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T-Commerce 비즈니스 모델 고객 가치에 관한 연구
황지희(Jee-Hee Hwang),구자일(Ja-Il Koo),문남미(Nam-Mee Moon) 한국방송·미디어공학회 2005 한국방송공학회 학술발표대회 논문집 Vol.2005 No.-
디지털TV라는 진화된 매체와 방송, 통신 융합이 라는 새로운 패러다임의 등장으로 인해 T-Commerce는 그 잠재성에 많은 기대를 받고 있는 시장이다. 그러나 현재까지 국내에서는 양방향 데이터 방송이 보편화된 상황이 아니며, 성공 사례도 부족하여, 비즈니스 모델에 대한 구체적인 연구가 요구되고 있다. 본 연구에서는 T-Commerce 비즈니스 모델에 있어 고객 만족도에 영향을 미치는 고객 가치를 도출하고자 한다. 이를 위해서 우선, e-비즈니스 모델과 고객 만족도에 영향을 미치는 가치에 대한 선행연구들을 통해서 e-Commerce의 고객 가치 요인들을 분석하였다. 선행연구 분석결과를 T-Commerce 프로세스와 접목하여 6가지의 주요 요인을 채택하여, 홈 네트워크 시범단지의 포커스 그룹을 대상으로 실시된 T-Commerce 소비자 조사 결과를 바탕으로 그 타당성을 검증하였다.
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남궁지영(Namgung, Jee-yeong),황지희(Hwang, Ji-hee),김양분(Kim, Yang-boon) 연세대학교 교육연구소 2007 미래교육학연구 Vol.20 No.2
이 연구는 지역 규모와 학교의 설립 유형에 따른 중학교 교육활동의 실태를 파악하고, 3년 주기인 2004년도와 2007년도 결과를 비교함으로써 그 변화 경향을 분석하는데 목적을 두었다. 교육활동의 실태는 학급 풍토, 학습 심리적 배경, 수업, 학습 활동, 학교생활 측면에서 분석하였다. 학급 풍토 중 교사의 사기와 열의 수준은 2004년에 비하여 낮아졌으나, 교사의 자율성, 교사의 성취 압력, 교사의 지원, 수업 분위기는 전반적으로 높아지는 경향을 보였다. 학습 심리적 배경으로서 교과목에 대한 흥미 및 자아개념은 전반적으로 소폭 낮아졌으며, 자아존중감은 약간 증가하는 경향을 보였다. 2004년과 비교하여 보면, 학생들의 학교 수업태도, 수업 집중 시간, 수업 이해 정도 모두 낮아진 경향을 보였다. 학교 생활의 실태로서 중학교 학생들의 비행ㆍ일탈은 거의 나타나지 않았다. 분석 결과에 기초하여 중학교 교육활동 개선을 위한 정책적 제언을 하였다. The specific goals of this study are to identify the qualitative level status and of middle school education in Korea by area population and school establishment type, to analyze the degree of influence qualitative indicators of school education exert on the outcome of school education, and to ultimately compare the findings with those derived from the study conducted in 2004. The conclusion on the qualitative status of middle school education in Korea derived from this study is as follows : In the domain of educational activities composed of such variables as school environment, learning and psychological background, instructional and learning activities, school life, and extra-curricular activities, the achievement-focused leadership of school principals in the area of school environment has in general improved, as have the degree of autonomy, pressure for achievement, teachers' support for students, and classroom atmosphere compared to 2004. However, indicators of morale and enthusiasm of teachers have deteriorated over the same period. In the domain of learning and psychological background, student interest in curriculum and self-concept has declined slightly, whereas their self-esteem has improved slightly over 2004. Student attitude, concentration, and level of understanding in class have declined since 2004. In the domain of school life, delinquency of middle school students was rarely observed.
