'94결산 인터뷰-과기처장관 김시중

김시중,Kim, Si-Jung 한국과학기술단체총연합회 1995 과학과 기술 Vol.28 No.1

원자력의 최근 동향과 정책방향

김시중 한국원자력산업회의 1993 원자력산업 Vol.13 No.12

여행기업의 정보화투자평가에 대한 실증적 연구

김시중,이웅규 한국관광정책학회 1999 觀光政策學硏究 Vol.5 No.1

Korean travel enterprise are supporting a knowledge business including management and mind decision after they made in epoch-making event in data processing and making informational practical use of a information system based on a computer and communication. According to this charge, although a role and importance or information technology are being emphasized because of the increase in the productivity and efficiency of travel enterprise. I tried to show the alternative for efficient management of information system travel enterprise through the study about it. Because, a top executive's opinion on the field of information at travel enterprise has never been investigated exactly till now. How should we do to enhance such a investment value of informationization at a travel enterprise? As you see the analysized result through survey research before, a top executive's consciousness of a travel enterprise about the investment of informationization must be reformed first. And I suggest the following three alternatives additionally. First, making clear the investment of informationization for business reform third development of various treatment methods about the danger of investment and uncertainty. This research was made to establish a opportunity for entering competitive travel enterprise in the for entering competitive travel enterprise in the future, after inspecting opinions of top executive in korean travel enterprise about informationization investment. But the study has a limit which has not a first time employee's opinion on the spot. Therefore, I expect that the study of various methodology which is able to eliminate a first time employee's opinion survey and danger or uncertainty of travel enterprise about informationization investment will be made through later one.

호텔 이용객의 지각된 서비스 질 평가에 관한 연구

김시중,김희정 한국관광정책학회 2000 觀光政策學硏究 Vol.6 No.1

The customer evaluations of the products and service qualities has been recognized as the most important factors for developing marketing strategies. The hotel industries should have the better way of measuring customer evaluations of their services and products. On the importance of measuring customer's evaluation of service quality in hotel industries, this study measured the customer evaluation of service quality in the various hotels at Taejeon City. Three hypotheses were built to find the relationship between the frequency level of visit and the perceived level of service quality, the effects of various dimension of service quality on the overall evaluation of service quality, and the effects of socio-demographic variables on the service quality. It was found that the customer evaluation of hotel service quality could be explained by the five dimensions of service quality, including tangibility, value, responsiveness, comfort, and accessibility. The study showed that there was no statistically significant relationship between the frequence level of visit and the customer evaluation of service quality.. However, it was revealed a statistically significant effect of three dimensions out of five dimensions of service quality on the overall evaluation of service quality. The study also found a significant relationship between gender and income and the service quality.

패밀리 레스토랑 종사원의 유니폼 디자인 개발에 관한 연구

김시중,양리나 한국관광정책학회 2002 觀光政策學硏究 Vol.8 No.1

This study conducted a questionnaire survey of family restaurant employees in Seoul on their satisfaction and preference in working uniforms, and analysed the result to suggest adequate designs to serve the purposes of uniforms. The result is as follows: First, many pointed out a need to improve generally showing a low satisfaction with varying degrees according to sexes and ages. More women complained about colors, designs, materials and sizes than men did, and young employees in their twenties wanted better designs, colors and sizes in the order while those in their thirties and forties were dissatisfied mostly with materials. The need for the improvement was focused on function and designs, and as for uniform materials, perspiration absorbency had the highest level of dissatisfaction. Second, about 40% of the respondents said the skirt width, pants length, and sleeve width were too small or too big, therefore it is vital to improve uniform sizes. Third, the employees on duty felt uncomfortable mostly when they sat, and the neck and armhole parts were the most uncomfortable. The most easily tainted parts were in the order of the collar, front hem, and sleeve seam for upper garments, and the hip, bottom hem, and pleats for lower ones. Therefore it is required to develop functional uniforms considering the body features and momentum. Fourth, the most preferred material was that guaranteed easy movement and good air-permeability, and colors were in the order of white, beige and black for upper garments, and black, beige and blue for lower ones. And plain, natural and stripped patterns were preferred by both men and women. As seen so far, restaurant employees were mostly dissatisfied with the design, movement, and function of their uniforms demanding functional ones made of better and comfortable material. Uniform designs were suggested based on the analysis of the demonstrative rese.

