• Journal of Korean Society for Quality Management
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• v.45 no.2
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• pp.157-173
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• 2017

Purpose: This study analyzed the effects of employees' perception of fairness and organizational commitment on productive behavior in firms. In addition, we analyzed how the employment patterns(full-time vs part-time) of employees adjust the relationship of each variable. Methods: In order to carry out the research, we surveyed about 400 people working in domestic large corporations and global corporations and analyzed them empirically Results: According to the empirical analysis, Fairness perception has a positive (+) effect on organizational commitment and productive behavior, and organizational commitment has a positive (+) effect on employee's productive behavior. In particular, the relationship between fairness perception and organizational commitment and productive behavior varies according to the employee's employment pattern(full-time vs part-time). Conclusion: this study is to increase the organizational commitment of employees in the process of organizational socialization, to ensure fairness in procedures, distribution and interactions to drive productive behavior, Suggesting that employees should be provided motivation and welfare benefits without discrimination.

• Korean Journal of Human Ecology
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• v.17 no.5
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• pp.939-950
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• 2008

The purposes of this study are 1) to investigate the employment status of the elderly(i.e., whether the elderly is employed or not) in Ulsan, 2) to analyze the differences in household economic life between employed and unemployed old People, and 3) only for the employed old people, to compare the monthly earnings and job satisfaction by the work time of per day and by the regular employee or temporary employee. for this study, semi-structural questionnaires were distributed to 500 old people in Ulsan, in September, 2006. The results indicated that only 25% of the respondents were employed, and the employment status of the elderly was related to sex, age, education level, marital status, household composition, number of dwelling persons, and number of children. for household economic life, employed old people had higher household income and monthly allowances than unemployed old people, while they spent more on clothing, but less on food than unemployed old people. Regular old employees had higher monthly earnings and job satisfaction than temporary old employees. And the old employees working for more than 8 hours per day had higher monthly earnings than those working for less than 8 hours, but there was no significant difference in job satisfaction between the two groups.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.37 no.1
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• pp.41-49
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• 2014

The purpose of this study is to examine the green management evaluation criteria and Employee Awareness and analyze their impact on management performance. A survey was conducted using a questionnaire form that was given to companies with fewer than 300 regular workers and less than 30 billion won in sales. The three-step mediated effect analysis proposed by Baran and Kenny was performed to verify the roles of the parameters. The research results are summarized as follows. First, awareness of greenhouse gases and environmental pollution play a mediating role affecting the management performance. Second, awareness of harmful chemical substances play a mediating role affecting the management performance. Lastly, The survey subjects were limited to SMEs in Chungcheong province and thus, this may not be applicable to all companies.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.746-752
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• 2007

The purpose of this study was to investigate the effects of HACCP education on improvements of knowledge in school foodservice employees in Gyeonggi-do, particularly in Anyang, Ansan, Siheung and Hwasung City. A first and second questionnaire was answered both before and after HACCP education that was directed by a dietitian. The change in HACCP knowledge after education, as compared to before, was statistically significant(p<0.01). Specifically, the average score after education increased more than 30 points in CCP2 and CCP6, and more than 60 points in CCP3. Most of the school foodservice operations performed sanitary education once a month; however, they did not perform regular HACCP education. The fact that the level of sanitary knowledge was different after HACCP education than before suggests the possibility of improving the sanitary performance levels of foodservice employees through continual education.

• Journal of the Korean Society of Safety
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• v.31 no.2
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• pp.112-118
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• 2016

The labor force has moved to services industry. An industrial accidents of service industry is three people on 10 persons in 2013. This research conducted questionnaire surveys of 1:1 directly person interviews with a structured questionnaire intended for 150 service workplaces, in order to improve occupational safety and health in very small service workplace with less than 5 employee. The survey contents is employment type, safety and health management system, safety and health training, activities. In the results, working with non-regular(informal) workers is two people on 10 persons 27.1% and female workers is about five people on 10 persons with 58.1%, and that 67.9% of non-regular workers who are mainly engaged in the production line appeared. And the work-related injury and accident experience was 3.3% and the occupational injury rate was 1.02%, especially occupational injury rate of female workers was 0.88%. Workplace risk assessment carried out in response that it was very low as 10.0% of the total. Also the safety & health education and activities was very low. Thus the safety consciousness and education is urgently required in order to prevent the industrial accidents.

• Korean Journal of Occupational Health Nursing
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• v.14 no.2
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• pp.153-163
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• 2005

Purpose: This study was conducted to find the change of knowledge, attitude, and practice on musculoskeletal diseases after preventive exercise program. Method: The 169 subjects who worked at an electronic parts manufacturing company in Seoul were participated in 11 week exercise program from February 14, to April 29, 2005. Result: The change of complaint rate of musculoskeletal symptoms based on NIOSH diagnosis standard for each body part was not statistically significant. The change of knowledge, attitude and practice on musculoskeletal diseases after exercise program was statistically significant. The change of knowledge after exercise program was higher in the group of participation days(17-32 days), work department(electronic components dept., mold manufacturing dept., and condenser dept.). The change of attitude after exercise program was higher in the group of work department(electronic components dept.) and job position(employee). The change of practice after exercise program was higher in the group of participation days(17-32 days), and job position(employee). Conclusion: The continuous and regular exercise program will help to prevent musculoskeletal diseases.

