• 한국경제지리학회지
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• 제8권1호
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• pp.131-152
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• 2005

본 연구는 대형유통업체의 식품유통체계와 농식품 공급업체와의 거래관계 특성을 구성하는 핵심과정인 농식품의 구매과정과 거래유형, 그리고 거래관계 유형별 입지 특성을 밝히는 것을 목적으로 한다. 사례연구를 위해 대구광역시의 대표적인 유통업체이자 향토기업인 동화백화점 계열 백화점 및 할인점을 대상으로 조사하였다. 사례기업의 농식품 구매유형은 주로 산지구매, 도매시장구매, 벤더구매가 중심이나 품목에 따라서 생식품과 공산품간에, 생식품 내에서도 세부품목별로 상이한 거래유형을 나타낸다. 농식품의 구매경로는 도매시장구매와 경매구매 등 중간 매개기관을 통한 구애와 산지구매, 개별계약농장구매 등 현지구매, 그리고 축산물구매 등으로 구분되며 각 구매경로 별로 독특한 구매노하우와 절차를 내포한다 공간적 측면에서, 고정 협력업체로 지정된 292개의 농식품 공급업체의 80$\%$ 이상이 대구와 경북지역에 집중 분포하고 있는 것으로 나타났다. 거래유형별로 대구지역 공급업체는 제조업체의 비중이 높은 반면, 경북지역 공급업체는 산지업체의 비중이 높다. 거래기간별로는 사례기업과 5년 이상 장기거래 관계를 지속하고 있는 업체가 70$\%$ 이상을 차지하여 거래지속성이 비교적 높은 것으로 나타났으며 특히 대구지역의 공급업체와의 거래지속성이 높은 것으로 나타났다. 품목별로는 대구지역은 공산품 공급업체의 비중이 높은 반면, 경북지역은 생식품 공급업체의 비중이 매우 높다.

• 유통과학연구
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• 제16권1호
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• pp.87-99
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• 2018

Purpose - The Export Infrastructure Strengthening Program(EISP) is a project to expand exports of agri-food products through providing customized export information to food distribution companies and supporting overseas information activities. A total of 39.6 billion won was provided by 2016. So, the purpose of this study is to analyze whether EISP is effective for expanding exports of agri-food products. Research design, data, and methodology - A simple average difference between the export performance of the policy beneficiaries and the non-policy beneficiaries can be biased if the export capacity or inherent characteristics of the enterprise are not taken into consideration. In order to solve the problem of such a bias, the propensity score matching(PSM) method has been employed in this study. PSM is a method of converting the characteristics of an export company into an index through logit analysis and then reducing the matching to one dimension to improve the accuracy of the performance measurement. Results - The balancing test was conducted to determine how the characteristics of the policy beneficiary group and the matched policy non-beneficiary group corresponded to each other. As a result of the test, we could not reject the null hypothesis that there was no difference between the two groups, so that after the matching, the two groups were similar and the explanatory variables were well controlled. Using the nearest neighbor matching with propensity score estimating through logit analysis, we estimated average treatment effect on the treated(ATT). The food companies participating the EISP had the effect of increasing the exports of $ 5.88 million. As a result, the number of export contracts increased by 11.77, the number of exporting countries by 7.52, the number of export items by 47.51, and the number of buyers' consultation by 3.50. And overseas marketing expenses increased by 35.92 million won. Except for the number of export contracts, other export performance results showed statistically significant results. Conclusions - As the EISP has a positive effect on the expansion of agro-food exports, efforts should be made to find out the limitations or problems of the policy in the future and to make a greater contribution to the increase of exports.

• 대한지역사회영양학회지
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• 제14권2호
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• pp.216-228
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• 2009

The purpose of the study was to investigate the influences of contract foodservice managers' personal characteristics, foodservice characteristics and organizational characteristics on job satisfaction, including interpersonal relationships, self-actualization and promotion opportunity categories. A survey was administered to four hundred contract foodservice managers of five large companies and five small/medium companies in the Seoul and Kyungin areas. The final response rate was 66%(N=265), and the data were analyzed using SPSS Windows(ver. 12.0). The respondents were 76.1% female, average age 28.8 years, and 73.0% were regular workers. Contract foodservices have profit and loss contracts(69.1%), single menu types(59.6%) and buffet serving styles(37.7%). There are significant differences of job satisfaction by some personal characteristic variables(gender, martial status, age, education, position, work hours, period of working for the present company, and payroll per year) and foodservice characteristic variables(type of contract and charge of food costs). In three job satisfaction categories, foodservice managers reported the highest interpersonal relationship satisfaction, following self-actualization satisfaction and promotion opportunity satisfaction in both large companies and small/medium companies. However, foodservice managers of large companies tended to be more satisfied regarding their promotion opportunities than foodservice managers of small/medium companies(p<0.05). Work hours, number of meals served/day, male, workload, communication with the clients, relationship with co-workers, obvious role and autonomy were significant factors to increase the job satisfaction in contract foodservices of large companies. On the other hand, relationships with co-workers and males were significant factors to increase the job satisfaction in contract foodservices of small/medium companies. This research suggests that contract foodservice companies need to understand the characteristics of their managers, foodservices and organizations to enhance the job satisfaction of foodservice managers and to develop specified human resource management strategies that can be applied to each company scale.

