• Culinary science and hospitality research
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• v.20 no.4
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• pp.239-252
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• 2014

This study aimed to identify the influence of a nutrition teacher's servant leadership on cooks' empowerment and organizational commitment in school organization. For this purpose, this study selected 288 cooks working in elementary, middle and high schools located in Daegu city, and conducted a survey toward them. The collected data were analyzed with the frequency analysis, the reliability verification, the correlation test, and the multi-regression analysis. As the results testing the hypotheses, the following 3 hypotheses were chosen as valid ones. First hypothesis: A nutrition teacher's servant leadership will positively(+) influence on cooks' empowerment. Second hypothesis: A nutrition teacher's servant leadership will positively(+) influence on cooks' organizational commitment. Third hypothesis: A cook's servant empowerment will positively(+) influence on his/her organizational commitment. Therefore, nutrition teachers should exercise their servant leadership so that cooks can be responsible for the quality of school meals and perform their work on the basis of autonomy and creativity. In order to perform the role of a servant leader, nutrition teachers will need to continually get various educational, training programs for enhancing their servant leadership.

• The Journal of Fisheries Business Administration
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• v.55 no.1
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• pp.55-76
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• 2024

The purpose of this study is to elucidate the impact of authenticity on experience value and subjective well-being among visitors who have participated in direct experiential activities in experiential fishing villages. The research method used literature research methods and empirical research methods using questionnaires, and this questionnaire was composed by determining three major variables and seven constituent factors for each variable through factor analysis and conducting prior research and preliminary surveys. The survey was conducted from February 5, 2023 to April 5, 2023 among experimental fishing villages with excellent ratings for scenery (environment), service, experience, accommodation, and food, and four villages that can experience tidal flats and manage customers online. The survey was conducted from February 5, 2023 to April 5, 2023, among experimental fishing villages with excellent ratings for scenery (environment), service, experience, accommodation, and food, and four villages that can experience tidal flats and manage customers online. The results of this study are as follows. First, the factors of authenticity in experiential fishing villages include three sub-factors: objective authenticity, constructive authenticity, and existential authenticity. The factors of experience value include two sub-factors: emotional values and functional values. Subjective well-being is derived from positive emotion and life satisfaction. Second, upon examining the importance of authenticity in experiential fishing villages, it was found that existential authenticity and objective authenticity, in that order, have a significant impact on emotional values. However, constructive authenticity did not have a significant impact on emotional values. Third, in terms of functional values, constructive authenticity, existential authenticity, and objective authenticity, in that order, had a significant impact. Fourth, experience value, in the order of emotional values and functional values, had a significant impact on positive emotion and life satisfaction of subjective well-being. Therefore, it was confirmed that the authenticity of experiential fishing villages is important as a strategy to enhance experience value and subjective well-being. Especially, considering that the majority of visitors to experiential fishing villages are family-centered (86.5%), applying marketing management strategies to develop programs that enhance existential authenticity and improve emotional values could elevate the subjective well-being of experiential visitors.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.183-192
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• 2006

The purpose of this study was to investigate the performance of elementary school dietitians in terms of nutrition education in the northern portion of Gyeonggi province. Self-administered questionnaires were given to 50 dietitians who have worked in elementary schools with self-operation food service, and 35(70%) dietitians returned the questionnaires. The results are summarized as follows: no students took part in nutrition education as a regular course, but all dietitians performed nutrition education in passive ways, such as 'using home correspondence'(39.0%), 'bulletin board/poster'(22.0%), 'using the internet'(13.4%) and 'indirectly through a classroom teacher'(12.2%). Most respondents performed nutrition education 'one time/month'(66.0%) or 'one time/week'(20.0%). The respondents thought that suitable teaching times for nutrition education were 'during a related subject'(35.5%), 'during lunch time'(22.6%) rather than 'during an independent subject'(16.1%). Most of the dietitians(94.3%) did not perform nutrition counseling because of 'a lack of opportunity'(72.7%) and 'workload'(27.3%). Additionally 88.6% of respondents did not have the time of for nutrition counseling for parents because 'am not a teacher'(56.7%) and 'workload'(30,0%). Information sources for nutrition education were mainly 'internet'(71.4%) and 're-educationa1 materials'(17.1%). They possessed instructional materials in the forms of 'printed materials'(35.1 %), 'exhibition/bulletin board'(31.2%), and 'electrical materials'(33.8%), 'but did not have 'solid materials' such as food models and dolls. Generally they had mostly 'leaflets'(82.9%), 'bulletins'(68.6%), 'internet'(57.1%), and 'CDs'(57.1%). Preferences for instructional materials used were 'printed materials'(46.2%), 'exhibition/bulletin board'(36.5%), and 'electrical materials'(17.3%) 'Leaflets'(80.0%) were mainly used; 'CD'(17.1 %) use was low compared to the proportion possessing CDs. The topics frequently chosen by the subjects for nutrition education were 'table manners'(82.9%), 'basic concepts of food and nutrition'(80.0%), and 'proper food habits'(80.0%), but the topics helpful for practical use, such as 'how much do I eat'(20.0%) and 'nutrition labeling'(37.1%), were not included frequently. The respondents thought that 'eating only what they like'(60.0 %), 'intake of processed foods'(17.8%), and 'obesity'(17.8%) were the most common nutritional problems among elementary school children. They also thought that establishing a regular course for nutrition education was an effective way to cut down on these nutritional problems. In conclusion, nutrition education programs that are combined with effective instructional materials and practical topics should be developed. Additionally, it is recommended that dietitians act as teachers who participate in regular courses as soon as possible.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.30-39
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• 1997

