• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.4 no.1
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• pp.89-111
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• 2009

Since the financial crisis in 1997, the Korean economy has a steady increase of people who tend to establish their own business by 2008. Business foundations can be divided into independent businesses and franchise businesses. This study focuses on what type of business owners among franchise enterprisers can achieve success. This is intended to reduce trial and error by drawing upon success factors in the stages of establishment, operation, and achievement based on a total sample of 350 individual business sites. The result shows that the success factors in the stage of establishment include (1) Preparation such as foundation education (2) Marketing capability (3) Appropriateness of Business Item (4) Other founder's entry barrier, conglomerate's entry regulation and (5) Head Office Support including service education, market survey education, marketing support. On the other hand, the success factors in the stage of operation include the supervisor capability, Marketing capability, Head Office Support, Customer Management Capability and Employee Satisfaction. Additionally after choosing the major factors according to each stage, multiple regression analysis was processed and interpreted. Finally, we believe that the franchise or independent business foundations can make a profit as well as increase continuous sales and customer satisfaction only with thorough and careful preparation in all stages of foundation and operation. This study is expected to contribute to those who prepare new business in franchise domain to minimize failures with deep consideration of the success factors in the franchise.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.97-118
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• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality. To sum up the results of this study, Korean traditional restaurant visitors evaluated three dimensions of service quality overall favorably. Interestingly, background music received a lower level of satisfaction. This implies that the Korean traditional restaurant managers do not do a fine performance in managing music as an ambient element to evoke the atmosphere of the restaurant. Customers showed a lower satisfaction with menu price among the factors measuring product quality. As a result of this study, several suggestions have been made as follows: First, it is necessary for the Korean traditional restaurants to provide systematic employee training to instigate a service culture of customer focus. Secondly, it is important to develop traditional foods using ingredients produced in the region based on a literature review of food in Gyeongju, Silla. Thirdly, it is an urgent task to develop regional menus to revitalize the restaurant business. Fourthly, it is important to provide safety food through systematic sanitary administration. Lastly, it is necessary to limit the number of menu items and attempt specialization of them. Such an attempt with specialized menu items will help their food taste and quality improve and thereby reduce inventory burdens. However, this study has a few limitations. Since this study conducted a survey of the restaurants which provides only Korean traditional food in Gyeongju, not all the restaurants in it, there is a limitation in measuring customer satisfaction with service quality. Therefore, the study results cannot be generalized to all the restaurants in Gyeongju and the nation. Finally, this study suggests that studies on the relationships between customer satisfaction and menu price and customer value system or further customer satisfaction studies with Korean traditional restaurants should be continued.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2011.06a
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• pp.89-90
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• 2011

The purposes of this study were to analyze the effects of a marine leisure exhibition event(MLEE)'s appraisal attributes on visitors' satisfaction and repurchase behavior and thus provide fundamental information that facilitates developing effective marketing and operational strategies for a MLEE. In order to accomplish such purposes, this study employed a survey with a total of 300 visitors to a MLEE hosted by G Province. Questionnaires were developed on the basis of related studies and modified to reflect the study context. Then, such questionnaires were verified to be valid and reliable through content validity, exploratory factor analysis and internal consistency analysis. Valid 286 questionnaires were analyzed with correlation analysis and multiple regression analysis on significance level of .05. Following findings were derived from current study. First of all, the appraisal attributes of a MLEE had a significant effect on visitors' satisfaction and among them only the factor of event program had a unique relation with the levels of satisfaction. In addition, the appraisal attributes of the MLEE also had a significant effect on visitors' repurchase behavior and among them event program, transportation and employee factors had unique relations with the performance variable in order. In conclusion, all the research hypotheses that had been set up through previous studies were confirmed in this study.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.2 no.1
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• pp.109-131
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• 2007

The purpose of this study were to a) clarify the current practice of internal marketing by contracted food service management companies, b) analyze the effectiveness of current internal marketing practices. The survey was conducted between October 12 and November 2, 2002 with the 10 contracted food service management companies; 6 large, and 4 small & medium sized companies. No significant difference was existed with the categories of internal marketing. However significant differences were existed with the service education, sanitary education, periodic interviews, rewards for best employees, incentive payments, paid -leave allowances, job function allowances, and position classes including unit manager, dietician and cook of MBO. The actual administration of internal marketing strategies showed that, the significant differences were existed with education, paid-leave, and employee welfare systems among position classes. Also the significant differences were existed with all categories of internal marketing between large and small & medium sized companies. In general, small & medium sized companies score of the internal marketing performance was lower than that of large sized companies. Therefore, the segmented internal marketing strategies depending on the analysis not only demand for employees but also the size of company, were required to be an effectively and efficiently managed contracted food management companies.

