• 지식경영연구
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• 제24권2호
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• pp.117-135
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• 2023

최근 코로나 19 확산과 언택드 서비스의 선호로 셀프 서비스 기술을 활용한 키오스크가 다양한 서비스 분야에서 활용되고 있다. 키오스크는 인건비를 절감할 수 있고, 업무 효율성을 높일 수 있다는 장점이 있지만, 고객들은 키오스크 사용 과정에서 불편함이나 어려움을 느끼기도 한다. 본 연구에서는 확장된 기대 일치 모형에 기술 우려감과 혁신성을 통합적으로 고려하여 키오스크 지속 사용 의지에 영향을 미치는 선행 요인들을 살펴보고자 한다. IT에 익숙한 젊은 층들의 키오스크에 대한 인식을 살펴보고자 Z 세대를 대상으로 연구 모형을 검증하였다. Z 세대들이 키오스크 사용에 대해 기술적 어려움이나 불편한 점을 느끼고 있다면, 다른 세대들의 고객들도 큰 불편함을 느낄 것으로 예상할 수 있기 때문이다. 본 연구 분석 결과, 기술 우려감은 지속 사용 의지 형성에 부정적으로 유의한 영향을 미침을 확인할 수 있었다. 하지만 고객의 특성 요인 가운데 혁신성은 지속 사용 의지에 유의한 영향을 미치지 않았다. 본 연구 결과를 바탕으로 서비스 업체들은 키오스크에 대한 고객들의 지속 사용 의지 형성 과정을 이해하고, 성공적으로 키오스크를 도입하는데 도움을 줄 수 있을 것으로 기대된다.

• 지식경영연구
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• 제24권2호
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• pp.65-85
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• 2023

본 연구는 최고경영진의 인지적 특성이 R&D투자에 어떤 영향을 미치는지 분석한다. 주의기반관점(attention-based view)에 기반하여 최고경영진의 미래지향성과 위험감수성이 R&D투자 수준을 높일 수 있음을 제시한다. R&D활동은 장기적으로 독점적인 지식을 생성하는 것을 목표로 삼고 있기에 기업의 미래성장가능성 및 경쟁우위를 이해하기위해 최고 경영진의 미래지향성과 위험감수성이 R&D투자에 미치는 영향을 이해하는 것이 중요하다. 추가적으로 최고경영진의 영향력을 조절하는 요인으로 CEO 관련 특성을 제시한다. CEO는 최고경영진의 리더역할을 하고 있기 때문에 만약 CEO의 의사결정권한이 높은 수준으로 집중되는 경우 최고경영진 자체의 특성이 R&D에 미치는 영향이 감소할 수 있다. CEO 특성 중 CEO 이사회의장 겸직 여부 및 CEO 소유지분을 통해 CEO의 높은 영향력을 측정하였다. 1994년부터 2015년까지 미국 제조업체 837개의 샘플을 기반으로, 최고경영진의 미래지향성 및 위험감수성이 높을수록 R&D집중도가 증가함이 나타났다. 그러나 CEO가 이사회의 의장도 겸임하며 높은 지분을 보유할 때, 최고경영진의 R&D집중도에 대한 영향력이 감소하였다. 이는 최고경영진과 CEO 사이에 상호작용이 있으며, CEO의 영향력이 커지고 의사결정권한이 높은 상태 및 구조에 따라 변화할 수 있음을 제시한다. 결론적으로 본 연구의 실증 연구 결과는 최고경영진의 주의와 CEO의 영향력 정도가 장기적인 관점에서의 지식 활용 및 개발을 촉진시키는 데 중요한 요소임을 시사한다.

• 한국식생활문화학회지
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• 제23권3호
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• pp.356-365
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• 2008

The purpose of this study was to survey the current status of bread menus at school, business and industry (B & I), and military foodservice operations and to analyze dietitians' perceptions of applying rice bread in foodservice menus. A questionnaire, which was developed by content analysis, situation analysis, and in-depth interview, was distributed to 183 schools, 31 B & I operations, and 26 air force dietitians. In the school and B & I foodservices, wheat bread was used much more than rice bread and serving frequencies of morning rolls and sliced bread were higher. The military foodservices, however, served much more rice bread as burger buns than the other groups. For the school and B&I operations, consumer preference for wheat bread was perceived as high. In contrast, soldiers preferred rice bread to wheat bread in the military foodservices. The recognized advantages of using rice bread were different among the three groups. The military dietitians perceived the main advantage of using rice bread as an increase of rice consumption, while the school and B & I dietitians viewed it as promoting a healthy image. In all groups, the primary difficulties for using rice bread were the higher cost of rice bread as compared to wheat bread and a lack of facilities (e.g. oven). The military dietitians had the highest levels of positive and active interest as well as intention and opinions toward using rice bread. On the other hand, the school and B & I dietitians had very positive perceptions of rice bread but did not actually apply it in their foodservice menus. Overall, the results of this study suggest that the development of diverse menus using rice bread along with government support of its use, including facilities with ovens as well as rice bread subsidies, should be carried out for on-going expansion of the rice bread supply.

