• 한국식품과학회지
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• 제38권3호
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• pp.337-341
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• 2006

다시마를 Vibrio sp.로 분해하여 제조한 SCD를 첨가하여 수산 연제품을 만들어 그 특성을 분석하였다. 원료의 최적 배합 비율을 구하기 위하여 mixture program의 modified distance design을 적용하였다. 수리미와 SCD의 첨가량이 증가할수록 hardness와 cohesiveness 값은 감소 후 증가하였다. SCD의 첨가량이 증가할수록 hardness의 값은 증가 후 감소하였으나 cohesiveness 값은 감소 후 증가하였다. 수리미와 물의 첨가량이 증가할수록, SCD의 첨가량이 감소할수록 gumminess와 brittleness의 값은 증가하였다. SCD의 첨가량이 증가할수록, 물의 첨가량이 감소할수록 수분보유력과 백색도의 값은 증가하였다. 수리미의 첨가량이 증가할수록 백색도의 값은 증가한 반면, 수분보유력은 감소하였다. ANOVA 분석에 의한 다시마 SCD 어육 gel의 Hardness 및 cohesiveness는 nonlinear model(Quadratic model)이 결정되었으며, gumminess, brittleness, 수분보유력 및 백색도는 linear model이 결정되었다. Constraint coefficient 값의 분석 결과 수리미는 hardness 및 백색도에 가장 큰 영향을 미쳤고, cohesiveness, gumminess, brittleness에서는 SCD가, 수분보유력에서는 물이 가장 큰 영향을 미쳤다. Hardness는 surimi-SCD의 상호작용이 있었으며 cohesiveness에서는 surimi-water의 상호작용이 나타났다. Modified distance design에 의한 다시마 SCD 어육 gel의 수리미, 물 및 SCD의 최적배합 비율은 각각 36.80, 57.05 및 4.14%이었다.

• 한국병원경영학회지
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• 제8권2호
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• pp.70-92
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• 2003

The main objective of this paper is to investigate the factors affecting organizational citizenship behavior of hospital employees, and based on the investigation, to suggest some implications for effective human resources management of hospitals. For this purpose, physical therapists were selected as the subject of the research. Using their individual characteristics, job characteristics, professionalism and group cohesiveness as the variables affecting organizational citizenship behavior, an empirical model was constructed and tested. A survey was conducted through structured and self-administered questionnaire for the physical therapists working at hospitals of Busan-Kyongnam area, and data from 240 therapists were utilized in the final analysis. Major results of the empirical analysis are as follows: First, perception on professionalism and the degree of organizational citizenship behavior were higher for male, older, relatively more-educated and higher-grade employees. It is necessary to develope some measures to educate and motivate the employees who are in lower state of professionalism and organizational citizenship behavior. Second, among the individual characteristics, need for growth was found to have significant, positive influence on professionalism and group cohesiveness, but no direct effect on organizational citizenship behavior. On the other hand, extroversion had direct, positive effect on organizational citizenship behavior, as well as on professionalism and group cohesiveness. This result suggests that personnel selection and personality education should be conducted carefully. Third, job characteristics appeared to have very large, positive effect on professionalism, but not directly on organizational citizenship behavior. Fourth, professionalism was found to have very large, positive influence on group cohesiveness and direct, positive effect on organizational citizenship behavior. This implies that enhancing professionalism of physical therapists can strengthen organizational citizenship behavior in hospitals, and hence top management should actively support the programs for job re-design, skill education and quality improvement to enhance professionalism of their employees. Fifth and last, as an intervening factor, group cohesiveness appeared to have the largest, direct, positive effect on organizational citizenship behavior. It is, therefore, important for top management to improve group cohesiveness by exploring ways toward greater harmony and solidarity among the members of physical therapy department.

