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적자병원의 재무구조 및 운영적 특성과 경영의사결정 행태
황인경,Hwang, In-Kyoung 한국병원경영학회 1999 병원경영학회지 Vol.4 No.2
Financial ratio indicators of the 46 sample hospitals provided by the Korea Health Industry Development Institute, together with the survey data responded by the 57 sample hospitals, were analysed to identify the characteristics of the red-figured hospitals' financial structure, financial operational efficiency and management decision-making behavior, The financial characteristics identified through the analysis include high dependency to liabilities, high salary expenses and overhead costs, low profitability of the unduly large amount of fixed assets, and low managerial efficieny of inventory. The hospitals, in face of the IMF economic impasse, took the necessary decision-making and counter measures to cut down salary expenses, to increase the number of patient and medical revenue, and to reduce investment to fixed assets. Based on these findings this study suggested that the hospitals should take more active cost containment measures, financial structural reorganization, and developoment of the strategies that can contribute to increase of the number of patient and medical revenue and that do not. require much capital funds.
병원의 수익성 관리개선을 위한 의료이익계획모형 및 혁신 합리화전략 개발연구
황인경(In Kyoung Hwang) 한국병원경영학회 1996 병원경영학회지 Vol.1 No.1
This study discusses how to rationalize or innovate the managerial practice of the profitability-deteriorated hospitals in Korea, and attempts to suggest proper planning models and strategies to reorient them. For these purposes, the hospitals` financial indicators were analysed, the process of profit planning were reviewed, and strategic assessment were made, using relevant data. The analysis shows that failures both in proper capital investment to fixed assets and in effective containment of operating costs have been causing the worsening of profitability. For the improvement of the profitability management, seven procedural and behavioral strategies were suggested from the innovative and rationalizing perspectives, together with necessary prerequisite conditions to be equipped with for their implementation. This study concludes that the top management should attempt the changs on their own initiative.
황인경(In Kyoung Hwang),이의경(Eui Kyoung Lee),이진이(Jin Nie Rhe),장선미(Sun Mee Jang) 한국병원경영학회 2000 병원경영학회지 Vol.5 No.1
The price systems of the hospital drug services play key roles in the provision of quality services and the development of pharmacy service technologies. Under the premises, this study attempted to determine the costs of hospital drug service, to compare the costs calculated with the fees publicly fixed by the Government, and based on the results of the analysis, to propose directions for the improvement of the price systems. A Costing model for the study was developed based on the cost-fee relationship analysed of the Korean fee-for-service systems. Data on costs and workloads of the 25 hospitals were collected through survey forms designed for the costing and analysis for the duration of 12 months of 1998. The results of the analysis show that a tremendous unbalance between cost and price levels of the drug services, and that overally the price level of the services is extremely low when compared to the costs of services. Based on these findings, this study suggests that unfairly high or low price level be corrected, and that service items newly developed and being practiced at tertiary hospitals, such as TDM and TPN consultation services, be compensated by fixing a proper level of price.
연구논문 : 국내산 고추를 이용한 육류용 고추분말 복합조미료 개발 및 관능특성 평가
황인경 ( In Kyeong Hwang ),김민경 ( Min Kyoung Kim ),박재복 ( Jae Bok Park ),유경미 ( Kyung Mi Yoo ),이슬 ( Seul Lee ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.6
The purpose of this study was to develop value-added seasoning products with Korean advanced chile peppers (Capsicum annuum L.) and investigate their physicochemical characteristics based on sensory evaluation. Ninety-seven chile pepper-related products were collected from American local favorites and analyzed based on their compositions. Yeongyang`s chile pepper powders were prepared to develop Korean chile pepper seasoning products and measured for total microbial content (3.36 log CFU/g), moisture content (12.43%), total carotenoids (223.46 mg/100g), vitamin C (290.33mg/l00g), ASTA color value (149.37), and capsaicinoids (4.06mg/l00g). Korean chile pepper seasoning samples for beef showed higher overall acceptability compared to American local favorite seasonings. Completed Korean chile pepper seasoning products contained red pepper (20%), various herbs (26.1%), salt (11.4%), dried mushroom (8.5%), garlic (8.5%), black pepper, curry, paprika, sweet pumpkin (5.7%), and citron (2.8%), This result might show the possibility of replacing mixed seasoning products from foreign countries (USA and Europe).
