• Journal of Food Hygiene and Safety
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• v.16 no.1
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• pp.1-10
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• 2001

The levels of sanitary management procedures in university and industry foodservices, in pusan, were investigated. The questionnaires were administed to ninety three dietitians who managed university (n=21) and industry (n=72) foodservices and then the data were statistically analyzed. When sanitary management procedures were evaluated by 5 scales method of Likers, total mean scores of time-temperature management in the process of meal production, personal hygiene, equipments and facilities hygiene in university and industry foodseryice operations were 3.48, 3.76 and 3.27, repectively. In time-temperature management, the scores for storage, purchasing and receiving, pre-preparation, cooking, assembly and service, and hot or cold holding were 3.77, 3.74, 3.55, 3.54, 3.28, 3.05, respectively, in descending order. The management levels for personal hygiene, equipments and facilities hygiene of foodservices had biger serving scale (over 901) were significnatly higher than those of lower sclaled foodservices(below 900). The scores of foodservices managed by higher aged dietitian(over 31 years) were significantly higher than those of foodservices conducted by lower aged group(below 25 years) in the management procedures of time-temperature, personal hygiene, equipments and facilities hygiene(p<0.05). The dietitian group had the regular sanitary education showed significantly higher scores than irregularly educated group in the management of time-temperature and personal hygiene.

• Journal of Venture Innovation
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• v.7 no.1
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• pp.183-200
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• 2024

Recently, with the MZ generation's entry into society and the social participation of the female population, conflicts are occurring between workplace groups that value WLB and existing groups that emphasize collaboration due to differences in work orientation. Public institutions and companies that utilize work-life balance support systems show differences in job Commitment depending on the nature of the work and the activation of the support system. Accordingly, it is necessary to verify the effectiveness of the WLB support system actually operated by the company and present universally valid standards. The purpose of this study is, first, to verify the effectiveness of the support system for work-life balance and to find practical consensus amid changes in policies and perceptions of the working environment. Second, the influence of work-life balance level and job immersion according to work characteristics was analyzed to verify the mutual influence in order to establish standards for WLB operation that reflects work characteristics. For the study, a 2X2 matrix model was used to analyze the impact of work-life balance and work characteristics on job commitment, and four hypotheses were established. First, analysis of the job involvement level of conflict-type group members, second, analysis of the job involvement level of leading group members, third, analysis of the job involvement level of agreeable group members, and fourth, analysis of the job involvement level of cooperative group members. To conduct this study, an online survey was conducted targeting employees working in public institutions and large corporations. The survey was conducted for a total of 9 days from October 23 to 31, 2023, and 163 people responded, and the analysis was based on a valid sample of 152 people, excluding 11 copies that were insincere responses or gave up midway. As a result of the study's hypothesis testing, first, the conflict type group was found to have the lowest level of job engagement at 1.43. Second, the proactive group showed the highest level of job engagement at 4.54. Third, the conformity group showed a slightly lower level of job involvement at 2.58. Fourth, the cooperative group showed a slightly higher level of job involvement at 3.80. The academic implications of the study are that it subdivides employees' personalities into factors based on the level of work-life balance and nature of work. The practical implications of the study are that it analyzes the effectiveness of WLB support systems operated by public institutions and large corporations by grouping them.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.589-600
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• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.

• 한국노년학
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• v.31 no.1
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• pp.129-141
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• 2011

This study aims to find out effects of a tailored occupational activity program(TOAP) on the activities of daily living(ADL), cognitive function, depressive mood, and caregiver burden, who live in the community. Method : From October 2009 to May 2010, the TOAP was applied to 15 dementia patients and 15 of their caregivers, who was visitors of the Y-city Center for Managing Dementia in Gyunggi-do. The TOAP was designed for habituating patients and caregivers to the techniques acquired through goal activities and task and making it capable of being routinized regularly. The TOAP was applied to dementia patients and their cvaregivers twice a week for 7 weeks(one-time home visit, one-time phone inspection), a total of 14 times. Results: Significant differences among pre-test and post-test were found in the AMPS motor skills(1.10±1.14 and 1.34±1.2 respectively) scores, AMPS process skills(0.32±0.55 and 0.77±0.66 respectively) scores, ACL(3.86±0.65 and 4.17±0.64 respectively) scores, MMSE-KC(17.33±4.6 and 19.33±4.97 respectively) scores, GDS(11.73±6.87 and 8.53±7.09 respectively) scores, and caregiver burden(31.80±20.06 and 26.13±18.07 respectively) scores(p<0.05). A significant effect was confirmed from the TOAP which ADL, cognitive function, reduced patient's depression and caregiver burden(p<0.05). Conclusion: From the above results that a TOAP has an effect on the improvement of the ability to ADL, cognitive function and reduced depression and caregiver burden of dementia patients living in community. The present author hopes that, in the future, more diverse community based on tailored occupational activity programs will be developed to improve the functions of dementia patients living in community.

