• 대한통합의학회지
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• 제4권3호
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• pp.81-91
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• 2016

Purpose : This study is conducted to analyze the safe awarenece, its related health education and the employee's requirements in a prime supplier and its subcontractor company, suggesting the proper measure in employee education program. Method : The employees of 'S' construction company and its subcontractor are surveyed during the period of April 15 from May 15 in 2016. The 324 questionnaires are statistically analyzed with the version 21.0 of SPSS. The general characteristics were calculated through the frequency analysis and descriptive statistics. The difference in safe consciousness between prime and subcontractor employee group was analyzed using t-test. Result : The statistics shows the employees in the prime company tend to observe the safe rules rather than the subcontractor employees(p<.005), but the latter are more conscious of safety in working environment than the former(p<.005). In addition, the subcontractor company did not provide his employees with the site for the safety-health education. Conclusion : The small-sized subcontractor company should identify its employees' requirements and supplement the lack of the safety and health education for the prevention of the industrial disasters. In details, the hand-on and practice-oriented leaning and teaching program development are suggested.

• 동아시아식생활학회지
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• 제17권5호
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• pp.746-752
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• 2007

The purpose of this study was to investigate the effects of HACCP education on improvements of knowledge in school foodservice employees in Gyeonggi-do, particularly in Anyang, Ansan, Siheung and Hwasung City. A first and second questionnaire was answered both before and after HACCP education that was directed by a dietitian. The change in HACCP knowledge after education, as compared to before, was statistically significant(p<0.01). Specifically, the average score after education increased more than 30 points in CCP2 and CCP6, and more than 60 points in CCP3. Most of the school foodservice operations performed sanitary education once a month; however, they did not perform regular HACCP education. The fact that the level of sanitary knowledge was different after HACCP education than before suggests the possibility of improving the sanitary performance levels of foodservice employees through continual education.

• 대한영양사협회학술지
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• 제3권1호
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• pp.63-73
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• 1997

This study was conducted to evaluate the industry foodservice management practices and to suggest guidelines for the effective foodservice management. The survey for the analysis was conducted through the questionnaires to dietitians. They were divided into two groups : the site color worker and the blue color worker. The questionnaires were received for a response rate of 73.2%. Statistical data analysis was completed using the SAS programs for descriptive analysis, $x^2$ test, T-test, F-test, and Fisher's LSD. The results of the study can be summarized as follows : 1) The level of education of dietitians and food cost in the employee feeding operations for the blue color worker was lower than the employee feeding operations for the white color worker. 2) The labor productivity indices were not significantly different according to types of workers. But in the employee feeding operations for the blue color worker, full-time foodservice employees worked more than 10.7 hour per week than their counterpart. This indicates the full-time foodservice employees in the employee feeding operations for the blue color worker performed more loaded work compared to the employee feeding operations for the white color worker. 3) Equipped rate of facilities in the employee feeding operations for the blue color worker was low especially in the food preparation and cooking processes.

• 유통과학연구
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• 제20권2호
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• pp.43-53
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• 2022

Purpose: This research aims to provide solutions for human resource problems in public educational institutions to improve employee performance. Research design, data, and methods: The study used a quantitative approach with a survey method. Data were obtained through questionnaires and documentation. Meanwhile, the model used path analysis using Analysis Moment Structure (AMOS) software. Results: Results showed that there was a significant relationship between locus of control and redistribution variables on employee empowerment as well as on employee performance. This result implied that good management through the locus of control and employee redistribution in public organizations could be better to serve the community and organizations. Public change to be superior and demanded by the community to make it a good place to learn. Employees' good behavior and increasing competence can satisfy users of educational and sustainable institutions. Conclusion: To sum up, research on management development of locus of control and employee redistribution is needed to make public organizations, especially those engaged in education. This study provides academic implications by revealing that the locus of control factor and employee redistribution in public organizations are needed to improve institutional services.

• 한국환경교육학회지:환경교육
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• 제20권1호
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• pp.106-117
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• 2007

The purpose of this study was to evaluate the environmental education of public servants in National Institute of Environmental Human Resource Development(NIERD). Based on CIPP model, Evaluation areas and items were made. The data were collected through interviews, questionnaires and training and development team's internal information from November, 2005 to January, 2006. Based on the interviews and survey of 11 employee from training and development team, context factors, input factors, process factors, product factors were evaluated. The major findings of this study were as follows: First, the problem of the environmental education of environmental officials indicated lack of interest about education of Ministry of Environment, lack of education expense, lack of expertise of employee in training and development team, and so on. Second, the curriculum for environmental officials was not considered the environmental officials' readiness for education, developmental level and competency. Suggestions for future research were offered.

