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조용완,장준호,김진만,하재인,Cho Yong-Wan,Chang Jun-Ho,Kim Jin-Man,Ha Jae-In (사)한국토질및기초기술사회 2006 기술발표회 Vol.2006 No.-
This study shows decision-making process for selection of cutoff wall on a wastewater treatment project. There are 10 different cut-off wall methods So, we examine the site to gather information for find appropriate methods. After using that information, 10 cutoff wall methods are reviewed for analysis. Through brainstorming, four alternatives are selected for design VE item. Following the standard VE process, we established performance criteria and evaluated function score(F) using questionnaire. The questionnaires, brainstorming and AHP method for weighting on performance criteria and evaluate function score increased the reliability of this selection process. Water Jet method, one of four methods, has the best function score(F=92.71) and the lease construction cost(as cost index 1,000). The value score also highest as 92.7, so we select the method. The result is value innovation type In addition, the authors try to calculate the environmental burden in selection process using LCA. We cannot conduct the full LCA as defined ISO, so perform Simple LCA In LCA result, the cut-off grouting has the least environmental burden as index 9.09E+01 and Water Jet method has following as the second. To selection best method to specific area and purpose, design VE/LCG process used as useful tool and it is needed to develop integrated method that evaluate VEILCC and LCA as one-set process.
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호텔 주방의 물리적 환경요인과 조리 종사자의 조직몰입 및 직무성과 간 관계 연구: 조직몰입의 매개효과 중심으로
박호정(Park, Ho-Jung),하재만(Ha, Jae-Man) 한국외식경영학회 2019 외식경영연구 Vol.22 No.5
본 연구의 목적은 호텔 주방의 물리적 환경요인과 조직몰입, 직무성과 간 영향관계 그리고 조직몰입 정도에 따라 직무성과 간 영향관계를 검증하고, 더불어 주방의 물리적 환경요인과 직무성과 간의 영향관계에서 조직몰입이 어떠한 매개역할을 하는지 알아보기 위함이다. 가설 검증 결과, 첫째, 호텔 주방의 물리적 환경요인의 쾌적성, 편리성 요인은 조직몰입에 유의한 영향을 미치며, 둘째, 호텔 주방의 물리적 환경요인의 쾌적성, 편리성, 안전성은 직무성과에 영향을 미치는 것으로 분석되었다. 이에 호텔 주방 내 환기 및 온도, 습도 등 쾌적한 주변 요소에 대한 관리와 작업동선의 흐름을 원활하게 처리할 수 있는 주방설계가 필요하며, 주방의 조리 장비, 기기 등 안전한 관리와 시설 안전에 대한 정기적인 교육이 이루어져야 한다. 셋째, 호텔 주방 종사자의 조직몰입과 직무성과는 유의한 영향관계가 있으며, 업무 특성을 고려하여 조직몰입 강화를 위한 근무환경 개선이 요구된다. 마지막으로 호텔 주방의 물리적 환경요인과 직무성과 간 관계에서 조직몰입은 매개역할을 하며, 조리 종사자의 관점에서 능률과 생산성을 강화할 수 있는 효율적인 주방설계와 배치 등 운영체계 관리가 필요하다. The purpose of this study is to verify the influence relationship of physical environmental factors of hotel kitchen with organizational commitment, job performance and to investigate the mediating effects of organizational commitment in the influence relationship between the physical environmental elements of kitchens and job performance. Results of verifying the hypothesis are as follows. First, the pleasantness and convenience factors of physical environment had a significant impact on organizational commitment. Second, it was analyzed that pleasantness, convenience and safety of physical environment had impact on job performance. Third, organizational commitment and job performance of hotel kitchen w orkers showed significant influence relationships, and when considering work characteristics, improving work environment to strengthen organizational commitment is needed. Lastly, it is necessary to provide the operating system management that can improve efficiency and productivity from the perspective of kitchen employees while allowing organizational commitment to act as a medium in the relationship between physical environment factors of hotel kitchen and job performance.
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1인가구의 배달음식 선택속성이 고객만족 및 충성도에 미치는 영향에 관한 연구
이임주(Lee, Im-Ju),하재만(Ha, Jae-Man) 한국외식경영학회 2021 외식경영연구 Vol.24 No.2
본 연구는 급격히 성장하고 있는 배달음식시장의 1인 가구 관점에서 배달음식 선택속성과 고객만족, 충성도 간의 관계를 고찰하고, 이를 바탕으로 고객만족과 충성도를 향상시킬 수 있는 학문적, 실무적 발전방안을 모색하는데 목적이 있다. 분석결과, 1인가구는 배달음식을 선택하는데 있어 ‘음식요인’, ‘서비스요인’, ‘정보요인’이 고객만족에 정(+)의 영향을 미치고, ‘음식요인’과 ‘정보요인’이 충성도에 정(+)의 영향을 미치는 것으로 나타났다. ‘마케팅요인’은 고객만족과 충성도에 정(+)의 영향을 미치지 않는 것으로 나타났으며 배달음식의 고객만족은 충성도에 긍정적인 영향을 미치는 것으로 파악되었다. 따라서 가설의 검증결과, 1인가구의 배달음식 선택속성으로 ‘음식요인’과 ‘정보요인’은 지속적으로 강화시키고, 배달시장의 변화에 따른 마케팅에 대한 인식변환을 통해 새로운 접근이 개발되어야 할 것이다. This study’s purpose is to examine the relationship of delivery food selection attributes, customer satisfaction, and loyalty from the perspective of single-person households in the rapidly growing delivery food market. Based on the study, It sought academic and practical development plans to improve customer satisfaction and loyalty. The result of the analysis indicates that in selecting food for delivery, food’, service’, and information have a positive influence on customer satisfaction, food and information have positive effect on loyalty. The marketing was found to have no positive effect on customer satisfaction and loyalty, and customer satisfaction of delivered food was found to have a positive effect on loyalty. Therefore, this result suggests that ‘food factor’ and information factor should be continuously strengthened while, at the same time, a new approach should be developed by transforming the perception of marketing following changes in the delivery market.
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역할스트레스와 이직의도 간의 관계에서 사회적 지원의 조절효과
김기영(Ki Young Kim),하재만(Jae Man Ha),이상권(Sang Kwon Lee) 한국관광연구학회 2015 관광연구저널 Vol.29 No.7
The purpose of research is to present primary data of human resource management in Foodservice industry and to suggest management direction which contains positive effects on turnover intention through recognizing the influencing relationships of social support, turnover intention and roles related stress which workers in the service sector are already realized. The analysis result of suggested hypothesis on the research is shown below. First of all, two different factors of role related stress such as role conflict and ambiguity have positive effects on turnover intention according to the result of analysis about how role related stress influences turnover intention. This shows the proportion of turnover intention was increased when workers felt ambiguous and conflict about their roles. Therefore, it has to suggest problem solving plans to reduce role related stress factors which were mentioned in working environment. Secondly, only working support between colleagues has regulation effects in the relationship between role conflict and turnover intention and two different figures such as leader supports and organization support have regulation effects in the relationship between role ambiguity and turnover intention and only organization support has regulation effects in the realtionship between role ambiguity and turnover intention by analyzing regulation effects of social support. Furthermore, organizations have to make attempts to let workers take rights, abilities and required technologies for their roles and do not have to allocate overwork. They also do not give them quantitative and excessive overwork to accomplish their work and working stresses from high standards of assigned tasks. As a result, to achieve a positive organizational development, efficient and effective human resource management in Foodservice industry have to establish systems such as employment stability, fair personnel management system so employees can have self-conceit about their works and organizational trust.
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