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예비창업자, 재창업자, 기존창업자의 지속 가능한 외식 창업에 관한 연구
박대섭(Park, Dea-Seob) 한국외식경영학회 2018 외식경영연구 Vol.21 No.2
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.
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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
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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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
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.
KCI
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