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- 저자 : 차경옥 (검색결과 313 건)
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전주 명인, 명가, 명소 음식점의 관계특성이 고객만족과 애호도에 미치는 영향 연구: 전주지역 소비자를 중심으로
차경옥,이대희 관광경영학회 2021 관광경영연구 Vol.102 No.-
In 2012, Jeonju was designated as the 4th UNESCO City of Gastronomy in the world. In 2016, its entire area was expansively re-certified as a Slow City. Owing to such influences, Jeonju surpassed 10 million domestic & foreign tourists. With this background, Jeonju City designated Jeonju food masters, reputable families, and attractions in 2006. In 2020, total 12 masters, reputable families, and attractions have been designated and managed. Thus, the objective of this study is to present the implications by analyzing differences and influence relations of relational characteristics, customer satisfaction, and customer loyalty, targeting total 198 consumers in Jeonju region with experiences of visiting nine masters, reputable families, and attractions except for masters and reputable families of Pyebaek, Kimchi, and Korean traditional sweets. Regarding the customers visiting Jeonju masters, reputable families, and attractions, the factors of relational characteristics such as ‘customer orientation’, ‘scale’, ‘reputation’, and ‘price’ had positive(+) effects on the customer satisfaction. The factor of relational characteristics highly explaining the customer satisfaction was ‘price’. Also, the customer satisfaction had positive(+) effects on the customer loyalty while the factors of relational characteristics also had positive(+) effects on the customer loyalty. The factor of relational characteristics highly explaining the customer loyalty was ‘price’, which was followed by ‘customer orientation’, ‘scale’, and ‘reputation’ in order. The significance of this study is to empirically analyze the relations of relational characteristics, customer satisfaction, and customer loyalty of Jeonju masters, reputable families, and attractions, targeting the consumers residing in Jeonju instead of tourists from other regions. Such Jeonju master, reputable family, and attraction restaurants should increase the revisit through the provision of price, staff training, and convenience space that could satisfy the customers residing in Jeonju. The results of this study presented the future direction for vitalizing the operation of shops by providing the basic data for business strategies of Jeonju master, reputable family, and attraction restaurants.
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기관 배기계 모의실험장치를 이용한 밸브를 통과하는 유동특성에 관한 연구
차경옥 한국마린엔지니어링학회 1999 한국마린엔지니어링학회지 Vol.23 No.2
Flow characteristics of a compressible gas flow through a rotating disc-type rotary valve are investigated experimentally under various conditions. It is known that the mass flow rate through poppet valves of 4-stroke cycle engines and through piston valves of 2-stoke cycle engines decrease with increase in engine speed. Rotary valve is one means by which air may be made to flow inter-mittently through a pipe. In this paper an exhaust system simulator of engine was used to experi-mentally analyze the decrease in flow rate at high rotation speeds and to determine what variables other than rotational speed give rise to the observed behaviour. These variables have been included in an empirical equation which is representative of the measured flow characteristics.
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굴림 베어링 요소의 결함 검출시 음향 인텐시티기술적용에 관한 실험적 연구
차경옥 한국마린엔지니어링학회 1999 한국마린엔지니어링학회지 Vol.23 No.4
The two-microphone sound-intensity technique has been used for the detection of defects in ra-ally loaded ball bearings. The difference in the sound-intensity levels measured for bearings with no defect and for those with intentionally introduced defects of different sizes n heir elements under various operating conditions of loads and speeds is demonstrated. The results show that of an inner-race or ball defect. It is difficult to detect defects at lower speeds. Sound-pressure measurements were also performed for comparison and it shown that the detectability of defects by sound-intensity measurements is better than that by sound-pressure measurements.
