DOI QR코드

DOI QR Code

Estimating the Economic Impact of Smoke-free Policy in Restaurants using an Input-Output Analysis

산업연관분석을 이용한 음식점 금연 정책의 경제적 효과 분석

  • Seo, Sukyong (College of Nursing, Eulji University) ;
  • Yeon, Seunguk (Dept. of Information Security, Seoul Women's University) ;
  • Yoo, Ki-Bong (Dept. of Healthcare Management, Eulji University) ;
  • Cho, Hong-Jun (Dept. Family Medicine, Asan Medical Center, University of Ulsan College of Medicine) ;
  • Lee, Ju hyun (Graduate School of Healthcare Management and Policy, The Catholic University) ;
  • Noh, Jin-Won (Dept. of Healthcare Management, Eulji University)
  • 서수경 (을지대학교 간호대학) ;
  • 연승욱 (서울여자대학교 정보보호학과) ;
  • 유기봉 (을지대학교 의료경영학과) ;
  • 조홍준 (울산의대 가정의학과) ;
  • 이주현 (가톨릭대학교 의료경영대학원) ;
  • 노진원 (을지대학교 의료경영학과)
  • Received : 2017.06.30
  • Accepted : 2017.08.24
  • Published : 2017.08.31

Abstract

Smoking bans at restaurants and bars have recently been introduced in Korea. Researchers and stakeholder are interested in the resulting changes in sales of restaurants and bars and their impact on overall national economy including employment. We examined the input-output tables (2013) issued by The Bank of Korea. The result showed that the production inducement coefficient was about 2.16; employment inducement coefficient was 13.1 for the restaurant and bar industry. The amount of inducement in the national production was calculated by 93,100 billion KRW. Employment inducement was calculated by 1,219,610 persons overall industries for a year. Assuming there comes a change (3%, 5%, 10%) in restaurant and bar production in consequence of the smoking bans, we computed following change in the national production and employment. The resulting changed in national production was 6,033 billion, 10,055 billion, and 20,110 billion KRW, respectively. The impact of employment overall industries was calculated 79,032, 131,720 and 263,441 persons, respectively.

Keywords

References

  1. Ayres, J. G., Semple, S., MacCalman, L., Dempsey, S., Hilton, S., Hurley, J. F., ... Petticrew, M. (2009). Bar workers' health and environmental tobacco smoke exposure (BHETSE): symptomatic improvement in bar staff following smoke-free legislation in Scotland. Occupational and Environmental Medicine, 66(5), 339-346. https://doi.org/10.1136/oem.2008.040311
  2. Cheon, H. S., & Han, K. S. (2003). The effect of the food service industry up on the national economy of Korea. Korean Journal of Community Nutrition, 8(5), 763-769.
  3. Kim, J., Kwon, H. J., Lee, K., Lee, D. H., Paek, Y., Kim, S. S., ... Kim, K. S. (2015). Air quality, biomarker levels, and health effects on staff in Korean restaurants and pubs before and after a smoking ban. Nicotine & Tobacco Research : Official Journal of the Society for Research on Nicotine and Tobacco, 17(11), 1337-1346. https://doi.org/10.1093/ntr/ntv012
  4. Kim, S. H., & Park, J. (2010). The effects of success factors for starting business in the food service industry on management performance. Culinary Science & Hospitality Research, 16(2), 215-231. https://doi.org/10.20878/cshr.2010.16.2.014
  5. Kim, S. J., & Yu, H. K. (2004). A study on the influence of local economic environmental change on the food service industry: Focused on the Bucheon area. Journal of Food Service Management Society of Korea, 7(2), 65-82.
  6. Lee, G. U. (2012). The Economic Ripple Effect of Industry Linkage and Related Expenditure in Medical and Welfare. Sejong, Korea: Korea Institute for Industrial Economics & Trade.
  7. Lim, J. Y., & Lee, K. J. (2013). Evaluation of Competitiveness and Analysis of Economic Impact of Foreign Patients. Cheoungju, Korea: Korea Health Industry Development Institute.
  8. Masahiro, I. (2010). Introduction to Input-Output Analysis Using Excel. Jeju University Press: Jeju.
  9. Marti, J., & Schlapfer, J. (2014). The economic impact of Swiss smoking bans on the hospitality sector. Economics Letters, 124(1), 136-139. https://doi.org/10.1016/j.econlet.2014.05.007
  10. Noh, J. W. (2016). Assessment for Economic and Health Impact by Extending Smoke-free Areas. Sejong, Korea: Ministry of Health and Welfare.
  11. Park, G. Y. (2004). Management of Food Industry in Global Competition Age in the 21st Century. Korea: Daewangsa.
  12. Pieroni, L., Daddi, P., & Salmasi, L. (2013). Impact of Italian smoking ban on business activity of restaurants, cafés and bars. Economics Letters, 121(1), 70-73. https://doi.org/10.1016/j.econlet.2013.07.008
  13. Schulz, P. J., Hartung, U., & Fiordelli, M. (2012). Effect of smoke-free legislation on Ticino gastronomy revenue. International Journal of Public Health, 57(6), 861-866. https://doi.org/10.1007/s00038-012-0402-9
  14. Scollo, M., Lal, A., Hyland, A., & Glantz, S. (2003). Review of the quality of studies on the economic effects of smokefree policies on the hospitality industry. Tobacco Control, 12, 13-20. https://doi.org/10.1136/tc.12.1.13
  15. Sohn, H. S., & Han, S. H. (2004). Effect of micro-environment on management performance in food service industry. Journal of Tourism Research, 16(3), 9-26.
  16. Son, E., Park, D., & Yoon, J. (2014). The economic impact analysis of rural tourism development projects. Journal of Agricultural Extension & Community Development, 21(3), 155-179. https://doi.org/10.12653/jecd.2014.21.3.0155
  17. Song, Y. E., Shin, Q. H., & Lee, S. B. (2008). Estimating the economic impact of food service industry using an inputoutput analysis. Korean Journal of Hotel Administration, 17(2), 71-82.
  18. The Bank of Korea (2015). 2013 Input/Output Tables. Korea: The Bank of Korea.
  19. World Health Organization (2015). Manpower report on the global tobacco epidemic 2015. Geneba: World Health Organization