경주마의 발굽지표와 경주기록과의 관계

엄영호,김태완,양일석,Um, Young-ho,Kim, Tae-wan,Yang, Il-suk 대한수의학회 1997 大韓獸醫學會誌 Vol.37 No.3

The hoof parameters - hoof angle, toe length, heel length, hoof width, hoof length, heel width, hoof circumference - of 1372 Thoroughbred racehorses in Seoul racecourse were measured. Each parameter was compared with the racing time. The parameters were as follows: fore hoof angle $50.1{\pm}0.09^{\circ}$, hind hoof angle $50.1{\pm}0.08^{\circ}$; fore toe fength $82.8{\pm}0.21mm$, hind toe length $88.8{\pm}0.23mm$; fore heel length $28.6{\pm}0.19mm$, hind heel length $24.5{\pm}0.19mm$; fore hoof width $130.9{\pm}0.30mm$, hind hoof width $125.7{\pm}0.28mm$; fore hoof length $133.3{\pm}0.22mm$, hind hoof length $28.1{\pm}0.22mm$; fore heel width $61.2{\pm}0.32mm$, hind heel width $67.9{\p}0.35mm$; fore hoof circumference $264.2{\pm}0.48mm$, hind hoof circumference $253.8{\pm}0.40mm$. Apart from the hoof angle, the hoof parameters increased in proportion to the body weight. The parameters of forelimbs affected the racing time more than those of hindlimbs. The correlation between hoof parameters and racing time was shown more in short-distance race (1000M) than in long-distance race(2200M). The parameters that had correlation with racing time were hoof width, hoof length, heel width of forelimbs and heel width of hindlimbs.

식자재의 효율적 관리에 관한 연구

엄영호(Um Young Ho) 한국외식경영학회 2000 외식경영연구 Vol.2 No.1

The foodservice industry is becoming more and more important among the increasing of life culture and health that is based on cultural exchange of worle and development of contry in the modern industry. Foodservice culture must be a social public industry for the general public. Therefore, the author recognized the necessity of revitalication of foodservice industry and came to conclusion the productivity of food materials ahould be reconsidered to seek for the operating profit of business through the effective production activity. This study is presenting the problems and improvement for food materials of Hotel F & B, but it has a limitation that only presented in simple theoretical management. Under the effective management of food materials and goods in stock, active studies should be accomplished for re-utility of food materials.

커피전문점의 서비스스케이프가 고객만족과 관계성과에 미치는 영향

엄영호(Young Ho Um) 한국관광연구학회 2010 관광연구저널 Vol.24 No.3

This research is designed to study to draw elements of quality for service scape applicable to coffee shop based on the definition of servicescape, and influence of servicescape while customers use coffee shop gives to customer satisfaction and relation performance(loyalty of customers, commitment). Target of research were customers use coffee shop in Seoul area where most coffee shops are located and was studied for one month during March in the year of 2010. 250 questionnaire were distributed and 242 were collected, and 233 were used for survey except 9 questionnaire which omits answer and are considered lack of trustworthiness. These are summary of study results. First, as factors of service scape comfort of seat, familiar atmosphere, esthetics, adjacency, cleanliness influenced customer satisfaction. Especially seat comfort and esthetics gave most contribution to customer satisfaction. Secondly, in relationship of customer satisfaction and influence result gave crucial impact on customer loyalty and absorption. That means customer satisfaction on coffee shop promotes repeated purchase and continuing retail. Thirdly, in relationship of service scape and result impact elements of service scape has shown giving positive influence on relation results. Therefore, to sustain long term relationship with customers it is considered not only intangible factors in service quality emphasized until at this time but also physical elements are important. However this study has vital meaning by analysis of servicescape of coffee shop contribute important role in long term relationship with customers, but target of research was regionally limited to customers who has used coffee shops in Seoul metro area only.

