항공사의 포지셔닝 차별화에 따른 스키마 처리과정에 관한 연구

이향정,김철원,박유미 한국관광학회 2006 관광학연구 Vol.30 No.2

This study deals with customer’s schematic process differentiated by airline’s positioning strategy. In order to analyze how airline customers perceive types of the differentiated positioning in terms of schematic processes and how schematic processes affect customers’ attitude and behavioral intention, the experimental design has been used.The research found that schema processing has a positive influence on subjects’ attitudes and behaviors according to the positioning differentiation of the airline company. Overall, the result has shown that the value of the sub-typing model was higher than that of schema-plus-tag model, which means that the sub-typing model has far greater influences on customers’ attitudes and behavioral intention. The schema theory provides diversity and an analytic foundation of positioning strategy studies in the hospitality industry.

관광지 선택행동에 비행시간지각이 미치는 영향에 관한 연구

이향정 ( Hyang Jung Lee ) 한국호텔리조트카지노산학학회 2004 호텔리조트연구 Vol.3 No.2

This study states that the flight time(distance) perception affects on oversees tours, that there is difference in flight time perception among all travel types and that the preference for choosing overseas tourism destination varies according to the flight time perception. The summarized results of this study are as follows: First, most of the tourists showed interest in and considered the flight time with the comparatively high average as to whether flight time affect on choosing oversees tour destination. Second, the result of the analysis of the difference in flight time perception according to the characteristics of the traveling types such as experienced on-board frequency. There is a significant difference in flight hour perception related to the experienced on-board frequency. Third, there were definite differences the preferred factors about US(LA) portion in choosing a tourism according to destination distance perception in the short, mid, and long haul flight.

잔여용량이 비표적의 처리에 미치는 영향

김지윤,이향정,김정오 한국인지및생물심리학회 2010 한국심리학회지 인지 및 생물 Vol.22 No.4

낯선 표적 형태를 처리하는 참여자의 의도를 지시로 조작하면 무시된 비표적 형태들이 예상외의 재인 검사에서 처음으로 제시되었던 형태들보다 더 잘 재인된다(김희정과 김정오, 2010; 조현욱과 김정오, 2010). 잔여용량설은 이 결과를 표적을 처리하고 남은 용량으로 비표적 형태의 구조가 기술되기 때문이라고 설명한다. 본 연구의 두 실험은 표적의 윤곽 추적 과정, 외적 구조 약호화 과정 또는 연상 과정이 집행될 때 소모되는 용량을 변화시켜 잔여용량으로 비표적이 재인된다는 가설을 검증하였다. 윤곽 추적을 빠르게 또는 느리게 하거나 표적에 대해 쉬운 연상 또는 어려운 연상과정을 요구하여 용량을 다르게 소모하도록 했을 때 빠른 윤곽 추적과 외적 약호화가 요구된 조건과 윤곽 추적과 쉬운 연상 조건에서 비표적이 재인되었다. 두 실험의 결과는 비표적의 재인에 대한 잔여용량설을 지지한다. A detailed manipulation of participants’ intention to novel shapes resulted in nontarget recognition (H.-J. Kim & J.-O. Kim, 2010; H.-W. Cho & J.-O. Kim, 2010). A residual capacity hypothesis attributed nontarget perception as being due to capacity remained after target processing for connecting contour parts of the ignored shape. To test the predictions derived from this hypothesis, two experiments varied capacity expenditure of contour tracing, external structure encoding, or associative encoding of an unfamiliar shape. A faster tracing with the external structure encoding condition and an easier association task with tracing condition demonstrated evidence for the nontarget shape recognition. These findings confirmed the predictions generated from the residual capacity hypothesis.

컨벤션 개최지의 이미지가 만족도 및 사후반응에 미치는 영향

김철원,박유미,이향정 한국관광학회 2005 관광학연구 Vol.28 No.4

This study aimed to examine the effect of the image of the convention destination on attendees' satisfaction by analyzing the relationship between the level of satisfaction with the convention destination and the intention to revisit and recommend such destination. In order to enhance the competitive advantage of the convention industry, the research focused on a market-oriented approach than a normative approach. The image of the convention destination was positively related to the perceived level of satisfaction. The higher the number of attendees perceived satisfaction, the stronger they expressed intentions to revisit and recommend the convention destination. The research could be utilized as an effective marketing tool to attract more participants in international conferences held in Korea.