• 한국축산식품학회지
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• 제22권2호
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• pp.151-157
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• 2002

한국산 수출용 냉장 돈육 등심의 품질 특성을 조사하기 위해 수출 육가공업체 3개소에서 생산된 시료를 2$^{\circ}C$에서 50일간 냉장 저장하면서 일반성분과 물리화학적 특성 변화를 조사하였으며, 그 결과는 다음과 같다. 일반성분에서 수분은 I업체, 조단백은 II업체, 조지방은 II와 III업체의 시료에서 유의적으로 높게 나타났다(p<0.05). 물리화학적 특성변화에서 pH는 저장기간이 경과함에 따라 유의적으로 증가하였으며, 보수성은 II업체 시료가 유의적으로 높고, 저장기간이 경과함에 따라 유의적으로 증가하였다. 전단력은 II업체 시료가 유의적으로 낮았으며, 저장기간이 경과함에 따라 유의적으로 낮아졌다(p<0.05). 육즙손실은 II업체 시료가 유의적으로 많았고, 저장기간이 경과함에 따라 유의적으로 증가하였다. 가열감량은 저장기간에 따라 전반적으로 감소하는 경향이었다. 따라서 본 실험 결과 업체별 돈육의 품질 차이는 돼지 품종, 사육농가의 사육관리, 비육일수와 도축장에서의 도축방법, 냉각방법 등에 의하여 차이가 있는 것으로 판단되며, 이에 대한 추가 연구가 수행된다면 수출돈육의 품질향상을 가져 올 수 있을 것으로 판단된다.

• 한국식품영양학회지
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• 제10권3호
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• pp.314-319
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• 1997

한국산 대추를 4$^{\circ}C$에서 24시간 침지하여 마쇄하고, 30분 동안 끓인 다음 여과 sd축하여 당을 분석하였다. 대추는 씨뺀 무수건조 과육을 기준으로 수크로오스 25%, 프룩토오스 21.2%, 글루코오스 20.7%, 합계 66.9%, H사는 수크로오스 6.9%, 프룩토오스 2.1%, 글루코오스 2.4%, 합계 11.4%, V사는 수크로오스 5.9%, 프룩토오스 2.2%, 글루코오스 2.4%, 합계 10.5%의 당이 분석되었다. Invertase 처리로 수크로오스는 프룩토오스와 글루코오스로 완전히 가수분해되었다. 기타 다른 소당은 함유하지 않았다. 에탄올 침전으로 분리한 겔상의 다당은 대추의 경우 0.063%, V사 대추음료의 경우 0.0045% H사 대추음료의 경우 0.01%를 함유하였고, 1H-NMR 분석 및 카르바졸 분석 결과 펙틴으로 확인되었다. 대추펙틴에 함유된 갈락투론산은 61%, V사 음료의 펙틴은 58%, H사 음료의 펙틴은 55%였다.

• 산업경영시스템학회지
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• 제42권3호
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• pp.206-216
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• 2019

The present study identified several antecedents that create perceived resistance to supply chain management (SCM) change. This work particularly emphasizes SCM change, which is notable given its central role in reacting market orientation and varied environmental and managerial conditions. A careful case study on a small and medium sized food production company in South Korea leads to the formulation of our framework including one second-order construct of 'resistance' as well as eight first-order constructs of 'implementing the payment terms', 'balancing of business process', 'fear of responsibility', 'business sustainability transparency', 'past experience of failure', 'competence of work personnel', 'cooperation with third parties' and 'sharing personnel information with partner'. The hypothesized relation of first- and second-order construct was validated using survey sample data collected from 350 respondents who completed their questionnaire instrument. Results from confirmatory factor analysis revealed that nomological validity was established at statistical significance level by identifying six first order constructs of 'implementing the payment terms', 'fear of responsibility', 'business sustainability transparency', 'past experience of failure', a conbined construct of 'competence of work personnel/cooperation with third parties' and 'sharing personnel information with partner'. The findings from our work are expected to provide important insights to the strategy for SCM risk management for small and medium sized company.

