• 지식경영연구
• /
• 제19권3호
• /
• pp.31-46
• /
• 2018

Despite the organizational benefits of knowledge sharing among employees, many workers are reluctant to share their knowledge with their colleagues. Most organizations have taken a lot of actions to facilitate knowledge sharing among employees, including developing reward systems, enhancing social networks and interpersonal relationships and crafting organizational cultures that support knowledge sharing. To date, however, earlier studies have demonstrated that knowledge doesn't flow easily when an organization makes a concerted effort to facilitate knowledge sharing. The issue whether or not employees are motivated to share their knowledge with others is definitely the main concern in knowledge sharing. The purpose of this study is to explore the conditions under which employees are inclined to share knowledge with other members. Specifically, we examine the effect of knowledge self-efficacy on knowledge sharing intention. In addition, we attempt to investigate medicating effects of personal outcome expectation and performance-related outcome expectation on the relationship between knowledge self-efficacy and knowledge sharing intention. To test the proposed hypotheses in our study, we collected data via a survey with a sample of 210 employees in 23 firms in Korea. The major findings of the empirical research are as follows: 1) knowledge self-efficacy was positively related with knowledge sharing intention. 2) personal outcome expectation has turned out to have a mediation effect on the relationship between knowledge self-efficacy and knowledge sharing intention. 3) performance-related outcome expectation also mediates the relationship between knowledge self-efficacy and knowledge sharing intention That is, this result indicates that knowledge self-efficacy has indirect effect on knowledge sharing intention through personal outcome expectation and performance-related outcome expectation. Based on these findings, implications of the research findings and recommendation for future research are discussed.

• 한국식생활문화학회지
• /
• 제23권2호
• /
• pp.163-171
• /
• 2008

The purpose of this study was to measure employee ‘awareness’ and ‘practice’ of business ethics in the foodservice industry, and to determine possible correlations between these two variables. Self administrated questionnaires were completed by 1003 employees and data were analysed to ascertain frequency, factor, reliability, correlation and canonical correlation. Two factors were obtained from factor analysis of business ethics(BE) awareness; “Organizational awareness”, and “Individual awareness”. Similarly, two factors were also obtained for business ethics practice; “Systematic practice”, and “Compensatory practice”. Canonical correlation analysis produced two significant functions. For canonical function 1, it was found that organizational awareness of BE was positively correlated with systematic practice. For canonical function 2, it was found that individual awareness of BE was negatively correlated with the compensatory practices of BE. The findings of this study demonstrate that higher organizational awareness of business ethics in the foodservice industry led to higher systematic practices of BE, while higher individual awareness of BE led to lower compensatory practices of BE. In conclusion, higher organizational awareness of BE places a higher priority on building an external system from an institutional perspective, while higher employees awareness of BE leads to higher expectation from the company, resulting in relatively low compensatory practices.

• 한국주거학회:학술대회논문집
• /
• 한국주거학회 2008년도 춘계학술발표대회 논문집
• /
• pp.376-381
• /
• 2008

Among various service characteristics, the physical environment is one of important contributors to service quality. In public service buildings, public community facilities serve as arena for education, social interaction, leisure, health activities for community districts. The purpose of this study is to investigate the physical state of public community facilities and expectations of users toward physical environment and service aspects. Site visits to four public community facilities and survey method were conducted for this study. One hundred ninety two questionnaires were analyzed. It is found that the majority of users are housewives and live near the community facilities. In order to provide more equal benefits and service to the public, it is suggested that smaller facilities should be provided in several sites instead of providing a large complex community facility to one area. Facility users indicated larger gaps between expectation and current state of the facilities regarding lack of storage, noise and ease to use. In general, physical characteristics should be more improved than employee's attitude and service behavior, which result in service quality.

