• Journal of environmental and Sanitary engineering
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• v.3 no.2 s.5
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• pp.1-7
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• 1988

The paper deals with the problems of environmental sanitation, especially in transportation, hotels, restaurants and public gathering places which are desirable to be improved for the 24th Seoul Olympic Games 1988. Suggestions are made for better attitudes and practices for the employees and citizens to maintain the higher standards of cleanliness of personal, premises and the environment.

• Tuberculosis and Respiratory Diseases
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• v.55 no.4
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• pp.361-369
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• 2003

Background : In Korea, the effort to control the spread of severe acute respiratory syndrome (SARS) has succeeded, but we have to maintain vigilance against SARS and other infectious diseases, because many experts warn that SARS may return or that other infectious agents could spread globally. The purpose of this study is to describe the degree of knowledge of hospital employees, assuming full responsibility for treating and attending to SARS suspected case, and to elucidate the attitude to SARS using questionnaires. Method : All employees of Kangwon university hospital were eligible for this study. We used validated questionnaires to survey demographic characteristics, the degree of knowledge of SARS, intention of treating and attending suspected cases, influence and effects of SARS on the community, and acquisition of information about SARS. Result : Based on the 251 completed surveys, out of 280 returned the score for knowledge about SARS was $72.0{\pm}13.7$, 50.6% responded positively about joining a SARS team, and 23.1% were opposed to the designation for quarantining. There was no relationship between the degree of knowledge of SARS and the attitudes to it. Most employees wanted to know how to manage SARS patients and how to prevent SARS. Conclusion : The attitudes to SARS were not affected by the level of knowledge of SARS. We suggest that national policies about SARS and other infectious diseases should be promulgated using the mass media and internet to provide information on rapidly spreading infectious agents, especially about the proper protocol for treating suspected cases and the appropriate steps to prevent or reduce the risk.

• The Korean Journal of Franchise Management
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• v.8 no.4
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• pp.21-32
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• 2017

Purpose - In hotel business, how to build the relationship between leader and employees is very important, because it affects on the customer satisfaction. Thus, this research examines the effect of authentic leadership on job performance in the context of hotel industry and identifies mediating roles of organizational engagement, job satisfaction, and creativity in the relationship between authentic leadership and job performance. This study suggests the guidelines for how hotel companies should improve employee productivity and build a desirable organizational culture by presenting employee attitudes and behavioral models that explain the relationship between leaders and employees. Research design, data, and methodology - This study examines the structural relationship between authentic leadership, organizational engagement, job satisfaction, creativity, and job performance from the employee's perspective. Authentic leadership divide into four sub-dimensions such as self-awareness, balanced process of informations, internalized moral perspective, and relational transparency. In order to test the purposes of this study, research model and hypotheses were developed. All constructs were measured with multiple items developed and tested in the previous studies. The data were collected from 114 franchise hotel employees and were analyzed using SPSS 21.0 and Smart PLS 3.0. program. Result - The results of this study are as follows. First, authentic leadership have significant impacts on organizational engagement and creativity, but does not have impact on job satisfaction directly. Second, organizational engagement have significant impacts on job satisfaction and job performance, but does not have impact on creativity directly. Third, job satisfaction has significant impact on creativity, but does not have impact on job performance. Fourth, creativity has significant impact on job performance. Conclusions - The findings of this study indicate that hotel leaders should properly implement the authentic leadership and consider how to build a corporate culture to improve an organizational and employee productivity through authentic leadership. Due to the nature of the hotel industry, which relies heavily on human resources, hotel companies must manage their employees with authenticity in order to increase organizational engagement, job satisfaction, and creativity that affect hotel and employee productivity. If hotel employees perceive their leader's authentic leadership, they show more organizational engagement that increases creativity and leads to job performance. Finally, hotel employees can propose creative ideas only if they will be satisfied with their jobs. Therefore, the leader should develop non-monetary or monetary reward system for the employees and, make an efforts to foster creativity of the employees.

