• 한국실내디자인학회논문집
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• 제29호
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• pp.163-172
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• 2001

An office is understood as a system consisted of three subsystem : office work, technology and organization. In the age of information, an office is a complicated device in an organization to create, process, modify and deliver various information for organizational goals. The purpose of this study is to provide design guidelines on office workstations based on the analysis of employees' preference and work-style responding to current changes of an organization and work process. Through a literature survey, the study briefly reviewed characteristics of interior design to find changing factors and directions of office interior. Work characteristics in an office are analyzed based on information, activity and communication characteristics while office environment is analyzed based on physical and technological factors. Finally, questionnaire items are derived from a critical comparison between work characteristics and workstation organization(furniture etc) factor. workplace strategies by preference are suggested to increase office productivity, employee satisfaction and to reduce space costs.

• 국제학술발표논문집
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• The 1th International Conference on Construction Engineering and Project Management
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• pp.429-436
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• 2005

This paper reflects on the ergonomical criteria for a humane working atmosphere in industrial buildings while respecting and paying close attention to the physical, mental, and stressful demands of the work environment. It describes effective construction codes and standards of practice and their importance in ensuring a safe environment for working people. Also addressed are the objectives for a productive work environment and its organization. The paper considers the significance of a proper working environment, the use of dangerous working materials, the use of proper ventilation, climate, and lighting to ensure that the productivity of the enterprise is met with common goals shared between employer and employee. The connection between the legal foundation and the design of industrial construction is the focus of this paper. It shows that the planning and executive persons are obliged to observe the relevant construction laws and regulations including standards and codes of practice. Additionally discussed are the possible solutions and consequences for development in the productional, constructional, and ergonomical fields of design.

• Safety and Health at Work
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• 제8권2호
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• pp.117-129
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• 2017

Chronic disease rates have become more prevalent in the modern American workforce, which has negative implications for workplace productivity and healthcare costs. Offering workplace health interventions is recognized as an effective strategy to reduce chronic disease progression, absenteeism, and healthcare costs as well as improve population health. This review documents intervention and evaluation strategies used for health promotion programs delivered in workplaces. Using predetermined search terms in five online databases, we identified 1,131 published items from 1995 to 2014. Of these items, 27 peer-reviewed articles met the inclusion criteria; reporting data from completed United States-based workplace interventions that recruited at-risk employees based on their disease or disease-related risk factors. A content rubric was developed and used to catalogue these 27 published field studies. Selected workplace interventions targeted obesity (n = 13), cardiovascular diseases (n = 8), and diabetes (n = 6). Intervention strategies included instructional education/counseling (n = 20), workplace environmental change (n = 6), physical activity (n = 10), use of technology (n = 10), and incentives (n = 13). Self-reported data (n = 21), anthropometric measurements (n = 17), and laboratory tests (n = 14) were used most often in studies with outcome evaluation. This is the first literature review to focus on interventions for employees with elevated risk for chronic diseases. The review has the potential to inform future workplace health interventions by presenting strategies related to implementation and evaluation strategies in workplace settings. These strategies can help determine optimal worksite health programs based on the unique characteristics of work settings and the health risk factors of their employee populations.

• Journal of Nutrition and Health
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• 제24권6호
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• pp.547-559
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• 1991

The purposes of this study were to : a)determine the percentage of labor activities expen-ded in various work functionsof hospital foodservice b)estimate the labor time utilized in each work functions c)investigate the overall work patterns of hospital foodservice and d)provide the basic data for effective labor control This study was conducted in two hospitals with 1300 and 1200 ed capacities and every employees of the dietary department were included in 10days work measurement. Work sampling methodology developed by Donaldson and Ostenso was modified and used for observing overall activities of hospital dietary department. Consistency of data and observa-tion period were verified by 3$\delta$ control chart and control chart. Observed data were satisfied with confidence level of 95% and confidence interval of $\pm$0.05, The results of this study were as follows: 1) The direct work function indirect work function and delay were 74.8%, 9.2%, 16.0% respectively with A hospital and 82.2% 7.2%, 10.6% respectively with B hospital 2) The productivity indices of direct work indirect work and delay were 9.05 min/meal 1.12 min/meal 1.94 min/meal respectively and total 12.11 minutes were utilized per meal served in A hospital and 10.72 min/meal 0.94 min/meal 1.38 min/meal respectively and total 13.04 minutes were utilized per meal served in B hospital 3) Full time equivalent(FTE) utilized in daily work of irect work indirect work and delay were 62.24 men 7.69 men 13.35 men respectively in A hospital and 64.09 men 5.63 men 8.22 men respectively in B hospital. 4) The contents of work activities of each employee group showed that delay time of the service personnel group was more than any other employee groups in both A hospital and B hospital 5) Examination of daily work schedule by time intervals showed that transportation work function was carried out all day so it is necessary to improve this work.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2006년도 제41차 정기하계학술세미나
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• pp.21-44
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• 2006

