• Journal of the Korea Society of Computer and Information
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• v.24 no.6
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• pp.151-158
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• 2019

In this paper, we analyzed the relationship between employment stability, wage level, welfare system, working condition, job satisfaction and organizational commitment in order to find out ways to develop and competitiveness of the nano-convergence industries. Through this study, we conducted the possibility of deriving organizational commitment by job satisfaction which is given through employment stability, wage level, welfare system, and working condition for continuing their work life. In order to find relationships between each concepts, we used a multiple regression analysis with job satisfaction and commitment as dependent variable and employment stability, wage level, welfare system, and working condition as independent variables. Through this study, it was expected to increase the organizational commitment through the job satisfaction of the employees if a changing method of employees management is centered on some tasks suggested for the sound working condition and efficient utilization policies.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.5
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• pp.869-880
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• 2022

This study was conducted on 54 freshmen of the department of dental technology in D University to examine the effect of dental morphological practice mobile application utilization on the students' perception of class and satisfaction with learning. Major results of the study showed that satisfaction and utility towards functions of mobile application strengthened positive perception of dental morphology class, leading to improvement of satisfaction with learning, which suggested that functional convenience and utility in the use of applications were the effective factors for increasing the satisfaction with learning. Those results need to be given important consideration in designing the class using the mobile applications.

• International Journal of Internet, Broadcasting and Communication
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• v.15 no.1
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• pp.8-12
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• 2023

With the recent expansion of online lectures, studies on their effectiveness and their influencing factors have increased. This study examines the factors affecting the satisfaction of online classes, considering the utilization and importance of online lectures, which have greatly increased in recent years. Based on the review of previous studies, this study identified learning presence, self-efficacy, and learning immersion as factors affecting the satisfaction of online classes, and suggested hypotheses that explain the relationship between these factors, and empirically reviewed the hypotheses. As a result of the study, it was found that learning presence and self-efficacy had a positive effect on learning immersion, and learning immersion had a positive effect on learning satisfaction. Based on the research results, some practical implications for improving the satisfaction of online classes were suggested.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.331-342
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• 2013

The purposes of this study were to identify the actual utilization condition of combi-steam ovens and to evaluate the importance and the satisfaction of dietitians and cooks who used the oven in school foodservice. A survey of 300 schools, 1 dietitian and 1 cook from each school respectively; total 600, was conducted and 202 completed questionnaires were available for the purpose of the statistical evaluation. The main results of this study were summarized as follows: Among the schools, 70.5% set up the oven during 2007~2009, the most commonly used cooking method was 'Baking (87.0%)' and the way of acquiring recipes for the oven was 'from oven manufacturing company (50.0%)'. The advantage of using the oven was 'the convenient use of the oven (63.3%)' and the disadvantage was 'Difficulty of cooking foods evenly (59.8%)'. The degree of importance and satisfaction on twenty six attributes were measured according to type of school, location of school, number of meal service per day, and number of total serving per day. Among quality attributes of importance of the oven utilization, 19/18 characteristics were assessed over 4 point (important) out of 5 scale by dietitians/cooks respectively and in satisfaction 16/18 were over 4 points (satisfied) by dietitians/cooks respectively. When it comes to the most satisfied factor of combi-steam oven, 'Improvement of cooking baked foods' was highest for dietitians (4.60 point) and 'Checking temperature of cooked foods' was for cooks (4.49 point). In overall satisfaction of the oven use, the average score was 4.10 point for dietitians, 3.98 point for cooks out of a 5 point scale. Using the survey results as a base, school foodservices are required to use the combi-steam oven efficiently to serve high quality of meals for students.

• Journal of Home Health Care Nursing
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• v.10 no.2
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• pp.132-140
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• 2003

This study was to identify the utilization of home care service and home care nursing satisfaction for clients with cancer who had completed secondary and tertiary chemotherapy session. Raw data was collected by reviewing charts and questionnaire of 23 clients with cancer between September, 2002 and November 2002 at an university hospital located in Seoul. Korea. The result are as follows: 1. Characteristics in the use of home care: After applying for home care service, patients were visiting an average of 1.88 days later. The major purpose of using home care service was to help recovery after hospitalization or to maintain present health. The average period for home care service was 14.6 days, with 4 visits over this period, for 35.78 minutes per visit. 2. Content of home care service: A total of 47 items of service were provided - basic nursing care, education and counseling, and therapeutic nursing care. On every visit, an average of 19 items of home care service were provided, and the majority (7 items) were therapeutic nursing care. 3. Satisfaction with home care services: Satisfaction was very high, an average of 3.88 on a scale of 4 points. Both patients and families expressed high satisfaction with all sub-domains of nursing care: guidance by the home care nurses, knowledge, skill, attitude, interpersonal relationships, emotional support, and accessibility. In conclusion, home care served basic nursing care, teaching and counseling, and therapeutic nursing to clients with cancer going through secondary or tertiary chemotherapy. Therefore they changed knowledge and attitude to disease and treatment which were difficult to change.

