• 한국식품조리과학회지
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• 제20권3호
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• pp.247-255
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• 2004

The foodservice industry is changing more and more from on-site foodservice management to contract foodservice management. However there are differences according to the level of management and operation of contract foodservice management company (CFMC). The necessity of certification on CFMC is increasing to enable fair discrimination of CFMC among most clients that want to contract with CFMC. This study was performed to identify the foodservice operation evaluation model's criteria items for certifying CFMC. The analysis research methods included literature review, content analysis, individual interview, Delphi technique, and brain storming. First, the following infrastructure items were prepared in the contractor's viewpoint: procurement, transparency of operation, menu development and operation system, nutrition service system, professional employee education, sanitation andsafety management system, customer satisfaction system, facility system, management information system (MIS), business and economics. Second, the evaluation criteria required by the contractor on the client's view point was similar to school foodservice, hospitalfoodservice, and business andindustry foodservice except extraordinary items of field. Third, evaluation criteria and detail categories and items were identified such as financial focus, customer focus, process focus, human focus, and renewal and development by grafting on intellectual capital evaluation methodology for CFMC.

• 한국조리학회지
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• 제17권2호
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• pp.35-50
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• 2011

연구의 목적은 서울 시내 공기업 호텔 레스토랑 고객을 대상으로 고객만족 및 고객충성도에 대한 실증연구를 하였다. 본 연구는 이론적인 배경과 실증연구를 바탕으로 공기업호텔의 서비스 품질이 고객만족 및 고객충성도의 결과에 따라 경영활성화를 모색하고자 한다. 실증자료는 요인 분석, 신뢰도분석 및 회귀분석을 SPSS 12.0으로 분석하였다. 본연구의 결과는 제품 서비스는 고객만족에 대한 영향을 미치는 것으로 나타났고 종업원 서비스는 고객만족에 대한 영향을 미치는 것으로 나타났다. 또한 고객관리 서비스 고객만족에 대한 영향을 미치는 것으로 나타났으며, 이용시설 서비스는 고객만족에 대한 영향을 미치는 것으로 나타났다. 마지막으로 고객만족은 고객 충성도에 영향을 미치는 것으로 나타났다.

• 한국보건간호학회지
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• 제18권1호
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• pp.27-38
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• 2004

The purpose of this study was to improve job satisfaction and welfare of the employees in the long-term mental health care facilities. This study was conducted to examine the job satisfaction of 102 employees in the long-term mental health care facilities. Data were collected through education programmes held in Seoul National Hospital at June, 1. The job satisfaction of employees is $2.60\pm0.40$ in total average score. The job satisfaction in the physical environment item is the highest score, $2.76\pm0.62$. The peer relation item value is the lowest, $2.00\pm0.45$. 2. In the case of consideration of job satisfaction by general characteristics, there was no differences in job satisfaction. According to the job satisfaction by types of licences, by the director's efforts, there was significant differences. Comparing to other employees, the employees who doesn't have any licence were more satisfied. Also the director's efforts was significant variable to improve job satisfaction. 3. The total satisfaction level was influenced by the variables of working condition (0.738), welfare (0.728), allowance(0.714), pride(0.701). The total satisfaction level showed positive correlation of this variables. 2002. The questionnaires included items about general character. facility character. and job satisfaction items of employees. The results of this study were summarized as follows.

• 한국조리학회지
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• 제4권
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• pp.317-345
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• 1998

According to this study, Korean food department rather than Western food department and business department rather than food & beverage department is more separated with the greater difference. It is surveyed that the main reason to separate from food service is dissatisfaction to wage followed by six reasons. In the light of management the separation of employees gives management a positive aspect, but the separation of necessary employees bring about a big problem. That the separation rate of food service industry which greatly depends on personal service is high causes many bottleneck to development of food service industry. If the saparation rate of employees is high, it is difficult to maintain consistency of service quality. It is impossible to think that immature service new employee gives customer strong impression. Subsequently the spending of time and cost to train new employees and management reproaching supervisors makes morale of employees dropped. That is why the very this influences selling. To improve the vicious cycle of that serve absence in food service Operators of food service industry should be escaped from their fixed ideas. It is time to need management consciousness which wants to have real content rather than external growth. It is revealed that more than 80% of investment of most of food service industry goes to facility investment. A part of the investment cost should be invested to foster professional manpower. And if employees can have owner consciousness by continuous support and positive investment in training which can give real intention to their lives and vocational pride, it is believed that the future of food service industry in Korea is promising.

• 국제학술발표논문집
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• The 3th International Conference on Construction Engineering and Project Management
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• pp.781-787
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• 2009

Training and process analysis in the construction industry has not taken full advantage of new technologies such as building information modeling(BIM). The purpose of this research is to develop a framework for the virtual interactive construction education system using three dimensional technologies. The modules will simulate the construction process for a facility from start to finish using information drawn from real projects in the built environment. These modules can be used as training tools for new employees where they attempt to optimize time and cost in a virtual environment given a limited number of equipment, time and employee options. They can also be used as a process analysis tool for new construction where a number of situational variables can change leading to exposure of potential risk. These modules would be particularly useful for repetitive construction where the initial project is analyzed for optimization and risk mitigation. This paper describes the framework and shows a residential construction example using a 900 square foot wood frame single family house designed for the United States.

