• The Korean Journal of Franchise Management
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• v.10 no.4
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• pp.31-42
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• 2019

Purpose : This study can provide various implications for the franchisors to expand activities related to franchise support or to develop andoperate an education program for foodservice franchise owners. Research design, data, and methodology : For those purpose, first, the literatureand literature related to the competency of domestic franchise owner were collected and reviewed through the Korea Education and Research Information Service (RISS). Second, the questionnaire was prepared based on the theoretical basis prepared through previous studies. Based onthe foodservice franchise owner's competency model presented by Kim & Lee (2019b), 13 franchise owner's competencies were marked with both 'What is' levels and 'What should be' levels. Therefore, the total questionnaire consists of 26 questions. Third, questionnaires were distributed and collected. This study used data from 55 surveys which were gathered from foodservice franchise owners in Seongnam-si. SPSS 25.0 was used to analyze the collected survey data. Descriptive and frequency analysis were conducted to analyze the demographic characteristics of the study subjects. Next, we conduct a t-test to analyze the difference between the level of 'What is' competencies by the franchise owners and the level of 'What should be' competencies. Descriptive statistics were used to derive the priorities of the 'What should be' competencies. The Locus for Focus model was used to derive the priorities of the required competencies. Result : Four competencies of team leadership, teamwork and cooperation, customer service, technical·professional·managerial expertise were found to be the first to be developed. Conclusions : The conclusions of this study are as follows. First, teamwork and cooperation competnecy, and team leadership competency, which are derived from the core competencies of foodservice franchise owners, are among the leadership competencies required as managers of organizations. Second, customer service competency and ttechnical·professional·managerial expertise competency derived from the core competencies of restaurant franchise owners belong to the job competencies. Third, the results of this study suggest that the foodservice franchisors will be able that will serve as a baseline to support the foodservice franchisors and franchise owners for sustainable mutual growth by encouraging their will and encouraging them to create results.

• Research in Community and Public Health Nursing
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• v.33 no.3
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• pp.279-289
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• 2022

Purpose: This is a descriptive correlation study to confirm the effect of stress and anxiety caused by COVID-19 on the quality of life of small business owners in an area under environment of COVID-19. Methods: The participants were 150 small business owners in an area. The collected data were analyzed by descriptive statistics, an independent t-test, a one-way ANOVA, Pearson's correlation coefficients, and multiple regression with the SPSS 25.0 Program. Results: The stress of small business owners averaged 3.67±0.65 out of 4 points, anxiety of COVID-19 was 2.65±0.52, and quality of life was 75.61±20.26 out of 130 points. The quality of life showed a significant negative correlation with 'fear of infection' (r=-.42, p<.001), 'difficulties caused by social distancing' (r=-.49, p<.001) in the stress subdomain, and anxiety (r=-.61, p<.001). On the other hand, stress, 'fear of infection' (r=.50, p<.001), 'difficulties caused by social distancing' (r=.60 p<.001), 'anger against others' (r=.35, p<.001) and anxiety showed positive correlation. Factors affecting the quality of life of the subjects were 'fear of infection' in the stress subdomain (β=-.23, p=.003), anxiety (β=-.45, p<.001), and residential area (J zone) (β=-.16, p=.030). These factors explained 47.0% of the variance. Conclusion: In order to enhance the quality of life of small business owners in an area, it is required to reduce stress and anxiety. In addition, it is necessary to prepare an intervention program that can reduce stress and anxiety of small business owners.

• Journal of the Korea Convergence Society
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• v.13 no.5
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• pp.531-539
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• 2022

The government enforced policies such as social distancing and limiting business hours to prevent the spread of COVID-19. However, the impact of the long-term COVID-19 pandemic is causing more serious difficulties for small business owners. The government intended to relieve the business management pressure for small business owners by drawing up the COVID-19 emergency disaster relief funds. The funds provided temporary support for the small business owners, but the prolonged pandemic worsened the business management difficulties. Therefore, this study will apply fixes that fail and shifting the burden archetypes from the system archetype of system thinking for the exploratory deduction of policy measures as the policy leverage to effectively enhance the recovery of small business owners. In response to the situation, emergency financial aid for small business owners and support that can enhance the self-sustaining powers are required to heighten the recovery of small business owners.

