The purpose of this study examined important factor of performance on Contract Foodservice management. Three contract Foodservice companies were selected which were located in Seoul & kuonggi province. 300 units were chose. The questionnaire was composed of seven part. There were the operation of food management, the operation of menu, the operation of equipment and facilities management, the operation of solid waste and safety management, the operation of waiting time management. As a result of the survey B&I foodservice was listed higher than University foodservice as food hygiene, FIFO and food shelf life. University foodservice employees worked 4 hour longer than B&I foodservice employees, so turnover rate was higher than it. Comparing the number of feeding, B&I foodservice equipment and facilities scale was bigger than University foodservice equipment and facilities. The rate of solid waste on B&I foodservice was 11.468% and the rate of University foodservice was 16.23%, the waiting time of University foodservice was about 8mins longer than B&I foodservice.

This paper discusses the analysis of financial ratios of the Korean coastal passenger shipping company 1997 and 2000. Coastal passenger shipping company shows a very high ratio of the fixed-assets because these shipping company own relatively expensive ships. The current debts are composed of short-term borrowings and lease and the ratio of the current debts is rather high considering to the size of shipping company. The equity ratio of passenger shipping company has recently been decreased, but the debt ratio has been increased. Both the profitability and activity ratios have grown worse in recent years. In order to improve the performance of coastal passenger shipping company, they should develop the leisure facilities and good items to attract travellers.

It is reported that, admitting some of the Small and Medium Industries in Korea have world-wide up-to-date technology, but technical competitiveness of most of Industries is approximately 43％ that of advanced countries. A research has been carried out to evaluate technical competitiveness of the Small and Medium Industries in Kangwon Province based on the objective standards. It is identified that competitiveness of technology is higher in general while capability of technical development is relatively lower.

This study was designed to develop the education and training program of dietitians and cooks in contracted foodservice management company. The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires were hand delivered at the fourteen contracted foodservice management companies by designated coordinators. A total of 286 questionnaires were usable; resulting in a 70.0% response rate. Statistics data analysis was completed using the SPSS for frequency analysis, reliability, mean value, t-test and ANOVA. The results of this study were summarized as follows: 1. The dietitians wanted to take a management course. The cooks wanted to take a culinary education. The dietitians and cooks took an emphasis on service education, foodborne illness & HACCP and sanitation & safety. Service as well as the taste of food and sanitation was emphasized according to the flow of customer satisfaction. 2. Contracted foodservice management company should provide dietitians and cooks with an education for the job to accomplish customer satisfactions.

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 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.

This study is resource planning of painting lines in Korean motor company using simulation techniques. The painting lines have bottle neck problems that is considered production capacity, number of lines and so on. The alternative solutions is decided by the result of simulation techniques. This Paper is focused on resource planning using simulation techniques.

간판시스템의 목적은 최소한의 자원으로 수요에 대처하고, 궁극적으로 생산리드타임을 단축하여 제품생산원가를 줄여 대외적인 경쟁력을 확보하는 데 있다. 간판생산시스템은 수요에 따라 생산하여 최소한의 재고를 보유하고 공급하기 때문에 다품종 소량생산에 매우 적합하다. 그러나 간판시스템을 도입하는 데에는 생산시스템에 많은 조건들이 전제가 되어야 한다. 그리고 간판시스템은 JIT 생산시스템을 이루는 하부구조가 안정적인 상태를 유지할 때 성공적인 도입이 가능하다. 본 논문에서 우리나라 기업, 특히 중소기업에서의 간판시스템 도입 시에 성공적인 도입을 위해 고려해야 할 사항과 절차 등 표준모델을 제공하는데 있다.

국내외적인 다양한 環境의 變化에 직면하게 된 기업들에게는 成長과 發展을 위해 새로운 환경에 대한 적절한 대응이 요청되고 있다. 이 때 기업들이 가장 중요시하고 민감하게 대응해야 하는 것은 경쟁력의 향상을 통한 경쟁우위의 構築과 防禦이다. 국민경제의 海外依存度가 높은 우리나라에서는 기업의 경쟁력을 높이는 하부구조로서 수출입 상품을 효율적으로 수송하는 교통서비스와 綜合物流(logistics)의 구축 및 합리적인 운영이 중요하다. 國際綜合物流(International logistics)의 주요 활동으로서 외항화물운송서비스는 국내기업의 배후지원 기능으로서 뿐만 아니라 貿易外收支 稼得源으로서 주요 역할을 담당하고 있기 때문에 외항화물운송서비스의 경쟁력 제고와 경쟁력을 결정하는 여러 요인들에 대한 硏究의 필요성이 높다. 본 연구는 우리나라 交通서비스 특히 國際運送에 있어 중추적인 역할을 담당하는 해운서비스에 대한 경쟁력 決定要因에 대해 기업차원에서 그 決定要因을 파악하고 因果關係를 규명해보고자 시도하였다. 선행연구와 전문가의 견해에 기초한 여러 變數들로 구성된 설문조사와 實證分析 결과 海運서비스의 경쟁력에 영향을 미치는 要因으로는 對顧客서비스 수준, 관련산업으로서 陸上運送業과의 統合程度, 情報시스템의 정도, 水平的 連繫로서 共同運航의 정도, 船舶量과 컨테이너 용기의 보유정도, 기업가와 전문경영자의 전문능력과 근로의욕, 근로자의 전문능력과 근로의욕 등이 확인되었다. 그리고 해운서비스가 국제성이 강하고 경쟁력이 거의 완전히 노출되어 있기 때문에 근로자, 기업가 및 전문경영자 등 人的資源도 주요한 영향요인으로 나타나고 있다. 이러한 영향요인들을 기초하여 해운서비스 기업의 경쟁력 증대방안들을 제안하였다.

Today, with the rapid development of economy and the rapid advancement of urbanization, there are still many difficulties and challenges on the road of enterprise production and operation. Especially financial risk, which always accompanies the entire development process of the enterprise, is one of the risks that have the greatest impact on the production process and operation of the enterprise. Timely management and prevention of financial risks is the core link of enterprise operation and development. It can be said that the real estate industry is a very basic and mainstream field, with a certain leading position, and is the mainstay in the process of economic development. Many domestic policies have promoted the development of the real estate industry. The real estate industry continues to grow. Based on the relevant theories of financial risks, this study analyzes in detail the current financial problems faced by Company A, explores the relevant influencing factors of the financial risks of the enterprise, and puts forward specific countermeasures to prevent financial risks, which can help Company A improve the financial risk management system and reduce the occurrence of financial risks.

The study aims to investigates and explore the quality of work life (QWL) and also to find out which QWL factors are considered as primary factors among employees of PT. Duta Transformasi Insani, a consulting service management in Indonesia. The factors of QWL in this study consist of nine components, which are: work environment, organizational culture and climate, relation and cooperation, training and development, reward and compensation, facilities, job satisfaction and job security, work autonomy, and resource adequacy. This study conducted a survey of every employee who works for PT. Duta Insani, which consists of various sample characteristics, such as gender, education level, and length of employment. The descriptive analysis also analyzes how the QWL condition in this company. The method in this research using quantitative descriptive and factor analysis, together with validity and reliability tests, to fulfill the study objectives. The results showed that most dimensions of employees’ QWL are within a valid category, with an 80 percent average of this variable. Furthermore, the results also indicate there are two major factors constituting the quality of work life of the employees of PT. Duta Transformasi, which are supportive organizational culture, accounting for 47.75 percent, and organizational facilities, accounting for 13.03 percent.