• Journal of agricultural medicine and community health
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• v.31 no.1
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• pp.21-34
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• 2006

Objectives: The purpose of this study was to investigate the knowledge, attitude and practice toward sanitary administration of the new restaurateurs, to carry out the sanitary management of business for improvement of sanitary level, and to provide basic data which were necessary for sanitary education of the restaurateurs. Methods: The self-recording survey on the attitude and the knowledge toward the sanitation, the sanitary administration, and its education was conducted against new 393 restaurateurs by the administrative division of Gwangju city in charge of the food industry which put in the regular sanitary education annually for the new restaurateurs. Results: In regard to food sanitation, some 87.9% to 94.4% got the right knowledge about the reason and precaution of food poisoning, storage methods of frozen or cold food, and the disposal of product after expiration of validity term. But it was about 56.0% to 63.0% who knew right about the cause and the major precaution of food poisoning, storage temperature in the refrigerator. 30.6% of the subject placed an emphasis on personal sanitation of the workers as the most important thing in the sanitary management. 83.6% replied that it was necessary to improve the sanitary level. Concerning the health examination, 78.3% replied it was needed. 76.4% pointed the need for education, but respondents with higher educational level less emphasized its needs. It was most frequently pointed out by 71.6% restaurateur's poor awareness about it. 36.7% indicated the environmental sanitation like facilities in the restaurants as the first thing to be improved. The rate of personal sanitation was 43.7%. Conclusions: To improve the poor sanitary conditions of the food service business, it was recommended to offer institutional backing and financial aid from administrative office, to encourage restaurateurs to take pride in their job, and to conduct the sanitary education effectively by the technical education institution.

• Management & Information Systems Review
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• v.33 no.1
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• pp.191-217
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• 2014

The Purpose of this study is to find the effect factors of R&D investment in SMEs which plays an important role in the national economy, and the differences of the effect factors by the type of SMEs. The subject of this study is about 3,400 SMEs mentioned in "The survey of technical statistics on SMEs in 2007" by Korea Federation of Small and Medium Business. The effect factors are related with the size of business, the infrastructure of R&D and the activities of R&D which have been studied by many researchers. The methods of analysis are regression analysis, moderating effect analysis and the software package used is SPSS 12.0. The results of the study are as fallow. First, it was found that unlike in previous studies which show the effect of the elements of business's size, research infrastructure, research activities on R&D investment, one element alone can't be considered for meaningful result but the various elements have effect on R&D investment at the same time. In other words, the number of employees and the sales as the elements of business's size, the ratio of researchers, the technical ability, the ratio of equipment possession and the intellectual properties as the elements of R&D infrastructure, the activity of ideas and joint research as the elements of R&D activities have positive(+) effect, whereas the participation of CEO in the activity of R&D as the elements of R&D activities activity has negative(-) one. The number of employees, the ratio of researchers, and the sales had relatively high influence whereas equipment possession, technical ability, intellectual properties, the participation of CEO in the research, the activity of idea, joint research had relatively low influence. Next, it was also found that there are differences of the effect factors over the types of SMEs. SMEs were classified into 19 types by eight criteria such as start-ups and existing business by business age; small business and medium business by size; manufacturing business and service business by product type;independent business and subcontractor business by dealing type; businesses in the entering, growing, maturing and restructuring stage by growth stage; businesses with low, medium and high technology by technological level; pioneering business and non-pioneering business by industrial type; and businesses with state-of-the-art technology and non-advanced business by the level of business activities. The meaning of this study lies in the fact that it found the various effect factors should be considered at the same time when conducting study on SMEs' R&D investment, and the differences by the type should be acknowledged. This study surpassed the limitations of the previous studies which focused on a couple of factors and types. This study result can also be considered for other studies on achievement, organization, marketing and others. Moreover, it shows that a differential policy by business type is needed when formulating SME policy.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.122-126
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• 2007

