• Asian Journal of Business Environment
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• v.13 no.4
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• pp.7-17
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• 2023

Purpose: The objective of this study is to evaluate the fringe benefits provided by the entrepreneurs in BSCIC (Bangladesh Small and Cottage Industries Corporation) industrial estates in light of the relevant labor laws of Bangladesh. Research question: Fringe benefits are one of the major factors in compensation that play a vital role in employee satisfaction. However, the issue has yet to be taken into consideration in the industrial units. So, the question arises: what is the present condition of employee fringe benefits in industrial estates? Research design, data, and methods: To conduct this mixed-methods research, a total of 222 respondents were selected randomly from employees and entrepreneurs. Two sets of self-administered questionnaires and KIIs were used to collect primary data, while SPSS was used to analyze the data. Major findings and conclusions: The study shows that the conditions of leave and holidays do not comply with labor laws. Further, aspects of maternity leaves, disability/death benefits, retirement benefits, and other financial and non-financial benefits are found not to be at a satisfactory level and do not comply with the existing labor laws. However, the benefits relating to environmental issues are found to be satisfactory. It is expected that the study findings will contribute to the existing literature related to fringe benefits and will help stakeholders and policymakers in formulating and monitoring compensation packages.

• Advances in nano research
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• v.15 no.3
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• pp.277-283
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• 2023

This research aims to explore factors influencing creativity among the employees of nanotechnology companies. Further, this survey aimed to investigate the role of psychological capital (PS), job satisfaction (JS) and corporate social responsibility (CSR) as sources to foster creativity. Participants included 375 employees of nanotechnology companies in China. Sequential mediation analysis revealed that creativity was significantly influenced by psychological capital, job satisfaction and corporate social responsibility. Furthermore, not only psychological capital, job satisfaction and corporate social responsibility were directly and indirectly related to creativity but also explained 67.35% variance of it. It seems that having more psychological resources, more well-being and good feelings concerning performance in the workspace and the efforts of companies to improve employee welfare are among the most important factors in increasing employee creativity. Our findings can help companies, especially nontechnology companies, in focusing on factors fostering the creativity of employees, because creativity enhances and promotes the performance and success of companies.

• Journal of the Korean Dietetic Association
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• v.18 no.2
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• pp.155-169
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• 2012

The purpose of this study was to explore the relationship between student's foodservice satisfaction and foodservice employee's job satisfaction at elementary schools. The survey was conducted on 5th and 6th grade students and foodservice employees at 19 elementary schools in Gwangju, Gyeonggi. Statistical data analysis was completed using SPSS ver. 17.0 for descriptive analysis, frequency analysis, independent sample t-test, and ANOVA. Students were highly satisfied with 'variety of menu' (3.78) and 'food taste' (3.75). The healthy group and no plate waste group showed significantly higher satisfaction levels on seven items, except 'sanitary utensil', as compared to others. Foodservice employees had high levels of satisfaction with human relationships and their jobs, but they were dissatisfied with their wages. Older employees had a high level of satisfaction with 'relationship with a dietitian' (P<0.05), whereas employees with a low level of education exhibited higher 'respect and reflection of his/her opinion on the duty' (P<0.01) and 'current duties' (P<0.05) as compared to others. The group with higher student satisfaction showed significantly higher employee job satisfaction for 11 items, including 'cooperation with co-workers' (P<0.01), 'relationship with a dietitian' (P<0.05), and inversely, the group with higher job satisfaction exhibited significantly higher student foodservice satisfaction for all nine items. Therefore, foodservice satisfaction and job satisfaction have a mutually positive influence on each other.

• Journal of Family Resource Management and Policy Review
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• v.22 no.2
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• pp.25-43
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• 2018

The purpose of this study was to analyze the factors that influence middle-aged people's retirement planning and financial preparation for old age. The data was derived from "the National Survey of Families 2015". The samples included 1,462 people from 40 to 64 years of age. The findings from the analysis showed that the level of retirement planning was significantly associated with gender, age, education level, employment status, monthly family income, monthly expenditure on spending to support parents, and perceived household economic condition. When the samples were divided by sex, the results showed that the perceived household economic condition was the most significant factor for both men and women's level of retirement planning. Age and education level were the significant factors for women's level of retirement planning but not for men's. Logistic regression was used to analyze whether middle-aged people made financial preparation for old age. For the whole sample, whether or not a person was a regular employee, monthly family income, monthly expenditure on supporting parents, perceived household economic condition, and retirement planning were significant variables in determining financial preparation. For men, whether or not a person was a regular employee, monthly family income, perceived household economic condition, and retirement planning were significant factors, for women whether or not a person was a regular employee, and retirement planning were the significant factors in determining financial preparation. The results implied that retirement planning is needed for middle-aged people to prepare for old age financially while the financial preparation should differ depending on sex.

