• Safety and Health at Work
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• v.5 no.3
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• pp.140-146
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• 2014

Background: Young male and female workers are over-represented in statistics concerning negative outcomes of poor work environment and risky work. Young workers often have low awareness of risk, a lack of safety training, and inadequate introduction to the work. The aim of this study was to identify the knowledge and experiences of pupils of vocational schools concerning potential work environment risks in their future work. Methods: The study design was a dual one, and included a questionnaire and focus group interviews. The study group consisted of 239 pupils from 10 upper secondary schools, who were graduating pupils in four vocational programs: the Industrial Technology Programme, the Restaurant Management and Food Programme, the Transport Programme, and the Handicraft Programme (in which students specialize in wood products). The upper secondary schools were located in the central region of Sweden. Results: The pupils had limited knowledge that employers must, by law, conduct risk analyses and prevent risks. Many felt that they themselves are mainly responsible for performing their tasks safely. Pupils in all programs mentioned acute risk as the greatest risk at work. The theoretical education about safety at work was provided in the $1^{st}$ year of the 3-year vocational programs. Conclusion: A systematic approach to pupils' training in work environment, which is a basis for a safe and healthy workplace, is lacking. The study findings indicate that pupils are offered knowledge far from that intended by laws and by state-of-the-art occupational health risk research.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.75-87
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• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.

• Journal of the Korean Society of Safety
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• v.26 no.5
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• pp.81-88
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• 2011

The goal of this study was to determine whether food industry workers are exposed to musculoskeletal loads due to the work time, frequency, awkward postures and inappropriate workspace design. Three catering workers were evaluated based on job analysis and posture analysis. The results showed that the four most time-consuming tasks were arranging(17%), cooking(16%), handling before cooking(15%) and cutting(15%), and the four most frequent tasks were arranging(21%), cooking(18%), handling after cooking(16%) and handling before cooking(13%). The most common posture was a standing posture(73%) with neutral back(73%), and bent head(50%), left lower arm(71%), right lower arm(78%) and right hand(60%). The comparative analysis of subtasks for the risk levels of musculoskeletal disorders was conducted using the work time, frequency and cumulative time of the postures. The 'displaying' and 'handling after cooking' showed higher risk levels than other subtasks. In addition, the height and length of the tables were evaluated to be inadequate for the workers. It can be concluded that the working environments for catering workers of restaurants should be improved due to the high cumulative time of awkward postures of upper extremities.

• Journal of Korean Society of Rural Planning
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• v.15 no.1
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• pp.89-99
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• 2009

I wish to establish Kwang-shi Han-woo agriculture theme park furtherance plan that take advantage of unique area resource of homebred cattle meat sale restaurant of the Chungchong-namdo Yesan County Kwang-Shi Ran-woo village. Improve regional income that develops Kwang-shi Ran-woo area that is made up a rest and experience space that escapes in sightseeing of Ran-woo meat putting first that is food, and contribute in economy activation by promotes City-Farm exchange, and is behind present, and is expected that contributes in farm village area activation that is stagnated Ran-woo specialization area of whole country scale. Kwang-shi Han-woo agriculture-farm village theme park plan is thought that active participation of thorough environmental protection and local resident is necessary condition as plan that take advantage of peculiar latency resource of area. In plan process, reflected various opinion of local resident representatives to space but there is a little insufficient page, and sees that also thorough environment analysis should be preceded. Hereafter, see that correction' repletion need a little through thorough grasping of latency resource that put together thorough natural environment investigation. in Yesan County with analysis at final design step. But, see that plan of theme park that take advantage of characteristic resource in farm village, especially situation of Ran-woo farmhouses that is suffering now difficulty as plan that do appropriateness of city in area activation and economical income guarantee side of farmhouse inhabitants.

