• The Safety technology
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• no.204
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• pp.40-44
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• 2014

• 월간산업보건
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• s.200
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• pp.48-52
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• 2004

수요자 요구에 따른 다양한 서비스 개발에 힘써온 협회가 보건관리대행 서비스를 충실히 수행하면서 축적된 자료와 정보를 공유하는 일환으로 보건관리대행 사례를 소개하고 한다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.345-346
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• 2022

본 연구에서는 코로나19 팬데믹에서 서비스산업종사자들의 직업 불안이 삶의 만족에 미치는 영향 관계를 알아보고자 연구를 진행하였다. 거기에 가족지지의 매개효과를 검증하고자 하였다. 2019년말에 발생한 코로나19는 세계적으로 한 번도 경험해 보지 못한 새로운 세상을 경험하고 있다. 자국의 국민을 보호하고자 국제 공항은 외국의의 출입을 철저히 봉쇄함으로써 코로나 확산을 막았고, 그로인하여 세계 경제교역은 큰 타격을 받았다. 산업관련 물동량은 점차 회복되고 있으나 여행객을 포함한 인적교류는 아직도 힘든 상황으로 호텔업, 관광업등의 서비스산업은 상당한 영향을 받아 거기에 종사하는 직원들 또한 자신의 직업에 대한 불안이 늘고 있다. 2021년 현재 대부분의 나라에서 위드코로나 정책으로 전환하면서 서비스산업이 점차 회복되고 있으나 아직도 힘든 상황을 보내고 있다. 따라서 본 고는 포스트 코로나시대에 서비스산업종사자들의 직업불안을 낮게 하고 삶의 만족을 높이는 방안을 제시하고자 하였다.

• 프린팅코리아
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• v.11 no.11
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• pp.96-97
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• 2012

코리아프린팅네트워크(대표 홍수종)가 지난 10월 17일 오전 10시부터 12시까지 충무로 호텔PJ 4층 헤스티아홀에서 인쇄 기획사 및 인쇄업 종사자를 대상으로 인쇄혁신세미나를 개최 했다. 이날 행사는 한국학술정보 임욱빈 팀장과 박유정 부장의 프린트N 및 편집솔루션 소개, 한솔제지 황대연 과장의 친환경종이 소개, 한국HP 윤선영 부장과 한국학술정보 김대호 팀장의 디지털인쇄의 트렌드 및 솔루션 소개 순으로 진행됐다.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.191-208
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• 2010

The hotel business should enhance a service quality in order to improve management skills and profits. However, when compared the size of foodservice industry and hotel, it is show that the hotel management systems are insufficient. In this respect, this study examines how the culture of hotel business affects to service quality. The results of the analysis are as follows. First, the culture of hotel business affects restaurant tendency. Consequently, the hotel, which is open-minded culture, copes with the external changes in a flexible manner. Second, the culture of hotel business affects hotel management skills. Good culture of the business creates the positive result toward the employees, customers, prime cost and inventory control. Third, hotel restaurant tendency affects to efficient hotel service quality and management performance. Fourth, change of hotel management skills brings difference of service quality and management performance. Good hotel management skills will be able to raise the competitive power between hotels. In the future, various empirical researches are continuously expected. By doing so, the result of the study helps to scholars and hotel managers.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.18 no.2
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• pp.113-126
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• 2023

