• Journal of the Korean Dietetic Association
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• v.11 no.4
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• pp.381-392
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• 2005

This study compared he importance of food service, views to the performance, management objectives, and recognition gap about the contract contents towards the dietetic departments of hospitals that manage the patients' food service and managers of contract managed companies, and dieticians. It conducted questionnaires and survey towards the vice director and dieticians of 17 hospitals, over 500 beds, and the persons responsible for contract managed companies and dietitians who were in charge of food service. The hospitals showed significantly(p<0.05) higher the importance scores in menu planning, the distribution of meal, sanitation management, and leadership than those of the contract managed companies. In the difference of hospitals and contract managed companies about performance, it appeared high in the contract managed companies. In the importance of the foodservice management objective, the hospital had significantly(p<0.05) higher scores in the management of client's satisfaction and quality improvement element through management innovation than those of the contract managed companies. In the importance of contract term, the contract method, expense, and payment condition of commission fee were significantly(p<0.05) high scores in the contract managed companies, compared to the hospital.

• Korean Journal of Community Nutrition
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• v.10 no.3
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• pp.331-340
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• 2005

The purpose of this study was to provide basic data to improve college food service satisfaction with sanitary, environment and service by comparing 2 contract-managed and 2 self-operated college food services in Daejeon and Chungnam area. According to the results, sanitation and environment satisfaction degrees of contract-managed college food services were higher than those of self-operated food services. The satisfaction degrees with service were also higher in contract-managed food services than self-operated food services except the category of quick food delivery. In all categories comprising the food service satisfaction, the satisfaction degrees were lower in female students than in male students. There were more negative self-perceived clinical symptoms in female students than male students. The higher the negative self-perceived clinical symptoms scores were, the lower the satisfaction degrees with food service were, which suggests that かe health state of students was one of the factors that influenced college food service satisfaction. There was no difference between contract-managed and self-operated food services in terms of satisfaction with overall food taste and overall satisfaction degree. The average satisfaction degree for the contractmanaged food services in terms of price relative to food quality was lower than that for self-operated food services. According to stepwise multiple regression analysis, 'overall food taste', 'price relative to quality', 'kindness of employees', 'coping with proposed opinions' and 'quicknless of food delivery' in decreasing order, were the most relatively important attributes for overall satisfaction. There should be further studies on important management factors to improve satisfaction with sanitary, environment and service by self-operated college food service.

• KIPS Transactions on Computer and Communication Systems
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• v.5 no.6
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• pp.143-152
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• 2016

Currently many central administrative agencies, municipalities and public and private institutions operate Managed security services to cope with cyber security incidents. These entities exert efforts in operating efficiencies rather than introduction of services as they used to. Accordingly, quite a few policies, directions and guidelines have been established for stable operation of Managed security services. Still, Managed security is operated by individuals, whose competencies influence the quality of Managed security services to a great extent. In this respect, the present article examines Managed security technology and methods and describes evaluation methods and examples relevant to human competencies, so as to seek for some potential courses for further development as well as more efficient approaches to human resource management in terms of institutional Managed security services.

• Journal of Korea Multimedia Society
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• v.16 no.3
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• pp.399-409
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• 2013

The development of IT has led to increase the business's dependence on IT and the interests of enterprises on IT governance. Also, more enterprises have adopted managed services to save operating costs in IT departments and to maximize their business efficiency. However, until recently, there are very few academic as well as practical researches regarding managed services, IT service effectiveness, IT governance and their interrelations. This study analyzes the effects of managed services on IT governance based on the IT-BSC (Balanced Scorecard) model. Using the expert FGI (Focus Group Interview) and survey, the research results present that managed services have the most significant effect on the user-oriented and the operational efficiency in enterprises. Also, managed services through the business process standardization can improve the IT governance more effectively. This study will be a relevant guideline for enterprises that will adopt managed services.

• Journal of the Korean Operations Research and Management Science Society
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• v.29 no.3
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• pp.63-78
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• 2004

This paper deals with a supplier-managed inventory(SMI) control for a two-echelon supply chain model with a service facility and a single supplier. The service facility is allocated to customers and provides a service using items of inventory that are purchased from the supplier, Assuming that the supplier knows the information of customer queue length as well as inventory position in the service facility at the time when it makes a replenishment decision, we identify an optimal replenishment policy which minimizes the total supply chain costs by reflecting these information into the replenishment decision. Numerical analysis demonstrates that the SMI strategy can be more cost-effective when the information of both customer queue length and inventory position is shared than when the information of inventory position only is shared.

