• The Journal of the Korea Contents Association
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• v.8 no.12
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• pp.366-374
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• 2008

The purpose of this study was to analyze pre-service elementary school teacher's enjoyment factors experienced in PE classes. In order to achieve the purpose of this study, 30 students attending in G University of Education were selected in this study and data were collected through open-ended questionnaire and in-depth interviews. As a result of the analysis, this study have classified the enjoyment factors of pre-service teachers in PE classes. First, happiness of achievement through physical activity Second, inspiration of self-confidence through praise Third, variety of program presentation for arouse interesting Fourth, desire expression to aggressive physical activity Fifth, personal relationship of PE teacher Sixth, enjoyment of community spirit and interaction.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.126-139
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• 2011

This study was conducted on the 4 year university students majoring in the culinary practice to survey the recognition levels of the culinary practice education with the purpose of searching for a development plan of the culinary education. The recognition levels of the culinary practice education according to the types of sex, grade and alma mater are as follows. The interest and necessity of the culinary practice education was very high while the performance degree of the culinary practice education was felt insufficient. For the efficient culinary practice education, they recognized that theoretical education and practice demonstrations are required and hoped to focus on hotel cooking and certified technician cooking. In addition, they hoped to be provided with a place for teacher's detailed practice demonstrations and supplementary practice. According to the variables, positive responses were given from male students, high grade students and vocational school students. In conclusion, if chances are given to display achievement desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in the education courses, the culinary practice education is considered to be more vitalized.

• The Journal of Information Technology
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• v.2 no.2
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• pp.51-67
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• 1999

This study investigates the effect of information about risk on investment decision making. The model was constructed with two independent variables and two dependant variables. The first independent variable deals with whether information about risk is provided or not. The meaning of information about risk is the degree of uncertainty for investment decision making. The other independent variable involves attitude toward risk, such as the degree of tolerance for risk. Two dependant variables are concerned with the effect on investment decision making, such as the degree of riskiness of decision making and decision confidence, respectively. This study deals with the investment decision in options on stock indices. The findings of this study are as follows. The more the degree of tolerance for risk, the more the degree of decision confidence. This means that risk-taker has more desire for achievement than risk-avoider has. And the message alerting risk of investment decision making takes little effect on investment decision making.

• The Research Journal of the Costume Culture
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• v.30 no.4
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• pp.594-607
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• 2022

This study is a follow-up paper on "Development of flipped learning class model for nail beauty education" published by Seol (2022). This model was conducted from March to June 2022 for 70 students taking the "Nail color design 1" course. After 15 weeks of class, a survey of the students' perceptions of flipped learning and their self-evaluation of goal achievement was conducted, which was composed of questionnaires using a 5-step Likert scale. 15 questions were designed to evaluate the students' satisfaction with their experience and class operations; 4 questions to evaluate whether the class goal had been reached through flipped learning; and 9 questions to evaluate the students' perceptions of flipped learning. As a result of applying this model to theoretical and practical nail beauty classes, it was confirmed that flipped learning helped students better understand the content and had a positive effect on learning, while the subject's educational goals were also achieved. By evaluating the students' perceptions of flipped learning, we may conclude that they experienced learning satisfaction and perceived the approach positively. Moreover, they have expressed a desire for additional flipped learning. This study is thus meaningful in confirming the procedure's effectiveness by applying the flipped classroom model to theoretical and practical subjects with a focus on the nail beauty field, and showing how it achieved students' positive perceptions and educational goals.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.77-93
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• 2013

This study examines the university students majoring in culinary arts to survey the recognition levels of culinary arts education for the purpose of searching for a development plan for culinary education. A survey was conducted to 407 students in a cooking and food service program. To achieve the purpose of this study, SPSS 17.0, a statistics program, was used for a descriptive analysis, a frequency analysis, and a factor analysis. In this study, we have developed a device to measure educational service quality which can be applied to the place of higher education, and factors that determine educational service quality are dragged through this device. In addition, this research identifies which statistically significant factors play a part in overall satisfaction and interprets 26 quality attributes using importance-satisfaction transformed index. The interest and necessity of culinary arts education was very high while the performance degree was considered insufficient. In conclusion, if chances are given to display achievement of desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and curriculum organization reflecting social changes in the education courses, the culinary arts education will be considered to be more vitalized.

