• Monthly Duck's Village
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• s.203
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• pp.12-17
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• 2020

지난해 10월부터 시작된 오리사육제한이 올해 2월까지 4개월간 실시됐다. 사육제한이 끝난 농가들이 기지개를 필 무렵, 코로나바이러스감염증-19(COVID-19, 이하 코로나19)가 터졌다. 3년간 시행된 오리사육 제한으로 생산비를 밑돌면서 오리를 생산해 온 오리업체들은 이번 사육제한을 끝으로 발돋움하려는 청사진을 그려놓았다. 그러나 세계를 '정지'상태로 만든 코로나19로 오리산업은 다시 답보상태에 빠졌다. 올해 외식산업에서의 '오리산업 전성기'를 꿈꾸며 오리자조금이 추진한 '오리 중량판매' 등의 시책은 코로나19로 두문불출하며 외식을 줄인 소비자들에게 제대로 선을 보이지도 못한 상태다. 외식시장의 대부분이 수입육으로 이뤄져 있는 대부분의 축종들은 가정소비가 늘어나면서 오히려 때아닌 특수를 누렸지만 외식수요로 생오리의 대부분을 판매하던 오리산업은 '나홀로' 피해를 입은 축종이 돼 버렸다. 오리사육 제한으로 입은 피해에서 아직 벗어나지도 못한 오리산업, 코로나19는 오리산업에 얼마만큼의 피해를 준 것일까? 이 패해는 언제 끝나는 것일까?

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2018.05a
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• pp.258-260
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• 2018

최근 지속적인 외식산업 시장의 매출 증가와 음식에 대한 질적 서비스 제공이 중요한 사회적인 현상이 되면서 외식산업의 트렌드는 계속해서 변화하고 있다. 외식산업과 관련한 기존의 검색시스템은 사용함에 있어서 상세한 정보를 제공하기 위한 위치, 가격, 분위기 등 다양한 조건에 따른 적합한 정보를 수집해야하는 번거로움 때문에 많은 시간이 투자되어 사용자 입장에서는 검색에 대한 부담이 발생한다. 챗봇은 사용자와 대화를 통하여 상황별 정보 수집이 가능하고 이를 통하여 정보를 제공한다. 이 논문에서는 ChatScript를 사용하여 개인별 취향을 만족시켜주는 식당정보를 상황에 맞춰서 제공가능한 챗봇을 구현한다.

• The Journal of the Korea Contents Association
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• v.7 no.12
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• pp.145-156
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• 2007

This study aims to increase effectiveness of human resources management of food service industry by identifying relationships if influence among self-efficacy, self-esteem and burnout of employee in food service industry. To achieve the purpose of this study, documentary study and empirical study using a structural equation model analysis was conducted. Based upon the relationships among leadership, empowerment and organizational effectiveness in food service industry, comprehensive methods for human resources management can be presented.

• The Journal of the Korea Contents Association
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• v.6 no.12
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• pp.296-308
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• 2006

This study aims to increase effectiveness of human resources management of food service industry by identifying relationships if influence among leadership of manager supervisor, employee' empowerment and organizational effectiveness in food service industry. To achieve the purpose of this study, documentary study and empirical study using a structural equation model analysis was conducted. Based upon the relationships among leadership, empowerment and organizational effectiveness in food service industry, comprehensive methods for human resources management can be presented.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.543-549
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• 2018

Product replacement (PPL) is used widely in marketing and plays crucial roles but the effects of the PPL attributes on a restaurant brand are not well known. Therefore, this study examined the effects of PPL attributes on brand awareness and brand credibility. In addition, the relationship among brand awareness, brand credibility, and brand loyalty was investigated. The study found that the characteristics of PPL, such as information and entertainment, affected brand awareness. On the other hand, inconvenience did not have any impact on brand awareness. In addition, information, entertainment, and inconvenience affected brand credibility. Furthermore, brand awareness and credibility influenced brand loyalty significantly. These results suggest that PPL can be a very effective way to advertise. Hence, PPL should be done with a sense of information and entertainment than simply with more frequent exposure to consumers, which that might cause inconvenience.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.76-80
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• 2006

