• Journal of Digital Convergence
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• v.19 no.6
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• pp.85-90
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• 2021

This research focused on four areas of government-sponsored start-up support projects: facility support, funding, education support, and mentoring support, and examined the effects of business performance and the mediating effects of business start-up satisfaction. As a result of the analysis, it was verified that the facilities, education, funds and mentoring support of the start-up support project had a positive effect on the business performance of the founders, and the partial mediating role of the start-up satisfaction was also verified in the relationship between the start-up support project and the business performance. Based on these results, it was confirmed that support programs such as facilities, education, funds, and mentoring in government-sponsored start-up support projects are suitable factors to improve the business performance of founders. Finally, the implications of this study were presented and the limitations of the study and future research directions were discussed.

• The Journal of the Korea Contents Association
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• v.17 no.8
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• pp.644-653
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• 2017

This study aimed to analyze the influence relations by applying Q methodology to five-star hotel restaurants' culinary staffs through the research on the subjectivity of five-star hotels' restaurant menu promotion on culinary staffs' job satisfaction and work devotion. This paper largely suggested two research questions like following. Research Question 1: How is the acceptance type of culinary staffs' job satisfaction and work devotion regarding five-star hotels' restaurant promotion? Research Question2: What are the homogeneous characteristics and the implications shown in the acceptance type of culinary staffs' job satisfaction and work devotion regarding five-star hotels' restaurant promotion? In the results of typological analysis based on such research questions, total three types were drawn. In detail, the type1(N=13)(Active personal development type), the type2(N=10)(Normal menu pursuit type), and type3(N=2(Enterprise development pursuit type) showed distinctive characteristics to each other. Researching five-star hotels' culinary staffs' subjective cases, this study could not comparatively analyze diverse cases. Also, in the future, the follow-up research aims to gradually conduct more diversified and objective analysis by developing more detailed questions and analysis method of Q methodology.

• The Journal of the Korea Contents Association
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• v.9 no.7
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• pp.352-360
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• 2009

This study is to find out influences of self-leadership on team-work, job satisfaction and organizational commitment. To research and analyze, from October 1st to 25th in 2008, the questionary distributed 420 working employees in wine & dining five star hotel in Seoul, then used for data analysis 356. The results come up with; First, behavior-focused strategies and natural reward strategies positively had significant team-work, and also team-work highly had significant job satisfaction and organizational commitment. Second, there was not showed up any significant relationship between constructive thought pattern strategies and team-work. The implication of this study is that if hotels provided self-leadership training programs to employees working at wine & dining, those would have increase self-leadership, positively effect employee satisfaction and organizational commitment. Ultimately it will bring positive effect customer satisfaction as well.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.169-185
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• 2002

Data collections were made from the Seoul five-star hotels'Italian restaurant to set goals on the quantity standardization by bringing up the issues from the analysis of their menus and portions. Brief of this research is as follows. The first, variations of Italian cuisine are significantly different from the region to region. The chef or cook must have general knowledge and understanding, and consider the ingredients and its cooking method. The second, for the understanding of fire Italian menu, languages used for the menu have to be in worldwide understandable languages and for the better understanding of Korean chefs, it should be also described in Korean. The third, for the cost controller and to reduce the cost, all food should be prepared in proper cooking method and set goal for the right portion size. The fourth, menu should be selected based on the customer preferences and the menu cycle change is adequate for four times a year. Italian food and dishes are prepared by above points with the standardized portion size and cooking method, more efficient and uniformed dishes will be provided to customers and customers will be fulfilled with the satisfaction.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.92-103
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• 2010

This study aims at analyzing what influences the menu quality of Italian restaurants in major five star hotels in Seoul have on satisfaction and revisit intention. The survey was conducted from 20st June to 26th June, 2009. The statistical data of the analysis were completed using the SPSS 12.0 program, and frequency analysis, reliability analysis, factor analysis, multiple regression analysis were conducted. The results of this study were as follows. First, the most significant factor in selecting Italian restaurants was found foods taste, and the factor analysis with 45 variables of the menu quality of the Italian restaurants came up with menu factor, foods quality factor, and menu service factor. Second, among the menu quality of the Italian restaurants, menu contents and menu services were found to have a significant effect on satisfaction. Third, satisfaction was found to have a significantly positive effect on revisit intention. Fourth, menu contents were identified to have a significantly positive on revisit intention while food quality and menu services didn't have a positive one. Thus more studies should be focused on a variety of menu quality regarding Italian restaurants in the future. Based on these results, there must be continuous supervision over the menu of Italian restaurants.

• Journal of the Korean Society of Earth Science Education
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• v.5 no.1
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• pp.105-113
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• 2012

The purpose of this study was to examine the effects of storytelling skill on science learning motivation and space perception ability. For this study the 5 grade, 2 class was divided into a research group and a comparative group. The class was pre-tested in order to ensure the same standard. The research group had the science class with storytelling skill, and the comparative group had the class with teacher centered lectures for 10 classes in 10 weeks. The storytelling skill was focused on finding stories, constellation searching, story deciding, story hero deciding, story composition, storytelling completion. To prove the effects of this study, science learning motivation was split up according to attention power, relation, confidence, and sense of satisfaction. Also, space perception ability consisted of two-dimensional rotation, 3 dimension rotations, reflection, three-dimensional searching, number of block, and figure type in pattern. The results of this study are as follows. First, using storytelling skill was effective in science learning motivation. Second, using storytelling skill was effective in space perception ability. Also, after using storytelling skill was good reaction by students. As a result, the elementary science class with storytelling skill had the effects of developing science learning motivation and space perception ability. it means the science class with storytelling skill has potential possibilities and value to develop science learning motivation and space perception ability.