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강석우(姜錫祐)(Kang Suk-Woo),오혜민(吳惠珉)(Oh Hye Min) 한일일어일문학회 2010 한일어문논집 Vol.14 No.-
外国語を習うためにはその国の文化を理解しなければならない。第7次敎育課程の日本語敎科書には文化の項目が新しく設けられた。文化とはその言語を使う人々の生活様式であり、その言語も文化の中に属する。すなわち、日本文化を除いては日本語の学習はできないということだ。 文化は学生に興味と動機を持たせ、外国語の学習にも大いに役に立つものである。このような点から文化教育の重要性を認知し、現行高校で使われている、12種の日本語(Ⅰ)教科書の文化に関する内容を分析した。 まず、教科書に取り上げられている文化の内容を見ると、本文とは特に関係ない日本文化を紹介しているに過ぎなかった。また、調査を行った教科書の大部分が単元別に重複または類似した文化の領域が扱われていて、多様な文化を学ぶ環境を学習者に提供していないことが明らかになった。 そこで、本研究では効率的に文化の授業を進めるため、日本語を学習している高校生を対象に日本文化に対するアンケートを実施した。アンケートの結果、多くの学習者が言語の学習よりも大衆文化に関心を持っていることがわかった。また、12種の教科書の中で、大衆文化を扱ったものは2種しかなく、学習者の興味を十分反映しているとは言いがたい。 以上のことから、本研究では学習者の興味を引き付けるために大衆文化を素材にした学習者中心の授業指導案を提示した。
컬리너리투어리즘 촉진을 위한 웹사이트 비교분석 연구: 전북기초지방자치단체(군)를 중심으로
강석우(Kang, Seok-Woo),고범석(Ko, Beom-Seok) 한국외식경영학회 2019 외식경영연구 Vol.22 No.5
본 연구의 목적은 컬리너리투어리즘을 촉진을 위해 전북 기초지방자치단체의 웹사이트를 비교분석하였다. 분석방법으로는 내용분석법을 적용하였으며 분석결과는 다음과 같다. 첫째, 음식문화영역에서 음식문화 및 컬리너리투어리즘 정보는 관찰되지 않았고, 로컬푸드와 향토음식은 콘텐츠에 포함되었다. 둘째, 인증·제도화 영역에서는 부분적으로 로컬푸드와 향토음식 관련 조례가 제정되었다. 셋째, 레스토랑정보제공에서 음식점소개와 메뉴사진 노출은 관찰 되었다. 넷째, 마케팅 전략 영역에서 주변관광지추천, 로컬푸드 추천 등은 적극적으로 촉진하고 있었다. 다섯째, 상호작용영역에서 SNS와 관광후기 연계성은 부족 했다. 본 연구의 가치는 컬리너리투어리즘 관련하여 웹사이트를 대상으로 분석 한 점이며, 표본의 수가 제한적이었던 점이 한계였다. The purpose of this study was to compare and analyze the websites of the basic local governments of Jeonbuk Province for the promotion culinary tourism. For the analysis method, content analysis was implemented and the main points of the result analysis are as follows. First, food culture and culinary tourism information were not found in the area of food culture while local food and folk cuisine were included in the contents. Second, in the area of certification and institutionalization, ordinances on local food and folk cuisine were enacted in part. Third, in terms of information provision on restaurants, introduction to restaurants and images for menu were observed in the websites. Fourth, in the area of marketing strategy, there were active recommendations on nearby tourist attractions and local food but few were available in terms of culinary tourism schedule recommendation. Fifth, for the variety in interactions, there was a lack of linkage between social media activities and tourism reviews. The significance of this study lies in the fact that it examined websites on culinary tourism and the limitation of the study was the limited number of samples.
외식 프랜차이징 분쟁 유형과 기업정보 간의 차이분석 연구
강석우(Seok Woo Kang),나영아(Young Ah Rha) 한국조리학회 2013 한국조리학회지 Vol.19 No.5
This study aimed to analyze the differences between the types of disputes in food service franchises and the relevant corporate information. For this aim, the types of disputes were analyzed on the basis of the cases reported by the Korea Fair Trade Commission, and whether there are any differences from the relevant corporate information was analyzed using SPSS WIN(V.17.0). According to analysis results, the most often seen types of disputes were failure to provide the information disclosure sheet (58.5%) and failure to deposit franchising fee (15.1%). In Kruskal-Wallis test between the type of disputes and related corporate information variables, significant difference was found under significance level p<.05 for sales volume, the establishment period and the number of franchisees, and under p<.1 for the number of full-time employees. In correlation coefficient, the establishment period, the number of full-time employees and the number of franchisees showed positive correlation(p<.05), and the number of full-time employees showed correlation in the number of franchisees and the number of brands under the significance level p<.05. As a solution for the dispute, there should be franchisors` responsibility to comply with the principle of good faith, the authorities` strengthening exemplary transaction criteria and legal systems, as well as experts` consulting for prospective franchisees prior to establishing business.
강석우(Soak Woo Kang),이병구(Byoung Gu Lee) 한국조리학회 2004 한국조리학회지 Vol.10 No.4
This study was accomplished to examine possibilities to apply Korean medicine to breamaking. Extracts of Chungpesagan-tang prepared by the prescription of Korean medicine were used for baking, instead of water among ingredients of baking. Effects of addition of extracts of Chungpesagan-tang on various baking properties were analyzed during the process of baking. Changes in pH values and volumes of doughs during fermentation and pH values of bread showed no differences among samples. Loaf volumes and specific loaf volumes were increased somewhat on addition. The values of cohesiveness, springness, gumminess and brittleness of breads, which were measured by rheometer, were increased on addition while those of hardness were decreased a little. Lightness values of sections of loaves were decreased on addition, but their color differences were increased largely on color difference meter. There were nearly little differences among samples in all the values of parameters of external and internal characteristics and eating qualities of breads by sensory evaluation. Re-purchasing attitude of pullman bread added with Chungpesagan-tang had a high in the gender and age.
향토음식관광 관련 조례 내용분석 - 광역자치단체 조례를 중심으로 -
강석우 ( Kang Seok-woo ),안성근 ( Ahn Sung-kuen ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2020 호텔리조트연구 Vol.19 No.6
This study was intended to analyze the content of ordinances established by Provincial Governments to support local food tourism, and to seek for improvement directions with characteristics of the ordinances. For content analysis of the ordinances, 7 ordinances were analyzed based on normative system and effectiveness system. The analysis revealed that legal systemicity was insufficient in the characteristics of the provisions of the ordinances. Also, some ordinances were shown to be inadequate in the normative system and effectiveness system. The policy target of business was vague in most of the ordinances. Financial responsibility for business support was low and business differentiation was inadequate. It was analyzed that there was a limitation in guaranteeing the effectiveness of the ordinances. Based on this analysis, improvement direction of the ordinances subject to enactment and revision in Provincial Governments was presented.