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DINETOP5SCAPE을 이용한 식공간연출에 대한 고객 감정반응 및 재방문의도
류무희 ( Moo Hee Ryu ),진상희 ( Sang Hee Jin ),나정기 ( Jung Ki Na ) 관광경영학회 2009 관광경영연구 Vol.40 No.-
This study researched propriety of questions about a measuring tool, and designed a study model which applied emotional responses and intentions of revisit for `DINETOP5SCAPE` which is named a measuring tool for dining atmosphere display in Korean upscale restaurants, and then utilized it to an empirical analysis by means of on-line questionnaires for 250 general people. According to statistical analyses, Users` satisfaction for `DINETOP5SCAPE`scale needed to be increased, focusing on external service and visual factors. In the emotional aspect of pleasure, satisfaction for auditory factors needed to be increased, and in the cognitive and emotional response, satisfaction for `Table TOP5` factors needed to be raised. This research expects to provide the Korean restaurant industry useful marketing information improving Dining atmosphere display.
정기진(Ki-Jin Jung),김효식(Hyo-Sik Kim),김진호(Jin-Ho Kim),류재홍(Jae-Hong Ryu),강석환(Suk-Hwan Kang),강민수(Min Su Kang),류이현(Lee Hyeon Ryu) 한국에너지기후변화학회 2016 에너지기후변화학회지 Vol.11 No.2
Thermal characteristics and kinetic parameters of residue from the pyrolysis process of polystyrene waste were determined by means of thermogravimetry (TGA) at non-isothermal heating conditions (5, 10, 20 and 40 K/min) for both pyrolysis and combustion processes in the range of 323~973 K. Activation energies and reaction orders of the samples were determined by different methods such as Kissinger, Freeman-Carroll, Chatterjee-Conrad, Friedman and Coats-Redfern methods. Various methods were compared with regard to their accuracy and the ease of interpretation of the kinetics of thermal decomposition. It was found that the apparent activation energies of the thermal processes were different with variation of analytical methods and experimental conditions. The apparent activation energy of combustion in the atmosphere (12.22~81.69 KJ/㏖) was lower than that of pyrolysis in the atmosphere (45.94~92.94 KJ/㏖).
류무희(Ryu Moo Hee),진상희(Jin Sang Hee),나정기(Na Jung Ki) 한국외식경영학회 2009 외식경영연구 Vol.12 No.5
In order to measure the physical and environmental factors in Korean restaurants reflecting Korean unique creativity, a systemized scale to measure Dining Atmosphere Display is considered to be necessary. A tool to measure dining atmosphere display in Korean restaurants was completed by six persons with a doctor's degree among dining atmosphere display professionals, based on Ryu(2007)'s ‘DINESCAPE’ and home and abroad pre-studies on the physical environment of dining atmosphere. The results of this study is a measuring tool of dining atmosphere display in Korean restaurants, 13 questions which are composed of five external service factors, four visual factors, two auditory factors and two olfactory factors extracted from 20 ‘Specialist's DINESCAPE’ scale questions, along with 20 questions about ‘Table TOP5’ factors, were drawn out. This research expects to provide the Korean restaurant industry useful marketing information improving Dining atmosphere display.
시호(柴胡) 생육(生育) 수량(收量)에 대한 파종기(播種期) 및 초기관수(初期灌水) 효과(效果)
김재철(Jae Chul Kim),김정혜(Jung Hye Kim),류정기(Joung Ki Ryu),김기재(Ki Jae Kim),막준홍(Jun Hong Park) 한국약용작물학회 1997 한국약용작물학회지 Vol.5 No.4
When Bupleurum falcatum field was irrigated three times with 20mm at intervals of 10days after sowing, establishment was inproved (64%) and root yield increased to 58kg/10a. And in early growing stage, 30mm irrigation six times at intervals of 10days increased the number of harvested plantsper square meter and resulted in yield increase by 26% over yield from natural plot. 20mm irrigation in sowing time at intervals of 10days and 30mm irrigation in early growing stage at intervals of 10days kept adequate soil moisture content(soil moisture tension : 0.39~0.49bar) and resulted in better es-tablishment, growth and yield of Buleurum falcatum.