• Journal of Digital Convergence
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• v.19 no.9
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• pp.241-255
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• 2021

The purpose of this study was to verify the effects of the online lifelong education program which is a key words card production and demonstration on the job preparation skills for work for part-time developmental disabilities. The subjects of this study were three developmental disabilities workers working in a restaurant business on a part-time basis, and the experimental environment was composed of the home and subway stations where they reside. The study method used a single subject study, and the baseline, intervention, and maintenance were reflected as the design conditions of the experiment. As a result, the subjects of the study effectively acquired and maintained the job preparation skills for work work through the online lifelong education program for the production and demonstration of key words cards. Through the results of this study, it was possible to discuss and conclude that the significant functional relationship between the independent variables and the dependent variables is valid.

• Journal of Convergence for Information Technology
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• v.11 no.10
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• pp.138-143
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• 2021

As of this moment, we are tracing people who are closed contact with Covid-19 patients and trying to block the spread of Covid-19 through diagnostic tests. However, the incubation period of the confirmed case is two weeks, and it takes a lot of human resources, time, and money to trace the routes of the confirmed case. In particular, as the number of confirmed cases have been increasing, the cost for finding closed contacts and blocking them in advance exponentially have almost reached the limitation of the budget. In finding closed contacts, all citizens must record an electronic access list every time they visit an amenities such as a store or a restaurant. This is likely the invasion of the privacy of personal location information. In this study, we designed a system that keeps one's location in real time, it will download the movement information of the confirmed case which is collected by KDCA, and it will notify the user when there is an overlap. Moreover, then guide for diagnostic test in advance will be used. The proposed method can solve the difficulty of recording in an electronic access list when visiting a store, and it can block infringement of privacy without providing personal information from KDCA.

• The Korean Journal of Franchise Management
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• v.10 no.2
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• pp.19-32
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• 2019

Purpose - This paper aims to investigate the mediating effects of relationship fairness factors between franchisor's support services and performance(re-contract intention) in food service franchise. More specifically, fairness was measured into distributive, procedure, interaction, and information, franchisor's support service was divided into pre-start support services (initial support services) and post-start support services (continued support services), and performance (re-contract intent) was measured using 3 items such as re-contract, contract extension, and recommendation. Research design, data, and methodology - The population for the survey is the head of franchises in the metropolitan area (Seoul/Gyeonggi), which operates a restaurant franchise, and samples included a wide range of overseas/domestic brands and regions. The survey was conducted from August 1 to September 30, 2018 through the survey agency. The survey was conducted together with a telephone interview and a direct visit by the investigator. A total of 205 questionnaires were collected and retrieved, 4 questionaires containing missing information were excluded and 201 responses were used for analysis. Results - The results shows that franchisor's initial support services have significant positive effects on procedural, interpersonal, and informational relationship fairness, and continuous support services have significant positive effects on distributive, procedural, interpersonal, and informational relationship fairness. This study also shows that informational and procedural fairness have significant positive effects on performance(re-contract intention). Finally, continuous services a significant positive effect on performance(re-contract intention). Conclusions - The results show that franchisor make a manual, and should improve fairness through regular investigation whether support services was executed as promised in the manual after franchisee operation. In addition, information fairness and procedural fairness have been shown to increase performance(re-contract intention). These results mean that the franchisor's headquarters should provide product and service support for the merchant in accordance with the manual and management policy to reduce asymmetry in information and improve procedural fairness to enhance performance(re-contract intention).

• The Korean Journal of Franchise Management
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• v.11 no.1
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• pp.19-29
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• 2020

Purpose - To understand the assessment basis of customers' coffee shop experience and give more practical advices to the franchised coffee shops which are poorly managed in the competitive market, this study identified factors to measure the quality of customer experience and explored the relationship between these factors and customer satisfaction and loyalty. Further, this study analyzed which role self-efficacy played in the structural relationship between the quality assessment factors, satisfaction and loyalty of franchised coffee shops. Research design, data, methodology - The data were collected from respondents who had visited franchised coffee shops within the previous month through online survey. The questionnaires were surveyed from February 11 to February 14, 2019. A total of 318 responses were collected after excluding four of incomplete or uncandid responses. A structural equation modeling approach was used to examine the proposed hypothesis and a confirmatory factor analysis was employed to verify the four dimensions of quality assessment. Results - The findings of this study are as follows. First, the three of quality assessment variables significantly influenced on satisfaction except environmental quality. Second, economic and service quality significantly influenced on self-efficacy but environmental and menu quality didn't. Third, satisfaction significantly influenced on loyalty but not on self-efficacy. Fourth, self-efficacy significantly influenced on Loyalty. Conclusions - This study identified the four dimensions to assess the franchised coffee shop service - menu, environment, service and economic quality and verified these four dimensions are valid as indicators to measure the quality of customers' coffee shop experience. Further, by empirically testing the structural relationships among these quality assessment dimensions, satisfaction, self-efficacy and loyalty, this study provided theoretical foundations to explore the relationship between customer and the franchised stores in restaurant businesses. For the industry, the study findings showed that customers highly appreciated menu and economic quality of the service rather than the stores' interior. This indicate that the franchised coffee shops need to focus more on the basics of coffee such as taste and menu variety and economic value than the decoration of the store, which are often over-invested nowadays.

