• Journal of The Korean Society of Integrative Medicine
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• v.4 no.3
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• pp.81-91
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• 2016

Purpose : This study is conducted to analyze the safe awarenece, its related health education and the employee's requirements in a prime supplier and its subcontractor company, suggesting the proper measure in employee education program. Method : The employees of 'S' construction company and its subcontractor are surveyed during the period of April 15 from May 15 in 2016. The 324 questionnaires are statistically analyzed with the version 21.0 of SPSS. The general characteristics were calculated through the frequency analysis and descriptive statistics. The difference in safe consciousness between prime and subcontractor employee group was analyzed using t-test. Result : The statistics shows the employees in the prime company tend to observe the safe rules rather than the subcontractor employees(p<.005), but the latter are more conscious of safety in working environment than the former(p<.005). In addition, the subcontractor company did not provide his employees with the site for the safety-health education. Conclusion : The small-sized subcontractor company should identify its employees' requirements and supplement the lack of the safety and health education for the prevention of the industrial disasters. In details, the hand-on and practice-oriented leaning and teaching program development are suggested.

• Journal of Service Research and Studies
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• v.6 no.2
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• pp.117-131
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• 2016

This study analyzes the influence of the career plateau perceived by food service industry employees on their turnover intention. The perception of career plateau is classified as either structural or content-driven. This work also examines how organizational support (formal and informal) for career development affect turnover intention in their interaction with career plateau (structural and content-driven). The research hypothesis was objectively verified based on an analysis of the data on 255 employees. As a result, the structural and content-driven career plateaus perceived by employees were observed to have a positive overall effect on their turnover intention. Aslo, informal organizational support for career development moderates the relationship between career plateau and turnover intention but not formal organizational support.

• Korean Security Journal
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• no.62
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• pp.135-158
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• 2020

In casinos, security personnel who manage the safety of customers and employees play a very important role. In particular, there is a high percentage of female employees in casinos, and because the ratio of female and male employees is similar, the probability of female customers or female employees experiencing accidents may be similar to or higher than that of males. Women's security agents who handle women's case accidents can provide female customers and employees with a security service that only women can do. However, most of the agents doing security work at casinos are male, and the proportion of women is very low. Therefore, this research is about employees who are currently working as women in casinos and conducted qualitative research to find out about various experiences they experienced while working in the casino. A total of five study participants were interviewed three times to analyze and categorize the data collected. The first question is the professor's recommendation, his personal information search and his acquaintance's recommendation. The second question, the factors behind the necessary skills at work, are various athletic skills, good physical conditions and foreign language skills. In the third question, the satisfaction factors of the task are the scarcity value of the work, the satisfaction of the pay, the suitability of the individual and the expectation of the future, and the unsatisfactory factors of the work are the risk of the work, the stress on the customer, the discrimination against the sex, the gaze around, the tiredness of the shift work. In the fourth question, factors on the need for female casino security agents are providing differentiated services to female customers, protecting female employees and providing opportunities for women in related majors. The results of this study were interviewed by an expert of more than 20 years in the casino security business, and female casino security agents said that since it is a necessary requirement, they should seek a direction for development through institutional and cognitive improvement.

• Journal of Fashion Business
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• v.11 no.6
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• pp.62-74
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• 2007

This study aims at applying the body image, self-image and costume image, which is completed as harmony of hairstyle according to 14 occupational types to be help at in time of image creation. It made a survey of 5,658 women living in Seoul. The result of response showed that a sandglass type and rectangular type is highest in a form suited to the body image for educational employees, public officials, business employees, service workers, office workers, financial employees, university students who are majoring in beauty), beauty artists and entertainers, and for police officers, housewives, medical service workers, university students who aren't majoring in beauty, respectively, which there is the difference by occupational group. But there is no difference from a point of view that many women of our country are much alike in a form.

• Journal of Families and Better Life
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• v.22 no.5
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• pp.91-100
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• 2004

Working men and women experience the overload of labor and the conflict between work and family according to the increase of working women and working couples. Work-family conflict can have adverse effects on quality of life and satisfaction with employees' work lives. And severe conflicts can interfere with employees' concentration on their jobs and increase absenteeism. So, employers are helping to keep employees the balance of work-family by supporting them through family friendly policies. This study emphasized the necessity of work-family balance through the statistical data and importance on the family. And the related studies and efforts of outstanding companies in USA and Korea are provided. Based on this study, programs on work-family balance must be developed and attentions of working families, employers, communities are needed.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.396-405
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• 2011

The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees' safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.