• 한국콘텐츠학회논문지
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• 제11권4호
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• pp.378-388
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• 2011

본 연구는 시큐리티 관리자의 서번트 리더십이 응집력 및 조직성과에 미치는 영향을 규명하는데 목적이 있다. 연구대상은 2009년 서울소재 시큐리티업체를 대상으로 체계적집락무선표집법을 이용하여 287명을 최종 추출하였다. 그러나 최종분석에 사용된 사례 수는 256명이다. 연구에 사용된 설문지의 신뢰도는 Cronbach's ${\alpha}$ 값이 .796 이상으로 나타났다. 수집된 자료는 SPSSWIN 17.0을 이용하여 요인분석, 신뢰도 분석, 다중회귀분석 및 경로분석 등의 방법을 활용하였다. 결론은 다음과 같다. 첫째, 서번트 리더십은 응집력에 긍정적인 영향을 미친다. 둘째, 서번트 리더십 요인 중 신뢰는 조직성과에 긍정적인 영향을 미친다. 셋째, 응집력 요인중 개인 사회적 응집력과 집단 응집력이 조직성과에 긍정적인 영향을 미친다. 넷째, 경로 분석 결과 서번트 리더십은 조직효과에 직접적인 영향을 미치며, 응집력을 통해서 간접적인 영향을 미친다. 즉, 시큐리티 종사자가 관리자에게 지각하는 리더십중 서번트 리더십은 조직의 경영에 있어서 응집력과 조직성과에 영향을 미쳐 조직의 경영을 촉진 시킨다.

• 초등상담연구
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• 제8권1호
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• pp.95-107
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• 2009

본 연구는 사회적 기술 훈련이 초등학교 아동의 학급응집력에 미치는 효과를 알아보기 위해 실시되었다. 사회적 기술 훈련 프로그램은 총 12회기로 구성하여 매회 40분간 주 2회씩 5주간에 걸쳐 실시하였다. 프로그램 적용을 위해 경상북도 G시에 위치한 D초등학교 5학년 6개 반 중 2학급을 무선으로 선정하였다. 이들 가운데 한 학급은 실험집단(N=30, 남=18명, 여=12명), 다른 한 학급은 통제집단(N=29, 남=15명, 여=14명)으로 무선 할당하였으며, 총 59명(남 33명, 여 25명)을 대상으로 하였다. 본 연구에서는 강신석(2000)이 초등학교 수준에 맞게 20문항으로 재구성한 학급응집력 검사도구를 사용하였고, 수집된 자료는 SPSS 14.0을 사용하여 분석하였다. 실험집단과 통제집단간의 동질성 여부, 실험집단과 통제집단간의 평균의 차이, 실험집단의 전-후 검사간의 평균의 차이를 알아보기 위해 t-검증을 실시하였다. 본 연구의 설계는 사전-사후 통제집단 설계이다. 본 연구에서 얻어진 결과는 다음과 같다. 사회적 기술 훈련을 받은 실험집단이 통제집단에 비해 학급응집력 총점 및 하위요인 점수에서 유의한 향상을 보였다. 이러한 결과 는 사회적 기술 훈련이 학생들의 학급응집력(학급분위기, 상호신뢰, 사기, 일체감, 의사소통)에 긍정적인 영향을 끼침을 시사해준다. 따라서 사회적 기술 훈련은 학급응집력을 증가시킬 수 있다는 측면에서 초등학교 아동이 학급구성원들과 친밀하게 지내고 도우려는 마음을 지닐 수 있게 하는데 효과적인 전략이 될 수 있다고 생각한다.

• 한국식품영양학회지
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• 제25권1호
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• pp.196-204
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• 2012

