• Journal of Nutrition and Health
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• v.30 no.6
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• pp.690-703
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• 1997

The purpose of this study were to analyze work function and labor productivity in school foodservice systems through work sampling methodology. Conventional foodservice were classified into 5 group depending on the number of meals served. Commissary school foodservices were also classified into 5 group by cluster analysis using the number of meals served, the number of satellite schools, and the duration of time for delivery of food. Work measurement through work sampling methodology was conducted in at 5 conventional and 21 commissary food -services during 3 consecutive days from September to October in 1995. Results from work measurement through work sampling methodology were as followed : The most prevalent work functions was cleaning (26.5%) and then processing (25.1%) in conventional while it was processing (30.9%) and then cleaning(25.2%) in commissary school foodservice. Delay was 22.9% and 19.7% respectively. Mean labor minutes per meal of conventional and commissary foodservics were 4.57 and 4.09 minutes, respectively : no significant difference in labor minutes per meal existed between the two systems. but mean labor minutes per meal of commissary foodsevices(1.79min) was significantly lower than that of conventional foodservice(2.33min) during work time before service (p<0.05). Productivity was significantly lower in foodservices which served less than 400 servings ; n significant differences existed among 401-70, 701-1,100 and 1,101-1,500 meals. The highest productivity was in conventional school foodservices which served 1,501-1,900meals. Labor minutes per meal of commissary school foodservice which served less than 400meals per day was significantly lower than those of foodservice which served 401-1,900meals (p<0.05). Labor minutes per meal, preparation and cleaning were positively correlation in two school foodservice systems.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.71-78
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• 1997

The productivity of a hospital foodservice system has a significant implication in hospital management as costs for labor and material increase, competitions among hospitals increase, and patients' expectations as to the quality of hospital services increase. The foodservice is characterized by its labor intensiveness. The objective of this study was to examine associations between operational and managerial factors and the productivity of dishwashing work in hospital foodservice systems. The labor productivity in 20 conventional food service systems was assessed and related to a number of influencing variables within the system. The productivity measurement was based upon the total dish equivalents as a ratio of the total direct and non-direct labor hours required to wash these dishes. 20 hospitals with more than 500 beds located in Seoul were surveyed to obtain data for study variables. Questionnaire and a survey form were mailed. Statistical methods used in this study were descriptive analysis and Pearson product moment correlation analysis. Hospital system characteristic which was found to correlate significantly with productivity was the ratio of dish loss. As this increased, the productivity level increased.

• Journal of Labour Economics
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• v.26 no.3
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• pp.49-75
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• 2003

This paper empirically examines multiskill formation as a critical mechanism of human capital accumulation within the firm. We investigate various factors that foster multiskill formation of the employees at the workplace. We also investigate whether and how multiskill formation of the employees, in tum, affect the labor productivity. Our empirical results are summarized as the following. First, skills of the employees are developed along the sequential path rather than the parallel path. They evolve from the simple-skill to the single-skill, and then to the multi-skill state. Second, multi skilling is stimulated by uncertainty factors of the environment and various human resource management practices such as mutual learning among workers, workers' participation in decision making, and job rotation. Third, the increase in the ratio of multiskilled workers in the firm has a positive impact on the growth of the firm's labor productivity. Our analyses show that the labor productivity growth increases by 0.019 with the increase in multi skilling ratio by 0.1. Fourth, uncertainty and human resource management practices had an indirect impact on labor productivity growth only through multiskilling. These results strongly indicate that multiskilling is a result of human capital accumulation fostered by various human resource management practices.

• The Journal of Industrial Distribution & Business
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• v.11 no.9
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• pp.25-35
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• 2020

Purpose: The purpose of this study is to investigate how much continuous investment in human capital contributes to increasing labor productivity at not only individual companies but also at the national level, and causes fundamental as well as increases for labor-management conflicts. The current research aimed to empirically demonstrate the importance of human capital investment and furthermore, based on the effect of human resource investment on labor productivity, also re-examine the role of the Labor Commission as well. Research design, data, and methodology: This study was conducted by the Korea Information Service-Financial Accounting System (KIS-FAS) using representative panel data operated by countries to measure whether long-term investment in corporate human resources affects labor productivity. Results: Two distinctive summarized results of the analysis in the Korea Credit Ratings data showed that there was a high positive correlation between corporate human resource investment and economic performance for a ten-year period from 2009 to 2018. Conclusions: The present study concluded that the role of the labor committee should be effectively formed by the labor as a mediation agency and that the role of the mediation committee members should focus more on how to strengthen the human resources management of the union.

