• Journal of the Korean Dietetic Association
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• v.8 no.1
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• pp.33-41
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• 2002

This study has been focused on understandings for the problems of dietitian who perform nutrition service in the field of industry foodservice and then focused on using of its findings as basic material for smooth nutrition service performance through analyzing job satisfaction, job characteristic and its importance of dietitians' task in industry foodservice. A questionnaire survey of 120 nutritionists who have engaged themselves in industry foodservice―60 are under direct management and 60, held in trust―has been performed, and 95 responses (79%) have been collected and categorized, except some unfinished responses. The examined data have been classified statistically by using of SPSS, and then analyzed into frequency, percentage, mean value, standard deviation, and correlation among factors, according to questionnaires. The findings of the research can be summarized as following: The details of the surveyed dietitians were: 20-25 years old on an average; working less than two years; college graduates; mere employees; receiving monthly pay of 70～100 won on an average; working more than 52 hours weekly; and providing with four meals a day in a single menu. For job satisfaction and job characteristic, the service itself and the understanding of the service appear as main features. For the relative importance of the service, the findings show that the menu making, sanitation and cost control occupy an important position, while nutrition counseling, nutrition education and dietary control by ailments make up very low portion. For the cause of not enacting the nutrition service, the lack of counseling ability and the overburden of food service are at the top. The findings of this research, therefore, present the needs of the service capacity education and the reduction of excessive foodservice hours of dietitians in order to secure the efficient nutrition service in industry foodservice. To achieve this goal, first of all, there should be an intensive education course in school by using of practice hours. for enhancing practical service adaptability, and then the computerization of foodservice should be executed perfectly to reduce the excessive foodservice hours.

• Journal of the Korean Data and Information Science Society
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• v.26 no.4
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• pp.841-856
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• 2015

Thirteen types of business and sixteen administrative districts in Korea are categorized and segmented based on their similarities and visually plotted on multidimensional space. The similarities are determined by five characteristics of quantitative evaluation (simplified process of trading, reduced price, direct contact with supplier, faster process of trading, et cetera). Hence, domestic types of business and administrative districts can be categorized into certain clusters. Also, forms and characteristics of types of business and administrative districts can be evaluated between and within the clusters.

• Journal of the Korea Society of Computer and Information
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• v.10 no.6 s.38
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• pp.321-336
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• 2005

The objective of this paper is to verify, based on the Jaworski & Kohli's previous study (1993) , relationships among top management factor, interdepartmental cooperation, intra-organizational Properties , marketing capability, environmental factor, and export Performance as factors for enhancement of export marketing as pursued by Korean media production enterprises which target overseas market centered on the 'Feel Korea' trend which is recently gaining popularity in Asian economies. This study based its theoretical framework on previous studies on market orientation. For day analysis, this study surveyed a total of 306 employees in 36 media & contents enterprises including KBS, MBC, SBS. etc. Of them, 106 subjects who were primarily engaged in marketing were utilized for final analysis. Based on the previous studies for each variables, a theoretical study model was developed. As a result, the study result was found to be consistent with the previous ones on market orientation by Jaworski & Kohli (1993).

• The Korean Journal of Applied Statistics
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• v.33 no.4
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• pp.409-420
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• 2020

In business survey, modified cut-off sampling is commonly used to greatly increase the accuracy of the estimation while reducing the number of samples. However, non-response rate of take-all stratum has increased significantly and the sample substitution is not possible because the non-response in the take-all stratum affects the accuracy of the estimation. It is important to adjust the bias appropriately if non-response is affected by the variable of interest. In this study, a bias adjusted estimation is proposed as an appropriate method to deal with a non-response in the take-all stratum. In particular, the estimator proposed by Chung and Shin (2020) was applied to the bias adjustment for the take-all stratum; therefore, we suggest a new method to adjust properly for the take-all stratum. The superiority of the proposed estimator was examined through simulation studies and confirmed through actual data analysis.

• Journal of Labour Economics
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• v.37 no.1
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• pp.1-28
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• 2014

We use a set of Korea panel data to estimate effects of legal working hours reduction on actual hours worked and employment effects, through panel econometrics methods. Taking account of sequential decrease in legal hours worked since 2004, we estimate the relationship between legal and actual working hours by size of industries. It is found that one hour reduction of legal hours per week caused 0.44 to 1.05 actual hours worked on average per week, depending on different industrial sizes. Also, estimated employment effects were not unanimously determined, rather they turn out to be clearly size-dependent, which provide different results from exiting literature. Our analysis proposed in this work can be restrictive as, for instance, there is significant lack of data for foreign workers, particularly in the small-sized industries. Subsequent empirical analysis is expected.