53. 악성 엽상성종양의 임상병리학적 고찰

김희정,김영철,이향정,박인애,노동영,윤여규,오승근,최국진 대한외과학회 1999 대한외과학회 학술대회 초록집 Vol.1999 No.5

백년초, 오디, 복분자의 성분분석

황정빈,윤나리,이선영,이향정,고경희 가톨릭대학교 생활과학연구소 2009 생활과학연구논집 Vol.29 No.1

The objective of this research was to evaluate the components of pear cactus(BNC), mulberry(OD) and black raspberry(BBJ) fruits for prevention women’s climacteric symptoms. In the present study, the sugar content was 43513.7 ± 481.21㎎% in mulberry, 12542.3 ± 174.34㎎% in pear cactus, and 11933.6 ± 132.10㎎% in black raspberry, so it was highest in mulberry. The β-carotene content was 44.4 ± 7.81㎎% in pear cactus, 41.9 ± 6.96㎎% in mulberry, and 1.4 ± 0.25㎎% in black raspberry, so it was high in pear cactus and mulberry. The major organic acid was malate and citrate. Those total contents were 9652.7 ± 120.44㎎% in pear cactus, 4312.1 ± 252.71㎎% in mulberry, and 5809.9 ± 65.51㎎% in black raspberry, so it was highest in pear cactus. The total mineral content was 3258.4 ± 65.61㎎% in pear cactus, 1872.4 ± 39.06㎎% in mulberry, and 1398.0 ± 31.27㎎% in black raspberry, so it was highest in pear cactus. 노화는 누구에게나 공통적으로 일어나는 현상이지만 노년기의 건강은 생활환경에 따라 개인 간에 많은 차이가 있다. 또한 의학의 발달과 경제 발전에도 불구하고 식생활의 서구화로 채식보다 육식위주의 식사를 선호하면서 비만,당뇨,심혈관 질병,뇌혈관질환 동의 퇴행성 만성질환이 증가하고 특히 30 대 이후 암으로 인한 사망률이 가장 높은 것으로 나타났다. 노화의 원인인 산소는 인간의 생존에 중요하며 공기 중 에 존재하는 삼중항 산소(^(3)O_(2) 는 호흡을 통해 체내로 들어와 일중항 산소^(1)O_(2)로 변하여 과산화음이용라디칼 °O_(2),수산라디칼(°OH), 과산화 수소(H_(2)0_(2))와 같은 활성산소 종 라디칼을 형성 한다(Sies,1993). 이들 라디칼은 DNA 손상, 혈관지질 산화, 단백질 산화를 일으켜 각종 질병, 노화와 암을 발생시키는 것으로 해석 되고 있다.

도정도에 따른 찹쌀발효주의 이화학적 특성 및 휘발성 향기성분

김혜련(Hye-Ryun Kim),이애란(Ae-Ran Lee),권영희(Young-Hee Kwon),이향정(Hyang-Jeong Lee),조성진(Sung-Jin Jo),김재호(Jae-Ho Kim),안병학(Byung-Hak Ahn) 한국식품과학회 2010 한국식품과학회지 Vol.42 No.1

