• 수산경영론집
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• 제36권2호
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• pp.1-24
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• 2005

The purpose of the study are summarized as follows : First, it has researched the possibility of the Distribution Information application in Sea Food Wholesale Market. Second, the effects which the Wholesale Market Company and the Intermediary Wholesaler Corporations can obtain in Sea Food Wholesale Market by building up a Distribution Information are classified into the effects of task, cost, and competition. It has analyzed the influence of these effects in direct and indirect Trust between the Wholesale Market Company and the Intermediary Wholesaler. Third, it has recognized the upcoming problems in Sea Food Wholesale Market by building up a Distribution Information, and it has suggested a plan to make the Distribution Information application successful in Sea Food Wholesale Market. This study has used a questionnaire to verify 5 hypotheses. Research model, factor analysis, correlation relationship analysis. The result of this study are summarized as follows : Building up the Distribution Information influences positively on the effectiveness of task, cost and competitiveness regardless of it being the Wholesale Market Company or the Intermediary Wholesaler corporation. However, the results of this analysis are to verify differences according to the degree of construction of the Distribution Information and the degree of the perception of the problems between the Wholesale Market Company and the Intermediary Wholesaler corporations have shown that there were distinct differences in the degree of computerization and of efforts to build a Distribution Information. Also there were distinct differences according to the degree of perceiving problems relating to building up the Distribution Information and the stages of the Distribution Information between the Wholesale Market Company and the Intermediary Wholesaler corporations. This study suggest three important steps that will help to establish a successful Distribution Information. First, the Wholesale Market Company and the Intermediary Wholesaler corporations should make efforts to increase mutual profits in partnership, and make direct Trust by sharing mutual information. Second, the lack of understanding of the Distribution Information between departments within the company requires educating employees about the Distribution Information. It is necessary to expand the communication networks of the Distribution Information between the Wholesale Market Company and the Intermediary Wholesaler. Third, mutual exchange of Information should be possible to offer systematic exchange of Information between the Wholesale Market Company and the Intermediary Wholesaler corporations.

• The Journal of Asian Finance, Economics and Business
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• 제7권12호
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• pp.739-748
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• 2020

The study aims to estimate the effect of current ratio (CR), current liability to inventory (CLI), total asset turnover (TAT), net profit margin (NPM), sales growth (SG), and company size (FS) on profit growth (PG). The research population was 18 companies in the Food and Beverage (F&B) sector listed on the Indonesia Stock Exchange (IDX) from 2014-2018. The data estimation method uses the common effect panel data regression model. The empirical findings show that the CR and CLI ratios have a negative effect on PG, while the TAT, NPM, and SG ratios have a positive effect. Company size is a factor that does not affect the growth of company profits. The results of the study imply that an increase in company profits can be achieved if the company operates efficiently and with low liquidity to encourage higher sales growth. The limitations of the research are as follows: first, this research considers only one type of industry, hence the results of this study would not be the same if applied to another type of industry. Second, the author observes profit growth by using the company's financial ratios and size and ignores other factors that may affect profit growth, for example, the number of employees, total net sales, and market capitalization.

• 한국조리학회지
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• 제8권1호
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• pp.125-147
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• 2002

This study is to show the importance of customer and to define the customer's meaning in food industry. According to previous research, a consumer is a very small part of customer. At present and in the future, a customer is not only a consumer but all of interior and exterior environments related to a company. However the scope of customer has been extended eventually. Therefore, it is important for a company to find out and secure the proper customer giving profit. This study considers a relative marketing as a way to impress a customer. It is a useful marketing technology to make profits and company's growth. And to achieve a relative marketing successfully, it is necessary to perceive a fundamental understanding and building an organization for workers. Therefore, this study propose that a company would accomplish followings to continue a quality growth. First, Understanding and confidence about workers. Second, Building the culture of a company's organization impressive to a customer Third, Continuing effort and interest ing about service. In conclusion, a company will accomplish a customer satisfaction successfully through developing a service organization and performing relative marketing.