• 한국안전학회지
• /
• 제18권4호
• /
• pp.130-135
• /
• 2003

This study is planned to investigate the compliance of small sized enterprises of under 5 employees directed by Industrial Safety and Health Act. Occupational safety regulation can be required for employer and employee to comply because that all members of workplace should be involved to protect worker's health. When all members of workplace comply with safety regulation, effectiveness of regulation will be realized as expectation. The study subject is composed of three groups as 501 employers, 501 employees of small sized enterprises of under 5 employees and 107 safety inspectors sampled by stratified random sampling for comparison. Data for analysis is collected from each sample using interview with structured questionnaires. Compliance is measured by 5 point scale composed by 8 sub items such as general perception, understanding, clearness, necessity, relevancy, implementation, penalty, and general compliance of the regulation. Among sub items of employer's compliance, the level of perception of regulation, necessity of regulation, relevancy of penalty are differentiated among three groups. The level of all 8 items of employee's compliance also differentiated among three groups. These results show that strategies for ensuring the same level of compliance among three groups will be needed through education, training and evaluation of regulation and feedback.

• 한국콘텐츠학회논문지
• /
• 제22권4호
• /
• pp.13-27
• /
• 2022

서비스 현장에서 로봇의 활용이 증가하고 있다. 본 연구는 서비스 로봇의 종업원으로서의 역할에 주목하여, 로봇의 서비스가 고객행동에 어떠한 영향을 주는지를 서비스 성공과 실패 상황에서 사람 종업원과 비교하여 살펴보았다. 바리스타로봇, 서빙로봇, 쉐프로봇을 대상으로 세 번의 실험을 통해 실증분석을 수행하여 도출된 결과는 다음과 같다. 먼저, 서비스가 성공적인 경우, 사람들은 서비스를 제공한 종업원이 사람인지, 로봇인지에 관계없이 재방문 의도가 유사하게 나타났다. 반면, 서비스가 실패인 상황에서는 로봇 종업원으로부터 서비스를 받은 경우보다 사람 종업원으로부터 서비스를 받은 경우에 재방문 의도가 더 부정적인 것으로 나타났다. 이에 대한 이유는 아직까지 서비스 로봇의 능력에 대한 고객들의 기대가 사람 종업원에 비해 낮기 때문인 것으로 파악되었다. 마지막으로 고객들은 로봇의 서비스가 사람의 서비스에 비해 더 안정적이라고 인식하는 것으로 나타나 서비스 로봇이 성공적인 서비스를 제공한다면 로봇으로부터 서비스를 제공받는 고객으로부터 긍정적인 반응과 행동을 이끌어낼 수 있을 것으로 예상된다.

• 한국식품영양학회지
• /
• 제22권1호
• /
• pp.57-62
• /
• 2009

The current exploratory study attempted to investigate the levels of expected and perceived service quality of in-flight meals. A questionnaire was developed following extensive literature review and in-depth interviews. The survey was conducted on board a flight by international passengers and also by passengers in the trans lounge waiting for connecting flights between October 21, 2005 through October 30, 2005. Out of the 450 questionnaires administered, a total of 319 completed questionnaires were returned, yielding a response rate of 89.6%. The 20 items representing the service quality factor of in-flight meals were analyzed, resulting in four distinct dimensions-food quality, employee service, cleanliness and reliability. In all dimensions, customer expectation was higher than the perceived level of service and the service quality of Korean based airlines was higher than that compared to foreign based airlines. There were differences in the perceived service quality of in-flight meals according to the demographics of the respondents. The results of this study can be beneficial from a theoretical and practical point of view by providing empirical data that measures the service quality of in-flight meals.

• 한국주거학회논문집
• /
• 제19권4호
• /
• pp.31-39
• /
• 2008

The physical environment is one of several service characteristics that are important contributors to service quality. As far as public service buildings, public community facilities serve as arenas for education, social interaction, leisure, and health activities for community districts. The purpose of this study was to investigate the physical state of public community facilities and use of public community facilities in Seoul and Suwon and to identify expectations of users toward the physical environment and service aspects. Site visits to four public community facilities were conducted and surveys were distributed for this study, with one hundred ninety two questionnaires analyzed. Results suggest that in order to provide more equal benefits and service to the public, cities should provide several smaller instead of one large complex community facility. Additionally, facility users indicated large gaps between their expectations and the current state of facilities due to lack of storage, noise and difficulty of use. In general, physical characteristics should be improved rather than employee's attitudes and service behaviors, resulting in greater service quality.

• 한국식생활문화학회지
• /
• 제22권1호
• /
• pp.22-31
• /
• 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.

