• Proceedings of the Korean Society for Quality Management Conference
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• 2004.04a
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• pp.321-325
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• 2004

Many companies consider environment management system as the main back-bone system. Also, risk management is considered as hot issue in world wide leading companies. In view of efficiency , it is necessary to combine or integrate the environment management system and the risk management system. In this paper, we aim to propose an approach to integrate the environment management system(ISO 14001) and the risk management system (JIS Q 2001).

• Journal of the Korea Safety Management & Science
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• v.16 no.2
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• pp.11-18
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• 2014

Advanced Safety Management System(SMS) of Korea Railroad Corporation for risk management should be established applying contents-centered domestic standard according to Railway Safety Act and process-centered international standards suggested by Lloyd's Register Company. Besides, laws, regulations, guidelines and manuals which are optimized for each sector should be systematically integrated to strengthen the consistency of SMS of KORAIL. New safety regulations and guidelines for safety management/train operations/maintenance should be established according to the safety policy of KORAIL to boost effective field work by regulations, guidelines, manuals, etc. The advanced Safety Management System will lead KORAIL as a competent global enterprise with its boosted reputation in the international railway market.

• Preventive Nutrition and Food Science
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• v.10 no.4
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• pp.372-377
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• 2005

This study was designed to examine the satisfaction of high school students with different types of foodservice management programs. The importance and the performance of foodservice management programs were evaluated based on the perceptions of high school students about food service characteristics affecting customer satisfactions. The average score of the attributes affecting the importance of school food service program was $4.27\pm0.49$ and the most important attribute was identified as 'the food safety $(4.68\pm0.67)$', followed by 'the taste of food $(4.66\pm0.65)$'. The average scores of all performance dimensions were lower than 3 point. 'Menu dimension' was rated as the lowest dimension $(2.61\pm0.89)$ and 'Food dimension $(2.79\pm0.70)$' was rated as the highest dimension. Significant differences among different types of foodservice management were perceived by respondents in the overall performance (F=40.244, p<0.001). Students who served by contract-conventional management rated significantly higher performance score on all of the performance attributes than the students served by other types of foodservice management. The results of the importance and the performance analysis present that student satisfaction is affected with the type of foodservice management programs and substantial differences lies between the perceptions of foodservice operations and students.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1999.04a
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• pp.201-202
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• 1999

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1999.04a
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• pp.271-271
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• 1999

• Korean Journal of Community Nutrition
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• v.7 no.3
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• pp.361-372
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• 2002

The purpose of this study was to investigate the operation and management systems of the school food services in Korea and to provide useful data for improving the quality of the school food services. This study was conducted in school food service operations nationwide using a written questionnaire. The questionnaires were mailed to the dieticians of three types of school food service systems-conventional, commissary, and joint-management. Of the 660 schools that participated in this study, the responses from 212 conventional system, 212 commissary system and 200 joint-management system services were selected for analysis. Statistical analysis was performed utilizing the SAS/Win 6.12 program so as the provide a descriptive statistics. The main results of this study can be summarized as follows: The average number of meals served per day was 1014, 738 and 695 in the conventional food service, the commissary food service and the joint-management flood service systems, respectively. Over half (58.9%) of food service facilities were utilizing computer programs for their operations. Most of the commissary flood service systems (52.4%) had a satellite school and served a maximum of 2000 meals per day. In most of the joint-management food service systems (87.1%), the number of food service schools managed was two and a maximum of 3330 meals were sewed. Only one dietician was posted irrespective of the school food service system. The mean hours of work by the dietician per day was 8.9, 8.6 and 8.6 in the conventional food service, the commissary flood service and the joint-management food service systems, respectively. The principal work functions of cook personnel were cooking and cleaning.

• Journal of Nutrition and Health
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• v.36 no.2
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• pp.211-222
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• 2003

This study on satisfaction with school food service (FS) programs was conducted with 485 middle school students and 515 high school students based on FS management type. There were four types of FS management: independent-conventional (IC), independent-commissary (ICM), contract-conventional (CC), and contract-delivery (CD). About seventy percent of the students expressed satisfaction with the food quantity of the school lunches. But one third of the students, who felt the quantity was insufficient, cited the small size of the rice serving. Many high school students cited the small size of the side dishes as well as the rice serving. It is suggested that the meal quantity should be determined in consideration of the students' physical development. The satisfaction with FS sanitation was lower than that with the meal quality, eating environment, and environment of dining room with respect to all four types of FS management, and was lowest in the CD. It is suggested that FS sanitation should be managed more thoroughly for the students' safety, and that the school FS Committee should carefully monitor the sanitary management of the contract FS companies by means of a well-designed and monitored management system. Most of middle and high school students expected good taste and a diversity of foods in their school lunches. Food taste should be improved, and various food materials and cooking methods should be used for balanced nutrition and greater student satisfaction, particularly in contract FS types (CC and CD).

• Journal of the Korean Institute of Educational Facilities
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• v.4 no.4
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• pp.17-28
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• 1997

The purpose of this study is to search for the effective way of development in managing Open Education Schools by analyzing obstacle reasons for school management of elementary school teachers on the basis of classroom site. This study researched 240 teachers and head teachers in three cities and counties of Chungbuk province through questionnaires which enquire obstacle reasons for Open Education. This research regarded 9 items including curriculum management and teaching method as main factors for consisting of Open Education School. And this analyzed the reactions from the percentages of interviewees. As a result of this analysis. obstacle reasons are as follows. 1. priority for academic background and the lack of school facilities and materials. 2. deficiency of teachers' belief in Open Education and unskilled practice. 3. closed situation in decision making and communication. 4. unreasonable management of finance and school facilities.

• 대한예방의학회:학술대회논문집
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• 2001.10a
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• pp.385-385
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• 2001

• Proceedings of the Korean Information Science Society Conference
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• 2007.10a
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• pp.221-222
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• 2007