와인 맛에 따른 색채 표기에 관한 연구

도현욱 경기대학교 관광종합연구소 2015 여가관광연구 Vol.24 No.-

국내 파인 다이닝 레스토랑 고객의 이용 특성 질적 분석

도현욱 한국식생활문화학회 2017 한국식생활문화학회지 Vol.32 No.6

The purpose of this study was to investigate on the characteristics of the use of a fine dining restaurant using NVivo 11 qualitative analysis. As a result, customers using the fine dining restaurant were aware that the fine dining restaurant was a special and expensive restaurant, serving a variety of food with luxurious food, service and ingredients. The result of motivation for using the fine dining restaurant was food, specialty, atmosphere, luxury, service. Basically, it is natural to visit restaurant to eat, but it is special in using fine dining restaurant, we were able to find that it was to visit, to eat atmosphere and luxurious service and delicious food. The results of using the benefits of using a fine dinning restaurant show that the benefits of food, dining atmosphere, specialty, service, variety, and meals are high, specialty, service, variety of meals, price, delicious, newness, and timely benefits. The result of customers’ use loss when using the fine dining restaurant shows the loss of food, specialty, service, price, atmosphere, variety, and luxurious. In this regard, it is estimated that customers often see losses as a result of lower than expected customers when using fine dinning restaurants. Therefore, it is thought that this research will help the establishment of differentiated marketing information for the restaurant company through continuous research on the fine dining restaurant which is recognized by the users.

미쉐린 가이드 서울 스타 레스토랑 선택속성의 중요도-만족도 분석

도현욱 한국식공간학회 2019 식공간연구 Vol.14 No.3

본 연구의 목적은 미쉐린 가이드 서울에서 선정된 스타 레스토랑 이용고객의 스타 레스토랑 선택속성의 IPA 분석법을 활용하여 중요도와 만족도를 분석하는 것이다. 본 연구분석은 위해 최근 3년 이내에 미쉐린 가이드 서울에서 선정된 스타 레스토랑을 이용한 경험이 있는 고객 310명을 대상으로 설문을 진행하였다. 본 연구 결과를 보면 제 1 사분 면의 경우는 레스토랑 음식의 맛, 위생과 청결성, 음식의 질, 직원의 태도 및 친절성, 서비스의 전문성, 분위기와 같은 선택속성들이 매우 중요하면, 가장 만족도 높게 나타났다. 제 2 사분 면의 경우는 레스토랑 음식의 가격, 레스토랑의 편리성이 선택속성으로 중요하지만, 만족도가 낮게 나타났다. 제 3 사분면 중요도와 만족도 모두 낮은 선택속성으로 레스토랑의 프라이빗한 공간 유무, 서비스의 신속성, 음식의 양, 메뉴의 다양성, 위치, 와인 가격대의 다양성, 소믈리에의 유무로 나타났고, 제 4 분면 경우중요도는 낮지만, 만족도가 높은 레스토랑 음식의 외관(플레이팅), 명성과 인지도로 나타났다. 본 연구의 결과로 스타 레스토랑 선택 시 중요성을 인식하고 레스토랑 이용고객의 만족도를 극대화하는 데 시사점을 제시하였다.

미쉐린 레스토랑 선택속성 중요도와 만족도에 관한 연구- 스타 레스토랑과 빕 구르망 레스토랑을 중심으로 -

도현욱 한국식생활문화학회 2020 한국식생활문화학회지 Vol.35 No.1

This study on the importance and satisfaction of selection attributes for customers using Michelin restaurants. The surveywas conducted on 309 respondents who had visited and used restaurants by classifying the Michelin restaurants into starredrestaurants and Bib Gourmand restaurants. The data was collected and the frequency analysis, t-test verification, and IPAanalysis were performed using the SPSS 25.0 statistical program. The results of the study examined the difference betweenthe importance and satisfaction of the choice of starred restaurants. Overall, the importance was higher than satisfaction. The importance of hygiene and cleanliness was recognized by many customers that the expectation for the overall Starredrestaurants was very high. Bib Gourmand, showed that the importance was higher than satisfaction. In terms of importanceand satisfaction, the taste of food is the most important and the satisfaction is high. Comparing the IPA analysis of theattributes of 1) hygiene and cleanliness, food quality, convenience, and facade of food, 2) service professionalism andvariety of menus, 3) food price, atmosphere and amount, and 4) the attitude and kindness of the employees were shown. This study has great significance in providing practical basic data for the management of domestic Michelin restaurants.