• The Korean Journal of Franchise Management
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• v.10 no.4
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• pp.31-42
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• 2019

Purpose : This study can provide various implications for the franchisors to expand activities related to franchise support or to develop andoperate an education program for foodservice franchise owners. Research design, data, and methodology : For those purpose, first, the literatureand literature related to the competency of domestic franchise owner were collected and reviewed through the Korea Education and Research Information Service (RISS). Second, the questionnaire was prepared based on the theoretical basis prepared through previous studies. Based onthe foodservice franchise owner's competency model presented by Kim & Lee (2019b), 13 franchise owner's competencies were marked with both 'What is' levels and 'What should be' levels. Therefore, the total questionnaire consists of 26 questions. Third, questionnaires were distributed and collected. This study used data from 55 surveys which were gathered from foodservice franchise owners in Seongnam-si. SPSS 25.0 was used to analyze the collected survey data. Descriptive and frequency analysis were conducted to analyze the demographic characteristics of the study subjects. Next, we conduct a t-test to analyze the difference between the level of 'What is' competencies by the franchise owners and the level of 'What should be' competencies. Descriptive statistics were used to derive the priorities of the 'What should be' competencies. The Locus for Focus model was used to derive the priorities of the required competencies. Result : Four competencies of team leadership, teamwork and cooperation, customer service, technical·professional·managerial expertise were found to be the first to be developed. Conclusions : The conclusions of this study are as follows. First, teamwork and cooperation competnecy, and team leadership competency, which are derived from the core competencies of foodservice franchise owners, are among the leadership competencies required as managers of organizations. Second, customer service competency and ttechnical·professional·managerial expertise competency derived from the core competencies of restaurant franchise owners belong to the job competencies. Third, the results of this study suggest that the foodservice franchisors will be able that will serve as a baseline to support the foodservice franchisors and franchise owners for sustainable mutual growth by encouraging their will and encouraging them to create results.

• The Korean Journal of Franchise Management
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• v.14 no.2
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• pp.49-60
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• 2023

Purpose: NBS (Natural-based Solutions) characteristics as eco-friendly hotels were divided into eco-friendly indoor and outdoor to structurally verify the relationship between customers' perceived eco-friendly value, psychological well-being, customer satisfaction, and pro-environmental behavioral intention. Research design, data and methodology: This survey conducted responses to customers who had experience using eco-friendly hotels for the past two years. SPSS 22.0 and AMOS 22.0 statistical programs were used for the collected questionnaire data. First, frequency analysis and confirmatory factor analysis (CFA) were verified, and structural correlation between variables was verified by covariance matrix structural equation (CB-SEM). Result: First, NBS was found to have a significant positive (+) effect on perceived eco-friendly value and psychological well-being. Second, psychological well-being was found to have a significant positive (+) effect on customer satisfaction and eco-friendly behavioral intention. Finally, Hypothesis 3 was accepted as perceived eco-value showed a significant positive (+) effect on eco-friendly behavioral intention, but Hypothesis 2 was rejected because it did not have a significant effect on customer satisfaction. Conclusions: theoretical and practical implications for the impact of NBS as an eco-friendly hotel on customers' eco-friendly behavior can be provided, as well as basic evidence for establishing efficient management strategies for hotel companies.