제주산 우무묵의 인지에 따른 고객행동에 미치는 영향

양태석,오창경,현재석,하진환,고희철,오명철 한국식품영양과학회 2011 한국식품영양과학회 학술대회발표집 Vol.2011 No.10

외식기업의 혼잡지각과 고객행동 간의 모형에 관한 연구

양태석,박인수,이보연 한국외식경영학회 2008 외식경영연구 Vol.11 No.1

This Study conducted the path analysis by using the AMOS(Analysis of Moment Structure) in order to present the structural model that examines the crowding and the factors that affect the crowding and how the crowding influences the customer behavior, on the basis of the preceding studies that researched the customers of domestic food service industry to investigate the crowding in tour attractions or shopping malls before.The findings of this study indicated that the crowding was affected by the psychological variables, environment of restaurant, and the use density, whereas the individual characteristics of restaurant customers did not affect the crowding. This crowing was found to influence the customer behavior and satisfaction that comes from the crowding through the process of negative emotional reaction.The crowding was also found to have effect on the customer behavior. The study on the crowding in the food service industry may be significant very much in consideration that the crowding in restaurants displayed a different pattern from the negative aspect of it in other tour attractions or shopping malls.

제주 전통 돼지엿의 제품평가 요인이 구매에 미치는 영향

양태석,오창경,현재석,하진환,김시경,오명철 한국식품영양과학회 2011 한국식품영양과학회 학술대회발표집 Vol.2011 No.10

2020년 도쿄올림픽 출전티켓획득을 위한 이단평행봉 종목 경기력 향상 전략

양태석 한국스포츠학회 2019 한국스포츠학회지 Vol.17 No.1

이 연구는 이단평행봉 경기력 향상을 위하여 수행하였다. 이를 위해 제47회, 제48회 세계선수권대회 이단평행 봉 결승경기에 출전한 선수 각 8명씩 총 16명을 대상으로 난도점수, 시작점수, 실행점수, 연결점수 등 SPSS18.0을 이 용하여 평균(M), 표준편차(SD), 백분율(%)로 자료를 처리하였다. 연구결과는 다음과 같다. 첫째, 두 그룹의 우수선수 들은 총 128회의 기술 중 Circle non flight turn계열의 기술을 31회, Schaposchnikova계열의 기술을 30회, Flight계 열의 기술을 30회, Pak salto계열의 기술을 20회, Dismounts를 16회 실시하여 5가지 계열의 기술로 127회의 기술을 실시하였다. 둘째, 두 그룹의 연결기술은 최소 3번에서 최대 7번까지 실시하였다. 제47회 그룹은 19회를 실시하여 평균 0.56점, 제48회 그룹은 20회를 실시하여 평균 0.54점의 높은 연결점수를 획득하였다. 이러한 연결기술로 인하여 우수 선수들의 종목은 짧고 간결하며, 고난도에 기술과 연결점수를 획득할 수 전략으로 연기를 구성하였다. 우리나라 선수들 도 5가지 계열의 기술을 필수적으로 습득해야할 것이며, 각도에 대한 감점, 구성에 대한 감점 등을 최소화하고 평균 0.30점 이상의 연결기술점수를 획득해야 할 것이다. This study was conducted for improving performance in uneven bars. For the research, this study examined degree of difficulty, difficulty score, execution score, and connection point on 16 athletes and each 8 of them participated in 47th and 48th World Championship respectively. Then, this study analyzed the data into mean(M), standard deviation(SD), and percentage(%) by using SPSS 18.0. The results were as follows. First, excellent athletes from the two teams performed‘Circle non flight turn’ technique for 31 times, Schaposchnikova’ technique for 30 times, ‘Flight’ technique for 30 times, ‘Pak salto’ technique for 20 times, and ‘Dismounts’ technique for 16 times among total of 128 techniques and they performed 5 techniques for 127 times. Secondly, the two groups performed the connection technique from 3 times at minimum and 7 times at maximum. The athlete group which participated in 47th World Championship performed connection technique for 19 times with average score of 0.56 while group of 48th World Championship performed connection technique for 20 times with higher average score of 0.54. The athletes composed their performance with short and simple techniques with high level techniques for higher connection scores. Thus, Korean athletes must acquire 5 technique fields, minimize point deduction for angle and composition, and obtain connection technique scores over the average of 0.30.