• Korean Journal of Human Ecology
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• v.9 no.3
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• pp.81-87
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• 2006

The purpose of this study was to assess the sanitary education performance for employee through school foodservice dietitians in Jeonju area. Questionaires were distributed to 67 dietitians of school foodservice. The statistical analysis of data was completed using SPSS 10.0 program. The results were summarized as follows: 47.8% of dietitians were $31{\sim}35$ years old and 73.1% were regular employee. 37.3% had a dietitian career less $5{\sim}10$ years old. Most dietitians(74.6%) provided verbal training to the school foodservice employees at least once every month. This training included details of personal, facility and food processing hygiene, food poisoning and microorganism. Because of 'missing time' had 65.7% of dietitian a problem to conduct the sanitary training. The working experience and academic background of dietitians influenced on the item of sanitary training, not on the frequency of training.

• Journal of vocational education research
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• v.37 no.1
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• pp.101-118
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• 2018

The purpose of this study was to investigate the effect size of the difference of job satisfaction by type of employment by combining data from previous studies. For this purpose, the total of 95 articles analyzed. For the analysis of data, CMA(Comprehensive Meta-Analysis) 2.0 program was used and statistical significance was set at 5%(${\alpha}=0.05$). The main conclusions of this study are as follows. First, regular workers have higher job satisfaction than non-regular workers and the effect size of employment type is medium. Second, among five constituents of job satisfaction, the difference of wage and promotion satisfaction is greater than the difference of satisfaction in human relations, work and working environment satisfaction. Third, the job satisfaction of regular and non-regular workers differs according to the occupation areas. Fourth, there is a big difference in job satisfaction in financial, insurance, food and service occupation areas, and regular workers have higher job satisfaction than non - regular workers. On the other hand, non-regular workers have higher job satisfaction than regular workers in health, medical, social occupation areas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1497-1507
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• 2016

The purpose of this study was to conduct importance and performance analysis of sanitation management in workers at small and medium foodservice industries using HACCP prerequisites. Questionnaires were distributed to 500 small and medium foodservice industry workers in Seoul Gyeonggi province, and a total of 458 responses were used for analysis. Factors with relatively low comparison degree were as follows. 'Handwashing and clean uniform of employee in the workplace', 'regular checking and managing of trapped vermin and rodents', 'checking stocked raw materials', 'recording and filing the results of improved food safety factors', and 'regular cleaning and sterilizing of monitoring tools' factors must be improved along with their performance levels through sanitation education. According to the IPA results, among the 15 HACCP prerequisite factors with high importance but low performance were '2. Regular checking and managing of trapped vermin and rodents', '4. Handwashing and clean uniform of employee in the workplace', '14. Preventing food cross-contamination'. Furthermore, the small and medium foodservice industry IPA with high importance but low performance were 'Regular checking and managing of trapped vermin and rodents', 'Handwashing and clean uniform of employee in the workplace', and 'Preventing food cross-contamination' for the small foodservice industry, along with 'Vermin and rodents control' and 'Recording and filing the results of improved food safety factors' for the medium foodservice industry. Thus, there is a need for reinforced hygiene education through case studies on actual food service establishments to fulfill sanitation guidelines and set amended guides for much-needed items for small and mid-sized food service.

• Journal of the Korean Dietetic Association
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• v.14 no.1
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• pp.87-96
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• 2008

The purposes of this research were to investigate in-patients' perception on foodservice quality and to examine factors influencing their meal consumption at hospitals. Three general hospitals with over 400 beds in Seoul and Chon-An agreed to participate in the research. A total of 516 in-patients of the hospitals were surveyed on their meal consumptions, reasons of plate wastes, perceptions of foodservice quality, and demographic information. A response rate was 76% after excluding responses with significant missing data. On average the regular diet patients consumed 72%, 69%, and 68% of rice, soups, and side dishes served, respectively; the therapeutic diet patients consumed less than 70% of the meals they were served. The consumption rates did not differ significantly by diet type, gender, age, and hospitalization period. Among the therapeutic diet patients, those who had nutrition education consumed significantly more rice than the others (p<0.05). The main reasons why the patients did not eat all food served were 'lack of energy' and 'not tasty'. The patients' perception on foodservice quality was low; the therapeutic diet patients perceived more negatively than the regular diet patients in 'keeping hot food hot, cold food cold(p<0.05)', 'maintaining consistency of taste(p<0.01)', and 'providing nutrition information(p<0.01)'. To achieve the goal of the foodservice at hospitals, the dietitians can use the findings of the research in developing and implementing strategies to improve the patients' meal consumption. Recipe standardization, employee training, and production management will be useful for improving food quality and nutrition education on therapeutic diets for the patients will improve their meal consumption at hospitals.