• 한국인터넷방송통신학회논문지
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• 제20권4호
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• pp.115-121
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• 2020

블록체인의 참여가 증가하면서 생태계 유지를 위한 거버넌스가 활성화되고 있다. 거버넌스는 블록체인을 유지하고 발전시키기 위해 관리/감독이 이루어져야 한다. 하지만 블록체인의 사용량이 증가함에 따라 사람이 일일이 관리하기엔 한계가 존재한다. 또한, 이더리움부터 적용된 스마트 컨트랙트라는 새로운 거래 형태가 가능함에 따라 상태 값에 따라 결정되는 거래에 대해 검증이 필요하다. 본 연구는 거버넌스의 블록체인 생태계 유지와 발전을 위한 도구로 블록체인 스마트 컨트랙트의 상태 모니터링을 기반으로 하는 관제시스템(Blockchain Watchdog)을 제안하며, 관제시스템의 구현 및 실험을 진행하였다. 사례 연구로 Ropsten과 Ganache를 활용한 사설 네트워크에서 실험을 진행하였으며, 실시간 정보수집과 대시보드와 그래프, 차트를 활용한 시각화를 볼 수 있었다. 우리는 Blockchain Watchdog을 통해 블록체인 거버넌스의 생태계 유지와 발전에 기여할 것이라 기대한다.

• 동아시아식생활학회지
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• 제16권6호
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• pp.777-786
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• 2006

This study was designed to investigate the relationships between nutrition education, nutrition awareness and nutrition knowledge of school food service employees. We analyzed 288 self-administered questionnaires. Most of the employees (89.8%) were with contract-managed food services, 45.1% were $41{\sim}50$ years old, and 45.4% had chef certification. Two-thirds of the employees received nutrition education on 'nutritionally balanced diet' and 'sources of calcium', whereas less than 50% received education on 'problems with carbohydrates', 'functions of iron', 'deficiency and sources of iron'. The degree of nutrition awareness was generally higher than the level of nutrition education experience. The mean nutrition knowledge score was 11.7 out of 20 possible points, The majority of employees correctly identified 'sources of calcium (91.8%)', 'functions of carbohydrates (91.4%)', 'sources of cholesterol (91.0%)', and 'problems with lipids (90.4%)'; less than 50% correctly answered 'sources of proteins (18.9%)', 'functions of iron (27.9%)', 'recommended dietary allowances (32.0%)', 'functions of lipids (40.2%)', and 'sources of vitamins (44.3%)'. A chi-square analysis revealed that the employees' actual knowledge did not differ significantly by nutrition education - with the exception of three topics; 'recommended dietary allowances', 'changes in vitamins during cooking', 'functions of water' - or by their nutrition awareness. Nutrition knowledge scores did not differ by sex, decreased with age, increased with academic background, and increased in careers of >10 years or that were contract managed. There were significant correlations between nutrition education scores and nutrition awareness scores (p<0.001); nutrition knowledge scores and nutrition education scores (p<0.001); nutrition knowledge scores and nutrition awareness scores (p<0.001).

• 대한지역사회영양학회지
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• 제10권3호
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• pp.319-330
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• 2005

College foodservice (FS) demands highly-developed operation technique which can provide adequate nutrients to their students, as well as to guide better eating habits and to meet students' various desires. The purpose of this study was to provide basic data to improve college FS satisfaction with food items by comparing 2 contract-managed and 2 self-operated college FS in Daejeon and Chungnam area. According to the results, $\59.1%$ of students frequently (over 3 times per week) took meals at college cafeteria and the main reason for using college cafeteria was the low-price of meal, although the students' Satisfaction degree with price of meal was lower in contract-managed FS than in self-operated FS. There were no differences in the food satisfaction degrees with overall appraisal of food items between 2 operating systems of college FS, but the satisfaction degrees with all food items were high in male as compared with female. The higher the negative self-perceived clinical symptoms scores, the lower the satisfaction with foods, which suggests that the health state of students was one of the factors that influenced college FS satisfaction. According to stepwise multiple regression analysis,'taste of boiled rice', 'overall appraisal of boiled rice', 'overall appraisal of soup', and 'variety of side dish', in decreasing order, were the most relatively important attributes for overall customer satis-faction with food taste of college FS. Finally, there should be further studies on important management factors to improve college FS satisfaction according to 2 operating system.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.417-425
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• 2006

