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호텔레스토랑의 메뉴수명주기 ( Menu Life Cycle ) 에 관한 연구
송청락(Chung Rak Song) 한국조리학회 1996 한국조리학회지 Vol.2 No.-
This study has been done by giving the guide when development of menu or doing marketing strategy in Hotel Restaurant. All products and service has a regular course from induction in market to disappear, so it shall be come out Products Life Cycle theory. In eating business, under the tendency and existing cycle to change menu by taste of customers, liking variation, change of periodic status (environment), MLC(Menu Life Cycle) shall be advised by application PLC (Products Life Cycle) in the process of induction of some menu first and spreading the same business field and then deletion (disappearance) from menu because of no popular. In Emergence Stage, it shall be tried to inform new menu through Cooking Contest, presentation of new menu, free sampling party and others. In Growth Stage, it shall be changed package menu or set menu. In Maturity Stage, it shall be provided complimentary ticket, gift coupon or discount for the customers with some degree of selling record in order to increase using frequency and selling amount after insure new customers. In Decline Stage, it shall be groped for entry underdeveloped country or less advanced nation, but there is no possibility to devote in enterprise, it shall be planned substitute menu development in order to withdraw. By inducting MLC concept, it shall be provided the available informations such as how could some menu be circulated in some restaurant Accordingly do strengthen promotion activities or go to low developed area or overseas, or delete it from menuitems and so on. In the time of decline some menu, it is judged to the time of plan(preparation) of new menu development. In the broad view, when consideration of the concept of menu life cycle, it shall be possible to know which menu is decayed and which menu is developed newly or grownup, so it shall be provided the important information to estimate the tendency of changing menu and set-up a menu development plan.
송청락(Chung Rak Song),김은실(Hyun Ah Kim),김현아(Yong Sik Kim),김용식(Eun Sil Kim),최수근(Soo Keun Choi) 한국조리학회 2012 한국조리학회지 Vol.18 No.2
This study examined low calorie sweeteners (fractooligosaccharide, xylitol, erythritol, agave syrup, stevioside) instead of sugar for Teriyaki sauce to satisfy customers` health needs. After adding sugar, stevioside, agave syrup, erythritol, xylitol, and fractooligosaccharide to Teriyaki sauce, we measured moisture and viscosity. According to the results, the sauce with stevioside had a low moisture content, but its value was the highest in viscosity. The sauce with xylitol had average sweetness equal to that of sugar, but its salinity was very low. There was no significant difference in pH value. The difference in sweet taste showed that the sauce with xylitol met the requirement of sweet taste, soy sauce flavor, taste and savory taste. Therefore, xylitol was a good ingredient for Teriyaki sauce.
돼지뼈를 이용한 갈색육수 소스의 이화학적 및 관능적 특성
김용식(Yong Sik Kim),송청락(Chung Rak Song) 한국조리학회 2001 한국조리학회지 Vol.7 No.1
The purpose of this study was to investigate the sensory and physicochemical properties of brown sauce made with different kind of bone(beef bone, pork bone). For this purpose, the various methods and recipe of brown sauce appeared in the literatures were evaluated to select the most preferable brown sauce. Brown sauces made with pork bone, beef and pork bone showed negative value in the a value (redness). Viscosity of brown sauce made with pork bone was the highest as welI as the brown stock. The sensory tests of brown sauce showed no significant difference between each groups except flavor at p<0.001.
