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        • KCI등재

          SNS 구전정보 특성이 외식상품 태도와 구매의도에 미치는 영향

          박대섭(Dea-Seob Park),한지수(Ji-Soo Han) 한국조리학회 2016 한국조리학회지 Vol.22 No.8

          Present study was performed to identify the effects of SNS WOM characteristics on attitude and purchase intention as perceived in restaurant participants and to confirm the moderating effect according to SNS receivers’ characteristics on formulated model. Survey method was employed to consumers who are using SNS to find restaurant foods through convenience sampling method in Seoul area. A total of 250 surveys were distributed and 230 were used for analysis, after excluding missing and unusual data. The results from this study are as follows. First, vividness of SNS WOM characteristics had a greater effect on attitude of restaurant food than timeliness, but the consensus and neutrality of SNS WOM characteristics have no significant effect on attitude of restaurant food. Second, SNS receivers characteristics found to moderate the relationships between vividness and timeliness of SNS WOM characteristics and attitude. However, SNS receivers characteristics did not have a moderating role relationships between consensus and neutrality of SNS WOM characteristics and attitude. Third, attitude of restaurant food had a significant effect on purchase intention.

        • KCI등재

          예비창업자, 재창업자, 기존창업자의 지속 가능한 외식 창업에 관한 연구

          박대섭(Park, Dea-Seob) 한국외식경영학회 2018 외식경영연구 Vol.21 No.2

          '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

          국내의 자영업자 수의 비중이 OECD 국가 기준으로 가장 높은 수준이다. 이러한 현상은 베이비 붐 세대의 본격적인 은퇴와 청년 실업자, 경력단절 여성들의 꾸준한 자영업 시장의 유입으로 인한 결과로 해석되고 있다. 이에 창업에 대한 동향을 살펴보면, 외식업이 차지하는 비율은 지속적인 증가 추세를 보이고 있다. 이에 본 연구는 외식창업자를 예비창업자, 재창업자, 기존창업자로 분류하여 지속 가능한 창업에 영향을 주는 개인적 특성을 탐색적으로 분석하고자 한다. 이에 외식창업자의 특성이 경영성과에 미치는 영향에 대한 기존 연구 범위를 확대하고자 하며, 아울러 창업실패부담감과 사회안전망인식의 조절효과를 알아봄으로써 정부의 효과적 창업지원정책 마련에 기여하고자 하는데 목적을 두었다. 예비 창업자 228명, 재창업자 172명, 기존 창업자 233명으로 분석하였으며, 그 결과 예비창업자의 특성과 창업의지와는 유의한 관계이며 창업실패부담감의 조절효과는 심리적, 행위적 특성에 한하여 조절 작용한다. 재창업자/기존창업자의 특성과 창업지속가능성은 유의한 관계이며 창업실패부담감의 조절효과는 행위적 특성만이 조절효과를 보이는 것으로 도출되었다. 사회안전망인식의 조절효과는 예비창업자, 재창업자, 기존창업자의 심리적 특성이 조절효과를 보이는 것으로 도출되었다. This study is to classify the Food service Enterprise as Pre-Entrepreneur, Re-Entrepreneur, Entrepreneur and explores the characteristics that affect sustainable start-up. The purpose of this study is to expand the scope of existing research on the effects of the characteristics of the establishment of eateries on business performance. In addition, it will contribute to the establishment of effective government support policies by examining the burden of start-up failure and the moderating effect of social safety net perception. As a result, there is a significant relationship between the characteristics of the pre-founder and the will of the founder. The moderating effect of the burden of start-up failure is controlled only by the psychological and behavioral.

