중국 내 한류, 한국음식 인지 및 한국음식 선호도에 관한 연구

전도현 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.3

This study separated different factors into the Korean Wave and Korean health food according to the interest in Korean culture among the Chinese living in China. We then conducted a two-step cluster analysis with gender, marriage status, academic background, interest in Korean culture, command of the Korean language and the status of having visited Korea as variables. The subjects were split into a Korean wave-preferring group, highly interested in Korean food as health food group and a low interested group according to clusters, and we then investigated for preference differences for 20 Korean food dishes. Between these two groups the statistics indicated a significant influence with a level p<0.001 for Bulgogi, Bibimbap, Kimchi, Galbi-tang, Galbi-gui, Chicken, Samgyepsal, Doenjang-Jjgae, Dak-galbi, Japchae and Gimbap p<0.01 for Samgye-tang and P<0.05 for Naengmyeon, Kimchi-Jjigae, Dak-galbi, Seolleongtang, Haemul-tang, Hanjeongsik and Tteok-bokki. Jeon and Juk did not show any statistically significant difference. Chinese consumers preferred Korean food for Samgyeopsal, Bulgogi and chicken and less preferred gruel, Hanjeongsik and Kimchi-Jjigae. The highly interested in Korean culture group preferred Samgyeopal, Bulgogi and Chicken, and less preferred Juk, Jeon and Hanjeonsik in that order. This study offers information on the Chinese’s preference for different Korean food to any food service enterprises that manage Korean restaurants in China or that sell Korean cuisine and also basic data for differentiated marketing to those entering the Chinese market.

이병기의 한글 문예운동에 대한 일고찰 -이념성과 심미성의 괴리 양상을 중심으로

전도현 한국근대문학회 2009 한국근대문학연구 Vol.10 No.2

Lee Byeongki had various fields of activity such as Korean Linguistics, Sijo theory and Sijo writing, classical literature, bibliography and poem writing. His inclination toward Hangeul literary movement acted as an intermediary for these various activities. He intended to develop literature by using Hangeul and sought to spread Hangeul movement through literature. This intention is easily found in his early Hangeul movement and Sijo reform work and could be confirmed in his research on classics during Munjang period with his great interests in Hangeul style. Understanding of Korean classics and awareness of Hangeul style presented in Yi Taejun's Lecture on writing (Munjangganghwa) seems to be influenced by Lee Byeongki. In Lee Byeongki's such activities, nationalist ideology and aesthetics are inherent at the same time. They interacted with and contended against each other in his activities. Though he thought that both ideology and literature could be smoothly united, they showed minute cracks and discrepancy between them in practice. At last, he had a tendency toward aestheticism during the Japanese colonial period. However, his nationalist ideology lay hidden in the other side should not be overlooked. Because, It is a fundamental power which push ahead his activity in crossing the border between Korean Linguistics, Sijo, classical literature, and modern literature. I expect that this a compounding point of view help more fine understanding of his literature and activity. 이병기는 국어학, 시조론 및 창작, 고전문학, 서지학 등 다양한 학문과 창작 분야를 넘나들며 활동하였다. 이와 같은 다양한 활동을 매개하는 것은 한글 문예운동적인 지향이었다. 한글로 문학의 발달을 도모하고 문학을 통해 한글운동을 펼치려는 의도가 그것이다. 초기의 한글운동과 시조 혁신 작업에서 그러한 지향을 찾을 수 있었고, 『문장』 시절 고전 탐구에서도 한글 문체에 대한 첨예한 관심을 통해 이를 구체적으로 확인할 수 있었다. 이태준의 『문장강화』에 나타나는 고전 이해와 한글 문체 의식도 이에 직접적으로 영향을 받은 것으로 판단된다. 이병기의 이와 같은 활동에는 민족주의적 이념성과 미학적 심미성이 동시에 내재해 있었다. 그의 활동 속에서 이념성과 심미성은 상호 작용하며 길항하는 양상을 보여준다. 그는 이념성과 문학성의 양면이 무리 없이 결합하는 것으로 여겼으나, 실제로 그것은 미세한 균열과 괴리 현상을 보여준다. 식민지 시기 그의 활동은 결국 심미주의적 경향으로 기울어지는 양상을 보이지만, 그 이면에 잠재된 민족주의적 이념성이 간과되어서는 안 될 것이다. 그것은 한글과 시조, 고전문학과 근대문학의 분야를 넘나드는 그의 활동을 추동해 온 근본 동력이었기 때문이다. 이와 같은 복합적 시선이 가람의 문학과 활동에 대한 보다 섬세한 이해에 기여하는 계기가 될 수 있을 것으로 기대한다.