• 대한지역사회영양학회지
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• 제27권2호
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• pp.105-120
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• 2022

Objectives: This study evaluated nutritional quality of convenience store meal boxes according to store company and meal price. Methods: In May 2020, 71 meal boxes from five major convenience store companies were collected. Respective weights of all dishes and food ingredients included in each meal box were measured with a digital scale. Information on nutritional contents was collected from nutrition fact panels on packages. Food group patterns, dietary diversity scores (DDS), and dietary variety scores (DVS) were analyzed. Nutritional contents, i.e., amounts of energy, protein, and sodium, and percentages of energy from carbohydrate, sugar, fat, and saturated fat were compared with respective standards based on the 2020 Dietary Reference Intakes for Koreans. Comparison was made among five companies (Company A, B, C, D, E) and three price groups (≦ 4,200 won, ≧ 4,300 and ≦ 4,500 won, ≧ 4,600 won). Multiple regression analyses were conducted to examine the difference of nutritional contents according to company and price, respectively while holding the other variable constant. Results: DDS, but not DVS, significantly differed among companies. The percentages of meal boxes meeting the nutritional standards of sodium significantly differed among companies; the percentage was highest in companies B (75.0%) and C (73.3%). "Company" was associated with amount of energy, protein, and sodium, and percentage of energy from saturated fat. "Price" was associated with the amount of energy and percentage of energy from carbohydrate. The average number of satisfied standards was highest in companies B (5.0) and C (4.0). About two-thirds of the meal boxes provided less amount of energy than the standard; the percentage of such meal boxes was highest in meal boxes with price of 4,200 won or lower. Conclusions: There were significant differences in the nutritional quality of meal boxes according to "company". Meanwhile, higher-priced meal boxes did not necessarily ensure better nutritional quality.

• 한국식생활문화학회지
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• 제11권4호
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• pp.507-515
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• 1996

Television food advertisement is the most effective way to reach to consumers with food and nutritional informations and affect their eating behavior. Therefore, 218 food commercials were reviewed using video tapes and copies to know the present food product trends, food messages they transmit and define misleading food commercials. Messages were focused on the benefit of health promoting substances they contain, especially for functional food components, fortified nutrients, food safety focused on food additives, convenience and differentiation with other products. Overnutrition on specific nutrients could be expected due to nutrient fortified products and misleading of food commercials were also noted. Regarding trends, guidelines provided by television broadcasting company shoud be fortified in the connection of Food Hygine Law and supervision committe should reinforce the food company to summit data for the approval of their advertisement claims. Nutrition educational spot program shoud be produced and broadcasted for the public to protect the consumer from food faddism in near future.

• 대한지역사회영양학회지
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• 제7권4호
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• pp.571-577
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• 2002

The foodbank program is one of the social welfare programs that collects donated food and grocery products from the nation's food and grocery industry and distributes them to people who are in need. The purposes of this study were to: (a) investigate the food donators' perceptions of the foodbank program, (b) analyze the attitude toward the program by businesses, (c) compare the opinions on whether to donate or not, and (d) examine the frequency and category of the donated food. This research was conducted on three donator groups, such as contract foodservice management companies, franchising restaurant companies, and food manufacturing and grocery companies. A total of 63 donators participated in this survey. The main results of the investigation on the operating conditions were as follows; (a) From the donators perspective, 73.0% and 71.0% of the respondents recognized the definition and purpose of this program, respectively. (b) Only 33.3% of respondents recognized the tax benefits of donating. (c) Contract foodservice management companies, and food manufacturing and grocery companies recognized the program more than franchising restaurant companies, and food manufacturing and grocery companies donated more than any of the others. (d) Most of the donated foods were bakery and confectionery, rice, and milk and dairy Products.

