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      • KCI등재
      • KCI등재

        주가지수선물시장의 투자자별 거래량과 변동성에 관한 연구

        한경수,이상재 한국경영교육학회 2007 경영교육연구 Vol.45 No.-

        This thesis examines the relationship between trader-type-specific trading volume and volatility in the korean stock Index Futures until June 2005. First, the total of trading volume increases along with its volatility. But in the case of open interest, it's difficult to find any means. Second, when trading volume are decomposed into expected and unexpected components, unexpected shocks are positively associated with the volatility in case of the KOSPI200 futures, but it is a meaningless relation in the KOSDAQ50 futures. Third, it has more powerful effects the increase in the volume than the case of the decrease of that in the KOSPI200 futures, but it's difficult to find any asymmetry in the KOSDAQ50 futures. Fourth, volatility has a meaningful relation with the change of an unexpected trading volume by trade types in a both futures market. Fifth, in the case of individual and domestic commercial investors, increase in the buy makes the price fluctuation much higher than decrease in the KOSPI200 futures. But it hasn't any meaningful asymmetry in the KOSDAQ50 futures. And then, it analyzed the relationship of the volume with the return in the KSIF market. First, the volume of KOSPI200 futures doesn't play a primary role with the clear explanation of return model. Second, an unexpected volume shocks are negatively associated with the return in case of the KOSPI200 futures, but it is a meaningless relation in the KOSDAQ50 futures. In the case of open interest, it's difficult to find any mean in a both futures. Third, The changes in volume by foreigners are positively associated with the return and the volatility, but individuals and domestic commercial investors are negatively associated with the return. This result seems that foreigners are initiatively trading the korean stock index futures, individuals and domestic commercial investors follow the lead made by foreigners. 본 연구는 KOSDAQ50과 KOSPI200 주가지수선물을 대상으로 시장참여자를 개인, 기관 및 외국인으로 구분하고 각 투자주체별로 거래량과 변동성 및 거래량과 수익률간의 관계를 시장별로 살펴보았다. 검증결과, 첫째, 거래량과 가격변동성은 정(+)의 관계이지만 기대와 비기대 거래량은 양 시장에서 다른 부호를 보이고 있다. 그리고 거래량에 대한 변동성의 비대칭적인 반응에 대해서는 투자주체별로 상이한 결과를 보이고 있다 . 두 번째, 거래량과 수익률은 유의적이지 않았다. 또한, 미결제약정 수량이 수익률을 설명하는 정보가치가 크지 않았으며, 순매수의 증가는 외국인만이 시장 선도자로서 수익률과 정(+)의 관계를 낳고 있다.본 연구는 KOSDAQ50과 KOSPI200 주가지수선물을 대상으로 시장참여자를 개인, 기관 및 외국인으로 구분하고 각 투자주체별로 거래량과 변동성 및 거래량과 수익률간의 관계를 시장별로 살펴보았다. 검증결과, 첫째, 거래량과 가격변동성은 정(+)의 관계이지만 기대와 비기대 거래량은 양 시장에서 다른 부호를 보이고 있다. 그리고 거래량에 대한 변동성의 비대칭적인 반응에 대해서는 투자주체별로 상이한 결과를 보이고 있다 . 두 번째, 거래량과 수익률은 유의적이지 않았다. 또한, 미결제약정 수량이 수익률을 설명하는 정보가치가 크지 않았으며, 순매수의 증가는 외국인만이 시장 선도자로서 수익률과 정(+)의 관계를 낳고 있다.

      • KCI등재후보
      • KCI등재

        외식 통계 계정 필요도 분석

        한경수,홍소야,서경미 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.1

        The purpose of the study to examine the requirement of food service statistical account. the questionnaire was composed of two part: the traits of food service statistical accounts by USA and Japan and demographic characteristics. 325 questionnaires were distributed by mail to the member of Korean Food service Management Society and Korea university and college Culinary Management Faculty Association and 92 questionnaires were returned. the data was completed using the SPSS for frequency, mean, t-test, and ANOVA test. As a result of the follows. the 23 traits showed a high priority placed. Seeing the category, Number of customer, unit volume, solid waste, and information technology and application were higher than employee information. Comparing company members to academic members, both of them thought that dimension of unit, sales result, and number of customer. However, company member group indicated that employee information was important.

      • KCI등재

        음식 및 숙박업 통계 지표의 중요도 조사

        한경수 한국외식경영학회 2005 외식경영연구 Vol.8 No.1

        '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

        The purpose of the study was to examine the importance of foodservice statistical indicators on the National Statistical Office and to choose practical indicators. The questionnaire was composed of 12 statistical categories and demographic characteristics. 325 questionnaires were distributed by mail to the members of the Korea Food Service Management Society, Korea University, and the College Culinary Management Faculty Association, with 92 questionnaires being returned. Using SPSS, frequency analysis, mean value, t-test and ANOVA were completed. As a result of the study, 34 indicators were selected. Examples of selected indicators include company name, assets and investments, location, internet address, main business, brand name, organizational form, annual business period, regular temporary, irregular employee, part timer, gross profit, operational cost, sales cost, VAT, number of seats, and convenience area.

      • KCI등재
      • KCI등재

        한국음식의 대량생산 표준레시피개발에 관한 연구(Ⅰ) : 탕반류 With the Focus on Soups

        한경수,이은정,표은영,이현아 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.3

        The objective of this study was to standardize recipes for large quantity production for Korean foods such as Yukkaejang (spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang (beef short-ribs soup) and Seolleongtang (beef and bone soup). We examined the ingredients and the amounts in recipes that were used by 3 groups such as foodservice management companies, commercial restaurants and cookbooks. We analyzed cooking methods from 5 foodservice management companies, 3 commercial restaurants and 2 kinds of cookbooks. Each soup that was made by a standardized recipe was evaluated by consumer sensory panels. The total yield volume and portions for 100 persons were determined as well as ingredients, weights and methods. The standardized recipes were as followed; yield volume after cooking was 38~40kg, optimum service temperature was 78~82℃, preparation time was 4~16 hours for 100 persons, and one portion was 380~400g, and we recorded the weight of foods and methods, as well as reference and garnishes. We expect that the standardized recipes for large quantity production will be necessary for use by cooks as well as by food preparation in foodservice institutions.

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