원료 찹쌀의 도정도가 발효주에 미치는 영향을 조사하기 위해 0% 도정찹쌀을 대조군으로 수율 기준으로 10, 20, 30% 도정한 찹쌀을 이용하여 발효주를 제조하여 이화학적 특성 및 휘발성 향기성분을 비교하였다. 원료 찹쌀의 도정도에 따른 조지방 함량은 도정도가 증가할수록 감소하게 나타났고 17일 발효 후 최종 알코올 함량과 아미노산은 0% 도정찹쌀을 원료로 한 발효주가 가장 높게 나타났고 도정도가 증가함에 따라 감소하였다. pH는 0% 도정찹쌀을 원료로 한 발효주가, 총산은 10% 도정찹쌀을 원료로 한 발효주가 가장 높게 나타났으며 고형분 함량, 착색도, 자외부 흡수 및 환원당 함량은 30% 도정찹쌀을 원료로 한 발효주가 가장 높게 나타났고 도정도가 증가할수록 높아지는 경향을 보였다. 유기산 중 malic acid와 acetic acid는 30% 도정찹쌀을 원료로 한 발효주가 가장 높게 나타났으며 succinic acid와 lactic acid는 0% 도정찹쌀을 원료로 한 발효주가 가장 높게 나타났고 도정도가 증가할수록 감소하는 경향을 보였다. 유리당에서 maltose와 glucose는 30% 도정찹쌀을 원료로 한 발효주가 가장 높게 나타났고 도정도와 함께 증가하는 경향을 보였으며 fructose는 도정도가 증가할수록 감소하는 경향을 보였다. 따라서 원료 찹쌀의 도정도를 달리한 발효주는 도정도가 증가할수록 알코올 함량과 아미노산은 감소하였고 고형분 함량, 착색도, 자외부 흡수, 환원당은 증가하였으며 이러한 결과는 맛 성분 중 입안의 중량감과 단맛을 나타내는 유리당 함량은 증가하고 상큼하고 신맛을 나타내는 유기산 함량은 감소하는 결과를 보여주었다. GC와 GC-MSD를 사용한 휘발성 향기성분 분석 결과, alcohol 7종, ester 39종, acid 6종, aldehyde 1종, alkane 4종, alkene 1종, 기타 2종으로 60종이 검출되었다. 술의 주성분인 ethyl alcohol을 제외하고 hexadecanoic acid ethyl ester의 면적비율이 가장 높게 나타났고 달콤하면서 견과류 향 특성을 나타내는 decanoic acid ethyl ester의 면적비율이 그 다음을 나타냈다. 도정도가 증가할수록 과일, 와인 향 특성을 나타내는 hexanoic acid ethyl ester, 2-octenoic acid ethyl ester의 면적비율은 증가하는 경향을 보였고 향은 거의 없고 부드럽고 달콤한 oil 특성을 나타내는 ethyl oleat, ethyl linoleate와 succinic acid diethyl ester, isoamyl laurate의 면적비율은 감소하는 경향을 나타냈다. Ester류 외에 도정도가 증가할수록 acid류 중 propanoic acid의 면적비율은 증가하였고 n-caprylic acid의 면적비율은 감소하였으며 alcohol류 중 1-hexanol과 2,3-butanediol의 면적비율은 증가하게 나타났다. In order to investigate the effects of different milling degrees on the quality of glutinous rice wines, the physicochemical properties and volatile compounds of various wines were evaluated. Sample wines prepared from glutinous rice with 90, 80, and 70% milling yields were analyzed for ethanol, pH, total acids, amino acids, soluble solids, coloring degree, UV absorbance, reducing sugars, organic acids, free sugars and volatile compounds. After fermentation for 17 days, ethanol contents in the wines ranged from 15.2 to 15.85%, while total acid levels ranged from 0.31 to 0.35%. The amino acid contents in four samples ranged from 0.63 to 0.73%, while soluble solid contents ranged from 11.4 to 13.1°Bx. The wine prepared from glutinous rice with a 30% degree of milling showed the highest coloring degree, UV absorbance and reducing sugar content among four samples. Furthermore, this wine had the highest levels of malic acid and acetic acid, while the glutinous rice wine prepared from rice with a 0% degree of milling had the highest levels of succinic acid and lactic acid. In all the glutinous rice wines tested, the most abundant free sugar was glucose followed by maltose. With increasing degree of milling, the alcohol, amino acid and organic acid contents of the glutinous rice wines decreased, whereas soluble solids, coloring degree, UV absorbance, reducing sugar and free sugar contents increased. Volatile compounds were identified using GC-MSD, and thirty-nine esters, seven alcohols, six acids, one aldehyde, four alkanes, one alkene and two miscellaneous compounds were identified in the glutinous rice wines. Using relative peak area, it was determined that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component and was primarily found in the range of 11.566-18.437%. Succinic acid diethyl ester and isoamyl laurate decreased with an increasing degree of milling, whereas hexanoic acid ethyl ester and 2-octenoic acid ethyl ester increased. Overall, it was shown that different milling degrees greatly affected the physicochemical and volatile characteristics of the glutinous rice wines.

소진의 원인, 결과 및 완화요인에 관한 연구

오정학(Jeong Hak Oh),김철원(Chul Won Kim),이향정(Hyang Jung Lee) 한국호텔외식관광경영학회 2011 호텔경영학연구 Vol.20 No.4

A hotel`s selection of corporate business travelers emerges only within the context of the company contract with a hotel based on an organizational travel policy. However, a review of relevant literature reveals that numerous researches have been primarily focused on the hotel selection attributes by individual customers. The purpose of this study is to discover the selective attributes of corporate companies in terms of their preferred hotel selection and hotel contracts. Having examined an extensive range of research data for the hotel selection attributes of individual customers, this study aims to extend them for use in defining the hotel selection attributes of corporate companies. In addition, buyer-seller relationships between companies was particularly scrutinized in order to adopt certain criteria to this study related to the hotel selection of corporate companies. Subsequently, twenty seven attributes were rence on the behavior of the future contract. This research will contribute to an academic view as an attempt to provide a new analysis of the hotel selection attributes by corporate companies explicitly differentiated from the previous research largely based on individual customers` attributes. Therefore it will provide, in part, useful information for hotel managers to target the key segment as well as plan a concrete marketing strategy in the field.