포스트 코로나 시대 공정관광 인식이 이타적 가치, 공정관광 태도 및 프리미엄 가격 지불의도에 미치는 영향

전도현,강어진,김선희 한국외식산업학회 2024 한국외식산업학회지 Vol.20 No.3

This study aims to understand fair tourism behavior in Korea by identifying the influencing relationship of how the perception of fair tourism affects altruistic value and fair tourism attitude. In addition, the study was conducted to predict the behavior of tourism consumers through investigating the characteristics of consumption behavior of fair tourism tourists by analyzing the influencing relationship of fair tourism attitude’s effects on the intention to pay premium price. The survey was carried out to adults aged 20 and older from October 15 to November 30, 2023. A total of 300 copies of the questionnaire were distributed, and 261 copies were used for empirical analysis, excluding 39 copies that had high double missing values or were inappropriate. As a result of the analysis, sociocultural perception, economic perception, and environmental perception showed statistically significant effects on altruistic value. The result of verifying the influencing relationship between the perception of fair tourism and fair tourism attitude demonstrated that economic perception and environmental perception were antecedents that had positive effects on altruistic value, while sociocultural perception did not have a significant effect. As a result of verifying the influencing relationship between altruistic value and fair tourism attitude, altruistic value showed a positive effect on fair tourism attitude. Fair tourism attitude was found to have a positive effect on the intention to pay premium price. Fair tourism has been emerging as the new paradigm of tourism since post-COVID, and for the sustainable development of tourism, fair tourism should be vitalized by elevating altruistic value and attitude, as well as the intention to pay premium price, through the positive perception of fair tourism.

중국인의 한국음식 인지도가 한식구매의도에 미치는 영향 -한류 조절변수를 중심으로-

전도현,곽연경,권기완 한국외식경영학회 2019 외식경영연구 Vol.22 No.2

This study aims to analyze the effects of Korean food recognition on Korean food purchase intention. In addition, we examined the moderating effects of the Korean wave in the relationship between Korean food recognition and purchase intention. We conducted an on-site survey in Shanghai, China. A total number of 250 survey questionnaires were distributed and in total 181 of them were used for empirical analysis. Exploratory factor analysis, multiple regression analysis, and moderated regression analysis were employed to examine the hypotheses. Our findings suggest that Korean food preference had a positive impact on Korean food purchase intention while a Korean table setting had a negative impact on Korean food purchase intention, there by hypothesis 1 was partially supported. Interestingly, there was no moderating effect of the Korean wave in the relationship between Korean food recognition and Korean food purchase intention. Lastly, the Korean wave had a significant impact on Korean food purchase intention. 본 연구의 목적은 중국인의 한국음식 인지도가 한국음식 구매의도에 미치는 영향을 알아보며 한국음식 인지도와 구매의도 사이에 한류의 조절 효과를 검증하는데 있다. 본 연구를 위한 설문조사는 중국 상해 현지에서 실시했다. 설문지는 총 250부를 배포하여 그 중 181부를 실증분석에 사용하였다. 연구가설 검증을 위해 탐색적 요인분석, 다중회귀분석, 조절회귀분석을 실시하였다. 연구 결과 한식경험, 한식선호는 한식구매의도에 유의한 영향(+)을 미치는 것으로 나타났지만 한식 상차림은 한식구매의도에 유의한 영향을 나타내지 않아 가설 1은 부분 채택되었다. 한류의 조절효과는 한국음식 인지도와 한식구매의도에 사이에서 통계적으로 유의하지 않은 것으로 나타났다. 마지막으로 한류는 한식구매의도에 유의한 영향(+)을 나타냈다.

