• 한국콘텐츠학회논문지
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• 제8권8호
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• pp.223-234
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• 2008

본 연구의 목적은 외식산업을 중심으로 한 서비스산업 종사원의 인식된 사회적 교환관계와 조직시민행동 간의 영향관계를 파악하여 서비스산업의 인적자원관리의 효율성을 제고하는데 있으며, 이러한 연구목적을 달성하기 위하여 문헌적 연구와 구조모형분석을 이용한 실증적 연구를 함께 실시하였다. 본 연구에서 사회적 교환관계는 인식된 상사지원, 인식된 동료지원, 인식된 조직지원으로 구성하였고, 조직시민행동은 개인에 대한 조직시민행동과 조직에 대한 조직시민행동으로 구성하여 각 변수들 간의 영향관계를 파악하였으며, 이러한 분석결과를 바탕으로 서비스산업의 인적자원관리 방안을 제시하였다.

• 식품과학과 산업
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• 제47권2호
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• pp.3-12
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• 2014

• 한국식품조리과학회지
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• 제25권1호
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• pp.16-24
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• 2009

This study suggested a theoretical research system on the effects of corporate social responsibility in the foodservice industry upon perceived service quality. Self-administered questionnaires were completed by 509 customers and the data were analysed by frequency, factor analysis, reliability analysis, correlation analysis and multiple regression analysis. The primary results are as follows - Three corporate social responsibility (CSR) factors were obtained - economic responsibility, legal.ethical responsibility and philanthropic responsibility. In addition, five factors were obtained from the factor analysis of perceived service quality - tangibility, reliability, responsiveness, assurance and empathy. Correlation analysis showed a significant correlation between the CSR factors and the customers' perceived service quality factors. Multiple regression analysis, to verify the hypothesis, showed that CSR in the foodservice industry had a significant influence upon customers' perceived service quality; therefore, the research hypothesis was adopted. CSR, which had an effect on tangibility out of the minutely-perceived service quality factors, was indicated in the order of economic responsibility, legal ethical responsibility and philanthropic responsibility. Responsiveness, reliability, and assurance were influenced by legal ethical responsibility, economic responsibility and philanthropic responsibility, respectively, in order. Also, empathy was surveyed to be influenced by legal ethical responsibility, philanthropic responsibility and economic responsibility in order. Consequently, customers' evaluations of perceived service quality may be inferred to have positive effects when the customer recognizes whether the foodservice company performs social responsibility.

• 한국조리학회지
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• 제22권4호
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• pp.240-253
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• 2016

본 연구는 외식전공 대학생의 외식산업분야 직업에 대한 인식을 파악하고, 응답자 특성에 따라 외식산업분야의 직업평가에 어떠한 차이를 보이는지 실증적으로 분석하였다. 연구의 목적을 달성하기 위하여 2014년 5월 19일부터 5월 30일까지 설문조사를 진행하여 211부를 SPSS 18.0을 이용하여 빈도분석, 탐색적 요인분석, 신뢰도분석, 상관관계분석, t-test, One way ANOVA를 시행하였다. 직업존중감에 대한 척도는 긍정적 가치, 사회적 평판, 부정적 대우, 상대적 효익으로 구성하였으며, 각 구성개념들은 통계적으로 유의한 타당성과 신뢰성을 확보하였다. 인구통계적 특성에 따른 직업존중감의 요인 별 차이를 분석한 결과, 성별에 따라 사회적 평판을 다르게 지각하고 있는 것을 확인하였고, 학년의 차이에 따라 긍정적 가치를 다르게 인식하고 있다는 것을 검증하였다. 또 전공에 따라 긍정적 가치와 부정적 대우에 대해 인지하는 정도가 다르다고 분석되었으며, 미래 희망직업에 따라 상대적 효익과 부정적 대우를 다르게 지각하고 있다는 것을 파악하였다. 이는 직업존중감이 높아지면 전공만족도와 진로결정수준이 높아진다는 선행연구의 결과에 따라 외식전공 대학생의 직업존중감을 높일 수 있는 방안을 모색해야 함을 시사하고 있다. 특히 외식산업분야 직업에 대해 가장 부정적으로 인식하고 있는 사회적 평판과 부정적 대우에 대한 보다 실질적인 개선책을 마련해야함을 강조하고자 한다.