• Korean Journal of Community Nutrition
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• v.12 no.2
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• pp.178-188
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• 2007

This study was performed to suggest a new efficiency measurement indicator is necessary for evaluating management efficiency of food service operations in contract-managed foodservice companies, to distinguish efficient food service providers and inefficient ones by measuring comparative efficiency among food service operations, and to provide guidance for effective management through showing benchmarking targets for improving inefficient food service providers. The subjects of this study were the 93 B&I foodservice Operations of a domestic contract food service company. The analysis was conducted using CCR model in DEA model. A software, 'Frontier analyst', was used for the analysis. Based on the results derived from comparison of efficiency evaluation classified by providers with use of DEA, it was possible to identify efficient food providers and inefficient providers, and subsequently provide benchmarking guidelines for improvement of the inefficient groups. In analyzing the differences between the results of DEA efficiency evaluation by detailed operation status of food service providers, there was significant difference of efficiency outcomes in terms of contract types, while there was no significant difference in terms of business condition.

• Journal of Nutrition and Health
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• v.36 no.5
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• pp.528-535
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• 2003

The purposes of this study were: 1) to investigate the operational and financial characteristics of contract-managed high school food services in Seoul, 2) to analyze the financial performance of high school food services 3) to develop guidelines for meal pricing and facilities investment costs. From Oct to Nov 2001, questionnaires were mailed to 249 high schools that were managed by contract food service companies. A 40.2％ response rate was recorded. The results of this study were as follows: 1. Student enrollment in high schools run by contract-managed food services was 1,518, with a 68.5％ participation rate in the school lunch program. The average meal price was 2,141 won. 2. Based on the income statement analysis, average total sales were 410,440,504 won and average net profit was 16,098,558 won. 3. The optimum food cost per meal was 1,200-1,300 won per meal, calculating using the methods of conversion factor, RDA (Recommended Daily Allowance), and nutrient exchange unit. 4. Guidelines for meal pricing were developed using the modified actual pricing method based on facilities investment cost, number of meals and food cost. The ratio of labor cost, general management expenses and ordinary profit were adopted from the schools with liability. The food cost, depreciation and interest cost were calculated based on unit meal. 5. The guideline for facilities investment was developed based on the number of meals, meal price and food cost. The guideline included the maximum facilities investment cost paid by the contract food service management company. (Korean J Nutrition 36(5): 528∼535, 2003)

• 제어로봇시스템학회:학술대회논문집
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• 2005.06a
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• pp.2513-2515
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• 2005

Internet attack incidents have steadily increased along with the increase in Internet users. To protect systems and networks from these attacks, advanced security systems have been developed. Now that these security systems are operating, their successful management is more important than the purchase and establishment of new information security systems. The acquisition of good systems is ineffective and financially wasteful unless they are managed properly. Adequate management policy has recently become the focus of users. In other words, for companies and educational institutions with their domains, capital expenses are enormous to bear, and good security staffs are difficult to find, for which reasons outsourcing vendors or Managed Security Service Providers (MSSPs) that manage and operate the information security systems of certain domains become very appealing. Today, customers expect ISPs to perform MSSP services that used to be carried out by the security companies. This document presents the role and necessity of ISPs as MSSPs.

• Korean Journal of Community Nutrition
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• v.5 no.1
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• pp.83-91
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• 2000

The aims of this study are to evaluate the quality of hospital food services and the evaluate the quality in selected hospitals trough the use of the questionnaires. A survey of 30 hospital food and nutrition service department was undertaken and detailed information was collected from each, including, surveys of 1, 016 patient. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis, t-test X$^2$-test ANOVA principal component analysis , and cluster analysis and cluster analysis. In the case of patient satisfaction with hospital food and food services, overall satisfaction scores of male and female were 3.54 and 3.45 showing higher levels than the average score(3.00) The aspect of the food and food service which received the lowest ratings by patients was 'meal rounding while dining'. After conduction of factor analysis of variables affecting the patients meal satisfaction 3 groups including the 'menu satisfaction factor', 'service satisfaction factor ' and 'nutrition management satisfaction factor ' were selected. 3 clusters were categorized by the 'service cluster' 'nutrition management cluster', 'men cluster', and 'menu nutrition service cluster' after conducting a cluster analysis with influencing variables affecting patients meal satisfaction. The overview results of patient satisfaction by cluster were : in the case of the service group, such factors as taste, portion size, dealing with complaints while dining meal rounding while dining should be managed with caution In case of the nutrition management group, such factors as taste, portion size, temperature of the food intake, and dependence on hospital food should be managed with care, In the case of the menu groups, such factors as punctuality of meal times, contaminated substances in meals and serving mistakes, cleanliness of dishes, kindness of the server meal rounding while dining should by particularly managed with importance.

• Journal of the Korea Society of Computer and Information
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• v.5 no.4
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• pp.161-165
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• 2000

In the past, the mutual saving finance service was managed by the Packages which consisted of the softwares managing data under the text mode environment. The data was mostly managed at only one place. So it becomes very important things that we efficiently deal various services and systematically support public-relation activities and efficient managements of a security mortgage. Therefor. we develope the system which efficiently manages customer service and management of a security mortgage by using GIS under the Client/server environment.