서비스 교육훈련이 외식업체 종사자의 직무만족과 서비스지향성에 미치는 영향

박이경,유영진 한국외식경영학회 2014 외식경영연구 Vol.17 No.4

This study of Foodservice education and training Services for Job Satisfaction and analyze the impact of service orientation and configuration of each variable and the effect of the factors that investigate the degree of service orientation in the Foodservice Industry to propose a plan to increase Should. To summarize the results of this study, First, the services of Foodservice Education and Training impact on job satisfaction analysis services to educational content of training, participant attitudes, facilities, environment, job satisfaction affected intrinsic satisfaction factors.  Extrinsic factors of job satisfaction instructor qualifications, participants attitudes, facilities, environment affected. Second, the relationship between job satisfaction and service orientation, an analysis of factors intrinsic and extrinsic satisfaction factors satisfy all service orientation significantly positive (+) was found to have influence.  Third, service training and the impact on service orientation, results orientation instructor qualifications and the participants in the positive attitude of service (+) showed the effect. 본 연구의 목적은 외식업체 종사자의 서비스 교육훈련이 직무만족과 서비스 지향성에 미치는 영향과 직무만족이 서비스 지향성에 미치는 영향을 규명하여 고객지향적인 서비스 실천 방안을 모색 하는 것이다. 실증분석에 따른 결과를 요약하면 다음과 같다. 첫째, 외식업체 종사자의 서비스 교육훈련이 직무만족에 미치는 영향을 분석한 결과, 서비스 교육훈련 중 교육내용, 참가자 태도, 시설·환경은 직무만족의 내재적 만족요인에, 강사자질, 참가자 태도, 시설·환경은 직무만족의 외재적 만족요인에 유의한 영향을 미치는 것으로 나타났다. 둘째, 서비스 교육훈련이 서비스지향성에 미치는 영향을 분석한 결과 ,강사자질과 참가자 태도가 서비스지향성에 유의한 영향을 미치는 것으로 나타났다. 셋째, 직무만족과 서비스지향성의 관계를 분석한 결과, 직무만족은 서비스지향성에 유의한 영향을 미치는 것으로 나타났다. 이러한 결과는 종사원들의 서비스 교육훈련과 동기부여 및 직무에 대한 자부심을 고취시켜 종사원들을 만족시킴으로써 서비스지향성 향상과 경쟁력을 키워 나갈 수 있음을 시사하고 있다.

포스터발표 : 나이와 식이지방 수준이 흰쥐의 지방세포 포도당 운반과 면역기능에 미치는 영향

박이경,김화영 한국영양학회 1996 춘계학술대회초록 Vol.- No.-

감성리더십이 신뢰와 조직성과에 미치는 영향

박이경 한국이벤트컨벤션학회 2019 이벤트 컨벤션 연구 Vol.15 No.3

Purpose – Emotional Leadership is a leader's use of emotional intelligence as a tool for organizational development.In this study, emotional leadership is an effective means by which a leader uses emotional intelligence to exert a positive influence on others to create trust and performance. Say. The purpose of this study is to investigate the effect of leader's emotion on organizational performance through trust. Design, data, and methodology – Emotional leadership is divided into four major components: 'self-recognition ability', 'self-management ability', 'social cognitive ability', and 'relationship management ability'. Based on previous research, the study hypothesized that the emotional leadership dimension first affects the trust of employees, which in turn affects the organizational performance of employees. Result – The results show that all components of emotional leadership influenced employee trust and organizational performance. Interestingly, emotional leadership was found to have a greater impact on trust than organizational performance, with the lowest impact of trust on organizational performance. As a result, emotional leadership, trust, and organizational performance are all affected. Conclusions – The findings provide insights into the impact on employees of promoting emotional leadership in the food service industry. In theory, this study provides a new type of conceptual framework that examines relationships between organizationality and related variables, as well as emotional leadership and trust.