• Journal of Korean society of Dental Hygiene
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• v.18 no.4
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• pp.477-488
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• 2018

Objectives: The purpose of this study was to investigate career competency, tasks, and job satisfaction of public servants, public institutions, and researchers. Methods: The survey was conducted about career competency, job satisfaction, and satisfaction on work life. Next, they interviewed on the characteristics of each job by two or three dimensions. The following conclusions were obtained from July to August 2017. Results: Career competencies were GPA with 3.87, 818 points of TOEIC score, and ITQ certification. Public servants required the information on literacy skills for employment and job performance, while civil servants need more than one year of clinical experience in the dental hospital. The non-commissioned officer needed a written test and fitness training. The health insurance review and assessment center required more than one year of experience from general hospital or medical institutions. Researchers required a research career, language skill, and professors required research and teaching experiences with clinical experience more than three years. The main job tasks were as follows; for public servants, they were official document processing and community projects. For the civilian workers and military/noncommissioned officers, they were medical assistant and administrative works. The employees of the health insurance review and assessment service are examining the medical expenses and the medical examination, the researchers are experimenting, researching and writing articles, and the teaching staff are lecturing and conducting individual research. Conclusions: The results of job satisfaction survey showed that occupational satisfaction was the highest in civil servants, researchers, and teaching professions. Job security was the highest in health workers and health inspectors' evaluation centers, and time vacancy was the highest in civilian workers and military/noncommissioned officers. If you want to work in such an institution, you should prepare elements that match your basic literacy and job specific characteristics. And we should try to increase the satisfaction of work even after work.

• Journal of the Korean Institute of Gas
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• v.24 no.4
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• pp.84-92
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• 2020

Most facilities in chemical plants operate in environments that are outside the range of temperature and pressure that can be encountered on a daily basis, and are vulnerable to aging due to these stresses and environmental conditions. The facilities exposed to these conditions are not only likely to fail due to cumulative damage, but also lead to accidents if maintenance and replacement are not performed.Recommendation guidelines called risk-based inspection are widely used around the world-wide. However, limits exist for facilities that have already elapsed for a certain. As a result of the survey on the aging of Ulsan industrial complex in Korea, which carries out proper inspection, many of the facilities have been used for 20 years. Also, most of the facilities where the accident occurred have been in operation for more than 20 years. Therefore, this study suggested criteria for classifying devices that have exceeded a certain period of use as obsolete facilities. In addition, quantitative risk assessment was conducted. The safety investment method using the cost-benefit analysis method was proposed in order to calculate the loss cost and reduce the risk by expressing the risks of the corresponding aged facility as an Economic index. By utilizing the method of cost-benefit analysis of old facilities using the quantitative risk assessment presented in this study, it can be expected to improve the performance and life of old facilities, improve production efficiency and reliability of the system of facilities, change the recognition of safety management costs, increase employee stability, and reduce loss costs.

• Informatization Policy
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• v.20 no.1
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• pp.42-60
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• 2013

In the information age, it is common to use the computer for company's business. Even though there are lots of investment to prevent the abuse of computer, the frequency and amount is increasing. Therefore, the purpose of this study is how individuals misusing computers in the company, and identifying factors of it separated by group and personal characteristics. Code of ethics and discipline has a significant impact on attitude and intention from the view of organizational characteristics. This proofs that code of ethics is clearly codified and reflect the management policy. So, it imprints employee's commitment to protect themselves, and this could be conjunction with the company's policy. Moreover, reflecting on performance assesment and discipline also has a effect. Organizational loyalty appeared significantly in attitude, but was not important in intentions. This means that the intensity of organizational loyalty is not always connected to the abuse of computer. It can be depending on individual's tendency, psychological state and organization mood. The action for misusing the computer has a significant impact on attitude and intention. Those people might have a strong tendency to judge that it is totally fine to use the company's computer as long as it does not harm others and using during non-business hours, instead of thinking that it is inappropriate to use the company's computer not for business intention.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.474-487
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• 2009

