• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1594-1606
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• 2014

The purpose of this study was to examine safety accidents related to school foodservice, working and operating environments of school foodservice, status and awareness of safety education, educational needs, and information on qualitative improvement of school foodservice. The subjects in this study were 234 cooks in charge of cooking at elementary and secondary schools in Chungbuk. A survey was conducted from July 30 to August 8, 2012, and among 202 questionnaires gathered, 194 completed questionnaires were analyzed. Statistical analyses were performed on data utilizing the SPSS version 19.0. The main results of this study were as follows: 44.3% of workers experienced safety accidents. The most frequent safety accident was 'once' (60.5%), and most safety accidents took place between June and August (31.4%). The time at which most safety accidents happened was between 8 and 11 am. Most safety accidents happened during cooking (52.3%) and while using a soup pot or frying pot (52.4%). The most common accidents were 'burns', 'wrist and arm pain', and 'slips and falls'. Respondents who experienced safety accidents replied that 57.6% of employees dealt with injuries at their own expense, and only 35.3% utilized industrial accident insurance. In terms of the operating environment, the score for 'offering information and application' was highest (3.76 points), whereas that for 'security of budget' was lowest (1.77 points). As for accident education, employees received safety education approximately 3.45 times and 5.10 hours per year. Improving the working environment of school foodservice cooks requires administrative and financial support. Furthermore, educational materials and guidelines based on the working environment and safety accident status of school foodservice cooks are required in order to minimize potential risk factors and control safety accidents in school foodservice.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.243-248
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• 1993

Yukwa, one of the favorite Korean traditional snacks, is a oil puffed rice cooky used for sacrifies, ceremony or celebration of an event. It had been prepared by most of house-wives for a long time fellowing old reference and still be made by some skilled persons in country side these days. The preparation methods of the Yukwa differ a little each other region by region. This survey was conducted to excarvate any hidden traditional methods and collect different cases as many as possible through pre-made questionaire. 151 questionaires were collected at 7 provinces and evaluted by similar items.

• The Journal of Korean society of community based occupational therapy
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• v.3 no.2
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• pp.85-95
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• 2013

Objective : The purpose of this study was to know the degree of the perceptions and the needs regarding the driving rehabilitation of students of occupational therapy. Method : Subjects are 317 students, department of occupational therapy of 4 colleges in Gyeongnam and Busan. Questionnaire consist of 15 questions of perceptions of the driving rehabilitation, 9 questions of needs of the driving rehabilitation, and 4 questions of subjects. The period of surveys was from 12, May to 12, Jun, 2013. Result : 73(23.1%) students answered that they knew about the driving rehabilitation and 47(14.8%) students answered that they experienced the driving rehabilitation. The answers about the channels of knowing and experience regarding driving rehabilitation had 'through the college'. The perceptions regarding the specialist and programs of driving rehabilitation was low compared with the knowing of the driving rehabilitation. The perception of needs regarding the driving rehabilitation for people with disabilities was high and they answered that they need the educations regarding driving rehabilitation. The 3rd grade students had high degree of perceptions and needs compared with 1st and 2ed grade students. And A college students had high degree of perceptions and needs compared with C and D college students. Conclusion : It is important that subject regarding of the driving rehabilitation include in curriculum of occupational therapy for strengthen the role of the occupational therapist in the driving rehabilitation.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.319-332
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• 2016

The purpose of this study is to suggest management strategies for both upscale hotel buffet restaurants and independent buffet restaurants by conducting an IPA(Important-Performance/satisfaction Analysis) on the selection attributes for buffet type restaurants. Additionally, the effects of the selection attributes' satisfaction on the "intention to recommend" was tested. Surveys were conducted from April 15th through May 4th, 2016 by using both SNS and off-line surveys of consumers with buffet restaurants dining experiences within the previous year, of which a total number of 160 questionnaires were used for the statistical analysis. The result showed a few different selection attributes in each quadrant; additionally, food quality and menu had positive effects on the "intention to recommend" for hotel buffet restaurants, while food quality was the only selection attribute with positive effects for independent buffet restaurants. Based on the results of the study, it can be suggested for the hotel buffet restaurants to constantly develop new and unique menu items to lead the needs of the fast changing consumers of today instead of focusing on the premium characteristics of upscale hotels and their brand names. In addition, offering a variety desserts seems to be something to re-consider for both types of buffet restaurants.

• The Journal of the Korea Contents Association
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• v.12 no.4
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• pp.273-281
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• 2012

The purpose of this study was to examine about correlation among dental hygienists' work environment, recognition on preventive education of musculoskeletal disease, the work-related musculoskeletal disease, and the work characteristics. The aim is to suggest a management plan for reducing symptom of musculoskeletal disease. The self-administered questionnaire was surveyed and collected from August 1-12 of 2011 targeting 210 dental hygienists Seoul, Gyeonggi, Daegu, Pohang. Except 5 people whose responses are not clear and who suffered accident, the analysis was made on 205 people. The collected data was analyzed by using SPSS WIN 15.0 program. As a result, dental hygienists, the average was the highest with 3.07 in 'between shoulder and neck(right side).' Seeing the pain frequency by body region, the average was the highest with 1.47 in 'ankle/calf(left side).' Seeing the appearance of having trouble in work ability related to pain experience of musculoskeletal disease by body region, the average was indicated to be the highest with 1.84 in 'knee(right side).Therefore, the agencies have to pay more attentions and efforts to ensure safety of musculoskeletal disorders in dental hygienist.

