• 타이어
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• 통권220호
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• pp.40-42
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• 2004

• 타이어
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• 통권218호
• /
• pp.30-36
• /
• 2004

• 타이어
• /
• 통권196호
• /
• pp.23-31
• /
• 1998

• 타이어
• /
• 통권212호
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• pp.39-42
• /
• 2002

• 타이어
• /
• 통권214호
• /
• pp.27-32
• /
• 2003

• 타이어
• /
• 통권184호
• /
• pp.30-37
• /
• 1996

• 한국콘텐츠학회논문지
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• 제18권5호
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• pp.635-646
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• 2018

본 연구는 미쉐린 가이드 레스토랑 이용고객에 대한 주관적 인식을 파악하고자 서울직역 외식경영학과 대학원생을 대상으로 Q방법론을 적용하였다. 분석결과, 6가지 유형으로 도출되었다. 구체적으로, 제 1유형(N=3) : 레스토랑 위생 추구형(Restaurant hygiene-seeking type), 제 2유형(N=6) : 레스토랑 맛 추구형(Restaurant taste-seeking type), 제 3유형(N=5) : 레스토랑 가격 비교 선택형(Select Restaurant Compare Prices type), 제 4유형(N=3) : 레스토랑 가격대비 맛 추구형(Pursuing taste for restaurant price type), 제 5유형(N=2) : 레스토랑 풀 서비스 선호형(Restaurant full service select type), 제 6유형(N=3) : 레스토랑 메뉴구성 선택형(Restaurant menu configuration Select)으로 각 각 독특한 특징의 유형으로 분석되었다. 향후 미쉐린 가이드 레스토랑에 관한 연구에서는 많은 문헌과 실증연구를 바탕으로 보다 세밀한 Q방법론적인 질문과 분석기법으로 수정 보완하여, 응답자들의 다양한 의견을 보다 구체적이며 객관적으로 분석하고자 한다.

• 한국식생활문화학회지
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• 제35권6호
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• pp.538-552
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• 2020

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

• 유통과학연구
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• 제19권8호
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• pp.69-80
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• 2021

Purpose: This study's purpose is to explore the relationship between entrepreneurial marketing orientation on new product development performance via marketing and innovation capabilities. Research design, data, and methodology: This research has applied a survey method which involved 159 respondents from food retailers among Michelin Guide Restaurants in Thailand. The literature's existing measurement scales were used to operationalize the constructs proposed in this study. The analyses were conducted using Partial Least Squares-Structural Equation Modeling (PLS-SEM) to test the hypotheses. Results: The results have shown that new product development performance received positive and direct impacts from entrepreneurial marketing orientation, particularly in three dimensions: customer value orientation, opportunity-driven initiatives, and leveraged resources. Likewise, new product development performance received a positive, indirect impact from opportunity-driven initiatives, risk management, customer value orientation, and innovation that is focused on marketing and innovation capabilities. Conclusions: The results are useful for Thai food retailers as to strategy formulation in order to attract tourists from all over the world to tourist destinations in Thailand. Therefore, this empirical study is extremely important for domestic economic development and the international economy. These findings provide theoretical and managerial contributions for developing competitive strategies which will lead to sustainable business practices, as well as for providing future research directions.

• 월간경쟁저널
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• 77호
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• pp.53-58
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• 2002