• 한국프랜차이즈경영연구
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• 제14권4호
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• pp.1-16
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• 2023

Purpose: Previous studies show that perceived CSR motives have a significant impact on company evaluations. However, consumer responses to CSR motives vary depending on CSR motives. From this perspective, this study investigates the impact of CSR motives on consumers' responses in the context of food and beverage franchise companies using a scenario. Research design, data, and methodology: For achieving the purposes of the study, an example of a domestic food and beverage franchise company actively carrying out CSR activities was presented. Data was collected from 304 respondents aged 20 or older who were aware of CSR activities. The respondents answered the questionnaire after reading the scenario. The data was analyzed with SPSS 28.0 and SmartPLS 4.0 program. Result: Values-driven motive and strategic motive influence authenticity, while stakeholder-driven motive and egoistic motive did not influence authenticity. Values-driven motive influences on attitude, while stakeholder-driven motive, strategic motive and egoistic motive didn't. Lastly, authenticity influences attitude. Conclusions: Companies need to be aware that consumers may infer different motives for their CSR activities, and pay close attention to consumers' perceived motives from the planning stage of CSR activities. In particular, companies should focus on the values-driven motive and the strategic motive when planning CSR activities.

• Journal of Nutrition and Health
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• 제38권2호
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• pp.180-189
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• 2005

The purposes of this study were 1) to analyze the effect of the ERP quality (system quality, information quality, service quality) on the performance (end user satisfaction, user's performance, system utilization) of business, 2) to conduct the causal-effect analysis between outcome variables (user's satisfaction, user's performance, system utilization) of ERP in the contract foodservice management company. The questionnaires were distributed to 260 end users (dietitians, foodservice management managers) in charge of managing the institutional foodservice such as the office (government agencies, factories), schools (universities, middle and high school) and hospitals which were managed by contract foodservice management company 'C' in Seoul and Kyunggi. The surveys were performed from July 26, 2004 to July 30. 2004. Two hundred and fifty (250) questionnaires were responded (response rate: 96.2%). The statistical analysis was conducted using SPSS Win (11.5). And the descriptive analysis, factor analysis, reliability test, pearson correlation, simple and multiple regression analysis were performed. The results showed that among the 3 factors (system quality, information quality, service quality), the system quality and information quality were proved to have an effect on the user's satisfaction and user's performance significantly (p < .05). The influence of ERP quality (system quality, information quality, service quality) on system utilization were testified to be statistically significant (p < .05). The user's performance were affected significantly by system utilization (p < 0.001) and end user's satisfaction (p < 0.001). As a conclusion, to improve user satisfaction, which is the ultimate performance variable of an ERP system, high quality of an ERP system is the pre-requisite. And the user satisfaction and performance of business would be higher with the better quality ERP system. When constructing ERP system for the contract foodservice management company, we should improve system utilization and user satisfaction altogether so that user's performance could be ultimately enhanced and we should make efforts to enhance the quality level of ERP. (Korean J Nutrition 38(2): 180～189, 2005)

• 한국식품영양학회지
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• 제24권3호
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• pp.396-405
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• 2011

The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees' safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.

• 수산경영론집
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• 제40권2호
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• pp.1-25
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• 2009

The major part of non-commercial food service is food service for school which has no any objective quality standards. Each school has different standard when they buy seafood for SFS(School Food Service). The research purpose is whether or not the extrinsic cues of the seafood such as price, the source origin, company image, safety standards, etc or the intrinsic cues such as fishy smell, the hardiness of fish meat, others have any effect on the seafood evaluation when school nutritionist purchase it, for more objective basis. The research method is distributing questionnaire survey through e-mail or directly visiting the schools from October 30 to November 9, 2007. The questionnaire was distributed to 70 nutritionists of food service for elementary school in Busan. Total 50 questionnaires are used as data in the statistical analysis using SPSS package software. The research results are; First, there is interaction effect between the extrinsic and intrinsic cues of seafood for SFS. That is when the school nutritionist valued on intrinsic cues of seafood such as a fishy smell, the hardiness of fish meat and etc influence on the extrinsic cues such as price, source origin, reliable circulation process, HACCP application, etc. Second, the extrinsic cues of the seafood give no effect on perceived quality. Since seafood for SFS are heavy buying, prearrangement contract and most of them using pre-treated frozen aquatics. Third, the intrinsic cues of the seafood give no effect on perceived quality. The extrinsic cues consist of 5 parts namely "opening about quality", "source origin", "company image", "safety/standards" and "price/package". However, "safety/standard" was the only affecting factor to perceive quality. The reason is that in fact they have no standards or any document proving the quality of the seafood unless safety standards factor. Last, the perceived quality is an important factor for perceived value and purchase intention. It is showed that there is a path to form a willing to buy through the perceived value after school nutritionist recognizes the perceived quality.