대학생 와인소비자와 와인전문가의 와인 미각 평가 차이 분석

도현욱 한국식생활문화학회 2016 한국식생활문화학회지 Vol.31 No.4

This study was to evaluate the taste of the wine assessment gap analysis to compare the taste of the wine intended for college student wine consumers and wine experts. Research analysis was carried out frequency analysis to the strength of the wine taste a difference in the intensity of the consistency review and wine for the wine flavor between the two groups. According to result, red wine, bitter and salty taste was perceived higher. For white wines are perceived sweetness of wine was sour and higher consumer groups. Body was found that wine experts perceive higher. The Second difficulty is when college student wine consumers selected wine got another show to the lack of information, lack of expertise, price, taste, the combination of food. Another wine on difficult points during the wine expert wine recommendations wine selection, price, prejudices then guest it showed a preference and communication, considering that the customer's budget, customer preferences, taste and aroma, the combination of the food and the customer response was configured. Although the criteria have different tastes for wine through college student wine consumers if future studies presented by symbolic reference to the wine tasting, can be self-objectification of subjective criteria subjective wine experts are wine consumers to take advantage of these data.

와인 맛에 따른 색채 표기에 관한 연구

도현욱 ( Hyun Wook Do ) 경기대학교 관광종합연구소 2015 여가관광연구 Vol.24 No.-

This study established the concept of understanding and colors that are reminiscent in taste image for the gustative on the basis of previous research as part of research for representing the respective images of the different flavors of wine color image review, and basic information about wine consumers about wine or the contact information of the wine easier to understand than the information about the characteristics of different types of wine when you want to buy wine through a visual color images to evaluate whether providing objective and standardized information. The results were as follows. First, the food taste images, such as previous studies but the same result as if the image of a color image could be classified in this study by discharging the taste of the wine to image color images. Second, the sweetness of the wine is red, sour is yellow,, bitter is purple blue, salty is blue green and badigam has been classified as a color image in purple. Third, a variety of navigation can be said for the title in the classification color image information of the taste of the wine showed basis of information provided by Wine label study possibilities.

TBSS를 기반한 디저트 카페 메뉴의 푸드디자인속성이 소비자 감성과 심리적 행복감에 미치는 영향

김수인,도현욱 한국외식경영학회 2022 외식경영연구 Vol.25 No.4

The purpose of this study is to investigate the relationship between the food design attributes of the TBSS-based dessert cafe menu, consumer sensibility, and psychological happiness. The analyzed research results are as follows. First, it was found that the form supportability, experience, and symbolism of food design attributes had a statistically significant positive (+) correlation with functional sensitivity, emotional sensitivity, and cultural sensitivity by sub-factor of consumer sensitivity. Second, it was found that the food design attributes also had a statistically significant positive (+) correlation with self-acceptance, autonomy, and positive interpersonal relationships for each sub-factor of psychological happiness. Third, functional sensibility, emotional sensibility, and cultural sensibility for each sub-factor of consumer sensibility were found to have a statistically significant positive (+) correlation with self-acceptance, autonomy, and positive interpersonal relationships for each sub-factor of psychological happiness. 본 연구의 목적은 TBSS 기반 디저트 카페 메뉴의 푸드디자인속성과 소비자 감성, 심리적 행복감 간의 관계를 규명하는 것이다. 이를 위해 디저트 카페 메뉴의 푸드디자인속성의 하위항목을 형태지원성, 체험성, 상징성으로 구성하였고, 소비자 감성의 하위항목을 기능적 감성, 감성적 감성, 문화적 감성으로 구성하였다. 또한, 심리적 행복감의 하위항목을 자기수용, 자율성, 긍정적 대인관계로 구성하여 연구모형 및 가설을 설정하였다. TBSS 기반 디저트 카페 방문 경험자를 대상으로 설문조사를 실시하였으며, 총 292부의 설문 응답을 바탕으로 SPSS 통계프로그램을 통해 실증분석을 하였다. 분석된 연구 결과를 요약한 바는 다음과 같다. 첫째, 푸드디자인 속성의 하위요인별 형태지원성, 체험성, 상징성은 소비자 감성의 하위요인별 기능적 감성, 감성적 감성, 문화적 감성과 통계적으로 유의미한 정(+)의 상관관계가 있는 것으로 나타났다. 둘째, 푸드디자인 속성은 심리적 행복감의 하위요인별 자기수용, 자율성, 긍정적 대인관계와도 통계적으로 유의미한 정(+)의 상관관계가 있는 것으로 나타났다. 셋째, 소비자 감성의 하위요인별 기능적 감성, 감성적 감성, 문화적 감성은 심리적 행복감의 하위요인별 자기수용, 자율성, 긍정적 대인관계와 통계적으로 유의미한 정(+)의 상관관계가 있는 것으로 나타났다. 이러한 연구 결과를 통해 다음과 같은 시사점을 제시한다. 첫째, TBSS를 활용한 디저트 카페 메뉴와 소비자 감성, 심리적 행복감, 삶의 질에 대한 연구를 통해 TBSS를 통한 고객의 심리적인 영향에 새로운 시각을 제시했다는 점에서 학문적 의의가 있다고 할 수 있다. 둘째, 다양한 관점에서 TBSS 기술기반 서비스와 디저트 카페 메뉴와의 영향 관계에 대한 이해를 넓히는데 기여하였다. 셋째, 디저트 카페는 TBSS 기술기반 서비스를 접목하여 언택트 시대의 소비자 니즈를 충족시키는 전략을 진행하고 있는 상황에서 TBSS에서의 디저트 카페 메뉴의 속성을 파악하고 소비자의 심리적 행복감에 맞춘 카페 메뉴를 적극적으로 개발하여야 함을 제시했다는 점에서 실무적 시사점을 갖는다.