• 한국경영과학회:학술대회논문집
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• 한국경영과학회 1996년도 추계학술대회발표논문집; 고려대학교, 서울; 26 Oct. 1996
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• pp.57-60
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• 1996

It is critical that all companies improve productivity in order to maintain their international competitiveness. The productivity can be explained as a measurement of effectiveness that is calculated by "the ratio of what is produced to what is required to produce it". The goal of this paper is to enhance productivity for a small fast food company mainly through work analysis. This work analysis will help the company to downsize by improving efficiency via motion analysis and by reduction of losses via facility improvement.provement.

• 한국콘텐츠학회논문지
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• 제12권5호
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• pp.331-345
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• 2012

본 연구의 목적은 위탁급식업체의 직 간접 운영요인이 거래관계의 질과 재이용의사에 미치는 영향을 파악하고자 하는 것이다. 위탁급식업체 E사의 고객사 담당자들을 대상으로 유효표본 126부의 자료를 수집하였고, 구조방정식 모형과 회귀분석을 이용하여 연구모형과 가설들을 검증하였다. 주요 연구 결과를 요약하면 다음과 같다. 첫째, 위탁급식업체의 운영요인들은 급식의 질과 신뢰 즉 거래관계의 질에 유의한 영향을 주는 것으로 나타났다. 구체적으로 살펴보면, 첫째, 급식의 질에는 운영비용, 메뉴에 대한 관리 및 서비스관리의 직접운영요인과 브랜드 이미지의 간접운영요인이 유의한 영향을 미치는 것으로 나타났다. 특히, 서비스관리와 메뉴관리가 급식의 질에 상대적으로 큰 영향을 주었다. 둘째, 위탁급식 업체와 고객사간의 신뢰에는 메뉴관리, 위생/시설관리, 브랜드이미지, 영업관리능력 등이 유의한 영향을 주는 것으로 나타났다. 특히 영업관리능력과 브랜드이미지가 신뢰 형성에 상대적으로 큰 영향을 주었다. 셋째, 위탁급식업체의 급식 질은 신뢰에 유의한 영향을 주는 것으로 나타났고, 마지막으로 급식의 질과 신뢰는 재이용의사에 유의한 영향을 주는 것으로 나타났다. 이는 재이용의사를 높이기 위해서는 급식의 질 뿐만 아니라 무엇보다도 거래 상대방과의 신뢰가 더 중요하다는 것을 의미한다.

• Asia Marketing Journal
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• 제20권2호
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• pp.85-98
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• 2018

Korea Ginseng Corporation is a global ginseng company, owning one of the most leading brands in Korea, CheongKwanJang. Although Korea Ginseng Corporation was an undoubted market leader in the red ginseng market, it faced a new challenge in 2012 due to the changes in market environment. In order to keep its market leadership in a saturated and competitive market, the company decided to extend its product lines alongside the launches of new brands. In this article, the authors demonstrate the development process of the company's brand portfolio strategy to reveal how the company turned CheongKwanJang into a mega-brand. Also, this paper explores the impact of CheongKwanJang's reputation on new brands, thereby illustrating how the company successfully managed to introduce new products outside of the red ginseng category, ranging from organic food to a pet food market.

• 한국식생활문화학회지
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• 제20권1호
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• pp.21-34
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• 2005

The purpose of the study to examine the requirement of food service statistical account. the questionnaire was composed of two part: the traits of food service statistical accounts by USA and Japan and demographic characteristics. 325 questionnaires were distributed by mail to the member of Korean Food service Management Society and Korea university and college Culinary Management Faculty Association and 92 questionnaires were returned. the data was completed using the SPSS for frequency, mean, t-test, and ANOVA test. As a result of the follows. the 23 traits showed a high priority placed. Seeing the category, Number of customer, unit volume, solid waste, and information technology and application were higher than employee information. Comparing company members to academic members, both of them thought that dimension of unit, sales result, and number of customer. However, company member group indicated that employee information was important.