• 한국환경보건학회지
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• 제5권1호
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• pp.10-17
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• 1978

Recently this writer has conducted a comprehensive survey of 38 private businesses where group feeding is practiced, with a view to determining the condition of nutrition intake by the blue collar workers of these businesses firms as well as gaining an indication of their facilities management along with their sanitary precautions. The survey has revealed, among others, a number of interesting data such as shown below. 1. There are a total of 1,054 workers being fed in groups daily at each of the above business companies, with only one nutrition specialist regardless of the number of workers to be fed or the number of times they are fed daily. The average number of cooks comes to 2.7 persons per 100 workers, while 42.2% of the companies provide four meals a day including mid-night supper, with the result that the workers are fed 3.13 times a day on an average. 2. The average feeding cost amounts to 151 won per meal per person, of which 86 won is payed by the workers themselves and 115 won by the companies involved. 3. The average fbod intake has been found to be 490 grams which can be further broken down into 44grams of animal food and 446grams of vegetable food. These figures are higher than those revealed by the 1975 investigation of the nation's average nutrition intake. 4. The survey also shows the daily calorie consumption per person to be as high as 896 calories including 37 grams of protein which is further broken down into 11 grams of animal protein and 26grams of vegetable protein. With respect to other types of nutrients excepting Vitamin-A, the companies concerned are believed to prorids more than what the survey of the nation's nutrition has revealed or the amount recommended by Korea FAO assoc!ation as desirable. 5. As for facilities management, there is still much room for future improvement. Some 97.4% of the companies surveyed are not equipped with the steam table, which indicates lack of concern along this line as well as a very how degree of equipment utilizations. Distribution of the food in the dining room is generally depedent on self-service method. 6. Speaking of sanitary precautions taken by those businesses involved, some 76.3% are found to have their compounds haunted by rats and other insects. Some 73.7% of them are dependent on boiling method for disinfection of kitchen utensils, which is conducted by 50% of those industries only two or three times a week. It seems hardly feasible to conduct disinfection everyday.

• 한국프랜차이즈경영연구
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• 제3권1호
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• pp.73-91
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• 2012

본 연구는 상권을 동태적관점에서 상권을 구성하는 업종중심특성과 상권고객인 유동인구중심특성의 적합도를 비교함으로써, 상권 활성화 방안을 모색하는데 목적을 두고 있다. 천안시에 소재하는 천안역상권, 두정동상권, 신부동상권의 업종데이터와 유동인구데이터를 분석하여, 기간경과에 따른 업종과 고객중심특성변화를 분석하여 정책적시사점을 제시하고 있다. 상권에 대한 선행연구들은 동태적 관점에서의 연구가 아닌 특정시점에서의 연구로 한정되어 있으며, 상권쇠퇴요인과 상권 활성화 요인의 대부분이 도심기능쇠퇴에 따른 도심기능 활성화처럼 서로 대응관계에 놓여있다. 본 연구에서 제시하는 지역상권 활성화 방안으로는 상권데이터관리체계구측과 획일적 활성화정책이 아닌 상권특성별 목표고객과 유입고객의 일치성을 고려한 활성화전략, 상권쇠퇴지수개발 등이며, 소상공인 지원정책 목표를 지역상권 활성화와 개별점포 경쟁력 강화의 동시추진으로 확대 제안하고 있다.