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- 저자 : 이나영(Na-Young Yi) (검색결과 37 건)
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학교급식 지속가능경영활동에 대한 영양사의 자기평가와 장애요인 - 대전·충남지역을 중심으로 -
이나영,Yi, Na-Young 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.3
Purpose: The purposes of the study were to evaluate dietitian's practices for sustainability management and identify barriers of sustainability management at school foodservice. Methods: A total of 220 dietitians working in Daejeon and Chungnam area were surveyed. 187 responses were analyzed for the study. Data were analyzed using SPSS Windows. Results: The respondents were 36% in their 20 s, 38% in their 30 s, 39.6% in elementary schools, 33.7% in middle schools and 26.4% in high schools. Among dietitian's practices for sustainability management, the item with the highest self-evaluation was purchase eco-friendly food (3.75). The category with the highest score was procurement (3.52), by waste management (3.48), production (3.39), menu management (3.36), facility and energy management (3.20), personnel management (3.18), and nutrition education (3.04). In the area of menu management, production management, facility and energy management, nutrition education, and personnel management, scores of elementary school working dietitians were the highest, followed by middle school and high school (p<0.001). The most perceived factor for barriers to sustainability management was principal's indifference to sustainability management (4.10 out of 5 points). ietitian's sustainability management practices and barriers showed a negative correlation. Conclusion: It is necessary to dietitians, employees, and principals' awareness about sustainability management in order to perform effective sustainable management school foodservice.
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Kano 모델을 이용한 국내 거주 북미인과 중국인의 한식당 서비스품질 속성 평가
이나영,유소영,곽동경,Yi, Na-Young,Yu, So-Young,Kwak, Tong-Kyung 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.1
The purpose of this study was to evaluate the service quality attributes of Korean restaurants by North American and Chinese residents in Korea based on the Kano model. This survey was performed from September to December 2010. The subjects consisted of 135 North Americans and 165 Chinese in Seoul. The service quality attributes of Korean restaurants were composed of twenty three items in the categories of 'food quality', 'employee's service quality', 'sanitation quality', 'facility quality', and 'convenience quality'. For North Americans, there were five 'attractive quality' items, eleven 'one-dimensional quality' items and six 'indifferent quality' items, and one item had the same frequency on both 'attractive quality' and 'one-dimensional quality'. For the Chinese, there were twelve 'attractive quality' items, and ten 'one-dimensional quality' items, and one item had the same frequency on 'attractive quality' and 'one-dimensional quality'. According to the customer satisfaction coefficient developed by Timko, 'taste of the 'food (0.80)' for North Americans and 'freshness of the ingredients (0.94)' for Chinese were highest scores in the 'Better coefficient'. On the other hand, within the 'Worse coefficient', 'sanitation of the food' had the lowest score for both North Americans (-0.89) and Chinese (-0.90).
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한식당 종사자가 인식하는 한식 세계화를 위한 한식당 품질개선 방안
이나영,이주연,곽동경,Yi, Na-Young,Lee, Ju-Yeon,Kwak, Tong-Kyung 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.1
The purpose of this study was to investigate workers' perception on the quality improvement of Korean restaurants for the globalization of Korean food. A total of 342 workers at Korean restaurants in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire. Excluding responses with significant missing data, 250 responses were used for data analysis. In terms of the improvement of service quality attributes, the 'sanitation management (4.51)' category received the highest score, followed by 'service skill (3.93)', 'menu development (3.90)', 'serving method (3.88)', 'facility and ambiance (3.84)', and 'food taste (3.40)'. There were significant differences of workers' perception on the improvement of service quality which were 'menu development (p<0.01)', 'service skill (p<0.001)', 'facility and ambiance (p<0.001)', and 'sanitation management (p<0.01)' by restaurant operation type, and 'service skill (p<0.001)' and 'facility and ambiance (p<0.001)' by workers' position. The mean score of each service quality category showed that Korean restaurants managed by a franchisor were ranked the highest. In each service quality category, the items which showed the highest scores for the improvement were 'developing the finest cuisine (4.08)', 'providing food seasoning according to customer requests (3.70)', 'proving ladles, tongs, and extra plates which enable customers to take as much food as they want (4.12)', 'staff's ability to explain menu (4.08)', 'using tableware appropriate to each dish (4.03)', 'sanitary management of the provided tableware (dishes, spoons and knives) (4.57)', and 'thorough toilet management (4.57)'. This research suggests that Korean restaurants need to improve service quality to globalize Korean food, and the strategies for service quality management should be developed to be applied to each restaurant operation type.
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레스토랑에서의 서비스 실패 정도가 회복 공정성,긍정 감정, 재방문 의도에 미치는 영향 -한국 고객과 미국 고객 비교를 중심으로-
이나영 ( Na Young Yi ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.3
The purpose of this study was to compare the effects of service failure magnitude on perceived justice, positive emotion, and revisit intention at restaurants between a collectivist culture(Korea) and an individualistic culture(United States). The results showed that the higher a customer`s perception of service failure magnitude, the lower the perceived recovery justices in both cultures. The distributive, procedural, and interactional justices had a favorable effect on positive emotions in both cultures. Other findings revealed that interactional justice was the best predictor of revisit intention in Korea, while distributive justice was the best determinant of revisit intention in the United States. This research suggests that global restaurant managers need to understand how cultural orientation influences consumer perceptions of service failures in order to develop a highly targeted and effective service recovery.
