• Journal of Information Technology Applications and Management
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• v.30 no.1
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• pp.97-114
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• 2023

The purpose of this study is to derive practical implications by verifying the influence of MSME owners' leadership type and management performance on knowledge management. In addition, we tried to verify the mediating role of knowledge management between the leadership type and management performance of MSME owners. Leadership types were divided into transformational leadership and transactional leadership. Transformational leadership consisted of charisma and inspirational motivation, while transactional leadership consisted of situational rewards and management by exception. For data collection, we conducted a survey targeting workers in small businesses. After excluding insincere data that were inappropriate for analysis, we used the remaining 243 samples for empirical analysis. To test the hypothesis, we adopted regression analysis and three-step mediated regression analysis as analysis methods. As a result of the empirical analysis, all seven hypotheses derived were supported, and the main results are summarized as follows. First, we found that MSME owners' transformational leadership and transactional leadership had a positive effect on knowledge management and management performance. Second, we found that knowledge management of MSME owners had a positive effect on business performance. Third, both transformational leadership and transactional leadership of MSME owners were found to be partially mediated by knowledge management in relation to management performance. Based on these research results, we derived practical implications for MSME owners.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.228-244
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• 2005

The objective of the study is to observe cooks first from the kitchen and those who care health and to grasp the impression regarding the kitchen environment. Also, it grasped the recognition degree of cooks against the elements of kitchen ventilation and kitchen ventilation equipments. We surveyed against 385 cooks who work in the kitchen of special grade hotels and family restaurants, used 5 scales for the object, and executed the analysis. The results of this study are as follows: (1) Health condition of the cooks appeared most highly pain in the shoulder and the neck. (2) for the impression regarding the kitchen environment, temperature was high and the insufficiency of ventilation is answered highly. (3) The importance of kitchen ventilation of cooks was recognized very high. (4) The combustion gas was recognized as very high percentage and the most effective element of the kitchen on the human body to remove first inside the kitchen. (5) Most cooks were recognized that the improvement of ventilation equipments is necessary. (6) The object of ventilation equipments is appeared to maintain comfortable kitchen environment. (7) The optimum operation method of ventilation equipment uses the automatic system of ventilation equipment from the kitchen and it is necessary to maintain the optimum. This research is based on preceding studies, investigating special grade hotels and family restaurants in Seoul. The ventilation plan of the kitchen should be accomplished to improve the health of cooks and productivity.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.1-15
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• 2002

This research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

• Journal of Distribution Science
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• v.19 no.10
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• pp.55-64
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• 2021

Purpose: This study empirically validates a research framework encompassing predictors hypothesized to affect the participation in sharing economy on O2O retail platforms. Research design, data, and methodology: The study examines the role of consumers' social capital and consumer citizenship as a net promoter of retail sales increase of sharing economy products. Using a convenience sampling method, this study used a questionnaire survey method to collect data from 400 adult consumers with previous experience of sharing economy who reside in the metropolitan areas of Seoul and Kyonggi Province, Korea. This study applied structural equation modeling to verify the structural relationships proposed as research hypotheses. Results: The study found a significant impact of social capital on sharing economy participation and the impact of consumer citizenship on sharing economy participation in retail settings. This study also confirmed that social identity and corporate image mediated the relationship between social capital (and citizenship) and sharing economy participation. Conclusions: The study results are expected to contribute to further understanding of the sharing economy's key success factors. The study results offer significant strategic implications for retail platform operators and individual retail operators of sharing economy.

• Korean Journal of Human Ecology
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• v.21 no.4
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• pp.649-664
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• 2012

The purpose of this study was to examine the impact of the emotional intelligence of preservice early childhood teachers on their self-concept and self-efficacy in an attempt to provide some information on the development of the emotional intelligence of preservice early childhood teachers. The subjects in this study were the freshmen, sophomores and juniors who were in the departments of early childhood education in private colleges and universities in Chungcheong, Kyonggi, Seoul, in Korea. After a survey was conducted, the following findings were given: First, the juniors had the best self-concept of the others, and the freshmen were ahead of the others in self-efficacy. The university students had a better self-concept than the college students. Second, emotional intelligence had a statistically significant positive correlation to self-concept and self-efficacy. Third, all the sub-factors of emotional intelligence exerted a statistically significant positive influence on self-concept. Among the sub-factors of emotional intelligence, emotional regulation and emotional utilization exerted a statistically significant positive influence on self-efficacy. The findings of the study illustrated that the preservice early childhood teachers had a better self-concept and a better self-efficacy when they were better at emotional intelligence.

