관광자들의 여행 만족도에 관한 연구

김원인(Woen In Kim) 한국호텔외식관광경영학회 1998 호텔경영학연구 Vol.7 No.2

Motivation arises when individual think of certain activities that are potentially satisfaction. Since people act to satisfy their needs, motivation is thought to be the ulitmate driving force that governs travel behavior. Therefore, tourist motivation should constitute the basis for hospitality industry marketing strategies. It has been suggested that motivation is not destination specific, and destination promotion activities should socio-psychological factors which are unique to each tourist, such as escape, excitement and so on. Consequently, considering destination should reflect both tourist motivation and destination attributies. On the other hand, motivation is only one of many variables which contribute to explaining tourist behavior. Therefore, In this article is investigating relationships between two sets of variables, pre-travel motivation and motivation satisfaction to post-travel, more appropriate than single dependent variable multivariate methods. The purpose of this study is to investigate the relationship between two sets of variables: post-travel motivation satisfaction and the pre-travel motivation that is considering destination attributes for vacation travelers by using factor analysis, correlation analysis, and cluster analysis.

흑미와 녹자 혼합분을 첨가한 식빵의 항산화성 및 품질 특성

김원모(Woen Mo Kim),이윤신(Yoon Shin Lee) 한국조리학회 2008 한국조리학회지 Vol.14 No.4

찰흑미분을 첨가한 밀가루 반죽의 물리적 특성에 관한 연구

김원모(Woen Mo Kim),이윤신(Yoon Shin Lee),김태형(Tae Hyung Kim) 한국조리학회 2006 한국조리학회지 Vol.12 No.4

기능성 베이커리 제품의 이용실태와 선택 요인에 관한 연구

김원모(Woen Mo Kim),이윤신(Yoon Shin Lee) 한국조리학회 2004 한국조리학회지 Vol.10 No.2

This research was accomplished to prove that the actual using conditions of the funtional bakery products would be different by their sex, age group and income, and what would be main factor to choose them. This survey was examened for 268 subjects by the self-administered questionnaire method. 37% of subjects used the funtional bakery products once or twice a week. They normally paid for them 1,000-3,000 won(40%). The biggest merit of the fuctional bakey products was good for health, but high price was the weekest point of them. Over 63% of subjects answered they had the will to use the new functinal bakery products if they would be developed. Mainly they got the information of functional procuts in bakery. Females paid more than males to buy them and had stronger will to use the new procuts. As the age increased, the using frequency of fuctional bakery products also increased. The expences to buy for them once and the will to use new products increased according to income increment. Females thought more important factors as price, taste, and color than males. Twenties and forties answered price was more important than thirties and fifties.

소비자의 외식서비스 평가 영향요인

김원인(Woen In Kim),신현호(Hyun Ho Shin) 한국호텔외식관광경영학회 2000 호텔경영학연구 Vol.9 No.2

So many researches have been taken to understand and find the factors that explain and predict the consumer behavior. It seems that these factors have been influenced by the quality, value, satisfaction, loyalty, word of mouth. Before. consumers attended to the price of services, and decided with the service. Researchers showed that price of service could explain the consumer behavior. But the validity of price as the predictor of consumer behavior has been weaken. Many consumers behaved in different way from the prediction of price-driven study. Then researchers turned their interest to the service quality, and showed that perceived quality could explain the consumer behavior more precisely than the perceived price. But nowadays the perdictability of perceived quality seems not so sure than before. Many consumers purchase the services that are not the cheapest and not the most superior services. So a new predictor need to be developed and explained. And many researchers seem to be interested in the perceived value of service and loyalty. They insist that the perceived value could explain and predict the consumer behavior more accurately than the other two variables. The purpose of this study is to examine the factors which influence the evaluation of restaurant service, focusing on the relationship of quality, value. service satisfaction loyalty, word of mouth, and thus to present useful information which can be used in restaurant marketing. With the foundation of this main purpose, we examine the factors which influence the evaluation of service by using SERVPERP model. In this study, We want to explore the concept of perceived value and loyalty. We would define the perceived value in different way from the prior researchers, and would show the dynamic nature of the consumers` service evaluation. Through the empirical study, these logical process would be investigated and approved. These results would be likely to give to the marketers deep insight about the consumer behavior. So they could affect the consumer behavior to the direction that they want to make. Much more study have to be done to explain the complexity of consumer evaluation process, but the way I have followed in this study would be important side of those approaches.

