• International Journal of Internet, Broadcasting and Communication
• /
• 제13권2호
• /
• pp.52-59
• /
• 2021

In this paper, we propose a system that allows small business owners focusing on the restaurant business to easily understand the management situation, and to manage the operation and management centering on the cost of food materials and profits and losses. In general, the metadata structure is different depending on the POS system, so it is necessary to first develop a standardized metadata model for a food material cost management system for small business owners in various industries. For that reason, the system proposed in this paper was applied to the cost management app by referring to the development of a data model using the metadata standard. In addition, in order to implement a cost profit/loss management system for small business owners in the restaurant industry, it was designed to support standardized metadata models from various types of POS systems, and is a hybrid app that can support a smart environment. Interface) was configured.

• 한국프랜차이즈경영연구
• /
• 제10권4호
• /
• pp.31-42
• /
• 2019

Purpose : This study can provide various implications for the franchisors to expand activities related to franchise support or to develop andoperate an education program for foodservice franchise owners. Research design, data, and methodology : For those purpose, first, the literatureand literature related to the competency of domestic franchise owner were collected and reviewed through the Korea Education and Research Information Service (RISS). Second, the questionnaire was prepared based on the theoretical basis prepared through previous studies. Based onthe foodservice franchise owner's competency model presented by Kim & Lee (2019b), 13 franchise owner's competencies were marked with both 'What is' levels and 'What should be' levels. Therefore, the total questionnaire consists of 26 questions. Third, questionnaires were distributed and collected. This study used data from 55 surveys which were gathered from foodservice franchise owners in Seongnam-si. SPSS 25.0 was used to analyze the collected survey data. Descriptive and frequency analysis were conducted to analyze the demographic characteristics of the study subjects. Next, we conduct a t-test to analyze the difference between the level of 'What is' competencies by the franchise owners and the level of 'What should be' competencies. Descriptive statistics were used to derive the priorities of the 'What should be' competencies. The Locus for Focus model was used to derive the priorities of the required competencies. Result : Four competencies of team leadership, teamwork and cooperation, customer service, technical·professional·managerial expertise were found to be the first to be developed. Conclusions : The conclusions of this study are as follows. First, teamwork and cooperation competnecy, and team leadership competency, which are derived from the core competencies of foodservice franchise owners, are among the leadership competencies required as managers of organizations. Second, customer service competency and ttechnical·professional·managerial expertise competency derived from the core competencies of restaurant franchise owners belong to the job competencies. Third, the results of this study suggest that the foodservice franchisors will be able that will serve as a baseline to support the foodservice franchisors and franchise owners for sustainable mutual growth by encouraging their will and encouraging them to create results.

• 지역사회간호학회지
• /
• 제33권3호
• /
• pp.279-289
• /
• 2022

Purpose: This is a descriptive correlation study to confirm the effect of stress and anxiety caused by COVID-19 on the quality of life of small business owners in an area under environment of COVID-19. Methods: The participants were 150 small business owners in an area. The collected data were analyzed by descriptive statistics, an independent t-test, a one-way ANOVA, Pearson's correlation coefficients, and multiple regression with the SPSS 25.0 Program. Results: The stress of small business owners averaged 3.67±0.65 out of 4 points, anxiety of COVID-19 was 2.65±0.52, and quality of life was 75.61±20.26 out of 130 points. The quality of life showed a significant negative correlation with 'fear of infection' (r=-.42, p<.001), 'difficulties caused by social distancing' (r=-.49, p<.001) in the stress subdomain, and anxiety (r=-.61, p<.001). On the other hand, stress, 'fear of infection' (r=.50, p<.001), 'difficulties caused by social distancing' (r=.60 p<.001), 'anger against others' (r=.35, p<.001) and anxiety showed positive correlation. Factors affecting the quality of life of the subjects were 'fear of infection' in the stress subdomain (β=-.23, p=.003), anxiety (β=-.45, p<.001), and residential area (J zone) (β=-.16, p=.030). These factors explained 47.0% of the variance. Conclusion: In order to enhance the quality of life of small business owners in an area, it is required to reduce stress and anxiety. In addition, it is necessary to prepare an intervention program that can reduce stress and anxiety of small business owners.