Expenditure on meat and meat products has been increased in Korea due to the increase of income and the change of diet. From raising farm animals to eating the meat, various hazardous elements can make their ways into the meat and meat products. Recently the issues on food safety and hygiene are drawing a lot of attention, and the current system for managing the safety of foods is still needed to be improved. This survey was aimed to monitor the current situation of country-of-origin labels and hygiene for the meat markets at 4 regions Korea. The survey was performed by collecting samples from whole- sale and retail stores in the nation, which were selling beef. The markets were divided into groups as to territory and the size of the market (Large size, Medium size, and Small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beef, all the market of 4 regions showed good agreements. However, such labels indicating the methods of cooking and storage were not properly posted on the products. Especially for Ho-nam region, corrections are needed. The results of monitoring sanitation conditions for the butcher shops at 4 regions in Korea showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothing, caps, and shoes. The problem with food safety is so complicated that producer, consumer, food manufacturer, the press, the government, and scholar should solve altogether. It is necessary to educate farmers, food handlers, consumers, etc. and provide them with an accurate information and knowledge.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.207-216
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• 2021

This study was conducted to determine the nutritional quality of two newly-developed native chicken strains, compared to the commercial Korean native chicken. A total of 600 chickens (CON: Hanhyup No. 3, CL1: candidate line C, CL2: candidate line D) raised under the same conditions were slaughtered at either 5 or 12 weeks. Leg meat was then obtained and analyzed for its physicochemical properties. The results showed that regardless of the growing period, there was no variation in proximate composition (P>0.05), except for crude protein, between strains. Water holding capacity did not differ between strains at either slaughter age; however, it was significantly lower in the 12-week group than in the 5-week group (P≤0.05). For both skin and muscle color, a^* and b^* values were lower at 12 weeks than at 5 weeks (P≤0.05). DPPH radical-scavenging activity tended to be lower at 12 weeks than at 5 weeks (P≤0.05). Furthermore, all chickens slaughtered at 5 weeks were found to have greater contents of linoleic acid (18:2) and polyunsaturated fatty acids (PUFA) and lower atherogenicity and thrombogenicity indices than those slaughtered at 12 weeks (P≤0.05). However, anserine, betaine, and glucose were more concentrated among the lines at 12 weeks than at 5 weeks (P≤0.05). In conclusion, the quality traits of native chickens were distinct by different production stages rather than chicken lines.

• Journal of Venture Innovation
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• v.6 no.1
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• pp.181-198
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• 2023

This study aims to analyze the influence of organizational support perception of workers in medical institutions on intrinsic job motivation, and to check whether there is significance in the mediating effect of work-family conflict and work-family balance factors in this process. The results of empirical analysis through the questionnaire are as follows. First, it was confirmed that organizational support recognition had a significant positive effect on work-family balance as well as intrinsic job motivation, and work-family balance had a significant positive effect on intrinsic job motivation. Second, it was confirmed that organizational support recognition had a significant negative effect on work-family conflict, but work-family conflict had no significant influence on intrinsic job motivation. Third, in order to reduce job stress for medical institution workers, it is necessary to reduce job intensity, assign appropriate workload for ability. And in order to improve manpower operation and job efficiency, Job training and staffing in the right place are needed. Fourth, in order to improve positive organizational support perception and intrinsic job motivation, It is necessary to induce long-term service by providing support and institutional devices to increase attachment to the current job and recognize organizational problems as their own problems with various incentive systems. The limitations of this study and future research directions are as follows. First, it is believed that an expanded analysis of medical institution workers nationwide by region, gender, medical institution, academic, and income will not only provide more valuable results, but also evaluate the quality of medical services. Second, it is necessary to reflect the impact of the work-life balance support system on each employee depending on the environmental uncertainty or degree of competition in the hospital to which medical institution workers belong. Third, organizational support perception will be recognized differently depending on organizational culture and organizational type, and organizational size and work characteristics, working years, and work types, so it is necessary to reflect this. Fourth, it is necessary to analyze various new personnel management techniques such as hospital's organizational structure, job design, organizational support method, motivational approach, and personnel evaluation method in line with the recent change in the government's medical institution policy and the global business environment. It is also considered important to analyze by reflecting recent and near future medical trends.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.603-616
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• 2010

Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.452-462
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• 2014

Purpose: The purpose of the study was to evaluate the status of events and importance-performance analysis (IPA) between industry and school foodservices. Methods: The study subjects were dietitians in industry foodservices (n = 73) and nutrition teachers in school foodservices (n = 135) in the Jeonbuk area. Demographic characteristics, status of events, and problems of implementing events were assessed using a self-administered questionnaire. Results: Approximately 67% of industry foodservices had implemented an event a month, whereas 40.7% of school foodservices did not implement events for students. The type of events that industry and school foodservices had implemented most frequently were Sambok event, Dongji event, Daeboreum event, Spring-Namul event, and Chuseok event. The industry foodservices had significantly higher average scores for performance of events than those of the school foodservices (p < 0.001). In the Importance-Performance Analysis (IPA), high importance and high performance (A area: doing great) in industry foodservices were seasonal events, traditional festival day events, anniversary events, traditional seasonal events, and personal memory events, whereas in school foodservices were traditional festival day events, traditional seasonal events, school events, and environment events. Conclusion: These results showed that events are important for the increase in customer satisfaction. Therefore, it is necessary to consider educational programs on event implementation for dietitians and employees in industry and school foodservices.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.456-463
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• 2006