• Journal of Korea Port Economic Association
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• v.38 no.4
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• pp.119-137
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• 2022

This paper aims to confirm the necessity of the consignment system in Korea's trucking market for the purpose of analyzing the difference in perception between the transportation company and the consignment owner to provide a basis for continuous development of the cargo transportation business. A survey was conducted on the current status of the domestic transportation market with transportation companies and consignment owners, and the perceptions between the two were compared and analyzed. Overall, satisfaction with the consignment system was in the order of transportation companies handling supplies, transportation companies that did not pay supplies, consignment owners belonging to supply companies, and consignment orders belonging to non-volume companies. Similar results were obtained in individual questions. In order for transport companies and consignment owners to coexist and develop in the freight car transport market, it will be necessary to prepare a strategy to increase the satisfaction of consignment owners belonging to transport companies that do not handle relatively low-satisfaction.

• Korean Journal of Agricultural Science
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• v.9 no.1
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• pp.260-268
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• 1982

The study has been carried out to investigate the relationship of certain factors to the private owners' attitudes toward forest management. The dependent variable is the attitude toward forest management, and the six independent variables are owner's age, educational level, forestland area, socioeconomic status, communicational and sociopsychological factors. The dependent variables were measured by Likert attitude scale. The data used in the study were obtained from 262 common-and model-forest owners, and analyzed primarily by multiple correlation statistical technique. Major findings of the study are summarized as follows; 1. The average score of common-owners' attitudes toward forest management is significantly lower than that of model-owners'. The scores of such independent variables as age, forestland area, socioeconomic status and communication of common-owners are also significantly lower than those of model-owners', while the significant difference of sociopsychological scores is not recognized between two owner groups. 2. The common-owners' attitudes toward forest management are negatively correlated with age variable, arid positively with other independent variables. On the other hand, the model-owners' are negatively correlated with education variable, arid positively with age, communicational and sociopsychological factors. 3. The multiple correlation coefficient between common-owner' management-attitude scores and six independent variables is 0.6971. About 41 percent of the variance of this attitude cart be explained by sociopsychological factor, and other 7 percent by communicational variable. In case of model-owners, the multiple correlation coefficient is 0.5207, and about 16.2 percent of the variance of the attitude can be explained by sociopsychological factor and 6 percent by age variable. 4. The multiple correlation coefficient between the attitude scores of all-owners arid such seven different personality factors as fatalistic, trustful, cooperative, ambitious, conservative, scientific and traditional familism personalities is 0.6566. In this case, 15 percent of the variance of the management-attitude can be explained by ambitious personality, and 11.2 percent by traditional familism. 5. The private forest owners' attitudes toward forest management are greatly affected by sociopsychological and communicational factors. The emphasis should be therefore put on the forestry extension works to induce private owners to management practices.

• Journal of Korean Society of Forest Science
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• v.65 no.1
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• pp.92-95
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• 1984

The status of the forest owners and the ownership arrangement has been surveyed in the joint ownership forest of the total 250.59 ha, 17 plots including plot No. 2, in Cha-ri, Duseo-myeon, Ulju-gun, Kyongnam. It has been surveyed that the total number of the practical owners relevant to the ownership is 133 persons. However, the number of the owners is recorded as 55 person in the official documents and there has been a big difference between the number of the practical owners and that of the practical owners and that of the owners in the official documents. As 79 forestowners, 59% of the total forestowners, can not be certainly guaranteed in the execution of their legal rights to the ownership, it could be one of the factors which will hinder the promotion of the investment willingness to forest works. In order to go through with the formality of the ownership registration correspond to reality, some necessary works such as the boundary survey should be followed. Therefore it is required that any governmental or public organizations should take part in technical and financial aids to solve these matters.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.279-285
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• 2009

