식품제조업의 한계기업 동향과 특징

• 영문명: Trends and Characteristics of Zombie Firms in Korean Food Manufacturing
• 발행기관: 한국농식품정책학회
• 저자명: 김성용(Sung-Yong Kim) 김나흔(Naheun Kim) 유순미(Soonmi Yu)
• 간행물 정보: 『농업경영.정책연구』50권 4호, 749~773쪽, 전체 25쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2023.12.31

국문 초록

Social concerns in zombie firms is growing due to the COVID-19 pandemic and the subsequent economic downturn. We employed financial statement panel data of food manufacturers at the firm level and analyzed the trends and characteristics of zombie firms. If the interest coverage ratio is less than 1 for 3 consecutive years, it is classified as a zombie firm. Recently, the share of zombie firms has been increasing, albeit slightly, and as of 2021, 10 percents of the food manufacturers in the sample were identified as zombies. However, in the past 20 years, the proportion of firms that have become zombies has reached 35.3%. Zombie firms have a negative impact on the growth of the food manufacturing industry due to the congestion effect. In order to promote the revitalization of the food manufacturing industry, it is time to carefully select zombie firms and come up with measures to improve their constitution.

목차

Ⅰ. 서 론

Ⅱ. 선행연구 검토

Ⅲ. 분석 방법과 자료

Ⅳ. 분석 결과

Ⅴ. 요약 및 결론

참고문헌

키워드

Food Manufacturing Zombie Firms Interest Coverage Ratio Financial Balance Sheets Panel Data