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        • KCI등재

          중국 내 글로벌 커피전문점에 대한 고객충성도의 결정요인에 관한 연구: IPA 기법에 기반을 둔 한국과 미국 선도 기업 간 고객 전략의 비교 연구

          이형주 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.1

          The purpose of this study is to analyze the relationship between important attributes, satisfaction, loyalty, cultural proximity and the moderating effect of national image in using Chinese coffee shops (Korea/USA) in China. We surveyed businessmen and college students mainly in the first metropolis. Data collection was carried out from January 12th to February 20th, 2016. And 478 copies of the questionnaire were distributed. Only 323 copies were used for the empirical analysis. The results of the analysis is the first, there is a significant difference in the attributes and satisfaction of Chinese consumers in using global coffee shops (Korea/USA). Second, non core attributes(physical environment, employee service) have a significant effect on satisfaction in Korean coffee shop. In addition, non core attributes(brand) have a significant effect on satisfaction in US coffee shop. Third, satisfaction of coffee shop(Korea/USA) has a significant effect on loyalty. Fourth, only the empirical proximity of Korea has a moderating effect between employee service and satisfaction. Only Korean culture and national image have a moderating effect between satisfaction and loyalty. Fifth, only the psychological proximity of the US showed a moderating effect between the side menu and satisfaction, and only the US 's empirical proximity showed a moderating effect between employee service and satisfaction.

        • KCI등재

          뇌학습 원리에 기초한 조리교육을 위한 통합적 고찰

          이정애 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.3

          This study was conducted to explore the direction of culinary education based brain-based education with analysis of comprehensive research. Questionnaire was completed by frequency analysis, factor analysis, reliability analysis and regression analysis by using SPSS 21. The purpose of this study was to investigate the educational system for creative development through cooking sources and to develop brain-based learning theory, and thus to generate the characteristics and effects of the practice in culinary educational context. The basic principles of brain- based learning are brain plasticity, emotional brain, and ecological brain. Students need to be able to enrich their understanding of social interaction so that social brain's function will be activated through consistent and high-quality feedback. Likewise, students should be capable of collecting everything what they have learned. Defining main ideas and goal of the lesson, four factors were derived from development of competency, personality, application, and diversity. Regarding to the result of this study, the implications for the development of a brain-base program were suggested.

        • KCI등재

          An Examination of Expectation as a Comparison Standard in Measuring Service Quality in the Hospitality Industry

          Yoon, Tae-Hwan,Kim, Ki-Young (사) 한국조리학회 2002 한국조리학회지 Vol.8 No.2

          본 연구는 서비스업에서 서비스 품질을 측정하는 것에 있어서 표준과 기대치에 관한 비교다. 외식산업에서의 기대의 개념은 서비스 품질을 측정한다는 것으로 이를 표준화하기 위해 광범위하게 사용되었다. 그러나, 서비스 품질 측정에 있어서 기대치가 당위성과 신뢰성에 의해 많은 연구자들에 의해 비평되었다. 이 연구의 목적은 기대치에 통한 서비스업에서의 서비스 품질을 측정한다는 것이다. 본 연구는 다음과 같은 한계점을 가진다. 첫째로, 연구의 표본수가 적기 때문에 분석에 있어서 신뢰성이 떨어졌다. 둘째, 한정된 한국의 호텔을 이용했던 여행자에 한하여 설문을 했기 때문에 객관성이 결여될 수가 있다. 셋째, 총체적인 서비스 품질과 고객 만족의 측정은 하나의 항목 저울과 이와 같이 그것을 사용하면서 수행되었기 때문에 이들의 신뢰성을 추정하는 것이 불가능했다. 연구결과 소비자가 서비스의 평가를 위한 비교 기준으로서 기대치에 대한 4개의 다른 수준을 가진 요인을 사용하였다. 본 연구에 있어서 기대의 개념이 고객 만족에 서비스 품질보다 관계가 높다는 것을 밝힌다.

        • KCI등재
        • KCI등재

          미국 외식브랜드의 한국시장 진출을 위한 Porter의 경쟁전략에 적용 - 전문커피 시장에 관하여 -

          Wook, Suh-Jin,Seo, Yu-Jong (사) 한국조리학회 2001 한국조리학회지 Vol.7 No.3

          포화된 미국의 외식시장과는 대조적으로 한국의 외식시장은 도입기에서 성장기로의 전환을 맞이하고 있다. 이러한 변화속에서 미국의 외식브랜드들은 한국에 진출하여 다양한 변화와 모험을 겪으면서 다수는 성공적인 전략을 통하여 국내에 입지를 굳혔으며 그렇지 않은 기업들도 있었다. 이러한 현상들은 Porter의 경쟁 전략을 통하여 설명되어질 수 있다. 이는 초창기 미국 브랜드의 국내시장 진출전략이 어떠한 배경으로 수행되었는지를 이해할 수 있으며 또한 최근에 국내에서 빠른 성장세를 보이고 있는 전문 커피숍 시장의 변화에서도 설명되어질 수 있다. 그러나 초기 패밀리레스토랑의 도입배경과 전문 커피숍의 경우는 커피 시장의 세분화정도, 비즈니스 파트너 선택의 기준, 커피 상품과 일반음식과의 소비자들의 다른 인식 등의 몇 가지 다른 점이 있다는 것을 간과해서는 안될 것이다.

