• Journal of the Korea Safety Management & Science
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• v.17 no.1
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• pp.1-11
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• 2015

The efficient safety estimation for a business should analyze an accident data by considering every possible and potential factor. Thus, we consider several factors to build the safety estimation model to meet fairness and rationality. This paper present the yearly statistic data of accident from KOSHA analyze the data by industry, scale, year of service of a employee, age and other factors; build the safety estimation model for the business based on the accident report derived the analysis. The estimation model is established by the weights for accident type, degree, scale, industry, year of service, and age of the employee derived from ANP(Analytic Network Process).

• Journal of the Korea Safety Management & Science
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• v.12 no.2
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• pp.1-7
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• 2010

The efficient safety estimation for a business should analyze an accident data by considering every possible and potential factor. Thus, we consider several factors to build the safety estimation model to meet fairness and rationality. This paper present the yearly statistic data of accident from KOSHA analyze the data by industry, scale, year of service of a employee, age and other factors; build the safety estimation model for the business based on the accident report derived the analysis. The estimation model is established by the weights for accident type, degree, scale, industry, year of service, and age of the employee derived from AHP(Analytic Hierarchy Process).

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.152-159
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• 1998

The purpose of this study was to compare the customer satisfaction index(CSI) between 8 self-operated foodservices and 6 contract foodservices in Pusan and the Kyeung Nam area. There were 438 subjects for self-operated foodservices, and 384 for contract foodservices. The questionnaire was used in this study as a survey method and was concerned with quality of food(Ⅰ)(Ⅱ), sanitation, facilities, information service, and employee sevice area. Data from customers were analyzed by using the $SPSSPC^+$ program, and in terms of frequency, and t-test. The results are as follows; 1. Sanitation was the most important factor in both self-operated and contract foodservices. 2. Contract foodservices showed a higher mean rating in both facilities and employee service than did self-operated foodservices in the satisfaction. 3. In self-operated foodservices, men had a significantly(p>0.05) higher CSI in all areas then women, but contract foodservices did not have this difference. 4. Contract foodservices had a higher CSI in quality of food(Ⅰ), sanitation, facilities, information service, and employee service area, and was also in higher total CSI, than self-operated foodservices.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.236-242
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• 2000

Due to the diversification of the food industry and its heightened competition, the marketing strategy to be required the most would be to improve competitiveness by enhancing customer loyalty as a resulting variable of customer satisfaction. Thus, this study, taking a food service provider as a subject, is to find factors and the scope of the perceived quality ; and to analyze how far the perceived service quality factor as such could explain customer′s overall satisfaction and customer loyalty ; finally to provide basic data for establishing a customer satisfaction marketing strategy as related to customer loyalty. The results of the study are as below. 1) 25 factors of service quality perceived by a food service provider have been categorized into 8 independent dimensions through factor analysis. Each of them are named ′Employee attitude′, ′Cleanliness′, ′Reputation′, ′Reliability′, ′Food′, ′Price′, ′Convenience′, ′Variety′, all of which explain 64.3% of the service again quality perception level. 2) After classifying customers into 3 groups according to two criteria -"will buy the service again" and "will suggest it to others" and making a pair of service providers with each customer, each customer loyalty group compared the service quality perception factor of the food service provider. The result was that the group having both the " will buy the service again" and "will suggest to others" criteria, that is, with higher loyalty, tend to have higher points than other group s in the dimension of ′Employee attitude′ and ′ Cleanliness′(p〈0.05), which means these two dimensions are closely related to customer loyalty. 3) From a regression analysis for the service quality perception level of the food service provider and overall satisfaction, it has been found that : the regression models are different for each group, that ′Employee attitude′ seems to be related more closely to the group with higher loyalty(p〈0.05); that the ′Price′dimension is found to be a meaningful factor to the group categorized not having "will buy the service again" and "will suggest to others" criteria(p〈0.05).

• Industry Promotion Research
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• v.1 no.1
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• pp.27-33
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• 2016

This study verified the determinants of years in service of youth employee by analyzing panal data. The study results showed that sex, age, education, marital status, full-time job, wage, employment stabilization, household earned income, benefit package, fairness of performance evaluation determined years in service of youth employee. Also, years in service was longer in male, higher age, married, lower household earned income, full-time job, age-limit system, possible to work continuously, corresponding to mager, higher wage, higher job satisfaction group. This study provided practical implication to prepare effective emplyment policy for maintaining long-term and stable youth employment by confirming the determinants of years in service of youth employee.