항공사 재직자 교육에서 교수자의 커뮤니케이션이 종사원 라포형성과 조직시민행동에 미치는 영향

전도현,고주희 한국호텔관광학회 2023 호텔관광연구 Vol.25 No.10

This study focuses on the vital role of in-service training for airline employees, emphasizing its importance in a context where competent human resource management is essential to achieving organizational goals and providing unique services amidst intense global competition. We investigated the impact of instructor communication on the formation of employee rapport and organizational citizenship behavior among employees of domestic K airline, explicitly targeting those undergoing training for executive positions. Five hundred questionnaires were distributed, with 413 (82.6%) valid responses used for the final analysis after excluding 87 (17.4%) insincere questionnaires with missing values. The results indicated that the instructor’s abilities in vocabulary explanation, educational elucidation, knowledge dissemination, and argument persuasiveness significantly positively influenced rapport-building behavior. However, regarding organizational citizenship behavior, only vocabulary explanatory power and argument persuasiveness showed a significant positive impact, while educational explanatory power and knowledge information did not have a statistically significant effect. Additionally, the study found that rapport-building behavior significantly positively influences organizational citizenship behavior. This research not only sheds light on the impact of instructor communication on employee rapport formation and organizational citizenship behavior within airline employee education but also provides a foundational framework for future research in these areas, emphasizing the importance of employee education. Furthermore, enhanced training is posited to increase job satisfaction, improve customer service skills, and positively impact the service experience of airline consumers.

구매 목적에 따른 초콜릿 선택속성에 관한 연구 - 본인선물과 타인선물 중심으로 -

전도현,김선희,전현모 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.2

This study was conducted to identify the choice attributes in the purchase of chocolate and to identify differences between the choices, by considering the purpose of purchase being self-gift or interpersonal gift. The preferred optional attributes considered and assessed were capacity, package, product composition, brand reputation, and sensuality. The survey included customers who purchased chocolates from June 1, 2017 to August 31, 2017. T-test was applied to verify the difference in optional attributes depending on the purpose of purchase. Our results indicate that people consider packages, product composition, and reputation for interpersonal gifts, and that Valentine's Day purchases are frequently for themselves and others' gifts. Our results will help to identify chocolate consumption behavior, and will facilitate in establishing chocolate product composition and development as well as brand positioning strategies, through factors affecting preferences based on the purpose of purchase.

소비자 기대가 구매 후 인지부조화, 만족 및 재구매의도에 미치는 영향 -과자 구매 시 슈링크플레이션 사례를 중심으로-

전도현,전현모 한국외식경영학회 2024 외식경영연구 Vol.27 No.4

연구목적:본 연구는 과자 구매 시 소비자 기대가 식품 기업의 슈링크플레이션으로 인해 인지부조화에 나타나는 영향을 알아보며, 인지부조화에 따른 만족 및 재구매의도에 어떠한 영향을 미치는지를 파악하고자 가설을 설정하고 연구를 진행하였다. 연구 방법:설문은 과자 제품 중 가격은 그대로지만 용량을 줄인 6가지 제품을 선정하였다. 최근 3개월 이내 선정된 6가지 과자류 제품 중 한 가지 이상을 구매한 경험이 사람 199명을 대상으로 2024년 4월 1일부터 20일까지 실시하였다. 수집된 자료는 SPSS 22.0과 AMOS 22.0 프로그램을 이용하여 빈도분석, 신뢰도 분석, 확인적요인분석, 상관관계분석, 구조방정식을 하였다. 연구결과:구매 전 기대는 인지부조화에 부정적인 영향을 나타내는 것으로 나타났고, 인지부조화는 만족과 재구매의도에도 부정적인 영향이 있는 것으로 나타났다. 시사점:기업에서는 슈링크플레이션을 통한 전략 시 소비자에게 충분한 이해를 구하고 기존에 양과 새롭게 변하는 양에 대한 비교가 가능한 정보를 제공해야 할 것이다. Objective:This study was conducted by developing a hypothesis and investigating the effect of consumer expectations on cognitive dissonance caused by shrinkflation of food companies when purchasing snacks, and to determine the effect of cognitive dissonance on satisfaction and repurchase intention. Methods:This study conducted a survey by selecting six confectionery products which have the same price but have reduced amount. The survey was conducted from April 1st to April 20, 2024, and it targeted a total of199 people who had purchased at least one of the six selected confectionery products in the past three months. This study used SPSS 22.0 and AMOS 22.0 programs to analyze the collected data for frequency, reliability, confirmatory factor analysis, correlation analysis, and structural equation modeling. Results:Pre-purchase expectations were found to have a negative effect on cognitive dissonance. The cognitive dissonance also had a negative effect on satisfaction and repurchase intention. Implications:When implementing a strategy through shrinkflation, companies should seek sufficient understanding from consumers and provide information that allows comparison between the existing amountand the new amount.

