아침食事食習慣이 健康維持와 職務滿足에 미치는 影響

趙春鳳(Cho, Chun-Bong),金海龍(Kim, Hae-Ryong),趙文雅(Cho, Moon-A) 청운대학교 관광산업연구소 2012 관광산업연구 Vol.6 No.2

Industrial employees in most firms and enterprises as well as in the hotel industry, they go to work every morning and most of them have their own habits for taking breakfast. In this study, we examined the breakfast habits affecting the maintenance of health and the job satisfaction for the industrial employees surveyed by the deluxe hotel employees in Seoul. As a study methodology, this study refers to literature and statistical materials by using the questionnaires, answered by the 242 employees relevant to the deluxe hotels in Seoul. The results of the present study are summarized as follows: 1) those who have breakfast habits with either slow food preferred or fast food preferred, these habits all affect to the maintaining health conditions, 2) and also hose who have breakfast habits with either slow food preferred or fast food preferred, these habits all have remarkable influences to the job satisfaction, 3) and finally the maintenance of health also positively affect to the job satisfaction. The results of the study show that the employees having 3 meals a day perform their job more active and successful than those having 1~2 meals a day.

연구논문 : 외식업종(태) 선택요인이 경영성과에 미치는 영향

조춘봉 ( Chun Bong Cho ),김태곤 ( Tae Gon Kim ) 한국컨벤션학회 2014 MICE관광연구 Vol.14 No.1

Recently, as the investigation of beginners`` settlement rate after the opening restaurant shows, the rate of failure within 5 years after the opening is higher than 50%. The reason is that they open their business recklessly with the possibility of failure after business value is incorrectly analyzed from early stage or the plan of business is established with insufficient pre-survey or weak information. The purpose of this research is to investigate the organization of new items for the effect of foodservice starting business factors and foodservice business type selection factors on administrative results. As the results of this research, founders must consider the items of administrative ability and competitiveness and select business type with creative idea. And, when selecting administrative form (independent store, franchise store), the starting business must be considered by thorough analysis (individual characteristics, business type, business condition, stable provision of food materials, business administrative system, etc.). Especially, when founding foodservice business, main issue will be cooperative opening more than 2 people rather than individual opening for differentiation from the aspect of administrative results.

패밀리 레스토랑 웹사이트 서비스 품질과 재방문 의도에 관한 연구

조춘봉(Cho, Chun Bong),정경희(Joung, Kyung Hee),채병숙(Chae, Byung Sook) 한국서비스경영학회 2005 서비스경영학회지 Vol.6 No.1

프랜차이즈 베이커리 브랜드이미지가 고객만족과 재방문에 미치는 영향에 관한 연구

조춘봉 ( Chun Bong Cho ),김남준 ( Nam Jun Kim ) 한국호텔ㆍ리조트ㆍ카지노산학학회 2009 호텔리조트연구 Vol.8 No.2

As overcoming the IMF system since the year 2000, the labor costs and the raw material costs have rapidly risen for operations of individual confectionery (window bakery) among the bakery businesses in Korea. As the result, bakery managers or preliminary entrepreneurs who desire to start a new business select the franchise bakeries and thereby the whole country of Korea including metropolitan city areas have arrived to saturation status. The statistic analysis were conducted by using SPSS15.0WIN for statistic process of collected data. Analysis results are summarized as follow. First, the high faith and high image of the franchise bakery brand have effects on revisit. Thus, the operator may serve activation of the franchise bakery by causing the customer to recognize brand image and guiding revisit. In addition, it appeared that revisit by customer was done only if consistent management of patronages existed. Second, the reason of selecting the bakery appeared as order of recognition of brand, convenience of access, variety of products, freshness, media advertisement and quality. In starting of the franchise bakery, brand favored by customer or location which is visually seen well, or is near or accessible easily must be properly selected by deeply recognizing above factors. Third, as customer satisfaction of bakery had effects on even intent of revisit, it appeared that overall customer satisfaction was connected with revisit. Fourth, for the franchise bakery brand, external image was appeared high and thus much attention must be paid on recognition degree of brand, packing status of product and high-degree of atmosphere of shop.

호텔 연회서비스 업무 효율화 방안에 관한 연구

조춘봉(Cho, Chun Bong) 한국서비스경영학회 2001 서비스경영학회지 Vol.2 No.1

한식당 메뉴가격이 고객 서비스와 고객만족에 미치는 영향 연구

조춘봉(Cho Chun Bong),이서형(Lee Seo Hyung),채병숙(Chae Byoung Sook) 한국외식경영학회 2009 외식경영연구 Vol.12 No.5

To enhance satisfaction of dining out through acceptance and perception of proper prices we need to activate price differentiation strategy, which enable customer to select differentiated facility and service according to their economic situation and value, and service quality program as well. This study is about dining out menu price which influence on customer service and customer satisfaction. This study shows, First. proper price according to taste and quality of food, facility and service and personal bill for each customer and price flexibility, such as discount benefit, influences on human service, including trust in service member and consistency, and physical service. Second, Perfect, and trust service to fulfill customer satisfaction through professional knowledge and flexibility and standard and immediate tender service with consistency in case of emergency influence positive meaning on the physical service. Third, human service and physical service, which consist of proper and flexibility, influence on customer satisfaction.

