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호텔기업 최고경영자의 특성이 호텔구성원의 직무만족과 경영성과에 미치는 영향에 관한 연구
최송이(Choi, Song-i),최정길(Choi, Jeong-Gil),황순애(Hwang, Soon-Ae) 대한관광경영학회 2013 觀光硏究 Vol.28 No.1
최근과 같이 빠르게 변화하는 기업 환경에서 최고경영자의 특성에 따른 전략적 판단은 기업의 성패를 좌우하는 요소가 될 수 있다. 오늘날 많은 학자들이 이 주제에 대하여 많은 연구를 수행하고 발표하는 것은 최고경영자의 특성이 얼마나 중요한 것인가를 잘 말해주고 있는 것이다. 이 연구는 호텔산업에서 호텔최고경영자들의 특성이 구성원의 직무만족과 업무수행력에 어떠한 관계를 가지고 있는가를 규명하고자 하였다. 본 연구 수행을 위하여 2012년 4월 한 달 동안 특급호텔에 구성원 230명에 대한 설문조사를 통하여 분석하였다. 연구결과에 의하면, 호텔경영자의 특성 중 심리적 특성과 업무능력 특성이 구성원의 만족과 업무성과에 통계적으로 유의한 영향을 미치는 것으로 나타났으며, 심리적 특성 중에서도 위기관리와 불확실성에 대한 심리적 특성이 주요한 요소인 것으로 나타났다. 또한 업무능력 특성에서는 위기관리기술, 조정감각, 부하육성능력이 유의한 요소인 것으로 나타났다. 기업의 문화를 형성하고 조직의 성과를 결정짓는 최고경영자의 리더십은 비전과 목표달성을 위한 조직 내 구성원들의 행동에도 영향을 미친다. 본 연구는 최고경영자의 특성에 따른 호텔구성원의 직무만족과 업무성과와의 관계에 관한 상세한 자료를 담고 있다. In this competitive business environment the characteristics of hotel Chief Executive Officers(CEOs) are important elements for any firm to survive and to take competitive advantage. Many scholars are now undertaking researches on this issue in order to find key factors or variables impacting employee job satisfaction and management performance. This study aimed on hotel industry and tried to find the relationship among the CEO’s characteristics, job satisfaction and management performance. Hotel employee in five star hotel in Korea were randomly surveyed for a month of April 2012. Total 203 observations out of 230 were included for analysis. According to this study, in the way of hotel CEO’s characteristics affecting job satisfaction and management performance, CEO’s characteristic in psychology and capability appeared to be key variables. More specifically, actions taking risks and patience to uncertain situations appeared to have statistical significance among psychological characteristic variables. CEO’s risk management skills, sense of control, competence to cultivate predecessor have statisticaliy significant effect on job satisfaction and management performance among ability characteristic variables. This study provides an information for hotel CEOs to enrich higher job satisfaction of the hotel employee and management performance in hotel business.
이경하(Kyung-Ha Lee),송인상(In-Sang Song),설지영(Ji-Young Sul),김지연(Ji-Yeon Kim),전광식(Kwang-Sik Chun),이상일(Sang-Il Lee),강대영(Dae-Young Kang),최송이(Song-I Choi),노승무(Seung-Moo Noh) 대한외과학회 2010 Annals of Surgical Treatment and Research(ASRT) Vol.78 No.6
Purpose: Gastrointestinal stromal tumors (GISTs) possess highly variable clinical behaviors and the study thereof is insufficient. There are no standard guidelines for diagnosis and treatment of GISTs, so it is difficult to predict recurrences and conduct appropriate treatments. Throughout the last 10 years of experiences with GIST patients, we have identified the variables predicting recurrences and classified the risk groups by NIH classification, Fletcher risk stratification and UICC TNM stage. Methods: From January 1998 to December 2007, 88 patients with pathologic confirm and surgical resection were diagnosed with GISTs. GISTs were diagnosed when the tumor had characteristic histologic features and confirmed positive by KIT, CD34, or PDGFRA. Results: The size, mitotic index, existence of symptoms, and origins of tumor correlate statistically with recurrence (0.002, <0.001, 0.027, 0.011). The NIH classification, Fletcher risk stratification and UICC TNM stage are correlated with recurrence (0.001, <0.001, <0.001) and 5 year disease free survival, statistically (0.009, <0.001, <0.001). Fifteen patients experienced recurrences. 14 patients were treated with imatinib, and 6 of them showed a response to the treatment. All 4 patients who had R1 resection did not survived due to the progression of the disease. Conclusion: The patients with large, high mitotic index, symptomatic, or extra-gastric tumor require strict surveillance. Also, patients with low risk must be under surveillance due to the possibility of recurrence. It is important to perform R0, en bloc resection. Although the imatinib is the treatment of choice with recurred or metastatic GISTs, the disease is likely to develop resistance, further studies on newly targeted therapy is in need.
해동육과 신선육으로 제조한 훈연 오리 가슴육의 품질 특성
이해림(Hae Lim Lee),구본진(Bonjin Koo),최송이(Song-i Choi),성상현(Sang Hyun Sung),박정훈(Jung Hun Park),이철우(Chul Woo Lee),조철훈(Cheorun Jo),정사무엘(Samooel Jung) 충남대학교 농업과학연구소 2015 농업과학연구 Vol.42 No.2
This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at 4℃ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p>0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p>0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p>0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p<0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p<0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.
해동육과 신선육으로 제조한 훈연 오리 가슴육의 품질 특성
이해림(Hae Lim Lee),구본진(Bonjin Koo),최송이(Song-i Choi),성상현(Sang Hyun Sung),박정훈(Jung Hun Park),이철우(Chul Woo Lee),조철훈(Cheorun Jo),정사무엘(Samooel Jung) 충남대학교 농업과학연구소 2015 Korean Journal of Agricultural Science Vol.42 No.2
This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at 4℃ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p>0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p>0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p>0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p<0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p<0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.