• 대한안전경영과학회지
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• 제26권1호
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• pp.63-74
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• 2024

The objectives of this study is to classify evacuation types, derive the characteristics of 4 types, develop and discover evacuation routes within the performance hall space, and present the statistical classification results of the evacuation classification model by classification type. To achieve this purpose, the characteristics of each evacuation type's four types are applied through a network reliability analysis method and utilized for institutional improvement and policy. This study applies for the building law, evacuation and relief safety standards when establishing a performance hall safety management plan, and reflects it in safety-related laws, safety standards, and policy systems. Statistical data by evacuation type were analyzed, and measurement characteristics were compared and analyzed by evacuation types. Evaluate the morphological similarity and reliability of evacuation types according to door width and passage length and propose the install position of evacuation guidance sign boards. The results of this study are expected to be used as basic data to provide operation strategies for safety facility evacuation information sign boards according to evacuation route classification types when taking a safety management plan. The operation strategy for the evacuation sign boards installation that integrates employee guidance and safety training is applied to the performance hall safety management plan. It will contribute to establishing an operational strategy for performance space safety when constructing performance facilities in the future.

• 한국식생활문화학회지
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• 제23권5호
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• pp.582-594
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• 2008

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

• 한국항해항만학회지
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• 제37권3호
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• pp.299-307
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• 2013

본 연구는 해양레저전시이벤트 서비스품질 불만족이 불평행동 및 재구매의도에 미치는 영향을 분석해 성공적인 해양레저전시이벤트 마케팅 전략 수립의 기초자료를 제공하기 수행되었다. 이러한 연구 목적을 달성하기 위해 본 연구에서는 2012년 G도에서 개최된 해양레저전시이벤트 방문객 350명에 대한 설문조사를 실시하였고 다중회귀분석을 통해 다음과 같은 결론을 도출하였다. 첫째, 해양레저전시이벤트 서비스품질의 불만족 수준은 7점 Likert 척도를 기준으로 3.29점에서 3.85점 사이에 위치하고 있었다. 둘째, 해양레저전시이벤트 서비스 불만족 요인 중 직원, 환경, 전시시설은 불평행동에 유의한 정적 영향을 미치고 있었으며 직원, 환경은 미행동에 유의한 영향을 미치고 있었다. 셋째, 해양레저전시이벤트 서비스품질 불만족 요인 중 전시시설만이 재방문의도 및 타인추천의도에 유의한 부적 영향을 미치고 있었다. 마지막으로 해양레저전시이벤트 방문객의 불평행동 요인은 재방문의도 및 타인추천의도에 유의한 부적 영향을 미치고 있었다. 이러한 연구결과는 해양레저전시이벤트 개최의 성과 지표인 안정적인 방문객 확보를 위한 서비스마케팅 전략 수립의 기초자료를 제공하고 있다.

• 한국생활과학회지
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• 제18권1호
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• pp.223-236
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• 2009

The purpose of this study was to improve the sanitary management of school foodservice. A survey questionnaire was administered to 153 dietitians from elementary, middle and high schools in the Daejeon area. The questions were categorized into four fields: 'General characteristics', 'Facility and equipment set up at the schools studied', 'Performance of CCP(criticai control point)s' and 'Reasons of barriers to HACCP(hazard analysis of critical control points) implementation'. The results were as follows. Most of the subjects were the dietitians of elementary school(56.9%), were university graduates(51.0%) and were in their thirties(58.2%). The average length of their career had been 5.8 years. The average ratio of students per dietitian was 1,163. The average ratio of students per full-time employee was 124. The ratio of self-operated management was 90.2 %. The CCP7(assembling and serving) received the highest performance score, while the performance score of CCP2(management of potentially hazardous foods) was the lowest. Eighty-four percent of the surveyed school foodservices did not have pre-preparation rooms. The school foodservice operations were not well equipped with hot/cold holding equipments. Self-operated management scored higher on almost all sections(CCP1-CCP7). Contracted management scored highest on CCP8. The higher the age and career of the subject were, the higher were all the CCP performance scores. The reasons of barriers to HACCP implementation were lack of understanding of standards CCP1 and CCP2, workers' lack of cooking knowledge, and lack of information about school foodservice.

• 한국조리학회지
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• 제23권5호
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• pp.92-100
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• 2017

The purpose of this study was to analyze the current status of 30 restaurants targeted for customized-visit consulting. For this process, experts visited restaurants and conducted consulting to improve the effectiveness of management for restaurants. A frequency analysis was used for general details, and a questionnaire survey was conducted to consult employees and customer groups. The analysis and consulting results were as follows: Firstly,menu need to be improved through restaurants' sanitary state and menu quality improvement. New menu should be developed through continuous training for restaurant operators, the relevant organizations, and cooking skill experts. Secondly, restaurants' cooking skill and knowledge should be secured by training of restaurant operators from the relevant organizations and experts to acquire cooking skills. In conclusion, restaurants' capability needs to be consolidated through persistent and cyclical process to maintain competitive menus and cooking skills. The results also showed that employee group's MOT, foods, menu, and facility education/training should be fortified. In order to reinvigorate the restaurant industry, marketers need to offer continuous education/training and consulting for employees to improve their satisfaction.