• 보건의료산업학회지
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• 제3권2호
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• pp.77-86
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• 2009

The aim of this study is to provide basic data in establishing marketing strategies for hospital by analyzing effective public relations of hospital through attitude and awareness on medical public relations by employee of hospital. The awareness on medical public relations by employee of hospitals were highest among aged 50s or above and above university graduates from the level of education, and from hospital management from types of duties and from those who have worked for more than 10 years. The methods medical public relations positively regarded by employee of hospitals were 'Appearing at health programs' followed by 'Periodicals like magazines and books', 'Issuing of hospital bulletins to homes of patients visiting hospitals'.

• The Journal of Asian Finance, Economics and Business
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• 제8권4호
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• pp.507-515
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• 2021

Knowledge-Worker Productivity (KWP) has been influenced by Knowledge Management Process (KMP); however, past studies derived inconsistent findings of the relationship between the two variables. Additionally, the effect of KMP on KWP in the context of universities in Sri Lanka has not been adequately studied. Therefore, this present study aims to fill that gap by examining KMP elements' effect, namely knowledge creation, knowledge sharing, and usage on KWP, specifically the timeliness, proficiency, and independence of employees. This study also examines the role of employee engagements (i.e., intellectual, social, and affective) in mediating the effect of KMP on KWP. The questionnaire survey method was utilized to collect data from relevant university employees, i.e., lecturers, senior lecturers, and professors, whereby 264 valid responses were used in the analysis. The associations between KMP, Employee Engagement, and KWP were analyzed using the path analysis and bootstrapping methods. The outcomes demonstrated positive correlations between all three variables. Employee Engagement was shown to have a partial mediating effect on the KMP-KWP association. The general conclusion is that KWP is influenced by its capacity to increase employee engagement via KMP.

• 산경연구논집
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• 제14권12호
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• pp.1-9
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• 2023

Purpose: As China's economic development enters new normal, employee happiness degree of small and micro enterprises will take on new features. The purpose of this paper is to discover the characteristics of changes in employee happiness, and provide reference and management suggestions. Research design, data and methodology: This paper determined the factors affecting employee happiness, established a measure model of happiness, measured and analyzed employee happiness by selecting more than 1,108 employees from 30 domestic small and micro enterprises. Results: First, the overall level of happiness in small and micro enterprises is relatively low. Second, there is no significant difference in happiness perception among employees in terms of the six factors. Third, the employees of small and micro enterprises have the highest happiness in three issues, including work distribution, internal interpersonal relationships, and less institutional constraints, the happiness on the two compensation benefits and a democratic management issue is the lowest. Fourth, gender factor has no significant effect on employee happiness, while age, working years, education, position, and the nature of employment have a significant impact on happiness. Conclusions: Employee happiness of small and micro enterprises will take on new features. Some human resource management suggestions are proposed from different perspectives based on the survey results.

• 실천공학교육논문지
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• 제16권1_spc호
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• pp.79-97
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• 2024

본 연구는 학습민첩성과 적응수행과의 관계에서 직원몰입과 경력만족의 매개효과를 확인하고자 하였다. 이를 위해 국내 기업 종사자를 대상으로 설문조사를 온라인으로 실시하였고, 데이터 329부의 최종분석에 활용하였다. 변인 간 관계를 분석하기 위해 구조방정식을 활용하여 분석하였다. 분석 결과로 학습민첩성이 직원몰입과 적응수행에 통계적으로 정적 영향을 미치고, 직원몰입은 경력만족에 정적 영향을 미치며, 경력만족은 적응수행에 정적 영향을 미치는 것으로 확인되었다. 또한 직원몰입과 경력만족은 학습민첩성과 적응수행의 관계에서 유의한 매개효과를 나타나는 것으로 확인되었다. 이러한 결과를 바탕으로 HRD분야의 학문적 및 실무적 시사점과 향후 연구 방향을 제시하였다.

• 대한영양사협회학술지
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• 제15권3호
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• pp.262-277
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• 2009

Fresh-cut foods have been widely used in the school foodservice industry due to their convenience and saving effects of labor and working hours. This study evaluated the effectiveness of using fresh-cut foods in school foodservice with respect to cost efficiency, customer satisfaction, employee satisfaction, and productivity. First, in terms of cost efficiency, the cost of the fresh-cut food per meal price significantly increased by 2.6% via the new production plan. Meanwhile, the costs of labor and food wastes significantly decreased by 3.0% and 0.3%, respectively, after implementing the new plan. Second, customer satisfaction towards foodservice significantly increased, from 2.94 points prior to the new plan to 3.45 points. Third, foodservice productivity such as of the number of meals per full-time equivalent employee increased by 5.7 meals, from 143.0 meals to 148.7 meals after intervention. The productivity index of work hours for producing a meal also increased and was reflected by a work time reduction of 0.77 minutes, specifically from 4.25 minutes to 3.48 minutes. The labor cost per meal also decreased by 29.9 won, from 331.91 won to 301.97 won, but there was no significant difference. Through these results, we identified that using pre-process foods in school foodservice has positive effects on labor saving, customer satisfaction, and employee work satisfaction.