• Journal of Nutrition and Health
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• v.27 no.8
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• pp.864-871
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• 1994

The productivity and 13 influencing variables in 14 conventional hospital foodservice systems the total direct and non-direct labor hours required to produce and serve the total number of patient meals plus the number of cafeteria meals. Human resource variable significantly influencing the productivity level was the labor cost. As this index decreased, the meals served per human hour worked increased. System resource variables correlating significantly with productivity were the length of cycle menu, the ratio of staff meals, and modified patient meal ratio. As the length of cycle menu and the ratio of modified patient meal decreased, more meals were produced per human hour. However, as staff meal ratio increased, the meals served per human hour worked increased. The stepwise regression analysis suggests that around 53% of the variance in productivity is explained by labor cost.

• Korean Journal of Construction Engineering and Management
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• v.6 no.5 s.27
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• pp.139-147
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• 2005

During a typical construction project, a contractor nay often find that the time originally available or normally expected to perform its work has been severely reduced. To finish the project by the completion date, the contractor is forced to find a way to speed up the progress of its work to compensate for the reduction in available time. The most frequent initial reaction of contractors to this situation is to increase on-site manpower by working longer time (overtime), adding more workers (overmanning), or implementing shift work (shift work) to increase the rate of progress. The goals of this study were to investigate how these three methods affect labor productivity and to quantify their impact on labor productivity by analyzing real project data collected from sheet metal contractors and mechanical contractors in the US.

• Journal of the Korea Society of Computer and Information
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• v.20 no.7
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• pp.85-90
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• 2015

This study surveyed 152 publicly traded companies to investigate group-performance based pay practices and its impacts on labor productivity. Compared a benchmark survey from Department of Labor, those companies show higher introduction rates, especially in small-to-medium sized companies. They also tend to pay profit-sharing bonus more in the form of company stocks and differentiate individual bonuses more by department performance than individual performance. The impact of group-performance based pay on labor productivity is positive and statistically significant. Economic value added per person in those companies adopting group-performance based pay tends to be higher and increases with the coverage of employees under the pay plan. It also reveals that the years after the play adoption are negatively associated with labor productivity.

• International conference on construction engineering and project management
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• 2015.10a
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• pp.150-153
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• 2015

The construction industry is an integral part of any nation's economy, whether measured by dollar volume or workforce size. In spite of its strong influence, there has been very little specifically aimed at evaluating the current industry performance. This research investigates the macroeconomic performance of the construction industry by accounting for crucial performance affecting factors such as labor productivity and gross margin. A clustering analysis, followed by a series of statistical analyses, yielded a notable finding that labor productivity is the most important factor that affects industry's profitability. The results of the analysis also revealed that the states with the strongest labor productivity show the highest level of profitability in terms of gross margin. This study should be of value to decision-makers when plotting a roadmap for future growth and rendering a strategic business decision.

• Korean Journal of Agricultural Science
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• v.15 no.2
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• pp.174-180
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• 1988

Land reform in Korea was performed in 1949. The formation of owner farmers was the primary objective of land reform. But since land reform, the number of tenants has been increasing, and it reached to 65.7% of total farmhousehold by 1985. To analyze the productivity of tenant farming, 40 farmers in Kumnam, Yeongi Gun and Gongju Gun, Banpo, Chungnam Province, were selected as samples for the empirical analysis. The results of the empirical analysis are summarized as follows; 1. In plain area, tenants input 5% more labor, and 15% less capital than owner farmers. In mountain area, tenants input 15% more labor, and 4% more capital than owner farmers. 2. There is no difference in the output of rice between owner farmers and tenants in both area. 3. In plain area, the physical productivity of labor of owner farmers is 4.6 (kg/hour), and that of tenants is 4.4. And the physical productivity of labor of owner farmers in mountain area is 4.2, and that of tenants is 3.6. 4. The physical productivity of capital of owner farmers in plain area is 17.7(kg/1,000 won), and that of tenants is 20.6. In mountain area, the physical productivity of capital of owner farmers is 18.8, and that of tenants is 17.9.

• Journal of the Economic Geographical Society of Korea
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• v.13 no.4
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• pp.697-709
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• 2010

The purpose of this paper is to analyze the effects of education and training on labor productivity of the leading firms in Busan during the period of 1999~2000. In order to control for firm heterogeneity and the endogeneity problem of education and training, we employed fixed effects model and 2SLS. Our empirical results showed that firms expenditures per capita on education and training were positively correlated with their labor productivity. We also tested whether the effects of education and training on labor productivity vary with firm size or across industries. It is shown that, while firm size makes no statistical differences, the effect of education and training on labor productivity is smaller in service industry than in manufacturing one. From heterogeneous effect of education and training across industries, we could infer that policies to support various education and training programs in service industry are needed to be reinforced to improve the competitiveness of service industry.