An improvement activity is necessary for the existence strategy of the corporate. We search effective activities by the integration, implemention of the Quality Control Circlle and the Suggestion Activity System on the various improvement activity. Therefore, Each of the concept and step are surveyed. We output the commonness and the difference, and propose "The Suggestion Circle Activity" that is the new integration, improvement activity. activity.

가상 커뮤니티는 짧은 기간에 많은 사용자들을 불러모으면서 대량의 트래픽을 발생시킬 수 있기 때문에 비즈니스적 기회를 창출할 기회가 빨리 다가온다. 하지만 많은 사용자들을 확보하는 것이 이러한 사용자들을 대상으로 수익모델을 창출하는 것을 의미하지는 않으므로 많은 운영자들이 경제적 면에서 어려움을 겪고 있다. 그래서 가상 커뮤니티에서 수익을 이끌어내기 위해서는 커뮤니티 운영자의 체계적인 경영전략이 뒤따라야 하며, 회원들이 거부감을 느끼지 않도록 자연스럽게 수익모델로 연결시켜야 한다는 힘겨운 과제가 놓여있다. 따라서 본 연구에서는 이러한 가상 커뮤니티의 전략적 구축, 운영 및 성장 방법에 대해서 분석하고 커뮤니티의 특성에 맞는 다양한 수익모델들을 제시하여 이를 바탕으로 사례에 대한 적용안을 마련해 본다.

The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of 「convenience」, 「food quality」 and 「menu variety」were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables 「menu variety」 and 「facilities」in 'self-operated' operations, whereas 「food quality」, 「menu variety」 and 「price」 in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression 「food quality」(p〈.001), 「price」(p〈.001), 「facilities」(p〈.001), 「convenience」(p〈.001), 「menu variety」(p〈.001), 「manager's attitude」(p〈.0l), and 「atmosphere」(p〈.01), in decreasing order, significantly impacted on 「overall customer satisfaction」.

The purposes of this study were to : (a) investigate overall operating conditions of university residence hall foodservice, (b) compare them by the management systems. Questionnaires were hand delivered and mailed to 73 foodservice managers. A total of 56 were usable; resulting in 76.7% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test. Sixty-four percent of the foodservice operations were 'self-operated'; 23% were 'contracted'; and 13% were 'rented'. Eighty-three percent of operations provided 'single menu'; forty-six percent of foodservice operations with 'partially self-service'; and forty-one percent with 'complete self-service'. Forty-four percent of overall foodservice operations provided 1,000-2,000 meals per day; thirty-one percent provided less than 1,000 meals per day, and twenty-four percent provided more than 2,000 meals per day. The highest meal price was 1,950 won and the lowest was 700 won with average of 1,295 won. The mean number of employees was 12.2; the number of working hours was 59.7 hours per week.

Port Simulation 문제는 항만의 운영실태를 분석하는데 있어서 크게 두 가지 측면에서 연구되어 왔다. 하나는 항만의 운영효율을 분석하기 위한 연구이고, 다른 하나는 항만과 인근 도시간의 물류시스템과 관련된 연구로 분류할 수 있다. 인천항은 ‘96년도 체선율이 32.3%로 국내 다른 항만과 비교해 보면 가장 심각한 체선실태를 보이고 있으며 이에 따른 물류비용을 포함한 추가비용의 손실이 크다. 따라서 기존의 연구에서 인천항의 체선현황을 분석하고 개선방안을 제시하는 Simulation Model이 연구되었고, 이를 이용한 의사결정지원시스템을 개발해서 활용방안을 모색중이다. 그러나, 이들 연구에서는 아직 실제 운영하고 있는 연속관리부분에 대해서는 고려하지 않았다. 이에 본 연구에서는 기존의 연구를 검토하고 특히 선박의 대기시간을 줄이고 선석의 활용도를 높일 수 있는 연속관리 부분을 집중 연구 이를 시스템에 반영하였다. 향후 연속적인 선석접안을 적용하여 얻은 결과를 기존의 Port Simulation 이나 선석운영 의사결정 지원시스템 개발에 활용하려 한다.