최황규 ( Hwang Gyu Choi ),황인경 ( In Kyoung Hwang ) 한국병원경영학회 2006 병원경영학회지 Vol.11 No.3
This study aims at providing necessary informations for management decision-making to the hospital manager, such as ratios of fixed and variable cost to total operating expense, and variable cost ratio to operating revenues, and determinant factors affecting cost behavior. A study model and related hypotheses were established, data were collected from 41 private university hospitals for the 6years from 1998 to 2003, and regression analyses were performed to test the hypotheses. The results of the analyses and conclusions are as follows; First, labor cost and administration cost within the same number of beds have not only fixed quality of the cost, but variable quality of that. Also, the ratio of the variable costs to operating revenue of the metropolitan was estimated 76.9% and that of other area hospitals was 80.1%. Second, the major factors affecting the increase rate of the operating expense were the increase rates of the number of inpatients, the number of employee, and the number of hospital operating bed. This result implies that maintaining a optimal hospital bed size and efficient operation of the beds are important strategic factors of hospital management.
의사집단의 전문직 사회화 과정과 사회적 지위 만족도, 경제적 보상 만족도 그리고 주관적 계층인식과의 관련성
윤형곤,황인경,문영배,이희영,윤석준,Yoon, Hyung-Gon,Hwang, In-Kyoung,Mun, Yeong-Bae,Lee, Hee-Young,Yoon, Seok-Jun 대한예방의학회 2008 예방의학회지 Vol.41 No.1
Objectives : The aim of this study was to determine the relationship between the core properties of professional socialization and social status satisfaction, economic reward satisfaction, and subjective class identification. Methods : Medical knowledge and skill, autonomy, and professional value factors were used as essential properties of professional socialization to determine the association with job satisfaction and subjective class identification. The authors used a self-administered questionnaire survey and collected nationwide data between July and August 2003, with 211 responses used for final analysis. Results : 'Age' and 'trust and respect' were positively associated with social status satisfaction, and 'occupation' was negatively associated. 'Income' and 'trust and respect' were positively related to economic reward satisfaction, and 'practicing for oneself', and 'a sense of duty and attendance' were negatively related. 'Practicing for oneself', 'not believing explanations', and 'a sense of duty and attendance' had a positive relationship with subjective class identification. 'Income', 'knowledge system', 'medical mistakes', 'treating like goods', 'meaning and joy', and 'trust and respect' had a negative relationship. Conclusions : The core property variables of professional socialization had a different relationship with social status satisfaction, economic reward satisfaction and subjective class identification. In particular, many core property variables were associated with subjective class identification positively or negatively. The development of professional socialization would help promote job satisfaction and subjective class identification.
연구논문 : 콩잎 품종에 따른 이화학적 특성 비교 및 콩잎 분말을 첨가한 두부 개발
김민경 ( Min Kyoung Kim ),이슬 ( Seul Lee ),황인경 ( In Kyeong Hwang ) 한국식품조리과학회(구.한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.5
The objectives of this study were to investigate the physicochemical characteristics of soybean leaves in different cultivars and to develop a soybean curd prepared with soybean leave powder as a functional food. Four cultivars (Daewonkong leaf, Daepungkong leaf, Hwangguemkong leaf, and Seoritae leaf) were selected for this experiment. A significant difference was observed in the proximate composition of soybeans leaves (p 0.05). Soybean leaves had the highest content of carbohydrates. The mineral composition and isoflavone content in soybean leaves were significantly different among the cultivars (p 0.05). In particular, Daepongkong leaf had the highest content of genistein, daidzein, and total isoflavones. This study was also conducted to determine the quality characteristics of a soybean curd developed from daepongkong leaf with various concentrations (0, 0.1, 0.2, and 0.3%) of soybean leaf powder (SLP). The soybean curd yield rate increased according to the level of SLP added, whereas the L and a color values decreased. In the sensory evaluation, intensity scores for color, after taste, leafy taste, and chewiness were highest for the 0.3% soybean curd. The soybean curd with 0.2% SLP soybean milk attained the highest overall acceptability score. These results showed that soybean leaf was preferred over soybean curd containing 0.2% soybean leaf powder.