게이미피케이션 프로그램을 활용한 조리실습 교육의 만족에 관한 탐색적 사례연구

정항진,조휘형 한국호텔관광학회 2012 호텔관광연구 Vol.14 No.4

This research is intended to explore the utilization value of culinary practicum integrated with Gamification from an educational standpoint. Prior to the research, the Gamification program was applied to a culinary practicum. The research findings are as follows. First, students preferred culinary practicum based on Gamification program to general class methods in terms of enjoyment, flow, motivation and satisfaction. Second, clear rights and responsibilities using different ‘levels’ of a game in culinary practicum boosts flow and satisfaction. The implications of this research are as follows. First, it attempted to analyze the educational effectiveness by applying the Gamification concepts. Second, the research was conducted by focusing on motivation as an underlying factor in practicum. These research findings are expected to substantially contribute to educational utilization of Gamification and developing teaching methods for producing culinary personnel in the future.

여성디자이너 네트워크 구축 및 활성화 방안

정항진 커뮤니케이션디자인협회 커뮤니케이션디자인학회 2008 커뮤니케이션 디자인학연구 Vol.27 No.-

디자인산업은 성장산업인 동시에 집약형 고부가가치의 지식기반 산업으로 연평균 25%이상의 높은 증가율을 보이고 있으며 첨단기술에 비해 투자비가 적게 들고 회수기간이 짧다. 디자인산업에서 인력양성의 질적 중요성이 매우 중요하게 나타나고 있는데 특히 노동시장에서 낮은 연령과 높은 여성비율, 그리고 짧은 근속기간 등이 맞물려 인적자원개발에 대한 투자유인을 감소시키는 부정적인 측면이 있는 것으로 지적되고 있다. 양성 규모에서 남성의 두 배 이상에 달하는 여성디자이너의 취업률은 남성 60% 에 비교하여 40%에 불과한데 이러한 디자이너 양성 시의 미스매치 문제 해결 즉, 양성의 정상화와 더불어 여성 디자이너의 양적 초과를 여성 디자이너 인력 활용과 연결하여 활용의 정상화 및 극대화 방안 마련이 시급하다. 여성디자이너 양성, 재교육 및 활용에 있어서 시급한 분야가 노동 및 교육시장에서 활동하고 있는 여성디자이너들의 네트워크 구축, 활용 및 활성화라고 판단되는데 네트워크를 통한 체계적 현장 활동을 통하여 사회문화적 측면에서 여성디자이너의 참여를 확대하고 산업을 포함한 생활전반의 디자인운동 주체로서 역할을 정립해 가는 것이 필요하다. 본 연구에서는 국내외 주요 디자인 정책 및 여성 디자인 관련 정책 분석, 국내외 여성디자이너 네트워크 구축 및 활동 사례 조사, 여성디자이너 대상 설문조사 및 전문가 면담조사 등을 통하여 여성디자이너 네트워크의 구축 방향 운영시스템 활동 로드맵 및 활성화 방안을 제시하였다. Prospective nature of design industry with unique features has showed a remarkable annual growth rate of 25% in reflection of its high valued added and knowledge based industrial base. It is known that less investment amount is required and shorter payback period is estimated compared with high tech industry sector.l. Development of qualified workforce in the industry is regarded highly important. Meanwhile, it is nevertheless, pointed out negative aspects such as decrease of investments in human resources caused by composition of relatively young aged group and high women composition and short period of employment service. Composition ratio between women and men designer under active employment status constitutes 60% and 40% respectively. On the contrary, women trainees represent more than double of men trainees in number. Solution of such abnormal status of the ratio mismatch must be sought for. In connection with overwhelmed supply of women designers, right and instant measures to correct the unbalanced ratio is to be provided in that balanced supply of both women and men designers be made, and women designers be utilized to the maximum capacity and normal level. Development and proliferation of women designers in active works and services at various industrial sectors and education institutions must be instantly encouraged for the maximum manifestation of their capabilities and extended education Active participation of women designers at works as well as diversified social and cultural sectors is needed to set up their role of vigorous activists for design promotion movement. This research is designed to suggest directions of establishment of women designer networks, operations system, action road-map and vitalizing methods through analysis on key design policies promoted by local and overseas nations, policy for women designers, case studies on status of women designer networks in local and overseas countries and activities of the networks, interviews with women designers and specialists in the sector.

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.

육류에 대한 태도와 소비행동에 영향을 미치는 요인들의 인과관계 평가

강종헌,정항진 韓國食生活文化學會 2008 韓國食生活文化學會誌 Vol.23 No.3

패스트푸드점에 대한 태도, 재방문 의도에 영향을 미치는 선행요인에 관한 연구 - 음식품질, 지각된 위험, 주관적 규범을 중심으로 -

조휘형,정항진 한국호텔관광학회 2015 호텔관광연구 Vol.17 No.4

Nowadays the industry of Fast-food Restaurant is faced with the change in social and cultural environment. Customers make individualized demands, which have been increasingly focusing on healthy food. In order to take active actions against environmental changes, fast-food restaurants are in need for the improvement of their goods and service. The purpose of this study is to establish precedence factors having an effect on attitudes towards fast-food restaurants and to analyze the influence between them. In order to achieve the purpose of this study, research models were established and hypotheses were formulated. To verify hypotheses, the survey was conducted among students of domestic universities, the survey responses of 164 students were analyzed with structural equation. Results of the analysis are as follows: First, convenience of food has a positive effect on attitude. Second, perceived financial risk has a negative effect on attitude. Third, it was reported that the subjective norm has an effect on attitudes towards fast-food restaurants, which positively influences the intention of revisit. This study paved the way for extending viewpoints of research towards fast-food restaurants.