Kimchi and soup/stew samples were collected from Korean restaurants in the Jeonju area and their salinity levels were analysed. Restaurant owners were also surveyed to assess their salt acceptability and attitudes. The average salinity of the Kimchi samples was 2.0${\pm}$0.4% and that of the soup/stew samples was 1.0${\pm}$0.3%. The average salinity of the soup samples was 0.9${\pm}$0.2% and that of the stew samples was 1.1${\pm}$0.3%, and the average salinity of the stews was significantly higher than that of the soups (p<0.001). The average salinity of bean-paste soups was 0.9${\pm}$0.2% and that of clear soups was 0.8${\pm}$0.2%, in which the average salinity of the bean-paste soups was significantly higher than that of the clear soups (p<0.05). When asked about the saltiness of their side dishes, soups/stews, and Kimchi, the largest number of owners answered 'ordinary'. About 50.4% of the owners also answered 'ordinary' for their salt acceptability, and 59.8% answered that their customers have 'ordinary' salt acceptability. However, a significantly higher ratio of owners in the group whose Kimchi samples had low salinity answered that their customers' salt acceptability was for 'flat' foods as compared to the group whose Kimchi was of high salinity (p<0.05). About 45.7% of the owners answered that 'they participated in controlling the saltiness of all their dishes', and 40.2% answered that 'they considered the traditional saltiness of their menu items as more important than the saltiness acceptability of their customers.' Also, 82.7% of the owners answered 'they made the Kimchi themselves.' The types of frequently served soup were clear soup, such as bean-sprout soup and seaweed soup, followed by bean-paste soup and thick beef soup, in order. The types of frequently served stews were Gochujang stew with frozen pollack or croaker, bean-paste stew, and clear stew.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.147-153
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• 1999

This study was conducted to investigate the sanitation status and food waste state from 220 restaurant owners in Taejon area by questionnaires. As a result, the restaurant owners had proper knowledges on the purposes of the good menu system which is to prove public sanitation and to reduce food waste by changing present food service style. According to the restaurant management characteristics study, the subjects recognized highly for the importance of cleanliness(4.6), taste(4.5) where diversity of portion size(3.9), attractiveness(4.0) were low. 86.3% of the subjects mentioned great reductions in food waste after practicing good menu system. Also the subjects recognized the necessity for further researches on this field. After practicing good menu system in restaurant, their food waste was reduced.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.447-456
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• 2015

The purposes of this study were to determine health consciousness and eating habits of dining business owners from Seongnam city. To figure out their health levels, this study focused on quality of sleep, current state of health, health care, smoking, drinking, regular exercise, working hours, dietary behavior pattern, dietary habits, and food intakes patterns. Out of 200 subjects, 104 (52.0%) were males and 96 (48.0%) were females. Their average age was 46.60. For education level, a majority of males graduated from college, whereas a majority of females graduated from high school. Average combined ratios of overweight and obese were 62.5% for males and 25% for females. A majority worked less than 3 years in the dining business area, but 37% of subjects worked more than 10 years. Average health level was favorable, but 38.9% of subjects had hypertension. Males' percentages for smoking and drinking were higher than those of females. Regular physical activity was high, but regular exercise rate was low. Males' average eating speed was faster than that of females and had low scores for desirable eating habits. The study shows that local business owners need to take care of their health.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.05a
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• pp.119-124
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• 2006

Design-Build, one contractor is responsible for both the design and construction, has become more popular since the government framed the policy on how to activate the design-build projects in 1996. The reality is, however, there are many problems encounted on Contractor Selection Method for Public Design-Build Projects. The purpose of this paper is to improve the problems, no way to meet the goal(value) the owners expect from the design-build projects, for instance, not fully reflecting the characteristics of projects and owners intention, not systematical enough to judge if bidders could carry out the contract. This study will insist we introduce Best Value Procurement, which is being commonly used in some advanced countries recently, so that we would properly select the contractor suitable for Best Value concept which totally depends on the owners, types of work and specified conditions. Furthermore, by passing through the Two-Step Procedures following Pre-qualification in Best Value Procurement, we expect it lighten the bidders' burden for proposal and the owners' complicate bid administration.