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RISS 인기검색어
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- 저자 : 홍하영( Ha Young Hong ) (검색결과 5 건)
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연구논문(硏究論文): 라이프스타일에 따른 베이커리카페 이용행태 및 선택속성에 관한 연구
홍하영( Ha Young Hong ),홍완수( Wan Soo Hong ),박대섭( Dea Seob Park ),김영식( Young Sic Kim ) 한국외식경영학회 2007 외식경영연구 Vol.10 No.1
This study is aimed to examine the kinds of influence that the recent changes of lifestyle has on the attributes of the uses and the selection of bakery cafes. For this study, the self-administered questionnaire was chosen and used as a methodology. The questionnaire was given out to 545 consumers of bakery cafes but of those 506 questionnaires were analyzed after omitting the incompleted ones. All of the data collected for this study was analyzed through frequency analysis, factor analysis, k-means clustering analysis, crosstabluation and ANOVA test with SPSS for Window 13.0 package. The results of the study is as follows: First, when analyzing the 24 categories of selective attribute of a bakery cafe, five factors were extracted: ``food factor,`` ``convenience/ image factor,`` ``marketing factor,`` ``positive experience factor,`` and ``diverse menu factor.`` Second, after doing the cluster analysis on the 20 lifestyle categories, four groups were formed: 1. compound value group, 2. new generation group, 3. trend-oriented group, and 4. health-oriented group. Third, when analyzing the differences in the uses of bakery cafe according to lifestyles, it showed a significant difference: the frequency in the use(p<.05), particular day during the week(p<.001), regular bakery cafe style (p<.001), statical differences in the preferred products in bakery cafes(p<.01). Fourth, when analyzing the differences in the selection of bakery cafe according to lifestyles, it showed a significant difference: food factor (p<.001), convenience and image factor (p<.001), marketing factor (p<.05), and diversity factor (p<.01). In conclusion, the study results showed that there is a difference according to the four lifestyle groups, in the uses and selection, and general attributes. It also suggested the importance of differentiating marketing plans according to different groups.
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연구논문(硏究論文): 라이프스타일에 따른 베이커리카페 이용행태 및 선택속성에 관한 연구
홍하영( Ha Young Hong ),홍완수( Wan Soo Hong ),박대섭( Dea Seob Park ),김영식( Young Sic Kim ) 한국외식경영학회 2013 외식경영연구 Vol.14 No.4
This study is aimed to examine the kinds of influence that the recent changes of lifestyle has on the attributes of the uses and the selection of bakery cafes. For this study, the self-administered questionnaire was chosen and used as a methodology. The questionnaire was given out to 545 consumers of bakery cafes but of those 506 questionnaires were analyzed after omitting the incompleted ones. All of the data collected for this study was analyzed through frequency analysis, factor analysis, k-means clustering analysis, crosstabluation and ANOVA test with SPSS for Window 13.0 package. The results of the study is as follows: First, when analyzing the 24 categories of selective attribute of a bakery cafe, five factors were extracted: ``food factor,`` ``convenience/ image factor,`` ``marketing factor,`` ``positive experience factor,`` and ``diverse menu factor.`` Second, after doing the cluster analysis on the 20 lifestyle categories, four groups were formed: 1. compound value group, 2. new generation group, 3. trend-oriented group, and 4. health-oriented group. Third, when analyzing the differences in the uses of bakery cafe according to lifestyles, it showed a significant difference: the frequency in the use(p<.05), particular day during the week(p<.001), regular bakery cafe style (p<.001), statical differences in the preferred products in bakery cafes(p<.01). Fourth, when analyzing the differences in the selection of bakery cafe according to lifestyles, it showed a significant difference: food factor (p<.001), convenience and image factor (p<.001), marketing factor (p<.05), and diversity factor (p<.01). In conclusion, the study results showed that there is a difference according to the four lifestyle groups, in the uses and selection, and general attributes. It also suggested the importance of differentiating marketing plans according to different groups.
