• 품질경영학회지
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• 제45권2호
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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.

• 한국생활과학회지
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• 제17권5호
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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.

• 산업경영시스템학회지
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• 제37권1호
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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.

• 동아시아식생활학회지
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• 제17권5호
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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.

• 한국안전학회지
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• 제31권2호
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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.

• 한국직업건강간호학회지
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• 제14권2호
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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.

• 한국가정과학회지
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• 제9권3호
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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.

• 직업교육연구
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• 제37권1호
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• pp.101-118
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• 2018

이 연구의 목적은 근로자의 직무만족도에 관한 선행연구를 종합하여 고용형태(정규직 및 비정규직)별 효과크기를 구명하는데 있었다. 메타분석에 사용된 논문은 총95편이었다. 자료 분석은 CMA(Comprehensive Meta-Analysis) 2.0 프로그램을 활용하였으며, 통계적 유의수준은 5%(${\alpha}=0.05$)이었다. 이 연구의 주요 결론은 다음과 같다. 첫째, 정규직 근로자가 비정규직 근로자 보다 직무만족도가 높으며, 고용형태의 효과크기는 중간 정도이다. 둘째, 5가지 직무만족도 구인 중에서 임금 및 승진 만족도의 차이가 인간관계, 업무 및 근로환경 만족도의 차이보다 크다. 셋째, 정규직 및 비정규직 근로자의 직무만족도 차이는 직업군에 따라 다르다. 넷째, 금융 보험, 음식 서비스 관련 직업군은 고용형태별 직무만족도 차이가 크며, 정규직 근로자가 비정규직 근로자보다 직무만족도가 높다. 반면, 보건 의료, 사회복지 종교 관련 직업군은 비정규직 근로자가 정규직 근로자 보다 직무만족도가 높다.

• 한국식품영양과학회지
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• 제45권10호
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• pp.1497-1507
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• 2016

본 연구는 서울 경기지역에 소재한 외식업체의 종사자를 대상으로 2014년 5월~2014년 7월까지 설문조사를 시행하였다. 설문은 총 500부가 회수되었고, 이 가운데 통계분석이 가능하고 유효한 458부를 분석 자료로 이용하였으며, 외식업체 경영자와 종업원의 HACCP(Hazard Analysis and Critical Control Point) 선행요건에 대한 중요도와 수행도를 IPA(Importance-Performance Analysis) 기법을 이용하여 비교 분석함으로써 향후 소규모 외식업체 HACCP 적용을 위해 선행되어야 할 위생관리 항목 중 우선적으로 교육해야 할 항목에 대한 연구 자료를 제시하고자 하였다. 외식업체 종사자를 대상으로 HACCP 선행요건 15개 항목의 중요도와 수행도를 분석한 결과, 전체 항목 중 중요도에 비해 현장 수행도의 점수가 유의적으로 낮게 조사된 대표적인 항목은 '종업원의 손 위생 및 청결한 위생복장의 착용', '포획된 해충 설치류를 정기적으로 확인', '입고되는 원재료의 확인 및 검사', '식품안전사항 개선조치 후 결과 기록 유지', '모니터링 도구의 정기적 세척 소독'으로 나타났다. 이에 HACCP 선행요건 기준에 따라 위의 5개 항목은 중요도-수행도의 점수 차이가 매우 크게 나타났으므로 위의 5개 항목내용을 중심으로 현장 수행력을 높일 수 있는 교육내용으로 구성해야할 것으로 사료되었다. HACCP 선행요건에 대한 세부항목별 IPA 분석 결과, 수행도가 상대적으로 낮아 집중하여 개선해야 할 영역인 2사분면의 경우 소규모 업체는 '포획된 해충 설치류를 정기적으로 확인', '종업원의 손 위생 및 청결한 위생복장 착용', '음식물 교차오염 방지' 항목이 조사되었고, 중규모 업체는 '조리장의 해충 설치류 유입 차단', '식품안전사항 개선조치 후 결과 기록 유지' 등으로 나타났다. 2사분면 항목은 종사자들이 매우 중요하게 인식하고 있지만, 수행도가 낮아 외식업체 규모에 따른 적합한 개선이 필요할 것으로 사료되었다. 이상의 연구를 종합한 결과, 중 소규모 전체 외식업체를 대상으로 중요도는 높지만, 수행도가 상대적으로 낮아 집중하여 개선해야 할 위생관리항목은 '포획된 해충 설치류를 정기적으로 확인', '종업원의 손 위생 및 청결한 위생복장 착용', '음식물 교차오염 방지' 등으로 나타나 이 항목들을 중심으로 지속적인 모니터링과 개선활동을 전개할 필요가 있겠다. 또한, 소규모 업체를 대상으로 집중하여 개선해야 할 항목은 '포획된 해충 설치류를 정기적으로 확인', '종업원의 손 위생 및 청결한 위생복장착용', '음식물 교차오염 방지' 등이었고, 중규모 업체만 나타난 항목은 '조리장의 해충 설치류 유입 차단', '식품안전사항 개선조치 후 결과 기록 유지' 등으로 나타났다. 이에 이 항목들에 대하여 실제 성공적으로 관리되는 외식업체 실제 사례를 통한 위생교육이 강화될 필요가 있으며, 위생교육에 따른 중 소규모 외식업체 현장에서 가장 개선되어야 할 항목들에 대하여 보완된 위생관리점검표를 메뉴얼화하여 철저하게 관리 감독해야 하겠다.

• 대한영양사협회학술지
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• 제14권1호
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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.