전주 한옥마을 관광지 음식점의 메뉴선택요인에 대한 가치지각이 재구매의도와 전환의도에 미치는 영향

전효진 ( Hyo Jin Jeon ) 대한관광경영학회 2013 관광연구 Vol.28 No.4

This study had purpose to analyse value perception, repurchase intention and switching intention by examining menu selection attributes of restaurants in Jeon-ju Han-ok village, and also, it is to analyse the effect of menu selection attributes on value perception, repurchase intention and switching intention. For this study 278 questionnaires which was distributed to restaurant customers from 10th of March, 2013 to 30th of March, 2013 in Jeon-ju Han-ok Village were used for analysis. The findings from this study were as follows. First, after factor analysis of menu selection attributes, it was divided into essential factor, external factor, service factor and psychological factor. Second, it is found that essential factor, external factor, service factor and psychological factor have effects on value perception at statistical significance level, then, the greatest of those is the essential factor. Third, it was found that the value perception of restaurants has positive influence on repurchase intention. Finally, it was found that after analysing the relationship between value perception and switching intention, value perception has negative influence on switching intention, and it also showed the higher value perception of restaurant customers, the lower switching intention.

패밀리 레스토랑 고객의 외식 행동과 서비스 품질 만족 요인에 관한 연구

전효진,Jeon Hyo-Jin 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.4

The purpose of this study was to obtain strategies for more effective management of family restaurants. A quantitative methodology was used to obtain the results. A questionnaire was designed to elucidate consumer dining patterns, as well as the factors that are important for consumers satisfaction in terms of the foodservice quality. The questionnaires were used to gather information from consumers at family restaurants and were then analyzed and evaluated. The results of this study indicated that there were important factors related to consumer satisfaction and the service aspects of family restaurants. As the results of empirical analysis, service quality factors in family restaurants were categorized into four factors such as inner shape of food, outer shape of food, facilities and service factors respectively. The analysis showed statistically significant difference at the 5% significance level in outer shape of food, facilities and service factors. These results will be used to assist in menu planning and quality reforms in the foodservice industry.

하이드록시기를 갖는 Hyper Crosslinked 고분자 입자의 합성

전효진(Hyo Jin Jeon),김동옥(Dong Ok Kim),박제성(Jea Sung Park),김종식(Jong Sik Kim),김동욱(Dong Wook Kim),정미선(Mi Sun Jung),신승환(Seong Whan Shin),이상욱(Sang Wook Lee) 한국고분자학회 2011 폴리머 Vol.35 No.1

With the synthesis of hyper crosslinked polymer particle (HCPP), having microporous structure with hydroxyl functional group, synthesized via polymerization reaction consists of three steps-suspension polymerization, hyper crosslinking by Friedel-Craft catalysis and hydrolysis reaction, the effects of the ratio of each monomer, hyper crosslinking conditions and CO2 supercritical drying on the variations of surface morphology, pore size & distribution and BET surface area of HCPP have been investigated. It was observed that the formation of surface crack or fracture of HCPP was intimately related with the degree of hyper crosslinking reaction between microphase separated domains. And the value of BET surface area of HCPP increased with the increase of reaction temperature, time and the amounts of solvent used in hyper crosslinking step. Moreover, CO2 supercritical drying was proven to be a very effective method for removing stabilizer, unreacted monomers and oligomers from HCPP but needed to add methanol as a co-solvent for efficient removing of residual catalyst.

Remote work를 위한 workation 오피스 도입이 근무자의 주의집중력, 생산성, 창의성에 미치는 영향에 관한 실험연구

전효진(Jeon, Hyo-Jin),유지원(You, Ji-Won),전정윤(Chun, Chung-Yoon) 대한건축학회 2023 대한건축학회 학술발표대회 논문집 Vol.43 No.1

The purpose of this study is to investigate the effect on work efficiency when providing a workation space to office workers. For this purpose, a field experiment was conducted at an office in Seoul and a workation office in the suburbs. For work efficiency, attention, productivity, and creativity were measured using a neuroarchitectural approach. As the results of study, those who worked in the workation office showed higher concentration and work productivity than those who work in their city-based office. During working, they perform work under low stress, and show higher spatial satisfaction than city-based office. Therefore, the workation office that combines work and vacation improves the work efficiency of workers.

