• 대한영양사협회학술지
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• 제12권4호
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• pp.329-341
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• 2006

The purposes of the study were to examine food purchasing management practices and to assess dietitians' awareness on food quality standards, use of food purchasing guidelines(food quality guidelines, supplier selection criteria), and organizational collaboration related to purchasing at school food service. A total of 400 dietitians working at elementary schools in Kyunggi Province were surveyed and 247 responses were returned. Excluding responses with significant missing data, 240 responses(60%) were used for data analysis. Compared to the previous reports, competitive bidding and shorter contract periods were preferred for purchasing food supplies. A dietitian, school staff, and food service staff participated in receiving and inspection together at 58.4% of the schools. An average score of the dietitians' awareness on the food quality standards was 3.28 based on a 5-point scale(1:strongly disagree, 5:strongly agree). Their awareness scores for the quality standards related to the genetically modified organism foods, organic foods, and pesticide residues were the lowest. The awareness scores increased significantly with their age(p<.001). In general, the food purchasing guidelines were used well at the schools ; the usage levels of the food quality guidelines and supplier selection criteria were significantly different by length of operation(p<.05) and dietitians' age(p<.05), respectively. The dietitians' perception score of the organizational collaboration related to purchasing was rated 3.46 and differed significantly by dietitians' educational background(p<.05). For improving food procurement management, standardized food quality and purchasing criteria need to be developed. As the demands on high quality food supplies increase for school food service, the dietitians should improve their knowledges on the food quality standards and implement effective and creative purchasing methods.

• 한국조리학회지
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• 제13권4호
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• pp.107-118
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• 2007

This research aimed to understand the relationship between comparative superiority elements of the supply chain activities for food supplies in the hotel industry. The samples are obtained from exclusive hotels located in the Seoul area. A statistic package program called SPSS was employed to conduct reliability analysis, factor analysis, t-test, correlation analysis, and multiple regression analysis. Results of a multiple regression analysis between supply chain management and food production strategies were as follows; company's characters and cooperative relations with suppliers had a significant impact on cost while quality was significantly affected by company's characters, information system, cooperative relations with suppliers, and supply chain activities. It was revealed that all factors had a significant impact on flexibility and delivery date.

• 한국식생활문화학회지
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• 제21권4호
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• pp.406-413
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• 2006

This study investigated legal environments on customers' experiences of accidential losses in a restaurant service. A wide review of the cases showed that restaurant customers' experiences of accidential losses are classified into 11 types as follows; loss of personal belongings with posted warning, loss of personal longings without posted warning, injuries in a restaurant with posted warning, injuries in a restaurant without posted warning, injuries while eating, food poisoning, injuries from defective tablewares, allergic reactions, illegal or unsanitary food supplies, and false labeling of countries of origin. The results of this exploratory study revealed that the respondents had experienced some out of those 11 incidents in average 2.6 times in all of their restaurant visits, and the incidents frequently happened in independent restaurants rather than in fast-food establishments, family restaurants, or hotel restaurants. The results also showed that the accidents from illegal or unsanitary food supplies was happened most frequently and false labeling of countries of origin was mostly anticipated increasing in the future.

• 한국콘텐츠학회논문지
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• 제10권10호
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• pp.429-439
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• 2010

본 연구의 목적은 전자구매시스템의 도입을 통해 구매성과기대에 미치는 영향을 파악하고자 하는 것이다. 선행연구의 고찰을 통해 다음의 가설이 설정되었다. H1 : 근무호텔의 특성(호텔등급, 객실 수, 경영형태, 직원 수)에 따라 전자구매시스템도입에 대한 필요성지각에는 차이가 있을 것이다; H2 : 전자구매 시스템 도입에 대한 필요성 지각은 식자재, 음자재, 객실소모성 및 청소용품, 시설 관련 일반자재 구매에 대한 성과 기대에 유의한 영향을 미칠 것이다; H2-1, H2-1, H2-3, H2-4 : 전자구매 시스템 도입에 대한 필요성 지각이 식자재, 음자재, 객실소모성 및 청소용품, 시설 관련 일반자재 구매성과기대에 미치는 영향에 있어서 직급과 직무는 조절변수역할을 할 것이다. 결과적으로 전자구매시스템도입에 대한 필요성 지각은 구매기대성과에 비례하는 것으로 나타났으며, 직급과 직무의 조절변수역할에 대한 검증은 부분채택 되었다.

• 한국재난정보학회 논문집
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• 제8권4호
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• pp.376-383
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• 2012

본 연구의 목적은 민방위 사태 발발시 준비 방안의 하나로서 비상생활지원 키트를 개발하여 국민의 안전과 안녕을 확보할 수 있는 기초 준비 방안을 모색하는 것이다. 민방위 대피소에서 짧게는 2시간부터 길게는 6일 정도를 생활하는 것을 감안하면 시설이용자들의 기본적인 생존권을 위해 비상생활지원용 식량 및 기타 물품이 필요하다. 1인당 3일 최소 비상생활지원키트는 개인용 무게는 4.85kg, 국가 및 지자체(정부)는 2.65kg을 분담하게 하고 그 구성은 총 8개 분류 26개 항목으로 식품, 피복, 화생방용품, 방한용품, 개인위생용품, 의약품, 공구, 통신용품 등으로 구성한다.

