• 대한인간공학회지
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• 제31권1호
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• pp.15-21
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• 2012

Objective: We propose empathy as a user research method for service design. Background: We argue that empathy will enable user researchers to go beyond the conceptual knowledge to the design knowledge of user experience. Method: We tested our hypothesis by conducting an experiment in which subjects were required to propose solutions to improve the experience of a family member of a patient hospitalized in an emergency department. Results: We found that the subjects who empathized with the family member of a patient tended to suggest the solutions based on design knowledge rather than the solutions based on conceptual knowledge compared to the subjects who did not empathize. Conclusion: Data support our hypothesis that empathy enables people to focus on design knowledge rather than conceptual knowledge. Application: These findings provide practical implications for user researchers in service design.

• 한국식품조리과학회지
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• 제26권6호
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• pp.781-790
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• 2010

The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.01), number of certificates (p<0.01), and whether food service workers is students' parents or not (p<0.01). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students' parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media.

• 한국초등과학교육학회지:초등과학교육
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• 제28권1호
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• pp.67-78
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• 2009

The purpose of this study is to identify the basic scientific knowledge of in- and pre-service elementary school teachers, specific areas having insufficient knowledge and the reason for the lack of understanding. For the study, we analyzed the survey asking basic scientific knowledge to in-service elementary school teachers within an urban communities and pre-service elementary school teachers enrolling the first, the second and the third year in National University of Education. The results shows that there is the lack of understanding about scientific knowledge such as boiling points, perihelion, substances, and elements, which elementary school teachers should have exactly known. With regard to the age, an effort is required to increase scientific knowledge of the in-service teachers in 50's, compared to those in 20s' and 30s'. In the pre-service teachers, the average in the third year was significantly higher than that in the first and second year. Regarding the major background in high school, both of in- and pre-service teachers who completed the science course showed significantly higher average than those who completed the liberal arts course. In addition, regarding the major in the university, the average of the group with science and engineering major was higher than that of the group with other majors.

• 지식경영연구
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• 제11권3호
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• pp.59-76
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• 2010

The knowledge of customer in healthcare service industry is widely accepted as one of the key information for the customers' satisfaction. Previous studies on the customer knowledge about service recovery showed that service providers are having difficulties with standardizing interaction with customer, This study investigated the attribution according to the failure in providing medical services and customer's participation as preceding variable of attribution. A survey was carried out targeting an obesity clinic having high participating rate from May 10 to May 28, 2010. The research results revealed that from whom the responsibility of the service failure originated between the patients and the medical institutions depending on the extent of the patients involvement in service process.

• KDI Journal of Economic Policy
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• 제44권3호
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• pp.75-99
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• 2022

This paper analyzes job creation when the Korean economy transitioned to a knowledge economy from the 1990s to the 2010s. During this period, the ratio of service to manufacturing jobs increased, knowledge intensive industries grew, and job creation became geographically concentrated around Seoul. The changes slowed down in the 2010s, and overall job growth weakened. To analyze the effect of job creation driver industries during this period, the main part of which are knowledge intensive tradable service industries, on local service job creation, I use a modified version of the local labor market of Moretti (2010). I analyze the job changes during 1995-2005 and during 2006-2016 in 237 Si-Gun-Gu areas in the Census on Establishments datasets. I find that one manufacturing job creates 0.5 local service jobs and that one tradable service job creates 1.1 jobs within Gu areas of metro cities and 2.3 jobs in Si-Gun areas. The job creation relationship between the tradable and local service sectors was not altered in this period. As more jobs were created in the tradable sector driven by the transition to a knowledge economy, job creation overall remained active, with the opposite also being true.

• 한국수학교육학회지시리즈A:수학교육
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• 제49권2호
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• pp.199-221
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• 2010

The purpose of the study were to investigate how secondary pre-service teachers conceptualize arithmetic mean and how their conceptualization was formed for solving the problems involving arithmetic mean. As a result, pre-service teachers' conceptualization of arithmetic mean was categorized into conceptualization by "mathematical knowledge(mathematical procedural knowledge, mathematical conceptual knowledge)", "analog knowledge(fair-share, center-of-balance)", and "statistical knowledge". Most pre-service teachers conceptualized the arithmetic mean using mathematical procedural knowledge which involves the rules, algorithm, and procedures of calculating the mean. There were a few pre-service teachers who used analog or statistical knowledge to conceptualize the arithmetic mean, respectively. Finally, we identified the relationship between problem types and conceptualization of arithmetic mean.