This research focused on the effects of adding Hizikia fusiforme to Jeolpyun. We were able to demonstrate in this study that Jeolpyun after the addition of Hizikia fusiforme had the potential to become a functional food. Jeolpyun with 0, 2, 4, 6, and 8% of Hizikia fusiforme was analyzed by water content, color, sensory and textural characteristics immediately after production and one day later. The five different types of Jeolpyun did not show any significant differences in water content. However, all the Jeolpyun with Hizikia fusiforme showed slightly higher water retention ratio than the control after storage. As the result of Hunter's color values, lightness decreased significantly as the amount of Hizikia fusiforme increased. Redness increased in the Jeolpyun with Hizikia fusiforme compared with the control. Yellowness was highest in the Jeolpyun with 2% of Hizikia fusiforme and decreased with an increase in its content. In the textural analysis, hardness, chewiness, adhesiveness and gumminess of Jeolpyun with 2% and 4% of Hizikia fusiforme were similar to those of the control, whereas springiness of Jeolpyun with 2%, 4% and 6% of Hizikia fusiforme were similar to that of the control group. Cohesiveness significantly decreased as the amount of Hizikia fusiforme increased. When the Jeolpyun was preserved for one day, all five Jeolpyun showed significant increases in hardness, gumminess and chewiness. However, their adhesiveness significantly decreased. Cohesiveness decreased in all Jeolpyun except for the 8% Jeolpyun. In sensory evaluation, color and aroma became stronger as the content of Hijikia fuziforme increased, and 2% Jeolpyun showed similar hardness with the control. Jeolpyun with Hijikia fuziforme showed no difference in cohesiveness with the control, but the adhesiveness showed a little increase when compared to the control. The overall acceptability of 2% Jeolpyun showed slightly higher than control. After one day of storage, Jeolpyun with 2% of Hijikia fuziforme also showed the highest overall acceptability. And the overall acceptability showed the biggest decrease in the control group. Overall acceptability showed strong negative correlation with color, aroma and hardness, and showed strong positive correlation with cohesiveness and adhesiveness. After one day of storage, overall acceptability showed a decrease in correlation with color and smell and an increase in correlation with cohesiveness, compared to before storage. Results of multiple regression analysis showed that hardness had the biggest influence(-) on the overall acceptability of Jeolpyun, aroma and cohesiveness ranked second(-) and third(+) respectively. After one day of storage, cohesiveness had the biggest influence on the overall acceptability of Jeolpyun. Color and adhesiveness ranked second(-) and third(+) respectively. It can be seen that different factors influence overall acceptability of Jeolpyun after storage.

• 한국항해항만학회지
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• 제38권5호
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• pp.527-539
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• 2014

본 연구는 외국인 선원의 혼승형태와 혼승비율, 이문화 수용 및 적응에 따른 집단응집성, 조직몰입 및 직무만족의 인과관계를 규명하기 위한 연구모형과 가설을 설정하였다. 가설 검증을 위해 혼승선박을 대상으로 설문조사를 실시하고 변인들의 관계를 회귀분석을 통해 실증분석하였다. 분석결과, 한국인 선 기관장과 외국인 사관 혼승선박의 집단응집성과 조직몰입 및 직무만족이 한국인 선 기관장과 한국인 사관 승선선박 보다 더 높은 것으로 나타났다. 혼승비율에서는 외국인 선원의 비율이 31~50%일 경우의 집단응집성이 다른 혼승 비율에 비해 낮은 것으로 나타났다. 그러나 혼승형태 및 비율과 집단응집성에 대한 이문화 수용과 적응의 조절효과는 나타나지 않았다. 그리고 집단응집성이 높은 혼승선박에서는 조직몰입도와 직무만족도가 높아지는 것으로 나타났다. 본 연구의 결과는 해운선사 및 선박관리사에 선원들의 직급별 혼승형태와 외국인 혼승비율을 조절하여 혼승선박 내의 집단응집성과 직무만족도 및 조직몰입도를 높여줄 수 있다는 것을 제시하고 있다.

• 한국프랜차이즈경영연구
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• 제9권3호
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• pp.31-43
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• 2018