• 한국식품조리과학회지
• /
• 제16권5호
• /
• pp.437-444
• /
• 2000

본 연구는 서울 경인지역 사업체 급식소 4개소을 대상으로 급식소에서 제공되는 음식 및 서비스품질 특성의 기대도와 인식도 등을 조사하여 만족도를 규명하고 이에 영향을 미치는 요인을 분석하고 업무형태별로 어떠한 영향을 미치는지 분석하였다. 본 연구의 결과를 요약하면 다음과 같다. 1. 일반사항에는 여자가 많았고, 20-40세가 89%로서 많고, 미혼이 많았다. 가족. 친지가 72.5%로 많았고, 고졸이상이 대부분이었다. 급식경험 2년이상이 80%로 거의 많았으며, 급식횟수는 1-2회가 95%로 대체적으로 많아서 1끼를 먹는 것으로 나타났고, 평사원이 86.5%로 분석되었다. 2. 음식 및 서비스품질 특성이 모두 인식도보다 기대도가 높은 것으로 나타났다. 고객들이 식당을 이용할 때 기대한 만큼 실제 느꼈던 항목에는 계절음식의 제공, 음식의 맛, 배식원의 청결, 식당의 청결, 식당의 조명 밝기이었고, 기대하지도 실제 느끼기도 않는 항목에는 메뉴가 품절되지 않음, 주반찬과 부반찬의 조화, 후식의 제공, 식사에 대한 불만의 신속한 처리이었다. 고객들은 위생적인 측면에서 음식의 위생, 식기의 위생을 최우선으로 여기는 것으로 나타났다. 3. 음식 및 서비스의 만족도는 적당한 1인 분량, 식당의 조명 밝기에 만족하는 것으로 나타났고, 선호메뉴의 제공, 식사 불만의 신속처리에 대해서는 불만족하는 것으로 나타났다. 4. 음식 및 서비스 품질 특성의 상관관계를 분석한 결과, 기대도는 만족도와 강한 음의 상관관계를 갖고 있으며, 인식도는 만족도와 상대적으로 약한 양의 상관관계를 보인 것으로 분석 되었다. 5. 요인별 서비스1요인(메뉴가 품절되지 않음)과 서비스2요인(식사불만의 신속한 처리, 배식원의 친절)에 개선의 여지가 있는 것으로 분석되며, 위생2요인(식기의 위생, 식당의 청결, 식기반납구의 청결, 배식원의 청결)에는 계속적으로 유지 관리가 필요한 것으로 나타났다 6. 각 요인의 상관계수에는 기대도와 인식도의 상관이 높은 문항은 식기위생 (r = 0.422 )이었으며, 기대도와 인식도의 상관이 적은 문항은 식사불만의 신속한 처리로 분석 되었다. 앞으로의 연구는 사업체 급식소에서 제공되는 음식 및 서비스 품질관리 평가된 결과를 근거로 고객의 요구를 충족시킬 수 있는 음식과 서비스의 우수한 품질을 제공하여 고객만족, 나아가 고객감동을 이끌어야 하고 고객의 만족도에 영향을 미치는 요인을 규명하여 급식의 질적 향상을 위하여 보다 전문적이고 지속적인 연구가 필요하겠다.

• 대한방사선기술학회지:방사선기술과학
• /
• 제42권3호
• /
• pp.231-238
• /
• 2019

Medical institutions are abundant in human resources and have a unique structure with diverse professions and various organizational cultures coexist. This organizational culture influences organizational effectiveness and influences the effectiveness of the organization as a factor of leadership and organizational culture. Leadership is an important factor in linking employee behavior to organizational commitment to achieve job satisfaction. The purpose of this study was to analyze the effect of organizational effectiveness on organizational culture, leadership perception, and job stress in a special organization called radiologist. As a result, organizational culture and transformational leadership showed high correlation with 0.627. Among the organizational effectiveness variables, organizational commitment showed the highest influence with transformational leadership(${\beta}=0.284$, p<0.001), and job satisfaction was also the highest with transformational leadership (${\beta}=0.440$, p<0.001). The results showed that the expectation of transformational leadership affects organizational commitment and job satisfaction. In order to expect a positive change in the effectiveness of the organization, the radiologist culture requires an organizational culture that can fully demonstrate autonomy and creativity, and transformational leadership is required for this.