• 급식외식위생학회지
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• 제2권2호
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• pp.97-102
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• 2021

The purpose of this study was to investigate the effect of developing and continuously providing on-line hygiene education programs on the improvement of hygiene conditions in children's cafeterias. As a result of the 2020 sanitation and safety checklist analysis, 6 items (personal hygiene, separate use, clean ventilation, temperature control of refrigerators, country of origin, food distribution) were derived and on-line hygiene education programs for each of 6 items were produced. ① Customized educational materials and self-inspection checklists were provided to 208 children's cafeterias. After that, educational videos were provided through Kakao Talk twice a week for 6 months, and they were made available for viewing at any time through YouTube upload, ③ Kakao Talk Through this, a quiz related to the educational video was conducted to give feedback for interaction with the cook. As a result of analyzing the total hygiene and safety checklist score of all registered facility catering centers by visit order, in 2020 it was 82.8 points/100 points, but in 2021, it was 84.2 points (1st round), 89.3 points (2nd round), 91.4 points (3 points) The score improved significantly (p<0.001) as the on-line hygiene education program continued. As a result, significant (p<0.001) changes were observed in the items of 'Knife, chopping board' and 'Sanitation clothes, sanitary hat, sanitary shoes, apron, and sanitary gloves', confirming a clear improvement effect. Therefore, it is considered that the on-line hygiene education program will play a positive role in showing a lasting effect on improving hygiene management in children's cafeterias.

• 한국문헌정보학회지
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• 제40권1호
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• pp.59-75
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• 2006

정보사회에서 대학도서관과 학교도서관은 학생의 정보활용능력 신장이라는 공통의 목적을 갖는다. 따라서 대학도서관과 학교도서관은 학생의 정보활용능력을 매개로 연계가 가능하다. 본고에서는 대학과 학교도서관의 연계 방안으로 대학도서관 방문프로그램을 소개하고 제안한다. 학교도서관의 입장에서 이 프로그램은 자료와 사서교사의 부족으로 어려움을 겪고 있는 도서관 기반 학습을 활성화 할 수 있는 대안이 될 수 있다. 대학도서관의 입장에서는 지역사회개방에 따른 자료부족 문제, 사서의 업무 증가 문제. 열람석 부족 문제 등을 해결할 수 있는 하나의 방안이 될 수 있다. 그리고 사서의 교육적 역할 증진에 기여할 것이다.

• 한국건설관리학회:학술대회논문집
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• 한국건설관리학회 2006년도 정기학술발표대회 논문집
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• pp.361-366
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• 2006

교육시설물은 시간의 경과에 따라 시설물 노후화 및 파손으로 인해 건축물의 성능저하 및 안전성 감소를 야기하고 있으며, 이는 사용자가 시설물 이용 시 서비스 질의 저하 및 교육환경의 악화를 야기한다. 시설물의 지속적인 유지관리는 시설물의 노후화 방지 및 개 ${\cdot}$ 보수를 통해 쾌적한 교육환경의 유지 및 개선이 가능하며, 교육환경 개선은 교육 시설물의 본연의 기능인 교육뿐만 아니라 학생들의 정서 함양 및 지역사회와의 융합에도 기여할 수 있다. 본 연구에서는 효율적인 교육환경 유지관리방안을 도출하기 위한 기초자료로써 현재 충청남도 아산지역 50개 학교를 대상으로 수행되어진 유지관리 실적 자료를 조사 ${\cdot}$ 분석하여 보다 객관적인 운영관리비의 산출을 도모한다.

• 교육심리연구
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• 제31권2호
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• pp.265-282
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• 2017

본 연구의 목적은 교육의 사각지대에 놓여 있는 난독증 고위험군 학생들에게 다층 체계를 기본으로 하는 RTI 교육 서비스 내에서 읽기 유창성 프로그램을 제공하고, 최종적으로 학습 진전도에 따라 난독증 학생을 선별하는 데 있다. 연구대상은 "2016년도 경기도 난독증 우수프로그램 공모사업" 으로 선정된 '경기도 난독증 아동청소년 지원프로그램 대상자' 중 RTI 체계 내에서 읽기 유창성 영역에서 어려움을 보이는 22명의 초등학생 1-5학년 학생들이다. 연구대상에게 증거기반 읽기 교수 학습 전략에 따른 개별화된 읽기 유창성 프로그램을 약 3개월간 8-10회기 제공하고, 총 3회의 진전도 모니터링을 실시하였다. 연구결과 읽기 유창성 중재를 받은 22명의 학생들을 관심군, 향상군, 이중불일치군으로 분류하였으며, 최종적으로 이중불일치군으로 분류된 3명의 학생들을 잠재적 난독증 집단으로 정의 내렸다. 마지막으로 본 연구의 결과에 따라 향후 난독증 학생에 대한 교육적 진단과 효과적인 중재 적용에 대한 방향성 및 시사점을 제안하였다.

