향토음식의 관광상품화 방안

진양호,김승희,김진영 문화관광연구학회 2001 문화관광연구 Vol.3 No.2

This study is analyzed folk which relates to our life culture. It takes a full stomach to appreciate even the best of scenery. It has become a common things that great capital were needed in the past development stage which infrastructure is primary factors, but nowadays it is cultural festivals and events in terms of the development of tourism resource. Its purpose is to give some activities to depressed local economies and develop tourism products, events and service enhancement searching for, keeping and maintaining regional culture as unique and attractive image. It is strongly not also connected with globalism but proof an excellent worldwide things. To achieve this paper's purpose the followings should be solved it the near future. And so as to carries culture on food and regional specialities as valuable inheritances.

패밀리 레스토랑 가격공정성이 지각가치와재의용 의도에 미치는 영향

진양호,백영란,박광용 한국외식경영학회 2013 외식경영연구 Vol.16 No.5

This essay researches the influence of the price fairness are to investigate the relationship between price fairness, various factors and to examine the pricing of family restaurant or the factors to control to family restaurant industry when there are negative perceived value and degree of reuse, so that it establishes the marketing strategy for energizing the family restaurant industry. The implications of the research result are as follows. Firstly, even though the significant relations between all factors of price fairness and perceived value was not investigated in the relationship between price fairness and perceived value, price fairness factors had effect on quality and value perception directly and indirectly and consisting concepts influenced with correlations. Secondly, the relations between price fairness and degree of reuse was carried by perceived value in the relationship between price fairness and degree of reuse by perceived value. 본 연구는 패밀리 레스토랑 가격공정성이 다양한 요인들 간의 영향 관계를 분석하여 패밀리 레스토랑의 가격책정이나, 부정적인 지각가치와 재이용 의도 시 패밀리 레스토랑산업에 적용하여 통제할 수 있는 요인을 탐색하여 패밀리 레스토랑 산업의 시장 활성화를 위한 마케팅전략을 수립하는 데 본 연구의 목적이 있다. 연구의 결과를 바탕으로 확인된 시사점은 다음과 같다. 첫째, 가격공정성과 지각가치와의 관계에서는 가격공정성 모든 요인들의 지각가치 요인들과 유의한 관계가 확인되지 않았으나, 가격공정성 요인들이 품질지각과 가치지각에 직접적으로 영향을 미치고 있으며, 구성 개념 간에는 상호관련성을가지고 영향력을 미치는 것으로 나타났다. 둘째, 지각가치와 재 이용의도 관계에서는 지각가치에 고객이 만족하면 할수록구매의사는 분명한 것으로 밝혀졌다. 지각되어지는 상품이나, 가치, 시설지각에대한 인식의 정도가 높게 나타나면 재이용 의도가 강하게 나타날 수 있음을 확인할 수 있었다. 셋째, 지각가치에 따른 가격공정성과 재이용 의도의 관계에서는 지각가치가 가격공정성과 재이용 의도 간 관계를 매개하는 것으로 나타났다. 실제로 패밀리레스토랑을 이용한 후에는 지불한 비용에 상응하여 제공받은 상품과 서비스의 긍정적인 가치를 통해 재이용 의도에 긍정적인 요소로 작용하고 있으며, 이는 서비스산업의 특성상 제시된 가격이 불공정하다고 지각하여도 재이용 의도에 변함이 없는것으로 판단된다.

메뉴 評價 모델의 開發에 관한 硏究

陳陽浩 혜전대학 1999 出版文化硏究所論文集 Vol.1 No.-

In the last few years, menu analysis models have achieved reasonable reliability. It is important to note that experience and managerial judgment are still the key critical factors in menu planning. Menu analysis confirms whether the menu is on target or not, and what perhaps should be done in the future. Menu analysis is a menu marketing tool, and it cannot compensate for bad menu planning. Expert knowledge in this area is still a prerequisite, particularly in Korea. Thus this study was try to deveop the new model of menu analysis. A number of menu analysis methods have been developed by various people. The methods used here were Miller, Kasavana & Smith and Pavesic's matrix methods, and Hayes & Huffman's goal value analysis model. In the basis of these matrix methods and goal analysis model, this study presented the new matrix method which are really predicted the profitabiltiy of menu items. This new method plots volume of sales against net profit. The items showing the best menu performance have the greatest share of sales and the higher net profit. The four categories of menu items which are presented in this study are as follow. ◁표 참조▷(원문을 참조하세요)

호텔조리과 교과과정의 효율성 극대화를 위한 연구

진양호,김숙희 혜전대학 1998 論文集 Vol.16 No.-

The purpose of this study was to deeply discuss the effectiveness of the hotel cooking curriculum in Korean college. In order to accomplish this purpose, the study took two approach methods : One was the examination of hotel cooking curriculum, and the other was the empirical on how middle managers feel about the curriculum. Findings of this study showed that Korean hotel cooking curriculum still resided at the stage of effectiveness formation. The middle managers thought the most important thing of the cook is the relationship with companion and whole managing ability. To enhance toward the stage of effectiveness, college commitment to curriculum and middle manager's consciousness should be more suported. In conclusion, the effectiveness of hotel cooking curriculum in Korean college should be understood as the way to achieve competitive power as well as to provide desirable hotel cook through goodness of curriculum.