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내국인 외국인의 식생활라이프스타일에 따른 세분시장별 한식 편의식품 상품화 의견
이나영(Na-Young Yi),최보람(Bo-Ram Choi),장혜자(Hye-Ja Chang) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.4
본 연구는 한식 상품화를 위한 내・외국인들의 식생활라이프 스타일을 기초로 시장을 세분화하고, 세분시장의 특성과 한식 즉석편의식품 개발 대상을 규명하였다. 2009년 6월부터 9월에 걸쳐 국내외 거주 또는 방문 내국인과 외국인을 대상으로 편의표본추출 방식으로 설문지를 이용하여 자료를 수집하였고, 총 478명(한국인 266명, 외국인 212명) 자료를 분석하였다. 식생활라이프스타일 17개 항목은 요인분석에 의해 맛추구, 건강추구, 편의추구, 경제추구의 4요인으로 분류한 후 조사대상자의 유형을 군집 분석하였다. 내국인의 세분시장은 건강추구형, 무관심형, 합리추구형, 가격민감형으로 분류되었고, 외국인은 맛추구형, 합리추구형, 무관심형, 편의추구형으로 세분화되었다. 각 세분시장별로 인구통계학적 변수는 서로 차이가 있었고 한식 인지도와 기호도에 차이가 있었다. 내국인과 외국인의 식생활라이프스타일 세분시장별로 상품화 시 구매하고자 하는 제품을 평가한 결과 내국인 중 건강추구형, 가격민감형은 비빔밥을, 외국인 중 맛추구형은 불고기를, 합리추구형과 무관심형은 비빔밥을 상품화가 필요한 제품이라고 응답하였다. 상품화 시 구매하고 싶은 음식은 내국인 중 건강추구형은 잡채, 무관심형은 비빔밥을 꼽았고, 외국인 중 맛추구형은 불고기, 합리추구형과 편의추구형은 잡채, 무관심형은 비빔밥을 선정하였다. 이상과 같이 국내외 한국인과 외국인의 식생활라이프스타일에 따라 시장을 세분화하여 특정 세분시장별로 차별화된 마케팅 전략으로 상품 출시 및 홍보하는 전략이 필요하다. 본 연구의 결과는 한식 즉석편의식품 상품화 시 소비자의 식생활라이프스타일별 시장성이 예상되는 상품들의 전략개발에 활용될 수 있을 것이다. The purposes of this study were to explore food-related lifestyle segments for commercialization of ready-to-eat Korean foods, to identify their demographic characteristics, and to evaluate perceptions and preferences related to Korean foods. The subjects consisted of 266 Koreans and 212 non-Koreans in Seoul, Gyeonggi, and Daejeon, Korea including in Grapevine of the US. Koreans" scores for food-related lifestyle of taste seeking and convenience seeking were significantly higher than those of non-Koreans. Through cluster analysis, four segments for Koreans were identified: health-oriented group, diet-oriented group, rationality-oriented group, and price-sensitive group. The clusters for non-Koreans were classified into four segments: taste-oriented group, rationality-oriented group, diet-oriented group, and convenience-oriented group. Significant differences were detected among the four segments in terms of demographic characteristics. There were significant differences in perceptions and preferences related to Korean foods by food-related lifestyle segments of non-Koreans. Japchae, Bibimbap, and Naengmyeon were selected as the most likely to purchase ready-to-eat food items for Korean clusters, whereas Bulgoggi and Bibimbap were selected for non-Korean clusters. This study shows that food companies wanting to promote commercialization of Korean foods should consider characteristics of each segment of food-related lifestyle.
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조진환(Jin-Hwan Cho),장시웅(Si-Woong Jang) 한국정보통신학회 2021 한국정보통신학회 종합학술대회 논문집 Vol.25 No.2
최근 딥러닝 환경의 확산으로 인하여 데이터셋 생성의 중요성이 높아지고 있어, 효율적인 데이터셋 생성을 위하여 GAN을 활용하여 데이터를 증강시키고 있다. 그러나 GAN을 활용하여 생성되는 데이터에는 학습 초기 발생하는 문제점 및 생성되는 영상 내에 픽셀 깨짐 현상이 발생하는 등 여러 문제점이 발견되고 있다. 본 논문에서는 기존 GAN에서 발생하는 여러 문제점을 해결하기 위하여 파손 영상 데이터 선별 알고리즘을 구현하고자 한다. 파손 영상 선별 알고리즘은 영상 내의 히스토그램 분포를 분석하고 해당 결과값이 지정한 임곗값에 만족하는지에 따라 생성된 영상의 저장 여부를 결정하도록 구현하였다. Recently, the spread of deep learning environments has increased the importance of dataset generation. Therefore, data is being augmented using GAN for efficient data set generation. However, several problems have been found in data generated using GAN, such as problems that occur in the early stages of learning and pixel breakage occurring in the generated image. In this paper, we intend to implement an image data selection algorithm to solve various problems arising from the existing GAN. The broken image screening algorithm was implemented to analyze the histogram distribution in the image and determine whether to store the generated image according to whether the result value satisfies the specified threshold value.
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