• 공학교육연구
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• 제26권6호
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• pp.3-18
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• 2023

The purpose of this study is to identify the difference between the current retention level and the required level of engineering students' career competency that they think they need based on their perceptions. Ultimately, the results of this study are used as basic data when designing the major/general education program and the curricular/extra-curricular career program. The task of this study is to identify the difference between the current retention level and the required level of engineering students' career competency. And based on this, it is to confirm the educational needs of engineering students for the career competency. For this purpose, literature research on career competency education in universities was reviewed in the theoretical background. Next, previous studies on career competency and sub-competence derived from career competency-related studies and detailed questions were analyzed. Based on this, an initial evaluation tool for career competency of engineering students was developed. Finally, through expert review, a career competency evaluation tool with a total of 43 items in 10 competency groups was developed. A career competency evaluation questionnaire was conducted for 197 engineering students who participated in the 2022 Engineering Education Festa, and as a result of the IPA analysis, 'global competency' was found to be the competency with the largest difference between importance and execution. Next, 'major job competency' and 'career development competency' appeared in order. Reflecting the results of this study, it is expected that mutually organic design of competency-based liberal arts curriculum and major curriculum that can cultivate global competency, major job competency, and career development capability will be carried out through learning activities and field practice.

• International Journal of Contents
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• 제6권4호
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• pp.57-61
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• 2010

This paper designed and developed internet based competency developing system for small IT (Information & Technology) companies. The purpose of this system was to provide career development opportunities to small IT business workers for their longstanding employment and self-improvement job skills. This study analyzed job competencies based on job descriptions from two IT companies. The survey was conducted to analyze employees' self-assessed current job competency level and effective ways of improving their current level of competencies. From the results of survey, most of subjects indicated their job competencies were in between mid-level to low level, and they required the need of training programs to improve their job knowledge and experience. Based on the interview from field experts about job competency development, this study designed and developed the internet based competency development system to provide effective and efficient way of improving job competencies and needed training programs for small IT business employees.

• 한국직업건강간호학회지
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• 제22권2호
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• pp.75-82
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• 2013

Purpose: This study is to investigate the effect of nurse's competency empowerment and boss' job competency recognition on work performance. Methods: 216 nurses participated for data collection which was conducted from September 1, 2011 to September 10, 2011. The collected data were analyzed with SPSS/WIN 16.0 and with frequency test, ANOVA, Scheff$\acute{e}$ test and Multiple regression. Results: Firstly, the work performance in accordance with subject's general characteristics was found to be significant in the 50s, graduate school or higher education, Roman Catholic, charge nurse and 21-years or older. Secondly, the correlation among nurse's competency empowerment, boss' competency recognition and work performance was found to be positively related (r=.501~.639, p<.001). Thirdly, competency empowerment was found to be the most effective factor for work performance, followed by boss' competency recognition and career year, and these factors accounted for 63.5%. Conclusion: As the results show that the work performance is highly affected by the nurse's competency empowerment, boss' competency recognition level and career level in clinical environment, effective education programs are required to provide an appropriate experience to both entry-level and experienced nurses, as well as to enhance boss' competency empowerment at the same time.

• 한국임상약학회지
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• 제31권4호
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• pp.285-292
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• 2021

Background: Recently, the Korean Association of Pharmacy Education has been focusing on competency-based education (CBE) and has established required areas of competencies to improve the graduation competency. However, competency-based assessment (CBA) tools for implementing CBE have not yet been developed for faculty members and students to successfully access the assessment tests. Moreover, the faculty members in charge in pharmacy schools have encountered various barriers in recruiting individuals with integrated clinical experience to act as virtual patients. Therefore, this study aimed to identify the advantages and limitations of applying CBA tool and faculty assessors in the development of CBE to ensure the reliability of this assessment. Methods: Utilizing CBA tool, the students' communication skills and styles were assessed. students and faculty assessors were surveyed to evaluate the advantages and limitations of the CBA tool. Results: 8 assessors and 96 students participated in this study. 100% (8/8) of the faculty assessors and 77.4% (65/84) of the students reported that CBA tool is valuable to assess and improve student's ability. 90.5% (76/84) of the students felt confident in applying knowledge to patient-centered care. CBA tool can be a valuable for the instructors in identifying the competency level of students but can also be associated with limitations in implementation to ensure the objectivity and reliability of the CBA. Conclusions: The CBA tool can be valuable in assessing the level of students' competency. Faculty assessors have the advantage of well-prepared themselves for patient roles, so that the time and cost required may be minimized.