• Korean Journal of Environmental Biology
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• v.19 no.4
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• pp.278-281
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• 2001

Ecological measurement and biological environment of the Moak Provicial Park surveyed based on the habitat; deciduous broad leaved forest (Quercus mongolica variabilis-Pinus densiflora, Capinus tschonoskii, Quercus Mongolica, Quercus acutissima-Pinus densiflora, and Quercus variabilis), coniferous forest (Pinus densiflora), plantation forest (Pinus rigida), and the other place (pond, lake, rice field, stream, and river). Totally, 1 orders, 4 families, 8 species of amphibians were found at Mt. Moak provincial park. Biodiversity indices of studied region were as follow; richness was 1.270, diversity was 1.775, and evenness was 0.853 in amphibians. 42.1% of amphibians were found in deciduous broad leaved forest, 11.3% in coniferous forest, 1.6% in plantation forest, and 45.0% in the other region.

• The Korean Journal of Ecology
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• v.11 no.1
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• pp.1-15
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• 1988

Studies on species compostion, promary production of benthic algal assemblage were carried out along a channel of the salt marsh near Inch'on, Kyonggi Bay, Korea. Possible biological, physical and KDICical factors controlling the aglal assemblage were also examined. The oveall diatoms were encountered one hundred and thirty-seven taxa, of which the dominant species were Paralia sulcata and Cymatosira belgica. These two species accounted for 32.6% relative abundance throughout the study period. Diatom taxa had no clear seasonal pattern in abundance analysis. But at the algal blooming period in spring, euglenoids occurred with a high abundance. The chlorophyll a content of benthic algae showed definite seasonal pattern. The algal biomass of the appeared to influence the spatial fluctuation in the algal biomass of the channel was regulated primarily by water content of sediment. Grazing by zoobenthos apperaed to influence the spatial fluctuation in the algal biomass of the sediment surface. The algal photosynthesis was measured in the laboratory with oxygen method. Photo-synthetic rate was independent of the temperature under the lower irradiance. The gross production from March to November was estimated to be 190g C/m2 at the channel slope. Photosynthetic efficiency was 0.37% on the basis of the photosyntherically active radiation for the study period.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.459-466
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• 2009

This study surveyed university students in the Seoul and Kyonggi areas regarding their recognition and satisfaction of high quality ice creams. In terms of their preference for high quality ice creams, 152 (40.2%) answered "moderate", and 200 (52.9%) answered "likeable" or "very likeable", showing a very high preference. Ice cream was most often consumed as a snack (30.0%). The preferred food materials in combination with ice cream were fruits (32.8%), followed by chocolates (28.8%), dairy (15.6%), and nuts (7.7%). Many students viewed ice cream as an unhealthy food (46.8%), and the most frequent reason for using a selected brand was "taste" (46.6%), followed by "variety" (16.1%), "advertisement" (14.1%), and "operating of chain shop" (10.3%). In terms of overall satisfaction, 41.4% answered "somewhat satisfactory" or "very satisfactory", and only 9.8% answered "somewhat unsatisfactory" or "very unsatisfactory". The satisfaction construct was divided into nine sectors: nutrition, low calorie, functional, taste, color, variety, high quality, hygiene, and value. When these sectors were analyzed, "variety" was "somewhat satisfactory" or "very satisfactory" (74.2%), and "value" was "somewhat unsatisfactory" or "very unsatisfactory" (47.5%). In the analysis of satisfaction factors according to sectors, the Cronbach's $\alpha$ value related to nutrition was 0.755, that of preference was 0.830, and that of image was 0.661.

• Journal of Microbiology
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• v.40 no.2
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• pp.156-160
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• 2002

The whole gal/lae operon genes of Lactococcus lactis ssp. lactis 7962 were reported as follows: galA-galM-galK-galT-lacA -lacZ-galE. The galK gene encoding a galactokinase involved in one of the Leloir pathways for galactose metabolism was found to be 1,197 bp in length and encodes a protein of 43,822 Da calculated molecular mass. The deduced amino acid sequence showed over 50% homology with GaIK proteins from several other lactic acid bacteria. The galK gene was expressed in E. coli and the product was identified as a 43 kDa protein which corresponds to the estimated size from the DNA sequence. The galactokinase activity of recombinant 5. coli was about 8 times greater against that of the host strain and more than 3 times higher than the induced L. lactis 7962.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.451-458
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• 2009

This study surveyed university students in the Seoul and Kyonggi areas about their purchasing types and sale strategies for high quality ice cream products. The desire to buy new high quality ice cream was "moderate" (35.4%) followed by "quite a lot" (29.4%), showing that the students' interests and their desires for new high quality ice cream items were high. Among things to consider when buying ice cream, 39.2% answered that "taste" was most important, When the subjects were asked if they planned on revisiting an ice cream shop chain. 38.6% answered "quite a lot" or "very much" reflecting that their opinion on the image and service of the ice cream shop chain were very good. As for the influence of seasons on their purchasing of ice cream products, three times more students responded "quite a lot" or "very much" at 51.6% compared to "somewhat little" or "very much" (17.8%), showing that the subjects were responsive to seasonal influences, The subjects were also three times more likely (73.0%) to visit a cafe-type high quality ice cream store chain, Therefore such cafe-type chains are a way to increase sales and to overcome seasonal influences on purchasing. Finally the favorite food to eat with ice cream was cookies (51.3%).