• Journal of Practical Engineering Education
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• v.15 no.1
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• pp.1-11
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• 2023

The purpose of this study is to develop and validate a tool that measures the satisfaction of virtual training learners' use of virtual training content. To this end, 491 copies of the basic questions derived from the satisfaction questions used by the K University Online Lifelong Education Center were used for the final analysis by conducting an online survey of learners who accessed STEP, the K University Online Lifelong Education Center portal. The 491 copies of data finally used were analyzed by methods such as basic question analysis, exploratory factor analysis, reliability analysis, and confirmatory factor analysis. First, in the basic question analysis, there were no questions that exceeded the acceptance criteria of an average of 4 points or more, skewness ±2, and kurtosis ±4. Second, the correlation coefficient for each sub-factor of virtual training content satisfaction derived after exploratory factor analysis was good as r=.682 to .822 (p<.01). The reliability coefficient for each sub-factor is content .849, content utilization .922, System and Operations Support .841, Intention to Continue Utilization .920, the overall reliability is. It was very high at .956 Fifth, as a result of confirmatory factor analysis, the compositional conceptual diagram is. It was .842 to .926, higher than the recommended standard of .7, and the average variance extraction degree. It appears to be .640 to .796, higher than the recommended standard of .5, which can be seen as representative of each constituent concept. As a result of verifying the validity of virtual training learners' content satisfaction recruitment, four factor models were derived: content substance, content utilization, system and operation support, and intention to continue use. This study is meaningful in that it empirically developed a tool to measure content satisfaction of virtual training learners and provided a reference frame and criteria.

• Journal of Korean Academy of Nursing Administration
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• v.13 no.3
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• pp.345-351
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• 2007

Purpose: The purpose of this study was to identify the relationship between patient characteristics and patient satisfaction. Methods: A cross-sectional questionnaire survey was conducted in an acute care hospital. The subjects were 317 patients discharged from general medical and surgical nursing care units during September, 2005. Patient satisfaction was measured using the short-form satisfaction scale of Hwang and Park(2001). Additional information about patient characteristics, including general demographics and health care utilization variables, was collected from the hospital information systems. Multiple regression analysis was performed to determine patient characteristics influencing patient satisfaction. Results: Patients were satisfied with hospital care with an average of 4.10 on a five-point Likert scale. Patient characteristics explained 13.5% of the variance of patient satisfaction. The significant factors influencing patient satisfaction were patients' age and perceived health status. There was no significant relationship between structural variables and patient satisfaction. Conclusion: This study showed that patients' characteristics were significant factors explaining patient satisfaction. Therefore, these characteristics should be adjusted in reporting patient satisfaction as an indicator for hospital-level or department-level rating.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• Journal of The Korean Digital Architecture Interior Association
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• v.8 no.1
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• pp.31-37
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• 2008

Community facilities in apartment complex have been developed through construction companies' needs for housing development and differentiation combined with a intense marketing competition among housing construction companies. But, It is the fact that the construction companies have planned the community facilities without considering on residents' needs for housing environmental amenity and preference. Therefore, this study investigated the space composition and the present usage of community facilities and surveyed to get concrete information regarding the residents' satisfaction with the proposed community facilities plan. It is the conclusion that the residents request a convenient and comfortable facilities similar level with those in the outside sports complex and the operating programs.

• Journal of agricultural medicine and community health
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• v.33 no.2
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• pp.181-192
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• 2008

Objective: The use of complementary and alternative medicine (CAM) is common especially among patients with osteoarthritis The aim of this study was to investigate the utilization rate and expenditures of patients who use CAM. Method: Two hundred seventy four patients with osteoarthritis were interviewed by a telephone survey. A structured questionnaire about sociodemographic features and type, cost, satisfaction and reason of CAM utilization was used Results: Among 274 patients with osteoarthritis, 251 patients(91.6%) had used at least one type of CAM during six months. There was a significant difference in sex (female), age (70 years), medical security (insurance), educational level between the user and non-user of CAM. Hyperthermia was the most use. The average cost for CAM utilization was 120 thousands won/person during six months and there was no difference in sociodemographic features among the out-of-pocket cost of users. The scores of satisfaction for CAM use were ranged between 60-70. Conclusions: CAM became a popular source of health care because of elderly and lay referral system. And Korean spent a substantial amount of out-of-pocket money on CAM without benefit. Health care system and professionals should pay more attention to CAM, make a evidence for CAM.