No abstract available.
Commerce*

No abstract available.
Commerce*

The objectives of this study were to examine effects of B2B e-commerce on the material management by comparing the performance of B2B and non-B2B hospitals, and surveying the extent of the objective of B2B implementation was achieved and success and failure factors of the implementation. Managerial data from six hospitals, three B2B and three non-B2B, and survey data from 107 employees involved in the material management at the study hospitals were analyzed. The number of employees at the department of purchasing, time spent for placing order, cycle time from order to delivery were better at the B2B hospitals, and employees' satisfaction with the material management system was significantly higher in the B2B hospitals than in the non-B2B hospitals as well. However, intended effects of B2B e-commerce in wider areas of the material management such as inventory management and sharing of business information were not substantiated in this study. The study results indicated that B2B ecommerce in the study hospitals improved work efficiency and effectiveness in the area of procurement, and implied needs for an ERP-type system and process reengineering with the implementation of B2B e-commerce to obtain wider ranges of effects in the material management. Also the study results implied a need for communication with employees during the course of implementation for the system success.
Commerce

No abstract available.
Commerce*

With the gradual advancement of The Reform Plan to Control High-value Medical Consumables published by the State Council, the reform policies such as purchase with quantity, charging consumables" zero bonus" were born, the operating pressure of medical institutions on medical consumables increased sharply, and the fine cost accounting management demands were improving. Due to the manage features of medical consumables, this will lead to the inaccurate and cross-cycle of cost accounting. In order to achieve the refined cost accounting management, the related business system and process adjustment are studied.
Commerce

No abstract available.
Commerce* ; Mining*

To the end of 2003, there were 73 national pharmacy businesses conducting capitalization. Of these businesses, there were 8 central national pharmaceutical businesses and 65 local national pharmacy businesses. 33/64 cities and provinces in nationwide was conducted capitalization. Stock process in national business and in national pharmaceutical business was faster than before but had not completed planning. Funds size of business conducting stock was small. In pharmacy, there were 9 businesses having 10 billion of funds conducted stock, acquired 42.9% of national pharmaceutical businesses with 10 billion of funds. After capitalization, the number of business having 100% of government funds was only 4.1%; and business having governable shares belong to government were 6.2%. 11/73 pharmaceutical joint stock companies had production line meeting to GMP standard
Pharmacy ; Commerce

Aiming at the management efficiency problems in the traditional medical low-value consumables management mode of the nursing unit, based on the perspective of supply chain management, this study uses lean management method to construct the lean management mode of low-value consumables with a whole cycle and whole process information monitoring, and analyzes the application effect of this mode. The results show that after the application of lean management mode, the low-value consumables of the nursing unit can achieve "consumables in use=priced consumables + un-priced consumables", the settlement cost is significantly reduced and its stability is high, and the efficiency of "supply-inventor-distribution" link is significantly enhanced. This model effectively improves the management efficiency of low-value consumables in the hospital, and also provides a reference for other hospitals to improve the management level of low-value consumables.
Hospitals ; Commerce

Consistently delivering good service quality is a complex and dynamic process. In this matter, service differs from tangible products and is highly dependent on the business and service provider. Therefore, efficiently managing the process of delivering service quality can contribute to profits for organization and satisfaction to customers. This study was performed to define service quality, and to investigate the personal and operational characteristics that impacts the service quality provided by foodservice provider. The responses from 278 foodservice providers and 427 customers in 82 fast-food and family restaurants were used in this analysis. Descriptive, Factor Analysis, T-test, ANOVA, and Correlation Analysis were used for statistical Analysis. The Results of this study were as follows : 1) The perception of foodservice provider was significantly higher than that of the customers in most of the 21 service quality attributes. 2) The 6 dimensions derived from Factor Analysis explained 56.8% for service quality. 3) Among the personal characteristics of the foodservice provider, the level of education and the position in the job led to a significant difference in some of the service qualities. 4) The type of restaurant played an important role in foodservice providers' perception of service quality. 5) Month since opening had a negative correlation with 'Atmosphere' and a positive correlation with 'Reputation', while the number of seats showed a positive correlation with 'Atmosphere' and a negative correlation with 'Food' and 'Convenience'. 6) In general, the characteristics of sales had a positive correlation with service quality. 7) The proportion of part-time employees showed a negative correlation with 'Atmosphere' and 'Food', and a positive correlation with 'Reputation'.
Commerce ; Education ; Humans ; Restaurants*

Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel The role of calorie information is to help consumers make healthier food choices. However, calorie information is generally unavailable in restaurants. Even in high-end hotel restaurants, which try to provide high quality foods and service, calorie labeling is not mandatory. Therefore, the purpose of this study was to evaluate the effect of calorie labeling on menu sales and consumer's recognition at a Korean restaurant in Kangwonland hotel. The calorie contents of 10 dishes sold in the restaurant were calculated using the food composition table. After making a new menu plate displaying calorie information, the new menu plate and old menu plate were provided every other week for 4 weeks. When we compared the sales between the periods of calorie labeled and calorie unlabeled, sales of 4 items among the 5 food items providing less than 1000 kcal, increased, however the 3 items among the menu providing more than 1000 kcal decreased. As the survey results of total 405 consumers (male n = 232, female n = 173) showed the new menu plate, 68.2% of subjects recognized calorie labeling on the menu plate. Among the subjects who recognized calorie labeling, 58.3% answered that calorie information affected their food choices. And most of them answered that they chose lower calorie foods based on the information provided. The results suggest that displaying calorie information on the menu plate at a Korean restaurant was effective in changing consumer's food choices.
Commerce* ; Female ; Humans ; Restaurants*