• The International Journal of Costume Culture
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• v.2 no.2
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• pp.71-79
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• 1999

The purposes of this study were to 1) identify types and usage levels of production 2) classify apparel manufacturers based on production systems and 3) investigate relationship between characteristics of apparel manufacturers and production system. Apparel manufacturer's characteristics included product line and the number of employees. For this study, the questionnaires were administered to 215 apparel manufacturers in metropolitan area from Feb. to Mar. 1998. Employing a sample of 201, data were analyzed by using factor analysis, descriptive statistics, cluster analysis, discriminant analysis, and multivariate analysis of variance(MANOVA). The following are the results or this study : 1. The production system was identified as three types of production system such as the management centered system, the product centered system and the worker centered system. 2. Based on the three types of the production system, apparel manufacturer were classified into manager centered and product centered groups. 3. With respect to product line, men's wear manufactures were operated the most frequently by manager centered and product centered groups. 3. With respect to product line, men's wear manufacturers were operated the most frequently by management centered system and women's wear manufacturers were operated the most frequently by worker centered system. With respect to the number of employees, apparel manufacturers comprising 5∼19 employees were performed the least frequently worker centered system, while those comprising 50∼99 and 100∼299 employees the least frequently worker centered system.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.71-79
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• 2017

This paper presented analysis on the perception by Korean restaurant employees of Korean royal cuisine. Classification using a subjective research method called Q methodology was performed on perceptions of Korean restaurant employees about Korean royal cuisine. This paper derived four types of perceptions. First type (pursuit of tradition) emphasized traditions of royal cuisine, i.e. cooking method and spacious menu-setting on the table. The second type (pursuit of refinement) stressed the importance of "atmosphere and luxuriousness of Korean restaurants and sophistication of royal cuisine, as well as the improvement of interior and exterior environments of Korean restaurants serving royal cuisine. The third type (pursuit of fundamentals) focused on fundamentals of royal cuisine itself such as raw materials, sincere effort, historical meaning, appropriate prices, etc. The last type (pursuit of health) valued a nutritionally balanced diet rather than taste itself. This study provides more specific positioning strategy based on the characteristics of each of the four classifications for the status of Korean restaurants.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.110-117
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• 2017

This study intended to examine transitive relation among customer incivility perceived by deluxe hotel frontline employees, burnout, and deviant workplace behaviors and clarify the moderating effect of employees' stress. A total of 230 employees working in deluxe hotels in Seoul, the capital of Korea, in 2017 comprised the sample in this study. The hypothesized relationships in the model were tested simultaneously by using structural equation modelling (SEM). As results, customer incivility perceived by deluxe hotel frontline employees had significant (p<.001) positive influence on their burnout(${\beta}=.38$, t-value=4.93). Employees' burnout positively influenced their deviant workplace behaviors (${\beta}=.56$, t-value=7.22). In addition, customer incivility was found to positively affect employees' deviant workplace behaviors(${\beta}=.26$, t-value=3.90), and therefore, the moderating role of stress level was not verified. The findings of this study suggested that deluxe hotels are supposed to enhance their frontline service by providing orientation for customers through promotion materials. Limitations and future research directions of this study were also well established and discussed.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.357-367
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• 2008

The purpose of this study is to identify the job satisfaction and organization commitment of employees according to the school food service environments. The questionnaire to measure was completed by 150 employees in the Seoul and Gyeonggi area. The demographic data showed that 48.7% of respondents were in their fifties and most of them were females(96.6%). They were employed in the middle and high schools. The results were as follows : Frist, factors that influenced job satisfaction were student preference and rule-observance. Second, the importance of school food service environments didn't influence the compensation factor for job satisfaction. Third, factors that influenced job satisfaction among school food service environments were kindliness and the management of employees and rule-observance. Rule-observance showed the highest satisfaction scores among the rest of them. Forth, it was concluded that the management of employees, food quality and student preference influenced the organization commitment of food service employees. The research results show that rule-observance of food service environments and the importance of managing employees have influence on co-worker relations, job and organization commitment.