• The Journal of Asian Finance, Economics and Business
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• v.9 no.9
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• pp.115-120
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• 2022

This research aims to investigate the antecedents of career growth and its impact on employee performance. The research design is quantitative with a causal method. The sample used is 242 respondents working in different hospitals in Banten Province and were selected through the snowball sampling technique. The analytical method used to examine the research model is PLS-SEM. The analysis result shows that work environment and training have an impact on increasing career development and hospital employee performance. Career development can also directly be an antecedent in improving the performance of hospital employees, but only has a moderate effect in mediating the influence of work environment and training on the employees' performance in the hospital. Based on these findings, hospital management in Banten Province must create and maintain a comfortable working environment for employees, offer training specific to each employee's line of work to help them improve their abilities, and create a system for career planning that takes into account each employee's potential.

• The Journal of Asian Finance, Economics and Business
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• v.9 no.6
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• pp.343-362
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• 2022

Amidst the Covid-19 pandemic, human resources play a vital role in the health industry because the staff all has to confront a lot of stresses in serving the country and the people to overcome the severe contagiousness and infection of the virus. It is also the case of Family General Hospital, Da Nang (Vietnam). Therefore, the Hospital identifies talented personnel as a core resource in its sustainable development strategy. Researching on how to retain talented staff to serve the sustainable and long-term development of a private hospital such as Family Hospital is extremely necessary, especially when there are fewer large and modern private health facilities for the healthcare system in Central Vietnam compared to the North and the South. With the analysis of survey data and in-depth interviews from both qualitative and quantitative perspectives (via SPSS 20.0), especially the ANOVA and EFA analyses, and linear multiple regression (Generation 1 methods), this study aims to clarify the aspects that affect the talent retention in the representative Family Hospital. The lessons learned have been a good reference for similar private healthcare models in the process of bringing health-related services to a new level in the competition.

• Journal of Preventive Medicine and Public Health
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• v.53 no.3
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• pp.205-210
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• 2020

Objectives: Aging is assumed to be accompanied by greater health care expenditures. The objective of this retrospective, bottom-up micro-costing study was to identify and analyze the variables related to increased health care costs for the elderly from the provider's perspective. Methods: The analysis included all elderly inpatients who were admitted in 2017 to a hospital in Tehran, Iran. In total, 1288 patients were included. The Mann-Whitney and Kruskal-Wallis tests were used. Results: Slightly more than half (51.1%) of patients were males, and 81.9% had a partial recovery. The 60-64 age group had the highest costs. Cancer and joint/orthopedic diseases accounted for the highest proportion of costs, while joint/orthopedic diseases had the highest total costs. The surgery ward had the highest overall cost among the hospital departments, while the intensive care unit had the highest mean cost. No statistically significant relationships were found between inpatient costs and sex or age group, while significant associations (p<0.05) were observed between inpatient costs and the type of ward, length of stay, type of disease, and final status. Regarding final status, costs for patients who died were 3.9 times higher than costs for patients who experienced a partial recovery. Conclusions: Sex and age group did not affect hospital costs. Instead, the most important factors associated with costs were type of disease (especially chronic diseases, such as joint and orthopedic conditions), length of stay, final status, and type of ward. Surgical services and medicine were the most important cost items.

• Environmental and Resource Economics Review
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• v.11 no.4
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• pp.659-687
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• 2002

This study used a discrete choice model to investigate an association between air pollution and hospital visits for acute respiratory symptoms with the national health interview survey conducted in 1998 in South Korea. The results showed that $NO_2$ and TSP were significantly related to hospital visits in a single-pollutant model, but when they were simultaneously considered, only $NO_2$ remained significant. It was estimated as $NO_2$ level increased by 10%(0.0027ppm) from 0.027ppm (the mean $NO_2$ level), hospital visits increase by 0.176%. This study also measured respondent's out-of-pocket expense and the time cost for commuting and waiting for the visit. We found that on the average, out-of-pocket expense is 5,600 won per hospital visit, but the total cost per hospital visit is measured at 33,440 won with time cost of commuting and waiting at 27,840 won. Time cost was over 63.6~83.3% of the total cost per hospital visit.

