• 한국식품조리과학회지
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• 제25권6호
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• pp.725-738
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• 2009

The purpose of this study was to investigate the effects of working conditions on internship satisfaction. Hotel & Restaurant management students at universities in Jeonju participated in this study. Out of 156 questionnaires, 149 were analyzed using SPSS 17.0 and descriptive analysis, frequency test, factor analysis, reliability test, chi-square, t-test, ANOVA, duncan's multiple regression analysis, correlation analysis and regression analysis were used. Based on the result of the conducting factor analysis, the working conditions were classified into 2 factors: work suitability and work environment. Internship satisfaction was classified into 3 factors: internship preference, education and work satisfaction, company satisfaction. Cronbach's alpha was calculated for the reliability of the survey instrument. Consequently, the working conditions were shown to affect internship satisfaction. Among the working conditions, work suitability had a lower effect on internship satisfaction than work environment. At the resort used in this study, the salary level was high, but the level of work environment, internship preference, and company satisfaction was low. The students wanted attend an internship program at the desired place to be hired and found that it was more important to be assigned to the desired department than having a higher salary.

• 대한영양사협회학술지
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• 제8권4호
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• pp.408-414
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• 2002

The purpose of this study was to develop the standardized manual for dietetic internship. The general information of the dietetic internship program in Korea was gathered and of dietetic internship(DI) in the USA was also surveyed. The existence of DI program manual, the number of intern and length of the dietetic internship program, and other general information were investigated. At first, the questionnaire was developed and mailed to 130 hospitals in Korea and the number of returned questionnaires was 42 showing participating rate of 28%. Second, telephone survey was carried out and the number of response was 40 out of 46 participating rate of 87%. The results of this study could be summarized as follow. 1. eneral informations of dietetic internship program in Korea; The hospital having a dietetic internship program was 31.7% and of them 14.6%(12 hospitals) have a manual developed by themselves. The number of dietetic intern per hospital was 2.0$\pm$ 1.4. The length of the program was from 3 to 12 months. Ten hospitals (38.5%) have a only food service program and 16 hospitals (62.5%) have both food service and clinical program. Seventy one percent (58 hospitals) of total hospital were willing to use the well developed standardized dietetic internship manual. 2. eneral information of Dietetic Internship Program in the USA; Two hundred fifty nine hospital had the dietetic internship program approved by ADA. The number of dietetic intern in each hospital was 10.6$\pm$ 6.3. The mean length of the program was 13.6$\pm$ 6.3 months. Twenty seven percent of institution have coordinated internship/masters degree program. The range of tuition for DI program was from 300 to 30,855(otherwise, interns were payed by the hospital in Korea). As a conclusion, the standardized dietetic internship program for the clinical dietitian as nutrition professionals to carry out their job at the hospitals should be developed. And the coordinated internship/masters degree program could be considered to improve the skill levels and job performances of clinical dietitian.

• 대한지역사회영양학회지
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• 제12권3호
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• pp.333-343
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• 2007

The purposes of this study were to evaluate students' performance by student self-evaluation and by educators in the field respectively after an internship program, to analyze the gap between the two groups, to identify students, satisfaction and behavior intention and to suggest the direction of an internship program in the Food and Nutrition Department. The results of the survey of 133 students and 129 educators as follows: a majority of the program periods was two weeks and most students experienced an internship program once. Both students and educators evaluated highly in 'I (Students) worked faithfully as a trainee.', 'I (Students) observed the rules and cooperated with other colleagues.', 'I (Students) behaved with clear and polite words.'. Educators estimated higher than students in all items, especially in 'I (Students) prepared and planned needs for internship in advance.' (p<0.00l), 'I (Students) got on close terms with the staff and enjoyed their confidence.' (p<0.001). For details of the internship program, students were satisfied with 'professors' roles' (3.95), 'educator's abilities' (3.85), 'treatment of students' (3.84) but dissatisfied with 'pay to students' (1.94). Students perceived that an internship program was helpful to understand their major (4.37) and to decide upon their job (4.17). They had an intention to participate in another internship program (4.63) and to recommend to their juniors to participate in a program (4.73). Students had a diversity of opinions for program periods and most wanted to participate two times in summer or winter vacation of junior. Therefore an internship program needs curriculum in the food and nutrition department and the continuous and active cooperation between university and institutions would lead to an effective and efficient internship program.

• 공학교육연구
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• 제18권4호
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• pp.3-12
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• 2015

The purpose of this study was to develop a pre-training program of engineering college students for maximizing the effectiveness of internship or field training. To pursue this goal, literature review was conducted for data collection about college and corporate pre-training program for internship or field training and pre-training program(draft) was proposed. A questionnaire survey was conducted with engineering professors, students and graduates to identify the needs for pre-training program(draft) for internship or field training. Based on the results, the contents of pre-training program for internship or field training were composed of basic liberal arts, basic competency, real information related with corporation or job, and information exchange network. And key consideration for operating the pre-training program for internship or field training were proposed with the management department, regulation for the obligatory participation, meaningful organizing content, feedback of needs.

• 공학교육연구
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• 제19권1호
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• pp.61-66
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• 2016

To enhance the university-industry collaboration, a novel program named as Internship & Capstone Design Integrated program (ICIP) is developed by Dongguk University. Senior students must take one Capstone design class for graduation. By participating in summer Internship and one-year Capstone Design work, practical problems given by businesses are solved. The ICIP is a Project and Internship-based course. By participating in summer internship and one-year Capstone Design work, practical problems given by businesses are solved. The internship course requires students to work in teams under mentors who work in the partner company proposed project themes. Students apply their academic experiences in constructing real projects at work under the supervision of their site mentors and academic advisor. In this regard, this study attempts to present a case study on the assessment of program outcomes using the Internship.

