• 중소기업융합학회논문지
• /
• 제6권3호
• /
• pp.1-6
• /
• 2016

이 연구의 목적은 회계서비스종사자의 전문성과 회계정보시스템 수준을 분석하여 고객사 회계정보의 질에 미치는 영향을 질적 특성을 중심으로 검증하는 것이다. 연구방법은 먼저 문헌에 의한 이론적 배경을 살펴본 후 설문에 의한 자료를 토대로 가설을 세우고 경험적 연구를 하였다. 그 결과 회계서비스종사자의 전문성을 필요로 하는 회계정보시스템으로 서비스를 제공받은 고객사는 질적 특성 중에서 충실한 표현에 가장 만족하는 것으로 나타났으며, 적시성이 가장 만족감이 낮은 것으로 나타났다. 본 연구는 회계서비스종사자의 전문성 인지와 향상에 기여할 것이며, 향후 회계정보의 질을 높이기 위한 회계서비스종사자의 교육과 훈련의 내용 및 방법에 대한 논의가 필요하다.

• 보건의료산업학회지
• /
• 제5권3호
• /
• pp.13-23
• /
• 2011

This paper investigated the operating environment for the representative of each agency and the facility workers on the basis of analytical result of recognition changes of the operating environment changes under the operating the long-term care insurance. It was described plans to take positive effect on the operating as follows. The first, on the result of regression analysis, the service administrative range takes the biggest effect on the general recognition of executing the long-term care insurance off and on. The affirmative recognition of the service administrative range had the general recognition on the system be positive effect. But the operator of facility asserts that the care manager's professionalism related quality of service be strengthened. The second, on the result of regression analysis, in the financial accounting administrative it is revealed the more positive recognition it is, the more positive effects it has. From the difference verification of an operation size from operation subject, the small operation size and personal facility recognize the long term care insurance positively. On the other side the facilities where the operation size is big recognize the system negatively. The long-term care facility should rearrange a support program newly and the government needs to promote the donation activity, because it is needed to reduce the financial burden of facilities.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제8권
• /
• pp.21-33
• /
• 1997

This study reviews the scientific management theories and discusses those theories within the food service industry. By providing the principles and the practical implications of the theories on the food service industry, this study tries to identify their philosophies and usefulness to the industry so that the managers in the industry use them in their dylmanic operations. In the fastly changing modern globalized world, we now face a situation where it's becoming more and more difficult to mange a restaurant business. In order to build a food industry business that can maintain a continuous development in today's business environment, one will have to apply the professional management theory in a cost-reduce strategy. It is more important though to have managers, organization members, in short, any person who can work to be motivated in accomplishing these two major issues-income increase and cost reduction. In this erawhere it's getting so difficult for researches on possible strategies for these business managers to overcome their difficulties. It is for certain that in the upcoming second millenium the travel and tourism industry will be one of the world's biggest industry worldwide. Korea's hotel industry has developed since the 1988 Seoul Olympic Games and has shown great amount of competition within the same business. Thus managers have become acquainted with the "know-how" strategy and the practical and scientific managemnet theories were introduced. This helped not only to increase income but also to maximize profit. However, rather than concentration on the "Hard-ware" aspect "Soft-ware" related professional management strategies were developed along with professionalism and human service were emphazied. As such, the actual cost of food and beverages are for the hotel industry business managers the biggest shortterm expense item. Due to the natural state of food items, there is a great chance of "Loss" in preservance, and this is the reason it is complicated to effectively maintain food. As a consequence, very often, the failure to managea hotel or restaurant depends on the capability of the food and beverage preservance mangement: on how they are able to manage effectively the original price of food and beverage. Finally, the main problem of the original price management of food and beverage in Korean hotels are: a) No fixation of set price b) The difficulty to calculate the price difference between a set price and an original price. c) Lack of professinalism in managing the food and beverage original price. d) Lack of perception of the highest ranking management personnels. So as to reform these matters it is necessary to : a) Reform on the management accounting system b) Emphasize to the people in charge on the idea of original price management c) Reinforce original price mangement prevention and assurance of indepedent inspection rights d) Reat manpower

• 벤처혁신연구
• /
• 제2권2호
• /
• pp.127-140
• /
• 2019

세법상 주식에 대한 가치평가는 시가에 의한 평가를 기본원칙으로 하고 있다. 그러나 상장주식의 경우와 달리 비상장주식의 경우 시가가 불분명한 경우가 대부분이어서 시가에 준하는 공정가치를 산출해야 할 필요성이 제기된다. 본 연구는 현행 상증법상의 비상장주식 가치평가방법을 이론적으로 고찰하고 주요국가의 비상장주식 가치평가방법과의 비교를 통하여 보충적평가방법의 문제점과 개선방안을 제시하는 데 연구의 목적이 있다. 본 연구에서는 외국의 입법례의 고찰을 통해 현행 비상장주식의 평가와 관련한 문제점 및 이에 대한 개선방안을 아래와 같이 제시한다. 첫째, 현행 상증시법 규정상 순손익가치 산정을 위해 실제손익자료를 이용하는 경우 최근 3년간의 순손익액에 대하여 획일적으로 각기 다른 가중치를 두고 있으나, 이는 기업의 이익 추세를 적절하게 고려하지 못한다는 문제점이 있다. 합리적이나 뚜렷한 추세가 없다면 현재와 같은 획일적인 3:2:1의 가중치를 두는 것은 그 합리성이 훼손될 수 있으므로 일률적인 가중치의 개선이 필요하다. 둘째, 가치평가의 대상인 비상장주식 발행기업의 다양한 규모, 업종 그리고 개별기업의 적정가치를 반영하기 위하여 다양한 평가방법이 적용될 수 있어야 할 것이다. 셋째, 현행 국세청 평가심의위원회의 역할을 확대할 필요성이 있다. 이에 상증세법 개정이 늦어지거나 보다 합리적인 평가방법이 존재하는 경우에 재평가심의위원회에서 보다 적극적인 역할의 확대를 통하여 상증세 법체계를 보완하는 방향이 절실하다.