• 한국식생활문화학회지
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• 제21권1호
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• pp.31-41
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• 2006

The purpose of this study was to examine the use of different sorts of Korean traditional liquor among male and female adults in Seoul and Gyeonggi province, their awareness of them and their preference in an effort to discuss what problems Korean traditional liquors were faced with and how they could gain popularity among people in general. First, It is investigated of drinking frequency by gender, 51.3 percent of the male adults drunk once or twice a week, and 33.2 percent of the female adults drunk once or twice a month. Thus, the men drunk more often than the women. By age, the adults who were in their 20s and 30s were far different from those who were in their 50s above in drinking frequency. Second, regarding what kind of liquor they enjoyed, the men enjoyed Soju the most, followed by beer and traditional liquors. The women enjoyed beer the most, followed by Soju and wine. The favorite liquor of the men was Soju, followed by beer and traditional liquor, and the women most liked for beer, followed by wine and Soju. The female adults preferred low-proof liquor more than the male adults. Third, concerning their awareness of traditional liquor, Andong-soju was most widely viewed as traditional liquor, which were followed by Munbaeju, Gyeongju-gyodongbeopju, Gyeongju-beopju, Gukhwaju, Ssal- makgeolri, and Geumsan-insamju. Overall, they were rarely aware what traditional liquor was. Fourth, as to purchase experience, the men and the older people had more experience to buy traditional drinks than the women and the younger ones. Fifth, as for anju (dishes for traditional drinks), they believed that panfried food and Kimchi should be served with coarse liquor. Panfried and streamed dishes were considered to be good complements to Takju (rice wine) and Cheongju (clear strained rice wine), and pot stew and soup were looked upon as good complements to distilled liquor. The above-mentioned findings illustrated that in order to step up the development of the traditional liquor industry, perpetual research efforts should be put into adding new tastes to unique traditional liquor drinks. And it's required to commercialize those drinks, and multiple P.R. and marketing strategies should be prepared to promote their sales.

• 한국식생활문화학회지
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• 제22권2호
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• pp.176-184
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• 2007

The purpose of this dissertation is to analyze the factors which university students feel as stress in their daily life and the correlation between these and their eating habits. The subject are students enrolled at 'H' university in Asan. There are 801 students who response for this research. We surveyed and analyzed the correlation between the life stress and eating habit of university students. It is analyzed that the objects suffered stress most by 'schooling' and 'job complication.' Surveying the general eating habit of university students, it is found that they do not eat meal regularly, i.e., 'average meals (40.9%)' and 'irregular meal(35.2%).' No significant difference was observed in the regularity of meals between sexes. When it comes to overeating or voracity, male students answered 'sometimes(77.6%)' or 'often(22.5%)', but female students answered 'sometimes(66.2%)' or 'often(28.2%)', which means that female students are more frequent in overeating or voracity. The frequency of eating snack is more than once a day 60.1% in female students and 47.3% in male students, which shows that the rate of female students is much higher than that of male students. Surveying the correlation between stress that male and female university students suffer and the regular meal, we found that both of them tend to eat meal irregularly if they are stressed. Comparing the stress for its factor, male students eat meal irregularly if they are stressed by 'schooling' and female students eat meal irregularly if they are stressed by 'figure.' Checking the correlation between stress and time spent for meal, it is found that while male students eat meal in a hurry when they are stressed by 'job affair', female students do so when they are stressed by 'home economy. Analyzing the correlation between frequency of snack and stress, both male and female tend to eat snack more frequently when they are stressed more. In general, males like the oily food more than male, but when students get stresses, females want to eat oily food than male. Analyzing the correlation between stress and preferential menu, males like green vegetables, sea food in the life get less stresses than others Females like a menu of meat get higher stress than others.