        • KCI등재

          호텔레스토랑 선택속성이 고객만족 및 호텔레스토랑 HMR 제품 구매의도에 미치는 영향 연구

          안수진(Soo-Jin An),박대섭(Dea-Seob Park) 한국조리학회 2021 한국조리학회지 Vol.27 No.7

          Domestic hotel prices which have been hit by the prolonged COVID-19 derived decrease the hotel restaurant sales and the increase the HMR market. Therefore, this study inspected the effect of hotel restaurant selection attributes on customer satisfaction and purchase intention of hotel HMR products with a moderating effect of trust transfer. A sample of 349 customer who had experience using hotel restaurants were employed for current study. Of the 300 surveys collected 281 were considered valid and used in analysis. According to the result, among the hotel restaurant selection attributes, there is a significant influence on hotel service quality, food quality, brand and hotel restaurant use satisfaction. In addition, hotel restaurant usage satisfaction had a positive effect on the purchase intention of hotel restaurant HMR products. However, it was found that the moderating effect of the reliability of the hotel restaurant did not have a statistically significant effect. Compared with previous studies, we empirically identified factors that can promote the purchase intention of hotel restaurant HMR products. Furthemore, this study suggests what hotel restaurant guests want from hotel restaurants and can be used as a marketing strategy. These foundings will contribute to find the direction to be pursued and improvements in the field of hotel restaurant especially for the HMR products and services in the future.

        • KCI등재
        • KCI등재

          연구논문(硏究論文) : 외식서비스접점에서의 고객경험관리(CEM)와 지각된 감정 및 브랜드태도, 관계지향성의 구조적관계에 관한 연구

          오창호 ( Chang Ho Oh ),박대섭 ( Dea Seob Park ),손영재 ( Young Jae Son ),김현숙 ( Hyun Suck Kim ) 한국외식경영학회 2011 외식경영연구 Vol.14 No.1

          '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

          In recent, it can be seen that customer experience management(CEM)is vitally used in various industries include food industry as differentiated marketing tool instead of customer relationship management(CRM). The main purpose of this research is to examine the structural relationship between customer experience in food service encounter and customer`s perceived emotion, brand attitude and purchase intention. As results, firstly, customers value their experience in service encounter by aesthetics, playfulness, consumer return, service excellent that turned out to influence emotional positivity and brand attitude. Secondly, emotional positivity and brand attitude have effect on purchase intention which reconfirmed the previous studies and proposes the positive emotional response and the brand attitude are the determinants of customer purchase creation. Finally, the study has pioneered to designated restaurant industry as field research where the competitive edge was merely the ``price``.(where the competition was merely with the ``price``). The research proposes that encouraging customer experience can be crucial marketing strategy for the firms in restaurant industry.

        • KCI등재

          소형 복합오븐 사용자의 헬시오븐 디자인개발에 관한 연구: 한빛산업 사례를 중심으로

          김영식 ( Young Sic Kim ),홍완수 ( Wan Soo Hong ),김수민 ( Soo Min Kim ),박대섭 ( Dea Seob Park ) 한국외식경영학회 2014 외식경영연구 Vol.17 No.4

          '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

          본 연구는 건강식을 중시하는 식품?외식산업 및 가정 사용자가 만족할 수 있는 기능적 특성과 색채, 사용자 경험(User Experience, UX)의 개선과 관련한 한빛산업 소형 헬시오븐(Healthy oven)의 디자인 개발을 위해 국내외 시장에 관한 직접 방문조사, 온라인 시장조사, 열원 테스트 그리고 FGI 기법을 병행하여 연구를 진행하였다. 본 연구를 통해 도출된 연구결과는 다음과 같다. 첫째, 건강식을 간편하게 조리할 수 있는 헬시기능이다. 둘째, 공간 효율성이다. 셋째, 사용자의 요구도를 충족하는 사용자 경험이다. 넷째, 색채의 다양성이다. 다섯째, 제품소재의 다변화이다. 여섯째, 친환경 디자인이다. 일곱째, 합리적인 가격이다. 본 연구는 수집 분석된 자료를 통해 식품?외식산업 및 가정의 사용자 경험을 중시한 소형 헬시오븐의 통합적인 디자인을 개발하여 산업화가 가능한 발명특허(10-2011- 0100452)와 디자인(30-2012-0016256)을 특허를 등록하였다는 데 의의가 있다. 이를 바탕으로 시제품 20대를 생산하였으며 각 그룹별로 필드테스트를 기초로 후속연구를 수행하여 개발된 헬시오븐의 산업화를 더욱 높이고자 한다. The objective of this study is to develop the design of compacted healthy oven carrying functional features, colors, improved User Experience which can satisfy both restaurant and family users who value a well-being food the most. In the order this study utilized direct visiting research conducted in both domestic and foreign market, online market survey, heat source testing, and FGI. The followings are results of this study. First of all, healthy function which can cook well-being food portably. Secondly, space efficiency. Thirdly, user experience which can gratify the user demand. Fourthly, diversity of color. Fifthly, diversification of product material. Sixthly, environment friendly design. Lastly, reasonable price. This study developed integrated design of compact healthy oven emphasizing User Experience of both restaurant and family users through a collected data. Moreover, this study is relevant that it acquired patent of invention patent(10-2011-0100452) and design(30-2012-0016256) which could be commercialized.