• 한국융합학회논문지
• /
• 제13권5호
• /
• pp.531-539
• /
• 2022

정부는 COVID-19 확산을 방지하기 위해 사회적 거리두기 및 영업시간 제한 등의 정책을 시행하였고, COVID-19 장기 유행에 따라 소상공인들의 피해는 커지고 있다. 정부는 긴급재난지원금을 편성해 소상공인들의 경영압박을 해소하고자 하였다. 긴급재난지원금은 소상공인들에게 일시적인 도움이 되었지만, COVID-19 장기유행에 따라 경영 어려움은 커져갔다. 따라서 본 논문은 시스템 사고의 원형 중(Systme Archetype) 처방의 실패와 짐떠넘기기 원형을 활용하여 소상공인들의 회복력을 효과적으로 높일 수 있는 정책 지렛대로서의 정책 대안들을 탐색적으로 도출하고자 하였다. 소상공인들의 회복력을 높이기 위해 소상공인들의 긴급재정지원과 함께 소상공인들의 자생력을 높일 수 있는 지원이 필요하다.

• 한국항만경제학회지
• /
• 제38권4호
• /
• pp.119-137
• /
• 2022

본 논문은 위수탁제도에 대한 운송회사와 위수탁차주간의 인식 차이를 분석하여 화물운송사업의 지속적 발전 방안 도출을 위한 근거를 제시하는 것을 목적으로, 우리나라 화물자동차 운송시장에서 위수탁제도의 필요성을 확인하고자 하였다. 국내 운송시장 현황에 대해 운송회사와 위수탁차주를 대상으로 설문조사를 실시, 양자간의 인식을 비교 분석하였다. 전반적으로 위수탁제에 대한 만족도는 물량을 취급하는 운송회사, 물량을 지급하지 않은 운송회사, 물량취급회사 소속의 위수탁차주, 비물량취급회사 소속의 위수탁차수의 순으로 나타났다. 개별 문항에서도 비슷한 결과를 얻을 수 있었다. 운송회사와 위수탁차주가 화물자동차 운송시장에서 서로 상생하여 발전하기 위해서는 상대적으로 만족도가 낮은 물량을 취급하지 않는 운송회사 소속의 위수탁차주의 만족도를 높일 수 있는 전략 마련이 필요하다.

