• 중소기업연구
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• 제41권4호
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• pp.37-63
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• 2019

소상공인협동조합은 2013년부터 중소벤처기업부에서 소상공인의 협업을 유도하기 위하여 평가를 거쳐 국고보조금을 지원한 협동조합을 의미하며, 조합원이 소상공인사업자 5인 이상으로 구성된 협동조합을 말한다. 소상공인협동조합이 중요한 이유는 일반협동조합의 발전방향을 제시할 수 있기 때문이다. 또한 2018년이 특별한 또 하나의 이유는 2013년부터 시작된 5년의 마지막 한해라고 할 수 있으며 재정지원에 대한 1주기 결산이 이루어지기 때문이다. 본 연구에서는 2013년 소상공인협동조합 활성화 사업에 선정된 협동조합을 대상으로, 2015년 설문조사를 실시했다. 협동조합의 지속성에 영향을 미치는 동기가 외재적동기인지, 내재적동기인지에 관한 것과, 협업에 영향을 주는 요인으로 외재적동기인지, 내재적동기인지 파악해 보려 했다. 그리고 협업이 협동조합의 지속성에 영향을 주는 것인지에 대해서도 살펴보려 했다. 연구결과 협업과 협동조합의 지속성에 영향을 주는 유의한 독립변수는 내재적동기인 것으로 나타났다.

• 한국프랜차이즈경영연구
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• 제13권1호
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• pp.1-17
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• 2022

Purpose: In this study we aim to identify factors affecting successful inter-firm collaboration. We tried to find out whether government subsidies to small-business owners should be made to experienced and competent cooperatives or to cooperatives with potential even if inexperienced. Research design, data and methodology: Using analytic hierarchy process (AHP), we examine if evaluation criteria for the Small Business Collaboration Grant (SBCG) reflect the potential of successful collaboration of applicant cooperatives. Results: We found that experts tend to think that applicant cooperatives without any experience as a recipient for the SBSG need to be evaluated by their growth potential and their preparation of the application rather than by their business performance or achievement history. The weight of the evaluation must be different between the growth potential and the achievements already achieved. By means of an expert survey, we confirmed that Rookies should weigh evaluation indicators that can reflect their growth potential, and experienced groups should give weight to evaluation indicators that can reflect their achievements. Conclusions: For SBCG applicants with experiences, experts tend to weigh more on SBCG business performances and feasible sharing systems. The screening procedure for the first applicant cooperatives need to focus more on "partner selection" stage, whereas elements related to "realization" apply to experienced applicant cooperatives.

• 융합경영연구
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• 제11권3호
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• pp.11-23
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• 2023

Purpose: This study empirically studied the effects of the perceived value of education and training on SME cooperative on job performance. Research design, data and methodology: From November 7 to 9, 2022, a survey was conducted targeting members and executives of SME cooperatives in their 20s and 60s across the country, and a total of 217 people were used for the final analysis. Verification of the research model was performed using SPSS & AMOS. Frequency analysis was conducted to examine the sample characteristics. Results: First, perceived value (functional value, service performance value, emotional value, convenience value) did not have a significant effect on organizational commitment. Second, perceived value (functional value, service performance value, emotional value, convenience value) were found to have a significant positive (+) effect on job satisfaction. Third, job satisfaction was found to have a significant positive (+) effect on organizational commitment. Fourth, organizational commitment was found to have a significant positive (+) effect on job performance. Fifth, job satisfaction was found to have a significant positive (+) effect on job performance. Conclusions: These results suggest that the perceived value of SME cooperative education and training can affect organizational commitment and job performance through job satisfaction, so it is necessary to strengthen online education and training to meet the emotional response of training subjects along.

• 한국작물학회:학술대회논문집
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• 한국작물학회 1998년도 21세기 한반도 농업전망과 대책(한국작물학회.한국육종학회 공동주관 심포지움 회보)
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• pp.68-111
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• 1998

The structure of the Hanwoo (Korean Native Cattle) Industry remains very weak and vulnerable to the WTO/IMF system. Considering that the majority of cattle farmers are small sized, and that marketing systems are outdated and inefficient, rapid expansion of lower priced beef imports by WTO system and rapid increasing of production costs by IMF system would lead to the deprivation of a regular source of farm income and threaten the stability of rural life. Accordingly, the Hanwoo industry should be expanded in accordance with progress in the implementation of (1) programs for the structural adjustment and (2) measures to compensate for the loss. Efforts for lowering major production factor costs needs to continue, In order to increase the supply of calves at low cost, the programs of collective cow-calf farms should be expanded, thereby reducing the cost of calf purchase, which constitutes the largest share of Hanwoo production cost. Also, feedlot operations should be encouraged for small herd farms in order to achieve a substantial saving in beef production costs by integrated operations from calf production to cattle fattening. A substantial saving would also be made by collective purchase and distribution of various inputs through the cooperatives' channels. Extension services should be strengthened for cattle farm management, cattle care and feeding, prevention of cattle disease, etc. In order to minimize cash outlays for commercial mixed feeds, utilization of far by-products as feeds should be enhanced and production of forage crops productive of resources, such as land and rural labor, during the farm o(f-season, needs to be encouraged. Also, technological development for enhancing the nutritional value of farm by-products should be encouraged. Measures for successful segregation of the Hanwoo beef market should be implemented, thereby enhancing incentive for quality beef producers and protecting consumers willing to pay higher price for quality beef. For development of the Hanwoo industry, a considerable time frame would be required in order for (1) small livestock farmers to make a successful adjustment by staying in the enterprise and achieving increased price efficiency (2) livestock farmers to acquire know-how for producing quality Hanwoo beef, (3) the ongoing Government policy of enhancing price-quality competitiveness, and for improving the quality Hanwoo beef marketing to take root. (4) consumers to increase their ability to distinguish meat quality, and others.