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Allium 속 향신채 첨가가 찐어묵의 저장성과 품질에 미치는 영향
황지희,조은자 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.1
The effects of the addition of herbs belonging to Allium species on the quality and storage characteristics of kamaboko were studied, The herbs employed in the study were garlic(Allium sativum for, Pekinenese Makino), leek(Allium tuberosum Roth), onion(Allium cepa Linnaeus), and onion skin. water activity(Aw), pH, TBA, VBN, microbial load, textural characteristics and sensory evaluation were tested. 1. Aw of all the samples decreased on storage, the Aw on 10th day ranged from 0.937~0.950. All the samples containing herbs retained the pH 6~7 during the entire storage period even though it decreased gradually on storage. 2. In general, TBA and VBN of the samples containing herbs were lower than the control. The sample containing 3% onion skin showed the lowest TBA and VBN value. 3. The total plate count of the samples containing herbs was low compared to the control even though the total count increased during the storage. The samples containing 3% garlic and 3% onion skin showed the lowest total plate count on 20 days of storage. 4. The sample with garlic showed remarkably low value in sensory evaluation. The samples containing onion and onion skin, however, reached to the high sensory points as storage period increased. They received high points in taste as well as overall acceptance.
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조은자,황지희,문정숙 誠信女子大學校 生活文化硏究所 2003 生活文化硏究 Vol.17 No.-
The present study also investigated possible use of oligosaccharides in Dasik making, as a low caloric and healthy replacement of honey(HON), isomalto-oligosaccha ride(IOS) and fructo-oligosaccharide(FOS) were subjected to a series of tests where they were substiduted for a half or all of honey supplemented in pine pollen Dasik. The treatments were, 100%HON(SI), 100%IOS(S2), 100%FOS(S3), 50%IOS+50%HON(S4), 50%FOS+50%HON(S5), Syrup100%(S6), Sensory and physical characteristics of the Dasik supplemented with various amounts of the oligosaccharides and honey were compared using various methods. The results of the study are summarized as follow: 1. Isomalto-oligosaccharide(23%) had the highest Water activity while Ash ranked the highest position in Honey(0.13%), Fructo-oligosaccharide(2.8poise) had the highest viscosity and pH. 2. Water activity rate in pine pollen Dasik including 100% of honey ranged from 0.50 to 0.56, and Water activity in pine pollen Dasik including oligosaccharide ranged from 0.54 to 0.67. All kinds pine pollen Dasik showed low water activity rate of limitation growth compated to those in yeast or mold during the storage period of six days. 3. The pH of pine pollen Dasik including 100% of honey ranged 3.90 4.06 while that of pine pollen Dasik including oligosaccharide range 3.97 4.11. 4. Total plate number derived from the storage of the pine pollen Dasik added with 100% of honey was 2.1×10^1 1.9×10^3 CFU/g, and that of the pine pollen Dasik added with 100% of oligosaccharide was equal to 2.1×10^1 1.9×10^3 CFU/g. However, the pine pollen Dasik, made up of 50% of honey and 50% of oligosaccharide, had total plate number of 1.2×10^1 2.0×10^2 depending on storage period which was remarkably lower than others. 5. In an actual manufacturing day, the more oligosaccharide was added, the higher result with high brightness was derived. As the storage period became longer, all brightness(L value) and yellowness(b value) decreased, and redness(a value) increased gradually. Color in storing pine pollen Dasik in cold temperature changed less than that in room temperature. 6. Hardness and adhesiveness of Taxture characteristics while storing pine pollen Dasik in cold temperature increased more steadily than that in room temperature. Furthermore, pine pollen Dasik including oligosaccharide revealed low Taxture characteristics 7. Sensory evaluation in terms of appearance of all pine pollen Dasik did not show difference in manufacturing day, but as the storage period increased, score about elasticity and hardness of pine pollen Dasik increased gradually. However, pine pollen Dasik with syrup added decreased remarkably. score ablut adhesiveness increased higher on three days before a manufacturing day. Especially, pine pollen Dasik with combining 50% of honey and 50% of Fructo-oligosaccharide positioned high in overall quallity and score during the entire storing period.
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