콩나물 추출액의 항산화 및 숙취해소 효과

양태석,오명철,현재석,오창경 한국식품영양과학회 2014 한국식품영양과학회 학술대회발표집 Vol.2014 No.10

환생

양태석 문예운동사 2011 문예운동 Vol.- No.110

떡 카페 메뉴의 선호도와 만족도에 관한 연구

양태석,박계영,한명진 한국외식경영학회 2007 외식경영연구 Vol.10 No.1

This study investigates the kinds of dishes at Rice Cake(Korean traditional rice cake) Cafe that people prefer and the level of satisfaction in the dishes. With theocratical backgrounds of Rice Cake Cafe, this study suggests its discrepancies from conventional Rice Cake shops. It also carried out positioning by investigating the variables to influence on selection dishes and levels of satisfaction in the dishes. The researcher analyzed each vailable in the preference and satisfaction levels and the way of influencing of the preference variables to the satisfaction variables, using regression analysis. Based on the results, this study aims at suggesting the way of organizing and improving the Rice Cake Cafe menus at the time of designing them.For the preference and satisfaction variables in dishes on Rice Cake Cafe menu, the followings are identified: 1 taste, 12 quality, 13 contribution to health, 16 taste of source, 22 stability at the level of first cooked from the professional cooking perspective. For variables in dishes, the following items are identified: 7 Yagsig, 10 Duteop Rice Cake, 19 Yaggwa, 24 Galae Rice Cake, 26 Omija Hwache, 30 Duteop Rice Cake cake, 31 Rainbow Rice Cake cake, 32 Cloud Rice Cake. These items are those to be remained as they are and to promote as main menu.

국제체조연맹 채점규칙 변경에 따른 세계선수권대회 평행봉 결승경기 연기내용 분석

양태석 한국스포츠학회 2018 한국스포츠학회지 Vol.16 No.2

본 연구는 제46회 세계선수권대회와 제47회 세계선수권대회 평행봉 결승경기의 Group요소, 난도 및 D score, E score를 분석하여 우수선수들의 경기력 향상정도와 흐름, 정보를 제공하는 목적으로 수행하였다. 이를 위해 제46회, 제47회 세계선수권대회 평행봉 결승진출선수 각 8명씩 16명을 대상으로 SPSS 18.0을 이용하여 평균(M), 표준편차 (SD), 백분율(%)로 자료를 처리하였다. 연구결과는 다음과 같다. 첫째, 제46회, 제47회 집단 모두 D난도, E난도를 선 호하는 것으로 나타났다. 둘째, 제46회 집단은 D score 평균 6.940점, E score 평균 8.870점, 제47회 집단은 D score 평균 6.450점, E score 평균 8.650점으로 Group점수 0.500점을 감안하면 큰 차이가 없는 것으로 나타났다. 셋째, 채 점규칙 변경의 특별반복으로 제47회 집단은 Chiario기술을 대처하여 Makuts기술을 실시한 것으로 나타났다. 넷째, D score를 높이기 위하여 D난도 내리기를 탈피하여 F난도 앞 공중돌아 내리기 기술의 빈도가 높아졌다. 이러한 본 연구의 결과는 변경된 채점규칙의 흐름을 파악하여 2020년 도쿄올림픽을 준비하는 우리나라 체조선수, 지도자에게 유용한 자 료가 될 것이다. This study analyzed the group element, difficulty Value, D score, and E score of parallel bar finals at the 46th and 47th World Championship. This study was conducted to provide performance improvements, flow, and information of excellent athletes based on the analysis. This study collected data from the parallel bar finalists at the 46th and 47th World Championship and analyzed the data based on mean(M), standard deviation(SD), and percentage(%), using SPSS18.0. The study result was as the follows. First, all groups of the 46th and 47th World Championship preferred D Value and E Value. Second, groups of the 46th World Championship got average of 6.940 for D score and average of 8.870 for E score while the groups of the 47th World Championship got average of 6.450 for D score and 8.650 for E score. Considering the 0.500points for group score, there was no significant difference. Third, due to special repetition, on code of points, groups of 47th World Championship had to do Makuts instead of Chiario. Fourth, in order to raise the D score, athletes avoided doing landing for D Value and athletes did more forward walkover and landing. This study result identifies the flow of changed code of points and this data will be useful for Korean athletes and instructors preparing for 2020 Tokyo Olympics.