The principal objectives of this study were to evaluate the space, equipment, and institution rate by functional area, and to suggest appropriate types, numbers, and equipment capacity by school foodservice size for optimal employee job performance and efficiency. Data were collected and administered by 263 dietitians who attended elementary and middle schools in Gyeonggi Province, and the data were analyzed using SPSS statistical software. Among a total of 72 respondents who provided usable data, 31 (48.6%) respondents were nutrition teachers and 37 (51.4%) were part-time dietitians. The majority of the respondents reported that their foodservices were self-operating types (94.4%), and 8 meals out of 10 meals provided over a 2-week period were served as normal meals, defined as meals consisting of Bab, Kook, Kimchi, and 3 side dishes (73.6%). The mean kitchen space was $186.25\;m^2$ for 500 meals/day, $269.7\;m^2$ for 501 to 1,000 meals/day, $249.1\;m^2$ for 1001 to 1500 meals/day, and $274.87\;m^2$ for 1,500 or more meals/day. The mean space of functional areas was $11.52\;m^2$ for office, $12.63\;m^2$ for storeroom, $9.55\;m^2$ for receiving area, $27.23\;m^2$ for pre-preparation area, $149.9\;m^2$ for cooking area, $18.33\;m^2$ for assembly/service area, $45.50\;m^2$ for dishwashing area, and $17.20\;m^2$ for locker room. Only two pre-preparation and cooking spaces increased significantly with increasing size of school foodservice (p<0.05). Office, cooking area, and locker room were allocated in all foodservices. However, the pre-preparation area (68.7%), receiving area (56.5%), assembly/service area (38.1%), and dishwashing area (37.7%) were lowly installed in the surveyed facilities. Through a focus group meeting discussing the results of this study, appropriate equipment and its dimensions were suggested according to functional areas and foodservice scales. Future studies will be necessary to allocate the appropriate space by functional area with the proposed equipment requirements for optimally efficient decision making in equipment purchasing.

• Journal of Nutrition and Health
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• v.44 no.1
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• pp.74-81
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• 2011

The purpose of this study was to investigate the sanitation management of school foodstuffs and the sanitation knowledge of delivery company workers. A questionnaire that identified employee's food safety sanitation management, knowledge, and practices was developed based on a review of the literature. The subjects consisted of 201 delivery company workers from 38 delivery companies in the Daegu and Gyeongbuk area. The workers were 30-39 years of age (41.3%) with 1-3 years of working experience (30.8%). Approximately 62% of the respondents were educated and had 1-2 years of food safety experience, 52.7% of the respondents delivered foodstuffs to two schools in the morning. The total score for delivery company worker sanitation knowledge was 3.75/7.00, which was low. The total mean sanitary performance score for factory workers was 4.58/5.00. They indicated that the most difficult part of the operation is delivering on time. Temperature management was another difficulty. In order to secure the best quality of school food to be supplied safely, the thorough sanitation education must be conducted to the school dieticians and delivery company managers.

• The Journal of the Korea Contents Association
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• v.19 no.10
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• pp.315-324
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• 2019

In this research, one of five Hofstede's cultural dimension, Long term orientation (LTO) was selected to examine its influence on individual's change oriented organizational citizenship behavior with emotional regulation mediating. East Asian countries and Korea especially received higher score on LTO cultural dimension, meaning it valued harmony, long term relations and saving for future. Also, in today's hyper competitive and evolving global climate, the ability to adapt quickly and also to be able to control one's emotion is highly valued individual competency. Previous research on Hofstede's cultural dimensions were conducted at mostly national or large group levels. However, in this study, Yoo's CVSCALE which allowed for individual level analysis on Hofstede's cultural dimensions were used to analyze multinational company's employees's long term orientations' influence on emotional regulation and change oriented organizational citizenship behavior. The survey conducted from 200 employees from major electronic company based in S city in Korea for two weeks period and the results indicated long term orientation positively influenced change oriented organizational citizenship behavior. Also emotional regulation mediated between long term orientation felt by individuals and change oriented organizational citizenship behavior. Such results validated previous studies that indicated emotional regulation as possible antecedents of individual proactive behaviors such as change organizational citizenship behavior and long term oriented view as another potential antecedent of change oriented organizational citizenship behavior in multinational corporation setting.