메뉴엔지니어링 분석기법의 방법론적 비교·평가

양일선,도현욱,이해영 대한지역사회영양학회 2001 대한지역사회영양학회지 Vol.6 No.5

대학 기숙사 급식의 메뉴 운영 특성을 고려한Menu Engineering 기법 개발 및 적용

양일선,이해영,신서영,도현욱 대한지역사회영양학회 2003 대한지역사회영양학회지 Vol.8 No.1

This article aims to summarize the development and application of menu engineering technique, ‘Menu Engineering Modified by Preference (MEMP)’. The site selected for this project was a foodservice operation in Yonsei University residence hall. Sales and food costs data were collected from the daily sales reports for 1 month, and the survey of food preference was conducted during May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for descriptive analysis. The calculation for menu analysis were carried out with MS 2000 Excel spreadsheet program. This MEMP technique developed had 6 category criteria and 2 dimensions of the contribution margin (CM) and the menu mix modified% (MMM%). The MMM% was calculated by the sales volumes and also weighted by food preference. The CM and MMM% for each item were compared with a mean menu CM as well as a 70% rule. Four possible classifications by MEMP were turned out as ‘STAR’, ‘PLOWHORSE’, ‘PUZZLE’, ‘DOG’. ‘STAR’ items were the most popular and profitable items and required to maintain rigid specifications for quality. The decision actions for ‘PLOWHORSE’ menu items which were relatively popular, but yield a low menu average CM included combining a plowhorse item with lower cost products and reducing the frequency of serving or serving size. There was a need for ‘PUZZLE’ items to be changed in the menu combination, improve recipe, and promote menu. The last ‘DOG’ items were desired to be deleted. This study demonstrates that menu information can be interpreted more easily with MEMP. The use of MEMP is therefore an effective way to improve management decisions about menu of university residence hall foodservice.

식품 주구매자의 식생활 역량이 김치 구매율 간 관계에 미치는 영향: 품질민감도를 매개효과로

송창해(Chang-Hae Song),도현욱(Hyun-Wook Do) 한국외식경영학회 2023 외식경영연구 Vol.26 No.5

본 연구는 식품 주구매자의 식생활 역량에 초점을 맞춰 김치 구매율과 어떠한 영향관계를 맺고 있는지, 또한 품질민감도가 매개효과를 갖는지 분석하였다. 그 결과 첫째, 식생활 역량의 3가지 하위 요인인 건강한 식생활 역량, 안전한 식생활 역량, 전통 식생활 역량은 모두 김치 구매율에 유의한 영향을 미쳤다. 이 중 건강한 식생활 역량과 전통 식생활 역량은 부(-)적 영향을 미쳤고, 안전한 식생활 역량은 정(+)적 영향을 미쳤다. 둘째, 식생활 역량의 3가지 하위 요인과 김치 구매율 간 관계에서 품질민감도의 매개효과는 모두 유의하게 나타났다. 결론적으로 식품 주구매자의 식생활 역량은 김치 구매율에 영향을 미치고, 품질민감도의 매개효과도 영향을 미치는 것으로 나타났다. This study focused on the dietary life competency of the main food purchaser and analyzed the relationship between the purchase rate of kimchi and the mediating effect of quality sensitivity. As a result, first, the three sub-factors of dietary competency, healthy eating, safe eating, and traditional eating, all had a significant effect on the kimchi purchase rate. Among them, healthy eating competencies and traditional eating competencies had a negative (-) effect, and safe eating habits had a positive (+) effect. Second, the mediating effect of quality sensitivity was found to be significant in the relationship between the three sub-factors of dietary life competency and the kimchi purchase rate. In conclusion, it was found that the dietary life competency of the main food purchaser affected the kimchi purchase rate, and the mediating effect of quality sensitivity also affected.