목질계 바이오매스에서 생산된 바이오차의 물리화학적 특성 및 Cu 흡착제거 특성

박이경,양재규,나정균,정종암,정형진,강창환,고경민,김완희,장윤영,Park, Yi-Kyung,Yang, Jae-Kyu,Na, Jung-Kyun,Jung, Jong-Am,Jung, Hyung-Jin,Kang, Chang-Hwan,Ko, Kyung-Min,Kim, Wan-Hee,Chang, Yoon-Young 한국지하수토양환경학회 2012 지하수토양환경 Vol.17 No.2

In this study, the adsorption of $Cu^{2+}$ from aqueous solution by the biochar derived from woody biomass at different pyrolysis temperatures has been investigated. The woody biomass wastes used in this study were branch of willow ($Salix$ $koreensis$ $Andersson$) and bark of chestnut ($Castanea$ $crenata$ $var.$ $dulcis$). Three biochar samples prepared by heating each biomass at temperature of $300^{\circ}C$, $500^{\circ}C$, and $700^{\circ}C$were tested for the adsorption capacity of Cu. Also the physicochemical properties of the developed biochars were studied using different characterization techniques such as FT-IR, SEM, BET surface area, and cation exchange capacity (CEC). The adsorption of Cu could be well described by Langmuir model for both willow and chestnut biochars with $R^2{\geq}0.98$. The maximum adsorption capacities of the biochar produced at $700^{\circ}C$ from the Langmuir equation were found to be 12.5 mg $g^{-1}$ and 16.9 mg $g^{-1}$ for willow and chestnut, respectively. Chestnut biochar was found to interact more effectively with the active sites available for Cu, resulting higher removal of Cu(II) than wiloow biochar. Ion exchange and surface complexation found to be the main mechanisms involved in the adsorption process. This study demonstrated the feasibility of the biochars derived from woody biomass to be as a low-cost potential adsorbent for heavy metals as Cu(II) removal in aquatic system.

외식산업 서비스제공자의 언어적 커뮤니케이션이 자기자각을 통하여 직무성과에 미치는 영향

박이경 한국이벤트컨벤션학회 2020 이벤트 컨벤션 연구 Vol.16 No.2

Purpose - This study can provide practical guidance to service contact employees who directly affect job performance, focusing on the awareness of service providers in the catering industry for linguistic communication that was applied separately in previous studies. As a result, the direction of the food service industry that can lead to higher customer satisfaction can be suggested. Therefore, this study intends to empirically examine the effect of verbal communication of service providers in the food service industry on self-awareness and the effect of self-awareness on job performance. Design, data, and methodology – Employees from the food service industry in Daegu and Gyeongbuk were surveyed from their 20s or older from December 1 to December 30, 2019(about 4 weeks). A total of 200 people were surveyed, and 189 sincere respondents among the collected responses were used for analysis. Result –First, verbal communication showed that empathy had an effect on the negative emotions of self-perception, but response and trust did not. Second, verbal communication was found to have a positive (+) effect on empathy, response, and trust in positive emotions of self-perception. Third, in self-perception, negative emotions did not affect job performance, and positive emotions were found to have a significant positive (+) effect on job performance.

대구경북 외식프랜차이즈 서비스종사원의 성격특성에 따른 비언어적 커뮤니케이션과 직무만족 연구

박이경 한국이벤트컨벤션학회 2020 이벤트 컨벤션 연구 Vol.16 No.3

Purpose – This study investigates the precedence of non-verbal communication and job satisfaction in the franchise zone. This study selected the personality characteristics of employees as the research subject. data, and methodology –The theoretical background of this study used personality characteristics, nonverbal communication, and job satisfaction. Neuroticism, extroversion, openness, affinity, and sincerity were used as the lower dimensions of personality traits, and body language, pseudo language, and physical appearance were used as the lower dimensions of non-verbal communication. The number of observation is 238. This research implemented statistical analysis. Result – In addition, it was found that nonverbal communication had a positive effect on the job satisfaction of employees. Conclusions – This study helps catering franchise managers to manage more appropriately by providing employee information. By doing so, they can make strategic decisions in a more efficient manner.

