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신선편이농산물 선택동기가 소비자태도와 제품지각에 미치는 영향
이청욱(Chung Wook Lee),최병규(Byoung Kyu Choi) 한국관광연구학회 2014 관광연구저널 Vol.28 No.8
This study has recently increased interest share important to understand the relationship between consumer attitudes and product perception . We seek to shift the next fresh preferred development plan for agricultural consumers buy it through. The results were as follows. First showed that a positive impact on the economic health of the consumer attitude familiarity choice motivation. Second analysis of the impact of consumer attitudes and relationship side of fresh consumer product perception results showed that increasing the perceived reputation of the agricultural products are positive. Due to the temporal and spatial constraints in Seoul and Gyeonggi - do in the research surveys have been conducted to limit the results of rhis study are common. Therefore, future research is expected to be conducted applied research samples and more variables.
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개인-환경 적합성이 조직 매력성과 직무태도에 미치는 영향
김민경(Min Kyung Kim),이청욱(Chung Wook Lee) 한국관광연구학회 2013 관광연구저널 Vol.27 No.4
The purpose of this work is to investigate how person-environment fit of hotel employees affects their organizational attractiveness and job attitude, and thereby to provide a fundamental material for human resource management. The results of this work are presented as follows: First, it was found that of person-environment fit factors, `person-job fit` and ``person-organization fit`, and ``person-supervisor fit`` positively affected organizational attractiveness. It means that when individual ability, job requirement, and the relationship with a supervisor are recognized to fit, they positively affect an employee`s job and organization. Secondly, it was found that organizational attractiveness positively affected job commitment and organization commitment. It means that the more an employee is attractive to an organization, the more he/she commits himself/herself to his/her job and organization. Thirdly, it was found that of person-environment fit factors, ``person-job fit`` and ``person-supervisor fit`` positively affected job commitment. Fourthly, it was found that of person-environment fit factors, ``person-job fit`` and ``person-organization fit`` positively affected organization commitment. It means that when individual ability and job requirement are recognized to fit, they positively affect an employee`s job and organization.
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외식기업의 경영정보시스템 상황변수, 아웃소싱 정도, 아웃소싱 성과와의 관련성 분석
김용숙(Yong Sook Kim),이청욱(Chung Wook Lee),김성수(Sung Soo Kim),윤중석(Jung Suk Yoon) 한국관광연구학회 2009 관광연구저널 Vol.23 No.4
Although the outsourcing of information systems has been widely used for a long time, there are few systematical researches on the situational variables in the information system of restaurant management and outsourcing results. For this reason, this study examines the relationships among the situational variables in the information system of restaurant companies, the level of outsourcing, and outsourcing results and attempts to raise the quality of restaurant management and suggest progressive ways of rational operation and efficient management of employees. The results of the empirical analysis of this study are summarized as follows. First, the financial capability and information technology resources of a contracting company have statistically significant effects on partnership; the external circumstances of information systems such as the uncertainty of information technology and the uncertainty of circumstances have positive effects on the quality of partnership. Second, the reliability and interdependence of a contracting company, or the service company of a client company have positive effects on outsourcing results. Third, the financial capability of a contracting company has positive effects on outsourcing results while information technology resources and the capability of information technology have positive effects on efficiency at work. Furthermore, the uncertainty of information technology and the uncertainty of circumstances have positive effects on the external circumstances of information systems.
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한식당의 관계특성이 관계품질과 재방문의도에 미치는 영향 연구
배성일(Seong Il Bae),이청욱(Chung Wook Lee),김성수(Sung Soo Kim) 한국관광연구학회 2012 관광연구저널 Vol.26 No.1
The study was to compose relation characteristics factors of Korean restaurants with customer directivity, size, reputation, and price, conduct empirical analysis on relations between relation quality and revisiting intention, and provide fundamental materials to establish marketing strategy to domestic Korean restaurant owners and those who prepare to open business. In the result verifying the hypothesis of the research, among relation characteristics factors of Korean restaurants in hypothesis 1, reputation, price, and size appeared to give positive(+) effect on satisfaction, which showed that as reputation, price, and size of relation characteristics are high, the more satisfaction is felt. Customer directivity of relation characteristics appeared not to influence, which showed that higher customer directivity lowered satisfaction and it wasn`t significant statistically. However, customer satisfaction of relation characteristics appeared not to influence satisfaction. Customer directivity, price, and reputation among relation characteristics factors appeared to influence positive(+) effect on trust, which showed that as customer directivity, price, and reputation were higher, the more trust was felt. However, size of relation characteristics appeared not to influence, which showed that higher size lowered trust and it wasn`t significant statistically. Among relation characteristics of Korean restaurants in Hypothesis 2, customer directivity, reputation, and price appeared to influence positive(+) effect on revisiting intention but size appeared not to influence. That is, customers had higher revisiting intention as customer directivity, reputation, and price were high, revisiting intention became higher and as the size was higher, revisiting intention became lower. Among relation quality in hypothesis 3, satisfaction and trust appeared to give positive(+) effect on revisiting intention, which showed that as satisfaction and trust were higher in relation quality which customers felt, revisiting intention became higher. Hence customer desires need to be understood precisely and since even though a Korean restaurant is popular in a certain area, the revisiting intention can differ by time and position concept, reputation, customer directivity, price, and so on should be change with proper adjustment. Therefore precise education program for employee, acquisition of parking space, and proper price are considered to need detail segmentation strategies.
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