Bi 첨가량에 따른 (Bi3.84Nd0.16)Ti3O12 세라믹스의 배향성 및 전기적 특성 변화

전도현,조삼연,김병훈,강신욱,곽진호,양선아,부상돈,이경자,이민구 한국물리학회 2014 새물리 Vol.64 No.6

(Bi3.84Nd0.16)Ti3O12 (BNdT) ceramics with different excess bismuth (Bi) contents from 0 mol% to 20 mol% were prepared by using the solid-state reaction method. No secondary phases were in any of the ceramics. The amount of a-axis orientation changed with increasing excess Bi contents, and the maximum a-axis orientation was observed in the BNdT ceramic with 5 mol% excess Bi content. The value of the remanent polarization of the ceramics also changed with changing excess of Bi content, and the maximum value of the remanent polarization was observed in the ceramic with 5 mol% excess Bi content. The change in the behavior of the remanent polarization was observed to be similar to that of the a-axis orientation, which suggests that the amount of a-axis orientation highly affects ferroelectric properties such as the remanent polarization in BNdT ceramics. The maximum phase-transition temperature (T_c) was observed to be 632℃ in the BNdT ceramic without excess Bi content, and the T_c was observed to decrease continuously to 616℃ with increasing excess Bi content. From these results, we can conclude that a 5 mol% excess Bi content to enhances the electrical properties of BNdT ceramics favor. Bi를 0 mol%에서 20 mol%까지 범위에서 과잉 첨가한 (Bi3.84Nd0.16)Ti3O12 (BNdT) 세라믹을 고상반응법으로 제작하였다. 모든 시료에서 이차상의 형성은 관찰 되지 않았다. Bi 첨가량이 증가함에 따라서 a-축 방향면의 배향성이 변화하는 것을 확인 하였으며, a-축 방향면의 배향성의 최대 값은 Bi가 5 mol% 첨가된 BNdT 세라믹 시료에서 관찰 되었다. 세라믹의 잔류분극 값 역시 Bi 첨가량이 변화함에 따라서 변화하는 것을 관찰 하였으며, 잔류분극 값의 최대 값은 Bi가 5 mol% 첨가된 BNdT 세라믹 시료에서 관찰 되었다. 잔류분극 값의 변화 양상이 a-축 방향면의 배향성 변화양상과 비슷하다는 점을 관찰하였으며, 이는 a-축 방향면의 배향성이 BNdT 세라믹의 잔류분극과 같은 강유전 특성 변화에 큰 영향을 미친다는 것을 시사한다. 상전이 온도의 최대값은 632℃로 Bi가 과잉 첨가되지 않은 BNdT 시료에서 관찰 되었으며, 상전이 온도는 Bi 첨가량이 증가함에 따라서 616℃까지 지속적으로 낮아 졌다. 이러한 결과들로부터 5 mol%의 Bi 과잉 첨가가 BNdT 세라믹 시료의 전기적 특성 향상에 가장 유리하게 작용하는 것으로 판단된다.

