• Journal of the Korean Dietetic Association
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• v.11 no.3
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• pp.299-308
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• 2005

The purpose of this study was to investigate the college and university student's perception on the brand awareness of contract foodservice management company in Incheon area. The developed questionnaires were distributed to the college and university students in Incheon area from September 20 to September 24 in 2004. Total 198 questionnaires were used for the final data analysis with response rate of 82.5%. The results showed that 85 % of the students has known that the foodservice operation was managed by contracted management company, only 56.5% of them have known the exact name of contract foodservice management company managing their cafeteria. It was recommended therefore that contract foodservice management company need more efforts for widening public activities for their company's name.

• Journal of Nutrition and Health
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• v.38 no.5
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• pp.395-403
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• 2005

The purposes of this study were 1) to analyze the relationship between brand equity factors ie brand awareness, brand image, brand preference and brand loyalty and 2) to suggest the strategy for brand management of contract food service management company. The developed questionnaires were distributed to the college and university students in Incheon area from September 20 to September 24 in 2004. Total 198 questionnaires were used for the final data analysis with response rate of $82.5\%$. For the statistical analysis, the descriptive analysis, factor analysis, pearson correlation analysis, and regression analysis were conducted by using SPSS Win (10.0). The results of this study showed that the following 5 hypotheses were supported. Hypothesis 1: The brand awareness of the contract foodservice company affects positively the brand image of that. Hypothesis 2: The brand image of the contract foodservice company affects positively the brand preference of that. Hypothesis 3: The brand awareness of the contract foodservice company affects positively the brand preference of that. Hypothesis 4: The brand preference of the contract foodservice company affects positively the brand royalty of that. Hypothesis 5: The brand image of the contract foodservice company affects positively the brand loyalty of that. As a conclusion, the brand awareness has a positive effect on the brand image and brand preference significantly, so it is recommended that the contract foodservice company should focus on improving the brand awareness as a brand strategy. And the brand preference and brand image have the significant effect on the brand loyalty. Therefore the company should strive to strengthen the brand loyalty though building brand preference and brand image, because the brand loyalty brings about the customer's more visiting the foodservices, which is directly related to the profitabilities of the contract foodservice management company.

• Journal of the Korean Society of Safety
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• v.18 no.4
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• pp.136-142
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• 2003

This study is planned to investigate the attitude toward the safety and health management of contractor company. Under the contract based production system, all of activities including safety and health management in the contractor company are depended upon the contract. How to make contract influence the worker's health of contractor company. Worker's health of contractor company can be protected by efforts of company of contract-out and contractor company, especially their safety managers. The modelling of the effective safety and health management system for contractor company should consider the need of safety manager of each company and employer of contractor company. Data is collected from safety managers of 3 contract out compaines as electronic and electrical manufacturing industry and 55 safety manager, 57 employers of their contractor compaines using self administered survey with structured questionnaire. The most of all respondents want to support from the contract out compaines. The most important items supported from contract out company is the information based on the safety information network between each company. Safety manager and employer of contactor company also itemized safety education and training in the supporting system from contract out company. These results can be generalized to survey on the other industries.

• Journal of Nutrition and Health
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• v.37 no.5
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• pp.406-414
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• 2004

The purposes of this study were 1) to investigate the importance level on factors affecting the foodservice management contract perceived by the clients in the office building, government and public offices and manufacturing company in Seoul and Kyungi 2) to compare the perceived importance levels of the present contract and future contract 3) to compare the perceived importance levels of the competitive bid with those of the private contract. To collect the data on the perceived importance level on the affecting the foodservice management contract, the questionnaires were developed by the delphi technique and modified by the pilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting the foodservice management contract and the importance level on the factors were measured by 5-likert scale. From March 12 to April 13 in 2003, the self-administrative questionnaires were mailed to 280 clients. The questionnaires were responded from the 50 clients (respondent rate: 25％). On the factors affecting the present contract and the future contract, among the 4 categories (the appropriateness of foodservice operation plan, the evaluation of the foodservice company, sales ability, the conditions of the cost in the contract), the importance level of the appropriateness of foodservice operation plan was higher than those of the other categories. In the comparison of the perceived importance level between the present contract and the future contract, the importance level of 4 items (sanitation and safety management plan, menu management plan, service management plan, food cost per meal) in the future contract were significantly higher than those in the present contract (p＜.01, p＜.05, p＜.05, p＜.01). There were the significant differences between the private contract and competitive bid on the factors affecting the present contract in the 3 items, which were $\ulcorner$renewal plan for interior and environment$\lrcorner$, $\ulcorner$strategic alliance with the contractor$\lrcorner$, $\ulcorner$lobby of the foodservice company$\lrcorner$ (p＜.05, p＜.05, p＜.05). And on the factors affecting the future contract, there were significant differences in the 2 items, which were $\ulcorner$renewal plan for interior and environment$\lrcorner$and $\ulcorner$cost per meal$\lrcorner$in comparing the competitive bid and private contract (p＜.05, p＜.01). The clients perceived the appropriateness of foodservice operation plan was more important than the other categories in the future foodservice management contract. It was proposed that the foodservice management contract company should focus on the foodservice operation to satisfy the customers and clients in order to get more contract in the future.

