• 제목/요약/키워드: S&P Brokers

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A Study on the Improvement of Online Secondhand-Goods Transaction (온라인 중고거래 중개자에 관한 문제점과 개선방안)

  • Jo, Ah Reum;Shin, Hyun Joo;Kim, Juchan
    • Journal of Information Technology Services
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    • v.14 no.1
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    • pp.69-83
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    • 2015
  • The e-commerce market has been more diversified via B2B or P2P, and the size of this market has gradually been expanded as well. A noteworthy phenomenon is the P2P market, which has shown a rapid, approximately 200-fold or more increase in size since 2005. Specifically, the online secondhand-goods market that makes transaction easier and more convenient has attained a fast growth as well, but either sellers or buyers of secondhand goods are properly protected due to a lack of legal regulations on secondhand-goods transaction. The purpose of this study was to examine problems with online secondhand-goods transaction and to suggest some reform measures. There is something wrong with the legal status of brokers for secondhand-goods sales. According to the current law, individual brokers are neither mail-order sellers nor mail-order brokers. So they don't have lots of liabilities, and it means that the burden of risk is all imposed on buyers. Therefore it's suggested that individual brokers should be defined as 'involved operator of electronic commerce' so that proper liability might be imposed on them.

A Study on the Ship Sale and Purchase Brokers' Liability as Agent in English Maritime Law (영국 해사법상 선박매매 브로커의 대리인 책임에 관한 일고찰)

  • Jeong, Seon-Cheol
    • Journal of Navigation and Port Research
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    • v.37 no.6
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    • pp.617-625
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    • 2013
  • "Sale and purchase brokers" are independent contractors who act as agents for principals intending to seller or buy ships in English Maritime Law. The essential feature is that legal position of shipbroker is largely one of agency. They can be obtained by a study of the Lloyd's Register or the equivalent registers of other Classification Societies, the American Bureau of Shipping and Korean Registers. Such a broker is of valuable assistance to the prospective seller or purchaser. And the broker's liability normally arises in the context of a contract. But, expressed in general terms, those contractual obligations are, in absence of contrary agreement, to act with reasonable care and skilled to obtain the cover requested by his client not to guarantee that such will be concluded and to ensure that the scope of the policy, its essential terms and relevant exclusions are made known to the insured. Acting in this professional capacity, the broker's liability are such that the facts upon which an action for breach of contract may be based may also found an action for the trot of negligence provided that there is shown to be the necessary 'assumption of responsibility' by the broker conveyed directly or indirectly to the insured. This thesis deals with liability of S&P Brokers, the legal problems of ship broking, commission, conflicts of interest and secret commissions in English Maritime Law and the Cases.

Survey on Garlic Utilization Practice of Industry Foodservice - general characteristics and seasonings utilization - (산업체 급식소의 마늘 소비실태 - 제1보 일반적인 사항과 양념류의 소비실태 -)

  • 배현주;전희정
    • Korean journal of food and cookery science
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    • v.17 no.4
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    • pp.380-390
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    • 2001
  • Utilization practice of garlic and seasonings in industry foodservice was surveyed by questionnaire. Statistical data analysis was performed with SAS package program in order to have frequencies, means, t-test, ANOVA and Duncan's multiple range test. The results of this study can be summarized as follows; The mean value of Food Processing Index(FPI) score for purchased vegetable and seasonings is 3.5 which indicates the prepreparation is between partially preprepared and completely preprepared. The garlic was mainly purchased from brokers(51.0%), on a daily basis(58.8%) and peeled-form(74.5%). The average purchased amount is 6.66㎏ at a time. The unit price of the garlic makes significant differences(p<0.05) by the scale and location of foodservice establishments. As for the storage method and Period, in room temperature, no storage(2.1%) and for one day(2.1%) and in refrigeration, for one day(39.6%) and fer three days(18.7%).

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