Purpose - This study examines the role of foodservice franchisee's perceived justice(distributive, procedural, and interactional) in developing long-term orientation to franchisor and investigate the mediating role of cohesiveness and relationship satisfaction in the relationship between franchisee's perceived justice and long-term orientation to franchisor. Research design, data, and methodology - We collected data from managers and owners in foodservice franchisees located in Seoul, Korea. Among a total of 500 questionnaires, 500 questionnaires were returned. After excluding 36 invalid respondent questionnaires, 496 valid questionnaires(response rate of 99.2%) were analyzed using frequency, confirmatory factor analysis, correlations analysis, and structural equation modeling with SPSS 21 and SmartPLS 3.0. Result - The findings of this study are as follows: First, distributive justice and interactional justice had positive effects on cohesiveness, but procedural justice did not. Second, distributive justice and interactional justice had positive effects on relationship satisfaction, but procedural justice did not. Third, cohesiveness and relationship satisfaction had positive effects on franchisee's long-term orientation to franchisor. Conclusions - The implications of this study are as follows. First, this study found that procedural justice can create a high cohesiveness and identification of franchisee and also maintain a cooperative relationship with the franchisor. Second, this findings suggest that the perceived distributional and interactional justice can improve the satisfaction with the franchisor and thus positively influence the intention to maintain the relationship and the intention to recontract. Third, the results of this study indicate that the cohesiveness of franchisees can play a pivotal role to improve their satisfaction with the franchisor and pursue mutual development by continuously maintaining stable business relationship with franchisor. The findings of this study are subject to at least three limitations. First, the research subject is limited to the food service franchise shops in Seoul area, so the sample was not nationally representative of the franchise stores. Second, the perceived fairness is measured only from the point of view of the franchisee, and this study has a limitation to examine the difference between the perceived franchisee's and franchisor's justice. Third, Future research needs to identify more closely the relationships between perceived fairness and long-term orientation by gathering specific quantitative data such as the renewal rate and the business performance.

• 한국식품조리과학회지
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• 제29권5호
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• pp.591-598
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• 2013

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).

• 한국조리학회지
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• 제13권4호
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• pp.256-268
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• 2007

This research examines how various dimensions of physical environments influence employees' emotional responses in restaurants, and how these emotional responses, in turn, influence employees' group cohesiveness. The result of empirical research indicates that restaurant physical environments have a significant effect on employees' emotional responses, and that these psychological experiences serve as critical mediators in the physical environment-group cohesiveness relationship in restaurants. However, the effects of physical environ-ments of restaurants on employees' psychological responses varied with the dimensions of physical environ-ments. First, the effect of spatial layout and functionality on pleasure and dominance was significant, not on arousal. Second, ambient factors influence on all dimensions of emotional responses, including the arousal level. In turn, all dimensions of emotional responses have significant effects on employees' group cohesive-ness. Therefore, the result suggests that restaurants should manage(or, improve) their physical environment conditions for inducing employees' positive emotional responses.

• 한국식품조리과학회지
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• 제6권3호통권12호
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• pp.17-24
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• 1990

1. The major components of Omija were found as moisture (16.12%) crude fat (10.5%) crude protein (8.66%) crude ash (3.47%) reducing sugar (5.32%). 2. Omija jelly receipe were summarized as follow; (1) 5% of gelatin concentration was shown to be the most desirable. (2) 15% of sugar concentration was shown to be the most desirable. (3) 12, 15, 18 hrs. of extract time was not significantly different in Omija extract. (4) It was the most desirable for 30g of Omija to boil during 30 minutes in boiling Omija extract. 3. Result of Omija jelly by Instron that Hardness, Adhesiveness, Gumminess tend to increase as the addition level of gelatin concentration increased but Cohesiveness was changed irregularly. 4. Hardness Adhesiveness tend to increase as the addition level of increase as the addition level of sugar concentration increased but Cohesiveness Gumminess was not significant difference. 5. Hardness, Adhesiveness tend to increase as the addition level of extract time increased, but Cohesiveness, Gumminess was not significant difference. 6. Color value of Omija jelly (gelatin 5%, sugar 15%, 18hr. extract) was shown $x=7.94{\pm}0.047,\;y=4.24{\pm}0.047,\;z=6.34{\pm}0.067$ in Omija extract and Omija jelly (gelatin 5%, sugar 15%, Omija 50g, 30 minutes boiling) was shown $x=7.76{\pm}0.038,\;y=3.88{\pm}0.02,\;z=6.12{\pm}0.021$ in boiling Omija extract. 7. Appearance of Omija jelly had significant relationship with Cohesiveness by gelatin concentration and texture of Omija jelly had significant relationship with Adhesiveness by gelatin concentration. 8. Appearance of Omija jelly had significant relationship with Cohesiveness and texture of Omija jelly had significant relationship with Gumminess by boiling Omija extract.