• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.294-301
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• 2004

This study was conducted to investigate the quality assessment of performance of the university foodservice. Self administered questionnaires were collected from 305 students living in Incheon. Statistical data analysis was completed using a SPSS v. 10.0 program. The results were summarized as follows: 61.4% of male students and 48.1% of female students responded to have lunch regularly. Only 23.4% of male students and 14.1% of female students used the university foodservice daily. Reasons for the irregularity of lunch were responded as “lecture”, “eating when I want” and “appointment with friends”, etc. The quantity, temperature, nutritional value, appearance, hygiene, taste and freshness of foods and price of menus were evaluated as appropriate but using seasonal foods, number of side-dishes, etc. as unsatisfactory. Service speed, cloth hygiene, neatness and kindness of employee were evaluated as appropriate. For the facilities of foodservice, counter location, menu board and lighting facilities were evaluated as appropriate but heating facilities, disposition of tables and chairs of dining hall were as unsatisfactory. Sanitation of floors and walls of dining hall, restroom and utensils, etc. was evaluated as low.

• Quality Improvement in Health Care
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• v.29 no.2
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• pp.64-84
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• 2023

Purpose:Plaster splints are routinely performed in the Emergency Department (ED) and avoidable complications such as skin ulcerations and fracture instability arise mainly due to improper techniques. Despite its frequent use, there is often no formal training on the fundamental principles of plaster splint application for a medical officer rotating through ED. We aim to use Quality Improvement (QI) methodology to reduce number of incorrect plaster splint application to improve overall patient care via a bundled educational solution. Methods: We initiated a QI program implementing concepts derived from the Institute for Healthcare Improvement models, including Plan-Do-Study-Act (PDSA) cycles, to decrease the rate of incorrect plaster splint application. A bundled education solution consisting of three sequential interventions (practical teaching session, online video lecture and quick reference cards) were formulated to specifically target critical factors that had been identified as the cause of incorrect plaster splints in ED. Results: With the QI intervention, our overall rate of incorrect plaster splints was reduced from 84.1% to 68.6% over a 6-month period. Conclusion: Following the QI project implementation of the bundled educational solution, there has been a sustained reduction in incorrect plaster splints application. The continuation of the training program also ensures the sustainability of our efforts in ED.

• Communications of Mathematical Education
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• v.19 no.4 s.24
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• pp.769-785
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• 2005

The affirmative feature which web based learning and problem based learning in the self directed learning having on-line and off-line study it amalgamates in connection Blended Learning method and specially in mathematics subject as a service course. We introduce a model of BL lecture of Mathematics and tried to find a new way for the quality improvement of university education.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.24 no.63
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• pp.79-87
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• 2001

To make cyber universities competitive, the level of the learning effect for students should be improved. The objective of this study is to analyse the factors influencing the learning effect of cyber universities. For this purpose, questionnaire survey has been used. For the statistical analysis, multivariate linear regression were utilized using the SAS program. According to the results in this study, the variables that influence toward the learning effect are the experience of computer, the systematic and comprehensive lecture note, and the quickly responses to questions. These variables can be utilized in improving the educational service quality of cyber universities.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.10a
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• pp.690-692
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• 2014

Conventional one-way cramming education at schools has the disadvantage of poor student interest in learning, immersion, and learning efficiency as well as a limitation in realizing collective intelligence and collaborative learning. Therefore, an educational content service platform using a near-field communication(NFC) technology is required as a tool for encouraging the voluntary learning participation of students and increasing learning effectiveness through self-directed studying. This study focuses on the development of an educational content production system that creates high-quality education contents suitable for smart schools. In these schools, students and teachers generally communicate through an electronic blackboard using Bluetooth, which is an NFC technology. Further, the lecture notes of individual students are reproduced and collected as big data, which will facilitate the sharing of these notes.

• Journal of Service Research and Studies
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• v.12 no.2
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• pp.65-79
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• 2022