• Journal of the Korean Home Economics Association
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• v.20 no.2
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• pp.113-118
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• 1982

The current scope of diabetic patient education and dietary consultation by hospital dietitians were studied. A questionnare was sent to 54 dietitians in 32 hospitals throughout Korea. The major results are as follows: 1. The frequency of dietary consultation for diabetic patients is of low level: only 14 patients were seen such services at average per month. 2. Only one hospital establishes independent office for dietary consultation for in-and-out patients and in 3 hospitals among 32 hospital dietitians practice regular rounds to visits patients. 3. Consistant patterns and methods to counsel patients were established in 53% of hospitals. In remaining hospitals, teaching methods depend entirely on the individual dietitians. 4. A few hospitals have teaching aids and follow-up systems. 5. Most dietitians want strongly the establishment of independent office for dietary consultation, but its establishment was hindered by the poor system in the hospital administration and lack of preparation in the dietetics.

• Journal of Korean Academy of Nursing Administration
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• v.9 no.1
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• pp.103-112
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• 2003

Purpose : This study was designed to describe the economic awareness, economic knowledge, and attitude toward cost-effectiveness in nursing of hospital nurses. Method : The sample included 272 nurses conveniently selected from 5 tertiary care hospitals. Data were collected on general characteristics of nurses, the economic awareness level, the knowledge level of economics, and the attitude toward cost-effectiveness. Data were analyzed using SPSS PC version 10.0. Result : 1) The mean of economic awareness level of hospital nurses was 44.87 (SD=3.53) with a possible range of 5${\sim}$50. The mean of the knowledge level of economics was 58.3 (SD=11.9) with a possible range of 0${\sim}$100. 2) The mean of attitude toward cost-effectiveness in nursing was 39.95 (SD=5.01) with a possible range of 5${\sim}$50, which means moderately positive. 3) Analyzing the relationships between economic awareness level and knowledge level of economics, and attitude toward cost-effectiveness, the knowledge level of economics was positively related with the economic awareness level (r=.192, p=.002) and the attitude (r=.133, p=.029). The economic awareness level was positively related with the attitude (r=.470, p=.000). 4) Backward multiple regression revealed that the linear combination of economic awareness, job position, place of employment, and the presence of CQI committee accounted for 26.1% of the variance in the attitudes toward cost-effectiveness nursing care. Conclusion : Findings reveal that RNs lack basic knowledge of economics and its link to nursing practice, yet, they want a voice in economic decision making. In an effort to fill the void of economic knowledge and respond to nurses' call for greater input, in-service programs and curricula for generic programs must be developed.

• Journal of the Korean Home Economics Association
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• v.24 no.1
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• pp.65-74
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• 1986

To study the nutritional value of general hospital diet, the author surveyed in 5 hospitals which are located in Pusan. Thd information on appetite and dietary habits was taken from the questionnaire results of 166 patients and 185 non patients. The survey of nutritional value was conducted on 104 males and 61 females hospitalized patients, taking three consecutive days in each hospital. RESULTS : 1. The average nutritive value of general diet per patient per patient per day served in hospitals was 2446.601$\pm$57.31 kcal, 100.23$\pm$8.18g protein, 42.35$\pm$6.46g fat, 413.35$\pm$31.46g carbohydrate. 2. The average percentage of diet consumed by patients per day was 69.7$\pm$4.5%. 3. The average nutrient intake by patients per day was 2025.94$\pm$194.46kcal, 77.04$\pm$6.38g protein, 31.71$\pm$6.80g fat, 356.20$\pm$26.40g carbohydrate. 4. The meals were taken more regularly by patient group than by non patient group. 5. The psychological appetite was lower in patient group. 6. The patients thought hospital diet as reliable and were willing to take diets well in order to get well as soon as possible.