유아교사의 직장 내 사회적지지가 교사-유아 상호작용에 미치는 영향에서 놀이교수효능감의 매개효과

전효진(Hyo-jin Jeon),문혁준(Hyuk-jun Moon) 학습자중심교과교육학회 2024 학습자중심교과교육연구 Vol.24 No.13

목적 본 연구는 유아교사의 직장 내 사회적지지가 교사-유아 상호작용에 미치는 영향에서 놀이교수효능감의 매개효과를 분석하였다. 방법 수도권에 위치한 어린이집에서 재직 중인 보육교사 중 유아학급의 담임교사 123명과 유치원에서 재직 중인 담임교사 119명의 직장 내 사회적지지, 놀이교수효능감, 교사-유아 상호작용 데이터를 수집하였다. 수집한 데이터는 SPSS 25.0 프로그램과 AMOS 18.0프로그램을 활용하여 분석하였다. 결과 첫째, 유아교사의 직장 내 사회적지지, 놀이교수효능감, 교사-유아 상호작용은 측정변인간의 상관관계를 알아본 결과 모두 정적상관이 있는 것으로 나타났다. 둘째, 유아교사의 직장 내 사회적지지와 교사-유아 상호작용의 관계에서 놀이교수효능감이 부분매개역할을 하는 것으로 나타났다. 결론 이러한 결과는 직장 내 사회적지지의 긍정적 지원을 위한 교육현장의 노력을 요구하며, 유아교사의 교사-유아 상호작용의 질을 높이기 위하여 놀이교수효능감을 강화할 수 있도록 지원하는 교사교육 프로그램이 개발 될 필요가 있음을 강조한다. Objectives This study examined the mediating effect of play teaching efficacy in the relationship between early childhood teachers’ social support within the workplace and teacher-child interactions. Methods The data were collected from 123 teachers in preschooler classes at daycare centers and 119 homeroom teachers in kindergartens in the Seoul metropolitan area to find out social support in the workplace, play teaching efficacy, and teacher-infant interaction. The collected data were analyzed using SPSS 25.0 and AMOS 18.0 programs. Results Firstly, there were significant positive correlations among early childhood teachers’ social support within the workplace, play teaching efficacy, and teacher-child interactions. Secondly, play teaching efficacy partially mediated the relationship between early childhood teachers’ social support and teacher-child interactions. Conclusions These results demand that the efforts of the educational settings to enhance positive support for the teachers’ social support. Moreover, the results stressed the need to develop education programs for teachers to encourage play teaching efficacy in order to enhance teacher-child interactions.