학교 급식 조리 종사원의 위생 관리 실태와 위생 교육 방안에 관한 연구

엄영호(Young Ho Um) 한국조리학회 2010 한국조리학회지 Vol.16 No.3

학교급식 환경에 따른 급식조리사의 직무 만족과 조직 몰입에 관한 연구

엄영호(Young Ho Um) 한국조리학회 2008 한국조리학회지 Vol.14 No.4

호텔 인적 자원 효율적 관리 방안에 관한 연구

엄영호(Young Ho Um),이재련(Jae Ryun Lee) 한국조리학회 2004 한국조리학회지 Vol.10 No.2

Neverthertess, a structural depression with high expense of costs-low degree of efficiency and high price of commodities-low degree of growth during the last few years. And hotel company`s were doing endeavor for conquer this depression with reshuffle of the personnal system and that systematizing an enterprise and production control. Hotel has more increase personnel expenses percents than increase sold price percents so that hotel reducing cook and as result, hotel has a problem from production selling of foodservice because that is insufficient of cook man power. On studying this research, an importancy of cusine department in inquire hotel and an efficiency man power control of cosine department influence on hotel marketing were made use of analysis for hotel kitchen management. The result of this study is like that. First, the quality of a hotel employee is directly related to that of hotel service, which is functioned as a principle factor on which success or failure of the hotel very largely depends. Second, fair evaluation of merits. Third, cognition for job as expert. Fourth, the roles and competence of the employees were affected much by the inner or outer environmental changes surrounding the hotel enterprises. Fifth, do not underestimate an intelligent ability and will power of employee, and hotel company have to manage that the employees consult themselves about their things of department and improve with the master sense for job. Sixth, pay increase and intensive system. This system can raise the will to achievement for employee`s job, and company can get many benefits from government. Seventh, the employees should be encouraged to have memberships of academic organizations, to actively participate in academic meetings, workshops, conferences, and forums in the area of job performance.

음식문화거리조성 성공 요인에 관한 연구

엄영호(Young Ho Um) 한국조리학회 2006 한국조리학회지 Vol.12 No.1

호텔주방 인적자원관리 방안에 관한 연구

엄영호(Young Ho Um) 한국조리학회 2001 한국조리학회지 Vol.7 No.2

Since 1998 IMF economic crisis, hotel companys have made an operation innovation in generally to reinforce a competitive power. Never ther less. a structural depression with high expense of costs-low degree of efficiency and high price of commodities-low degree of growth during the last few years. And hotel companys were doing endeavor for conquer this depression with reshuffle of the personnel system and that systematizing an enterprise and production control. Hotel has more increased personnel expenses percents than increase sold price percents so that hotel reducing cook and as result, hotel has a problem from production selling of foodservice because that is insufficient of cook man power. On studying this research, an importancy of cusine department in inquire hotel and an efficiency man power control of cusine department influence on hotel marketing were made use of analysis for hotel kitchen management. The result of this study is like that. First, the quality of a hotel employee is directly related to that of hotel service, which is functioned as a principle factor on which success or failure of the hotel very largely depends. Second, fair evaluation of merits. Third, cognition for job as expert. Fourth, the roles and competences of the employees were affected much by the inner or outer environmental changes surrounding the hotel enterprises. Fifth, do not underestimate an intelligent ability and will power of employee, and hotel company have to manage that the employees consult themselves about their things of department and improve with the master sense for job. Sixth, pay increase and intensive system. This system can raise the will to achievement for employee`s job, and company can get many benefits from government. Seventh, the employees should be encouraged to have memberships of academic organizations, to actively participate in academic meetings, workshops, conferences, and forms in the area of job performance.

관광호텔 메뉴 평가모델 개발에 관한 연구

엄영호(Young Ho Um),이윤신(Yoon Shin Lee) 한국조리학회 2000 한국조리학회지 Vol.6 No.3

Menu is regarded as the main factor for management of hotel and restaurant. Menu design was affected by many factors, but there are some items should be considered carefully for development of menu, such as a good understandings of consumers` demand, considering of the regional characteristics, establishing of the exact target, and careful thinking of a unit cost. At last, the most important factor is careful evaluation of developed menu and it have to be continuously reformed by feed back of these factors. Food service industries should create an independent menu(including restaurant layout, consumer level, marketing and advertising) rather than copying other restaurant` menu. Also, we have to design an efficient menu with useful information through the best of menu.

외식기업 관리자의 전략적 리더십이 조직몰입과 조직성과에 미치는 영향

엄영호(Young Ho Um) 한국관광연구학회 2014 관광연구저널 Vol.28 No.12

In a situation of importance of the fact that the strategy direction of an enterprise may differ refer to the manager’s strategic leadership, this research studies relationship among strategic leadership, organizational commitment and systemicity so that provide basic data of human resources management and suggest implication for continuous outcome creation. To sum up, the research result is as below. Firstly, ‘Strategic direction suggestion’, ‘Strategic regulation’, and ‘Effective resource management’ of strategic leadership keys are appeared as positive affection on organization commitment. Secondly, Organization commitment affects in a positive way on organizational outcome. Thirdly, it appeared that ‘Strategic direction suggestion’ and ‘Effective resource management’ affect positively on organizational achievement. Therefore, it has to control and suggest direction to employees strategically based on deep interests and trust on employees, and there is necessity to manage in a way that emphasize the responsibility as well as rights which employees to perform their tasks with motivation and autonomically. The research results have limitation to be generalized on every food enterprise since the research is performed only for employees of food enterprise located in Seoul. Hence, future research shall secure survey for various leveled food companies in a variety of region.