• Journal of Korean society of Dental Hygiene
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• v.21 no.4
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• pp.357-366
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• 2021

Objectives: The objectives of this study were to verify the level of ethical consciousness and decision-making of dental hygiene students in pandemic as coronavirus disease 2019 (COVID-19). Methods: This study included 249 college students who were interested in new infectious diseases. They completed a questionnaire on a 5-point scale, and data were analyzed by independent t-test, ANOVA, and correlation. Results: The perception of COVID-19 was moderate at 3.42 points. This was higher among males, first graders, emergency management students, those who received education and experienced self-quarantine. The level of ethical consciousness was moderate (3.89 points), which was higher in sophomores, emergency management students. Ethical decision-making was moderate, with a score of 3.44, and was higher in those with first grade, field practice training, and self-quarantine experience. The level of perception positively correlated with ethical consciousness (α=0.310, p<0.01). In addition, as the degree of ethical consciousness increased, the degree of decision-making also increased (α=0.539, p<0.01). Conclusions: In a crisis, involving the spread of COVID-19, providing prospective dental hygienists accurate information and an experience similar to that faced by patient is necessary for raising the level of ethical consciousness and decision-making.

• Journal of the Korea Society of Computer and Information
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• v.18 no.12
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• pp.159-166
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• 2013

The primary objectives of this study were to identify who is happier in workplace. To do this, this study proposed and analyzed a theoretical model consisting of demographic factors such as sex differences, age band, marital status, child quantity, religion, education level, position, job, income etc, psychological factors such as extroversion, neurosis, positive belief and happiness level. The major results of analysis reveal that first, both demographic factors and psychological factors have a positive effect on the happiness level of office-worker. Second, child quantity, neurosis and positive belief is an important factors in predicting office-worker's happiness. In conclusion, the implication of our research is to verify factors to promote the happiness level of office workers.

• The Korean Publising Journal, Monthly
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• s.134
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• pp.20-21
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• 1993

이번 모임이 우리출판계에 던져준 교훈은 중국 출판인들이 자신들의 절박한 사정으로 인해 한국출판계를 '공략'해 들어온다는 표현이 적합할 만큼 '무리한' 요구를 해오는 점과, 단순히 중국의 현재 출판 제작.인쇄 수준이 우리보다 낮다 하여 과소평가하여 소홀히 대응할 경우 예기치못한 상황까지 도래할 수 있다는 점이다.

• Journal of the Korean Regional Science Association
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• v.39 no.3
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• pp.49-63
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• 2023

This study investigates the occupational mobility patterns of young wage employees at the local level of the labor market and empirically examines the interplay between worker-level and local labor market-level determinants between 2010 and 2020. The 4th to 14th waves of the Youth Panel 2007 were integrated with the Korea Network for Occupations and Workers and the Local Area Labor Force Survey for estimation using hierarchical linear model. Our results indicate that Gross Regional Domestic Product per capita is key determinant of occupational upward mobility. Also, Estimates of employment size, population density, and the unemployment rate of local labor market have different effects depending on the education level and occupational location of youth workers, suggesting that the effects of structural factors of local labor market may not be distributed equally among all youth wage workers. The findings have policy implications regarding the recent rise in inequality and polarization in local labor markets.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.26 no.1
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• pp.17-26
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• 2008

The 1st order level network of Korea was adjusted simultaneously in 1987. After that, the 1 st order level network of Korea was adjusted simultaneously by National Geographic Information Institute in 2006. The levelling data were acquired by digital level with invar staff from 2001 through 2006. The 1st order level network consists of 36 level lines. Among them, 34 level lines comprise 11 level loops. Among 36 level lines, 4 level lines have fore & back error larger than the regulations for the 1st order levelling of NGII, Korea. Also, the closing error of 3 loops of level network exceed the regulation for the 1st order levelling of NGII. The standard error of fore and back leveling between bench marks(${\eta}_1$) are distributed between 0.2 $mm/{\surd}km$ and 1.7 $mm/{\surd}km$. The standard error of loop closing(${\eta}_2$) is 2.0 $mm/{\surd}km$. This result means that the 1st order level network of Korea qualifies for the high precision leveling defined by International Geodetic Association in 1948. As the result of the 1st order level network adjustment, the reference standard error($\hat{{\sigma}_0}$) of the level network was 1.8 $mm/{\surd}km$, which is twice as good as that of the 1st adjustment of level networks in 1987.

• Journal of Korea Spatial Information System Society
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• v.11 no.3
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• pp.79-84
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• 2009

As a surveying standard of a nation, the Korean geodetic control points such as triangulation points and benchmarks require continuous and effective management toward a spatially enabled society. As the developments of information technologies, use of mobile devices like PDA (personal digital assistant) has been increasing and the Web 2.0 environment became an important part of GIS. In this context, the management systems for national geodetic control points should be upgraded in accordance with the current trend, particularly for more interactive user-interface on the Web 2.0. This paper describes the framework design and prototype implementation of a Web 2.0 GIS application for the management of Korean geodetic control points. Our system enables a real-time update of the control point information and provides aerial photos on vector maps using Ajax(Asynchronous JavaScript and XML) techniques.