle in order to provide basic information on nutritional education about eating-out. The data were collected by the survey method from 440 families who lived in apartment complexes in Kyong-ju and Seoul. The structured questionnaire included items about the frequency of eating out, the choice of eating-out menus, the decision maker of the eating-out process, the attitudes toward eating out and the general characteristics of the families. The major results are as follow: 1) In the case of telephone delivery service, and eat-in restaurants, the subjects showed statistical significance (p < 0.01). With respect to telephone delivery service, families in StepⅡ used it most frequently, but families in StepⅡ rarely used it. With respect to eat-in restaurants, families in StepⅡ used them most frequently but families in StepⅣ rarely used them. 2) In all the family life cycle steps, the most favorable menu was fired chicken for take-out type, Chajang noodles, fired chicken and pizza for telephone delivery, pizza for internet delivery, raw fish and beef for eat-in restaurant, Docbokki, laver rolled rice and ramyun for convenience food stores. 3) The wife was most influential in making decisions about the take-out type (p < 0.001). In the case of telephone deliveries (p < 0.001), the wife was the most influential in the families of Steps Ⅰ and Ⅱ, but the children were the most influential in the families of Steps Ⅲ and Ⅳ. In the case of eat-in restaurants (p < 0.001), the husband had the most effect on the decision-making process. In the case of convenience food stores (p < 0.001), the children were the most influential in the families in Steps ill and Ⅳ. In most family life cycle steps, each of them chose their own meal. 4) From a factor analysis perspective, attitudes toward eating out have been grouped according to two factors, namely `Advantage` and `Nutrition`. No factor showed a significant difference among the family life cycle steps. (Korean J Community Nutrition 7(2): 188~198, 2002)
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가족생활주기에 따른 외식업소의 품질 요소별 중요성 차이
유정림,박동연 대한지역사회영양학회 2002 대한지역사회영양학회지 Vol.7 No.1
The purpose of this study was to examine the customer’s perception of the importance of restaurant quality by using a developed SERVQUAL model. In particular, it was intended to provide the basic information for nutrition education for family’s eating out. the data were collected through the survey over 440 families who have lived around the apartments in Kyongju and Seoul. The structure questionnaire included 35 items evaluating the quality of restaurants, adapting SERVQUAL model and adding other factors related to restaurant and the general characteristics of the families. The data were analyzed using SPSS 10.0 WIN program for descriptive analysis, a chi-square test and Pearson’s correlation test. The major results were as follows: From the factor analysis, the 35 items related to the quality of restaurant have been categorized into 10 factors, ie., ‘Health’, ‘Reliability’, ‘Employee’, ‘Food’, ‘Facilities’, ‘Product’, ‘Empathy’, ‘Access’, ‘Comfort’, and ‘Safety’. From the analysis of the correlation between family life cycle of four steps and 10 factors, four factors such as ‘Health’, ‘Facilities’ (p<0.001), ‘Comfort’ (p<0.01) and ‘Product’ (p<0.05) showed statistical significance. ‘Health’ and ‘Product’ factors marked the highest score in the family with senior couple live without children or single, but the lowest score in the family with young couple without children or single. ‘Facilities’ and ‘Comfort’ factors showed the highest scores in the family with under elementary school children, and the lowest scores in the family with over elementary school children.
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