• Journal of Labour Economics
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• v.37 no.3
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• pp.45-73
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• 2014

This study analyzes the effect of labor unions in Korean manufacturing industry on wage variance of men from 1988 to 2012. The results are as follows. Firstly, the wage variance within establishments is higher than that between establishments, and the wage variance between establishments in the non-union sector has increased significantly compared to that in the union sector since 2000. There is strong evidence that the latter is due to the solidarity wage policy of unions which has strengthened since the early 2000s. Secondly, the influence of labor unions on the wage structure within the union sector has gotten stronger recently despite the general drop in the labor union membership. Thirdly, since the mid-1990s labor unions have contributed to reducing the overall wage variance. It implies that decline in the unionization rate over the years in Korea is likely to have contributed to increasing wage inequality.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.340-348
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• 2002

Changes in the physicochemical properties of frying oil after single or repeated use in foodservice establishments were studied. The experiment was designed to simulate the practical frying practice based on a survey from the dieticians in the food service establishments. Used oils came from the single frying of mackerel and the sequential frying of 1) potato and mackerel, 2) battered pork and mackerel, and 3) potato, battered pork, and mackerel. The used oil samples were analyzed and compared with the fresh one. Oil quality parameters such as acid value, peroxide value, thiobarbituric acid value, iodine value, viscosity, and color were measured at each step of deep-fat frying. The physicochemical properties of the frying oils have been more or less affected by the frying conditions. However, the used oils resulted from the experimental trials were within the range of acceptance as indicated by the acid and peroxide values.

• Journal of Labour Economics
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• v.39 no.4
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• pp.31-56
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• 2016

This study analyzes the effect of a minimum wage on the wage compression within Korean establishments. The results are as follows. Firstly, increases of a ratio of workers who get minimum wage within establishments have a effect to compress the wage distribution within establishments. Secondly, the establishment average wages get lower as their minimum wage ratios get larger. In this situation, high wage group's wages fall deeply than low wage group's these. Thirdly, the relative wages of high wage group to low wage group tend to be small as their minimum wage ratios get larger. To conclude, a increase of minimum wage has a effect to raise low wage workers' wages directly, and to reduce high wage workers' wages or increase rates indirectly. And the wage distributions are compressed as a result. So government's policy to increase minimum wage will have a result in reducing wage inequality.

• Journal of Labour Economics
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• v.29 no.3
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• pp.25-48
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• 2006

In this study, the wage differentials between standard and non-standard workers are estimated using the data from the Establishment Employment Survey of 2003. The estimated wage differentials between standard and non-standard workers become greater controlling for the fixed effects of establishments. The within-establishment wage differential is estimated to be 20.7% between male standard and male non-standard workers in unorganized establishments controlling for establishment heterogeneity. However, the estimated overall wage differential is reduced to 6.8% due to the high wages of non-standard workers in large size establishments and the low wages of standard workers in small size establishments. This difference between 20.7% and 6.8% reflects the between-establishment wage differential. In organized establishments, the wage differential becomes larger, 21.8%, between male standard and male non-standard workers. For the male workers, the greatest wage differential between standard and non-standard workers is found in unorganized large size establishments: it is 35.9%. In organized establishments, it contracts to 25.8%. The additional estimations on the probability of becoming non-standard workers are done. For the male sample, the probability of standard workers to become non-standard workers in unorganized establishments is 6.0 percentage points higher than that in small size organized establishments. The probability is 20.7 percentage points higher for the female sample. However, the signs of the interaction terms of union and large size establishments are all negative. While the effect of large size establishments reduces the effect of union on the probability to 7.3 percentage points for the males, it reduces the probability to 16.0 percentage points for the females.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.555-561
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• 2003

The purpose of this study was to analyze the microbiological hazards of dried fish (Jwieochae, Ojingeochae and Bugeochae), and to apply pretreatment methods to increase the safety of cooked dried fish within foodservice establishments. Microbiological inspections were conducted on Total Plate Count, Coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. The study results are summarized as follows. According to the Hazard analysis, there are many problems showing high numbers in terms of Total Plate Count and Coliforms, which were both well over acceptable standard levels. E. coli and Staphylococcus aureus were detected at certain foodservice establishments, while E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected at all. By applying various pretreatment methods, such as washing, blanching, pan frying and microwave heating, the levels of microbiological hazards were able to be controlled and lowered. Blanching was the most effective method, followed by panfrying, microwave heating and washing. The Total Plate Counts gradually decreased with increasing number of times washed and seconds panfried. From these results, it is concluded that to guarantee food safety, cooked dried fish raw materials should be kept hygienically and appropriate pretreatment methods applied before cooking.