• Journal of Food Hygiene and Safety
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• v.5 no.3
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• pp.99-110
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• 1990

Time and temperature, microbiological quality of sauteed beef or pork were assessed in five general hospital foodservice operations. The microbiological quality of basic ingredients was poor and strict temperature control of refrigeration was required during delivery, and storage after receiving. In pre-preparation and cooking phases, improper handling practices of employees such as reusage of wiping cloth, indiscreet use of cutting board, and food handling with contaminated hands were noticed. During cooking phase, internal temperature of sauteed beef or pork reached a temperature of $74^{\circ}C$ or higher and the microbiological quality was good in general except hospital A. In all but hospital B, cooked foods were held at too high temperature in humid kitchen environment where could have permitted considerable bacterial multiplication. The sanitary conditions of container, equipments, and supplies were poor and should be improved promptly. The critical control points identified were: Hospital A: basic ingredients, pre-preparation, cooking, and preservice holding; Hospical B: bll8ic ingredients, and pre-preparation; Hospital C: basic ingredients, pre-preparation, pre service holding, and service; Hospital D: basic ingredients, pre-preparation, preservice holding, and service; and Hospital E: basic ingredients, pre-preparation, pre service holding, and service.

• Korea Journal of Hospital Management
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• v.6 no.3
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• pp.25-45
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• 2001

The purpose of this study was to evaluate the environments of patient care, education, and research as indicators of university hospital performance. The objective data for this study were collected by secondary data. The subjective data were collected by a total of 523 questionnaire survey interviews conducted in C university hospital, of which 123 were students, interns, or residents, 76 were professors, and the remaining 324 were patients. The major statistical methods used for the analysis were t-test and ANOVA. We found that the environment of patient care is better than the environment of education and research in C university hospital. While the concern for patient care of C university hospital was about 60%, the equivalent figures for education and research were both 20%. And the patients' satisfaction level was higher than the others. The environment of education and research was found to be deficient in some aspects, especially in such areas as facilities, equipment, and investment. In particular for professors the time for research was very limited because of the demands of patient care. These findings clearly demonstrate that university hospitals need to pay greater attention to the areas of education and research, as well as to patient care. This article concludes with a discussion and summary and presents issues in need of further study.

• Journal of the Korean Home Economics Association
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• v.18 no.1
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• pp.15-23
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• 1980

Since the first dietitian was produced in Korean about 15 years ago the Korena Dietetic Association has grown up to have its 8,500 members as of March, 1979. This study was undertaken to survey the status of hospital dietitians and their bob analysis. current practices were learned and the problems identified mainly in such aspects as : 1. Do the hospitals have enough dietitians? 2.What is the administrative position of the dietetics in the hospital? 3. What is the salary level of the dietitians? 4. How professional are the dietitian's daily tasks? How appropriately are the jobs distributed among the dietary employees? and 5. Do the hospital dietetics have their own diet manuals to go by? The findings are : 1. The severly lacking number of dietitians are employed by the hospitals where one dietitian is responsible for the feeding and nutrition education of 171 in-patients on the average. 2. The administrative position of hospital dietetics appears to be low showing administrative position of hospital dietetics appears to be low showing only 45.7% of the sample hospitals recognize their dietetics as the independent department or section. 3. The starting salary of the 4-year college graduate dietitians is 151,450 won which is 89.23-87.26% of the average starting salary for the 4-year college graduates I 1979. The starting salary for the 4-year college graduates in 1979. the starting salary of the 2-year college graduate dietitians is 148,000 won which is 113.9% of the average standard salary for the 2-year college graduates in 1979. 4. The hospital dietitians spend most of their time doing clerical jobs rather than the jobs utilizing higher priority professional skills they ought to perform. the most obvious cause of the problem can be found in the lack of man power for the general clerical jobs in the dietetics which can be proven from the small number of dietary clerks hired by the sample hospitals not even one person (0.45) per hospital on the average. 5. 68.6% of the sample dietetics have some form of compiled diet manuals or guidelines. 11.4% of the samples have diet guide lines ready for the important diets only. 14.3% of the samples do not have any form of diet guideline prepared. 5.7% of the samples use reference diet manuals from other hospitals when need.