관광객의 갓김치에 대한 선호도에 미치는 영향요인 평가

강종헌,정항진 한국식생활문화학회 2006 韓國食生活文化學會誌 Vol.21 No.4

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.

「규합총서(閨閤叢書)」에 수록된 떡의 종류 및 조리법에 대한 고찰

김준희,정항진,오왕규,Kim, Jun-Hee,Jeong, Hang-Jin,Oh, Wang-Kyu 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

본 연구는 조선 후기 고문헌인 "규합총서(閨閤叢書)"에 나타난 떡의 종류 및 조리방법을 고찰하여 떡의 종류, 떡에 사용된 재료, 떡의 조리법에 대한 내용을 정리하여 전통조리법을 이해하고, 현재의 기호와 식생활에 맞게 재창조하는 데 필요한 문헌적 자료를 제공하고자 함을 목적으로 한다. "규합총서(閨閤叢書)"는 조선시대 빙허각 이씨가 한글로 쓴 가정대백과 전서이다. '주식의편'에 요리법을 소개하고 있으며, 떡의 분류와 함께 28종의 떡이 기록되어 있다. 연구방법은 내용분석 방법(Contents Analysis)을 이용하였다. 떡을 조리형태에 따라 분류하면 찌는 떡 15가지(53.5%), 치는 떡 2종류(7.1%), 삶는 떡3종류(10.7%), 지지는 떡 7가지(25%), 기타 1가지(3.5%)로 찌는 떡이 53.5%로 가장 많았다. 떡의 주재료에 따라 분류한 결과, 찹쌀이 13회, 멥쌀이 10회, 기타가 5회로 나타났다. 떡의 주재료로는 찹쌀이 12회(42.8%), 멥쌀이 10회(35.7%), 기타가 6회(21.4%)로 찹쌀이 멥쌀보다 많이 사용한 것으로 나타났다. 부재료는 꿀, 잣, 대추 순으로 많이 사용하였고, 연육, 검인, 수시, 생마, 송기, 백봉령 등 약제도 부재료로 사용되었다. Rice cake is the most historical food which has been developed from settlement of agriculture and typical traditional food which has manufacture and food historical meaning. Because, the process of rice flour, raw ingredient of rice cake, tells remarkable food processing technology of our nation, and is original form of processed food that we has been taken before agricultural life begun. In this study, contents analysis method is used. Ingredients of rice cakes appeared in "Gyuhapchongseo" glutinous rice 12 times (42.8%), nonglutinous rice 10 times (35.7%), and the others 6 times (21.4%) used as the main ingredients of rice cake. the rice cake separated into 15 types (53.5%) of steamed rice cake, 2 types (7.1%) of pounded rice cake, 3 types (10.7%) of boiled rice cake, 7 types (25%) of sauteed rice cake, and 1 types (3.5%) of the others. it become data for knowing social and dietary culture of the time. And it is for presenting fundamental material of possibility of modern rice cake.

남녀 관광객의 돌산 갓김치에 대한 선호도에 미치는 영향 요인의 컨조인트 평가

강종헌,정항진,Kang Jong-Heon,Jeong Hang-Jin 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3

The purpose of this study was to identify tourist product factor combinations which confer the highest utility to tourists and to establish the relative importance of factors in terms of their contribution to total utility across gender. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. $X^2$ analysis, Conjoint model, Max. Utility model, BTL model, Logit model, K-means cluster analysis, and one-way anova analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well across gender. Second, it was found that total respondents and three clusters regarded taste price as the very important factor across gender. Third, it was found that the male and female tourists most preferred product with light red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the male tourists most preferred simulation product with light red color, shaped package, and highly pungent taste sold at a cheap price in factory. The female tourists most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. Finally, the results of the study provide some insights into the types of effective product designs that can be successfully developed by marketers.

호텔 및 리조트 직원의 고정관념이 직원의 평가에 미치는 영향: 직원 간 커뮤니케이션의 조절효과를 중심으로

진쌍용,정항진 한국호텔관광학회 2013 호텔관광연구 Vol.15 No.4

The purpose of this study is to conceptually define the employees' perceived stereotype, and to identify the impacts that these stereotypes have on the evaluation of employees in hotel and resort firms, focusing on the moderating role of communication, the frequency of contact between employees. Data were collected from ten deluxe hotels(four-star or above) in Seoul and five resorts in Kangwon and Jeonbuk provinces of Korea, and a total of 367 responses were used for further analyses. Three stereotype factors of ‘job factor,’ ‘individual factor,’ and ‘family factor’ exhibited significant impacts on the evaluation of employees, whereas no significant effect was found in ‘social factor'. The results imply that frequent communication between employees in hotel and resort firms can lead to a change in stereotyping or prejudice between employees, thereby enabling them to evaluate other employees more clearly.