Non-face-to-face classes continue due to Covid-19. There have been e-learning classes since the past, but the difference is that the current non-face-to-face classes are blended classes that combine real-time and recording classes or combine face-to-face and non-face classes. It is also characterized by being able to self-filmed or choose various lecture platforms in a place other than a dedicated studio. The advantages of non-face-to-face classes can be learned beyond time and space, and repetitive viewing and learning speed can be adjusted. Greening classes have no time and place constraints, and real-time classes have the advantage of high communication effects with learners. Evaluating whether non-face-to-face classes provide sufficient quality compared to face-to-face classes or e-learning will be necessary if branded classes are considered for post Covid. In this paper, for the evaluation of the service quality of non-face-to-face classes, the essential attributes desired by the instructors were derived from the viewpoint of Kano quality attributes and a quality improvement plan was proposed. After expressing the degree of functions that non-face-to-face classes should have on the X-axis and the satisfaction of learners on the Y-axis, 23 quality attributes were classified into 6 quality dimensions. In addition, satisfaction coefficient, dissatisfaction coefficient, and customer satisfaction improvement index were derived. As a result, 50% of learners were satisfied with non-face-to-face classes, but the preference was slightly higher than satisfaction, suggesting the sustainability of non-face-to-face classes. In terms of the customer satisfaction improvement index, the ranking of attributes with the largest increase in satisfaction when improving class quality was as follows. Professors' quick answers to learners' questions, content that can fully explain the subject, what the professor explains easily, develop high-quality content that can be learned on mobile phones, fairness of attendance checks, and real-time classes should start on time.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.53-62
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• 2011

The middle school subjects were 65.8% girls and 34.2% boys. Seniors were most abundant at 56.3%. The most abundant location was Gyeonggi-do (54.7%), and 69.3% of subjects were living with 4?5 family members. Approximately 56% of the mothers had graduated from high school, and 58.1% were unemployed. The mother most often prepared the food (78.4%), fish was eaten mostly in the home, and taste was the most important factor (62.6%). The preferred home food menu was fish because it is healthy, and the main cause for disliking the school meal service was poor quality dishes compared to a home cooked meal. The acceptance and type of fish were proportional. Rice was the most favored dish to eat with fish and scored 3.97, the highest rank. Approximately 50% answered that fish was nutritious, and a significant difference was observed regarding the mother's educational background (p<0.05). Students who never had a lecture about fish answered that fish was not nutritious, which showed a significant difference with education (p<0.05). Approximately 44% of students ate fish 2?3 times per week, and male students showed a significantly higher intake of fish than female students (p<0.05). The poorly educated disliked fish the most, and the higher frequency intake of fish resulted in a significantly higher percentile (p<0.001).

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.12
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• pp.3005-3012
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• 2014

Massive Open Online Courses(MOOC), originally started from United States, have recently received a great deal of attention all over the world. MOOC means free online courses that anyone can attend anytime. In Korea, KERIS(Korea Education and Research Information Service) and some universities provide various MOOC services. The purpose of this paper is to present current status and improvement suggestions of MOOC. We first introduce the formal definition and history of MOOC, then discuss current status of MOOC services in Korea and other countries. We finally present improvement suggestions that include induction of active participation for universities, value creation for campus, development of revenue model, providing motivation to students for finishing courses, development of LMS(Learning Management System), securing well-trained lecturers, translation of lecture materials, ensuring quality of authentification system of MOOC services.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.280-295
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• 2013

This study analyzes the differences to examine which education is more effective for practical cooking skills. A survey was conducted on the 4 year university students majoring in culinary arts to examine the recognition levels of culinary practice education for the purpose of searching for an improvement plan for culinary education. The results are as follows. Seniors recognize the importance of learning theory, while the classes offered now are focusing on getting cooking certificates. The students approach cooking not only for eating food but also for the arts, showing increased interests in 'creative food' and 'fusion food.' In class, they feel the necessity of establishing a standard for a fair assessment and English skills for the globalization of food service. Hereupon this study recognizes the current state of culinary education service, draws factors which decide the quality of culinary arts education, and examines student satisfaction with theoretical education, practical education, assessment, and external education by using a factor analysis of twenty quality attributes. Through the development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in learning courses, the culinary arts education is considered to be more vitalized. In this respect, this study introduces four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.1-14
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• 2009

One of the tasks given to the hotel business is to improve ES(Employee Satisfaction) through educational training for enhancing job efficiency and service quality, not product competition. In the current domestic field, however, ES(Employee Satisfaction) based on appropriate educational training hasn't been established yet. The purpose of this study is to verify the effect of educational training including recognizing the necessity of frequency, the level of lecture conscience, motivation, and internalization along with job commitment. The cohort of women(n=128, 44.4%) and men(n=160, 55.6%) was monitored by the questionnaire data from October 13th to 31st, 2007. It was assessed by (1) the recognition of educational training, (2) educational training practices, (3) organizational identification, (4) brand identification, and (5) job commitment. Statistical analysis was conducted using SPSS (Statistical Package for Social Science), data coding, and the data cleaning system. As a result, it was proved that frequency, the level of lecture conscience, motivation, the recognition of necessity are in proportion to brand identification and organization identification. In addition, identification through educational training can raise the efficiency of job commitment.