전문대학 조리관련학과 교육방법에 관한 연구

진양호,김우형 한국관광산업학회 1990 Tourism Research Vol.4 No.1

호텔 레스토랑 종사자의 조직공정성 지각이 사회정체성과 역할행동에 미치는 영향

진양호,김재현 한국외식경영학회 2011 외식경영연구 Vol.14 No.4

This study examined the effect of organization justice, specifically distributive and procedural justice, on social identity and role behavior. it also analyzed the relationship between organizational justice and role behavior. An empirical study conduct with 720 employee at 13 hotel restaurants found that organizational justice had a significant positive relationship with social identity respectively. Distributive justice had significant negative relation with role behavior, while procedural justice had insignificant relation with role behavior. Identification had significant positive relation with role behavior and respect had significant positive relation with role behavior, but pride had insignificant relation with role behavior. Findings suggestion that organizational justice seems to be the key factor that has a strong effect on social identity. Moreover,the study demonstrated that social identity explained the impact of other factor that have previously been linked to role behavior.

해외 소비자의 식초기반 소스에 대한 인식 비교분석 - 미국과 중국을 중심으로 -

진양호,권혁성,배세정,Jin, Yang-Ho,Kwon, Hyeok-Sung,Bae, Se-Jeong 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.5

This study present base data for development of vinegar-based source and marketing strategies for penetration of the global market for local source companies by comparing and analyzing the awareness and choice factors of vinegar-based sauces by foreign consumers. Preference (p<0.05), matching food (p<0.001), number of purchases (p<0.001), place of purchase (p<0.001), information source (p<0.001), importance of selective attributes (p<0.05), and most frequently purchased vinegar-based sauces (p<0.01) differed significantly according to nationality. There were also significant differences by nationality in purchase intention (p<0.05), packaging (p<0.001), and purchase considerations (p<0.001) of naturally fermented vinegar-based sauce. Developing of vinegar-based sauces and menus should be combined so that it suitable for the food culture of each country.

외식사업의 식당규모결정에 관한 연구

진양호 한국관광산업학회 1998 Tourism Research Vol.12 No.1

Dining area should be large enough to seat diners comfortably without crowding. Distances between tables are sized to enable servers to move through the area while serving and allow diners to eat and converse without being distracted. The shape of the table should be considered in relation to the dining mood to, be created. Round tables tend to promote communications among the diners and may result in a lower turnover but higher check averages. Square or rectangular tables tend to increase turnover and are more efficient in the use of dining space. Counter seating can be used to accommodate single customers and also increase turnover rates. Combinations of tables, booths, banquettes, and counters are frequently planned to appeal to a variety of market segments. Cashier areas should be placed for ease of access and in consideration of flow patterns. Bars, buffets, wine displays, or other merchandising setups are placed for maximum visibility and exposure to the customers. Estimating the space required for dining area is correlated to the comments to be presented already. But, many of dining areas did not consider Owe arrangement of tables, chaers, and auxiliary furnishings in relation to the space needed for dining area. Therefore, this study tried to evaluate similar existing operations and make adjustments as needed.

주방시설(廚房施設) 배치(Lay out) 에 대한 분석 방안

진양호 한국관광산업학회 1991 Tourism Research Vol.5 No.1

Man-hours of work in a foodservice operation can be made most productive and easy through the use of scientific analysis in developing the layout of the Kitchen facility. The goals of such analysis are various. It is largely directed toward improving efficiency, reducing labor, improving quality of products and services, making work easier, improving the morale of workers, and or creating a more smoothly operating kitchen facility. The techniques used by industrial engineers, system designers, and layout specialists are useful in making such analyses. Studies usually revolve around five basic areas: 1. Layout design and the selection and placement of equipment. 2. Work methods and factors that improve worker effort. 3. Utilization of equipment and materials to reduce labor required to produce and serve foods. 4. Workers and materials should travel minimum distances. 5. Maximum utilization of space and equipment should be achieved. The organization of work and the manner in which it is done has much to do with the efficency of a specific layout. A well-planned kitchen may not prove efficient if the work done in it is poorly organized and poorly done. Sometimes skillful organization and adapatation to shortcomings can make a poorly planned facility function with a surprising degree of efficiency. Scientific analysis of work can provide a basis for loeating equipment, which promotes time and motion economy. Analysis will supply information for the planner on which to base placement of equipment for achieving standard results with the least expenditure of time and effort.

영화 <식객>에 대한 외식경영학적 고찰

진양호,손영진,이웅규 한국외식경영학회 2009 외식경영연구 Vol.12 No.3

The present study examined the foodservice management values of movie <Le Grand Chef>, focused on the expression of in depth taste of food, the shaping of more popularized contents and figures observed in the process of dramatizing the original comic <Le Grand Chef>, and the visual shaping of traditional food. Through the theoretical study on movie <Le Grand Chef> from a foodservice management point of view, the result was obtained as follows. First, public access is currently increased to Korean food restaurant and movie site of movie <Le Grand Chef>. To promote this concern is critical to make the movie <Le Grand Chef>which is examined by foodservice management. Second, specialized studies and specialist training on food-related industry(ex. movie, fashion, music, etc.) should be initiated and supported in order to respond to the changing conditions industrial as well as cultural. Third, considering the colonial history of Korean food, Korean foodservice development needs to be connected with other industry(ex. movie, fashion, music, etc.) through which the lost track of Korean food will possibly be discovered and redefined.