• 한국산학기술학회논문지
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• 제22권1호
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• pp.641-649
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• 2021

본 연구는 지역사회 봉사활동을 경험한 대학생들의 체험 의미를 탐색하기 위해 질적 내용분석 방법을 적용한 연구이다. 본 연구의 목적은 대학생의 지역사회 봉사활동 경험의 본질을 찾고 이를 토대로 효과적인 인성교육 방안과 봉사활동 프로그램 개발을 위한 기초 자료를 제공하고자 한다. 본 연구의 참가자들은 지역사회 봉사활동 경험이 있는 6명의 대학생을 대상으로 하였다. 자료 수집은 2019년 5월부터 9월까지 심층면담을 통해 수집되었으며, Graneheim & Lundman이 제시한 질적 내용분석 방법을 이용하여 분석하였다. 유의한 연구결과로 '경험 속에서 누리는 함께함', '나눔을 통한 성장', '전문인으로 향하는 성숙을 이루어감', '자신의 한계를 경험함'이라는 4개의 주제가 도출되었으며, '성장과 성숙을 통한 사회 전문인 되어가기'라는 핵심주제가 확인되었다. 본 연구를 통해 대학생이 봉사활동을 경험하는 것은 타인과 공동체, 자연과 함께 살아가는 데 필요한 인간다운 성품과 역량을 함양하게 됨을 확인할 수 있었으며, 대학생의 봉사활동이 인성교육의 중요한 교육 프로그램으로 적용될 수 있을 것으로 사료된다.

• 한국조리학회지
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• 제9권1호
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• pp.121-138
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• 2003

The Foodservice Industry is Intensive labor industry by human traces service. Presently activation of Educational-Industrial cooperation is essential to Foodservice Industry. The Purpose of this study is establishment of a plan far efficient operation in educations-industrial cooperation among the foodservice industries. For achieve the purpose of study used the theoretical and positive method. The result of this study was that the attribute of the educational-industrial cooperation appeared the factors, Suitable duty, Support of business, Operation of program, A speciality, Participation, A pay, Connection, Support Finally the educational-industrial cooperation in foodservice industrial will need like this. First, the Educational world gives a course of study by a jog analysis. Next, the Industrial world gives various information to students, the spot arrangement suit student´s ability and gives suit job, etc.

• International Journal of Knowledge Content Development & Technology
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• 제9권1호
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• pp.81-108
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• 2019

This research has investigated the perceptions of subject specialization services and the opinions of students majoring in library and information science preparing for librarianship, librarians operating in the field, and library directors on the status and ways of nurturing subject specialization for librarians, among others. To this end, based on the results of previous research and the survey questionnaire analysis, we have presented a policy to train subject librarians. First, we have proposed a plan for systematizing the current educational system within the department of library and information science. We have also suggested ways to secure subject expertise based on curriculum management, minor programs, multi-major programs, and interdisciplinary major programs based on the standard curriculum model. Second, we have presented a subject specialization educational system for field librarians, and further suggested details for the development of an educational program that can help build subject expertise and the operation of educational methods as well as the personnel in charge of implementing the educational programs. Third, we have proposed institutionalization of the qualifications of the subject librarian where the qualification requirements have been organized considering academic background, major program, library career, and career experience in the subject specialization service, further suggesting the implementation and maintenance of the system.

• 한국수학교육학회지시리즈A:수학교육
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• 제43권4호
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• pp.405-417
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• 2004

This study is on the use of mathematics program for School Mathematics Education. According to the ‘technology principle’ by NCTM and teaching-learning methods by the 7th curriculum, we developed mathematics learning activities with mathematics program. This activity is to construct designs with graphs by using mathematics program(GrafEq.). In this study, we practiced these learning activities with pre-service mathematics teachers. The mathematics educational effects of these learning activities in this study are analyzed as follows; active & spontaneous search for mathematical knowledge, the experience of problem solving, affirmative view-point of mathematics, understanding of practical use of mathematics, acquisition an interest & motivation of learning mathematics etc. When students learn graphs of function, the concept of inequality in secondary school mathematics class., mathematics teachers can make a good use of constructing designs by mathematics program(GrafEq.). This will help to practice of teaching-learning methods by the 7th curriculum.

• 한국항공운항학회지
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• 제24권3호
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• pp.69-79
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• 2016

This study examines the awareness of the curriculum of the cabin service major students at 2 year colleges through the CIPP (Context, Input, Process, Product) evaluation model and an empirical analysis on how their awareness affects Service Orientation and Service Hospitality. It was proven that the CIPP evaluation model has a positive effect on the satisfaction of their department, and also has a meaningful effect on Service Hospitality and Service Orientation statistically. However, the satisfaction of their department itself is not associated with the increase of Service Orientation and Service Hospitality so it negatively affected them. Moreover, both the Service Management program(Process) and Service Attitude(Product) have a meaningful effect on Service Hospitality, and Service Hospitality also has a meaningful effect on Service Orientation. So it resulted in a casual relationship among them. As a result, it is desperately necessary to promote an educational environment that will increase the satisfaction of the department and help students to become flight attendants. It is also necessary to increase awareness of the Service Management program(Process) and Service Attitude(Product).

• 한국식품영양학회지
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• 제27권4호
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• pp.630-640
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• 2014

The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the "minium 4 hour-kitchen class" and "mandatory internship program" were classified into "indifferent quality" for domestic schools and a "must-be quality" for foreign schools; "well-organized internship guidebook", "kitchen class limited to 20 students", "introducing the latest food or restaurant trends", "library with the latest publications related to major", "objective instructor's evaluation", "detailed instructor's evaluation", "instructor's field experience", and "decent communication skills on the part of the instructor" attributes were classified into "attractive quality" for domestic schools and "must-be quality" for foreign schools; and "kitchen classes operated by block system", and "foreign instructors for each ethnic cuisine" attributes were classified into "indifferent" and "attractive quality" for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.