• 대한안전경영과학회지
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• 제12권4호
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• pp.239-246
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• 2010

The purpose of this study is looking for the effects of innovation on business performance in Korean SMEs. We were able to obtain participations of 169 questionnaire, and derived statistics by means of SPSS/PC version 15.0 and AMOS. In this study we found that employee's quality mind and organizational supports for company innovation activities are significant to product innovation and process innovation. The reason is easy to adoption and participation in the innovation for all the members of the staff. As a statistical result, the research conduced that both product innovation and process innovation largely affects the business performances increase.

• 보건의료산업학회지
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• 제12권4호
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• pp.1-15
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• 2018

Objectives: We analyzed the importance and performance of hospital social responsibility (HSR) according to the characteristics of hospitals, and presented strategies for HSR activities. Methods: An online HSR questionnaire was sent to hospitals nationwide from October 12 to 26, 2018. The 206 responses received were analyzed in accordance with the IPA to assess the performance and importance of HSR. Results: There was a statistically significant difference between the employees and hospitals regarding the importance and performance of HSR activities. In the area of "sustained maintenance", items related to consumer issues such as "compliance with personal information processing policy", "patient confidentiality", "fair information provision", and "system for patient safety and infection prevention" were derived. In the area of "'high priority for improvement", there were three common items between hospitals and general hospitals: "regular donations and support from local communities", "active cooperation with related institutions", and "compliance with process-related laws and regulations". In the area of "low priority", four items were derived: "support for employee participation in community activities", "efforts to hire local residents", "education and cultural programs for local communities", and "transparent support for political activities". In the area of "sublation of excessive efforts", two items of "employee welfare efforts" and "efforts to improve labor relations", were commonly found in hospitals and general hospitals. Conclusions: It is necessary to improve the management efficiency of hospitals by the systematic allocation of manpower and resources through the establishment of four regional strategies based on the results of IPA analysis.

• 한국식품위생안전성학회지
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• 제34권4호
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• pp.380-387
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• 2019

여러 규모의 가정간편식 제조업체를 대상으로 설문조사를 통해 업체의 식품안전문화를 수행 정도와 각 업체들이 식품안전문화 요소들에 대해 인식하는 중요도를 조사하고, 식품안전문화 측정요소들이 HACCP 선행요건프로그램을 수행하는데 미치는 영향 수준을 분석하였다. 식품안전문화의 측정은 기업문화, 경영진의 의지, 교육 훈련 및 종업원의 참여 등 식품안전문화의 5개 요소를 지표로 평가하였다. 식품안전문화 요소가 HACCP 선행요건프로그램의 수행도에 미치는 영향은 로지스틱 회귀 분석을 실시하여 분석하였다. 식품안전문화 요소의 수행도는 기업문화, 종업원의 참여 부분에서는 업체 규모에 따른 유의적 차이가 나타나지 않았으나(p>0.05) 경영진의 의지, 자원의 투입, 교육 훈련의 경우 대규모업체에서 유의적으로(p<0.05) 높았다. 한편 기업의 문화는 대규모업체에서는 중요도가 높다고 인식하고 있었으나 소규모업체에서 중요성에 대한 인식도가 매우 낮아 업체 규모에 따른 인식도의 불균형을 보여주었다. 식품안전문화 요소들이 기업의 HACCP 선행요건프로그램의 수행도에 미치는 영향을 조사한 결과 '종업원의 교육 훈련'이 HACCP 수행도에 통계적으로 유의하게(p=0.043) 영향을 미치는 식품안전문화 요소로 나타나 HACCP 내실을 기하기 위해서는 종업원들에 대한 교육 훈련이 매우 중요함을 시사하였다.

• 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)

• 한국직업건강간호학회지
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• 제17권2호
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• pp.166-179
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• 2008

Purpose: This study was conducted to understand the situation of general hospital worker's health management and health promotion. Methods: To investigate the current situation of health management in the hospital, structured questionnaires were sent to 122 occupational health providers by post. About 79% hospitals returned questionnaires. The data were analyzed using descriptive analysis, ${\chi}^2$-test by SPSS 12.0 program. Results: A quarter hospitals responded set up separated health care office for workers, 87.5% provided health educations, and 56.5% operated health promotion projects. In the contents of health promotion program embraced both health behavior practice and disease prevention, musculoskeletal disease control, infection control, smoking cessation, and exercise program were most commonly provided to the workers in order. Occupational health care provider chose the item such as budget limitation, manager's apathy, lack of employee's participation, cooperation provider, and so on as the reason of difficulty to run health promotion program in the hospital setting. Conclusion: Hospital managers need to construct infra to manage and promote worker's health. For example, establishing Industrial safety and health committee in hospital and arranging nurses who being fully responsible to worker's health. And occupational health care provider should advertise health promotion projects both managers and workers actively.