21세기 경영환경 변화의 중심에 ‘지속가능성’(sustainability)과 ‘지속가능경영’(sustainable management) 이 대두되고 있다. 21세기는 그 어느 때보다도 인류의 생존은 물론 기업의 성장과 발전을 위해서도 ‘지속가능성’을 기업경영의 모토로 삼지 않을 수 없게 되었다. 기업의 지속가능한 발전을 위하여 무엇을, 어떻게 준비해야 할 것인가? 이런 이슈를 해결하기 위해 지속가능경영에 대한 기업과 정부 및 사회의 관심이 높아지고 있다. 그러나 지속적으로 생존 및 번영을 추구하는 다국적 기업의 지속가능경영에 대한 실증 연구는 아직 많이 부족한 실정이다. 따라서 본 연구에서는 다국적 기업의 제품과 서비스에 대한 소비자의 구매의도를 파악함으로써, 이론적이며 현실적인 전략적 시사점을 도출하고자 한다. 먼저, 문헌연구를 통해 기업의 지속가능경영 활동을 효율성, 친환경보호, 에너지관리, 소비자보호, 윤리경영의 다섯 가지 독립변수로 도출하였다. 이러한 특성들이 구매의도에 영향을 미치며, 신뢰가 독립변수들과 구매의도 사이에서 매개효과를 보인다는 종합적 모델을 구축하였다. 그리고 일반소비자 269명을 대상으로 실증분석을 실행하였다. 실증분석 결과, 지속가능경영의 효율성, 친환경보호, 에너지관리, 소비자보호, 윤리경영이 ‘신뢰’에 긍정적인 영향으로 나타났으며, 다섯 가지 독립 변수 중 효율성과 윤리경영의 경우, 구매의도에 미치는 직접적 영향은 기각되었다. 또한, 지속가능경영의 효율성, 친환경보호, 에너지관리, 소비자보호, 윤리경영 요인이 구매의도에 미치는 관계에 있어서 ‘신뢰’는 정(+)의 매개효과를 보였다.

『Act on Facilitation of Purchase of Small and Medium Enterprise – Manufactured Products and Support for Development of Their Markets』 was created and implemented. The act states that the materials designated by the Small and Medium Business Administration are directly purchased from the small and medium enterprises and provided to the construction companies so that the materials can be provided as GFGI (Government Furnished and Government Installed) in the case of a public construction project. This thesis is aimed to analyze the current status on the problems of each project party and understand their improvement requests so that mutually beneficial plans can be sought and improved process is presented for the continuous development of the direct construction material purchase system as well as successful construction projects. And This thesis summarized the purpose of the institutions and their change histories, and related law as well as codes for the better understanding of administrative procedures for the purchase system and the analyses as well as the improved process on the difficulties in complying with the current institutions.

The purposes of this research were to; (a) identify useful information source; (b) assess the usefulness of the Internet as an information source; and (c) assess the degree of Internet utilization for purchasing process in food service industry. The results were as follows; 1. 'personal experience and colleague recommendation' was perceived as the most useful information source, whereas the most frequently used source was 'Internet web site' for real purchasing practice. 2. the most frequently used purchasing activity through Internet was 'online ordering', followed by 'gathering product/component information', however e-marketplace or Internet bidding were less performed by Internet. 3. acquisition of real time information, rapidity, accuracy, and increasing effectiveness of purchasing process were reported the advantages of Internet utilization. 4. respondents somewhat or strongly agreed with the importance of Internet in terms of present and future purchasing management. The results of the research suggest that Internet should be able to improve purchasing process and enhance buyer-supplier relationship directly or indirectly, therefore food service industry should consider making attempt to new purchasing systems through Internet for strategic sourcing and effective procurement management.

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.