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난류유동장에서 Shear - thinning 유체에 의한 마찰저항 감소에 관한 연구
차경옥,김재근,오율권 한국마린엔지니어링학회 1997 한국마린엔지니어링학회지 Vol.21 No.2
Drag reduction in polymer solutions is the phenomenon where by extremely dilute solutions of high molecular weight polymers exhibit frictional resistance to flow much lower than the pure solvent. This effect, largely unexplained as yet, has attracted the attention of polymer scientists and fluid flow specialists. Although applications are beginning to appear, the principle interest to data has been in attempting to relate the effect to the fluid mechanics of turbulent flow. Drag reduction in two phase flow can be applied to the transport of crude oil, phase change system such as chemical reactor, and pool and boiling flow. But the research on drag reduction in two phase flow is not intensively investigated. Therefore, experimental investigations have been carried out to analyze the drag reduction produced by polymer addition in the single phase and two phase flow system. The objectives of the proposed investigation are primarily in identifying and developing high performance polymer additives for fluid transportations with the benefits of turbulent drag. Also we want to is to evaluate the drag reduction in horizontal flow by measuring pressure drop and mean velocity. Experimental results show higher drag reduction using co - polymer(A611P) then using polyacrylamide (PAAM) and faster degradation using PAAM than using A611P under the same superficial velocity.
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차경옥,김재근,Kim, J. G. 대한기계학회 1995 대한기계학회논문집 Vol.19 No.10
Two phase flow phenomena are observed in many industrial facilities and make much importance of optimum design for nuclear power plant and various heat exchangers. This experimental study has been investigated the classification of the flow pattern, the local void distribution and convective heat transfer in swirl and non-swirl two phase flow under the isothermal and nonisothermal conditions. The convective heat transfer coefficients in the single phase water flow were measured and compared with the calculated results from the Sieder-Tate correlation. These coefficients were used for comparisons with the two-phase heat transfer coefficients in the flow orientations. The experimental results indicate, that the void probe signal and probability density function of void distribution can used into classify the flow patterns, no significant difference in voidage distribution was observed between isothermal and non-isothermal condition in non-swirl flow, the values of two phase heat transfer coefficients increase when superficial air velocities increase, and the enhancement of the values is observed to be most pronounced at the highest superficial water velocity in non-swirl flow. Also two phase heat transfer coefficients in swirl flow are increased when the twist ratios are decreased.
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韓國人의 食品 및 飮料水의 Sodium, Chloride, Potassium의 含有量과 그 撮取에 關한 硏究
車景玉,徐舜圭 우석대학교 의과대학 1970 우석의대잡지 Vol.7 No.1
To estimate the dietary intake of sodium, chloride and potassium among Koreans, the sodium, chloride and potassium in korean foods and well-water as well as the optimum salty taste were measured and following results were obtained. 1. The korean home-made soy-bean sauce contained salt of average 24.8g/dl ranging 18.3-28.1g/dl, potassium of average 0.36g/dl ranging 0.18-0.63g/dl; home made soy-bean paste contained salt of average 14.1g/100g ranging 6.4-19.6g/100g, potassium of average 0.26g/100g ranging 0.12-0.58g/100g; home made red-pepper paste contained salt of average 10g/100g ranging 5.9-17.4g/100g, potassium of average 0.46g/100g ranging 0.11-0.77g/100g and korean cabbage kimchi contained salt of average 2.54g/100g ranging 1.08-5.75g/100g. Several other kinds of foods were also measured. 2. One day's total diet for Woo Sok University Hospital employee contained 14.78g of salt in average and 25.63g of salt in one day's total died for Seoul City Hospital employee. Daily dietary intake of salt in 11 doctors was 11.5g in average ranging 8.5-17.6g. 3. Well water in Seoul City contained sodium of average 2.15mEq/L and salt of average 123 5㎎/L. The well-water in mountine area of Choongchung Nam Do contained 26-45.5㎎/L of salt and 159.75-215.75㎎/L of salt in the littoral area. 4. The optimum salty taste of Korean was tested in 280 normal person. The optimum salty taste were 0.5% salt concentration of 3% starch solution in 50% of persons, 0.25% salt concentration in 29.3% of persons and 0.75% salt concentration in 12.9% of persons. 5. The dietary intake of salt of Korean in a day is considered to be about 20g in average ranging 10-25g. Since the range of daily salt intake is wide, it is considered to be convenient to devide the salt daily intake into the two groups, namely an average korean diet may contain 10-20g of salt in a day and a salty Korean diet may contain 21-25g of salt in a day.
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