The purposes of this study were to extract choice attributes of bakery cafe customers and to conduct important- performance analysis (IPA) of choice attributes perceived by bakery cafe customers. The questionnaire was developed through literature review and focus group interview, and modified after pilot test. The questionnaires for main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analysis (85.9%) and the statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, exploratory factor analysis, reliability analysis, and correlation analyses. The main results were as follows. 'Products', 'convenience to use', 'services and price', 'interior environments' 'brand' and 'location' dimensions were extracted as choice attributes dimensions of bakery cafe customers and customers of bakery cafe regarded 'sanitation and cleanness', 'kindness of employees', 'quality of products', 'comfortable and pleasant facilities' and 'taste of bakery products' as more important than other attributes. In addition, the results of IPA showed that marketing managers of bakery cafes should focused on the dimension of 'services and price' in the reason that this dimension was low at performance although customers regarded it very important. Overall, researchers and managers of bakery cafes should understand unique choice attributes of bakery cafe customers, and make efforts to establish marketing strategies that meet bakery cafe customers' needs.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.529-538
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• 2003

The objectives of this study were to measure customers' cognition and overall satisfaction, and to identify relatively important attributes for the overall satisfaction, of home-delivered meals. Questionnaires were distributed to 243 customers. The statistical data analyses were completed by x$^2$-tests, ANOV A, factor analysis, reliability analysis and regression analysis using SPSS version 10. 56.6% of customers get obtained information from the internet, with 31.3% of these using this method at least once a week, but 72.9% of customers used this method less than once per years. The major reasons for ordering home-delivered meals were tired of cooking, more economical and no time to cook. The results were significantly different in relation to age, occupation and monthly income. The major reasons for hesitation about ordering home-delivered meals were meals should be prepared in households, not sanitary and the use of too many artificial flavors. The results for this factor were significantly different in relation to gender, age and monthly income(p<0.01). The most preferred kinds of home-delivery meals were Korean soup (guk), stew, soup (tang), speciality dishes and party dishes. The customer's cognition of kindness of the delivery staff was highest, with food temperature being the lowest among the options. The food and service level factors were derived from a factor based analysis of customer's cognition towards home-delivered meals. The customer's cognition of food taste, food quantity, kindness of delivery staff and packaging container shape were significantly different according to the use frequency and use period. The packaging method, sanitation, kindness of delivery staff, price and taste were the most relatively important attributes for overall satisfaction with home-delivered meals.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.29 no.4B
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• pp.385-396
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• 2009

Non-household unit water use for each type of business are estimated in this study. The business types are subdivided into forty based on nine categories by the national industrial standard classification, such as office, commerce, public bathing, public water use etc. Correlation analysis and analysis of variance (ANOVA) are applied to obtain statistical characteristics between industrial water use data, surveyed in six cities including Nonsan, Seosan and the National Statistical Bureau and site area, employees number etc. for each detailed business area. As the proposed non-household unit water uses are compared with five surveyed data in USA, it is shown that almost of water uses per unit area are less than those in USA. Non-household unit water uses of 25% cumulative probability water use recommended as efficiency benchmarks among surveyed data in Korea are also less than those in USA. Especially, in the case of water use in school, the average and the range are similar results showing water use range between 0.4 and 6.2 ($l/m^2/day$) as liter per capita day per an unit area, also water use range between 11.9 to 64.0 (l/student/day) as liter per capita day per a person. From the result of correlation analysis with internal and exogenous affecting factors on non-household water use, it can be concluded that a unit area is most appropriate factor as a standard of non-household unit water use. In case of water use in educational business, the number of students including staffs is more correlated than site ares with water use for the settled water consumption tendency. Although the increase and decrease of educational institutes, retail/wholesale store and restaurants are shown remarkable by the temperature as a representative factor, low correlations are shown in water use fluctuation in lodging house and hospital.