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한경수 대한안면통증구강내과학회 1984 Journal of Oral Medicine and Pain Vol.9 No.1
Dental mercury was injected accidentally to left upper buccal mucosa of a 16-year-old girl by charlatan in order to anesthetize a tooth for extraction; thereafter,injected elemental mercury was almost removed by drug adimnistration and surgical operations.One year have passed, still, there are many scaffered small radiopaque white globular cimages in dental, maxillo-facial, and chest radiographs. Redish swollen gingiva and mobility of left upper central incisor which is adjacent to mercury injection site are oral manifestations in this mercury poisoning case. Recently, the patient complains of metallic taste, gastric discomfort and abdominal pain which are thought to be symptoms of mercury poisoning, but there seems to be no serious sequelae now.
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한경수 한국관광학회 2005 관광학연구 Vol.29 No.2
Under the historical context, this paper deal with the tourism during the transitional period of Korea(1880~1940), which could be divided into enlightenment era and Japanese-ruling era. The former stands at the ending point of Chosun Dynasty during which domestic tourism followed traditional tourism patterns, while the latter was strongly influenced by the rapid development of transportations. opening up both domestic and international travel in Korea. Author concludes that enlightenment age may be called a turning point stepping out of traditional patterns for domestic tourism and a daybreak for international tourism in both of the inbound and outbound. Japanese-ruling age, on the other hand, might be called a point modern tourism for both domestic and international burgeoned.
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한경수 한국관광학회 2002 관광학연구 Vol.26 No.3
The last five decade of Chosun Dynasty(1860~1910) called ‘the age of enlightenment’ has an important connotation for the study of tourism history in Korea. During those period hundreds of western travellers including missionaries, medical doctors, geographers, diplomats, etc are known travelled to Chosun Dynasty with different purposes in the Korean history. It might not be an overstatement if one say that the period was the starting point of modern tourism in Korea. Through available historical record of the time author examines their travel circumstances in wide perspectives, such as transportations, accommodations, sightseeing, scenery, customs, first impressions, etc in the context of early modern culture and tourism in Korea. From these invaluable contemporary record and data author finally attempts to find historical connotation to the study of Korean inbound tourism.
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한경수,이진용 한국관광학회 2012 관광학연구 Vol.36 No.3
The aim of this research was to analyze the impact of meaning and the resulting outcome of Korea food menu naming and renamimg. The result shown the main dish of Korean Food was reclassified to Rice, Fried Rice, Rice Mixed with Vegetable and Beef, Porridge and Noodle. Also, the soup of sub dish was reclassified to Soup, Cold-Soup, Soybean Paste Soup, Thick Beef Bone Soup and Stew, and side dish was reclassified to Vegetable Side Dishes, Fresh-Vegetable Side Dishes, Cold-Vegetable Side Dishes, Steamed, Boiled, Grilled, Stir-Fried, Fried, Pan-Fried, Kimchi and Pickled Vegetables. When the renaming standard of Korean Food was developed, an first standard was the combination of main menu name, sub menu name, main seasoning name and main recipe. Later, the definition for each menu reclassification was established. More recently, standard language and native language of the National Institute of the Korean Language 「Standard Korean Language Dictionary」 has been adopted. Based on this rule, the names of total 18 menu were renamed for the intention of further establishing consumer trust through standard menu name in food service industry, increase sales volume through customer repurchase and make use of as a new marketing tool for Korea food brand. 본 연구의 목적은 한식 메뉴 분류 및 명명(命名)에 대해 검증하고 재분류․재명명하고자 하였다. 연구결과 한식 메뉴를 주식류의 경우 일품밥, 덮밥, 볶음밥, 비빔밥, 죽, 면으로, 부식류 중 국류는 맑은국, 냉국, 된장국, 곰국, 찌개(조치)로, 찬류는 나물(숙채류), 생채, 냉채, 찜․선, 조림, 구이, 볶음, 튀김, 전·지짐이·적, 김치, 장아찌로 재분류하고 이에 따른 한식 메뉴 재명명 기준을 수립하였다. 기준으로는 첫째,‘주재료명, 부재료명, 주조미료명, 주요리법’순서의 조합으로 명칭을 부여하였으며, 둘째, 메뉴 재분류에 따른 각각의 정의를 확립하여 셋째, 국립국어원 「표준국어대사전」 의 표준어․고유어를 사용하였다. 이를 토대로 한식 재명명 대상 메뉴명 총 18가지를 재명명하였다. 본 연구의 시사점은 외식 및 단체급식소에서 메뉴명 동일성으로 고객에게 신뢰감을 주며, 한식 브랜드를 각인시키는 마케팅 도구로 활용되고자 한다.
