• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.509-524
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• 1995

Consumer's perceptions of the quality of food and food-related servcie were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan Kyeung Nam area. Data from consumers were analyzed by using $SPSSPC^+$ program in terms of $x^2-test$, oneway ANOVA, t-test. The results are as follows: 1) Among the food characteristics, the mean rating for temperature of food was 3.18 over 5, for quality of food vs. food price 2.97, for fresshness 2.96, for taste 2.86, and for combination of colors 2.73; 2) In the food-related service, the mean rating was 3.20 for cleanliness of dishes, 3.18 for quality of dishes, 3.01 for varity of food items, 2.95 for courtesy of employees, and 2.57 for availability of favorite food. 3) Self-operated foodservice showed higher mean ratings in nutrition of food, quality of food vs. food price, and availability of favorite food than does the contracted one. 4) The rice (85.0%) and the kimchi (81.4%) were right in amount, but the soup (42.5%) and the side dish (49.0%) were not enough. 5) In seasoning of food, 45.2% of the respondents agreed that the salty taste and the amount of MSG were just right. However, 38.0% and 37.9% of them responded that the salty tast was strong and the amount of MSG was much. 6) The respondents mostly required the improvement of the taste of side dish, nutrition of food, sanitation of food, and variety of menu items.

• Korean Journal of Human Ecology
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• v.2 no.1
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• pp.25-31
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• 1993

The purpose of this study was to find out the influence of Entrance Examinees' Eating Behavior on their health condition. The examinees for Chungbuk National university in 1992 were asked to fill out the questionnaire(The total number was 1054 ; 537 males, 517 females). The statistics used for data analysis were frequency, percentage, Crosstabs, Chi-square, t-test, one-way Anova, and Multiple Regression using SPSS/PC+ Program. The results are as follows. 1. Health condition due to an eating attitude: 1) As to health condition due to the food intake freguency, those who intaked fish or meat 3-5 days a week had the best heal th condition, but those who hardly intaked fish and meat or intaked them almost everyday had rather poor health condition. Those who intaked fried foods 1-2 days a week had the best health condition. The higher the freguency intaking such food or instant food was, the worse health condition was. 2) In view of health condition according to an eating attitude, it led to very good health condition to have breakfast & supper, to eat regularly, to select the nutritious foods, and to have a balanced diet. Overeating before sleeping and no meal or overeating before exam made their health very bad. Alcohol drinking & cigarrette smoking as favorite foods appeared significantly high in the boys. The more frequently they drinked alcohol and smoked cigarrette the worse their health condition was. Those who enjoyed milk, soya milk, and korean tea as favorite beverages had the better health condition than those who enjoyed coffee and soft drinks. 2. Influence of Eating Behavior on Health Condition. 1) The food intake freguency and the eating attitude influenced each other. The higher the score of food intake frequency was, the better the eating attitude appeared. 2) As a result of this study for eating behavior influencing on their health condition, the eating attitude influenced health condition, and the higher the eating attitude score was, the better heal th condition could be.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.4
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• pp.2012-2022
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• 2014

The purpose of this study is to investigate how leisure programs are utilized by senior welfare centers, and analyze the relationship between the degree of satisfaction and the resulting effect on the depressive emotions and psychological well-being of program participants. To that end, a survey was made on 128 persons aged 65 or over who were participating in leisure programs at 2 senior centers located in Seoul. The collected data were analyzed using SPSS Ver. 21. The findings were as follows: First, the most satisfactory program was Sing-Along program, while the reason for using senior welfare centers was for meeting friends and the most favorite program was hobby classes; Second, significant differences were found in depressive emotions according to age and educational background and in psychological well-being according to educational background. Third, the degree of satisfaction in programs had a meaningful relationship with depressive emotion and well-being; Fourth, there was no mediating effect of psychological well-being between the degree of program satisfaction and depressive emotion.

• Journal of Society of Preventive Korean Medicine
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• v.4 no.2
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• pp.119-141
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• 2000

The current industrial health service is shifting to health improvement business with 1st primary prevention-focused service from secondary and tertiary prevention-focused business, and Oriental medicine can provide such primary prevention-focused service due to the characteristics of its science. In particular, the advanced concept of health improvement can match the science of health care of Oriental medicine. Notably, what is most important in health improvement is our lifestyle, This does not underestimate the socio-environmental factors, which have lessened their importance due to modernism. The approach of Oriental medicine weighs more individuals' lifestyle and health care through self-cultivation. This matches the new model of advanced health business. Oriental medicine is less systemized than Western medicine, but it can provide ample contents that enhance health. If we conceive health-improvement program based on the advantages provided by these two medical systems, this will influence workers to the benefit of their health. Also, health Program needs to define factors that determine individual lives, and to provide information and technologies essential to our lives. The Oriental medicine approach puts more stress on a subject's capabilities than it does on the effect his surrounding environment can have. This needs to be supported theoretically by not only defining the relations between an individual's health state and his lifestyle, but also identifying the degree to which an individual in the industrial work place practices health improvement lifestyle . This is the first step toward initiating health-improvement business . In order to do this, this researcher conducted a survey by taking random samplings from workers, and can draw the following conclusions from it. 1 The sampled group is categorized into', by sender, female 6.6%, and male 93.4%, with males dominant; by marriage status , unmarried 43.9% and married 55.6%, with both similar percentage, and, by age, below 30, 48.4%, between 30 and 39, 27.4%, between 40 and 49, 18.2%, and over 50, 6.0%. The group further is categorized into; by education, middle school or under 1.7%, high school 30.5%, and junior college or higher 65.8% with high school and higher dominant: and by income, below 1.7 million won 24.2%, below 2.4 million won 14.8%, and above 2.4 million 6.3% Still, the group by job is categorized into collegians with 23.9%, office worker with 10.3%, and professionals with 65.8% , and this group does not include workers engaged in production that are needed for this research, but mostly office workers . 2. The subjects selected for this survey show their degree of practicing health-improvement lifestyle at an average of 2.63, health management pattern at 2.64, and health-related awareness at 2.62 The sub-divisions of health-improvement lifestyle show social emotion (2.87), food (2.66). favorite food (2.59), and leisure activities (2.52), in this order for higher points. It further shows health awareness (2.47) and safety awareness (2.40), lower points than those in health management pattern . 3. In the area of using leisure time for health-improvement, males, older people, married, and people with higher income earn higher marks. And, in the area of food management, the older and married earn higher marks . In the area of favorite food management, females, lower-income bracket, and lower-educated show higher degree of practice , while in the area of social emotion management, the older. married, and higher-income bracket show higher marks. In addition, in the area of health awareness, the older, married, and people with higher-income show higher degree of practice. 4. To look at correlation by overall and divisional health-improvement practice degree , this researcher has analyzed the data using Person's correlation coefficient. The lifestyle shows significant correlation with its six sub-divisions, and use of leisure time, food, and health awareness all show significant correlation with their sub-divisions. And. the social emotion and safety awareness show significant correlation with all sub-divisions except favorite food management.