국내 외식업체의 브랜드 개성이 브랜드 이미지에 미친 영향에 관한 연구(서울경인지역 외식전공 재학중인 대학생.대학원생을 중심으로)

양태석,한경수,유병주 한국외식경영학회 2002 외식경영연구 Vol.5 No.1

This study was collaborated with collegians and graduate school students majoring in foodservice management and equipped with the basic knowledge of and interest in the foodservice industry as well as with such firms as Lotteria, Mcdonald, BBQ, Pizzahut, KFC, Popeyes, Pizzamall, TGIF, Bennigans, Burgerking and so on with the literature review and corroborative analysis. The following analysis methods were introduced to this study: frequency analysis designed to analyze the characteristics of the subjects with the help of Windows SAS 6.2 (Statistic Analysis System Version 6.2), reliability analysis, t-test, ANOVA, regression analysis, Cronbach`s Alpha to represent internal coherence, factorial analysis to reduce variables both in factor related to brand individuality and brand images and to remove unnecessary variables, t-test and ANOVA using factor values based on factorial analysis to test a difference between groups through sample average according to demographic characteristics, regression analysis to be conducted on the relationship between brand individuality factors and brand images. Brand images were investigated with the following purposes in mind in an effort to work out more systematic marketing plans.

코로나19 전·후 고등부 안마종목 경기력 비교분석

양태석 한국스포츠학회 2021 한국스포츠학회지 Vol.19 No.1

이 연구는 NSF그룹과 JB그룹으로 구분하여 안마 종목 고등부 우수선수 각 8명씩 총 16명을 대상으로 시작점수, 실시점수, 그룹요소 등을 분석하여 코로나19로 인하여 경기력의 변화를 알아보는 목적으로 진행하였다. 자료수집은 두 대회 모두 현장에 방문하여 촬영하였으며, 수집된 자료는 엑셀 2019와 파워포인트를 이용하여 평균, 표준편차, 백분율 그리고 그래프로 자료를 처리하였다. 연구결과는 다음과 같다. 첫째, NSF그룹은 시작점수 평균 5.15점, 실시점수 평균 7.43점, 최종점수 평균 12.58점으로 나타났으며, JB그룹은 시작점수 평균 4.83점, 실시점수 평균 6.51점, 최종점수 평균 11.34점으로 나타나 코로나 전·후로 1.24점의 매우 큰 점수 차이가 나타났다. 둘째, 그룹요소Ⅰ, Ⅳ는 긍정적으로 변화 하고 있는 것으로 나타났다. 요소그룹Ⅰ중 NSF그룹은 단순한 A난도 기술을 선호하였지만 JB그룹은 C난도로 이동하며 교차하는 기술을 선호하였다. 요소그룹Ⅳ 중 NSF그룹은 Russian Wendeswing의 내리기를 선호하였지만 JB그룹은 물구나무서서 내리기를 선호하였다. 셋째, 코로나19로 인하여 그룹요소Ⅱ, Ⅲ는 고난도 기술의 실시빈도가 내려가고, 저난도의 기술빈도가 올라간 것으로 나타났다. 이러한 본 연구의 결과를 통하여 코로나19가 지속되어도 경기력을 유지 및 향상시킬 수 있는 방안을 마련해야 할 것으로 판단된다. This study divided 16 outstanding high school athletes into NSF group and JB group and analyzed the difficulty score, execution score, and elements group of 8 NSF group and JB group athletes and examined the changes in their athletic performance after COVID-19. This study visited two competition sites to gather data and organized the data in mean, percentage, and graph by using Excel 2019 and Power Point. The results were as follows. First, NSF group showed difficulty score of 5.15 in average, execution score of 7.43 in average, and total score of 12.58 in average while JB group showed a difficulty score of 4.83 in average, execution score of 6.51 in average, and total score of 11.34 in average. These groups showed a huge score difference of 1.24 before and after COVID-19. Secondly, NSF and JB group showed positive changes in the athletic performance for EGI and IV. In EGI, while NSF group preferred simple A difficulty techniques among EGI, JB group preferred moving and crossing techniques in C difficulty. Among EGIV, NSF group preferred Russian wendeswing dismount while JB group preferred handstand dismount. Third, athletes performed less high-difficulty techniques and performed more low-difficulty techniques in EGII and III due to influence of COVID-19. These results imply the importance of arranging the measures for main taining and enhancing the athletic performance even when COVID-19 situation continues.