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남녀 관광객의 돌산 갓김치에 대한 선호도에 미치는 영향 요인의 컨조인트 평가
강종헌,정항진,Kang Jong-Heon,Jeong Hang-Jin 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3
The purpose of this study was to identify tourist product factor combinations which confer the highest utility to tourists and to establish the relative importance of factors in terms of their contribution to total utility across gender. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. $X^2$ analysis, Conjoint model, Max. Utility model, BTL model, Logit model, K-means cluster analysis, and one-way anova analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well across gender. Second, it was found that total respondents and three clusters regarded taste price as the very important factor across gender. Third, it was found that the male and female tourists most preferred product with light red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the male tourists most preferred simulation product with light red color, shaped package, and highly pungent taste sold at a cheap price in factory. The female tourists most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. Finally, the results of the study provide some insights into the types of effective product designs that can be successfully developed by marketers.
「규합총서(閨閤叢書)」에 수록된 떡의 종류 및 조리법에 대한 고찰
김준희,정항진,오왕규,Kim, Jun-Hee,Jeong, Hang-Jin,Oh, Wang-Kyu 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4
본 연구는 조선 후기 고문헌인 "규합총서(閨閤叢書)"에 나타난 떡의 종류 및 조리방법을 고찰하여 떡의 종류, 떡에 사용된 재료, 떡의 조리법에 대한 내용을 정리하여 전통조리법을 이해하고, 현재의 기호와 식생활에 맞게 재창조하는 데 필요한 문헌적 자료를 제공하고자 함을 목적으로 한다. "규합총서(閨閤叢書)"는 조선시대 빙허각 이씨가 한글로 쓴 가정대백과 전서이다. '주식의편'에 요리법을 소개하고 있으며, 떡의 분류와 함께 28종의 떡이 기록되어 있다. 연구방법은 내용분석 방법(Contents Analysis)을 이용하였다. 떡을 조리형태에 따라 분류하면 찌는 떡 15가지(53.5%), 치는 떡 2종류(7.1%), 삶는 떡3종류(10.7%), 지지는 떡 7가지(25%), 기타 1가지(3.5%)로 찌는 떡이 53.5%로 가장 많았다. 떡의 주재료에 따라 분류한 결과, 찹쌀이 13회, 멥쌀이 10회, 기타가 5회로 나타났다. 떡의 주재료로는 찹쌀이 12회(42.8%), 멥쌀이 10회(35.7%), 기타가 6회(21.4%)로 찹쌀이 멥쌀보다 많이 사용한 것으로 나타났다. 부재료는 꿀, 잣, 대추 순으로 많이 사용하였고, 연육, 검인, 수시, 생마, 송기, 백봉령 등 약제도 부재료로 사용되었다. Rice cake is the most historical food which has been developed from settlement of agriculture and typical traditional food which has manufacture and food historical meaning. Because, the process of rice flour, raw ingredient of rice cake, tells remarkable food processing technology of our nation, and is original form of processed food that we has been taken before agricultural life begun. In this study, contents analysis method is used. Ingredients of rice cakes appeared in "Gyuhapchongseo" glutinous rice 12 times (42.8%), nonglutinous rice 10 times (35.7%), and the others 6 times (21.4%) used as the main ingredients of rice cake. the rice cake separated into 15 types (53.5%) of steamed rice cake, 2 types (7.1%) of pounded rice cake, 3 types (10.7%) of boiled rice cake, 7 types (25%) of sauteed rice cake, and 1 types (3.5%) of the others. it become data for knowing social and dietary culture of the time. And it is for presenting fundamental material of possibility of modern rice cake.
관리자의 권한위임이 종사원의 서비스민첩성과 기업성과에 미치는 영향
류경민(Kyung Min Ryoo),정항진(Hang Jin Jung),신정신(Jeong Shin Shin) 한국관광연구학회 2013 관광연구저널 Vol.27 No.6
This study tries to investigate the relationships among power delegation, service agility, and corporate performance. After the literature review, hypotheses are proposed and the data are collected from employees of 10 major hotels in the Seoul metropolitan area. 300 questionnaires are distributed and 231 returned responses are used to test the hypotheses. Exploratory factor analyses and reliability tests are administered before testing the empirical relationships, and structural equation modeling are used to test the overall model and the hypotheses. The results show that power delegation has a positive affect on service agility, and service agility affect corporate performance positively, confirming the presumed relations. The limitations and future research agenda are provided as well.
강종헌(Jong-Heon Kang),정항진(Hang-Jin Jeong) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.2
The purpose of this study was to measure tourists' preference for alternative restaurants with different combinations of attribute levels: grown area logo, origin description, traditional food, fusion food, national food, and price. A total of 210 questionnaires were completed. A conjoint experimental method was used to develop hypothetical restaurants, and an ordinal probit model was used to measure the effects of the attribute levels on tourists' preference. The ordinal probit model analysis results for the data indicated an excellent model fit. The effects of the attribute levels on tourists' preferences were statistically significant. As expected, estimates of the marginal willingness to pay were statistically significant. Moreover, the tourists were more willing to pay for grown area logo as compared to the other attribute levels. The tourists also considered the grown area logo as a very important attribute. Withe regard to developing and testing conjoint models in the design of choice experiments involving multifactor alternatives, this study may approach a deeper understanding of the conjoint experiment. Greater understanding of the conjoint experiment can improve the managerial diagnoses of the problems as well as the opportunities for different marketing strategies including local branding programs and menu development and marketing communications.
과일 소비에 미치는 음식 관여도의 영향을 매개하는 요인 평가
강종헌(Jong-Heon Kang),정항진(Hang-Jin Jeong) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.2
The purpose of this study was to measure the causal relationships among food involvement, health, mood, convenience, sensory appeal, weight control, and fruit consumption. A total of 290 questionnaires were completed. A structural equation model was used to measure the causal effects of the constructs, and the structural analysis results for the data indicated an excellent model fit. The effects of food involvement on health, mood, convenience, sensory appeal, weight control, and fruit consumption were statistically significant. As expected, health, mood, and weight control had significant effects on fruit consumption. Moreover, food involvement had a significant indirect effect on fruit consumption through health, mood, convenience, sensory appeal and weight control. For the future development and testing of conceptual models that integrate the relationships among personality traits, food choice motives, and fruit consumption, this study may approach a deeper understanding of the complex relationships among fruit consumption behavior-related variables. Greater understanding of these complex relationships can improve the managerial diagnosis of the problem and opportunities for different marketing strategies, including fruit production and fruit product development and marketing communications.