향토음식점 상차림의 시각적 요인이 고객만족도와 행동의도에 미치는 영향 연구

전효진(Jeon Hyo Jin) 한국식공간학회 2016 식공간연구 Vol.11 No.2

본 연구의 목적은 전주지역 향토음식점을 방문한 관광객을 대상으로 향토음식점의 상차림에 대한 시각적 요인을 실증적으로 분석하고, 이와 관련된 변수들이 고객만족과 행동의도에 미치는 영향을 알아보고자 전주지역에서 향토음식점을 방문한 고객을 대상으로 편의임의추출방식을 상요하여 260부의 설문지를 배포하여 그 중 불성실한 설문을 제외하고 총 247부를 실증분석에 사용하였다. 247부의 설문을 실증분석에 사용하였다. 향토음식점의 시각적 요인에 대한 분석결과 독창성과 조화성, 매력성 그리고 현시성 요인으로 분석되었으며, 향토음식점의 시각적 요인중 조화성요인과 매력성요인 및 현시성 요인은 고객만족에 정(+)의 영향을 미치는 것으로 나타났고, 고객만족은 재방문에 정(+)의 영향을 미치는 것으로 나타났으며, 고객만족은 추천의사에 정(+)의 영향을 미치는 것으로 나타났다. 향토음식점의 독창성요인은 고객만족에 영향을 미치고 있지 못하였다. 이러한 고객의 만족요소는 향후 상차림을 통한 고객의 만족도를 구성하는 내용으로 향토음식점의 상차림에 대한 방향성과 내용을 통해 향후 고객의 만족과 재방문 의사에 대한 고려가 필요할 것으로 사료되며, 향후 연구에서는 전통음식점과 일반음식점등의 상차림과 관련된 시각적 요인에 인식의 비교와 업종과 업태를 다양화하고 조사대상을 확대하여 상차림에 대한 더 많은 변수들과 상차림과 관련된 고객의 다양한 행동의도 등을 측정하여 이를 세분화할 필요가 있을 것이다. The purpose of this study is to empirically analyze the visual factors in table setting for local restaurants with tourists visiting restaurants in Jeonju. To investigate the effect on customer satisfaction and behavioral intention, 260 questionnaires were distributed to the customers who visited local restaurants in Jeonju. The total number of questionnaires was 247 after excluding poorly answered ones. The analysis revealed that the visual factors included harmoniousness, attractiveness, manifestation and originality. In the visual factors for local restaurants, harmoniousness, attractiveness and manifestation have a positive effect on customer satisfaction. Customer satisfaction worked positively (+) on return visit, and customer satisfaction, on recommendation intention while originality, on the other hand, did not affect customer satisfaction. These factors constitute the satisfaction of the customer through the reception. Therefore, it is necessary to consider the satisfaction of the customer and the intention of returning in the future in developing the direction and the contents of the reception of the local restaurant.

외식업체의 소비경험이 정보수용태도 및 장소애착에 미치는 영향

전효진(Hyo-Jin Jeon),김미진(Mi-Jin Kim) 한국조리학회 2020 한국조리학회지 Vol.26 No.12

외식업체의 브랜드 개성이 자아이미지 일치에 미치는 영향에 관한 연구

전효진 ( Hyo Jin Jeon ) 전주대학교 사회과학연구소( 구 사회과학종합연구소) 2012 社會科學論叢 Vol.27 No.2

본 연구는 외식업체의 브랜드 개성이 자아이미지 일치에 미치는 영향을 분석하기 위하여, 외식업체 종사원을 대상으로 기존 연구 자료를 바탕으로 설문조사 통해 브랜드 개성과 자아이미지 일치에 관한 요인을 실증적으로 도출하고, 각각의 브랜드 개성에 관한 요인이 자아이미지에 미치는 영향정도를 살펴보고자 하였다. 브랜드 개성에 대한 요인 분석결과 진실성과 유능함, 강인함과 흥미성의 요인이 도출되었으며 자아 이미지 일치에 대한 요인은 개인적 자아 이미지 일치와 사회적 자아 이미지 일치로 나타났다. 브랜드 개성과 개인적 자아 이미지 일치와의 관계를 분석하기 위하여 다중회귀분석을 실시하였으며, 브랜드 개성이 개인적 자아 이미지에 미치는 영향력의 분석결과 유능함(p<.001)과 흥미성(p<.001), 강인함(p<.01)요인이 자아이미지에 미치는 영향이 통계적으로 유의한 결과를 나타내었으며, 브랜드 개성과 사회적 자아 이미지 일치와의 관계에서는 유능함(p<.01)과 흥미성(p<.05)요인이 사회적 자아이미지에 미치는 영향이 통계적으로 유의한 결과를 나타났다. This study has a purpose of analyzing the cause-effect relationship between brand personality and self-image congruity of restaurant employees. For this, survey was conducted based on earlier studies and empirically identified the variables of brand personality, self-image and the relationship between variables. The findings show that, first of all, the result of factor analysis of brand personality, it has been divided into 3 variables: interest, competent, and strength. The variables of self image congruity was classified between personal self image congruity and social self image congruity. Secondly, to find out the relationship between brand personality and personal self image congruity, multiple regression analysis was applied, the result has a statistical significance and it shows that competent(p<.001), interest(p<.001), strength(p<.001) have an effect on personal self-image. Finally, the finding shows that competent(p<.01) and interest(p<.05) have an effect on social self-image in terms of relationship between brand personality and social self-image congruity, and these results are statistically significant.