• 한국의류학회지
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• 제40권1호
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• pp.69-80
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• 2016

This study investigated the National Competency Standards (NCS) of fashion planning to compare the fashion planning curriculum of domestic universities and colleges with NCS as well as suggest ways to activate the application of NCS to fashion planning education. Qualitative research was employed based on references from the old and new homepages of NCS as well as fashion planning related subjects of domestic universities and colleges. The results are as follow. First, fashion planning NCS was composed of 10 competency units. Competency units were composed of competency unit elements and performance criteria. The levels of the competency units and the competency unit elements were suggested based on 8 stages. There were significant differences in the content of competency units and the level of competency units between the old version and the revised version of fashion planning NCS. Second, considerable fashion planning related subjects seemed at a higher level than the function level of recent college graduates. There were also omitted subjects which were required for recent college graduates. Third, the requirements for the reorganization of curriculums and education systems as well as the cooperation among industry, colleges, universities, and development part of NCS were suggested for the activation of NCS based education and the validation of NCS.

• 한국프랜차이즈경영연구
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• 제10권4호
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• pp.31-42
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• 2019

Purpose : This study can provide various implications for the franchisors to expand activities related to franchise support or to develop andoperate an education program for foodservice franchise owners. Research design, data, and methodology : For those purpose, first, the literatureand literature related to the competency of domestic franchise owner were collected and reviewed through the Korea Education and Research Information Service (RISS). Second, the questionnaire was prepared based on the theoretical basis prepared through previous studies. Based onthe foodservice franchise owner's competency model presented by Kim & Lee (2019b), 13 franchise owner's competencies were marked with both 'What is' levels and 'What should be' levels. Therefore, the total questionnaire consists of 26 questions. Third, questionnaires were distributed and collected. This study used data from 55 surveys which were gathered from foodservice franchise owners in Seongnam-si. SPSS 25.0 was used to analyze the collected survey data. Descriptive and frequency analysis were conducted to analyze the demographic characteristics of the study subjects. Next, we conduct a t-test to analyze the difference between the level of 'What is' competencies by the franchise owners and the level of 'What should be' competencies. Descriptive statistics were used to derive the priorities of the 'What should be' competencies. The Locus for Focus model was used to derive the priorities of the required competencies. Result : Four competencies of team leadership, teamwork and cooperation, customer service, technical·professional·managerial expertise were found to be the first to be developed. Conclusions : The conclusions of this study are as follows. First, teamwork and cooperation competnecy, and team leadership competency, which are derived from the core competencies of foodservice franchise owners, are among the leadership competencies required as managers of organizations. Second, customer service competency and ttechnical·professional·managerial expertise competency derived from the core competencies of restaurant franchise owners belong to the job competencies. Third, the results of this study suggest that the foodservice franchisors will be able that will serve as a baseline to support the foodservice franchisors and franchise owners for sustainable mutual growth by encouraging their will and encouraging them to create results.

• 한국조리학회지
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• 제24권3호
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• pp.47-59
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• 2018

Vocational education has been constantly blamed for training skills that are not suitable for the field. This study was sought for finding out the necessary skills for the hotel entry-level cooks by conducting in-depth interviews, questionnaires, and case studies in terms of NCS's basic competencies and competencies required at work environment. The results of this study are as follows: First, in the field, job performance ability is more important than skills and knowledge. Second, among the NCS's basic competencies, communication skills, interpersonal skills, self-development skills, information skills, and professional ethics are prioritized competencies for hotel-entry level cooks. Third, in terms of competency factors at work, it is necessary to learn the adaptability of the field. Fourth, in case of overseas culinary institutes, the core of their culinary education was the system to learn how to operate the site rather than the education about cooking skills or knowledge. Fifth, in holistic approach, the result showed that four elements which are skills, knowledge, field practice, and simulation training are required for Culinary Arts curriculum.

