이 연구는 평시는 물론 전시에도 국방 분야에 계약직 민간근로자를 운 용함으로써 민간인력의 전문성을 활용하고 국방업무의 연속성을 높이는 방안을 제시한다. 미래 동원환경은 인구절벽에 따른 평시 병역자원과 전 시 동원예비군이 감소할 것으로 전망된다. 따라서 국방에서의 민간인력 확대가 불가피해 보인다. 전‧평시 민간인력 활용의 연속성이 국방혁신의 핵심이 될 수 있다. 그러나 현재의 국방민간인력 운용체계는 평시와 전 시가 전혀 다르다. 전시는 기술인력동원에 의해 이들을 대체하기 때문이 다. 그러나 전시에 동원된 기술인력들이 적절한 역할 수행을 하기까지는 시행착오와 지체로 인해 국방운영의 불연속성이 우려된다. 이것은 전시 작전지속지원과 작전의 성공을 어렵게 하는 요인이 될 것이다. 이에 대 안으로 평시 민간근로자의 계약관계를 전시 동원과 연계하는 방안이 필 요하다. 이를 위해 전시 기술인력 범위에 평시 활용 중인 민간인력‧업체 를 포함하는 방안이 있다. 제도를 개선하여 기술인력 동원지정‧관리에 대 한 군의 요구를 반영하는 것이다. 또는 가칭 ｢전‧평시 민간인력 활용에 관한 시행령｣을 제정하여 전‧평시 임무 위주로 민간인력 활용체계를 새 롭게 정립하는 것이다. 이 방안들은 예산에 입각한 새로운 국방인력구조 를 설계하고 운영의 연속성과 함께 효율성, 투명성을 높이게 될 것이다.

민간선박을 대상으로 한 해적행위는 선박과 선원의 안전을 위협하는 위해요인으로서 국제사회는 공조를 통하여 다양한 안전조치들을 마련하기 위해 노력하고 있다. 이 중 국제해운업계의 대응책으로서 육상의 민간경비원과 같이 선박에 승선하여 경비업무를 실시하는 해상특수경비원은 해적공격으로부터 효과적으로 대응할 수 있는 조치로서 주목을 받으며 빠른 속도로 전 세계적으로 확산되었다. 국내적으로도 지난 2017년 12월 국제항해선박 등에 대한 해적행위 피해예방에 관한 법률을 시행함으로써 그 동안 해상특수경비원과 관련된 국내 법적 미비사항을 정비하였다. 그러나 국내외적으로 갑작스럽게 단기간에 등장한 해상특수경비원에 대한 법적 지위에 대한 검토가 이루어지 않았으며, 이에 대한 국제법도 마련되어 있지 않다. 이 논문에서는 ILO의 해사노동협약, 국내법으로서 선원법과 경비업법의 검토를 통해서 이들이 선원으로서의 법적 지위를 가질 수 있는지, 그리고 선원의 지위를 부여함에 있어서 어떠한 법적인 제한이 있는지를 검토하였다. MLC은 해상특수경비원을 명시적으로 선원의 지위를 인정하고 있지는 않지만 제도적 제한은 없다. 그러나 국내법적으로 해상특수경비원은 경비업법상 특수 경비원과는 구별되는 경비원으로서 매우 유사한 개념으로 이해된다. 또한 선원 법상의 선원의 지위로서 인정되기에는 제도적 제한이 있으며, 사회적인 협의가 이루어지지도 않은 상황이다. 이러한 문제점을 해결하기 위한 방안으로서 선박 안전법상의 임시승선자 지위를 부여하는 방안을 제시한다.

소말리아 해적에 의한 해운에 대한 위협의 증가는 해운선사의 민간해상보안회사(PMSC) 사용을 크게 증가시키는 계기가 되었다. 민간해상보안회사의 사용은 소말리아 해적의 위협에 대해 상선을 보호하기 위한 매우 효과적인 해적대책이라고 판단된다. 그러나 해상에서 민간해상보안회사와 민간무장보안요원(PCASP)의 사용을 둘러싼 여러 가지 법적 및 실질적인 문제가 발생하고 있다. 본 연구는 인도양과 아덴만 해역의 소말리아 해적행위로부터 상선을 보호하기 위한 민간해상보안회사와 민간무장보안요원의 승선에 관한 국제협약, 지침 및 권고상의 민간무장보안요원의 규제에 관한 규정 및 그 문제점을 분석하고 이에 대한 해결방안을 제시하는데 있다. 특히, 민간무장보안요원의 승선에 관한 관할권 문제, 정당방위에 있어서 민간무장요원에 의한 무력사용의 권한 및 민간해상보안회사의 사용에 대한 승인 권한을 중심으로 검토 및 분석한다. 본 연구의 결과 현재 소말리아 해적행위로부터 선박을 보호하기 위한 민간해상보안회사와 민간무장보안요원의 사용에 관한 법률체계가 복잡하고, 때로는 애매하거나 불일치 및 유동적인 상태인 것으로 나타나고 있다. 따라서 유엔해양법협약상의 민간무장보안요원의 승선에 관한 현행 규칙의 해석과 새로운 규칙의 제정에 관한 법률체계를 조정하기 위한 국제적인 노력이 필요하다고 판단된다. 또한 민간해상보안회사를 규제하기 위한 관련 국내법을 시급히 제정할 것을 제안하였다.

