• 제목/요약/키워드: Operations and Management

Search Result 8,175, Processing Time 0.049 seconds

The Influence of Emotional Labor at Seoul Management Operations Center on Job Performance : Focusing on the Mediating Effect of Social Support (서울종합방재센터 종합상황실 소방공무원의 감정노동이 조직몰입에 미치는 영향 - 사회적 지원의 매개효과를 중심으로 -)

  • Park, Chan Seok;Kim, Jin Keun
    • Journal of the Korea Safety Management & Science
    • /
    • v.17 no.2
    • /
    • pp.13-25
    • /
    • 2015

  • In recent years, the surroundings of Fire have rapidly changed and citizens need for Fire have been demanding very high. Under these situations, in order for satisfaction to all these demands, Seoul Emergency Operations Center have made improvements as the core fire operational center in Korea. However, There have been so many problems happening in the middle of receiving calls from malice citizens of Seoul. The purpose of this study is to scrutinize current operations focused on fire fighters in Seoul Emergency Operations Center and to cope with how to overcome these problem by using AMOS 21 & SPSS Statistics 21. The result of this study presents that how we can find to be Seoul Emergency Operations Center running well. And This study is applied to seoul fire policies or helped to setting them up.

  • https://doi.org/10.12812/ksms.2015.17.2.13 인용 PDF KSCI

Designing a Manpower Structure for Management Efficiency Improvement in a Contract-foodservice Management Company (위탁급식전문업체의 인력 운영 구조 개선을 통한 경영 효율성 증진 방안 연구)

  • Shin, Seo-Young;Park, Young-Min;Choi, Mi-Kyung
    • The Korean Journal of Food And Nutrition
    • /
    • v.22 no.1
    • /
    • pp.132-140
    • /
    • 2009

  • This study was performed to examine the manpower structure of foodservice operations, evaluate the management efficiency of each operation, and propose efficiency improvement guidelines for inefficient operations. For this purpose, a total of 224 B&I foodservice operations managed by an 'A' contract-managed foodservice company were chosen as the study sample. The efficiency scores were obtained through Data Envelopment Analysis(DEA) using the CCR model. The efficiency scores ranged from 63.56 to 100 and the average score was 82.47. The average efficiency score of Group 'C'(factory, more than 1,000 meals per day) was the highest among 6 groups. The results of further operations analysis in group 'C' showed that the labor cost percentage was significantly lower(p<0.001) and sales per man-hour significantly higher(p<0.001) in efficient operations compared to inefficient operations within group 'C'. Finally, efficiency improvement guidelines were suggested for the most inefficient operations in group 'C'.

  • PDF KSCI

Assessment of foodservice management practices in the employee feeding operations according to type of workers (사업체 단체급식소의 유형에 따른 급식운영실태 평가)

  • Gwak, Dong-Gyeong;Jang, Mi-Ra
    • Journal of the Korean Dietetic Association
    • /
    • v.3 no.1
    • /
    • pp.63-73
    • /
    • 1997

  • This study was conducted to evaluate the industry foodservice management practices and to suggest guidelines for the effective foodservice management. The survey for the analysis was conducted through the questionnaires to dietitians. They were divided into two groups : the site color worker and the blue color worker. The questionnaires were received for a response rate of 73.2%. Statistical data analysis was completed using the SAS programs for descriptive analysis, $x^2$ test, T-test, F-test, and Fisher's LSD. The results of the study can be summarized as follows : 1) The level of education of dietitians and food cost in the employee feeding operations for the blue color worker was lower than the employee feeding operations for the white color worker. 2) The labor productivity indices were not significantly different according to types of workers. But in the employee feeding operations for the blue color worker, full-time foodservice employees worked more than 10.7 hour per week than their counterpart. This indicates the full-time foodservice employees in the employee feeding operations for the blue color worker performed more loaded work compared to the employee feeding operations for the white color worker. 3) Equipped rate of facilities in the employee feeding operations for the blue color worker was low especially in the food preparation and cooking processes.

  • PDF

Evaluation of Sanitary Management based on HACCP of Business and Industry Foodservice Operations in Taegu and Kyungpook Areas (대구 , 경북지역 사업체급식소의 HACCP 에 근거한 위생관리 실태조사)

  • Nam, Eun-Jeong;Lee, Yeon-Gyeong
    • Journal of the Korean Dietetic Association
    • /
    • v.7 no.1
    • /
    • pp.28-37
    • /
    • 2001

  • The purpose of this study was to evaluate the status of sanitary management based on HACCP. The surveys which were on various aspects of general characteristics, food handling practice, personal sanitation, equipment sanitation, and equipment possession were carried out using questionnaires for 146 business and industry foodservice operations in Taegu and Kyungpook areas. The results of this study were summarized as follows. Forty-nine percent of surveyed foodservice operations was in Taegu, 51% in Kyungpook and 69.2% in direct foodservice operations and 28.1% in contracted foodservice operations. Seventy-eight percent of foodservice operations replied that they have done only basic sanitary management, while 13% surveyed stated that they were implementing HACCP. Food handling practice and personal sanitation were significantly better in Kyungpook area than in Taegu. Significantly high levels in food handling practice, personal sanitation, equipment sanitation, and equipment possession were seen in foodservice operations which had more than 1,000 meal served than those which had less than 1,000 meals served. According to the results of food handling practice, in items of food-temperature measurement during receiving, cooking, holding after cooking, and reheating, foodservice operations showed very low scores below the average. All foodservice operations presented good scores in the parts of personal and equipment sanitation. In equipment possession, sterilizing systems were generally not enough, dishwasher and sterilizing facilities of contracted foodservice operation showed significantly high scores. Therefore, the business and industry foodservice operations will have to pay special attention to temperature management in the foodservice production process as the first step to implement of HACCP.

  • PDF