• Journal of the Economic Geographical Society of Korea
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• v.22 no.3
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• pp.337-350
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• 2019

The Gwangyang City of Jeonnam Province, is one of the steel cities representing the Korea. Gwangyang Steelworks are the core of the local economy, and 59 firms of POSCO Outsourcing Partner Cooperation(POSPA) have been employed 9,300 to 9,500 peoples, and have been acted as an central incubator for job creation. POSPA, however, are suffering from the retirement of company in young age group, in their 20s and 30s. The purpose of this study is to analyze potential job seekers' perceptions and job preferences for POSPA are suffering from job openings. In order to this research purpose, it used questionary survey, and sample groups were divided into three areas, the Eastern Jeonnam Province, Gwangju, and the Seoul metropolitan area. Potential job seekers' perceptions for POSPA was low, and perceptions on firm and job opportunity information was lower. This characteristics were the same as those of respondents living in eastern South Jeolla Province. Potential job seekers, however, showed high preference for finding job at POSPA. A place-based policy considering the local labor market is needed to resolve the mismatch between the difficulty of finding a labor and the difficulty of finding a job.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.291-306
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• 2013

This study aimed to provide a desirable way to design culinary education programs at university by investigating the relationship between student satisfaction with education and job preference based on their high schools. The results of this study showed that a high percentage of students decided to choose culinary arts as their major by themselves. Most students found a career in the culinary field demanding, nevertheless, they appeared to have a strong desire to take up the challenge. Students from culinary high schools showed low satisfaction with their practical cooking courses, while students from vocational high schools seemed to be highly satisfied with those same courses. On the other hand, students from academic high schools showed a high satisfaction with their theory courses, which factored into their decision to choose culinary arts as their major. However, there appeared to be no significant difference in job preference according to the students. Most students, regardless of satisfaction with their education, considered working abroad. On the basis of these results, it is suggested that a culinary training program in universities should be divided tin three groups; academic, vocational & culinary. Each group to have classes in theory, practical and English designed with respect to their prior high school training. In addition, an opportunity for overseas employment should be offered to all three categories.

• Journal of the Korean Dietetic Association
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• v.4 no.1
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• pp.1-13
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• 1998

The purpose of this study was to evaluate the preference trend of children in the child-care centers in relation to certain environmental factors such as size of the residing town. This evaluation was conducted using questionnaire survey where the mother of each child was required to complete a preference questionnaire including 83 food items. Statistical data analysis was completed using SAS package program. The results of this survey showed the followings : 1. Generally, the preference level of the children living in large cities were higher than of medium cities except in case of vegetables, while the preference level of the children living in large cities were higher than those of rural area except in case of hard-boiling(jorim) and vegetables. The subjects showed high preferences to bulgogi(4.53), pork-cutlet(4.52), fried chicken(4.51), jajangmyone(4.45), kimgui(4.43), roasted fish(4.31), roasted ham(4.13). 2. There was a tendency that a la carte, bread and noodles received higher preference scores. Items of Korean style soup attained higher preference scores than stew(ggigae). The preference scores of fired, broiled or pan-fried items(jun) were higher than those of other items such as seasoned vegetables(namool). 3. The preference scores of children (routinely or occasionally) skipping breakfast or supper were generally low. There was no significant difference according to the existence of mother's job except in case of steamed or pan-fried items, provided that the preference scores of the size of the monthly income of the household except stew, provide that the preference scores of the children whose household had lower income were slightly higher in general.

• Journal of Korean Clinical Health Science
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• v.4 no.1
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• pp.510-521
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• 2016

Purpose. The aim of this study was to provide Aromatherapist with analysis of correlation between MBTI personality type and scent preference of natural aroma essential oil in university students. Methods. Data was analyzed by students whom participated in the research on the scent preference of natural aroma essential oil of students from m university who accomplished to MBTI personality survey. Results. As a result, the introverted personality types more liked Peppermint and felt more intensive scent than extroverted personality types did(p=0.006). Extroverted personality types recognized Neroli as feminine scent(p=0.034) and introverted personalty types recognized Frankincense as feminine scent(p=0.045). Extroverted personality types felt that Juniper berry is exciting scent(p=0.036) and that Rosemary(p=0.044) and Lavender(p=0.030) are eco-friendly scent. And introverted personality types relatively less did than extroverted personality types. Conclusions. This study is to get a basic data of aroma preference of university students by looking into the influence that MBTI personality type affect natural aroma preference and to use this data for ease off school stress and job seekng stess and counsel the students.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1244-1250
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• 1999

Job,s tears powder and green tea powder were added to bread mixture and their effects on the quality of bread were investigated using sensory evaluation and some physical tests. Sensory evaluation showed that flavor, hardness and chewiness were increased as the amount of Job's tears powder and green tea powder was increased. Lightness and redness values decreased with the addition of Job's tears powder and green tea powder, while yellowness values increased. Texture measurement showed that springiness was highest in bread with 3% green tea powder among the batches tested, while gumminess showed highest in control. Hardness of 3% green tea powder was lower than that of control. It appears that the higher the moistness, the higher the value of redness. Chewiness was positively correlated with yellowness. Gumminess was negatively correlated with color and flavor. Bread with 1% green tea powder and 10% Job's tears powder showed good overall preference. Scanning electron microscopy revealed that the addition of Job's tears powder and green tea powder to bread exhibited small pores and crude surface.