• Journal of Nutrition and Health
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• v.35 no.9
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• pp.996-1006
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• 2002

A total of 321 salaried employees were surveyed by questionnaires during September and October 2001 in order to investigate the bases for their choices between 26 popular menu items in JinJu restaurants. The subjects were aged 20 to 61 years, and were classified into 3 age groups (ages 20-29, 30-39, and over 40) and 2 gender groups. The data were analyzed using the SAS program for factor analysis. The results of this study were as follows: 1) The 26 popular menu items were classified into 6 factors by the 20-29 age group, into 5 factors by the 30-39 age group, and into 3 factors by the over 40 age group. The younger age group had the more numbers of factor which act as choice criteria of restaurant foods according to the purpose of eating out. 2) Because subjects classified steak and fast food into the same factor named 'new generation's food', we found that steak was an unfamiliar food for most of them, 3) The 20-29 age group had an aversion to Boshintang(dog soup), while the 30-39 age group and the over 40 age group liked Boshintang as a stamina food. 4) The over 40 age group, and men in all age groups, didn't choose Buffet and Shabushabu as a dinner food because they had negative attitudes toward novel or unfamiliar foods. 5) Women distinguished between a factor called 'social drink and party food' from a facor called 'dinner food', while men integrated the factor of 'dinner food' into the factor of 'social drink and party food' 6) Men preferred Samgyetang (chicken stew with ginseng) and Yangnyeumtongdak (spicy fried chicken) as a 'social drink and party food', while women preferred Dwaejibossam (boiled pork and kimchi) and Beef Bulgogi. In conclusion, most of subjects did not recognize fast food and steak as a meal, which were introduced recently in JinJu. The choice criteria and preferences of restaurant foods were different from the age and gender groups. The over 40 age group, and men in all age groups, had more negative attitudes toward novel or unfamiliar foods than the younger age and women groups.(Korean J. Nutrition 35(9) : 996~1006, 2002)

• The Journal of the Korea institute of electronic communication sciences
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• v.19 no.4
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• pp.741-752
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• 2024

Organizations amplify their information security (IS) technical investments as the demand for IS escalates. This research suggests conditions for enhancing insider compliance with IS, focusing on the potential for behavior modification through techno-stress and organizational justice, based on the theory of planned behavior. To test the proposed hypothesis, this study utilized a survey methodology on 383 employees from companies with implemented IS. The test results showed that IS techno-stress (overload and uncertainty) caused by reduced attitudes of employees, and organizational justice increased subjective norms, influencing IS compliance intentions along with self-efficacy. Additionally, organizational justice has been found to alleviate the adverse effects of IS overload and uncertainty on attitudes. The findings are expected to help clarify measures for achieving IS performance within the organization by proposing organizational justice conditions to improve the negative IS environment of the organization.

• Asia Marketing Journal
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• v.14 no.1
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• pp.25-51
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• 2012