호텔기업 종사원의 부서별 지향가치와 공유가치의 관계에 관한 연구

김시중 한국관광정책학회 2002 觀光政策學硏究 Vol.8 No.2

This study was examined the characteristics of individual or an organization and oriented value, and the relationship of the oriented value and shared value for the subjects of employees in the field and management division of tourism hotels which are classified in the first or second class in Seoul. The hypothesis of this study are as follows: <Hypothesis 1> The field employees of hotel would prefer to have a professional tendency and the management employees would prefer to have the organizational tendency. <Hypothesis 2> The employees who have organizational tendency would have higher shared standard of organization value than the employees of professional tendency. As a result of the study, the hypothesis 1 has accepted as showing the mean value is high when the field employees have their professional tendencies and the management employees also have their organizational tendencies respectively. The hypothesis 2 has also accepted that the employees who have organizational tendency have higher shared value than the employees of professional tendency.

원자력의 최근 동향과 정책방향

김시중,Kim, Si-Jung 한국동위원소협회 1993 동위원소회보 Vol.8 No.4

중등기초과학교육의 육성방안

김시중,Kim, Si-Jung 한국과학기술단체총연합회 1978 과학과 기술 Vol.11 No.9

국내 외식기업의 부실예측모형 평가 : 로짓분석을 적용하여

김시중 한국산학기술학회 2019 한국산학기술학회논문지 Vol.20 No.11

This study aims to develop a distress prediction model and to evaluate distress prediction power for the food services industry by using 2017 food service industry financial ratios. Samples were collected from 46 food service industries, and we extracted 14 financial ratios from them. The results show that, first, there are eight ratios (financial ratio, current ratio, operating income to sales, net income to assets, ratio of cash flows, income to stockholders' equity, rate of operating income, and total asset turnover) that can discriminate failures in food service industries and the top-level food service industries. Second, by using these eight financial ratios, the logit function classifies the top-level food service industries, and failures in the food service industry can be estimated by using logit analysis. The verification results as to accuracy in the estimated logit analysis indicate that the model's distress-prediction power is 89.1%. 본 연구는 2017년 기준 매출액 상위 46개 외식 업체를 선정 후 이들 업체들의 재무 비율을 산출한 후 이를 변수로 활용하여 로짓 분석에 의한 부실 예측모형의 평가에 목적이 있다. 국내 46개 외식 업체의 14개 재무비율을 변수로 선정하여 로짓 분석에 의한 실증 분석을 실시하였으며 실증 분석 결과는 다음과 같다. 첫째, 14개 재무 비율 중 건전 외식 기업과 부실 외식 기업을 구분하는 재무 비율은 유동 비율, 매출액 영업 이익률, 자기 자본 순이익률, 영업 현금 흐름비율, 영업 이익 증가율 및 총자산 회전율로 총 7개로 나타났으며 다른 7개의 재무 비율( 부채 비율, 차입금 의존도, 영업 이익 대비 이자 보상 비율, 매출액 순이익률, 총자산 순이익률, 매출액 증가율, 당기순이익 증가율, 총자산 증가율)은 통계적으로 유의하지 않은 것으로 분석되었다. 둘째, 7개 재무 비율을 로짓 함수의 변수로 활용하여 건전 외식 기업과 부실 외식 기업을 구분하는 로짓 분석에 의한 부실 예측 모형의 예측력은 89.1%로 나타났다.

과학 기술혁신은 의식개혁부터

김시중,Kim, Si-Jung 한국과학기술단체총연합회 1993 과학과 기술 Vol.26 No.8