• 보건의료산업학회지
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• 제8권4호
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• pp.163-173
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• 2014

This study was performed to investigate the current status of isolation precautions of multidrug resistant organisms(MDROs) in general hospitals with more than 200bed. The questionnaires were mailed from 3rd, April 2013 to 30th, April 2013. Methicillin resistant Staphylococcus aureus:(MRSA), vancomycin resistant Staphylococcus aureus:(VRSA), vancomycin resistant Enterococcus(VRE), multidrug-resistant Acinetobacter baumannii, carbapenem-resistant Enterobacteriaceae multidrug-resistant Pseudomonas aeruginosa were enrolled. MRSA(100.0%) and VRE(98.7%) were isolated respectively. VRE(97.3%) and MRSA(64.0%) were regulated strictly respectively. VRE(91.5%) and VRSA(50.7%) were isolated in a single room respectively. Hospital being located in Seoul(p<0.001), and beds(${\geq}600$)(p=0.008) were different significantly. The isolation space limitation(71.1%) was the highest difficulty. The development of refunding the costs of the extra supplies and other hygienic materials for infection control was discovered as the most urgent strategy.

• 한국식생활문화학회지
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• 제27권2호
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• pp.95-104
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• 2012

The purpose of this study was to develop definite and practical marketing strategies for coffee shop managers or preliminary founders through empirical analysis of the effects of desert menu quality characteristics a mainstay of coffee shop-on store choice and revisit frequency. The results of this study are summarized as follows. The results showed that the menu quality characteristics taste, price, hygienic conditions, and health had significant effects on store choice and repurchase frequency through customer satisfaction, whereas originality was rejected due to the lack of menu originality. Both shop choice and repurchase frequency through customer satisfaction were also significant. This suggests that there is a need for the development of a diverse desert menu to increase competitiveness, creation of new customers, and regular customer management.

• The Journal of Asian Finance, Economics and Business
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• 제9권8호
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• pp.157-167
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• 2022

The global laundry detergents market in 2021 was valued at nearly $121 billion, with consumers being reported as heightening their search for hygienic products capable of fighting viruses. Therefore, the researchers undertook a study to determine how product innovation (PI), product quality (PQ), and product attitude (PA) effects Thai consumers' satisfaction (CS) with their purchase of laundry detergent and fabric softener. After the questionnaire's validity and reliability confirmation, the authors used multi-stage random sampling by region and province in January and February 2022 to collect 520 questionnaires. LISREL 9.10 was used in the CFA and SEM analysis of the six hypotheses, which were determined to be supported. The results showed that all three causal variables positively influenced CS, with a total effect (TE) R² value = 87%. Also, latent variable total effect (TE) values showed that PI was strongest (0.93), then PQ (0.56), and finally, PA (0.54). Therefore, consumer satisfaction is essential in a firm's ongoing development and sustainability in a highly competitive, globalized world. Organizations must develop competitive strategies that adjust to consumer needs. Management must monitor online and social media sources where product reviews are given and adjust their strategies accordingly.

• 한국환경보건학회지
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• 제41권6호
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• pp.438-448
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• 2015

Objectives: This study was performed to examine the effects of storage time and temperature and their interaction on the hygienic quality parameters of shell eggs. Methods: Eggs from 40-week-old Hy-Line Brown hens were sampled immediately after being laid and subjected to storage periods of four weeks at a refrigerated temperature ($4-5^{\circ}C$) or room temperature ($13.0-19.7^{\circ}C$). Interior/exterior qualities were examined every one week. Results: Weight loss was 2.4-3.1%. The initial specific gravity of the eggs was maintained until one week at both temperatures. Air cell size exceeded 4 mm when stored for one week at room temperature, and two weeks at refrigerated temperature. Albumen index and Haugh unit were significantly decreased at both temperatures after one week (p<0.001). Rapidly increased pH of the albumen with one week of storage was observed, regardless of temperature (p<0.001). Extension of the storage for up to four weeks at room temperature resulted in remarkable deterioration of eggshell quality and instrumental color as redness (a). Air cell size, albumen and yolk indices, Haugh unit, pH of albumen and yolk were found to be influenced by storage time and temperature (p<0.001). Interaction effects between storage time and temperature were also significant for air cell size, pH of albumen and yolk (p<0.001). Conclusion: The results suggest that air cell size and pH of albumen and yolk were important parameters influenced by storage time and temperature in shell eggs. Storage time was more influential for air cell size, and temperature for the pH of yolk. Both variables almost equally influenced the pH of albumen.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.537-546
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• 2008

The purposes of the study was to identify customers' satisfaction factors regarding foods and services in food courts in big department stores and discount stores in Seoul and Cheonan. A survey of 235 customers was conducted regarding customer satisfaction levels and factors of food and services. Customers' perceived level of attributes were identified into eight underlying dimensions by factor analysis as follows: factor 1 was "cleanliness": factor 2 "service quality": factor 3 "accuracy": factor 4 "atomosphere": factor 5 "food quality": factor 6 "menu information": factor 7 "price" and the eighth factor was "food result". Regression analysis indicated that "cleanliness" was found to be the most important factor contributing to customers' overall satisfaction. There were significant differences in customers' perceived satisfaction level of "food quality"(p<0.01), "accuracy", and "price" factors(p<0.05) between department stores and discount store. The customers' perceived satisfaction levels of "accuracy", "food quality" and "price" factor at a large store food court are higher than those of department store food court. Comparing location of food court, there were significant differences in customers' perceived satisfaction level of "accuracy" and "price" factors between in Seoul and Cheonan(p<0.001). The customers' perceived satisfaction levels of "accuracy" and "price" at the discount store in Seoul are lower than those of food court at Cheonan. It is suggested that the management should pay attention to the sanitation of their dinning halls, kitchens, hygienic dishes, hygienic water fountain, employee hygiene, and a proper place to put used dishes to increase the customers' satisfaction.