• Journal of the Korean Dietetic Association
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• v.7 no.4
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• pp.397-409
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• 2001

The purposes of this study were to identify customer expectation, perception and satisfaction of foodservice quality to analyze the influencing factors on foodservice quality and finally to provide basic information for the improvement of foodservice quality. A survey of 4 factory foodservices was undertaken and detailed information was collected from 675 respondents. Statistical data analysis was completed using the SPSS package program for descriptive analysis, t-test and one-way ANOVA. Male had higher scores than female in perceptions of foods and services, and the differences were statistically significant. As analysis of expectation, perception and satisfaction result of age, expectation and perception were statistically significant, and mostly expectation and perception increased according as age increased. Expectation and perception showed statistical differences by marital status. Married people had higher scores in expectation and perception of food and service than single. According to family type, respondents living alone showed lower scores in expectation and perception of food and service than those living with family or relatives. Conversely, living alone had high expectation on service. As analysis of work type, office workers showed higher scores of service expectation, food and service perception than production workers. As education level increased, food and service expectation and perception increased mostly. As analysis of work post, food and service expectation and perception increased as work post raised. Meanwhile, married people had higher scores in service quality of satisfaction than single. Result of the study can be summarized as follows the analysis of expectation, perception and satisfaction of foodservice quality, the Quadrant of food and service quality expectation and perception according to demographic variables. Expectation, perception and satisfaction scores of foodservice attributes according to work type. The distribution of attributes with satisfyingly significant difference in grid.

• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.79-88
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• 1995

The purposes of this study were to : a) investigate actual time spent and expected labor time spent on management activities, and b) develop standardized indices of dietetic staffing needs in employee foodservice. A job analysis questionnaires were developed and mailed to 65 dietitians who were members of The Korean Dietetic Association Practice Group, members with management responsibilities in employee foodservices. Completed questionnaires were received from 32 dietitians for a response rate of 49%. The questionnaire contained two parts with a total of 99 statements. Statistical data analysis was completed using the SAS programs for descriptive analysis, wilcoxon signed ranks test, wilcoxon rank sum test, and pearson correlation. The results of this study can be summarized as follows. 1. The actual time spent on management activities by dietitians in employee foodservice was 69.80 hours and expected labor time spent was 61.81 hours. And they were significantly different (p<0.05). 2. ILO allowance rate( 11%) was applied: The standardized working hours per week of dietitians working in employee foodservice with manufacturing and industrial plants, and office building were 79.61 and 64.25 respectively ; Staffing need indices were 1.81 and 1.46 respectively on the base of 44 working hours. 3. The average standardized working hours per week was 68.61 hours and staffing need indices was 1.56

• Korean Journal of Community Nutrition
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• v.2 no.4
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• pp.593-604
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• 1997

The job characteristics and competencies of 285 dietitians in employee foodservices were investigated by worker-oriented job analysis methodology. The purposes of this study were to : a) determine the knowledge, abilities, skills and other characteristics(KASO, hereafter) needed for dietitians in two types of employee foodservice groups(self-operated vs. contracted) and b) the analysis of the degree of frequency and importance and entry requirements of KASO items listed below : their degree of frequency, the level of importance and their function as entry requirements. The 134 KASO items would be divided into 12 task categories. The questionnaire was mailed to 250 dietitians who are members of The Korean Dietetic Association Practice Group in self-operated foodservices(hereafter group A) and 250 dietitians who are employed in contracted foodservice companies(hereafter group B). Completed questionnaires were received from 285 dietitians(121 in self-operated, 164 in contracted) ; with a response rate of 57%. Statistical data analysis was completed using the SPSS/win and the SAS/win packages. The results of this study can be summarized as follows. 1) Analysis of the degree of frequency, importance and entry requirements of 134 KASO items in group A showed a high priority(score〉4.0) placed on 14 items in relation to dietetic tasks and 9 items in relation to human attributes, whereas in group B 19 items in relation to dietetic tasks and 11 items in relation to human attributes. 2) Comparing responses about the KASO items in the 12 task categories, there was a significant difference between the two sample groups with regard to degree of frequency : group A scored 3.29, group B scored 3.50(p〈0.01). With regard to importance of KASO items in 12 task categories, group A scored 3.78 and group B scored 3.88 showing no significant differences. With to entry requirements of KASO items in 12 task categories, group A scored 3.29 and group B scored 3.46 showing a significant difference(p〈0.05). (Korean J Community Nutrition 2(4) : 593-604, 1997)

• Industry Promotion Research
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• v.1 no.1
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• pp.143-149
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• 2016

This study verified the relationship on the perception of water reuse R&D support and water reuse vitalization policy. The study results showed that the perception of water reuse importance and effectiveness positively affected the perception of the necessity of water reuse vitalization policy, necessity of supporting water reuse water-saving product company, necessity of investing water reuse(p<.001). Also, gender, education, occupation, type of residence and monthly water rate significantly affected the between-group differences of the perception of water reuse vitalization policy. This study provided implications for preparing water reuse investment and vitalization policy by the relationship on the perception of water reuse R&D support and water reuse vitalization policy.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.129-138
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• 2015

There are limited resources on how servicescape influence customer emotions and respond towards customer satisfaction and behavioral intention. Hence, this research investigates how servicescape influence customer behavioral intention in local coffee shops in Kuala Lumpur by using Multiple Regression analysis. This study mainly focus on three environmental dimensions, which are the facility aesthetics, music and layout accessibility. Based on the result, it shows that both music and layout accessibility are significant factors that greatly influence customer satisfaction and behavioral intention. Overall, this research indicates that managers should realise thatmusic and layout accessibility play an important role to influence customers eating out at coffee shops.