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연구논문 : 패밀리레스토랑의 브랜드개성과 고객이 인식하는 자아이미지의 일치성에 관한 연구
윤혜현 ( Hye Hyun Yoon ),정효선 ( Hyo Sun Jung ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.6
The purpose of this study was to measure customers` perception of brand personality and self-image of family restaurants and compare the congruity between brand personality and customer-perceived self-image according to customers` general characteristics. Self-administered questionnaires were completed by 377 customers, and data were analyzed by frequency, chi-square. paired samples t-test, factor, reliability, cluster, and discriminant analyses. Results of the study were as follows: factor analysis of brand personality and customer-perceived self-image as 5 factors, i.e., sincerity(10 variables), excitement(8 variables), competence(7 variables), sophistication (6 variables), and ruggedness(5 variables). As a result, the averages of brand personality and self-image of family restaurants were 2.93±0.39 and 3.24±0.52, respectively. Cluster analysis divided subjects into two groups according to congruity between brand personality and customer-perceived self-image of family restaurants: congruity group and incongruity group. The two groups were differed from one another in general characteristics. Limitations and future research directions are also discussed.
호텔 직원의 경력개발이 개인직무적합성 및 직무만족도에 미치는 영향에 관한 연구
윤혜현(Hye Hyun Yoon),정효선(Hyo Sun Jung) 한국조리학회 2011 한국조리학회지 Vol.17 No.4
The purpose of this study is to understand the influence of employees` career development in the hotel industry on person-job fit and job satisfaction. Based on total 353 employees obtained from empirical research, this study reviews the reliability and fitness of the research model and verifies a total of 3 hypotheses using the AMOS program. The hypothesized relationships in the model test are also analyzed using a structural equation model(SEM). The proposed model provided an adequate fit to the data, χ 2=563.417(p<0.001), df=236, CMIN/DF=2.387, RMR=.070, GFI=.881, AGFI=.848, NFI=.921, CFI=.952, RMSEA=.065. The SEM results show that employees` career management (β=.138), career plan (β=.284), and career identity (β=.437) among employees` career development plans have significant positive effects on person-job fit. Also, employees` career management (β=.238) and employees` person-job fit (β=.637) have significant positive effects on job satisfaction. Limitations and future research directions are also discussed.
특급 호텔의 고용환경 변화 요인이 조리사의 직무 불안정성과 경력 몰입 인식에 미치는 영향에 관한 연구
윤혜현(Hye Hyun Yoon),곽다영(Da Young Gwak),박정환(Jeong Hwan Park) 한국조리학회 2011 한국조리학회지 Vol.17 No.3
The purpose of this study is to explore the influence of the changed employment environment in full-time cooks at deluxe hotels on job insecurity and career commitment. Based on total 389 hotel cooks obtained from an empirical research, this study reviewed the reliability and fitness of a research model and verified total 2 hypotheses with the Amos program. The hypothesized relationships of the model were tested using a structural equation model(SEM). The SEM results show that layoff(β=0.326), an organization structure(β=0.237), irregular workers(β=0.200) among changed employment environment have a significantly positive effect on job insecurity. Also, job insecurity has a significantly positive effect on career commitment. Accordingly, the changed employment environment in workers at deluxe hotels causes job insecurity, making them try harder to stay in an organization. Therefore, motivation is needed for employees` career commitment because the better job insecurity is managed, the more career commitment they have.
윤혜현(Hye-Hyun Yoon),정청송(Chung-Sung Jung),한태룡(Tae-Ryong Hahn) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.6
치자열매에서 geniposide를 추출하여 glycine과 반응시켜 얻은 치자 청색소를 식품에 활용하기 위하여 pH, 온도 및 첨가물에 대한 안정성과 음료 모델의 관능적 특성을 조사하였다. 치자 청색소는 산성에서 불안정하였으며 중성이나 알칼리성 조건에서는 매우 안정하였다. 상온에서 청색소는 매우 안정하여 약 93일의 반감기를 나타내었고, 온도가 증가할수록 분해속도가 증가하여 90℃에서는 약 2일의 반감기를 나타내었다. 혼합 이온용액(Na^+, K^+, Mg^(2+), Ca^(2+)) 0.01 M을 첨가한 경우 45일 저장 후 대조군에 비해 색소 잔존율이 높았다. 당의 종류는 색소의 안정성에 큰 영향을 미치지 않는 것으로 나타났고, 아미노산을 첨가할 경우에는 색소를 약간 안정화시켰으나, 비타민 C를 첨가할 경우 청색소의 안정성을 크게 떨어뜨리는 것으로 나타났다. 치자 청색소를 첨가한 모델음료의 관능평가 결과 대조군에 비해 당류나 무기이온, 아미노산을 첨가한 시료에 대해 높은 선호도를 나타내었다. We investigated stabilities of blue pigment extracted from Gardenia jasminoides at various conditions to check its applicability for beverages. Gardenia blue pigment with maximum absorption at 587 nm was obtained from the reaction of glycine and genipin (aglycone of geniposide). The blue pigment was found to be relatively unstable at acidic pH but very stable at alkaline conditions with half?life values of 102 days and 126 days at pH 9.0 and pH 11.0, respectively. The pigment also showed high thermal stability with half?life value of 55, 18, and 2 days at 50, 70, and 90℃, respectively. The addition of inorganic ions, sugars, and amino acids to model beverage containing this blue pigment increased retention rate at room temperature, while addition of vitamin C decreased the stability. The sensory evaluation of the model beverage showed that inorganic ions and amino acids increased overall acceptability, indicating that the blue pigments of Gardenia jasminoides can be used as a natural colorant for beverage.