Researches about the relationship between SST(Self Service Technology) and TRI(Technology Readiness Index) have been carried out after TRI was developed by Parasuraman and his colleagues(2000). We hypothesize Consumer Readiness can also influence consumer's motivation, attitude, and intent to use SST. Currently, there has been no research on this subject. In this study, we investigated the relationship between TR, Consumer Readiness and SST Core Attitudinal Model which Dabholkar & Bagozzi(1994) proposed. The researchers also investigated moderating effects of consumer traits and situational factors to verify the acceptance of such forms of service delivery by all kinds of consumers and under different situational contexts. Self consciousness, the need for interaction with an employee, and the technology anxiety were used as consumer trait variables. Perceived waiting time and perceived crowding were used as situational variables. 380 questionnaires were distributed to a sample group of people in their 20's and 30's, and the data were analyzed with structural equation model using AMOS 18.0 program. All of Cronbach's alpha values representing reliabilities were satisfactory. The values of Composite Reliability(CR) and Average Variance Extracted(AVE) also showed the above criteria, thus providing evidence of convergent validity. To confirm discriminant validity among the constructs, confirmatory factor analysis and correlations among all the variables were examined. The results were satisfactory. The results of this study are summarized as follows. 1. Optimism and innovativeness of TR partially influenced the motivation to use SST. People who tend to be optimistic use SST because of ease of use and fun. The innovative however, usually use SST due to its performance. However, consumer readiness of role clarity, ability and self-efficacy influence all the components of motivation to use SST, ease of use, performance and fun. The relative effect of consumer readiness on the motivation to use SST was much stronger and more significant than that of TR. No other previous studies have examined the effects of Consumer Readiness on SST usage motivation, attitude and intention. It is academically meaningful that the researchers verified that Consumer Readiness is the important precedent construct influencing the self service technology core Attitudinal Model. Our findings suggest that marketers should consider fun and ease of use attributes to promote the use of self service technology. In addition, the SST usage frequency will rise rapidly when role clarity, ability, and self-efficacy which anybody can easily handle SST is assured. If the SST usage rate is increased, waiting times for customers could be decreased. Shorter waiting time could lead to higher customer satisfaction. It may also result in making a long-term profit owing to the reduced number of employees. Thus, presentation of using SST by employees or videos showing how to use it will promote the usage attitude and intent. 2. In SST core attitudinal model, performance and fun factors among SST usage motivation affected attitudes of using SST. The attitude of using SST highly influenced intent to use SST. This result is consistent with previous researches that dealt with the relationship between motivation, attitude and intention. Expectation of using SST could result in good performance just like the effect of ordering menu to service employees and to have fun since fun during its use could promote more SST usage rate. 3. In the relationship among motivation, attitude and intent in SST core attitudinal model, the moderating effect of consumer traits(self-consciousness, need for interaction with service employees and technology anxiety) and situational factors(perceived crowding and perceived waiting time) were tested. The results also supported the hypothesized moderating effects except perceived crowding. The highly self-conscious tended to form attitudes to use SST because of its fun compared to those who were less self-conscious because of its performance. People who had a high need for interaction with service employees tended to use SST for its performance. This result indicates that if ordering results are assured, SST is easily accessible to even consumers who have a high need for interaction with a service employee. When SST is easy to use, attitudes strengthen intent among people who had a high level of anxiety of technology. People who had low technology anxiety formed attitudes to use SST because of its performance. Service firms must ensure their self service technology is designed to be easy to use for those who have a high level of technology anxiety. Shorter perceived waiting times strengthened the attitude to use self service technology because of its fun. If the fun aspect is assured, people willing to use self service technology even perceive waiting time to be shorter than it actually is. Greater perceived waiting times form higher level of intent to use self service technology than those of shorter perceived waiting times. This implies that people view self service technology as a faster alternative to ordering service employees. The fun aspect of self service technology will attract a higher rate of usage for self service technology. 4. It has been proven that ease of use, performance and fun aspects are very important factors in motivation to form attitudes and intent to use self service technology regardless of the amount of perceived waiting time, self-consciousness, need for interaction with service employees, and technology anxiety. Service firms must consider these motivation aspects(ease of use, performance and fun)strongly in their promotion to use self service technology. Ease of use, assuring absolute performance compared to interaction with service employees', and adding a fun aspect will positively strengthen consumers' attitudes and intent to use self service technology. Summarizing the moderating effects, fun is the most valuable factor triggering SST usage attitude and intention. Therefore, designing self service technology to be fun will be the key to its success. This study focused on the touch screen self service technology in fast food restaurant. Although it has its limits due to the fact that it is hard to generalize the results to any other self service technology, the conceptual framework of this study can be applied to future research of any other service site.

• Health Policy and Management
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• v.16 no.3
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• pp.1-18
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• 2006

The organizational effectiveness of hospital in various environmental fluctuations is a large and complex problem. Hospital CEO leadership characteristics may be a critical determinant of employees' job satisfaction and turnover intention. Several empirical studies on transformational leadership found that transformational leadership behaviors were positively related to workers' job satisfaction and turnover intention. Very little research related to this subject has been done in health care settings in Korea. The author explores the relationship between hospital CEO leadership style and its effect on job satisfaction and turnover intention among the all staffs of general hospital. The relationship of hospital CEO leadership style to employees' job satisfaction was investigated using the Bass's leadership paradigm of transformational and transactional leadership. The Multifactor Leadership Questionnaire(MLQ) and the index of job satisfaction and turnover intention were completed by 493 hospital employees(doctors, nurses, hospital administrators, technicians, and assistants). The findings show a similar trend to the previous studies. Hospital CEO leadership behaviors and employee outcomes were significantly correlated. Correlations showed a significant positive relationship between those hospital CEO exhibiting a transformational leadership style and the job satisfaction of their staffs. The results of multiple regression analysis indicate that the effect of charisma in transformational leadership behaviors is more higher than other variables. Transformational leadership style may be a more effective strategy and have a greater effect on staff outcomes, attitudes and behaviors. The findings of this study reveal implications for efficient hospital management and the importance of understanding relationship between hospital CEO's leadership style and subordinate behaviors in the context of CEO's desirable role and function for hospital strategy planning and future direction.