This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on adding volume of basil which has a specific aroma, taste and some functional ability. Analysis of color differences of demi-glace sauce was showed that a-value of demi-glace sauce decreased with adding basil, whereas viscosity of the demi-glace sauce was decreased. There were no significant differences in color, aroma, taste, appearance, viscosity, feel in mouse and general acceptability with sex and age of subjects. Demi-glace sauce with 2% basil showed best score in sensory evaluation. From theabove results, our data suggest that addition of 2% basil to demi-glace sauce is recommend for commercial use.

• Proceedings of the KAIS Fall Conference
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• 2010.05b
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• pp.716-719
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• 2010

본 연구에서는 소규모 외식산업 창업자의 개인특성, 기업가정신, 경영성과간의 관계를 실증적으로 살펴보고 프랜차이즈 가맹점 창업자와 비가맹점 창업자와의 비교를 통한 차이점및 유의성을 알아보고져한다. 기업가정신이 외식산업을 혁신적으로 경영할뿐 아니라 기업의 경영성과도 증대시킨다는 연구결과들은 많이 보고 되어지고 있다. 따라서 본 연구는 창업자의 개인특성과 기업과정신과의 관계를 살펴보고 아울러 소규모 외식창업에서도 기업가정신이 경영성과에 유의한 영향을 미치는지를 확인하고 프랜차이즈 가맹창업과 비가맹창업에 비교를 통하여 창업형태에 따른 기업가정신이 경영성과에 미치는 영향을 살펴보고져 한다.

• Proceedings of the Korea Contents Association Conference
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• 2019.05a
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• pp.197-198
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• 2019

본 발표문은 경남의 면요리 중에서 진주냉면과 의령소바의 관계에 주목한다. 원형의 진주냉면은 지금 복원된 바 없으나 인근에서 외식산업화로 성공한 의령소바에서 대부분의 흔적을 확인할 수 있다. 경남 면요리의 특징은 다양한 육수의 변화이다. 이러한 경남 면요리의 개성은 다양한 면요리 프랜차이즈 외식산업화의 가능성을 보여준다.

• The Journal of the Korea Contents Association
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• v.20 no.11
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• pp.88-100
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• 2020

This study explored the impact of perceiving communication and empathy skills of workers in the food service industry on communication satisfaction. This study surveyed 715 customers and workers. First, the result showed that the higher the people thought communication skills of worker were, the higher they felt satisfaction on communication in restaurants for both customers and workers. Workers perceived their communication kills better than customers did. Second, the higher the people thought empathy skills of worker were, the higher they were satisfied on communication in restaurants for both customers and workers. Workers perceived their empathy kills better than customers did. Lastly, multiple regression analysis results showed that communication and empathy skills independently had the impact on communication satisfaction for customers. But only communication skills had the impact on satisfaction amongst workers. Maybe the impact of empathy skill was included with that of communication skills. This indicated that there existed the perceptual difference between customers and laborers about communication satisfaction.

• The Journal of the Korea Contents Association
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• v.9 no.11
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• pp.424-431
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• 2009

The research under necessary for systematic study is about recognizing on the Internet marketing in the Food Service Industry. After searching the actual condition with the object of the Lovedaejeon 'Foodservice member, the goal is using fundamental data for strategic marketing plan making systematic Internet marketing in the Food Service area. Analytical result, the influx search which finds the Lovedaejeon 'Foodservice is 3 kinds to be highest : Daejeon, the Daejeon tasty house and fixation keyword of tasty house etc. As for visit area, Daejeon 47.9%, Re-visit 31.9% of 12 hours within re-visit. From tasty house coupon down load, 친친만년점 restaurant 1,837 and from member connection statistics of man and woman, the man is higher than the woman statistically, the marriaged man was higher than the single one. Like this research result, there will be a possibility becoming the fundamental data which is useful in Food Service Industry on the Internet marketing.