고객만족이 대안매력도를 매개로 고객 충성도에 미치는 영향

박이경 ( Yi Kyung Park ),박소영 ( So Young Park ) 대한관광경영학회 2015 觀光硏究 Vol.30 No.6

본 연구의 목적은 외식산업에서 고객만족, 대안매력도, 행동적 충성도, 태도적 충성도 간의 구조적 관계를 검증하기 위하여 부산, 경북지역의 대표적 외식 패스트푸드 업체 이용객을 대상으로 설문응답을 실시하여 유효표본 총 398부를 자료분석에 활용하였다. 자료의 통계적처리는 SPSS프로그램과 AMOS프로그램을 사용하여 빈도분석, 탐색적, 확인적 요인분석을 거쳐 구조방정식으로 연구모형을 실증분석하였다. 실증분석결과 첫째, 고객만족은 대안매력도를 매개로 행동적 충성도와 태도적 충성도에 정(+)의 영향을 미치고 있는 것으로 나타났다. 둘째, 고객만족은 행동적 충성도와 태도적 충성도에 직접적인 정(+)의 영향효과가 있는 것으로 나타났다. 셋째, 고객만족은 대안매력도를 낮추는 부(-)의 영향을 미치고 있는 것으로 나타났다. 넷째, 고객만족을 통한 행동적 충성도는 태도적 충성도에 정(+)의 영향을 미친다는 것을 확인하였다. 추가적으로 고객만족과 행동적 충성도 간에 대안매력도의 조절적 효과를 검증하였으나 통계적으로 영향이 없는 것으로 나타났다. 또한 이러한 결과를 바탕으로 외식업체에서의 고객만족과 충성도 간의 대안매력도의 역할은 일반적으로 기존연구에서 주장하는 바와는 달리 매개적 역할이라는 것이 확인되었다. 그리고 충성도 간의 차원별 인과적 경로에 있어서도 산업에 따라 ‘태도-행동’이 아닌 ‘행동-태도’의 관점이 확인되어 학문적의의가 있다. The aim of the study is to examine the structural relationship between customer satisfaction, alternative attractiveness, behavioral loyalty, and attitudinal loyalty in the restaurant service industry. To do so, the study employed the data of 398 users of the representative fast restaurant restaurants in Busan and Gyeongbuk region for analysis. It used SPSS and AMOS programs to draw an empirical analysis with a structural equation model after conducting frequency analysis, exploratory and confirmatory factor analyses. The results of empirical analysis are as follows: first, it was shown that customer satisfaction exerts a positive(+) influence over behavioral and attitudinal loyalty based on alternative attractiveness; second, customer satisfaction was found to have a direct positive(+) effect on behavioral and attitudinal loyalty; third, customer satisfaction had a negative(-) impact that lowered alternative attractiveness and fourth, it was confirmed that behavioral loyalty through customer satisfaction has apositive(+) effect on attitudinal loyalty. Additionally, the study verified the moderating effect of alternative attractiveness between customer satisfaction and behavioral loyalty, with no statistical significance. Furthermore, based on the results, it was found that the role of alternative attractiveness between customer satisfaction and loyalty was, unlike what has been suggested in existing studies, the mediating one. In addition, the study also confirms not ‘attitude-behavior’ but ‘behavior-attitude’ perspectives as the causal link in loyalty by different dimensions.

외식전공 대학생의 진로선택유형, 수업참여도, 진로준비행동과의 영향 관계 연구

박이경(Yi-Kyung Park),우이식(Iee-Shik Woo) 한국조리학회 2015 한국조리학회지 Vol.21 No.4

레스토랑 선택속성이 고객만족과 재방문의도에 미치는 영향: 1인 창업 레스토랑을 방문하는 고객을 대상으로

김희연,하헌수,박이경 (사)한국관광레저학회 2019 관광레저연구 Vol.31 No.3

This study set the selection attribute of single-person start-up restaurant as five sub-factors with type, comfort, reliability, kindness, and guarantee. Customer satisfaction and revisit of dependent variables were established and studied. The survey was conducted for about a month from December 1, 2018 to December 30, 2018. The survey was conducted on customers visiting single-person companies in Daegu and North Gyeongsang Province. Twenty random places were selected and a total of 400 questionnaires were distributed, each 20 copies, using 391 active questionnaires as the final analysis. The results of this study are as follows. First, it was analyzed that the type, comfort, reliability, kindness, and guarantee, sub-factors of the selection attributes of a single-person enterprise start-up restaurant had a positive influence on customer satisfaction. Second, it was analyzed that the type, comfort, reliability, kindness, and guarantee of the selection attributes of a single-person enterprise restaurant had a significant influence on the degree of revisiting. Third, customer satisfaction was analyzed to have a significant positive impact on the revisit.

관광지역 특산물의 메뉴품질, 가치지각, 행동의도와의 영향관계 연구

우이식(Iee-Shik Woo),박이경(Yi-Kyung Park) 한국조리학회 2015 한국조리학회지 Vol.21 No.3