학습공동체 활동 유형에 따른 대학생의 자기결정성 및 학습만족도의 차이
김누리(Kim, Nooree),장선영(Jang, Seonyoung),송청락(Song, Chungrak) 한국열린교육학회 2013 열린교육연구 Vol.21 No.1
본 연구의 목적은 국내 대학에서 활발하게 운영 중에 있는 학습공동체 프로그램에 참여한 학생들의 학습공동체 활동 유형에 따라 자기결정성 및 학습만족도에 어떠한 차이를 나타내는지 알아보고자 함에 있다. 이를 위하여 서울시 내에 있는 S대학에 재학생 중 692명의 ‘경험학습공동체 프로그램’에 참여한 학생들을 대상으로 자율형과 의무형 집단에 속한 학생들을 실험집단으로 설정하고, 활동 전 후로 자기결정성 정도를 측정하였다. 활동 후에는 추가로 학습만족도를 측정하였다. 연구결과 프로그램에 참여한 실험집단은 통제집단에 비해 자기결정성 지수가 떨어졌다. 자율형 집단과 의무형 집단 각각을 구분하여 실험전•후를 비교한 결과 역시 두 집단 모두 평균값이 하락하였다. 특히 의무형 집단의 경우 하락의 폭이 더 큰 것으로 나타났다. 학습만족도에 있어서는 의무형 집단에 비해 자율형 집단이 높은 평균값을 보였으며 이는 통계적으로 유의미하였다. 본 연구의 결론을 제시하면 첫째, 학생들의 자율성이 활동 전후와 비교하여 하락한 것은 프로그램 활동에 대한 보상체제를 외적보상체계에만 의존하였기 때문인 것으로 간주되며 이를 지양하고 내적보상을 제공하는 방안을 모색될 필요가 있다. 둘째, 학습공동체 프로그램의 질적 향상을 위해서는 학습공동체 프로그램에 참여하는 교수자와 학습자 멘토들에게 학습공동체 활동을 지속적으로 점검하고 피드백을 제공할 수 있는 방안이 모색되어야 한다. 마지막으로, 학습공동체에 참여하는 학습자들의 학습만족도 제고를 위하여 학습 주제 및 학습활동에 흥미와 관심을 모을 수 있는 학습자 중심의 교수-학습 방법 적용이 요구된다. The purpose of this study is to explore the effects of two types of learning community (an autonomy group and a compulsory group) on self-determination and learning satisfaction. For this purpose, 692 college students participated in this study. The students belonged to a compulsory group have had considered their grades during studying. In contrast, the students that belonged to an autonomy group could study without any restriction. Both the quantitative and qualitative data were collected and were analyzed in terms of covariance analysis, t-test, and content analysis. The results revealed three things as follows: Firstly, self-determination index of a comparative group is higher than one of a controlled group in significance level. Secondly, self-determination index of the students belonging to both a compulsory group and an autonomy group decreased after participating in learning communities. Thirdly, degree of learning satisfaction of an autonomy group is higher than ones of a compulsory group in significance level. Implications that emerged from these results are as follows: A successful learning community requires supports to stimulate and sustain students' intrinsic motivation. Additionally, continuing monitoring and providing appropriate feedback from instructors and mentors are also needed for effective learning communities. Other considerations are discussed in detail.
반응표면분석을 이용한 데리야끼소스의 최적화에 관한 연구
김현아(Hyun Ah Kim),정현아(Hyeon A Jung),송청락(Chung Rak Song) 한국조리학회 2011 한국조리학회지 Vol.17 No.5
This study attempts to find an optimized amount of soy sauce, sugar and boiling time for the best soy-sauce-based Teriyaki sauce, using the Response Surface Methodology (RSM), The following is the summary of the study, The amount of soy sauce, sugar and boiling time were set as independent variables to study the sensory characteristics of soy sauce, As a result, significant differences in appearance, taste and overall acceptance of soy sauce were observed, In appearance, boiling time was the most effective factor, followed by sugar and soy sauce, The taste was affected most by sugar, followed by boiling time and soy sauce in order, Overall acceptance, ranked in ascending order, is as follows: soy sauce, boiling time and sugar, So based on the study, the best results are: soy sauce 1,182.76 g - 1,210.11 g, sugar 843.97 g - 851.17 g, boiling time 174.49 mins - 181.46 mins, Among them, optimum points are: soy sauce 1,196.44 g, sugar 847.57 g, boiling time 177.98 mins.