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Jung, Kwangho,Jae Moon, M.,Sung Deuk Hahm, Sage Publications 2007 Review of public personnel administration Vol.27 No.2
<P>Although job satisfaction is a primary human resource management concern, there is little empirical research considering job satisfaction in non-Western countries. In Korea, reforms aim to make the public service more competitive and diverse and have led to the recruitment of more women and young people. This study uses data from the Korean Income and Labor Panel Study to explore the relationship of age, gender, and service sector with job satisfaction. No substantial difference was found in the perceived job satisfaction of public employees of different ages, but an unexpected negative association was found in a subsample of private employees. Korean public and nonprofit employees are more satisfied with their jobs than private employees are but are less satisfied with their wages than with job security and job content. The study supports the expectation hypothesis and suggests there is a gender effect on job satisfaction, particularly for wages and work environment.</P>
가치사슬(Value chain)기반 디자인경영 구현을 위한 조건에 관한 연구
정광호(Jung Kwangho),박문형(Park Moonhyoung) 한국디지털디자인학회 2010 디지털디자인학연구 Vol.10 No.2
디자인과 경영 분야에서 근래에 디자인경영이라는 개념이 담론화(談論化)되고 있지만 그 동안 실제 조직에서는 어떻게 풀어낼지에 대한 방법론이 부재했다. 이에 본 연구에서는 디자인경영을 기업 활동에서 어떻게 적용할지에 대해서 구현 조건을 연구하여 제시하였다. 단순히 각 요소들을 제시하기 보다는 새로운 시각의 제시가 필요했기에 본 연구에서는'가치사슬'이라는 이론의 틀을 차용하여 디자인경영에 접목하였다. 또한 디자인과 디자인경영이라는 부분이 가시적인 항목이라기보다는 구성원간의 업무진행 및 구성원 자체에게 내재화되어 발전한다고 본다. 그렇기 때문에 구성원에게 가장 큰 영향을 미치는 조직 관리에서의 감성화 부분에 치중하여 디자인경영 구현 조건을 찾아내 적용하였다. 그 내용을 살펴보면 첫째 구성원들이 주체적으로 활동할 수 있는 조직의 유연성이 필요하다. 둘째 디자인경영에서 정체하지 않고 발전의 근간이라 할 수 있는 조직의 창의성이다. 셋째 이 모든 것을 진행할 수 있게 하는 DNA는 조직의 열정이다. 이 세 가지를 공고히 하기 위해서 선결 조건으로는 첫째 긍정적인 관점에서의 전사적 디자인 마인드 구축이 필요하다. 둘째 디자인경영의 가장 큰 적인 조직이기주의 타파가 필요하고 협력하는 자세가 필요하다. 셋째 이 모든 것을 뒷받침하면서 디자인을 구현할 수 있는 카리스마적 리더십이 절대적으로 필요하다. The concept which from design and management field is a design management to recent times is becoming discussion how meantime from actual organization about solving the methodology was absent. To research an embodiment condition about how from this research will apply a design management hereupon from company activity presented. Simply presents each elements than the presentation of fresh eye to being from necessary this research ` value chains' the frame of the theory which is borrows grafted to design management. Also the previous report which is an item where the part which is a design and design management is thorn becomes immanence to business progress and member oneself among members wears out that develops sees. Because like that to the member attaches importance to sensitivity part from Organization management who affects biggest to seek a design management embodiment condition within applied. When will try to observe the contents first the pliability of the organization which is the possibility the members being active subjectively is necessary. Second is not stagnant from design management can be a foundation of the development is an originality of the organization. Three DNA where does there to make be a possibility of processing everything is ten pills of organization. In order these three kind notification description below with prior decision condition first the warrior design mind construction from the viewpoint which is affirmative is necessary. The organization egoistic conquest which the second design management is biggest enemy is necessary and the attitude which cooperates is necessary. Three supports everything the charisma leadership which is the possibility of embodying a design absolutely is necessary.
정광호(Kwangho Jung) 한국식품과학회 2016 식품과학과 산업 Vol.49 No.2
Sodium chloride (NaCl) is a very important as one of major food ingredients in food industries. Recently, as the potential risk of adult diseases such as hypertension by overingestion of sodium, health authorities of many countries are executing policies for the reduction of sodium to suppress the overingestion of sodium by intake of NaCl. As general ways, the replacement of NaCl with either alternative salts, such as solar salts and minerals, for examples calcium, magnesium, potassium, lactic acid, and so on, and the addition of flavor enhancers were used to reduce the contents of sodium in foods. Recently, controls of particle size of sodium chloride or release point are emerging as new salt-manufacturing technologies for the sodium reduction. Upon reducing NaCl in foods it is important to develop practically adaptable technologies on the basis of the consideration of the unique functions of NaCl in foods, in particular effects on rheological characters, function as a humectant, shorten shelf life time, and so on.