• The Korean Journal of Franchise Management
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• v.11 no.4
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• pp.17-29
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• 2020

Purpose: As the untact culture has spread due to the recent COVID-19, the service industry as well as the beauty salon is shrinking. In order to overcome such a crisis in beauty salons, the lower dimension of beauty salon service quality is divided into servicescape, technical service, and employee service, and actions are taken with the 'perceived value of the customer' as a parameter. In this study, S-O-R(Stimulus-Organism-Response) theory was applied for customer-centered analysis, and gender and regularity were selected as moderator variables to add practical implications. Research design, data, and methodology: All constructs were measured using items developed and used in the previous study. A total of 261 questionnaires were collected online using NaverForm. The data were analyzed using factor analysis, correlation analysis, and measurement model analysis with SPSS 22.0 and AMOS 22.0. After testing the research model and hypothesis for the entire group, a multi-group analysis was conducted by dividing into male and female groups, regular customers, and non-regular customers. Results: First, this study showed that the service environment of beauty salon customers had a negative (-) effect on perceived utilitarian value, and the technical service and perceived hedonic value had a positive (+) effect on the customer's behavioral intention. Technical service and employee service had a positive (+) effect on perceived hedonic value, but perceived hedonic value did not affect customer's behavioral intention. Second, there is no statistically significant difference in each path between male and female groups. Third, there was a statistically significant difference between regular customers and non-regular customers, only the path that the servicescape influences the perceived hedonic value. Conclusion: According to the results of this study, technical service and utilitarian value should be considered in order to induce behavioral intention of customers, and technical service quality should be considered first. Also, operating a beauty salon requires a differentiated approach to the salon servicescape according to the ratio of non-regular and regular customers. The beauty salon servicescape generally showed negative practical value for non-regular customers, but positive for the Hedinic value for servicescape such as comfortable service and clean interior for regular customers.

• Journal of the Korean Society of Safety
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• v.27 no.3
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• pp.125-130
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• 2012

According to the Korea National Statistical Office data in 2010, the population over ages of 65 years would possess to 11.3% whole population of Korea in 2011 denoting Korea is already in the aging society. Old age is associated with inevitable time-dependent losses in physical capabilities. However the maintenance of physical capabilities is essential for continuing independence in old age. The work ability index(WAI) was constructed to reveal how well a worker is able to perform his work. This study focused on the discovery of an industrial and age-related influences on the work ability and job stress of workers in the shipbuilding, house managing, apartment construction industry. For this, the study conducted a job stress test using the Korean Occupational Stress Questionnaire Short Form, and employee performance evaluations using the Work Ability Index (WAI) of the Finnish Institute of Occupational Health (FIOH) on 3,228 workers in the shipbuilding, house managing and apartment construction industry. SPSS 12.0 K statistics program was used for statistics analysis and significance was verified with the Kruskal-Wallis test, a corporate body of nonparametric statistical analysis. As a result, employee performance had significant differences, depending on age, an industrial and years of service. The mean WAI score of the shipbuilding industry was lower than that of the other industry. Additionally, it was found that employee work ability decreased more as job stress increased.

• The Journal of Industrial Distribution & Business
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• v.6 no.1
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• pp.17-26
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• 2015

Purpose - Ethical management connects corporate management outcomes and emphasizes organizational cooperation. It also links human resource management, auditing, and financial management to increase employee job satisfaction. A survey of American enterprises showed that employees with high ethical consciousness had greater job satisfaction and lower turnover. Research design, data, and methodology - Hypotheses and models based on previous studies were used to investigate the effects of ethical management on employee job satisfaction and turnover intentions. To examine hypotheses empirically, a questionnaire survey based on previous studies was administered to service business workers in Seoul. Results - The study investigated the effects of ethical management practices in relation to factors such as top management's willingness to put them into practice, their appropriateness and implementation within operations, and their influence on job satisfaction, and also examined the effects of job satisfaction on turnover intentions. Conclusions - Ethical management greatly influences job satisfaction and turnover intentions, providing organizational members with alternatives regarding ethical considerations, and to place a strong emphasis on management willingness and enterprise regulations and policies.

• Culinary science and hospitality research
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• v.4
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• pp.317-345
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• 1998

According to this study, Korean food department rather than Western food department and business department rather than food & beverage department is more separated with the greater difference. It is surveyed that the main reason to separate from food service is dissatisfaction to wage followed by six reasons. In the light of management the separation of employees gives management a positive aspect, but the separation of necessary employees bring about a big problem. That the separation rate of food service industry which greatly depends on personal service is high causes many bottleneck to development of food service industry. If the saparation rate of employees is high, it is difficult to maintain consistency of service quality. It is impossible to think that immature service new employee gives customer strong impression. Subsequently the spending of time and cost to train new employees and management reproaching supervisors makes morale of employees dropped. That is why the very this influences selling. To improve the vicious cycle of that serve absence in food service Operators of food service industry should be escaped from their fixed ideas. It is time to need management consciousness which wants to have real content rather than external growth. It is revealed that more than 80% of investment of most of food service industry goes to facility investment. A part of the investment cost should be invested to foster professional manpower. And if employees can have owner consciousness by continuous support and positive investment in training which can give real intention to their lives and vocational pride, it is believed that the future of food service industry in Korea is promising.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.166-178
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• 2007

A review of literature relating to the research topic and a survey method have been implemented in order to analyze effects of service orientation. For data analysis, a reliability analysis was performed to test the reliability of the construct and a series of an exploratory factor analysis was used for the validity test. The findings of the study were as follows: Classified into sex, service leadership factor and service skill factor showed meaningful difference between groups. Classified with age, service training factor, service leadership factor, service standardization factor, service technology factor, and service compensation factor showed meaningful difference between groups. Classified with scholarship, service compensation factor showed meaningful difference. Classified into working year, employees' discretion factor showed meaningful difference. Classified into work department, service training factor and employees' right factor showed meaningful difference. In addition, classified into monthly average incomes, employees' discretion factor showed meaningful difference.