• 농업과학연구
• /
• 제9권1호
• /
• pp.260-268
• /
• 1982

본연구(本硏究)는 우리나라 사유림소유자(私有林所有者)의 산림시업의식(山林施業意識)과 이에 영향(影響)을 미치는 제요인(諸要因)과의 관계(關係)를 개별적(個別的) 또는 종합적(綜合的)으로 구명(究明)하여, 임업기술지도(林業技術指導) 및 사유림시책입안(私有林施策立案)에 필요(必要)한 기초자료(基礎資料)를 제시(提示)하는데 목적(目的)을 두고 수행(修行)하였으며, 연구자료(硏究資料)는 81, 11~82, 1월(月) 사이에 179명(名)의 일반산주(一般山主)와 83명(名)의 독림가(篤林家)를 대상(對象)으로 조사(調査)하였다. 종속변수(從屬變數)로서의 산림시업의식(山林施業意識)은 Likert 형척도(型尺度)에 의하여 평점(評點)하였으며, 독립변수(獨立變數)는 연령(年令), 교육수준(敎育水準), 임야면적(林野面積), 사회경제적지위(社會經濟的地位), 전달매개수단(傳達媒介手段), 사회심리(社會心理)의 6개요인(個要因)으로서 변수간(變數間)의 상호연관성(相互聯關性)을 일반산주(一般山主), 독림가별(篤林家別)로 비교분석(比較分析) 하였다. 지금까지의 연구결과(硏究結果)를 요약(要約)하면 다음과 같다. 1. 산림시업의식(山林施業意識)의 평균점수(平均點數)는 일반산주(一般山主)가 독림가(篤林家)보다 2점(點)정도 낮았으며, 그 차이(差異)는 유의적(有意的)이었다. 한편, 독립변수(獨立變數)로서의 산주연령(山主年令), 임야면적(林野面積), 사회경제적지위(社會經濟的地位) 및 전달매개변수(傳達媒介變數)의 평균점수(平均點數)도 일반산주(一般山主)가 낮았으나, 사회심리변수(社會心理變數)만은 두 산주집단(山主集團)사이에 유의차(有意差)가 없었다. 2. 일반산주(一般山主의 산림시업의식(山林施業意識)은 연령변수(年令變數)와 매우 유의적(有意的)인 부(負)의 상관(相關)을 이루고 있었으며, 그 밖의 독립변수(獨立變數)와는 정(正)의 상관(相關)을 나타내었다. 반면(反面)에 독림가(篤林家)의 시업의식(施業意識)은 교육수준변수(敎育水準變數)와 유의적(有意的)적인 부(負)의 상관(相關)을 이루고 있었으며, 연령(年令), 전달매개(傳達媒介) 및 사회심리변수(社會心理變數)와는 정(正)의 상관(相關)을 보였다. 3. 산림시업의식(山林施業意識)과 6개독립변수간(個獨立變數間)의 중상관계수(重相關係數)는 일반산주(一般山主)가 0.6971, 독림가(篤林家)가 0.5207 로서 매우 유의적(有意的)이었다. 시업의식변량(施業意識變量)에 대한 독립변수(獨立變數)의 상대적(相對的) 영향력(影響力)은 일반산주(一般山主)의 경우 사회심리변수(社會心理變數)에 의하여 41.0%가 설명(說明)되고, 독림가(篤林家)의 경우는 사회심리변수(社會心理變數)에 의하여 16.2%, 연령변수(年令變數)에 의하여 6.0%가 설명(說明)되는 것으로 나타났다. 4. 전체산주(全體山主)의 시업의식(施業意識)에 대한 7가지 사회심리성격(社會心理性格)의 중상관계수(重相關係數)는 0.6566으로서 매우 유의적(有意的)이었으며, 이러한 7가지 성격요인(性格要因)은 통합적(統合的)으로 종속변량(從屬變量)을 43.1% 설명(說明)할 수 있다. 그리고, 이 43.1%는 다시 무의욕적성격(無意慾的性格)에 의하여 15% 전통적가정관(傳統的家庭觀)에 의하여 11.2%가 설명(說明)되는 것으로 나타났다. 5. 결국(結局) 우리나라 사유림소유자(私有林所有者)의 산림시업의식(山林施業意識)은 대부분(大部分) 경제적요인(經濟的要因) 보다는 심리적(心理的)인 요인(要因)에 의하여 결정(決定)되므로 임업지도활동(林業指導活動)을 통하여 사회심리적요인(社會心理的要因)을 개선(改善)해 나갈 필요(必要)가 있다.

• 한국산림과학회지
• /
• 제65권1호
• /
• pp.92-95
• /
• 1984

경남(慶南) 울주군(蔚州郡) 두서면(斗西面) 차리(次里) 산이(山二) 임(林) 외(外) 16필(匹), 총(總) 250.59ha의 공동소유산림(共同所有山林)에 대(對)한 산주실태(山主實態)와 소유권정리실태(所有權整理實態)를 조사(調査)하였다. 실재(實在) 소유권관련자(所有權關聯者) 총수(總數)는 133명(名)으로 나타났으나 공부상(公簿上) 소유자수(所有者數)는 55명(名)으로 파악(把握)되어 있어서 실재소유자(實在所有者)와 공부상(公簿上) 소유자(所有者) 사이에는 큰 차이(借異)가 있었다. 총산주수(總山主數)의 59%인 79명(名)은 법적(法的)으로 소유권(所有權) 행사(行使)를 위한 확실(確實)한 보장(保障)이 확립(確立)되어 있지 않으므로 산림사업(山林事業) 투자의욕(投資意慾) 증진(增進)에 하나의 저해요인(沮害要因)이 될 수 있었다. 현실(現實)에 부합(符合)하는 소유권등기(所有權登記) 절차(節次)를 취(取)하기 위해서는 경계측량(境界測量) 등(等) 필요(必要)한 업무(業務)가 수반(隨伴)되는데 이를 해결(解決)하기 위해서는 정부기관(政府機關)이나 공공단체(公共團體)가 하나의 후원자(後援者) 혹은 조정자(調整者)가 되어 기술적(技術的) 재정적(財正的) 지원(支援)을 실시(實施)함이 요청(要請)된다.