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박홍수(Hong Soo Park),홍하영(Ha Young Hong),홍순기(Sun K. Hong) 한국전자파학회 2018 한국전자파학회논문지 Vol.29 No.4
본 논문에서는 지능적인 원거리 무선전력전송의 방식으로 시간 역전(time reversal) 기반 전파 집속 방법을 제시하였다. 시간 역전 기반의 무선전력전송은 복잡한 전파환경에서도 기기의 위치에 상관없이 전파를 선택적으로 집속하여 높은 peak 전력을 전달할 수 있다. 현실과 가까운 전파환경 시뮬레이션을 통하여 시간 역전 기반의 시․공간 전파 집속 현상을 검증하였고, 집속된 RF를 정류하여 전달된 DC 전압을 확인하였다. 또한 일반적인 협대역 신호(CW) 대비 시간 역전 신호의 peak 향상률과 정류 전력비를 확인한 결과, 최대 12 ㏈ 향상된 peak 전력이 전송되었으며, 따라서 보다 높은 효율로 전력전송이 이루어짐을 확인하였다. In this paper, we demonstrate electromagnetic wave focusing and rectification based on time reversal as a smart method for far-field wireless power transfer. Time reversal in a complex propagation environment allows for transmission of high peak power pulses by focusing the electromagnetic waves selectively regardless of the receiver position. We demonstrate wave focusing and radio frequency (RF) to direct current (DC) rectification via numerical simulation of a complex propagation environment. The results reveal that time reversal can ensure peak power up to 12 ㏈ greater compared to a narrowband continuous wave signal, thereby enhancing the rectified DC voltage with better efficiency.
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홍하영,최상호 호남대학교산업기술연구소 2011 산업기술연구논문집 Vol.17 No.-
현재 국내에서 사용되고 있는 쿠키용 밀가루는 호주산 또는 미국산 연질밀이다. 연간 우리밀 살리기 운동으로 품종개발 연구에 힘입어 한국산 밀의 소비 및 재배 면적이 꾸준히 늘고 있는 추세이지만 우리밀을 이용한 식품 분야의 연구가 아직 많지 않은 실정이다. 따라서 밀가루가 주재료인 제과·제빵 산업에 우리밀을 첨가한 제품을 개발하여 소비자에게 제공한다면 우리밀의 이용 증대에 기여할 수 있을 것이다. 본 연구에서는 우리밀의 이용 증대 및 우리밀을 이용한 제과 제품의 개발과 품질 향상 을 시키고자 그 중에서도 저장성이 우수하며 건강식 간식으로 모든 연령층의 기호도가 높아 이용률이 좋은 쿠키에 밀을 첨가하여 다양한 입맛을 요구하는 요즘 소비자에게 맞는 기호도 특성을 파악하기 위해서 관능적 특성 연구를 실시하였다. 우리밀 및 수입밀, 혼합밀을 이용한 쿠키를 제조하여 관능적 특성을 비교하여 조사한 후 이에 우리밀을 이용한 제과 제품의 다양성 및 기능적인 측면을 고려하여 대중화된다면 시장 가능성이 있을 것으로 기대된다. Abstract Currently wheat flour which is imported from Australia or from U.S. is soft wheat. Through lots of researches on wheat breed development by annual effort to restore our domestic wheat, the consumption and cultivation area of domestic wheat became increased steadily, but there was few studies on food products using domestic wheat flour. Therefore, if new products made from our domestic wheat flour would be provided to consumers, this could contribute the use of domestic flour in the baking industry whose main ingredient is wheat flour. In this study, to develop and to impr-ove new baked products added with our domestic wheat flour, butter cookie was chosen because of longer shelf life and higher preference regardless of age groups. resulting in a considerable consumption as a snack food every year, and sensory evaluation of cookie was examined in order to find out characteristics of consumers' preference.
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