선석배정문제는 항만운영 및 관리의 첫단계이며, 각 항만의 지리적, 자연적 특성에 따라 매우 독특하면서 복잡한 성향을 띠고 있다. 특히, 인천항은 그 지리적 특성상 갑문이라는 특수한 시스템과 많은 종류의 화물을 취급하기 때문에 만성적인 체선·체화 현상을 보이고 있으며 많은 물류비의 상승 등 경쟁력을 상실하고 있는 실정이다. 본 연구에서는 인천항의 갑문이용과 선석의 배정문제에 있어서 실제 인천항을 운영하는 전문가 집단의 지식을 규칙화하고, 실제자료를 토대로 갑문의 영향을 분석하여 보다 효율적으로 운영할 수 있는 시스템과 예기치 못한 상황에 대한 대처를 원활히 할 수 있는 선석운영 의사결정지원시스템을 구축하였다. 특히 본 연구에서는 기존 연구에서 고려하지 못한 갑문을 중심으로 교차제한사항과 선석운영의 효율을 높일 수 있는 이안을 예상한 입항선박을 고려하였으며, 더 나아가 사용자로 하여금 쉽고 빠르게 선석을 운용할 수 있도록 개선된 그래픽 사용자 인터페이스(Graphic user Interface)를 갖는 대화식 접근법(User interactive approach)체제의 실시간 선석운영 의사결정지원시스템을 개발하였다.

This study investigated the management environment of medium and small business by examining the role of medium and small business in national economics, the change in management condition, and the problems in quality and technique. Also we analyzed problems in the past quality control activity of our medium and small business, and examined the driving direction and introduction method of QM. And to understand the effect of manager's concern in quality management to observe the quality system before and after introduction of QM. A target for this investigation is the medium and small business which has introduced QM through ISO 9000.

This study is designed to 1) understand customers' choice behavior and preference of foodservices in campus and 2) provide recommendation on management strategies for university foodservice manager. Individual interview and focus group interview were used to identify important selection attributes. The questionnaire was developed and distributed to 480 Yonsei university students and statistical data analysis was completed using SPSS WIN/7.5 for descriptive analysis, multidimensional scaling and conjoint analysis. The results of this study were summarized as follows: Students evaluated four foodservices in different ways, and strength/weakness points could be identified from the evaluation patterns. Most students(51.1%) were frequently used 'A' foodservice, though they preferred other foodservices, and cost, mainly, caused the difference. Perceptual map from multidimensional scaling showed that preference and patronage were close with different attributes. Cost was most relatively important attribute to select foodservice in campus from conjoint analysis. Therefore, relative importance of attributes should be considered in customer preference survey for constructing management plan.

The objectives of this study were to analyze customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. The instruments were developed by reviewing literatures on customer satisfaction and by intervewing with managers, employers and customers. A total of 1000 questionnaires were hand delivered at the ten contracted foodservice operations by designated coordinators. A total of 833 questionnaires were usable; resulting in an 83.3% response rate. Statistical data analysis was completed using the SAS 6.04 for description, T-test, ANOVA. Overall customer satisfaction score for office building foodservice was significantly higher than those for manufacturing company foodservice. As for the type of management contracts, overall customer satisfaction score for management fee contracts was significantly higher than those for profit and loss contracts. With regard to payment method, overall customer satisfaction score for meal card was higher than those for POS system. Concerning the categories of service, overall customer satisfaction for combo-tray service was higher than those for cafeteria-tray service and partially self-service. As for types of menus, the score of overall customer satisfaction was not significantly different between cafeteria menu and double choice menu.

현재 가스관련 3법상의 가스사고예방지원금은 그 적립방식이나 규모가 현실에 맞지 않아 가스사고배상책임보험의 충실한 운영에 별로 도움이 되지 못하고 있는 실정이다. 따라서 본 논문에서는 가스사고예방지원금의 운영에 관한 것으로 지원금의 적립방법, 지원금의 규모 및 활용방법의 검토를 통하여 가스사고에 대한 사전 예방기능을 강화하는 한편 예방효과를 극대화 할 수 있는 방안을 모색하였다.

The status of general food service administration and nutrition education was investigated in 111 elementary schools located in Inchon Metropolitan Area by questionnaires. The results are as follows ; 1. Most schools served 5 lunches per week. Meal cost per capita was 1212.1 won in urban type school and 979.0 won in rural type school. Most schools(91.9%) had 1 regular dietitian and 1 regular cook. With increasing number of students the number of temporary employees increased significantly. Most school dietitians(86.5%) were in their twenties and had 2 year careers. 2. Most dietitians(90.1%) planned the menu based on the RDA with the first consideration in nutritional needs of the students. Many dietitians(81.8%) surveyed on the food preferences of the students at least once a year. About 86% of the schools had the food service committee which was helpful. Dietitians were the first one in charge of food purchasing and checking, and sometimes a manager in general school affairs worked together. One third of the schools used the volunteer parents in food services. 3. Most school dietitians(97.2%) gave the students nutrition education using handouts once a week. However, they could not teach the students through the classroom lecture because they are not the regular teachers. Food garbages were removed by the professional trash collecting company or by using fermentation machines or by giving them to animals as feeds. School events concerning the food and nutrition were mostly drawing pictures and composition. Only 36.4% of the school dietitians had experienced in nutrition counseling for an individual student. Most of them(99.1%) thought that individual counseling is necessary if they have enough time and chances to do.