• Journal of Korean society of Dental Hygiene
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• v.14 no.6
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• pp.821-830
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• 2014

Objectives: The purpose of the study was to investigate the influence of humor sense on job satisfaction and turnover intention in clinical dental hygienists. Methods: A self-reported questionnaire was filled out by 277 dental hygienists in Chungnam from May to June, 2014. The instrument for humor sense was adapted from Thorson and Powell instrument by Lee and 20 questions. Each question included humor making and preference for humor and scored by Likert 5 scale. Cronbach's alpha in the study was 0.869. Job satisfaction was adapted from Smith Job Description Index and included task requirement, collaborate support, manager support, promotion, and wages and score by Likert 5 scale. Cronbach's alpha in the study was 0.827. Turnover intention was developed by Lee and 5 questions was score by Likert 5 scale. Crobach's alpha was 0.712 in the study. Results: The average of humor sense was 3.33, average of job satisfaction was 3.20, and average of turnover intention was 3.05. The sense of humor had a positive effect on turnover intention. Conclusions: This result will provide the high productivity and high quality of life in clinical dental hygienists. Humor sense is the important factor that support the job satisfaction and decrease the turnover intention.

• Journal of Technologic Dentistry
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• v.32 no.2
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• pp.77-90
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• 2010

Purpose : The purpose of study was to survey self-efficacy and job satisfaction for 500 dental technicians. Methods : The subjects were composed of 500 dental technicians in Daegu Metropolitan city and Gyeong-buk. This study was done using the Statistical Package for Social Sciences 17.0 for Windows. As for the analysis methods, the study used the frequency analysis, percentage, mean, t-test, analysis of variance, multiple regression analysis. Results : Self-efficacy of dental technician shows self confidence(M= 3.56), self regulatory efficacy(M=3.48), task difficulty preference(M=3.46). Job satisfaction of dental technician shows affairs satisfaction(M=3.58), colleague satisfaction(M=3.57), promotion satisfaction(M=3.48), salary satisfaction(M=3.56). Self-efficacy which affect on job satisfation was self confidence and self regulatory efficacy. Conclusion : A sense of self-efficacy and degree of job satisfaction are high when the sense of the degree of job satisfaction could be high only through a high sense of self-efficacy. In order to promote dental technician and dental hygienist of self-efficacy and job satisfaction, education and career and monthly salary is required high.

• Journal of the Korean Society of Safety
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• v.21 no.5 s.77
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• pp.77-83
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• 2006

The purpose of this study is to assess the organizational personality types, employee-organization fits and the job satisfaction/involvement in a Korea standard nuclear power plant(NPP), which is a representative safety work place. First we chose 427 procedures that are related to safety out of 777 officially managed procedures referenced by 13.5 of FSAR(final safety analysis report). Next, we finally chose 70 procedures of 8 divisions for 44 employees regarding the duties for NPPs' division, experiences of operations, an operational know-how, and the indication of operational weakness. This study used OPTI(organizational personality type indicators) and the combination of 4 preference types for determining the organizational personality to produce personality types of organizations for NPPs' division. To assess the job satisfaction and involvement, we used a questionnaire and an interview, for 300 employees(83.5%) of the Korea standard NPP.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.2
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• pp.199-210
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• 1997

The purpose of this study was to investigate the mutual relationship between food preference and nutrient intake status of high school students, based on the their personal characters which are sex, age, family type, number of family, mother's age, occupation, and school career. 439 students were selected with random stratified cluster sampling method. The study used a self-administrated questionnaire and 24-hour recall method for 5 days as instrument tools. Statistical methods applied to analyze the data were frequency, percent, Willcoxon Rank-sum test, Kruskal-Wallis test, ${x^2}-test$ by contingence table, and Spearman's correlation coefficient in non parametric statistical methods. Some of interesting results are as follows : 1. The correlation between sex and the set of characters of mother's age, school career and income is highly significant. However there is no any significant difference on the kinds of job and the types of family. 2. The relation between the preference of main dishes and the nutrient intake show a significant difference except to the noodles. This marks that preference of main dishes shows a direct proportion with the nutrient intakes except for the fat, vitamin A, vitamin C. 3. The preference of animal food marks a direct proportion with the nutrients such as energy, protein, fat, fiber, phosphorus, iron, vitamin $B_{1}$, vitamin $B_{2}$, and niacin 4. The preference of vegetable food gives some influence on the nutrient intake but the preference of soup is insignificant, the preference of Kimchi is in reverse proportion, and the preference of vegetable marks a direct proportion with the nutrient intake. 5. The preference of snacks marks a direct proportion with all kinds of nutrients intake except for the vitamin A, and vitamin C.

• Journal of Digital Convergence
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• v.17 no.7
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• pp.73-87
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• 2019

The purpose of this study is to clarify the continuous usage intention of artificial intelligence products and services. In this study, we try to define the artificial intelligence quality and preference on the online job information platform and investigate the effect of artificial intelligence on continues usage intention. A survey of artificial intelligence users was conducted and recalled 184. The empirical analysis shows that the artificial intelligence quality and preference have a positive effect on satisfaction, and that the satisfaction has significant effect on the intention of continuing use. but the artificial intelligence quality does not significantly affect the intention of continuing use. These results are expected to provide useful guidelines for artificial intelligence technology products or services in the future.