        • KCI등재
        • KCI등재

          뇌 학습 기반 적용한 조리능력 평가도구 관련 기초 연구

          이정애 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.5

          Brain-based learning assessment should be applied to the culinary education class, so the present study aims to develop the assessment of creativity education to develop an evaluation of originality education in culinary education. The evaluation using the brain-based learning principle was applied to the cooking education evaluation in four components(change, diversity, interaction, principle of association). The resulting principles are derived from the assessment component of creativity culinary(interaction principle of cooperation, association principle for purpose, change principle of originality, diversity principle for aesthetics). Results reveal that professors need to apply not only teaching methods that focus on active learning processes, but also brain-based teaching assessment methods that help students develop meaning. These results will be helpful in designing and implementing appropriate brain-based educational programs in culinary education. In addition, the educational effect will be further enhanced if the cooking activity teaching, and learning method of the cooking ability approach is applied by the systematic evaluation of the brain learning base.

        • KCI등재

          한국문화에 기반한 호텔인적자원관리와 직원 결과(Employee Outcomes)의 관계에 관한 연구

          이연우 (사)한국조리학회 2017 한국조리학회지 Vol.23 No.8

          Most countries have their own culture that presents different types of behaviour. The employees’ specific ways of working, according to each country, influence its organisation, thus cultural differences have become an essential issue in operating management. Therefore, this study explored how the different cultures based on Hofstede’s paradigm interact within the specific Korean context. This study examined how cultural related HRM practices were enacted in the Korean hotel industry, how the frameworks of Hofstede’s model impact the employee outcomes, including the concept of organisational justice. This study followed a quantitative approach which relied on a positivist paradigm to evaluate the different HRM practices at hotel workplaces with the view of employees. This study gathered a survey on 601 hotel employees in the deluxe sector. The analysis of quantitative data was undertaken using SPSS version 23.0 software and AMOS 23.0 to achieve the research aim for the study. This study contributes new findings to the research literature. The results of this study showed how Confucianism also plays a predominant role in understanding Korean culture, more than the Hofstede’s original four dimensions of culture.

        • KCI등재

          외식조리 전공학생의 창업 교육이 창업효능감을 매개로 창업의도에 미치는 영향

          이우철 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.11

          This study aimed at identifying the effects of entrepreneurship education on entrepreneurial intention and entrepreneurial self-efficacy in college students majoring in foodservice and culinary arts. To achieve this, an empirical analysis was conducted using a structural equation modeling method. The results were as follows. First, competency education, practical education, and education support as sub-factors of entrepreneurship education had a significant effect on entrepreneurial self-efficacy and entrepreneurial intention, while education support had no significant effect on entrepreneurial self-efficacy. Second, entrepreneurial self-efficacy had no significant effect on entrepreneurial intention. Third, entrepreneurial self-efficacy was significantly mediated in the effects of competency education, practical education, and education support on entrepreneurial intention. With job insecurity due to a high unemployment rate being worsened, these results support that the entrepreneurship education program can be usefully used as a very important educational material in that it can increase entrepreneurial intention as a way to revitalize the entrepreneurial market amid the continuous economic downturn for prospective entrepreneurs majoring in foodservice and culinary arts.

        • KCI등재

          빅데이터를 활용한 “조리학원”의 의미연결망 분석에 관한 연구

          이승후,김학선 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.3

          In this study, Big Data was used to collect the information related to 'Cooking Academy' keywords. After collecting all the data, we calculated the frequency through the text mining and selected the main words for future data analysis. Data collection was conducted from Google Web and News during the period from January 1, 2013 to December 31, 2017. The selected 64 words were analyzed by using UCINET 6.0 program, and the analysis results were visualized with NetDraw in order to present the relationship of main words. As a result, it was found that the most important goal for the students from cooking school is to work as a cook, likewise to have practical classes. In addition, we obtained the result that SNS marketing system that the social sites, such as Facebook, Twitter, and Instagram are actively utilized as a marketing strategy of the institute. Therefore, the results can be helpful in searching for the method of utilizing big data and can bring brand-new ideas for the follow-up studies. In practical terms, it will be remarkable material about the future marketing directions and various programs that are improved by the detailed curriculums through semantic network of cooking school by using big data.

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