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成(성) 연간기획 백승천 : 지방공기업경영평가제도 발전방안
백승천 한국지방재정공제회 2014 지방재정 Vol.2014 No.3
지방공기업의 경영목표 달성도를 측정하는 지방공기업 경영평가제도. 지방공기업이 달성하여야 할 목표나 나아가야 할 방향을 미리 설정해 주고, 사후에 이를 실적과 비교·평가하여 인센티브를 제공하거나 책임을 추궁함으로써 경영개선을 도모하는 역할을 한다. 지난 1993년 시행된 이래 여러 차례 변화를 거쳤다. 기방공기업 경영평가제도의 변천과정과 더불어 앞으로의 발전방안을 살펴본다.
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백승천 한국지방공기업학회 2018 한국지방공기업학회보 Vol.14 No.3
The Local Public Enterprises Act was enacted on January 29, 1969, but the Local Public Enterprises Act introduced a management evaluation system in 1992. In this study, I looked at changes in the management evaluation system of local public enterprises that took place during each period by dividing the historical period of local public enterprises into 'the quickening period'(1964-1979), 'the dividing period' (1980-1996), 'the settling period'(1997-2009), and 'the take-off period'(2010 or later). Management evaluation was not conducted at the quickening period, and the focus was on presenting problems and improving plans for each evaluation index by establishing Evaluation Institute of Regional Public Corporation to conduct the management evaluation in the context of management diagnosis at the dividing period. The Local Public Enterprises Act was amended so that the Ministry of Government Administration and Home Affairs could conduct the management evaluation of local public enterprises at the settling period. And the performance bonus was paid according to the results of the management evaluation and the management diagnosis system was introduced for the insolvent local public enterprises. In 2006 and 2007, innovation and president evaluation were conducted and the management evaluation of basic local public enterprises was conducted by local governments from 2008. Since 2010, the Ministry of Security and Public Administration has assessed large-area local public enterprises, while the basic local public enterprises have been assessed by metropolitan governments. Starting from 2016, all local public enterprises have been assessed by the Ministry of the Interior and Safety, and the basic upper and lower water supply systems have been assessed by local governments. In 2018, it induced balanced management between public and efficiency from efficiency-oriented management to efficiency by evaluating social value. While residents were directly involved in the management assessment, the objective of the assessment was enhanced by introducing a collective assessment method. 1969년 1월 29일 「지방공기업법」이 제정되었지만, 「지방공기업법」에 경영평가제도가 도입된 것은 1992년이다. 본 연구에서는 지방공기업의 역사적 시기를 지방공기업 ‘태동기’(1964년~1979년), ‘분화기’(1980년~1996년), ‘정착기’(1997년~2009년), ‘도약기’(2010년 이후)로 구분하여, 각 시기에 이루어졌던 지방공기업 경영평가제도의 변천을 살펴보았다. 지방공기업 ‘태동기’에는 경영평가가 실시되지 않았으며, 지방공기업 ‘분화기’에는 경영평가 전담기관(지방공기업평가원)을 설립하여 직영기업을 중심으로 ‘경영진단’차원에서 경영평가를 실시하여 평가지표 별 문제점 및 개선방안을 제시하는데 중점을 두었다. 지방공기업 ‘정착기’에는 지방공기업에 대한 경영평가를 원칙적으로 행정자치부장관이 실시하도록 「지방공기업법」을 개정하였으며, 경영평가 결과에 따라 성과급을 지급하고, 부실공기업에 대한 경영진단제도를 도입하였다. 2006년과 2007년에는 혁신평가와 사장평가를 실시하였으며, 2008년부터는 기초공기업에 대한 경영평가를 광역자치단체에서 수행하였다. 지방공기업 ‘도약기’에는 2010년부터 광역공기업은 행정안전부에서 평가하고, 기초공기업은 광역자치단체에서 평가하였으며, 2016년부터는 모든 지방공사・공단은 행정안전부에서 평가하고, 기초 상・하수도는 광역자치단체에서 평가하고 있다. 2018년에는 ‘사회적 가치’를 평가함으로써 이제까지의 효율성 위주의 경영에서 공공성과 효율성 간 균형 있는 경영을 유도하였으며, 경영평가에 주민이 직접 참여하는 한편, 집단평가방식을 도입하여 평가의 객관성을 제고하였다.
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백승천 한국지방공기업학회 2018 한국지방공기업학회보 학술대회 자료집 Vol.2018 No.2
1. 서론 2. 지방공기업 ‘태동기’(1964~1979)의 경영평가 3. 지방공기업 ‘분화기’(1980~1996)의 경영평가 4. 지방공기업 ‘정착기’(1997~2009)의 경영평가 5. 지방공기업 ‘도약기’(2010~현재)의 경영평가
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백승천,김철현 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.3
The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.
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백승천,정운현 한국동물자원과학회 2000 한국축산학회지 Vol.42 No.2
Attached microorganisms, which may be causing biofilms, can be a serious problem in the food processing industry especially in dairy food industry. Within the biofilm, the bacteria are continually growing, multiplying, and being released into environment. This could be an important source of subsequent product contamination. Because both pathogenic and spoilage bacteria have been shown to attach to the surfaces commonly used in dairy processing, their presence should not be overlooked. Primary attachment between bacteria and surfaces occurs reversibly through surface charges, Van der Waals forces, and hydrophobic interactions. Prevention is the key to discouraging biofilm build-up. Once biofilms are firmly established, cleaning and sanitizing becomes much more difficult. The sanitizers are unable to penetrate the glycocalyx matrix and contact the bacteria cells in order to destroy biofilms. Bacteria are less likely to survive the sanitation procedures if the surface has been properly cleaned and the sanitizer is applied in the proper concentration at the appropriate temperature and pH.
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