• 의학교육논단
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• 제15권2호
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• pp.75-81
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• 2013

The subinternship (student internship), a subtype of bedside and clinical training was first developed in the United States. Currently, some medical schools conduct a student internship and many other universities are considering the implementation of a student internship in Korea. If the intern system is abrogated beginning in 2016 as in the United States, then the importance of the student internship will be greatly emphasized for clinical training. To produce good and competent medical doctors, members of medical schools and affiliated hospitals must acknowledge the role of the educational hospital and support student internships. In addition, the effort of the medical community to develop and apply a standard curriculum to the student internship is also required. Above all, the attention of society and the nation is essential to make legal policy changes regarding the conducting of student internships and enhance understanding about the authorized practices in university hospitals. The medical community's effort to draw attention to this issue is greatly required to implement a student internship at this time.

• 의학교육논단
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• 제16권2호
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• pp.99-107
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• 2014

The purpose of this study was to establish a better operation plan for medical school student internship by gaining a deeper understanding of the student internship process. Toward this end, an investigation was carried out using in-depth interviews of students with experience as student internship at Catholic University of Daegu School of Medicine. Students who participated in the student internship program at Catholic University of Daegu School of Medicine took part in the clinic twice every two-week period for a total of four weeks as a member of the care team. The students performed several activities during their internships, including for example history taking, physical examinations, keeping medical records, simulation of writing prescriptions, clinical skills, patient education, night work, and rounds with the attending professor. In this study were analyzed the contents of a student internship, the difference in clerkship, the competence of the faculty, student participation attitudes and the overall effect of the internship on the students. It was found that the in-depth contents, passion of members including professors and students, especially the role of the professor, was more important component than the contents of the internship program or clinical training. The student-intern system was revealed to have the following positive characteristics: 1) education deeper than clerkship was performed through one-on-one faculty-student interaction, and 2) students' experience was broadened.

• 한국식품영양학회지
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• 제20권4호
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• pp.494-500
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• 2007

The purpose of this study was to examine the levels of satisfaction, and awareness, as well as evaluations of internship programs between major and non-major students in food and nutrition. The survey was conducted via questionnaire to 80 major and 113 non-major students in food and nutrition who had finished an internship. For the primary internship facilities, the proportions were 51.3% in foodservice for the major group and 57.4% in business & industry for the non-major group. For the internship period, the proportions were 71.2% for under 2 weeks in the major group, and 42.9% for $2{\sim}4$ weeks in the non-major group(p<0.001). The proportions of students who were provided orientation from a professor(p<0.001), and visiting guidance by a professor(p<0.001), were 40.5% and 35.4%, respectively, in the major group and 73.4% and 82.1 %, respectively, in the non-major group. The proportions answering that the internship was a necessity were 95.0% in the major group and 75.2% in the non-major group(p<0.001). The major group had significantly higher satisfaction scores for location of the internship facility, internship period, and connection between education and practice as compared to the non-major group. However, the satisfaction score for professor's guidance during the internship was significantly lower in the major group than the other group. The evaluation score for 'I did my best when doing my work' was significantly higher in the major group than the non-major group. The major group had significantly higher awareness scores for the internship's degree of assistance in improving skills, making use of knowledge, and adapting to the field, as compared to non-major group. In conclusion, students majoring in food and nutrition faithfully participated in their internship programs, with higher degrees of satisfaction and awareness, and higher evaluations. However, more effective internship program with intensified and developed guidance by professor are needed.

• 한국비블리아학회지
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• 제23권1호
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• pp.113-129
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• 2012

본 연구는 학부생의 현장실습의 어려움과 실습기관 실무자들의 인턴생 교육의 부담 등의 문제를 최대한 줄일 수 있는 직무관찰식 인턴쉽을 시행하고 인턴생들이 인식하는 효과성과 문제점을 진단하는 실험 사례연구이다. 제안된 두 가지 연구문제에 따라 인턴쉽의 효과와 진로성숙도의 변화를 분석한 결과, 직무관찰식 인턴쉽의 효과에 대한 학생인식(수강자의 71%)은 긍정적으로 확인되었고 반면, 인턴쉽 경험이 진로성숙도에 주는 영향은 시행 전후 차이로 분석되었으나 통계적 유의성은 미비한 것으로 진단되었다. 사례연구를 통해 알 수 있는 주요 내용은 첫째, 직무관찰 인턴쉽 실습은 담당교수로부터 사전에 체계적인 인턴쉽 교육과 철저한 오리엔테이션이 우선되어야 하며, 둘째, 실습기관 실무자의 현장수요가 반영된 인턴 실습 지침이 마련되어야 PEP의 효과를 기대할 수 있으며, 마지막으로 전문가 양성을 위한 전공교육으로서의 인턴쉽 실습의 효과성을 지속적으로 개선할 수 있는 측정도구 개발이 필요하다는 것이다.

• 한국치위생학회지
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• 제14권2호
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• pp.147-154
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• 2014

Objectives : The purpose of the study is to identify the efficiency of total dental care(TDC) internship program. Methods : Dental hygiene students participated in the total dental care(TDC) internship program for 4 weeks in dental clinics practice. A self-reported questionnaire was filled out from June to July in 2012. The questionnaire consisted of oral health condition and dental care services by the students, dentists, and dental hygienists after TDC internship program. Results : Satisfaction degree of the students was $3.92{\pm}0.68$ points. The patients satisfied with TDC internship program and it was helpful to their dental health care(4.0 points). There were significant changes in tooth brushing method, frequency and O'Leary plaque index. Satisfaction degree of the dentists was 4.09 points and that of the dental hygienists was 3.80 points. Conclusions : TDC internship program is very helpful for the students not only to play an outstanding role in their dental care activities after employment but also to establish the real identity of the dental hygienist.