• Industrial Engineering and Management Systems
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• 제12권4호
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• pp.336-350
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• 2013

This paper proposes a mathematical modeling-based approach for assessing disaster effects and selecting suitable mitigation alternatives to provide humanitarian relief (HR) supplies, shelter, rescue services, and long-term services after a disaster event. Mitigation steps, such as arrangement of shelter and providing HR items (food, water, medicine, etc.) are the immediate requirements after a disaster. Since governments and non-governmental organizations (NGOs) providing humanitarian aid need to know the requirements of relief supplies and resources for collecting relief supplies, organizing and initiating mitigation steps, a quick assessment of the requirements is the precondition for effective disaster management. Based on satellite images from weather forecasting channels, an area/dimension of the disaster-affected zones and the extent of the overall damage may often be obtained. The proposed approach then estimates the requirements for HR supplies, supporting resources, and rescue services using the census and other government data. It then determines reliable transportation routes, optimum collection and distribution centers, alternatives for resource support, rescue services, and long-term help needed for the disaster-affected zones. A numerical example illustrates the applicability of the model in disaster mitigation planning.

• 동아시아식생활학회지
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• 제19권1호
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• pp.105-115
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• 2009

This study was conducted to investigate food purchasing management and the perception of school dietitians regarding food quality standards in the Chonbuk area of Korea. Self-administered questionnaires were collected from a total 205 dietitians and then evaluated using SPSS v. 11.5. The results are summarized as follows. Among the 205 school foodservice systems evaluated, 63.4% used a conventional system, while 36.6% were operated in a commissary manner. In addition, 64.9% of the schools had a menu cycle of 1 week (p<0.05) and 72.2% of the dietitians were responsible for the entire purchasing process (p<0.05). Moreover, a dietitian, school staff, foodservice staff, and parents participated in receiving and inspection of the food at 95.6% of the schools. Additionally, wholesalers and informal purchasing were preferred for purchasing food supplies. Moreover, 33.3% of dietitians in the commissary systems responded that they made Kimchi themselves instead of purchasing it (p<0.01). When the dietician's perception of food quality was evaluated, the average score was 3.33 based on a 5-point scale, although the scores differed significantly between dieticians working in conventional systems and those working in commissary systems (p<0.05). The scores for the quality standards related to the GMO agricultural and pesticide residues were the lowest. These findings indicate that it is necessary to develop standardized food quality and purchasing criteria and to provide education regarding these criteria to school dietitians to enable them to improve their knowledge regarding food quality standards and to implement effective purchasing programs.

• 가정과삶의질연구
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• 제26권2호
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• pp.83-101
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• 2008

This research performs a multi comparison between the age of old households and the economic structure according to accommodation type as well as analyzing the economical structural difference of each type based on the features of aged households. The paper classified aged households into 3 groups according to age distribution. The economic structure analysis according to the age of old households and accommodation type was shown as follow: First, the economical structural analysis based on the age of old households showed a statistical difference in the total, labor, business, property and transfer income variables according to the age of each sample group. However, the non-business income and liabilities did not show a significant difference. Second, in the analysis of different economic earnings and initial expenses of middle-aged households according to the age distribution group showed a disparity in the total, labor, business, property, and transfer income variables according to the age of each sample group. However, aged households showed a statistical difference in total, labor, business and transfer income variables. Third, in the analysis of difference in the expense provision and size of consumption, there was a statistical difference in the expense variables of total consumption, food, dining out, electricity, water, furniture, kitchen supplies, clothing, shoe, education, culture, entertainment, transportation, and communication. Fourth, in the analysis of difference in the size of consumption expense, the initial and middle-aged households showed a statistical difference in the total consumption, food, dining out, electricity, water, furniture, kitchen supplies, clothing, shoe, education, culture, entertainment, transportation, communication, and consumption expense variables. However, the analysis of aged households has shown a statistical difference in the total consumption, food, dining out, electricity, water, furniture, kitchen supplies, clothing, shoe, education, culture, entertainment, transportation, and communication expense variables. The study found a statistical difference in the expense for hygienics that did not appear in the initial and middle-aged households.

• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.418.2-418.2
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• 2002

With the Sunshine policy. exchange of goods and cultures inter Koreas is broaden and expectancy of reunification is getting higher. Especially. medical supplies and medicines is one of the biggest parts in the exchanges. So. need for preparing new medical administration system for reunification is needed. We are going to compare inter Koreas drug administration system in medical services. (omitted)

• Journal of Nutrition and Health
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• 제36권10호
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• pp.1083-1093
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• 2003

Efficient financial management is a critical factor in achieving school foodservice goals. The objective of this study was to suggest efficient financial management practices in secondary school foodservices. In pursuit of this objective, we first identified performance indexes for measuring the success of financial management. Second, we suggested financial management standards, financial data classification methods and a report system. Last, we analyzed operating ratios with the financial data of self-operated and contract-managed school food services. The data were collected through an open-ended questionnaire from 10 middle/high school foodservices in Seoul and Kyeonggi Provincial during on-sites visits and interviews with dieticians and managers. Student participation, sales goals, re-contract frequency and number and cost of disaster loss were identified as the performance indexes for financial management. Income statements were compiled by identifying and classifying financial data. Total revenues consisted of subsidies, meal sales, other revenue and interest. Expenditures consisted of purchased food, salaries and wages, utility costs, office supplies, kitchen supplies, purchased services, company overhead indirect costs, facility investment and maintenance, facility usage expenses, employee benefits and miscellaneous. Mean price of a meal was 2,326 won at self-operated foodservices when the subsidies were included as revenues and 2,360 won at contract-managed foodservices. When including the subsidies as revenues, the operating ratios of self-operated foodservice showed that the food cost percentage was 66.9％, labor cost 23.2％, operation cost 9.9％ and profit 0％. The correspond figures at contract-managed foodservices were 57.6％, 21.5％, 15.3％, and 5.5％, respectively. Food costs in self-operated foodservices was significantly higher than that for contract-managed foodservices, however, facility investment and maintenance and facility usage expenses at self-operated foodservices was significantly lower than those for contract-managed foodservices. Based on this study, the methodology and classification system of financial data was found to be applicable to assess the financial structure of school foodservices.