• 한국식생활문화학회지
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• 제26권4호
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• pp.383-393
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• 2011

This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.

• 보건교육건강증진학회지
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• 제22권4호
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• pp.179-202
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• 2005

Purpose: The purpose of this study was to develop the health promotion program for rural elderly through PRECEDE process. Method: The health promotion program was developed based on the preliminary diagnosis. The data collection was performed from March 10th to April 9th, 2003. The subjects were selected at Mari Myun, Geochang Gun, in Korea. The preliminary diagnosis was examined with the 115 elders. Data was analyzed by descriptive statistics and Cronbach's n test with SPSS/Win 10.0 program. Results: The health promotion program was developed based on diagnostic result using PRECEDE model. The developed program was corrected and revised with the advices from 6 experts. The final program included health responsibility(cancer prevention and early detection, hygienic, false teeth management no smoking and moderation in drink, and chronic disease prevention and management), physical activity(6 kinds of exercise), nutrition(low sodium diet calcium intake, and right eating habit), spiritual growth(spiritual demand and death preparation teaching), interpersonal relations(relationship with couple, children, grandchildren, neighborhood), and stress management(sports dance, foot massage, positive thought, and song class). Conclusion: I propose that it is necessary to identity the effect of health promotion program for rural elderly. And strategy development that can spread the health promotion program elderly is needed.

• 한국식품영양학회지
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• 제19권2호
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• pp.234-241
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• 2006

The purpose of this study was to provide basic information about the usage frequency of foods and menu items that may have microbiological hazards in elementary school foodservice operations in order to prepare a sanitation management manual for the foodservice production process. Menus from 200 elementary school foodservice operations from June 2004 were analyzed. An analysis of the foodservice production process of the menu revealed that the following processes were used: heat process(63.9%), non-heating process(28.1%), and after-heating process(8.0%). The cooking methods used for side dishes were: Stir-frying(19.9%), Saenchae(15.6%), Jorim(15,1%), Sukchae(13.1%), Frying(11.3%) and so on. Overall, 85 menu items known to include microbiological hazards were offered a total of 3,537 times; they were Doegi-bulgogi(7.0%), Bibim-bap(5.2%), Oi-saengchae(4.6%), Kongnamul-muchim(4.2%), Ddeok-bokkeum(4.0%), Japchae(3.7%), and so on. To serve safe and hygienic foods, menus including microbiological hazards should be planned very carefully. Furthermore, if a menu is high in microbiological hazards and frequency, the manuals of sanitation management should be applied more thoroughly.

• 한국치위생학회지
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• 제13권3호
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• pp.403-410
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• 2013

Objectives : This study aims to provide the basic data for the maintenance and management of healthy implants through finding out the educational experience of toothbrushing and the oral hygiene management for the implant patients and to determine the maintenance measure. Methods : From April 1 to october 1, 2012, 250 patients in the dental clinic in Daejeon completed the self-reported questionnaire. Results : As for the educational experience of toothbrushing, 66.4 percent received the training for toothbrushing and 33.6 percent had not received the training for toothbrushing. Those who brushed three times a day accounted for 74.1 percent. Those who received the training for toothbrushing comprised 56.0 percent and took regular check up of every 6 months. Approximately 50.0% received regular scaling service every 6 months. Periodical medical check up comprised 55.6% among those who received toothbrushing education. Approximately 63.9% thought that periodical medical check up is the most important to maintain oral health. Conclusions : There were important factors for oral health. They were tooth-brushing, the utilization of various oral hygienic products, and the awareness of importance of oral hygiene management. The customized education program for the general public should be implemented as regular as possible.

• 에너지공학
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• 제26권1호
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• pp.54-61
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• 2017

In general, solid waste arises from lots of human activities such as domestic, agricultural, industrial, commercial, waste water treatment, construction, and mining activities etc. If the waste is not properly disposal and treated, it will have a negative impact to the environment, and hygienic conditions in urban areas and pollute the air with greenhouse gases (GHG), ground water, as well as the soil and crops. In this paper, the Carbon Resources Recycling Appropriate Technology Center feasibility studies are reported at Bantayan Island, Philippines on the municipal solid waste management. The present objective of our study is to characterize the municipal solid waste incineration (MSWI) bottom ash and case study of MSWI production status in Bantayan, Philippines. Currently, wide variety of smart technologies available for MSWI management in developed countries. Recycling is the other major alternative process for MSWI landfill issues. In this paper, the feasibility studies of applied appropriate technologies for the municipal solid waste generation in Bantayan Island, Philippines are reported.