The purpose of this study was to investigate food services and plate waste of the elementary school children in the urban, rural and suburban areas of Taegu and Kyoungpook province. Statistical data analysis was performed using the SPSS programs for Crosstabs analysis T-test, One-way Anova and Pearson's correlation. The results were as follows: The serving size of rice was greater in suburban area than in rural and urban area by the physical estimation. The amount of soup given was the greatest in rural area. The rate of waste in soup was higher than that of rice. Among side dishes, plate waste rate of braised potato was the highest in rural, then suburban and urban area. There were significant differences (p < .001) among the schools in the three areas. Especially, plate waste rate of cucumber and cabbage salad was the highest in all three areas. Then finally the serving size and plate waste rate of Kimchies were the greatest in rural, then suburban and urban schools. There were significant differences in 'spice pickled cabbage'(p < .001) and 'spice pickled radish'(p < .01) among the three areas. Plate waste amounts of egg soup and pine mushroom soup in urban area were greatest. In rural area, side dishes except egg soup, cabbage salad and Kimchies had a greater amount of plate waste. In suburban areas, there were smaller plate waste amount in rice, but plate waste amounts of pine mushroom soup and beef soup were great. Plate waste rate of rice and 'Kimchies' by children's rating estimation were significantly higher in rural than suburban and urban areas. There were no significant differences in plate waste rate of the given food except braised chicken (p < .001), soup (p < .001) and 'Kimchies' (p < .05) between the physical estimation and the children's rating estimation. Increased satisfaction on food service in most menus resulted decreased plate waste rate. There was a significant degree of satisfaction on the amounts of food served.

• Journal of Korea Entertainment Industry Association
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• v.14 no.6
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• pp.29-42
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• 2020

This study, we will identify and analyze the current status and trends of successful field trips and field experience learning in Korea to improve the future operation of the center so that the purpose of enhancing the regional economic ripple effect in Gyeongsangbuk-do and regaining its reputation as a school trip mecca and No. 1 location can be found. This study conducted qualitative research through FGI (Focus Group Interview) on accommodation managers, tourism-related stakeholders, tourism officials stakeholders, and tourism professors in order to explore new concepts of field trips and field experience learning in 23 cities and counties in Gyeongsangbuk-do, and ways to develop and promote tour programs based on the importance of experience. Through the FGI (Focus Group Interview) analysis results, problems related to improvement of accommodation, food and beverage, safety and service, cooperation among local tourism officials, enhancement of satisfaction with student group visitors linked to unique tourism resources and promotion, diagnosis and introduction of acceptance posture, and management of local residents, local tourism officials and public officials in Gyeongsangbuk-do needed to present the direction and opportunity of tourism policies in Gyeongsangbuk-do.

• Journal of Korean Dental Hygiene Science
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• v.2 no.2
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• pp.31-39
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• 2019

Background: The purpose of this study was to investigate the effect of self-perception of halitosis on oral health behaviors of college students according to whether they worked in a non-service or service-related job. Methods: A self-reporting questionnaire of 150 university students working in service jobs and 150 university students working in non-service jobs in the metropolitan area was conducted from 26th April to 5th May 2018. The survey tool consisted of 3 general topic areas. There were 5 questions on oral health awareness behavior, 3 questions related to their self-perception of halitosis, and 8 questions on their oral health care practice. All were measured on the Likert 5-point scale. The frequency of their oral health behaviors and their self-perception of halitosis were analyzed according to the subjects' occupation. Pearson's correlation analysis and a linear regression analysis were conducted to confirm the influence of the two. The significance level for the statistical significance test was set to α = 0.05 (two-tailed). Results: In both the service and non-service groups, a coated tongue and food debris were found to influence halitosis(x²=10.95, p=0.027). According to the t-test, taking into account the self-perception of halitosis and oral health behaviors, both were higher in those that had a service job. Self-perception of halitosis and oral health behaviors were found to have a negative correlation(γ=-0.11, p<0.05). As the self-perception of halitosis increased, oral health care practices also increased(Beta=-0.185, p=0.020). Conclusions: Systematic interventions such as oral health programs and health promotion are needed to improve the oral health of service workers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.801-808
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• 2006

The purposes of this study were to measure customer orientation of dietitians engaged in contract foodservice management companies, and to examine the impacts of personal characteristics and organizational characteristics on the customer orientation of dietitians. The questionnaires developed for this study were distributed to 230 dietitians of contract foodservice management companies, including 4 major companies, in Seoul and Gyeonggi areas. A total of 187 (81.3%) questionnaires were used for analysis, and statistical analyses were conducted using SPSS (Win 11.5) for descriptive analysis, correlation analysis, t-test and ANOVA. The average customer orientation score of the dietitians was 3.77 (SD=0.40) and it seemed that most respondents evaluated themselves as customer-oriented. Further analyses revealed significant differences in customer orientation among different position (p<0.05) and payroll (p<0.01) groups.'Type of menu' also affected the customer orientation (p<0.01). Overall, it is needed to design efficient training programs that improve service skills and customer orientation of dietitians, and the understandings on variables affecting customer orientation would help it.