In this study, a total of two hypotheses were established and tested to find out how entrepreneurship in manufacturing SMEs affects organizational effectiveness through technological innovation. The key results of this paper are as follows. First, it was confirmed that innovativeness, a component of entrepreneurship, did not affect organizational commitment, but it did affect job satisfaction. On the other hand, it was confirmed that proactiveness and risk-taking did not affect both job satisfaction and organizational commitment. Second, process innovation played a mediating role in the relationship between innovativeness and job satisfaction, proactiveness and job satisfaction, and proactiveness and organizational commitment. However, it was confirmed that product innovation did not play a mediating role at all in the relationship between the components of entrepreneurship and the components of organizational effectiveness. This study provided academic and practical implications by identifying the antecedent factors that affect the organizational effectiveness of manufacturing SMEs. From an academic point of view, previous studies did not differentiate by industry or mainly selected and studied sample subjects from industries such as IT, hotel, service, and tourism. However, this study investigated how entrepreneurship affects organizational effectiveness through technological innovation targeting manufacturing SMEs, and provides the research results. In addition, from a practical point of view, manufacturing SMEs need to make efforts to improve workers' proactiveness, innovativeness, and process innovation capabilities in order to improve workers' job satisfaction and organizational commitment.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.104-116
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• 2011

This study examines the effect of culinary employees' emotional labor on their emotional dissonance and turnover intentions and bow the emotional labor and emotional dissonance affect their turnover intentions and burnout to provide useful information and suggestions for the foodservice and hotel culinary training and on-site. The results are summarized as follows. First, as the emotional labor of workers such as representation of the act, conduct in-depth and emotional departure grew higher, they showed the higher perception of emotional dissonance. However, their spontaneous activities tended to decrease their emotional dissonance. Second, as the result of verifying the relationship between emotional dissonance and burnout, the higher emotional dissonance, the deeper burnout. Finally, the culinary workers' emotional dissonance influenced their turnover intention.

• Korean Journal of Occupational Health Nursing
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• v.19 no.2
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• pp.190-204
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• 2010

Purpose: This study was conducted to obtain the fundamental data on prevention and management of musculoskeletal symptoms, and to assess the prevalence, risk factors and job characteristics of musculoskeletal symptoms in hotel employees. Methods: The work sampling analysis was carried out by OWAS, and the prevalence was surveyed in term of NIOSH diagnostic criteria and work related risk factors on 263 hotel employees in Busan, Korea, using structured self-administered questionnaire from Jan. 20 to Feb. 26, 2010. The collected data were analysed by the SPSS 18.0. Results: 1) The prevailing rate of musculoskeletal symptoms by NIOSH diagnostic criteria was 43.80% for total subjects and 27.91% for shoulders, 12.79% for neck, and 11.24% for back/waist, respectively. 2) Factors affecting the prevalence of musculoskeletal symptoms were examined and multivariate logistic regression analysis was performed. As a result, women, having a burden of musculoskeletal work, increased work time in case of a higher risk of the prevalence of musculoskeletal symptoms (P<0.1). 3) The body parts and the department with the prevalence of musculoskeletal symptoms showed a significant difference (P<0.05) compared with symptoms on shoulders, arms/elbows, and ankles/feet. Conclusion: The prevalence of musculoskeletal symptoms by NIOSH diagnostic criteria in hotel employees was relatively high showing 43.80% for total subjects and higher in departments of laundry, reservations, cooking, food&beverage, dishwashing, and room cleaning than others.

• The Journal of the Korea Contents Association
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• v.20 no.4
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• pp.331-347
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• 2020

In the modern economic area of service-based logic, the importance of the service industry continues to increase. Yet in spite of the various promotional policies of the government, growth remains at a standstill. It is now time to turn away from the outwardly visible form of the issue and to contemplate its root cause. This study thus investigated the service essentials based on philosophical thought in order to secure the continuous growth and competitive advantage of a service industry with an unshakable foundation. The effect of service essentials on job performance by service industry was also empirically analyzed. To conduct the study, a research hypothesis was verified by using the final 900 copies of survey data for service industry workers for data analysis. The results of the study on service essentials showed that interaction and harmony were found to have a positive effect on job performance in the transportation industry, while it verified the positive effects on job performance for interactivity and horizontality in the finance and insurance industry, and interactivity, horizontality and harmony in the hotel and resort industries. As a result, it was confirmed that service essentials had a partial effect on performance in the service industry. Various and in-depth studies on service essentials are thus required in the future, and it is also necessary to expand the parameters or adjustment variables that are capable of affecting performance.