• 노동경제논집
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• 제37권3호
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• pp.45-73
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• 2014

"임금구조기본통계조사" 자료를 이용하여 1988년부터 2012년까지 한국의 노동조합이 제조업에 종사하는 남성 근로자의 임금분산에 미친 영향에 대해 분석하였다. 그 결과는 다음과 같다. 첫째, 지난 20여 년 동안 노조-비노조부문 간 임금분산의 격차가 확대된 것은 비노조부문에서 사업체 간 임금분산이 급격히 확대되었기 때문이었다. 노조부문의 사업체 간 임금분산이 별로 변하지 않은 것은 사업체 노조 사이에 연대임금정책이 작동하고 있기 때문인 것으로 보인다. 둘째, 노조와 비노조부문 간 임금분산의 격차를 분해한 결과 최근에 인적자본에 대한 보상의 차이로 인한 분산의 격차가 확대되었음을 발견하였다. 셋째, 노동조합은 전체 근로자의 임금분산을 축소시키는 역할을 하였으며 이는 노동조합의 약화가 임금불평등을 확대하는 데 기여하였음을 시사한다.

• 한국식품조리과학회지
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• 제18권3호
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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.

• 노동경제논집
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• 제39권4호
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• pp.31-56
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• 2016

본 논문은 최저임금의 사업체 내 임금압축 효과를 다룬 것이다. 분석 결과 사업체 내 최저임금 비중의 증가는 사업체 내 임금분포를 압축시키는 것으로 나타났다. 또한, 최저임금 비중이 큰 사업체일수록 사업체 평균임금이 낮아지는데 이때 고임금 그룹의 하락폭이 저임금 그룹보다 더 크게 나타나며, 저임금 대비 고임금 근로자의 상대임금도 최저임금 비중이 큰 사업체일수록 작아지는 것을 확인할 수 있었다. 본 논문은 다음과 같은 것을 시사한다. 최저임금 인상은 직접적으로는 저임금 근로자의 임금을 상승시키며, 간접적으로는 고임금 근로자의 임금을 하락시키거나 상승폭을 둔화시켜 결과적으로 임금분포를 압축시킨다. 따라서 정책적으로 최저임금의 인상은 임금 불평등도를 낮추는 효과를 얻을 수 있을 것으로 기대된다.

• 노동경제논집
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• 제29권3호
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• pp.25-48
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• 2006

본고는 2003년 사업체근로실태조사 자료를 사용하여 사업체의 고정효과를 통제한 후 정규-비정규근로자의 임금격차를 추정한다. 사업체의 고정효과를 통제하면 정규-비정규근로자의 임금격차는 통제하기 전보다 매우 커진다. 사업체 고유의 이질성(heterogeneity)을 통제한 후 노동조합이 없는 사업체에 근무하는 남자 정규-비정규근로자의 임금격차(within-establishments wage differential)는 20.7%로 매우 크지만, 저임금 사업체의 정규근로자 임금보다 고임금 사업체의 비정규근로자 임금이 더 높아 모든 사업체에 걸쳐 평균적인 임금격차는 6.8%로 축소된다. 이 20.7%와 6.8%의 차이는 사업체간 임금격차(between-establishments wage differential)를 반영한다. 노동조합이 있는 사업체에 근무하는 남자 정규-비정규근로자의 임금격차는 21.8%로 확대된다. 이 임금격차가 가장 심각한 곳은 노동조합이 없는 300인 이상 대규모 사업체로 남자의 경우 무려 35.9%에 달한다. 노동조합이 있는 대규모 사업체에서는 이 임금격차가 25.8%로 축소된다. 본고는 추가적으로 비정규근로자가 될 확률을 추정한다. 남자의 경우는 노동조합이 있는 중소규모 사업체의 근로자가 노동조합이 없는 중소규모 사업체의 근로자보다 비정규근로자가 될 확률이 6.0%포인트 더 높고, 여자의 경우는 20.7%포인트 더 높다. 그러나 노조와 대규모 사업체의 교차항의 추정 계수는 남녀 모두 음의 부호를 가진다. 남자의 경우는 대규모 사업체가 노동 조합의 효과를 7.3%포인트 낮추고 여자의 경우는 16.0%포인트 낮춘다. 위의 분석으로부터 노동조합의 역할과 이에 대한 사용자의 대응방식을 확인할 수 있다. 노동조합은 정규근로자를 보호하고 이들의 임금을 높이지만 이에 대응하여 사용자는 가급적 비정규근로자를 고용하고 그들의 임금을 낮추어 고용유연성을 높이는 동시에 비용절감을 시도하고 있는 것으로 보인다. 그러나 대규모 사업체의 노동조합은 비정규근로자의 고용을 억제하고 있는 것으로 보이며 나아가 남자의 경우는 정규근로자의 채용을 관철시키고 있는 것으로 보이고, 비정규근로자의 임금을 높여 사업체의 특성을 통제한 후의 정규 비정규 임금격차를 부분적으로 완화하고 있는 것으로 보인다.

• 한국식품조리과학회지
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• 제19권5호
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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.

• 대한지역사회영양학회지
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• 제21권5호
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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.

• 정보학연구
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• 제3권2호
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• pp.23-37
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• 2000

본고는 노조부문과 비노조부문간 임금불평등에 차이가 나는 요인을 분해하여 임금분배에 대한 노동조합의 직.간접적인 효과를 추정한 것이다. 노동부의 $\ulcorner$1993년 직종별 임금실태조사자료$\lrcorner$를 이용한 실증분석 결과에 의하면, 노조부문과 비노조부문간에 임금결정 메커니즘이 상이하면서도 노조부문의 임금불평등이 비노조부문에 비해 작았다. 그러나 이것은 임금분산을 요인별로 분해한 결과에 의하면 노조의 임금표준화전략에 의한 축소효과라고는 보기 어렵고, 오히려 부문간 특성 분산도의 차이에 기인하는 것으로 나타났다.

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제7권2호
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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.

• 한국식생활문화학회지
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• 제38권4호
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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.

• 한국식품조리과학회지
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• 제19권3호
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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.