Measuring and evaluating the business performance plays a very important role in managing business. It is because business performance, in any types of industry, can be evaluated and managed properly only when the measurement of its performance is estimated, and because its performance can be improved through an efficient and effective management. Therefore it is essential to build up the performance evaluation system to raise management efficiency of the foodservice industry, to reinforce competitive power of the food service industry. This study tried to propose a novel point of prospective and method in which the performance evaluation in any family restaurant should be illuminated and be performed. In this study, BSC provided the main conceptional framework for evaluating the performance of a family restaurant, and evaluation items of BSC four prospectives - financial, customers, internal business process, and learning and growth-were adjusted so as to be fitted into the business field. Furthermore, this study verified the validity of the proposed performance evaluation method through specific case analyses and used AHP to quantify its validity objectively. Finally, this study found the fact that non-financial prospectives, compared to financial prospectives, should be more importantly considered as the performance evaluation index of the family restaurants. Especially, the study showed that the proportion of performance evaluation indexes related to Customers prospective and Learning and Growth prospective revealed very highly, therefore variables such as customer satisfaction index, per employee productivity, education and training, customer response rate, employee satisfaction index should be emphasized as key factors at the process of selecting indexes and measuring their performance evaluation of the food service industry.

• 기술혁신학회지
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• 제11권2호
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• pp.171-193
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• 2008

21세기를 맞이하여 세계 각국은 자국의 지식재산권을 보호하기 위한 정책을 추진하고 있으며, 이와 같은 지식재산권을 보호강화하기 위한 국제적 동향은 더욱 더 강력해지고 있다. 이러한 환경에서 기업은 사활을 걸고 기술보호와 경영을 어떻게 할 것인가에 대한 최적인 방법을 모색하여야 하며, 기업의 지식재산관리는 관리적인 차원이 아닌 경영적인 차원에서 고려되어야 한다. 즉, 기업은 산업재산권을 경영자원의 하나로서 전환하여야 하며 그 중요성은 기업의 생존에도 큰 영향을 미친다. 특허 데이터는 기업 전략 수립의 중요한 정보이다. 이 연구에서는 우리나라 금속기업 27개사를 대상으로 특허활동을 체계적으로 분석하였다. 2000년부터 2005년까지의 특허데이터를 이용하여 특허경영과 기업경영성과와의 관계를 분석하였다. 이 연구의 주요 결과로는, 노동생산성은 종업원 1인당 특허활동도와 유의한 양(+)의 관계가 있는 것으로 나타났지만, 기업규모와는 유의한 음(-)의 관계가 있는 것으로 나타났다. 따라서 특허 활동은 기업의 연구개발계획을 수립하는데 중요한 역할을 할 젓으로 생각한다.

• Safety and Health at Work
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• 제12권3호
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• pp.324-338
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• 2021

Background: We hypothesized that the growing demand of Korean workers for work-life balance would change the factors influencing job satisfaction. We sought to verify our hypothesis by conducting a conjoint analysis based on the Korean Working Conditions Survey (KWCS). Methods: We analyzed the raw data of the KWCS, conducted by the Occupational Safety and Health Research Institute from 2006 to 2017. To complete the analysis, we counted on a conjoint model of analysis, typically used in the analysis of customer satisfaction. The dependent variable was the satisfaction of workers with their working conditions, and the independent variables were the job quality indicators identified by Eurofound. Results: The factors that have the greatest impact on working conditions satisfaction are summarized as follows: "physical environment" for the first wave, "adverse social behavior" for the second wave, "occupational status" for the third and fourth waves, and "management quality" for the fifth wave. "Earnings" were not a major factor in determining employee job satisfaction, and the relative importance index is decreasing. Conclusion: According to the results of the analysis of the tendencies of Korean workers, the factors that affect the satisfaction with the working conditions have changed over time. It is crucial to identify factors that affect working conditions to assure the health and productivity of workers. The results of this study demonstrate that policymakers and employers are required to attentively consider human relations and social environment at work to improve working conditions in the future.