• 디지털융복합연구
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• 제20권4호
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• pp.215-224
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• 2022

본 연구는 외식기업을 대상으로 원가의 비대칭적 행태를 검증하고 최근 경기 침체 현상과 관련된 코로나 19 팬데믹 현상과 유동성에 영향을 미치는 영업순환주기가 원가의 행태에 영향을 미치는지 검증하고자 하였다. 2019년과 2020년 외식기업을 대상으로 분석을 실시하였으며 원가는 매출원가와 판매비와 관리비의 합으로 측정하였다. 분석 결과, 외식기업은 활동수준 감소에 따라 원가탄력적인 행태로 나타났다. 또한 코로나 이후 이전보다 원가의 하방탄력적인 행태는 강화되었으며 영업순환주기가 짧을수록 원가는 하방탄력적인 행태로 나타났다. 마지막으로 영업순환주기의 구성요소인 재고자산 보유기간과 매출채권 회수기간 모두 짧을수록 원가의 하방탄력적인 행태는 강화되었다. 이러한 결과는 외식기업을 대상으로 원가의 구조 및 그러한 구조에 팬데믹 현상과 영업순환주기가 영향을 미칠 수 있는 요인을 검증한 것에 의미가 있을 것으로 보인다. 코로나 19로 인하여 외식업체가 직면한 상황을 원가 측면에 접근하였으며 이러한 팬데믹 현상이 기업의 매출 감소에 원가절감으로 이어질 수 있다.

• 한국인공지능학회지
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• 제3권1호
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• pp.1-4
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• 2015

These days, men live better lives owing to economic growth. They are interested in basic desire such as clothing, food and dwelling. This study investigated food and/or eating. Men like to take better quality food to be healthy. They can hear food problems easily by news to satisfy desire. On October 13, 2014, Dongsuh Food Company was prohibited to distribute a serial product named 'Post Almond Flake' (Statistics Korea). Dongsuh Food was found to produce finished product by mixing contaminants without inspection of colon bacillus, and Crown Confectionery was found to produce 'Organic farming wafer' and 'Organic farming choco wafer' from March 2009 to early August, 2016 cognizing rejection at inspection not to inform Ministry of Health and to sell product amounting to 3.1 billion KRW .

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2006년도 제62회 춘계 심포지움 - 친환경유제품 개발과 소비 전망
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• pp.57-69
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• 2006

• 수산해양교육연구
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• 제20권1호
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• pp.23-35
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• 2008

The purposes of this study are to analyze problems in industrial classification of fisheries in Korea and to suggest future directions. Based on a thorough review of relevant literature, the study proposes a five-level scheme for classifying fisheries. The highest level should be the fisheries industry, and the next highest level ought to be fisheries. The medium level should include fishing, aquaculture, and fishery service industries. At the fourth level, fishing is to be further divided into sea fishery and inland fishery, aquaculture into sea-surface aquaculture and inland aquaculture, and fishery service industries into integrated fishery service and fishery distribution service. The lowest level is the most detailed. At this level, sea fishery is split into deep sea fishery, offshore fishery, and coastal fishery; sea-surface aquaculture consists of sea aquaculture, seed production aquaculture, and food organism aquaculture; integrated fishery service is further classified into fishery-related service and fishery information service.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2003년도 추계학술대회
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• pp.161-165
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• 2003

With increasing of Korean family's revenue and pursuing quality of life, outdoor food and meal industry is rapidly growing up. Thus employee's service quality is much more needed in this industry. This paper reviewed the relationship between employee empowerment and service quality. The first purpose of this research is to test the effects of employee empowerment on service quality, and the second purpose is to test the moderating effects of sex and tenure on the relationships between employee empowerment and service quality. According to statistical analysis, meaning, competency, and autonomy generally had an affirmative impact on many service quality factors. Also the results of moderating regression analysis showed that long term employees were more sensitive to autonomy than short term employees.

• 한국식생활문화학회지
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• 제20권1호
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• pp.15-20
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• 2005

This study seeks to classify the skin types and determined the relation between the dietary habit and preference of foods targeting college women in Daegu and Gyeong-Buk Province. Skin types of the subjects were 31% of combination skin, 25% of dry skin and 22% of normal, oily skin. College women mostly had two meals a day, and those who had less frequent meals developed more combination skin. Many of them did not exercise, and women with normal skin who did not exercise showed the lowest at 13.9%, supporting the significance (p<.05). It was exposed that don't have breakfast and have irregular meal and don't have easy meal in all skin types. Instant foods was exposed that ingested the most in dry skin and the least in oily skin, supporting the significance(p<.05) and fruit or vegetable ingested much in dry skin. It was exposed that considered atmosphere at meal and meal helps in health in all skin types, normal skin type considered balanced diets the most and supporting the significance(p<.01) Food preference in all skin types showed the strongest in drinks and showed strong in greenish yellow vegetables, fruits, confectioneries, drinks, milk and dairy goods. On the other hand, it showed low in nuts and salted fishes. In sum, regular and balanced meals give the skin a healthy status, and intake of protein, vitamins and minerals has impact on the skin status. Thus, sufficient quality nutrition is crucial in staying a healthy skin.