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김순하 한국호텔관광학회 2008 호텔관광연구 Vol.10 No.2
The purpose of this study was to investigate the influence of the employees perception of job performance on organizational effectiveness in bakery industry in Korea. The survey research was conducted by 2 times. Firstly, The questionnaire was distributed over one month period from April 15th 2007 to May 15th 2007, secondly, from March 15th to April 14th. Of the 450 distributed Questionnaires 358 copies were used in the analysis to give a response rate of 79.6 percent. The results of this study were as follows. First, the correlation analysis indicated that job performance and organizational effectiveness of bakery employees seemed to react upon each other, because significant relationships were found with all variable groups. Second, differences in relationship between job performance and organizational effectiveness appeared by bakery pattern. Finally theoretical and practical implications on building organizational effectivenss for Hotel bakery and Mart's bakery were discussed.
전문대학 식품영양학과 학생의 진로준비행동과 전공만족도의 관계에서 진로결정 자기효능감의 조절효과에 관한 연구
김순하 한국외식산업학회 2023 한국외식산업학회지 Vol.19 No.5
This study focuses on female college students majoring in food and nutrition . There are various factors in the process of preparing for employment. Our study finds factors of empirically verifying how they affect major satisfaction and how their perceived career preparation behavior affects major satisfaction. As a result of the study, it was confirmed that career exploration, information collection, and job preparation were in the order of ranking affecting the major satisfaction of students in the Department of Food and Nutrition. Providing accurate and high-quality data to students in their career fields so that they can complete their major curriculum in food and nutrition and get a job in their major fields has the most positive impact on students' major satisfaction. However, we found that practical experience in the field did not have a major positive effect on students' major satisfaction. Students' job experiences are generally conducted in the form of practice for major companies, and during the practice period, students feel more disappointment about their major than their pride and future job hopes. Therefore, it is necessary to systematize the department's field training curriculum because it is likely to lead negative perceptions of the major in students of the Department of Food and Nutrition. It is essential to provide detailed and percise curriculum to make a prepared field practice.
일본인의 한식메뉴 선호도와 구매행동 특성- 한국주재 일본인을 중심으로-
김순하 한국외식경영학회 2004 외식경영연구 Vol.7 No.3
The purpose of this study was to examine Japanese preferred korean menu items, korean restaurants, and the characteristics of their buying behaviors, and to develop new menu items and marketing tools for korean food globalization. Factor analysis, one-way ANOVA, cluster analysis, and multiple regression analysis were conducted for statistical analysis by SPSS WIN 10.0. The findings of this study were as follow: First, Japanese were strongly influenced by their friends or colleagues when they got the information on korean menu items. Secondly, food quality, including sanitation, refreshness, and taste, was significant factor in choosing a restaurant. Thirdly, taking menu composition, food quality, and artificial food display into consideration, they recommended korean menu. In addition, it is suggested that the korean food industry develop new items and marketing tools for globalization of korean food.