• 산업경영시스템학회지
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• 제45권3호
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• pp.90-103
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• 2022

The purpose of this study is first to understand whether technology innovation capability, which is considered an important factor in the Root companies, directly affects the business performance of the company. Second, it was attempted to determine whether internal resources deemed necessary for a company's continuous competitive advantage and excellent business performance play a mediating role in the technological innovation capability of the Root companies and the business performance. The implications of this study derived from the research results are as follows: Among the elements of technology innovation capability, R&D capability, positively affects both financial and non-financial performance. It was confirmed that the investment ratio could positively affect financial performance such as sales, market share, and yield, and non-financial performance such as corporate image, employee satisfaction, and productivity. Among the factors of technology innovation capability, the technology innovation system positively affects both financial and non-financial performance. Therefore, it can be said that securing rights to owned technology, establishing technology and funding, efficient use of resources, etc., affects financial performance such as sales or market share of a company, and affect the company's production capacity, image, and employee satisfaction. It has been verified that internal resources, including financial, physical, and human resources, can mediate between the three elements of technology innovation capability and corporate financial and non-financial performance.

• Annals of Occupational and Environmental Medicine
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• 제34권
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• pp.3.1-3.12
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• 2022

Background: Influenza illness causes several disruptions to the workforce. The absenteeism that often ensues has economic implications for employers. This study aimed to estimate the cost-benefit of influenza vaccination in a healthcare setting from the employer's perspective. Methods: A cross-sectional questionnaire survey was conducted in a private hospital in 2018-2019 comparing voluntary vaccinated with non-vaccinated employees with influenza vaccine. The analyses were made based on self-reporting on absenteeism and presenteeism from Influenza-like illnesses (ILIs). The costs incurred, both direct and indirect costs, were included in the study. A cost-benefit analysis was performed by measuring the cost of the vaccination program. The costs of absenteeism and reduced productivity were calculated using 3 hypothesised levels of effectiveness in the following percentage of productivity of 30%, 50%, and 70%. The costs were also calculated based on four scenarios: with and without operating income and with and without replacement. The benefits of the influenza vaccination from the employer's perspective were analysed. The benefit to cost ratio was determined. Results: A total of four hundred and twenty-one respondents participated. The influenza vaccination rate was 63.0%. The rate of ILI of 38.1% was significantly lower among vaccinated. The ILI-related absenteeism reported was also significantly lower amongst vaccinated employees at 30% compared to 70% non-vaccinated. Employers could save up to USD 18.95 per vaccinated employee when only labour cost was included or 54.0% of cost savings. The cost-saving rose to USD 155.56 when the operating income per employee was also included. The benefit to cost ratio confirmed that the net cost-benefit gained from the vaccination was more than the net cost of vaccination. Conclusions: Influenza vaccination for working adults was cost-saving and cost-beneficial when translated into financial investments for the employer. A workplace vaccination demonstrates a significant cost-benefit strategy to be applied in any institutional setting.

• 대한지역사회영양학회지
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• 제10권6호
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• pp.905-919
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• 2005

This study raised the necessity of developing performance indicators for measuring the management efficiency and effectiveness of school food service, and as a means of helping its implementation, a balanced score card (BSC) approach developed by Norton and Kaplan was adopted. This study established BSC in seven phases through literature: Phase 1 Defining a school food service and the scope of working activities, Phase 2 Establishing the vision of a school food service, Phase 3 Setting strategic goals, Phase 4 Identifying critical success factors (CSFs), Phase 5 Developing Key Performance Indicators (KPIs), Phase 6 Extracting cause and effect relationship, and Phase 7 Completing a preliminary BSC. The preliminary BSC was fumed into a survey, which was administered to food service related people working at the Office of Education and School Food Service including 16 offices,209 dietitians, 48 school administrators both from self-operated and contract-managed, and 9 experts in areas related to school food service. They were asked questions about strategies from 4 different perspectives,12 CSFs, 39 KPls, and the cause and effect relationships among them. As a result, among the CSFs based on 4 different perspectives, all factors other than ' zero sum on profit/loss ' from the financial perspective turned out to be valid. In terms of KPIs, manufacturing cost percentages, casualty loss count/reduction rates, school foodervice participation rates, and sales goal achievement rates were found to be valid from the financial perspective, while student satisfaction index, faculty satisfaction index, leftover ratio, nutrition educational performance count, index of evaluating nutrition education, customer claim count/reduction rate, handling customer claim count/reduction rate, and parent satisfaction index were found to be valid from the customers' perspective. Besides, nutritional requirement sufficient ratio, nutritional management score, food poisoning outbreak count, employee safety accident count, sanitary inspection assessment index, meals per labor hour (productivity index), computerization ratio, operational management index, and purchase management assessment index were also found to be valid from the perspective of internal business processes. From the perspective of innovation and learning, employee turnover ratio/rate of absenteeism, annual education and training count, employee satisfaction index, human resource management assessment index, annual menu-related customer feedback, food service information index for employees and parents/schools were also found to be valid. The significance of this study is to present indices for measuring overall performance of school lunch food service operations without putting any limitation on types of school food service management, and to help correctly assess the contribution of the current types of school food service management to schools and students. (Korean J Community Nutrition 10(6) : $905\∼919$, 2005)