The purpose of this study were to a) investigate operation of human resource in contract foodservice management company (CFMC), b) identify the staffing indices for the establishment an labor productivity for CFMC, and c) develop standardized model of staffing demand as foodservice's scale in CFMC. The data was collected using FS intra-net system from 138 contract-managed foodservice operations in A CFMC and statistical analysis was completed using the SAS/win package (ver. 8.0) for description analysis, ANOVA, Duncan multiple comparison, pearson correlation analysis, and regression analysis. The types of operation were included factory (45%), small scale operation (26%), office (11%), department store (10%), training institute (4%), and hospital (3%). The distribution of foodservice scale was classified by meal served was as follows; 'less than 500 meals (47%)', 'from 500 to 1500 meals (25%)', 'from 1500 to 2500 meals (17%)', and 'more than 2500 meals (12%)'. There was two types of contract method, fee-contract (53%) and profit-and-loss contract (46%) Some variables were significantly high operation indices such as selling price, food cost, monthly sales, net profit and others were significantly low operation indices such as labor, meal time a day in the small foodservice on meal scale (p<.001). The more foodservice was large, the more human resource was disposed on dietitian, cook, cooking employee altogether (p<.001). Foodservice in A CFMC was divided into 2 groups by 500 meals a day, according to comparative analysis of labor productivity as meal scale per working hour, meal scale a day and operation indices as meal per foodservice employee, meal per cooking employee (p<.001). The regression equation model was developed as 'the number of employees=1.82+0.014 ${\times}$ meal served' in the operation of less than 500 meals, 'the number of employees=9.42+0.013 ${\times}$ meal scale a day -0.94 ${\times}$ meal scale per working hour' in the operation over 500 meal scale using labor productivity indices and operation indices. Therefore, CFMC could be enhanced efficiency of human resource arrangement using the standardized model of staffing demand and would be increased effectiveness of profit.

• 한국식품조리과학회지
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• 제15권2호
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• pp.133-145
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• 1999

The schools in the survey consisted of 61 schools where foodservice was managed by themselves and 49 schools where it was done cooperatively. According to the style managed, the urban style was 42 schools, the rural style was 46, and the island style was 22. With regard to the amount for each student that parents have to pay. it was 745 won at schools managed by themselves and 616 won at schools managed cooperatively. The budgeted amount was 75 won at schools managed by themselves and 97 won at schools managed cooperatively. The result showed that parents at schools managed for themselves paid much more for the cost of food and management. The mean area of kitchens was 31 pyong (102 sq. meters) in environment of cooking utilities, and management was done wherever they were needed. The budgeted amount was supplied from the Educational Office and parents. In the situation of utilities and instruments for cooking, the places to wash hands and flush toilets, which were regarded as sanitary facilities were insufficient. The rates of containing measuring instruments and thermometers for cooking were also insufficient. The list to be considered in the management of menu was concentrated on raising acceptance of students served, based on the order of the tastes of students served, the quantity of the cost, nutrition needed, and then facilities. The replies that leftover food was thrown away after meals were numerous and the rate of leftover food was reflected on the menu. In purchase and management, the rate of food needed to be purchased was calculated through experience. A private contract was chosen to purchase food. The frequency of purchasing food was usually once a day, which would nutritists examined food, concentrating on the order of quality, number, and price. In the management of operation, a schedule for making food was seldom formed, referring to it only at the time needed. All the food was made in a day but some special foods were made the day before they would be required. It shows the situation was thought to be the most important. Guidance for sanitation was carried out once a month and the content of the guidance was about the sanitary treatment of food. With regard to degree of satisfaction with the management of meal service, all the dietitian at schools managed for themselves and cooperatively were somewhat satisfied with all the questions about the budgeted amount of food, and management, the management of purchase, operation, and sanitation. However, they were not satisfied with the environment of facilities.

• 대한영양사협회학술지
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• 제14권2호
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• pp.152-165
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• 2008

The purpose of this study was to investigate the status of implementing special events within school foodservice operations. A total of 359 questionnaires were distributed to dietitians employed at school foodservice operations in Busan from July 1 to 31, 2006 (response rate: 93%). The results indicated that approximately half of the respondents (47.7%) did not implement special events. The types of special events that foodservice operations had most frequently implemented were 'traditional festival day events' (19.0%), 'subdivisions of the season events' (18.3), 'seasonal events' (17.1%), 'school events' (13.0%), 'single day events' (10.2%). According to the dietitians' characteristics, older dietitians implemented 'healthy food events' more frequently than younger dietitians. 'Traditional festival day events' (p<0.05) and 'subdivisions of the season events' (p<0.01) were more frequently implemented in independently managed foodservices than in contract operations. On the other hand, 'international food events', 'gift events', and 'healthy food events' were more frequently implemented in contract foodservices than in independent operations (p<0.001). Dietitians from elementary and middle schools implemented 'winter solstice', 'midsummer', 'children's day', and 'school foodservice day' events more frequently, whereas dietitians from high schools implemented 'midsummer', 'Valentine's day', and 'teacher's day' events more frequently. Most dietitians (94%) had never received education or training for special event marketing previously. Therefore, these results suggest there may be a need to develop educational programs on special event marketing for dietitians.

• 한국병원경영학회지
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• 제24권2호
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• pp.1-11
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• 2019

Purpose: The purpose of this study is to identify relationship between work unstability and personal medical expenditure ratio focusing on wage workers' contract period. Method: This study analyzed 2015 yearly data beta version of Korea Health Panel, co-managed by Korea Institute for Health and Social Affairs and National Insurance Corporation for data analysis. When executing linear regression, Household income was applied with equivalized income, and the proportion of personal medical expenditure was naturally logged to perform linear regression and the demographic and socioeconomic factors were taken into account. The demographic and socio-economic factors were also considered. Findings: As a result of reviewing the used factors, it was found that the more unstable work status, the higher personal medical expenditure ratio. This result corresponds to 'The Theory of Fundamental Causes' by Link & Phelan. Conclusion : It indicates that policy efforts should be made to improve the working environment and health level of socially unstable workers.