        • KCI등재

          연구논문(硏究論文): 라이프스타일에 따른 베이커리카페 이용행태 및 선택속성에 관한 연구

          홍하영( Ha Young Hong ),홍완수( Wan Soo Hong ),박대섭( Dea Seob Park ),김영식( Young Sic Kim ) 한국외식경영학회 2007 외식경영연구 Vol.10 No.1

          '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

          This study is aimed to examine the kinds of influence that the recent changes of lifestyle has on the attributes of the uses and the selection of bakery cafes. For this study, the self-administered questionnaire was chosen and used as a methodology. The questionnaire was given out to 545 consumers of bakery cafes but of those 506 questionnaires were analyzed after omitting the incompleted ones. All of the data collected for this study was analyzed through frequency analysis, factor analysis, k-means clustering analysis, crosstabluation and ANOVA test with SPSS for Window 13.0 package. The results of the study is as follows: First, when analyzing the 24 categories of selective attribute of a bakery cafe, five factors were extracted: ``food factor,`` ``convenience/ image factor,`` ``marketing factor,`` ``positive experience factor,`` and ``diverse menu factor.`` Second, after doing the cluster analysis on the 20 lifestyle categories, four groups were formed: 1. compound value group, 2. new generation group, 3. trend-oriented group, and 4. health-oriented group. Third, when analyzing the differences in the uses of bakery cafe according to lifestyles, it showed a significant difference: the frequency in the use(p<.05), particular day during the week(p<.001), regular bakery cafe style (p<.001), statical differences in the preferred products in bakery cafes(p<.01). Fourth, when analyzing the differences in the selection of bakery cafe according to lifestyles, it showed a significant difference: food factor (p<.001), convenience and image factor (p<.001), marketing factor (p<.05), and diversity factor (p<.01). In conclusion, the study results showed that there is a difference according to the four lifestyle groups, in the uses and selection, and general attributes. It also suggested the importance of differentiating marketing plans according to different groups.

        • KCI등재

          연구논문(硏究論文): 라이프스타일에 따른 베이커리카페 이용행태 및 선택속성에 관한 연구

          홍하영( Ha Young Hong ),홍완수( Wan Soo Hong ),박대섭( Dea Seob Park ),김영식( Young Sic Kim ) 한국외식경영학회 2013 외식경영연구 Vol.14 No.4

          '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

          This study is aimed to examine the kinds of influence that the recent changes of lifestyle has on the attributes of the uses and the selection of bakery cafes. For this study, the self-administered questionnaire was chosen and used as a methodology. The questionnaire was given out to 545 consumers of bakery cafes but of those 506 questionnaires were analyzed after omitting the incompleted ones. All of the data collected for this study was analyzed through frequency analysis, factor analysis, k-means clustering analysis, crosstabluation and ANOVA test with SPSS for Window 13.0 package. The results of the study is as follows: First, when analyzing the 24 categories of selective attribute of a bakery cafe, five factors were extracted: ``food factor,`` ``convenience/ image factor,`` ``marketing factor,`` ``positive experience factor,`` and ``diverse menu factor.`` Second, after doing the cluster analysis on the 20 lifestyle categories, four groups were formed: 1. compound value group, 2. new generation group, 3. trend-oriented group, and 4. health-oriented group. Third, when analyzing the differences in the uses of bakery cafe according to lifestyles, it showed a significant difference: the frequency in the use(p<.05), particular day during the week(p<.001), regular bakery cafe style (p<.001), statical differences in the preferred products in bakery cafes(p<.01). Fourth, when analyzing the differences in the selection of bakery cafe according to lifestyles, it showed a significant difference: food factor (p<.001), convenience and image factor (p<.001), marketing factor (p<.05), and diversity factor (p<.01). In conclusion, the study results showed that there is a difference according to the four lifestyle groups, in the uses and selection, and general attributes. It also suggested the importance of differentiating marketing plans according to different groups.

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