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최영심(Young-Sim Choi),최우석(Woo-Suck Choi) 한국산업경제학회 2013 산업경제연구 Vol.26 No.4
본 연구는 여성의 사회적 위치가 높아지면서 또 하나의 미용관리 수단으로 자리 잡은 네일아트에 관심이 커짐에 따라 경쟁이 심화되고 있는 네일살롱 시장에서의 서비스품질이 고객만족과 재방문 의도에 어떠한 영향이 미치는지를 알아보고자 연구를 수행하였다. 이에 본 연구는 기존 선행연구를 토대로 네일살롱 서비스품질을 환경요인, 서비스과정요인, 커뮤니케이션요인, 서비스상품요인으로 구성 하여 서울 및 수도권을 중심으로 네일살롱 서비스를 이용 경험한 적이 있는 10대 이상의 남?여 고객들을 대상으로 네일살롱 서비스품질이 고객만족과 재방문 의도에 미치는 관계를 검증하고 연구하였다. 가설 검증 결과 본 연구에서 제시한 ‘네일살롱 서비스품질 중 환경요인은 고객만족에 유의한 영향을 미칠 것이다’, ‘네일살롱 서비스품질 중 서비스상품요인은 고객만족에 유의한 영향을 미칠 것이다’, ‘네일살롱 서비스품질 중 커뮤니케이션요인은 고객만족에 유의한 영향을 미칠 것이다’, ‘네일살롱 서비스품질 중 시술과정요인은 고객만족에 유의한 영향을 미칠 것이다’, ‘고객만족은 재방문 의도에 유의한 영향을 미칠 것이다’라는 5개의 연구가설이 모두 검증 되었다. 연구결과를 바탕으로 시사점과 연구의 한계점 및 향후 연구방향을 제시하였다. This study has been implemented in order to determine how service quality has had an effect on customers satisfaction and their intention to visit it again in the nail salon market that has been increasingly competitive as the interest in nail arts that has already been as a means to be a method of another beauty management as the social status of women has been upgraded recently. Accordingly, this study verified and researched how service quality in the nail salon market has had an effect on customers satisfaction and their intention to visit it again for male and female customers of more than teenage who have used the nail salon service focusing on Seoul and capital area by defining the nail salon service quality as environmental factors, service process factors, communication factors and service commodity factors based on previous studies. After verifying the 5 assumptions, we found out that all of those assumptions were duly verified such as "the environmental factors will have a considerable effect on customers satisfaction among the nail salon service quality," "the service commodity factors will have a considerable effect on customers satisfaction among the nail salon service quality," "the communication factors will have a considerable effect on customers satisfaction among the nail salon service quality," "the service process factors will have a considerable effect on customers satisfaction among the nail salon service quality," "the customers satisfaction will have a considerable effect on their intention to visit it again. Based on these study results, suggestions, limitations, and future orientations for further studies have been presented in this study.
주조유동 시뮬레이션에서 자유경계면 추적 기법 비교 연구
최영심 ( Young Sim Choi ),홍준호 ( Jun Ho Hong ),황호영 ( Ho Young Hwang ) 한국주조공학회 2011 한국주조공학회지 Vol.31 No.3
We applied two numerical schemes to improve accuracy of the solution in the flow simulation of molten metal. One method is Piecewise Linear Interface Calculation (PLIC) method and the other is Donor-Acceptor (D-A) method. In the present work, we have tested simple problems to verify the module of the interface reconstruction algorithms. After validations, accuracy and efficiency of these two methods have compared by simulating various real products. On the numerical simulation of free surface flow, it is possible for PLIC method to track very accurately the interface between phases. PLIC method, however, has the weak point where a lot of computational time hangs, though it shows the more accurate interface reconstruction. Donor-Acceptor method has enough effectiveness in the macro observation of mold filling sequence though it shows the inferior accuracy.
강황분말을 첨가한 Sugar-snap cookies의 품질 특성
최영심(Young Sim Choi),이명호(Myung Ho Lee),지옥화(Ok Hwa Jhee) 한국조리학회 2011 한국조리학회지 Vol.17 No.2
The purpose of this study is to investigate the quality characteristics of sugar-snap cookies prepared with Curcuma Longa L. powder(0, 3, 6, 9, 12, 15%) substituted for flour. The pH of the dough of sugar-snap cookies ranged from 6.58 to 7.32, and their moisture contents ranged from 9.09% to 10.77%. The width and spread factor of sugar-snap cookies decreased significantly with increase in Curcuma Longa L powder content(p<0.05); Lightness decreased significantly as the Curcuma Longa L. powder content increased while redness and yellowness increased significantly(p<0.05). Hardness increased with more powder added, and sensory evaluation indicated that the samples with 6% of the powder received higher scores in terms of taste, color, flavor, texture and overall tastes. As a result, sugar-snap cookies with 6% of Curcuma Longa L. powder were valued as best.
최영심(Young Sim Choi),김영태(Young Tae Kim) 한국조리학회 2012 한국조리학회지 Vol.18 No.2
This study examines the moisture contents, color, texture and sensory characteristics of sulgidduk added with agaricus blasei Murill powder(0%, 2%, 4%, 6%, 8%, 10%). According to the result, the moisture content decreased with increasing addition of the agaricus blasei Murill powder. The L-value decreased with increasing addition of agaricus blasei Murill powder. However, a-value and b-value increased with increasing addition of agaricus blasei Murill powder. For the texture of agaricus blasei Murill powder sulgidduk, its hardness, gumminess and chewiness increased with increasing addition of agaricus blasei Murill powder while its adhesiveness and springiness decreased. The sensory evaluation showed that the one added with 6% of agaricus blasei Murill powder was the best in color, flavor and overall acceptability. Consequently, the optimal sulgidduk formulation includes 6% of agaricus blasei Murill powder in color, flavor and overall acceptability.
최영심(Young Sim Choi),엄영호(Young Ho Um) 한국조리학회 2013 한국조리학회지 Vol.19 No.5
This study investigates the quality characteristics of soybean dasik made by mixing roasted beans with ramie leaf(Boehmeria nivea) extract powder. The results are as follows. For soybean dasik not including(0%) ramie leaf(Boehmeria nivea) extract powder, its moisture contents has appeared the lowest to 8.39±0.98%, while soybean dasik with 10% ramie leaf extract powder the highest moisture contents to 14.71±0.02%. As the content of ramie leaf(Boehmeria nivea) extract powder increased, the L-value, the a-value and b-value of soybean dasik with ramie leaf(Boehmeria nivea) extract powder significantly decreased(p<0.05). Among the texture measurement items of soybean dasik with ramie leaf(Boehmeria nivea) extract powder, the hardness, the gumminess, and the chewiness significantly increased as more amount of ramie leaf(Boehmeria nivea) extract powder added, whereas the adhesiveness and the cohesiveness significantly decreased(p<0.05%). The sensory evaluation, color and taste, softness and overall acceptability of soybean dasik with ramie leaf(Boehmeria nivea) extract powder showed that the one with 8% ramie leaf(Boehmeria nivea) extract powder were the most highly preferred, and there was no significant difference in the flavor. In conclusion, the soybean dasik added with 8% ramie leaf(Boehmeria nivea) extract powder is considered the most desirable in all of color, taste, flavor, and overall acceptability.