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한경수,이정탁 한국관광학회 2013 관광학연구 Vol.37 No.8
The goal of this research was to identify the marketing trend and marketing strategy in South Korea. This study practiced thorough research on subjects, research methods, research design, and cited reference of all 41 papers published by Journal of Korean Marketing Association(JKMA) and Tourism Sciences Society of Korea(TOSOK ) from year 2009 to 2011. This research was concentrated in conducting cross-sectional analysis, and mainly studied brand management, customer satisfaction, and word of mouth. As a result, the research design was found that JKMA has more various and specific object than TOSOK in terms of the type of research methods. The results showed that marketing research has 10 times of quantitative research (42%), 9 times of experimental study(38%), 5 times of mixed study(21%). Also, tourism research has 16 times of quantitative research(21%) and 1 time of qualitative research(6%). In summary, the purpose of this research is to find a better way to understand the marketing strategy in hotel and restaurant research. 본 연구는 기존의 선행연구를 바탕으로 마케팅 연구 동향(Trends)와 마케팅전략에 관하여 살펴보았다. 선행연구를 기반으로 제시된 핵심빈도어 10위중에 서로 공통된 연구주제인 Brand Management, Word of mouth, Customer satisfaction의 해당되는 41편의 연구논문을 대상으로 진행하였다. 본 연구의 내용분석에서 다루어진 분석지표는 연구주제 및 게재년도, 연부방법별 분류, 연구설계별분류, 인용문헌에 관한 분류를 적용하여, 연구대상의 수·빈도·내용, 저널별로 사용된 통계프로그램의 내용, 연구방법의 유형, 연구주제별 변수의 위치 및 내용, 가설의 수, 저널별 인용문헌의 비교, 인용문헌의 전체평균년도 및 수, 국내·외 논문의 인용비율 등의 지표를 저널별 횡적내용분석을 진행하였다. 그 결과 연구설계, 연구방법, 인용문헌 등에서 차이가 나타났다. 본 연구를 통하여 호텔외식관광 분야와 마케팅분야의 비교를 통해 국내환대마케팅의 도입에 기반이 되고자 한다.
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한경수 한국관광학회 2011 관광학연구 Vol.35 No.10
This article was written with TOSOK's effort to trace and document the history of the tourism industry in Korea which includes the Enlightenment Era(1870-1910) and the Japan-ruling period(1910-1945) for the first time as a part of Korea's tourism history. The former era saw the first advent of steamships and trains in Korean history. Trains made travel faster than ever and the steamships foreigners' travel to Korea possible. A few first modern hotels were built in Jemulpo(Incheon) due to the arrival of Hundreds of foreign psychocentric travellers. The first modern foundation of the Korean tourism industry was established during the latter era with the 1st travel agency and guides, modern hotels like Chosun Hotel, large and modern ocean steamships and high-speed trains, etc. These also made travel guide books published, travel tickets issued, travel advertisements put in magazines, travel movies cranked, travel informations contained in the newspapers for the first time in Korea. So it may be possible to call the Enlightenment Era a sprouting time and the Japan-ruling period a founding time in the history of the Korean tourism industry.
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