• The Korean Journal of Community Living Science
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• v.26 no.1
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• pp.39-49
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• 2015

This study evaluates nutrition knowledge, dietary behaviors and food group acceptability based on a sample of 514 of new employees in Gyeonggi area. Among the respondents, 70.6% of male, and their age was 30.7 Most were college graduates (94.9%) and unmarried (86.3%). Based on the BMI males tended to be overweight, whereas females, normal. In terms of health consciousness based on five-point Likert-type scale, the average score for the health status was 4.18 indicating good health, and health attention was 4.88 indicating high health attention. Dietary behaviors were evaluated using five-point Likert-type scale. According to the results, the total score for regular diet based on 5 items was 9.6; that for a balanced diet based on 7 items was 22.2; and that for practical diet action based on 8 items was 22.3. That is, the respondents were on an irregular diet but tried to balanced diet through appropriate diet action. Food acceptability was evaluated using a five-point Likert scale ranging from "strongly dislike(1)" to "strongly like(5)". The score of meat group was 3.67; that for the fish 3.43; and that for the vegetable group was 2.86. Females were slightly more like to accept fruits 3.60 than males 3.48;(p<0.05). The total score for nutrition knowledge based on 35 items was 20.5. A balanced diet was correlated with egg acceptability (p<0.01); energy-related knowledge with confectionery preferences (p<0.05); and vitamin knowledge, with snack affinity (p<0.05). Health attention was negatively correlated with seafood preferences for male(p<0.05) and with snacks for females(p<0.05). The respondents were strongly interested in and aware of their health, but this did not lead to their food preferences. These results suggests that dietary habits can lead to nutritional balance for maintaining the health of employees.

• Journal of Digital Convergence
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• v.15 no.5
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• pp.71-77
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• 2017

This study examines the effects of in-company English programs on Korean employees' English learning. During the twelve weeks, 68 employees in Korea engaged in an English learning program in the workplace. Before and after the program, pre- and post-tests were conducted to see if their English proficiency improved. Pre- and post-surveys and interviews were also administered to understand how they perceived the program. Results show that the employees improved their English oral proficiency and their attitudes toward English learning positively changed, as a result of participating in the program. Also, the program appeared to be successful, meeting their needs. Given that little research has investigated the effects of in-company English learning, this study provides insights on the effectiveness of English programs in the workplace in Korea.

• Asia pacific journal of information systems
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• v.20 no.3
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• pp.1-32
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• 2010

The implementation of Knowledge Management Systems does not guarantee knowledge sharing within organizations because knowledge sharing cannot be mandated. Although previous investigations have attempted to identify the motivational factors that facilitate knowledge sharing, the results of these studies cannot be easily applied across organizations due to the highly context specific nature of knowledge sharing. Societal culture, as well as organizational culture, affects knowledge sharing behavior. This is why successful knowledge sharing initiatives in the United States, for example, may prove ineffective in another country with a very different culture like China. Therefore, it is clearly important to understand the effects of different societal cultures on individuals' knowledge sharing behaviors. The principal objective of this study is to deepen our understanding about the impact of national culture on an individual's knowledge sharing intention. In order to achieve this goal, field data was collected from 197 employees from a variety of companies and organizations in two countries-Sweden and China. In a collectivistic culture such as China, anticipated reciprocal relationships have been shown to directly affect individuals' attitudes toward knowledge sharing, and the organizational climate has also been shown to affect subjective norms to a significant degree. Subjective norms can influence intentions to share knowledge indirectly through attitudes. In the highly individualistic culture of Sweden, one's sense of self worth and anticipated reciprocal relationships have been shown to profoundly affect individuals' attitudes towards knowledge sharing. In both countries, anticipated extrinsic rewards have been shown to exert no detectable effects on respondents' knowledge sharing attitudes, and subjective norms and organizational climate have been determined not to affect knowledge sharing intentions directly. Rather, in both cases, knowledge sharing intentions have been shown to be directly affected by attitude.