• Journal of the Korean Society of Costume
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• v.45
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• pp.147-160
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• 1999

The purposes of this study were to classify the university women according to their life styles and to analyze the cosmetic consumption behavior of classified groups. The results of this study may suggest cosmetics production and sales plan to manufactures and distributers and to provide cosmetic consumption guides for the university women. For empirical study a questionnaire developed by researchers was distributed to 456 of university women in Chonbuk province from Aug. 26 to Sep. 17 1998. Frequencies and percentages were claculated. And factor analysis cluster analysis and $\chi$2-test were used. The results were as follows: 1. University women were clustered into 5 types of sound and self pursuit type realistic and fashion pursuit type external and liberal type delightful and enjoying type and passive and stagnate type according to their life styles. 2. Sound and self pursuit type was characterized by the faithfulness to school and home life and economical lining. They got cosmetics information through direct experiences by use of samples put on full make-ups to protect their skin and selected refill cosmetic products to save money. 3. Realistic and fashion pursuit type were sensitive to fashion and had a strong desire for material achievement. They put on full make-ups exchange unsatisfactory cosmetics at the store where they bought and had a lot of imported cosmetics experiences. 4. External and liberal type showed little concern with saving and had progressive thinking. They bought cosmetics at the department store got informations from market-oriented information sources. perferred shopping at department stores considerred price most important when selecting cosmetics exchanged unsatisfactory cosmetics at the store they bought when they were not satisfied with the flavor or skin troule. 5. Delightful and enjoying type showed the least faithfulness to their home and school life. They put on partial make-ups for the correction of facial defects or etiquette. 6. Passive and stagnate type enjoyed home life but were passive in real life and open-mindness They got cosmetics information from marketer-oriented information sources bought cosmetics at discount stores considered price most important when selecting cosmetics put on basic or at least mke-ups to protect their skin had the least experience in the imported cosmetics and refill products.

• Journal of Digital Convergence
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• v.14 no.5
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• pp.217-225
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• 2016

This study examines whether personal traits and globalization capability would affect the entrepreneurial intention. Survey using questionnaires was conducted toward 257 male and female adults aged 21 above across the nation. The analysis of the data shows that the desire for self-fulfillment, risk-taking propensity and sense of self-efficiency as personal traits have positive influence on entrepreneurial intention. And the globalization capability as mediating variable has meaningful influence on entrepreneurial intention, that is, globalization capability under the control of respective personal trait makes positive influence on entrepreneurial intention. Current study would support the potential entrepreneur and the educator to create effective entrepreneurial education program.

• Journal of Gifted/Talented Education
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• v.18 no.3
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• pp.371-400
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• 2008

The purposes of this study were to develop and validate Korean MHBT for identification of giftedness. MHBT in this study consists of KFT-HB and MHBT-5. MHBT-S was composed of 1) space presentation and thinking ability, space perception,. physics/technic tasks 2) affective domain; creativity, achievement motivation, desire of knowledge, social competence questionnaire 3) performance attitude questionnaire 4) interest questionnaire. The subject were 489 middle school students (1 or 2grade) in the education centers for gifted youth and general classes. Except a few subscales, internal consistent reliability was considered good. Korean MHBT discriminated well gifted students from general students in KFT-HB and some subtests of MHBT-5. As results, Korean MHBT in this study was expected to be a reliable and valid instrument for identification of korean gifted students.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.5 no.2
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• pp.33-57
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• 2010

This study aims at researching whether business founders' psychological characteristics, behavioral characteristics, and career characteristics have influence upon corporate performance and whether business founders' career characteristics and start-up education experience have influence upon corporate performance targeting business founders of start-up business-incubated companies. As a result of this study, business founders' psychological characteristics(achievement desire, risk-endurance propensity) were indicated to have significant influence upon corporate performance. On the other hand, business founders' behavioral characteristics were indicated to have no influence upon corporate performance. Also, it is seen to have clarified that business founders' career characteristics, past practical-affairs experience during start-up education business, and job-life experience are important factors of having significant influence upon corporate performance. These findings are expected to give many implications even to preliminary business founders as well as establishment in supportive direction and effective development of start-up business-incubated companies. Accordingly, the implication is seen to have been suggested that the services, which the business incubator supports the living-in companies, need to be planned and offered by considering business founders' characteristics of start-up business.

• Knowledge Management Research
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• v.22 no.1
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• pp.121-138
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• 2021

In the rapidly changing business environment, the intention to start a new business is strengthening. In this study, in order to confirm the effect on the entrepreneurial intention, the relationship and the effect among technical capability, and job satisfaction, and entrepreneurship, which are the second order factor consisting of risk taking, desire for achievement, and innovativeness, on entrepreneurial intention were analyzed to identify the effect of business intentions from the perspective of knowledge management.. To this end, the proposed research model was statistically verified using the Partial Least Square Structural Equation Model. Under analysis, survey data were collected online for 280 employees currently in the workplace, and the research model was empirically analyzed through the structural equation model. As a result of the analysis, it was confirmed that all the suggested variables had a significant effect on the entrepreneurial intention, and that job satisfaction had a negative moderating effect on entrepreneurial intention by interacting with entrepreneurship. The results of this study are expected to provide practical and theoretical implications from a knowledge management perspective.