• 한국식생활문화학회지
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• 제24권6호
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• pp.607-612
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• 2009

하와이 호놀룰루에서 현지인을 대상으로 돼지갈비, 순두부찌게, 돼지불고기, 닭볶음, 삼계탕 등 전통 한식 10개 품목에 대하여 소비자 기호도 평가를 실시하였다. 참여자들은 총 436명이었으며 인종별로는 일본인 32.8%, 전형적 미국인(코카시언(백인)+아프리카계 미국인(흑인)) 25.3%로 주를 이루었으며 나이별로 거의 고른 분포를 보였고 성별에서는 남성이 여성 보다 20% 많았다. 기호도 평가 결과, 전반적으로 향 7.2~8.2점, 색상 7.0~8.2점, 맛 7.2~8.2점, 종합적 기호도 7.0~8.1점으로 우수하였고 종합적 기호도에서는 돼지갈비 8.2점, 돼지불고기와 감자조림이 8.1점, 닭볶음 8.0점, 김치제육볶음 7.9, 순두부 7.6점, 잡채와 두부조림 7.5점, 오징어볶음 7.2점, 삼계탕은 7.0점의 순으로 우수하게 평가되었다. 한편, 한식 시험운영 2달 후 전체적 기호도, 음식의 양, 음식의 품질, 가격, 조화도, 추천의사, 재구매의사, 민족음식으로서의 유일성, 타민족 음식과의 차별성, take-out의 편리성에 대하여 5점 척도법으로 평가한 바 4.1~4.6의 범위로 매우 우수하였다. 상기 결과를 통하여 평가된 10종의 한식 품목들은 미국 하와이 시장에서 충분한 경쟁력을 가질 수 있을 것으로 기대되었다.

• 한국식생활문화학회지
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• 제22권5호
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• pp.633-644
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• 2007

The study results regarding the ingredient differences, sensory characteristics, purchasing type, usage and improvement direction for home-made traditional doenjang and factory produced commercial doenjang are as follows. The L-value indicates that home-made traditional doenjang has a higher value in average than the factory produce done, and the a-value indicates the opposite. Home-made traditional doenjang had higher water content than commercial doenjang ; however the pH values of commercial doenjang and home-made were 5.34 and 5.32 respectively, which was very similar. Factory produced commercial doenjang showed higher protein content than the home-made traditional doenjang. Regarding the correlation between ingredients, there was a significantly negative relationship between the L-value and a-value but a significantly positive relationship between the L-value and b-value. There were no significant relationship with water content, pH and protein content. For the color and taste, which are the sensory characteristics, commercial doenjang showed higher value than the traditional doenjang, but for smell, the values were similar. Regarding grittiness, the factory produced commercial doenjang had bigger particles than the traditional doenjang. Preference was a bit higher in the traditional doenjang. Of the 380 study subjects, most were from 40 to 49 years old (65.5%), and the most family type were nuclear families which was a total of 400 people (69%). Moreover, the most residential type was apartment which was 355people (61.2%), and for the monthly income, more than 2,510,000won was 48.3%. For the educational background, college education was 304 people (52.4%), and high school education was 199 people, 34.3%. In the usage, most of the people eat doenjang more than once a week, and usually their parents make the doenjang. People used both commercial doenjang and home-made traditional doenjang >home-made only >factory produced commercial doenjang only in that order. The reasons for using the home-made traditional doenjang aredelicate taste and flavor>more nutritious> anti-cancer ingredients in that order. The reason they use the factory produced commercial doenjang is because they don't know how to make it at home. The things that needed to be improved in the home-made traditional doenjang are bad smell> entire quality> flavor> color in order, indicating that studies for reducing bad smell are required. The things that needed to be improved in the factory produced commercial doenjang are taste & flavor> entire quality>bad smell> color in that order, indicating that people are more concern about it tasting like home-made than the smell. From the above results, we can see that better functional doenjang should be developed for family health and to increase the consumption of the doenjang, which has good functional psychological activities, also more various types of foods that use doenjang and scientific studies to reduce the home-made doenjang smell should be continuously studied. Moreover, studies on how to make the factory produced commercial doenjang taste more like traditional doenjang should be performed.

