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ab initio Calculations on Alkali Atom - Rare Gas Van Der Waals Clusters
이보순,이성열,Lee, Bo Soon,Lee, Sung Yul Korean Chemical Society 2000 대한화학회지 Vol.44 No.3
M-Rg 및 M-Rg2 (M=Li,Na,Rg=He,Ar) 반데르발스 복합체들에 대한양자화학적계산을 시행하였다. AIl-electron MP2(6-311++G(3df,3pd))에 의하여 계산된 LiHe, LiAr 및 NaAr의 균형 핵간 거리와 결합 에너지는 실험값과 잘 일치하였다. $LiHe_2,\;LiAr_2$ 및 $NaAr_2$에 대하여 계산된 분광학적 성질들도 또한 계산하였다. ab initio calculations are presented for M-Rg and M-Rg2 (M=Li, Na, Rg=He, Ar) van der Waals clusters.InternucIear distances and binding energies of LiHe, LiAr and NaAr obtained by all-electron MP2(6-311++G(3df,3pd)) method are in good agreement with experimental values. Calculated properties of LiHe$_2$, LiAr$_2$, NaHe$_2$ and NaAr$_2$ are also reported.
이보순(Bo Soon Lee) 한국조리학회 1999 한국조리학회지 Vol.5 No.2
Food & beverage part of nowadays hotel is steadily going up with the improvement of tourism industry and with the raise of income of the people, but some of the hotel kitchen has unchanged problem of low commercial profit and can`t make improvement, so there are many kitchen problems. Especially, for the administrators of the hotels are avoiding from Korean kitchen with their cause that it makes lower profit than the other kitchen style. So, they are avoiding Korean kitchen itself, or showing minimized running. But, Korean kitchen should take off from its ways of being an assistant role or necessary evil as the part of income, by finding ways to make appropriate profit and ways to fulfill the variant desires of guests by running systematized and reasonable menu and Food cost control. This study is to suggest efficient management ways for the raise of profit and satisfaction of the guests by finding ways by analyzing the present situation of the menu and Food cost control of Korean kitchen by understanding these problems.
경영자의 인적자원관리에 따른 고객만족, 고객충성도 그리고 재무성과의 관계에 관한 연구
이보순(Bo Soon Lee),김기진(Gi Jin Kim) 한국조리학회 2013 한국조리학회지 Vol.19 No.1
satisfaction, service satisfaction) and customer loyalty depending on a Korean restaurant executive`s human resources management and the effect of customer satisfaction on customer loyalty. It also investigates whether there are any associations between customer loyalty and financial performance and between the executive`s human resources management and financial performance. The research was conducted during lunch and dinner in restaurants in Daegu and Gyeongbuk region which have over 12,000 won of food prices from January 2, 2012 January 17. 336 copies from customers and 15 copies of executives were used for final analysis. The results of the study are as follows. When Korean restaurant executive staff performed high levels of training for new employees and reasonable compensations, customers got a significantly high product and service satisfaction. Also, when they had a high level of human resources management in recruit, training for new employees and performance review, customers got a significantly high loyalty. Moreover, product satisfaction and service satisfaction had significant effects on customer loyalty, and there was a significant association between customer loyalty and financial performance. There was also a significant association between an executive`s human resources management and financial performance.
사골 추출물이 전주비빔밥용 밥의 물리적 및 관능적 특성에 미치는 영향
윤계순(Gye-Soon Yoon),이보순(Bo-Soon Lee),박기홍(Ki-Hong Park) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.6
The effects of the water extract of beef shank bones on the physical and sensory characteristics of cooked rice for JeonJu Bibimbap were investigated. Five kinds of cooked rice were prepared with 0%(control), 20%, 40%, 60%, and 100% of the beef shank bones extract. An increase in the beef shank bones extract concentration was associated with a lower moisture content of the cooked rice. The color(L, b value) of the cooked rice prepared with the beef shank bones extract became gradually darker during storage at 60℃. In regards to the textural properties of the cooked rice, the hardness increased with the addition of the beef shank bones extract and chewiness was changed in a similar pattern to that of hardness. However, the adhesiveness significantly decreased. In the sensory evaluation, the cooked rice prepared with 20 and 40% of the beef shank bones extract had the best sensory quality for JeonJu Bibimbap.
HMR 상품의 선택속성이 고객만족과 재 구매 의도에 미치는 영향
조정환(Jong Hwan Cho),이보순(Bo Soon Lee),박기홍(Ki Hong Park) 한국조리학회 2011 한국조리학회지 Vol.17 No.2
This study focuses on the influence of the selective characteristics related to the RTEC product (the food product which can be instantly cooked) among the HMR products on customer satisfaction and repurchase intention. Also, it emphasizes the influence of customer satisfaction related to the RTEC product on repurchase intention. For this study, over age 20 living in Seoul, Gyeonggi-do, Jeonju and Jeollabuk-do, the female customers who had experienced the RTEC product were surveyed, and total 219 valid copies of questionnaire were used for the final analysis. As a result of the analysis, it was found that such factors as values, usefulness, preferred menu items, convenience and food quality influenced customer satisfaction considerably. In particular, values, usefulness and food quality were found to influence repurchase intention considerably. Moreover, customer satisfaction significantly influenced repurchase intention.
외식정보탐색을 위한 스마트폰의 어플리케이션 사용용이성에 대한 탐색적 연구
김기진(Gi Jin Kim),이보순(Bo Soon Lee) 한국조리학회 2011 한국조리학회지 Vol.17 No.5
The purpose of this study is to carry out the exploratory study on the easiness of using smart phone applications for searching food service information based on consumer characteristics, Examining the attributes of the easiness of using smart phone applications for searching food service information, this study checks the order of priority in the attributes and analyzes the correlation among the constructs of easiness of use, along with the difference in easiness of use based on demographic characteristics, The survey was conducted to the users of smart phones who live in 3 areas such as Seoul/Kyongki, Daegu/Kyongbuk, and Busan/Kyongnam from Jan, 3-Feb, 3, 2011, and total 264 copies of questionnaire were used for the final analysis, The result showed that the respondents considered the functions of searching restaurants, recommended restaurants, and the popularity list more important among the measurement items of easiness of use, and there was highly positive correlation between easiness to select restaurants and communication functions among all the factors drawn, It was found that there was significant difference in the function of searching restaurants, practicality, the easiness to select restaurants, communication, and the easiness to select menu on areas.