• 한국산학기술학회논문지
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• 제13권10호
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• pp.4496-4505
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• 2012

본 연구는 정부출연 연구기관의 핵심역량 강화의 일환으로서 K연구원의 사례를 들어 핵심역량을 발굴하고 수준진단을 수행한 실증적 연구이다. 연구 결과, 총 27개의 핵심 역량을 발굴하였으며, 크게 4개 역량군인 공통역량군, 팀워크 형성역량군, 정보처리 및 분석역량군, 자원관리 및 활용역량군으로 범주화하였다. 역량의 수준진단 결과, 27개의 역량에 대해 모두 필요로 하는 수준이 현재 보유한 수준보다 높게 나타나 전체적으로 역량수준을 제고할 필요가 있는 것으로 분석되었다. 또한 필요수준에 비해 현재수준이 현저히 낮게 나타난 세부 역량들로서 연구성과 분석역량, 후배육성/지도코칭, 기회포착/주도적 행동역량으로 교육적 개선책이 마련되어야 할 것으로 보인다. 추가적인 직급/직종별 수준진단 결과, 독립변인별 역량수준차가 유의한 수준으로 나타나 직급별, 직종별로 차별화된 교육을 제공할 필요가 있겠다.

• 한국식생활문화학회지
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• 제22권2호
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• pp.201-209
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• 2007

The purpose of this study was to analyze usage frequency and importance of competencies which are required to restaurant industry professionals. For this purpose, opinions of restaurant industry professionals on the competency were surveyed using questionnaires. To develop a questionnaire, a total of 27 competency variables which are required to restaurant industry professionals were drawn through literature review. Questionnaires were distributed to 300 professionals in restaurant industry with different positions using random sampling. Out of 300 questionnaires, 221 questionnaires were used for analysis. Statistical analysis was conducted using SPSS 10.0, including descriptive analysis, ANOVA and t-test. Reliability test and factor analysis were also conducted to evaluate the reliability and validity of the questionnaire. As a result, 'attitude and personality' factor was recognized as the most frequently used and the most important competency factor of restaurant industry professionals. Therefore, the competency such as 'sincerity', 'responsibility', 'sense of honesty', 'positive attitude', 'tolerance and justice', should be more emphasized in restaurant management education. The level of current usage and importance of each competency were different according to age, education level, working experience, position, number of employees, type of restaurant and type of management.

• 한국산학기술학회논문지
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• 제16권3호
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• pp.1989-2001
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• 2015

본 연구는 요양병원 간호사의 간호역량 중요성 인식과 간호역량수준을 파악하고, 이들 영향요인을 분석하기 위해 시도되었다. 연구대상은 일 지역 11개 요양병원 근무 간호사 243명이었으며, 연구기간은 2014년 8월 25일부터 9월 3일이었다. 수집된 자료는 SPSS WIN 19를 이용하여 빈도, t-test, ANOVA, 피어슨 상관계수, 다중회귀분석으로 분석되었다. 연구결과 요양병원 간호사의 간호역량 중요성 인식 정도는 평균 $4.21{\pm}0.48$점(1-5점 범위), 간호역량수준은 평균 $3.47{\pm}0.46$점(1-5점 범위)이었다. 간호역량 중요성 인식에 비해 간호역량수준이 유의하게 낮았다. 회귀분석 결과 요양병원 간호사의 간호역량 중요성 인식에는 직위(${\beta}=.19$)가 유의한 영향요인으로 규명되었다. 간호역량수준에는 간호역량 중요성 인식(${\beta}=.37$), 연령(${\beta}=.20$), 현 직장경력(${\beta}=.13$), 건강상태(${\beta}=.13$)가 유의한 영향요인으로 규명되었다. 본 연구결과를 바탕으로 요양병원 간호사의 간호역량의 특성을 보다 잘 반영할 수 있는 측정도구의 개발과 간호역량 강화 프로그램의 개발 및 효과검증 연구를 제언한다.