식생활교육이 건강식생활 실천 및 식생활교육 만족도에 미치는 영향* -충남 식생활교육네트워크 활동지역과 비활동지역 비교를 중심으로-

조춘봉(Cho, Chun-Bong),최루미(Choi, Roo-Mi),강국주(Kang, Kook-Joo) 한국외식경영학회 2018 외식경영연구 Vol.21 No.1

본 연구는 식생활 관련 교육 경험이 있는 집단과 경험이 없는 집단을 비교하고, 동시에 식생활교육 필요성의 인식 정도에 따라 건강 식생활 실천 및 만족도의 영향관계를 분석하기 위하여 설계되었다. 조사대상 및 범위로는 충남도내 사단법인 식생활교육네트워크 체제로 활동하고 있는 지역과 인근의 비활동 지역 초․중․고․대학생 및 일반인들을 대상으로 설문지조사 법에 의하여 분석하였다. 분석도구로는 t-검정과 선형회귀분석을 이용하였으며, 분석결과는 다음과 같다. 첫째, 식생활교육 경험이 있는 집단과 없는 집단 간의 식생활교육 필요성 인식은 통계적으로 유의한 차이가 있는 것으로 나타났다. 둘째, 식생활교육 경험이 있는 집단과 없는 집단 간의 건강식생활 실천 정도는 통계적으로 유의한 차이가 있는 것으로 나타났다. 셋째, 식생활교육은 식생활교육 만족도에 영향을 미치는 것으로 나타났다. 넷째, 식생활교육 만족도는 건강식생활 실천에 영향을 미치는 것으로 나타났다. This study was designed to compare the dietary-related education experience group with the inexperienced group and at the same time, to analyze the influence relationship between healthy dietary practice and satisfaction according to the perception level of dietary education necessity. The subjects and scope of the survey were analyzed by questionnaire survey method in the areas of dietary education network system in Chungcheong province and in the inactive areas of elementary, middle, high school, college students and the general public. The t-test and the linear regression analysis were used as the analysis tools. The analysis results are as follows. First, there was a statistically significant difference in the perception of necessity of dietary education among the group with and without dietary education experience. Second, dietary education influenced the practice of healthy diet life. Third, dietary education influenced the satisfaction of dietary education. Fourth, satisfaction with dietary education affects healthy dietary practice.

호텔부문논문 : 호텔서비스 제공능력 수준과 업무 효율성에 관한 연구 -서울시내 특1급 호텔을 중심으로-

조춘봉 ( Chun Bong Cho ),김해룡 ( Hae Ryong Kim ) 한국호텔리조트카지노산학학회 2005 호텔리조트연구 Vol.4 No.1

This study is to investigate the correlation between the level of the service ability and the service quality that appear in the workers of all the hotel service related areas. The appropriate purposes are as follows. The first is to find out the factors of recognition for the hotels` service quality level, the ability to offer the service, the service mind, and the kindness. The second is to find out the factors that decide satisfaction of the service related workers who are in charge of the hotels service quality level. The results of the study are as follows. (1) The level of service ability and service quality of hotels affects the satisfaction and the efficiency of the workers. (2) The level of service ability and service quality of hotels was extracted by its reliance in keeping reservations and promises with the guests, such as knowledge and confidence of employees, individual care to the guests, quick and simple decision-making system, pleasantness, intercommunications, and so forth. It was also shown that, in general, the higher the service quality of hotel is settled, the higher the satisfaction of employees and the efficiency of the work are made.

실버타운 입주자 개인 특성에 따른 급식 및 전체 만족에 관한 연구

조춘봉(Chun Bong Cho),채병숙(Byung Sook Chae),신왕선(Wang Sun Shin) 한국조리학회 2006 한국조리학회지 Vol.12 No.2

호텔연회서비스의 직무만족과 업무의 효율화 방안

조춘봉(Chun Bong Cho),신용모(Yong Mo Shin) 한국외식경영학회 2000 외식경영연구 Vol.3 No.1

This study is concerning the service quality improvement of hotels banquet business operations. The purpose of the study was to examine the influence of job performance and banquet business importance on the service employees' job satisfaction and efficiency and the banquet service facilities as well as the effect of the service-offering ability and banquet service system upon job satisfaction and efficiency. It was closely related to guest satisfaction and the service quality improvement of hotel banquet business. The study results were summarized as follows: First, there were significant factors that influenced the successful accomplishment of banquet business, and its high efficiency required a professional knowledge of employees job at the banquet department of the five-star deluxe hotels in Korea. Second, the more conscious employees were of the significance of banquet business, the more efficient job satisfaction they have. Third, the facilities of banquet department and the ability of service offerings also were the valuable factors for the successful accomplishment and efficiency of banquet business. Fourth, it was found that the physical factors such as office layout and the systemized flow diagram had a significant relationship to the successful accomplishment and efficiency of banquet business. Finally, it was noteworthy that there was an indispensable relationship between the highly effective banquet business and the support for the department related to banquet business, especially sales personnel, reservation processing, banquet service team(designers, artists, engineers, cooks etc) and so on.