• 한국식생활문화학회지
• /
• 제24권3호
• /
• pp.279-285
• /
• 2009

Kimchi and soup/stew samples were collected from Korean restaurants in the Jeonju area and their salinity levels were analysed. Restaurant owners were also surveyed to assess their salt acceptability and attitudes. The average salinity of the Kimchi samples was 2.0${\pm}$0.4% and that of the soup/stew samples was 1.0${\pm}$0.3%. The average salinity of the soup samples was 0.9${\pm}$0.2% and that of the stew samples was 1.1${\pm}$0.3%, and the average salinity of the stews was significantly higher than that of the soups (p<0.001). The average salinity of bean-paste soups was 0.9${\pm}$0.2% and that of clear soups was 0.8${\pm}$0.2%, in which the average salinity of the bean-paste soups was significantly higher than that of the clear soups (p<0.05). When asked about the saltiness of their side dishes, soups/stews, and Kimchi, the largest number of owners answered 'ordinary'. About 50.4% of the owners also answered 'ordinary' for their salt acceptability, and 59.8% answered that their customers have 'ordinary' salt acceptability. However, a significantly higher ratio of owners in the group whose Kimchi samples had low salinity answered that their customers' salt acceptability was for 'flat' foods as compared to the group whose Kimchi was of high salinity (p<0.05). About 45.7% of the owners answered that 'they participated in controlling the saltiness of all their dishes', and 40.2% answered that 'they considered the traditional saltiness of their menu items as more important than the saltiness acceptability of their customers.' Also, 82.7% of the owners answered 'they made the Kimchi themselves.' The types of frequently served soup were clear soup, such as bean-sprout soup and seaweed soup, followed by bean-paste soup and thick beef soup, in order. The types of frequently served stews were Gochujang stew with frozen pollack or croaker, bean-paste stew, and clear stew.

• 한국식생활문화학회지
• /
• 제14권2호
• /
• pp.147-153
• /
• 1999

This study was conducted to investigate the sanitation status and food waste state from 220 restaurant owners in Taejon area by questionnaires. As a result, the restaurant owners had proper knowledges on the purposes of the good menu system which is to prove public sanitation and to reduce food waste by changing present food service style. According to the restaurant management characteristics study, the subjects recognized highly for the importance of cleanliness(4.6), taste(4.5) where diversity of portion size(3.9), attractiveness(4.0) were low. 86.3% of the subjects mentioned great reductions in food waste after practicing good menu system. Also the subjects recognized the necessity for further researches on this field. After practicing good menu system in restaurant, their food waste was reduced.

• 한국식생활문화학회지
• /
• 제30권4호
• /
• pp.447-456
• /
• 2015

The purposes of this study were to determine health consciousness and eating habits of dining business owners from Seongnam city. To figure out their health levels, this study focused on quality of sleep, current state of health, health care, smoking, drinking, regular exercise, working hours, dietary behavior pattern, dietary habits, and food intakes patterns. Out of 200 subjects, 104 (52.0%) were males and 96 (48.0%) were females. Their average age was 46.60. For education level, a majority of males graduated from college, whereas a majority of females graduated from high school. Average combined ratios of overweight and obese were 62.5% for males and 25% for females. A majority worked less than 3 years in the dining business area, but 37% of subjects worked more than 10 years. Average health level was favorable, but 38.9% of subjects had hypertension. Males' percentages for smoking and drinking were higher than those of females. Regular physical activity was high, but regular exercise rate was low. Males' average eating speed was faster than that of females and had low scores for desirable eating habits. The study shows that local business owners need to take care of their health.