호텔 불평처리에 대한 고객의 공정성 지각 연구

김원인(Woen In Kim),권동극(Dong Keug Kwon) 한국호텔외식관광경영학회 2005 호텔경영학연구 Vol.14 No.1

산불이 삼마산의 삼림식생에 미치는 영향

김원,박정혜,조영호,Kim, Woen,Park, Jung-Hye,Cho, Young-Ho 한국생태학회 1999 Journal of Ecology and Environment Vol.22 No.3

Authors report the changes of the community structure and secondary succession after fire in Mt. Samma (333 m). Approximately six ha of the red pine (Pinus densiflora) forest and its floor vegetation were burned and cutted down. The vegetation and soil properties were investigated in the burned and unburned sites from April to October, 1998. The dominant species based on SDR₃ in the burned site were Lespedeza cyrtobotrya (96.87), Quercus serrata (77.90), Cyperus amuricus (46.22) and Miscanthus sinensis var. purpurascens (38.33), whereas the dominant species in the unburned site were Pinus densiflora (100.00) and Q. variabilis (66.10) at the tree layer, Q. serrata (100.00) and Zanthoxylum schinifolium (29.64) at the shrub layer., and Q. serrata (76.30) and M. sinensis var. purpurascens (72.84) at the herb layer. The biological spectra based on SDR₃ were Th-D₁-R/sub 5/-e for the burned and H (M)-D₁-R/sub 5/-e type for the unburned site, respectively. The index of similarity (CCs) between the burned and unburned sites was 0.41. The degree of succession (DS) were 609 for the burned and 1168 for the unburned site, respectively. The species diversity (H) and evenness indices (e) of the burned site were lower than those of the unburned site, but the dominance indices (C) was higher in the burned site. In the analysis of soil properties, pH, the content of NO₃/sup -/-N, available phosphrous, and exchangeable cations (K/sup +/, Ca/sup 2+/, Na/sup +/, Mg/sup 2+/) in the burned site were higher than those in the unburned site, whereas the contents of organic matter, total carbon, total nitrogen and NH₄/sup +/-N were lower in the burned site. The results show that dominant species in the burned site change from Miscanthus-Lespedeza→Lespedeza→Quercus and finally to Quercus forest, and the changes of soil properties also affect the early vegetational succession after fire.

찰흑미분을 첨가한 식빵의 물성학적 및 관능적 특성 연구

이윤신 ( Yoon Shin Lee ),김원모 ( Woen Mo Kim ),김태형 ( Tae Hyung Kim ) 한국식품조리과학회 2007 한국식품조리과학회지 Vol.23 No.3

섭제골 지역의 산화지 및 비산화지의 군락구조 비교

심학보,김원,Sim, Hak-Bo,Kim, Woen 한국생태학회 1993 Journal of Ecology and Environment Vol.16 No.4

This is a report on the early vegetation and the secondary succession in the burned area of SeobJe-Go1 of $IIwasan-MY\v{o}n,\;Y\v{o}ngch\v{o}n-Gun,\;Ky\v{u}ngsangbuk-do$ Province. The forest fire occurred on April 8, 1982 and the pine forest and its floor vegetation were burned down. The investigation was done six times from August 20, 1982 to August 13, 1983. The results are summarized as follows: the floristic composition of burned areas $B_1,\;B_2$, and unburned areas $U_1,\;U_2$ were composed of 25, 23, 32, and 27 kinds of vascular plants. respectively. The biological spectra showed the $H-D_1-R_5-e$ type in both the burned and unburned areas. The species of Arundinella hirta, Miscanthus simnsis var. purpurascens and Cares hurnilis var. nana were dominant species in the burned area, while Pinus densiflorrr, Corex humilis var. nana and Rhododendron mucronulatum var. ciliafum were dominant species in the unburned area. Degree of succession of the unburned area was comparatively higher than that of the burned area. Species diversity index and evenness index of the burned area were similar to those of the unburned area. Indices of similarity in sampling sites showed that $B_1\;and\;B_2$ stands were the most similar. pH, total nitrogen, available phosphorus and exchangeable potassium of soil increased but organic matter and total organic carbon decreased after fire.

한반도 해안임연군락의 분포특성

정용규,김원,Jung, Yong-Kyoo,Kim, Woen 한국생태학회 2000 Journal of Ecology and Environment Vol.23 No.3

The research about distributional characteristics of coastal mantle communities in South Korea was accomplished. This study was carried out by direct analysis of the latitude and temperatures of each releve site on the basis of syntaxonomy and hierarchical system of coastal mantle communities which was already obtained from Zurich-Montpellier School's method. The distribution of coastal mantle communities in South Korea appeared from North to South in the order of Rosa rugosa community, Vitex rotundifolia community, the Linario-Viticetum rotundifoliae, the Roso-Viticetum rotundifoliae and the Imperato-Viticetum rotundifoliae, and it was recognized that tendencies of continuous and overlapped distribution pattern in adjacent syntaxa. Consequently, It is suggested that the syntaxonomical, geographical and bioclimatic informations of Japan, North Korea and China are essential to determine the distributional patterns of coastal mantle communities in Korean Peninsula.