• East Asian Journal of Business Economics (EAJBE)
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• v.9 no.4
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• pp.1-15
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• 2021

Purpose - In a difficult time for a firm, it seems impossible to change circumstances by a firm. Nevertheless, the firm must do whatever it can do by however it can do. Therefore, the purpose of this study is to analyze the effect of HRM practice on organizational effectiveness with the status quo of the firm as a moderator. Based on the result of this study, the managerial implication could be suggested as a contextual response to each status quo of the firm in improving and managing organizational effectiveness by HRM practice. Research design, data, and methodology - This study measured organizational effectiveness with employee satisfaction and organizational commitment. HRM practice includes two HR management areas, HR system, and HR attitude. HR system includes education & training and additional wage welfare. HR attitude includes employee stress and empowerment. As for the status quo of the firm, this study considered three construct; firm feature, strategic feature, environment change feature. This study analyzed 397 employees of 24 company data from the 7th HCCP of KRIVET. Result - Hypothesis 1 through Hypothesis 3 were partially supported. The results of this study suggest that to increase organizational effectiveness(job satisfaction and organizational commitment), employee stress and education & training participation need to be managed. And circumstance of an organization as given the Status Quo of the firm needs to be managed differently like firm size, environment change in demand, and technology. Conclusion - This study suggests best-practice implications based on the result between HRM practice and organizational effectiveness. And also suggest differentiation in management to increase the best-fit in management.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.22-31
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• 2007

The purpose of this study was to analyze evaluation variables of service quality of Korean restaurant especially focused on cold noodle restaurants(CNR). The data were analyzed about customer’s expectation of food service quality, service quality was improved by employee’s service in restaurant and employee education in the focus on CNR. The survey was carried out 423 customers and 50 employees in Seoul and Kyunggi province. All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 10.0). The consumer’s evaluation score of service quality were significantly different by consumer’s characteristics. The well planned service at CNR must be developed according to consumer variables such as sex and age group. The evaluation score of service quality were not significantly different by seasonal variation and consumer’s menu selection. The evaluation score of service qualities in CNR were significantly different between customer variables with employees variables. All of the evaluation points of service quality in employees were significantly higher than customers. This result was show that well-trained employees were important factors in consumer satisfaction. Through the employee education program, consumer oriented service mind mort be to developed in employees and employees’ recognition about the importance of service increased the satisfaction of customer using CNR.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.323-328
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• 2015

In order to provide efficient information ensuring school food safety, this current study investigated the relationship between general characteristics of food service operation and food hygiene practices and employee's attitudes toward food hygiene education and food hygiene practices. Data were collected from a total of 185 school food service employees in the GyeongSangNam-do area. As for the differences in the overall the evaluation of sanitary practice level in accordance with the general characteristics about the school food service employees, there were significant differences in the type of school food service and times of serving food per day. Also, hygiene practices in solo foodservice were better than in joint foodservice. The respondents who had positive attitudes toward food safety education showed better food safety practices. It is recommended that consistent food safety education based on various methods can contribute to appropriate food safety performance.

• Journal of Digital Convergence
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• v.12 no.6
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• pp.607-614
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• 2014

The need for integration of knowledge and technology among SMEs has been acknowledged, and lacks ways of convergence in practical education. Therefore contents of convergence in practical education of high quality are needed. In this study, a case-oriented curriculum and contents were developed to enhance employee's skills of SMEs. The curriculum consists of 3 steps. The first step is analysis of trends and current status of convergence of SMEs in the domestic and foreign areas. Thus drawing up measures of standards to analyze a successful case. The second step is collection of materials, and development of models through successful cases of convergence. The third step is the analysis of a curriculum to enhance employees' of SMEs and the development of an education program. This study may lead to strengthening competition of SMEs through knowledge and technology convergence based on developed curriculum.

• Journal of the Korea Safety Management & Science
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• v.11 no.2
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• pp.1-8
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• 2009

The port, differently from general working place, is a closed area to execute security, customs, and quarantine procedures. The loading and unloading is being done differently by cargoes, ships, berths, and equipments. To load and unload a lot of equipments and different types of labor are required, in which work flow is very complicated. As above mentioned the port is very unique and deteriorated working place including danger. Now frequency of cargo handling accidents in port is highest for the second time among all industries. The purpose of this study is to propose ways to analyze and establish the preventive measure for cargo handling accidents in port. We have collected 45 accidents happened at Incheon Port during the period from 2007 to 2009. And the result of analysis, we proposed the new safety management system and safety education to reduce cargo handling accidents and to promote the quality of cargo handling in Incheon Port. Within the framework of effective safety management of cargo handling in port, this study will help to revise and establish system, education, and standard working manual with respect to the port loading and unloading system.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2008.05a
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• pp.123-126
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• 2008

The construction industry highly depends on each specialized manager which is essential to successful project. However, a new employee, who has just graduated from architectural engineering college, is requested additional education for 1~2 years such as On-the-Job-Training (O.J.T) to perform his/her professional job in construction site. It is wasteful for both construction company and the employee in terms of time and cost. The purpose of this paper is to investigate the required abilities and analyze the gap of demanded abilities between field managers and students. To collect data for analysis, questionnaire which uses Likert Scale has been performed to both parts. As a result, the analysis show that the graduate's abilities related to field experience get especially low degrees in compare with non-field experience factors. These results will contribute architectural engineering education in college to make more realized.