• The Journal of the Korea Contents Association
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• v.18 no.9
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• pp.482-497
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• 2018

This study would investigate the impacts of coffee shop companies' mecenat activity on identification, corporate image, love mark and loyalty. For sampling, an investigator who visited the coffee shops in person conducted surveys with customers. 800 copies were distributed for 11 days from May 23 through June 2, 2018, and excluding unreliable questionnaires from the collected questionnaires, 711 copies were used in the final analysis. As a result of the analysis, it turned out that the higher social contribution, purity, public interest and preference, the higher identification became. Also, the higher social contribution, public interest and preference, the higher corporate image became. On the other hand, it turned out that purity had a negative (-) impact on the corporate image. It turned out that purity and preference had positive impacts on the love mark, while did not affect social contribution, while public interest had a negative (-) impact on that. It turned out that identification had a positive impact on the corporate image, and identification and corporate image had positive impacts on the love mark. Also, identification, corporate image and love mark had positive impacts on loyalty. It is expected that the above research result would provide practical implications for coffee shop companies' marketing techniques in the future, and further, it is judged that it would play a positive role in the quality of life of consumers who experience coffee shop companies' mecenat activity.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.192-203
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• 2016

This study examined the effects of characteristics of mobile coupon on the user's perceived usefulness and intention of using mobile coupon in order to suggest directions to enhances marketing strategies for foodservice company. The research model for this study was designed based on the hypothesis that the characteristics of mobile coupon influenced both the user's perceived usefulness and purchase intention. Based on total 227 customers obtained from the empirical research, this study reviewed validity, reliability and fitness of research model. Major findings of empirical analysis could be summarise as follow. First, among the characteristics of mobile coupon, the easiness of acquisition and the economic value of the mobile coupon had an influence on the mobile coupon user's perceived usefulness. Second, the easiness of acquisition and the economic value of the mobile coupon had an influence on the intention of using mobile coupon. Third, the mobile coupon user's perceived usefulness had an influence on the intention of using mobile coupon.

• The Journal of the Korea Contents Association
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• v.11 no.10
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• pp.370-379
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• 2011

This study was carried out in order to offer basic data available for forming the better oral health habit by closely examining a cause for industrial workers' tooth loss. It analyzed correlation in missing teeth with general characteristics, subjective oral health recognition, habit related to oral health, and oral symptom targeting 6,976 of production workers and office workers who work at 49 industrial places where are located in Gumi city of Gyeongsangbuk-do Province from June 1, 2009 to December 31, thereby having obtained the following conclusions. 1. The higher age group led to the higher ratio of missing teeth. The ratio of missing teeth was lower in a case of having been removed plaque than having not been removed plaque. 2. The ratio of missing teeth was high in a case of having dental caries and periodontal disease. The ratio of missing teeth was high in a case of having smoked in the past or in a case of smoking now. 3. The ratio of missing teeth was high in a case of having less toothbrushing frequency and in a case of not using dental floss or interdental brush. 4. The ratio of missing teeth was high when a tooth is throbbing and when tongue and cheek are throbbing in addition to pain and bleeding in gum. 5. The ratio of missing teeth was high in a case of having unpleasant bad breath. The above results are expected to be likely conducive to offering basic data necessary for developing the oral health educational program for industrial places that can promote and maintain workers' oral health, and for improving oral health program and system available for promoting and maintaining workers' oral health hereafter.

• The Journal of the Korea Contents Association
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• v.14 no.9
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• pp.613-621
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• 2014

This study conducted a questionnaire survey with 362 students at department of radiology of college of public health located at G city, who had participated in mentoring program from Mar. 5 to Jun. 21, 2013. Out of 362 questionnaire copies, 315 copies were collected. The students' satisfaction with campus life was significantly affected by whether or not they joined a club, the number of participation into mentoring program per semester, reliability of mentors and mentoring functions. According to the study result, More specifically in terms of the mentoring functions(p<0.001), career development function(p=0.002) and tailored human-resource raising function(p<0.001) gave statistically significant effects on the satisfaction. It is considered that the study results will be used as a fundamental material to research mentoring for college and university students, and will be implemental in using and developing mentoring program as a direct way of preventing the student's dropout. Also it is expected that mentoring program helps college and university students in the transitional period to adulthood experience mentoring before they work at society, therefore playing a positive role for their successful work life as they get employed.

• Journal of vocational education research
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• v.36 no.2
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• pp.23-50
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• 2017

The purpose of this study was to determine the hierarchical linear relationship among receptivity to organizational change, individual variables of professors and organizational variables in junior colleges. The population for this study was 12,920 professors in 139 junior colleges. Using random sampling method considering subject, 800 professors in 40 colleges were sampled for this study. The data were collected from May 26 to June 13. A total of 445 out of 800 questionnaires were returned of which 441 of 40 junior colleges were used for analysis after data cleaning. These data were analyzed by both descriptive statistics and One-way ANOVA with Random Effects, Ranmdom-Coefficients Regression Model, and Intercepts-and Slopes-as-Outcomes Model of hierarchical linear model(HLM). All data analysis was accomplished using the SPSS 20.0 for windows program and the HLM 6.0 for windows program. An alpha level of 0.05 was established priori for determining the significance. The findings of the study were as follows: First, the level of receptivity to organizational change of professions in junior college was 3.94. Second, 56.5% of total variance in receptivity to organizational change was individual level variance. 43.5% of total variance in receptivity to organizational change was organizational level variance. Third, personal valence about organizational change, psychological ownership, experience of assignment, years of service and job security had positive effects on receptivity to organizational change while years of service had negative effects on receptivity to organizational change. The effect of personal valence about organizational change was highest, and the effect of job security was lowest. Fourth, degree of organizational change, participative decision-making, group culture and accessibility of information related to organizational change had positive effects on receptivity to organizational change. The effect of degree of organizational change was highest, and the effect of accessibility of information related to organizational change was lowest.