• Journal of the Korean housing association
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• v.27 no.5
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• pp.45-54
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• 2016

This study aims to verify the effects of the apartment office managers' servant leadership on the residents' satisfactions and housing management company contract renewal ratio, and to examine whether the number of apartment units and the apartments' average size have the moderating effects upon the relationship between servant leadership and the residents's satisfaction and housing management company contract renewal ratio. For the purpose of testing the hypotheses, the questionnaire survey was conducted targeting 1,000 apartment office staffs and 8,000 apartment residents of 200 apartment complex in the region of Ulsan, Kyungnam, and Busan, and the statistical analyses were carried out for the useful questionnaires of 961 apartment office staffs and 7,119 apartment residents. The main results are as follows: First, the higher the office managers servant leadership is, the higher the residents' satisfactions. Second, the number of apartment units and the average size have moderating effects on the relationship between the office managers' servant leadership and housing management company contract renewal ratio. Finally, the summary, implications, and limitations of this study, and the future research direction were discussed in the conclusion.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.190-196
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• 2004

The purposes of this study were to investigate the importance level on factors affecting the foodservice management contract perceived by the salespersons in the foodservice company. To get the data on the perceived importance level on the affecting the foodservice management contract, the questionnaires were developed by the delphi technique and modified by the pilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting the foodservice management contract and the importance level on the factors were measured by 5-likert scale. From March 12 to April 13 in 2003, the self-administrative questionnaires were mailed to the 60 salespersons. The questionnaires were responded from the 48 salespersons(respondent rate : 77 %). As a result, the salesperson.perceived importance level of "the sales ability" was higher than those of the other categories in the private contract and the salesperson.perceived importance level of "the evaluation of the foodservice company" was higher than those of the other categories in the competitive bid. The importance of the "the evaluation of the foodservice company" between the private contract and the competitive bid was significantly different(p<.05), and the importance of "the sales ability" of the competitive bid was significantly higher than that of the private contract(p<.001).

• Nutritional Sciences
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• v.9 no.2
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• pp.131-138
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• 2006

The primary purpose of this study was to investigate the job characteristics and competencies of a head-cook in contracted foodservice management company, identify the knowledge, abilities, skills and other characteristics (KASO) required to perform the duties of a head-cook, and provide training content and develop training program for job of head-cook in contract foodservice management company (CFMC). A survey instrument including identified KASO was used in the study. The questionnaire was delivered by using e-mail to 165 head-cooks employed by CFMC. The factor analysis resulted in a three-factor structure of the instrument such as 'basic foodservice operation duties' 'personal characteristics' 'managing of expanded duties-menu, customer and business'. This result suggested the education and training program for head-cook in CFMC should be composed of 'basic foodservice operation duties' on 'bulk preparation', 'procurement, inventory management', 'facility and equipment management', and 'sanitation and safety management', 'personal characteristics' on 'personality management' and 'moral duties', and 'managing of expanded duties-menu, customer and business' on 'menu management', 'customer service management', 'cost management', and 'administrative ability'. Therefore, it will be expected that the management of human resources in the contract foodservice industry would be developed by the application of recommended education and training program.

• Management Science and Financial Engineering
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• v.5 no.2
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• pp.1-23
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• 1999

We investigate a supply chain arrangement where a manufacturing company outsources it sassmbly operations to two contract manufacturers. Each contract manufacturer is different in improvement capability : e.g., one is more capable than the other. This improvement capability is supposed to in-duce supply cost reduction that ultimately benefits the manufacturing company. Over time, the manufacturer has to decide how much it should outsource to each contract manufacturer and how much processde/assembled the semi-finished units should be when they re shipped back to the manufacturing company from the contract manufacturers. We employ the optimal control theory to answer the questions, and suggest numerical examples focused on the relationship among the optimal outsourcing amounts, contract manufacturer's improvement capabilities, and their capacity con-straints.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.247-255
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• 2004

The foodservice industry is changing more and more from on-site foodservice management to contract foodservice management. However there are differences according to the level of management and operation of contract foodservice management company (CFMC). The necessity of certification on CFMC is increasing to enable fair discrimination of CFMC among most clients that want to contract with CFMC. This study was performed to identify the foodservice operation evaluation model's criteria items for certifying CFMC. The analysis research methods included literature review, content analysis, individual interview, Delphi technique, and brain storming. First, the following infrastructure items were prepared in the contractor's viewpoint: procurement, transparency of operation, menu development and operation system, nutrition service system, professional employee education, sanitation andsafety management system, customer satisfaction system, facility system, management information system (MIS), business and economics. Second, the evaluation criteria required by the contractor on the client's view point was similar to school foodservice, hospitalfoodservice, and business andindustry foodservice except extraordinary items of field. Third, evaluation criteria and detail categories and items were identified such as financial focus, customer focus, process focus, human focus, and renewal and development by grafting on intellectual capital evaluation methodology for CFMC.

• Korean Journal of Community Nutrition
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• v.11 no.4
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• pp.502-511
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• 2006

The purposes of this study were to measure job satisfaction levels of dietitians engaged a in contract food service management company, and to examine the impacts of personal characteristics and organizational characteristics on the job satisfaction of dietitians. The questionnaires developed for this study were distributed to 230 dietitians of contract food service management companies in the Seoul and Gyeonggi areas, and a total of 187 (81.3%) questionnaires were used for analysis. Statistical analyses were completed using SPSS (Win 11.5) for descriptive analysis, correlation analysis, t-test and ANOVA. The average job satisfaction score of the dietitians was 2.83, which is lower than "not satisfied" and "not dissatisfied" (3), "Marital status" (p < 0.001), "payroll per year" (p < 0.001), "age" (p < 0.05) and "work experience as a dietitians" (p < 0.05) had significant effects on job satisfaction of work and environmental factors. "Operating group" (p < 0.05), "type of menu" and "type of service" also affected the job satisfaction. Overall, it is important that managers of contract food service management companies establish specified human resource management strategies with understandings of the characteristics of their dietitians and companies to enhance the job satisfaction of dietitians, and to achieve their managerial goals.