채식 선택 속성에 따른 채식 시장세분화 연구

전도현,조명대,김선희 한국식생활문화학회 2024 韓國食生活文化學會誌 Vol.39 No.1

Consumption market research was conducted on gradually increasing vegetarians using various selection attributes. Factors were extracted to identify vegetarian selection attributes and to divide the study cohort into groups, continuous variables (health, animal welfare, eco-friendliness, religion, familiarity, convenience, stability, and cost) and categorical variables (age, marital status, vegetarian duration, and vegetarian frequency) were simultaneously subjected to two-step cluster analysis. Cluster 1 contained high proportions of 20-29 and 30-39 year-olds, which are MZ-generation age groups. A high proportion had a vegetarian duration of 1-3 years, and the popular reasons for vegetarian selection were animal welfare and eco-friendliness. Cluster 2 contained high proportions of 50-59 and 40-49 year-olds, and many in this cluster were married, and mean vegetarian duration was ≥15 years. In addition, significant differences were observed between Clusters 1 and 2 in terms of religion, health, familiarity, cost, stability, and convenience. This study should contribute significantly to predicting vegetarian consumers’ selection decisions and consumption behaviors and provide reliable marketing data for foodservice companies that develop vegetarian foods.

고객 무례가 호텔 식음료 종사원의 직무 스트레스,소진 및 이직 의도에 미치는 영향 :사회적 지원의 조절 효과

전도현,곽연경 한국외식경영학회 2020 외식경영연구 Vol.23 No.2

This present study is to analyze the effects of customer incivility on job stress, burnout, and turnover intention among F&B employees in five-start hotels, and to test the moderating effects of social support. We carried out a survey targeting F&B employees in the hotels in Seoul and Gyeonggi-do from March 20 to April 30, 2019, and 326 questionnaires were used for empirical analysis. SPSS/WIN 22.0 and AMOS 22.0 were employed to test the hypotheses. The result revealed that customer incivility had a significant effect on job stress, burnout (emotional exhaustion, depersonalization), and turnover intention. Job stress had a positive influence on burnout, but not on turnover intention. The relationship between burnout and turnover intention was statistically significant. The analysis of social support (organization, supervisor, peer) as the moderating role in the relationship between customer incivility and job stress showed that only organizational support was the significant moderator among variables. Regarding the effect of customer incivility on depersonalization was moderated by peer support. This study suggest the need for expanding of social support particularly organizational levels to lower the job turnover intention of experienced staff among those who are engages in the F&B department. 본 연구는 고객 무례가 특급호텔 식음료 부서 종사원의 직무 스트레스, 소진, 이직 의도에 미치는 영향을 분석하며, 사회적 지원의 조절 효과를 검증하는 것이다. 본 연구를 위한 설문조사는 서울과 경기 지역 호텔의 식음료 종사원들 326명을 대상으로 2019년 3월 20부터 2019년 4월 30일까지 이루어졌다. 가설검증을 위해 SPSS 22.0과 AMOS 22.0을 사용하였다. 분석결과 고객 무례는 직무 스트레스, 소진(정서 고갈, 탈 인격화), 이직 의도에 유의한 영향을 나타냈다. 직무 스트레스는 소진(정서 고갈, 탈 인격화)에 유의한 영향을 나타냈지만, 이직 의도에는 유의한 영향은 나타나지 않았다. 소진(정서 고갈, 탈 인격화)은 이직 의도에 유의한 영향을 나타냈다. 고객 무례와 직무 스트레스 사이에서 사회적 지원(회사, 상사, 동료)의 조절 효과는 회사의 지원만 나타났다. 고객 무례와 탈 인격화의 사회적 지원조절 효과에서는 동료의 지원만 나타났다. 본 연구결과는 특급호텔 식음료 부서에 종사하고 있는 숙련된 호텔 식음료 종사원의 이직 의도를 낮추기 위해서는 기업차원에서 사회적 지원을 확대해 나아갈 필요가 있음을 시사한다.