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병원의 재무상태 개선전략 수립을 위한 기본재산순이익율모형의 적용사례
황인경 한국병원경영학회 1997 병원경영학회지 Vol.2 No.1
It has been an issue in the field if hospital management to develop a systematic and comprehensive analysis frame for financial position. This study developed a return on equity (ROE) model that includes the components of financial profitability, activity, stability and growth with reference to that developed in the USA. The application of the model was attempted to assess its feasibility using data collected from a general hospital that has long been in the red. The hospital's financial ratio were compared to those of another private hospital in the black and also to the average ratios values of the similar bed-sized hospitals. Factors that cause the financial deficit and the strategies that can help to reorient the management's financial decision-making together with requisite conditions for effective use of the model, were identified. This study concludes that the ROE model can be useful when effective financial strategies of the private hospitals are to be formulated.
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적자병원의 재무구조 및 운영적 특성과 경영의사결정 형태
황인경 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 efficiency of inventory. The hospitals, in face of the IMF economic impasses, 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 development of the strategies that can contribute to increase of the number of patient and medical revenue and that do not require much capital funds.
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황인경,원중호 한국통계학회 2019 응용통계연구 Vol.32 No.4
Classification criteria for Korean alphabet (Hangul) fonts are undeveloped in comparison to numerical classification systems for Roman alphabet fonts. This study finds important features that distinguish typeface styles in order to help develop numerical criteria for Hangul font classification. We find features that determine the characteristics of the two different styles using a convolutional neural network to create a model that analyzes the learned filters as well as distinguishes between serif and sans-serif styles. 로마자 서체에 대한 수치적 분류체계는 잘 발달되어 있지만, 한글 서체 분류를 위한 기준은 수치적으로 잘 정의되어 있지 않다. 본 연구의 목표는 한글 서체 분류를 위한 수치적 기준을 세우기 위해, 서체 스타일을 구분하는 중요한 특징들을 찾는 것이다. 컨볼루션 뉴럴 네트워크(convolutional neural network)를 사용하여 명조와 고딕 스타일을 구분하는 모형을 세우고, 학습된 필터를 분석해 두 스타일의 특징을 결정하는 피처(feature)를 찾고자 한다.
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황인경,박찬경 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.5
재래식 조선 간장의 이용률은 83.5%로 나타났으며 노년층의 이용률은 91.7%로 높은 비율을 나타냈다. 재래식 조선 간장 사용의 경우 간장을 집에서 담그어 먹는 비율은 60.5%로 나타났으며 역시 노년층으로 갈수록 87.5%로 높은 비율을 나타냈다. 친척등 다른 집에서 얻어다 먹는 비율은 19.1%, 시중에서 구입하는 비율은 18.4%로서 연령층 별로는 젊은층일수록 높게 나타났다. 재래식 조선 간장의 사용이유는 88%가 '구수한 맛과 향기를 내기위해서' 라고 하였다. 재래식 조선 간장으로 조리하는 비율은 미역국이 84.5%로 가장 높게 나타났으며, 고깃국의 경우는 74%, 생선국의 경우는 40.9%, 콩나물국의 경우 33.3%, 생선찌개의 경우 34.5%, 된장 찌개의 경우 14.5%, 김치 찌개의 경우 12.1%가 재래식 조선 간장을 이용한다고 하였다. 소비자 관능검사 결과 여러 시료 간장으로 조리한 미역국의 구수한 맛은 유의적인 차이가 없었으나 미역맛과 기호도에서는 유의적인 차이를 보였다. 미역국의 기호도 경향은 노년층에서 소금을 넣은 미역국보다 재래식 조선 간장으로 끓인 미역국을 선호하는 경향이 더 뚜렷하였다. The survey on consumption pattern of consumer for Korean traditional soy sauce and sensory evaluation of seaweed soups cooked with soy sauce were summarized as follows: 1) 83.5% of the subjects used Korean traditional soy sauce to cook at home and the old subjects used it more than the young. 60.5% of soy sauce users made it at home and the old users showed the trend making it at home more than the young. 19.1% of the users were given it by relatives and 18.4% of the users bought it at the market and purchasing rate is higher in the young. 88.0% of the users consumed Korean traditional soysauce for the reason of umami taste and flavor. 27.5% and 27.5% of the users purchased it for the reasons of convenience and confidence respectively. 2) The most important characteristics of the Korean traditional soy sauce were responded to umami taste and flavor. The food having highest frequency to use Korean traditional soy sauce was seaweed soup (84.5%). 3) According to consumer sensory evaluation test of the seaweed soups cooked with soy sauce, preference was somewhat different with the age. It seemed that the old consumers prefered the seaweed soup cooked with Korean traditional soy sauce more than the young.
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황인경,최대운,서혜정,임성일,김원용,정인식,손동화 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.1
Immunological properties of a 50% ethanol/aqueous extract of cheonggukjang (CGJ), a fermentedsoybean product, were investigated as a potent, orallyavailable,and cost-effective immunoadjuvant. Differentfrom cholera toxin, a widely used experimental oral adjuvantwith effects limited to mucosal immunity in the gut, oraladministrationof the CGJ extract had positive effects onboth mucosal and systemic immunity. Administration ofkeyhole limpet hemocyanin (KLH) with the CGJ extractresulted in hyper-production of KLH-specific IgA in thegut and KLH-specific IgG in the serum. Oral-administrationof the CGJ extract resulted in promotion of both Th1 andTh2 immune responses, thus eliminating concerns over animbalanced Th1 and Th2 immune bias that is oftenobserved upon administration of other commonly usedimmunoadjuvants. Ethanol/aqueous extraction of CGJresulted in enrichment of polyphenolic compounds, includingflavonoids, providing a potential extra health benefit.
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