• Journal of the Korea Furniture Society
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• v.20 no.6
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• pp.552-559
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• 2009

While the population conducting the production-oriented leisure activity is spread, the expertly franchised types of woodworking workshop based on good organization and economic power are also undergoing rapid growth with the related industries. Such tendency needs the systemized marketing strategy for woodworking workshop industry, but most of the woodworking workshops are regarding the deal with customers as simple exchange business in the market. The factors of the relationship marketing hereupon should be constituted as basic material for the study of the relationship marketing of DIY woodworking workshop. This study was intended to select the appropriate factors for relationship marketing and to apply the related theoretical backgrounds on the basis of the preceding studies regarding the factors of relationship marketing. As the factors it was selected that service and expertise of staff under the category of the characteristics of staff, reasonable price, diversity of products and convenience of facility in woodworking workshop under the category of the customer-oriented service, and communication and favorite program under that of the relation-oriented service.

• Journal of Information Technology Services
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• v.8 no.2
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• pp.71-87
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• 2009

In this paper, the technology innovation for software firms are discussed. Through the literature study, the concepts about this issue and the environment and activity of software firm's the technology innovation related are described. The survey paper was developed for searching the obstacles, policy considerations, and performance of this issue etc. Also questionnaire sheet was made for identifying the relations on technology innovation activities and performance. The degree of understanding about the need of technology innovation were very high according to the analysis result from the response based on the 103 software firms. Among this survey the other results are described as follows; the motivation of technology innovation, the necessity and implementation, the duration acquired for innovation result, the favorite support program as for innovation policy, obstacles for innovation implementation, the reason for innovation collaboration etc. Finally, it is verified statistically that the performance of technology innovation be affected by the employment of external professional technician, research and development, the technical education.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.186-200
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• 2006

This study was conducted to investigate university students' eating out behavior and attitude to coupons and alliance cards in the food service industry. Self administered questionnaires were collected from 435 students. Statistical data analysis was completed using a SPSS v. 12.0 program. The results were summarized as follows: The average age was 21.24. Korean-style food was the most favorite dish when they ate out. Major sources of restaurant information were friends and acquaintances. The factors of choosing restaurants came 'taste', 'hygienic', 'price' and 'service' in that order. Comparing coupons with alliance cards, they used coupons less frequently than alliance cards. The behavior of using coupons and alliance cards indicated that university students regarded alliance cards as more economically helpful than coupons.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2003.10a
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• pp.963-966
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• 2003

As the broadcasting service is digitalized, the copyrighters more concern about permitting users to record broadcasting content. However, the recording is very convenient function for the users to enjoy their favorite program without restriction of broadcasting schedule. In this paper, we will suggest an efficient mechanism to protect recorded content. We will also propose a new business model on the recorded broadcasting content using suggested protection mechanism.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.462-469
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• 1999

The study purpose was to investigate pattern of dining-out and effects of obesity on the dietary attitude of the 213 male employees with high educational background. The results are as follows : Subjects were 20's bachelor and unmarried mostly. Mean height weight BMI and fat(%) were 172.1cm 70.5kg 23.8 and 21.3% respectively. The most frequency for dining-out was 3∼4 times/week Younger unmarried subjects had more dining-out. The most common meal for dining-out was dinner there being no connection with age, education level marrige and income. The most favorite food style among the subjects was Korean-style. Obese subjects answered that the took more consideration into nutritional balance regularity and proper amount of diet. Also they showed more food-intake especially animal protein and fats. all subjects had scores in dietary attitude there being no connection with obesity. Despite of high education they showed poor dietary attitude. Thus it is necessary to develop the nutritional education program for proper nutritional status of employees.

• Proceedings of the Korea Information Processing Society Conference
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• 2016.04a
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• pp.783-786
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• 2016

E-learning is a new teaching model nowadays, and Virtual Reality (VR) technology is reported that the use of virtual reality as an education tool can increase student interests, understanding, and creative learning because of encouraging students to learn by exploring and interacting with the information on the virtual environment. Besides that, LEGOs have long been the favorite of many children. LEGOs provide a mechanism to understand and do for many concepts from spatial relationships to robotics platforms. In this paper, we present a virtual reality application based on the assembly of LEGO-Like bricks to increase math and science learning by improving spatial thinking. It not only encourages students to pursue careers in science, technology, engineering, or mathematics but also enhances learner's ability to analyze and solve problems. The application is built by Processing 2.0 as the easier programming language which is a top-down approach to build the 3D interactive program.