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외식산업 서비스품질의 영향요인과 이용현황의 차이에 관한 연구
조한용 부산여자대학 2002 釜山女子專門大學 論文集 Vol.24 No.-
In recent years, while the competitive environment has been increasing quickly. service quality is not adequate to satisfy customers. What is more, it is not yet proved soundly that any effective factor on service quality should be explored. Consequently, this study aims to examine the effective factor of food service industry's service quality. The important factors in the industry have to be tested. Finally, it is hoped that findings of this study will be useful to both present and future food service industries.
외식업프랜차이즈 분쟁과 갈등관계에 관한 원인과 해결방안에 관한 연구
조한용 부산여자대학 2007 釜山女子專門大學 論文集 Vol.29 No.-
The purpose of the study is to affect on the Cause & the Solution to the conflict Relationship in korean- food franchise system 1. This paper analyzes korean-food franchise management in their relationship with the franchisees and franchisors. Contrary to the results suggested by Schul & Babakus, and Brown, et, al., authors indicated that direct or indirect strategies did not show any impact on managerial conflict. Conclusion is that franchisors' influence strategies do not have any impact on franchisees' conflict when it is in uncompetitive environment where brand power is dominated, As time goes by and when franchisees achieve more choices and the competing power, franchisors learn how to deal with franchisees by using of direct and indirect influence strategies, building a successful franchise system by managing the conflict 2. Franchise success depends on the establishment level between franchisor and franchisee. This paper has explored the franchisor's control and support on uniformity of restaurant franchise Results indicated that restaurant franchisors were aware of need for maintaining uniformity and they have been applying control method, Enhancing the uniformity was drawn when four controling methods: i, e, field audit, mystery shopping, financial management, and peer monitoring are applied, Also franchisor's material support and education support are significantly associated with uniformity of franchise. Especially, franchisor's administration manual was found remarkably influencing the franchise uniformity.
임파워먼트가 호텔 조리종사원의 직무만족에 미치는 영향에 관한 연구
조한용 부산여자대학 2000 釜山女子專門大學 論文集 Vol.22 No.-
The concept of empowerment is becoming increasingly more important to managers, especially in the workplace. Despite growing attention to empowerment in the organizational studies literature, the lack of theoretical derived measure of psychological empowerment in a work context has deterred substantive research on empowerment. Psychological empowerment is defined as a motivational construct manifested in four cognitions : mearning , competence, self-determination, and impact. Given the premise of the study that a empowered employee plays an important role in improving performance, little research has investigated the determinants of the empowerment construct. The objective of this study was to validate a multidimensional measure of psychological empowerment in the hotel industry. 1n addition, this research attempted to develop a theoretical model of empowerment, and to test the hypothesized relationships between empowerment and its determinants of job satisfaction, organizational commitment, and turnover mtention.
조한용 부산여자대학 2004 釜山女子專門大學 論文集 Vol.26 No.-
The purpose of this study is to validate the effect relations of hotel kitchen control on cook’s job satisfaction. The research findings are as follows. First, personnel welfare and opportunity that the formation factors of human resources control about cooks had effect on job satisfaction. Second, the hypothesis that facilities control of kitchen would influence job satisfaction was true. Third, the hypothesis that safety and sanitation control of kitchen would influence job satisfaction was true. Last, the hypothesis that standardized manual would influence job satisfaction was true. Reviewing previous study, Loke defined job satisfaction as “the pleasurable or positive emotion which the members of organizations feel when they performance job duties and the important job value" and pointed out that the factors which influenced job satisfaction are challenging work, equitable rewards, supportive working condition and supportive colleague relations. And Holland derived the conclusion that the higher job characteristics that the members of organizations performance were suitable individual personality, the higher they felt job satisfaction. Human resources control, facilities control, safety and sanitation control of kitchen and standardized manuals were enable cooks to find satisfaction about job and they decided their duties themselves. Because the level of self-determination was high, their job satisfaction was high Job satisfaction with these characteristics is personal emotional state and suitable latent result variable that is measured as cognitive factor. Job satisfaction makes the value and convenience about personal duties high and may be the factors of job achievement and success. Consequently, synthesizing the previous researches, there was the structural relation that effective kitchen control had effect on cook’s job satisfaction.
다국적 체인호텔의 식음료 이벤트 선택속성에 대한 기대와 경험 차이에 관한 연구
조한용 부산여자대학 1999 釜山女子專門大學 論文集 Vol.21 No.-
Faced with the increasing amount of competition lots of hotels hold various special vents of food & beverages in order to increase sales and raise their image and royalty as a way of maintaining current customers and creating new customers. But the selection behavior of customers will somewhat differ in F&B special events 80 this study aims to examine and discuss the changes of expectation and evaluation by revealing the differences according to the motives partners and experience of selecting those special events Hopefully this research will be of some help in determining what to do first to get rid of customer dissatisfaction and deal with market specialization. F&B special events are one of those save-hotel measures so as to raise each hotel s image and sales They are in a word a short-term marketing strategy to develop and present new products to customers for the purpose of sharpening up the image of the hotel and its outlets As this special event should not fail to satisfy the needs of the customers an extensive marketing research beforehand in their desires and purchase behavior is a must.