식품의 원산지가 소비자 제품 평가에 미치는 영향 -농수산물을 중심으로-

전효진 ( Hyo Jin Jeon ),김지응 ( Ji Eung Kim ) 전주대학교 사회과학연구소( 구 사회과학종합연구소) 2013 社會科學論叢 Vol.28 No.1

최근에 국립농산물품질 관리원은 원산지 표시를 음식점에서 판매하는 쇠고기를 포함한 다른 식품(쌀, 돼지고기, 김치등)에 까지 대폭확대 시행한다는 발표처럼, 이제는 식품이 안전하다고 믿을 수 있는 하나의 방법으로 소비자들은 원산지 표시를 인정한다...Hong and Wyer(1989)는 원산지 정보는 다른 제품속성 정보들에 대한 주의를 하게하고 제품평가에 영향을 미치므로 원산지에 대한 긍정적 영향을 증대시키고 부정적 영향을 최소화하기 위해서는 원산지 효과에 대하여 알아야 할 필요가 있다고 하였다. 본 연구에서는 이러한 점을 고려하여 외식상품들의 원산지에 따른 기업이미지, 국가이민지, 제품의 품질, 상품 가격에 대한 인지적, 지각적, 신뢰도가 구매 태도에 어떠한 영향을 미치는지에 대한 연구를 하고자 한다. Recently, as a national agricultural products quality administrator announced that the sign of original home will be greatly expanded and carried into effect up to other foods (rice, pork, kimchi, etc.) including beef sold to restaurants, consumers now admit the sign of original home to a method which can believe foods safe. Hong and Wyer(1989) insisted that it is necessary to be well aware of the effect of original home to increase positive influences, and minimize negative influences on the original home, as the information of original home makes the information of other product properties taken care, and has an effect on the estimation of products. So the purpose of this study is to examine into the effect of cognitive and perceptive reliability on the purchasing attitude for business image, national image, quality and price of products according to the original home of food service menu.

온라인 외식정보원천의 특성에 따른 정보 만족도와 소비자 방문의도에 관한 연구

전효진(Hyo-Jin Jeon),김은수(Eun-Su Kim) 한국관광연구학회 2018 관광연구저널 Vol.32 No.8

The present study examines consumers who use the foodservice industry to investigate whether on-line information sources significantly influence visit intention according to the consumers’ degree of information satisfaction. It further analyzes the empirical effect of on-line information sources for restaurant franchises and investigated the practical improvement direction of the management and application methods for on-line information sources. In addition, this study attempts to identify the visit intention of consumers who use restaurant franchises to provide theoretical and practical implications. Analysis results for hypothesis 1 revealed that entertainment, usefulness, recency, and equivalence had a positive influence on the degree of information satisfaction, while reliability showed no influence on the same. Analysis results for hypothesis 2 revealed that the degree of information satisfaction had a positive influence on visit intention. Analysis results for hypothesis 3 revealed that entertainment, usefulness, and equivalence had a positive influence on visit intention, while reliability and recency showed no influence on the same. When considering the analysis results of those hypotheses thus far, many studies have demonstrated that visit intention is influenced by an increase of the degree of information satisfaction. In conclusion, the degree of information satisfaction of consumers will lead to an increase of revenue and operating profit for restaurant franchises through on-line information sources, which, in turn, will result in a positive influence on their effective promotion and operation. Therefore, restaurant franchises should focus on maximizing the consumer confidence of customers through recognizing the importance of on-line information sources as well as diversifying their contents and improving their quality.