• Korean Journal of Community Nutrition
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• v.21 no.5
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• pp.463-476
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• 2016

Objectives: Environmental, social and personal factors influence eating patterns. This study aimed to investigate the relationship between unhealthy food outlets within a residential area and obesity using nationally representative Korean survey data and data from the Census on Establishments. Methods: Data on the food intakes and socioeconomic variables of a total of 9,978 adults aged ${\geq}19$ years were obtained from the 2013-2014 Korea National Health and Nutrition Examination Survey. Geographic locations of restaurants were obtained from the 2013 Census on Establishments in Korea. Administrative area was categorized into tertiles of count of unhealthy food outlets based on the distribution of number of unhealthy food outlets among all urban (Dong) and rural (Eup or Myun) administrative districts in Korea. Multilevel logistic regressions model were used to assess the association between the number of unhealthy food outlets and obesity. Results: People living in the district with the highest count of unhealthy food outlets had higher intakes of fat (45.8 vs. 44.4 g/day), sodium (4,142.6 vs. 3,949.8 mg/day), and vitamin A (753.7 vs. $631.6 {\mu}gRE/day$) compared to those living in the district with the lowest count of unhealthy food outlets. A higher count of unhealthy food outlets was positively associated with frequent consumption of instant noodles, pizza, hamburgers and sandwiches, sweets and sour pork or pork cutlets, fried chicken, snacks, and cookies. Higher exposure to unhealthy food outlets was associated with increased odds of obesity (1st vs. 3rd tertile; OR 1.689; 95% CI 1.098-2.599). Conclusions: A high count of unhealthy food outlets within a residential area is positively associated with the prevalence of obesity in Korea. The results suggest that food environmental factors affects the health outcomes and interventions aiming to restrict the availability of unhealthy food outlets in local neighborhoods may be a useful obesity prevention strategy.

• The Journal of Information Technology
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• v.3 no.2
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• pp.23-37
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• 2000

This study examines the effect of trade union on the structure of wage determining and the variance of wage in manufacturing and non-manufacturing, 1993, in Korea It finds that the wage determining mechanism is significantly different between union and nonunion establishments, and that the wage inequality is too significantly lower among workers in establishments that are unionized than among those that are not. However, it is not clear whether the union wage policies designed to standardize rates have the effects of reduction in wage variance. that is mostly because of smaller variance within unionized workers having the same wage determining characteristics.

• Journal of The Korea Institute of Healthcare Architecture
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• v.7 no.2
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• pp.37-45
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• 2001

The hospice movement evolved as an alternative to hospitals as places to die. Recently, the palliative care for dying and hospice has been developed rapidly and placed itself as one of the medical systems. But the studies on hospice program and establishment method in Korea are few or no in comparison with developed countries. Hospice unit within a general hospital is more efficient hospice type than other terminal care establishments, therefor it will be developed rapidly. With this in mind, this study puts elements of architectural planning on the hospice unit for the space requirements. Also, It is investigated the architectural conditions of hospice unit within a general hospital, analyzed the unit space and spatial composition in hospice unit. The purpose of this study is to propose the fundamental data and unit space for architectural plan and design.

• Journal of the Korean Society of Food Culture
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• v.38 no.4
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• pp.239-245
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• 2023

The objective of this study was to explore how different types of rewards affect customers' inclinations to engage in environmental activities promoted through restaurant social media platforms. In addition, we investigated the potential moderating role of customer level of participation within the social media community. A total of 202 valid responses obtained by distributing a self-administered survey among restaurant patrons were subjected to hierarchical regression analysis to examine relationships between variables. The findings underscored the significant influence of economic and social rewards on shaping customer intent to participate in environmental initiatives promoted within restaurant social media communities. Furthermore, the study revealed that the extent of customer participation within the social media community moderated the relationship between rewards and their likelihood to partake in environmentally conscious behaviors. These results have meaningful implications for restaurant managers seeking to promote environmental initiatives effectively through social media platforms and within their establishments.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.339-353
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• 2003

The rapid increase in food borne illness outbreaks in Korea has been one of the major threats to the Nation's Health. Foodservice establishments have been identified as the major place for these outbreaks, mainly due to the lack of sanitary management and sanitary facility management practices. The purposes of the study were to develop hospital foodservice facility evaluation tools, based on the general HACCP-based standards and guidelines, for hospital food service establishments, to ensure the safety of these foodservices and to reduce the risk of food home illness. The scope of this study included: 1) an assessment of the current foodservice sanitation practices and managements for 6 general hospitals, with more than 400 beds, and 3 general hospitals, with less than 400 beds; 2) the development of foodservice establishments sanitation evaluation tools and sanitation standards, based on the HACCP system. The survey data showed varied results between the hospitals surveyed. Most of the hospital foodservice operations had many problems with ventilation and the plumbing. The total dimensional mean scores for the hospitals with more than 400 beds and less than 400 beds were 31.5 and 27.0, respectively. The highest dimension scores were for the water supply facility and lighting, with the lowest for insect and rodent control and toxic materials management. The levels of the mean scores were very low, especially for the general hospitals with less than 400 beds. These low mean scores may have arisen from critical problems within the hospital foodservice operations. The most needed facility management items for improvement were: storage shelf should be spaced 6 inches from the floor and walls, the use of three compartment sinks, utility sinks and cleaning facilities, with a floor drain for cleaning mops or liquid wastes, a ventilation hood designed to prevent dripping onto food, cooking facilities should be disassembled for washing and sanitizing, a separated hand washing sink and a sanitized food board for each area should be provided, all toxic material must have warning labels attached, and be stored in an area away from food preparation under padlock. The evaluation tool consisted of 14 dimensions, with 65 check-off items. The results of this study will provide basic facilities' guidelines to regulators, or foodservice industry personnel, wishing to build, or expend, and establish an efficient flow of food. As a result, food borne illnesses will be effectively prevented, and the Nation's health will be promoted for the development of their own sanitation standards, with a checklist for the safe production of foods.