• 한국조리학회지
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• 제8권2호
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• pp.19-35
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• 2002

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.

• 한국조리학회지
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• 제23권3호
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• pp.186-195
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• 2017

The purpose of this research was to find the effect of leadership on organizational identification and organizational commitment in casino industry. Prepared questionnaires were distributed to 340 sample employees working in a domestic casino and then a total of 316 questionnaire were used for data analysis. This study was processed by carrying out internal consistency method, exploratory factor analysis besides frequency analysis, multiple regression analysis by using SPSS Win 19.0. The results of research are as follows: 1) transformational leadership had a positive effect on organizational identification. 2) Transformational leadership had a positive effect on affective commitment. 3) Transformational leadership and transactional leadership had a positive effect on continuance commitment. Therefore, this study suggests that transformational leadership is an important factor to raise the employees' organizational identification and affective commitment.

• 복식
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• 제65권4호
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• pp.31-44
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• 2015

The purpose of this study is to examine introduction and establishment of the police uniform during Japan's early Meiji period, in order to get deeper understanding of the introduction of the modern uniform. The research method included a literature review of laws related to police uniform, which were collected and analyzed. The result shows that the uniform stipulated by Keisi-cho Uniform regulation in 1874 included characteristics of Western uniforms that show the rank of the officers using emblems, such as different cap badges and uniform stripes, while maintaining the same form. Later, the modern uniform system came into form with the addition of a national symbol, building system of formal wear, separating uniforms for different classes, and adding additional uniforms. This illustrates the process of introducing and establishing western-style uniform in the East and can serve as a reference for similar studies.

• 유통과학연구
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• 제12권9호
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• pp.53-63
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• 2014

Purpose - The rapid spread of SNS and increase of SNS users have heralded great changes in the tourism industry. Therefore, this study focused on how SNS characteristics- usefulness, convenience, interactivity, and intimacy - influence diffusivity, reliability and, consequently, user's preference for tourist attractions. Research design, data, and methodology - This study is designed not only to collect data with a questionnaire survey but also to test hypotheses with SEM by SPSS 18.0 and AMOS 18.0. Results - Usefulness, interactivity, and intimacy positively affect diffusivity, whereas convenience does not positively affect diffusivity. In addition, intimacy has a negative influence on reliability. However, diffusivity and reliability have positive impacts on the preference for tourist places. Conclusions - Certain characteristics of SNS facilitates the spreading of SNS tourist information. Usability and interactivity have positive impacts on the reliance of tourist information. Better communication can enhance the reliance of travel information. The influence of spreading tourist information has a positive influence on its reliance. Extension and reliance can have positive effects on the preference for tourist attractions.

• Journal of Community Nutrition
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• 제8권2호
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• pp.96-101
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• 2006

This study compares brand equity of the fast food industry between Korea and the Philippines. This comparison is conducted by measuring a price premium that the college students in both countries would pay for hamburgers. Three popular fast food chains in each country, Lotteria, McDonalds', and Burger King in Korea and Jollibee, McDonalds', and Burger King in the Philippines, were chosen for the study. Utilizing a brand-based comparative approach, the findings of the study indicated that Burger King showed the highest brand equity for the premium brand image in both countries, whereas both local brands had a lower brand equity compared to international brands. The results of the study provide useful information for international and local brand managers that wish to establish strategies for a brand image, as well as to manage brand equity effectively. (J Community Nutrition 8(2): 96-101, 2006)

• 대한지역사회영양학회지
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• 제12권5호
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• pp.630-638
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• 2007

The purpose of this study is to investigate an efficient use of labor in personnel scheduling for the restaurant industry. More specifically, this study attends to reduce overall labor cost while not sacrificing both full-time and part-time employees' schedules. The customers' demands were measured by sales in this analysis. Historically, server scheduling in the restaurant has been practiced by manager's experience and intuition; however, those practices provided drawbacks because managers often fail to consider external factors such as a employees' working conditions and change in a restaurant's size. The result of a new method in personnel scheduling provided significant cost saving compared to a previous scheduling technique. This study found that a new method in personnel scheduling allowed the restaurant to save labor cost. The outcome of this study should of for important strategic implication for the restaurant managers.

• 디지털융복합연구
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• 제5권2호
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• pp.91-98
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• 2007

Destination marketing organizations (DMO) have been building up the cyber city in the WWW. Website for DMO is a core channel to promote regional attractions. This research suggests the issue of criteria for evaluating DMO's performance in the Internet. The method of evaluation focuses on the structure in perspective of linkage based on small world theory and direct network. Convention & Visitors & Bureau (CVB) in tourism and travel industry playa role to promote and held the international meeting and exhibitions. CVB's websites evaluated according to web link structure and performance.

• 한국조리학회지
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• 제5권2호
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• pp.237-257
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• 1999

Food ＆ beverage part of nowadays hotel is steadily going up with the improvement of tourism industry and with the raise of income of the people, but some of the hotel kitchen has unchanged problem of low commercial profit and can't make improvement, so there are many kitchen problems. Especially, for the administrators of the hotels are avoiding from Korean kitchen with their cause that it makes lower profit than the other kitchen style. So, they are avoiding Korean kitchen itself, or showing minimized running. But, Korean kitchen should take off from its ways of being an assistant role or necessary evil as the part of income, by finding ways to make appropriate profit and ways to fulfill the variant desires of guests by running systematized and reasonable menu and Food cost control. This study is to suggest efficient management ways for the raise of profit and satisfaction of the guests by finding ways by analyzing the present situation of the menu and Food cost control of Korean kitchen by understanding these problems.

• 한국조리학회지
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• 제11권1호
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• pp.18-29
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• 2005

The study is to find the relationship between brand concept consistency and the consumer attitude toward the extended brand and the moderating roles of knowledge, involvement and typicality on their relationships in the food-service industry. In the severely competitive market, brand extension strategy has become a key strategy to the companies that are trying to expand in the new market and to cut down the marketing cost. First , the similarity which is measured by consistency of brand concept has a positive effect on the consumer attitude toward the extended brand. Second, the knowledge on the original brand has moderating effect on the relationship between consistency of brand concept and the consumer attitude toward the extended brand. More knowledge brings on more favorable attitudes.

• 한국조리학회지
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• 제11권3호
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• pp.18-39
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• 2005

There are various factors to determine success and failure of new product development. Among them one of the most important factors for success will be strategic management of development process for a new product. First the development process for a new product in domestic restaurant business is improvement of existing product quality or extension of a product line. Second, the study found that there is a strong relationship between the development strategy.for a new product and its outcome. The more focused a product becomes in cost efficiency and customer relations, the better reflected the financial and non financial outcome can be in analysis. Third, financial outcome tends to be considered more than non financial outcome on deciding success of the new product development. Fourth, the study indicates that there is a direct relationship between financial non financial outcome analysis and success of new product development.