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Kano 모델에 기반한 국내외 조리교육 서비스 품질속성 비교분석
최정운,김태희,Choi, Jung Woon,Kim, Tae Hee 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4
The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the "minium 4 hour-kitchen class" and "mandatory internship program" were classified into "indifferent quality" for domestic schools and a "must-be quality" for foreign schools; "well-organized internship guidebook", "kitchen class limited to 20 students", "introducing the latest food or restaurant trends", "library with the latest publications related to major", "objective instructor's evaluation", "detailed instructor's evaluation", "instructor's field experience", and "decent communication skills on the part of the instructor" attributes were classified into "attractive quality" for domestic schools and "must-be quality" for foreign schools; and "kitchen classes operated by block system", and "foreign instructors for each ethnic cuisine" attributes were classified into "indifferent" and "attractive quality" for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.
생물화공 , 에너지 / 환경 : 슬러리 반응기에서 액상 디메틸에테르 합성의 물질 전달 해석
최정운(Jung Woon Choi),이상호(Sang Ho Lee),심규성(Kyu Sung Sim),김성현(Sung Hyun Kim),김종원(Jong Won Kim) 한국화학공학회 2001 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.39 No.6
Mass transfer characteristics have been experimentally investigated for liquid phase synthesis of dimethyl ether using a slurry reactor with mechanical agitation. This investigation has been necessitated on clarifying the mass transfer phenomena in the liquid phase dimethyl ether process for the commercialization of the process. By varying loading amounts of Cu-ZnO-Al_2O_3 and γ-alumina, -100㎛ in diameter, the effects of reaction temperature, impeller speed, and gas flow rate on the overall gas-liquid mass transfer coefficient(K_Lia_B) have been investigated. While ignoring the internal mass transfer resistance, the rate-controlling step of overall kinetic rate among gas-liquid mass transfer step, solid-film mass transfer step, and reaction rate step can be varied by changing the value of slurry ratio from very low to very high value. The slurry concentration is one of the most important process variables in the operation of a slurry reactor and it must be decided to get economical efficiency and optimum productivity of the process.
국내 음식관광 활성화를 위한 사이코-컬리너리(Psycho-Culinary) 척도개발 연구
최정운(Choi, Jung Woon),김태희(Kim, Tae Hee) 한국호텔외식관광경영학회 2015 한국호텔외식경영학회 학술발표논문집 Vol.- No.-
Considering the understanding domestic food-tourist characteristics based on psychographics (e.g. lifestyle, food-related lifestyle, personality, and food-related personality traits) and the invigoration of domestic food-tour market, this study attempted to develop scale of domestic food-tourist psycho-culinary. This psycho-culinary scale for domestic foodtourist was developed based on Churchill(1979) and DeVellis(2003)"s Scale development method. In addition, this research identified discriminant and convergent validity, and reliability using exploratory factor analysis, reliability test, and confirmatory factor analysis, and criterion or predictive validity using correlation. Psycho-culinary scale was developed in the following manner. First, 83 item pools was developed based on the study of qualitative; previous studies, focus group interview, and delphi survey. Second, 54 items were generated from 876 potential food-tourists and EFA was employed to identify underlaying dimensions of domestic psycho-culinary scale. EFA identified 12 typologies to describe culinary or food tourist types; family-oriented, reliable, health-conscious, variety-seeking, challenging, social, economical, trend-setting, educated, epicure, localistic, and ambience. This scale will suggest the domestic foodtourism marketing segmentation as valuable marketing tool for promotion, communication and positioning.