The objective of this study was to examine the effects of relationships between food service companies and their client companies by surveying employees working at cafeterias among a food service companies' client companies. For this purpose, previous research was reviewed, and confirmatory research was conducted using a questionnaire. In the questionnaire survey, the subjects were sampled through convenience sampling from the client companies of A Food Service Company, and 182 valid questionnaires were used in the analysis. The results of this study are summarized as follows. First, the characteristics of the relationship between the food service company and its client companies, which were reputation, communication, operation skill, and contact-point employees' service quality, had a significant effect on trust, and the effect was high in the order of contact-point employees' service quality, communication, operation skill, and reputation. Satisfaction was significantly affected by reputation, operation skill, and contact-point employee' service quality, but not by communication. The effect was high in the order of contact-point employees' service quality, reputation, and operation skill. In addition, reputation, communication, operation skill, and contact-point employees' service quality had a significant effect on long-term orientation, and the effects were high in the order of reputation, contact-point employees' service quality, communication, and operation skill. Second, with regard to the quality of relationships between a food service company and its client companies, trust had a significant effect on satisfaction. Third, among the factors related to the quality of relationships between the food service company and its client companies, trust and satisfaction had a significant effect on long-term orientation, and the effect of satisfaction was higher than that of trust. This study has scientific significance as one of only a few studies on factors affecting the long-term relationship between food service companies and their client companies, along with managerial implications that contact-point employees' capabilities are most important in service businesses, and thus efforts should be made at employing and educating them properly.

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 research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

Following the recent policy, enlargement of foodservice and contracted management systems of high school foodservices have been accelerated, and the scales of foodservices have been gradually increased. A sudden growth of domestic foodservice companies have remarkably disparated. Yet compared to that of the foodservice control in advanced countries, domestic foodservice control has a lot more to learn. Due to the characteristics of foodservice establishment serving many people at a time, there is always a high potential of food borne outbreak. The purpose of this study was to evaluate hazard factors in the steps of production, holding and assembly and service of fried curry hair-tail, cold seaweed and cucumber, fried pork cutlet, that were served by contracted management in high school foodservice centre, then to suggest method of control with the Hazard Analysis Critical Control Point(HACCP) program. Also we suggested the possibility that the contracted management of foodservice system can be established and utilized to identify the variation of holding temperature among foods up to 6 hours after cooking. The results are as follows; The hazard factors in food product had come from the temperature, time, pH, Aw, equipment and utensils. The critical control point(CCP) of each food product; curry hair-tail, cold seaweed and cucumber and pork cutlet was cooked and held before serving, prepared and held before serving, cooked and held before serving, and prepared, cooked and held before serving, respectively.

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.

The purposes of this study were to (a) measuring attitude and satisfaction of Yonsei university students towards contracted vs. rented university foodservices, (b) determine university students' overall satisfaction & perception regarding the factors improved towards university foodservice and (c) provide recommendation on marketing strategies for university foodservices. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93% response rate. The survey was conducted between October 12 to October 18, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, χ2-test, ANOVA, Factor Analysis and Stepwise Multiple Regression. The results of this study can be summarized as follows: 1. Performance mean score for contracted foodservice management in terms of food, menu, price, hygiene, facilities was higher than for rented foodservice management. 2. The average satisfaction score for contracted foodservice management in terms of price was lower than for rented foodservice management. There was no gap between contracted foodservice management and rented foodservice management in overall satisfaction score and price satisfaction score. 3. Perception regarding the factors improved of thirteen factors to be improved except operating hours, waiting time, price, food quantity were perceived as better by students. 4. Perception regarding the factors improved have correlation with foodservice qualify attribute's performance. 5. According to multiple regression analysis, 92.05% of the variance in respondents' satisfaction score could be explained by procedure after meal, purchasing procedure, operating hours, availability of breakfast, waiting time, atmosphere, price, facilities, service endeavor to survey satisfaction in foodservice, availability of kitchen and wall space, portion size, taste of food, change of cafeteria name, the number of seats, and variety of menu.

안전보건 민간위탁사업은 안전보건관리 능력이 취약하여 재해발생 가능성이 높은 고위험군 50인 미만 소규모 사업장의 재해예방활동을 민간기관의 기술 지도를 통하여 집중 지원함으로써 산업재해를 예방하는 사업이며, 안전보건 민간위탁 사업 중 건설 분야 민간위탁사업의 경우 총 공사금액 3억원 미만 영세규모 건설현장 및 영세규모 건설업체를 대상으로 민간 재해예방기관의 위탁을 통해 밀착지원과 감성지원으로 건설재해 예방을 추진 목적으로 하고 있다. 본 연구에서는 건설 분야 민간위탁 사업의 운영현황, 수행기관 및 사업장 분석, 그리고 연도별 성과를 분석하여 향후 건설 분야 민간위탁사업의 방향을 제시하고자 하였다. 2002년부터 2013년까지의 재해율과 사망 만인율을 분석한 결과, 건설 분야 민간위탁 사업 초기에 비해 민간위탁사업으로 소규모 건설현장의 재해율과 사망 만인율은 크게 감소한 것으로 나타났으나, 최근에는 재해율이 증가되는 것으로 나타났다. 따라서, 소규모 건설현장에 대한 민간위탁사업은 건설업 사업장의 산업재해 감소에 기여하였으나, 최근 환경 변화를 반영하여 사업이 보다 실효성 있는 방향으로의 전환될 필요가 있는 것으로 판단된다.