• 한국식생활문화학회지
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• 제22권5호
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• pp.621-632
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• 2007

The purposes of this study were as follows. First is to compare the importance of operational factors to determine types of school breakfast program, and second is to do the preference analysis of operation-related people depending on the attributes and levels of the operation of school breakfast program. The questionnaires developed for this study were distributed to 134 school dietitians, 114 school foodservice officials at the educational board, 68 staff members of foodservice contractors and 493 parents. Statistical data analyses were performed using SPSS/WIN 12.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical foodservice types. According to the analysis on the attributes and levels of the school breakfast operation, the relative importance of each attribute was as followsprice (36.30%), menu (29.60%), foodservice staff (22.54%), serving type (11.55%) to school dietitians, price (34.99%), menu (28.15%), foodservice staff (23.52%), serving type (13.35%) to school foodservice officials at the educational board, menu (30.55%), price (30.24%), foodservice staff (28.75%), serving type (10.47%) to staff members of foodservice contractors and price (36.34%), menu (29.73%), foodservice staff (21.01%), serving type (12.92%) to parents. The results of the conjoint analysis indicated that the school dietitians and school foodservice officials at the educational board preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $1501{\sim}2000won$, and tray serving. Staff members of foodservice contractors preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. Parents preferred the school breakfast operation with 5 traditional menus per 5 day, $6{\sim}7$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. About a half of school dietitians considered that elementary schools were appropriate for the suggested school breakfast operation program. But, 68.2% of school foodservice officials at the educational board, 69.1% of staff members of foodservice contractors, and 38.1% of parents considered high schools to be the suitable model. Therefore, it indicated the need to recognize the different opinions among breakfast operation-related people and take these factors into consideration in developing the school breakfast program.

• 대한토목학회논문집
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• 제29권3D호
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• pp.409-418
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• 2009

본 연구는 부산시 19개 주택재개발사업구역의 7,396명의 표본을 대상으로 도시재생에 의한 지역주민의 주거재정착 여부와 그 비용에 대한 결정요인을 소유자 특성과 토지 및 건축물 특성, 단지특성, 입지특성 등의 변수를 통해 실증분석하였다. 도시재생에 의한 주거재정착과 주거재정착 비용에 대한 결정요인 분석결과를 정리하면 다음과 같다. 첫째, 도시재생에 의한 주거재정착을 결정짓는 요인으로는 소유자의 연령, 거주지, 부동산의 보유기간, 투자여부, 소유권외 권리 등의 설정 등의 소유자 특성과 해당 토지의 지목, 건축물의 용도, 토지와 건축물의 면적과 허가유무, 보상액 등의 토지 및 건축물 특성, 시공사의 브랜드, 조합원 할인액, 단지규모, 중대형 주택의 비율, 녹지율, 건폐율, 용적률 등의 단지특성과 대생활권을 나타내는 입지특성으로 구성된다. 반면, 단지특성에서는 시공사의 브랜드 가치, 중대형 주택의 비율, 용적률 등 주택의 가치를 향상시킬 수 있는 조건들이 주민들의 재정착을 유도하는데 중요한 역할을 하고 있음을 알 수 있었다.

• 한국화예디자인학연구
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• 제37호
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• pp.33-48
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• 2017

본 연구는 다문화 시대의 사회통합과 소통을 위한 정원활동에 대한 이론적 고찰을 토대로 하여 정원활동 프로그램을 개발하기 위한 원예식물 선호도와 원예활동에 대한 선호도를 조사하여 정원활동에 대한 프로그램을 개발하고자 하는데 있다. 본 연구에서 공동체 정원을 활용한 다문화 시대의 소통과 통합을 위한 정원활동 프로그램의 개발을 위하여 정원활동 및 원예 식물 선호도를 조사한 결과, 다문화인의 경우 꽃장식 및 공예활동, 실내 정원 및 실외 정원에서 식물기르기 활동 순으로 높게 조사되었으며, 내국인의 경우 식물을 이용한 요리활동, 실내 정원 및 실외정원에서 식물기르기 활동순으로 높게 나타났다. 식물 선호도에 있어서는 다문화인의 경우 식물 원산지와 다문화인의 본국의 환경적인 일치성으로 인해서 관엽식물이 가장 높게 조사되었으며 내국인의 경우에는 친환경 농산물에 대한 관심 및 최근 도시농업, 베란다 원예, 주말농장에 대한 수요 증가로 채소류에 대한 선호도가 높은 것을 알 수 있었다. 이러한 정원활동과 식물 분류에 대한 선호 결과를 토대로 소통과 사회통합을 위한 정원활동 프로그램은 정원 활동에의 가치를 생명존중의 가치, 돌봄에 의한 배려의 가치, 식물윤리에 의한 가치 3가지 영역으로 구분하였다. 구성된 8회기의 정원활동 프로그램이 다문화 시대의 사회통합과 소통에 적합한 프로그램인지를 알아보기 위하여 정원 및 다문화 분야 전문가를 대상으로 타당성 검증을 한 결과, 본 프로그램의 효과성을 입증할 수 있었다.