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호텔 조리사의 사회적지원과 자기효능감이 성취욕구에 미치는 영향
정항진(Hang Jin Jung),류경민(Kyung Min Ryoo) 한국관광연구학회 2010 관광연구저널 Vol.24 No.2
This study performed literature examination and positive analysis in parallel in order to check whether the quality of cooks` life gains significant adjustment effects when passion for accomplishment is significantly affected by the social support and self confidence of cooks. As for the method of analysis in this study, frequency analysis was done for the analysis of survey subject characteristics, technical statistics analysis for measurement items characteristics, and reliability test, multi-regression analysis and adjustment regression analysis for the reliability of survey data with the use of SPSS 15.00. For this study, literature study and positive research were done, and results led to the following conclusions: 1) it was shown that cooks put significant value on whether the organization improves the goal and value of their own for social support. 2) the self confidence of cooks was playing important role in raising the passion for accomplishment as cook. In other words, it was shown that the higher the self confidence of cook grows, the higher the passion for accomplishment becomes. 3) the social support that cooks perceive appears to lead to accomplishment in individual works when supports are made seamlessly in attaining goals assigned by the entire organization, superior and co-workers. 4) as the quality of life as cook that cooks perceive is still deficient yet on career stability or sense of confidence etc, perception on such life quality works as significant factor that can drop social support, self confidence and accomplishment passion. 5) such positive analysis results indicated that presently cooks in our nation have deficiency on sense of stability and self confidence, they consider that success within work place is one thing and self realization as cook is another. 6) as is shown from this study, raising the quality of life as cook is affected by the environment within work place as well but many efforts are required for the society to improve the recognition on cooks as professional.
관리자의 권한위임이 종사원의 서비스민첩성과 기업성과에 미치는 영향
류경민(Kyung Min Ryoo),정항진(Hang Jin Jung),신정신(Jeong Shin Shin) 한국관광연구학회 2013 관광연구저널 Vol.27 No.6
This study tries to investigate the relationships among power delegation, service agility, and corporate performance. After the literature review, hypotheses are proposed and the data are collected from employees of 10 major hotels in the Seoul metropolitan area. 300 questionnaires are distributed and 231 returned responses are used to test the hypotheses. Exploratory factor analyses and reliability tests are administered before testing the empirical relationships, and structural equation modeling are used to test the overall model and the hypotheses. The results show that power delegation has a positive affect on service agility, and service agility affect corporate performance positively, confirming the presumed relations. The limitations and future research agenda are provided as well.
패스트푸드점에서 대학생들의 행동의도에 미치는 음식서비스 불평처리의 영향 평가
강종헌,정항진 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6
The aim of this study was to test the behavioral intent-based model of the foodservice related complaint handling. Accordingly, this study examined the effects of complaint handling on the university students' behavior based on the word-of-mouth intent and repurchase intent. The findings from this study were as follows. KMO and Bartlett's test statistics showed the data fit factor analysis. The factor loadings, eigenvalues, % of variance, and communalities showed that the convergent validity was supported, the average variance extracted estimates and shared variance showed that the discriminant validity is supported, and composite alpha showed that the internal consistency was supported. It was found that some of main effects on the word-of-mouth intent and the repurchase intent were significant. It was found that some of interactional effects of the complaint type, the degree of correction effort, and the satisfaction with the complaint handling were significant. Overall, the results provide some insights into the types of foodservice related complaint handling strategies or the tactics that can be effectively employed by operators who manage complaint handling for customers dining at fast food restaurants.