서비스회복 공정성지각, 고객의 감정반응 및 회복만족 간의 구조적 관계

고선희(Seon-Hee Ko),박은숙(Eun-Suk Park),이향정(Hyang-Jung Lee) 한국콘텐츠학회 2011 한국콘텐츠학회논문지 Vol.11 No.5

본 연구는 항공서비스의 맥락에서 서비스회복 공정성지각과 고객의 감정반응 및 회복만족의 구조적 관계를 연구해 보고자 하였다. 이러한 연구목적을 달성하기 위해 문헌연구를 통하여 4개의 가설을 도출하였다. 항공사에 불평을 제기한 경험이 있는 272명의 고객을 대상으로 자료를 수집하였으며 구조방정식 모형을 사용하여 실증분석을 실시하였다. 주요 연구결과는 아래와 같다. 첫째, 절차공정성은 긍정감정에 정(+)의 영향을, 부정감정에 부(-)의 영향을 미치는 것으로 나타났다. 둘째, 상호작용공정성과 분배공정성은 두 변수 모두 긍정감정에는 유의한 영향을 미치는 것으로 확인 되었으나 부정감정에는 영향을 미치지 않는 것으로 나타났다. 셋째, 감정반응이 회복만족에 미치는 영향에 관한 연구결과는 긍정감정은 회복만족에 유의한 영향을 미치고, 부정감정은 영향을 미치지 않는 것으로 나타났다. The objective of this study was to explain structural relations among perceived justice of service recovery, customer’s emotion and satisfaction in the airline service sector. For this purpose, using a sample of 272 airline service customers who experienced complaints with airline service, we investigate the effects of the dimensions of perceived justice on the emotions triggered by service recovery. In this study, 4 hypotheses based on literature reviews were employed. The data and hypotheses were examined using Structural Equation Modeling(SEM) by AMOS. The main findings are as follows. Firstly, procedural justice has an effect on both positive and negative emotions. Secondly, both interaction justice and distributive justice have effects on positive emotion but not on negative emotion. Lastly, only positive emotion has influence on recovery satisfaction.

엽채류의 이화학적 성분 분석

이선영(Sun-Yung Lee),윤나리(Na-Ri Yoon),황정빈(Jung-Bin Hwang),이향정(Hyang-Jung Lee),이준희(Joonhee Lee),고경희(Kyung-Hee Koh) 가톨릭대학교 생활과학연구소 2008 생활과학연구논집 Vol.28 No.1

In this study, the total phenolic, flavonoid, sugar, β-carotene, organic acid and mineral contents of chajogi(perilla frutescens), gomchwi(coriandeum sativum), meowi(Petasites japonicus) and sseumbagwi (Ixeris dentata) were evaluated. The total phenolic content of chajogi, gomchwi, meowi and sseumbagwi was 115.4 mg%, 291.6 mg%, 51.8 mg%, and 313.9 mg%, respectively, with the content of sseumbagwi being significantly higher than the content of the other plants(p<0.05). The total flavonoid content of cajogi, gomchwi, meowi and sseumbagwiwas 57.3 mg%, 193.1 mg%, 10.6 mg%, and 183.0 mg%, respectively. Although these values were significantly different but gomchwi and sseumbagwi were no significant difference observed(p<0.05). The sugar content was 8.4 g% in chajogi, 10.9 g% in gomchwi, 17.0 g% in meowi, and 8.4 g% in sseumbagwi. The β-carotene content of chajogi, gomchwi, meowi and sseumbagwi was 47.6 mg%, 194.8 mg%, 20.7 mg%, and 185.4 mg% respectively. The total organic acid content was 3947.5 mg% in chajogi, 3265.4 mg% in gomchwi, 2473.5 mg% in meowi, and 6241.0 mg% in sseumbagwi. Finally, the total mineral content was 3808.0 mg% in chajogi, 5860.2 mg% in gomchwi, 9522.2 mg% in meowi, and 5530.5 mg% in sseumbagwi.