• 대한영양사협회학술지
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• 제9권1호
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• pp.22-31
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• 2003

The purposes of this study were to compare performance of HACCP-based sanitary management and sanitation knowledge of employees in some food services (hospitals, elementary school, industry) in Inchon. Therefore, the survey questionnaire consisted of general background, sanitation performance, sanitation knowledge evaluation. The subjects were 370 employees in hospital, elementary school, industrial food service. The statistical analysis of data was completed using SPSS program. The results were summarized as follows: 99.3% of surveyed employees were female. 95.7% of employees were attended sanitation education and 76.8% of them were educated once a month. Employees in school food service showed higher academic career than the other food service employees. The food service employees' performance level was high(4.48). The performance level of school employees was significantly higher compared to other food services(p<0.001). Average score of sanitation knowledge was 16.36/20. The school food service employees' knowledge 17.03 was also higher compared to other food services. There was no significant correlation between sanitary performance and knowledge for total score. But among items of sanitary performance, a personal hygiene and food sanitary was significantly correlated with sanitation knowledge. The results of survey imply that the suitable contents and methods of education and training must be developed. Also, Financial supports to install necessary sanitary facilities are very important in order to raise effectiveness of education.

• 한국콘텐츠학회논문지
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• 제20권10호
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• pp.353-368
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• 2020

본 연구의 목적은 예비음악교사들의 교수내용지식(PCK) 및 교사의 자기효능감에 발달에 미치는 동료멘토링의 영향에 관한 연구이다. 37명의 예비음악교사들이 16주간 동료멘토링을 통해 수업지도안 작성 및 수업시연을 진행하였다. 예비음악교사들의 인터뷰와 성찰저널을 활용하여 PCK의 구성요소 '교수법지식', 표현지식, 내용지식, 교육과정지식, 평가지식, 학생지식, 환경상황지식 및 교사의 자기효능감에 대해 분석하였다. 반구조화된 인터뷰 내용과 성찰저널 분석은 질적연구의 '현상학적 경험 연구'방법에 제시된 절차에 따라 진행하였다. 인터뷰와 성찰저널 분석결과 예비음악교사들은 동료 멘토링을 통해 다양한 지식을 습득하고 수업지도안 작성 및 수업시연에 대해 자신감을 형성하였다. 이 과정에서 예비음악교사들은 자기주도적 학습을 통해 교사로서 자기 효능감이 향상되었다고 하였다. 이와 같은 결과를 통해 실질적인 수업시연 및 교수법에 대한 연구와 교수법 개발에 대한 다양한 기회가 제공되어야 함을 시사하고 있다.

• 유통과학연구
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• 제18권7호
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• pp.19-25
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• 2020

Purpose: This study analyzes service quality of Pivate Brand (PB) productsto provide some academic and practical implications. Research design, data, and methodology: The focus is on how service quality of No Brand, which has recently received much attention, affects brand attitude and, to confirm whether consumers' prior knowledge of PB moderates this effect. A total of 167 men and women in their 20s who have experience using No Brand were surveyed. Hypothesis was verified by using hierarchical regression analysis. Results: a) Tangibles, reliability, empathy, and assurance of service quality for No Brand have a positive effect on brand attitude; b) The moderating effect of prior knowledge is only statistically significant in the context of reliability. Conclusion: This study provides academic and practical implications for establishing differentiated PB strategies. It highlights the effects of service quality and consumer prior knowledge on brand attitude. This suggests that the sub-dimension of PB service quality has a discriminatory effect on the brand attitude of No Brand, and that consumer's prior knowledge of the product influences reliability of service quality. Therefore, consumer's prior knowledge is important in order to increase trust.

• 한국조리학회지
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• 제23권4호
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• pp.175-184
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• 2017

In franchisee industry, it is essential for franchisors to share knowhow and also specialized knowledge in order to realize favorable relationship and performance between franchisors and franchisees. Particularly, in mature food service industry, companies' specialized knowledge and knowhow are the core competence to obtain competitive advantage. Therefore, to create performance, it is absolutely necessary to share information and knowledge among all the franchisees. The purpose of this study is to verify relationship between franchisors' information sharing perceived by food service franchise owners, relationship quality, and relationship performance. A survey was done to food service franchisees, and total 297 samples were used to analyze the structural equation model. According to the analysis results, food service franchise companies' information sharing is significantly correlated with quality of relationship with franchise owners in a positive way. Also, franchisors' knowledge sharing has significant influence on performance of relationship with franchisees in a positive way. The components of relationship quality, trust and immersion, all influence relationship performance. Based on the results, this author suggests several implications about food service franchise management and information sharing.