• 국제학술발표논문집
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• The 3th International Conference on Construction Engineering and Project Management
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• pp.1283-1287
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• 2009

The Korean government implemented 259 road projects from 2004 to 2007, valued at $18.4 billion. Change orders of these road projects occurred 8,973 times and, subsequently, caused significant increases in the cost of the projects, approximately up to $4.2 billion (22.8% of the initial budget). These significant problems of huge change orders require a more workable control system for budget management whereas the effectiveness of the government's control is still not satisfied. However, previous approaches and studies mostly limited their analyses to simply classifying the causes of the change orders. This paper investigates the real frequency and cost impacts incurred by each cause of a change order, primarily based on 218 road projects in Korea. The paper then identifies the attributes of change orders through a survey of 204 project participants in that those sources were inevitable or avoided if properly managed. The causes of the change orders are further analyzed with analysis of variance (ANOVA) in connection with contract volume, bid award rate, the contractor's capacity to perform, and the design company's capacity. This study found that if the contract volume is smaller, then the possibility of change orders is higher. Interestingly, if the bid award rate is less than 67.5%, it signifies the highest rate of change orders. In addition, the contractors whose construction ability is assessed as the top-ranked group showed the lowest change order rates. With these results, this paper provides the preventive guidelines for reducing the likelihood of change orders.

• 대한영양사협회학술지
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• 제9권3호
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• pp.248-258
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• 2003

This study was conducted to identify dietitians' position and role by assessing the present condition on management of human resources in contracted foodservice management company. Questionnaires were distributed to 79 contracted companies (eight large-size, 48 mid-size, 23 small-size companies) from March to May in 2002. Statistical analysis was performed with SPSSwin (version 8.0). The data were analyzed in group comparisons using frequencies and percentage for every item in the questionnaires, $x^2$-test, and oneway ANOVA. About eighty-five percent of contracted foodservice companies employed the new dietitians as full time employees, and seventy-five percent of them were promoted the dietitians by evaluation after a given period of time. As a starting payment for university graduates, large-size companies payed an average of 16,260,000 won/year, which was significantly higher (p<0.01) than those of mid-sized (11,320,000 won/year) and small-sized companies (11,620,000 won/year). The mean lengths of dietitians' service were 33.5 months in large-size companies, 26.5 months in mid-sized companies, 26.0 months in small-sized companies. It was less than 3 years in all companies (avg. 26.9 months). Fifty-four companies (68.4%) employed dietitians in each foodservice contract, whereas 25 companies didn't employ dietitians. The ratios of dietitians out of employees in each department of the companies were 42.6% in the department of contracted foodservice management, 19.9% in the department of menu development, 18.1% in the department of food safety, 8.7% in the department of distribution and purchase, 4.2% in the department of business, and 3.9% in the department of customer satisfaction. The dietitians' positions were directors in two companies (2.5%), general managers in two companies (2.5%), deputy managers in seven companies (8.9%), managers in twenty-nine companies (36.7%), assistant managers/chief clerks in twenty-four companies (30.4%), and chiefs in twenty-five companies (31.6%). The frequencies of training for dietitians were 6.2 times/year for the food safety training, 5.8 times/year for the cooking training, 4.8 times/year for nutrition-related training, and 4.7 times/year for service training.

• 한국건설관리학회논문집
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• 제7권3호
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• pp.65-75
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• 2006

주한 미군의 EC(Engineering/Construction) 시장에서 최근 나타나는 경향은: (1) MATOC(Multiple Award Task Order Contract)의 도입: (2)프로젝트의 대형화: 그리고 (3)대형 미국 EC회사들의 주한 미군 시장 진입으로 요약된다. 이러한 새로운 경향에 대한 이해를 바탕으로, 본 연구는 주한 미군 EC 시장의 변화를 시공관리 주체의 변화에 초점을 맞추어 분석한다. 구체적으로 살펴보면, 주한 미군 EC 프로젝트들은 FED에 의해 관리되어 왔다. 그러나 최근에는 대형 미국 민간 EC 회사들이 한국에 진입하여 FED의 시공관리 역할을 대체하고 있다. 이러한 현상은 향 후 10여 년 간의 LPP(Land Partnership Plan: 한미연합 토지 관리계획)에 의한 한국에서의 비즈니스 기회와 시공관리 주체의 민영화를 통해 군 관련 공사비를 절약하려는 미 정부의 의도에 따라 가속화 되고 있다. 이러한 시장의 변화는 미국 대형 EC 회사들과의 JV(Joint Venture)를 통해 외국 시장에 관한 정보를 획득하고 선진 시공 관리 기술을 배울 수 있는 기회가 되기 때문에, 주한 미군 한국 EC 시장에 진입하는 미국의 대형 EC 회사들은 주한 미군 공사를 수주해 온 국내 EC 회사들에게는 위협임과 동시에 기회일 수 있다.