• 한국디지털정책학회:학술대회논문집
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• 2005.11a
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• pp.553-565
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• 2005

The new paradigm of education in the cyber space is not limited by time or locations. The students do not need to attend classroom physically and simultaneously. This study tries to probe the relationships among demographic variables and instructional variables with students' satisfaction with the management class in a cyber university. The results demonstrate that demographic variables are not significantly related with students' satisfaction. Rather instructional variables such as personal interactions with professors, job related contents and careful reduction of difficulties countered during the class proceeding are more significantly related with learning satisfaction. The result shows the newly emerged internet based education system requires in-depth cooperation among professors, system engineers, education instrument designers, and students.

• Journal of Korean Society for Quality Management
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• v.43 no.2
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• pp.201-218
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• 2015

Purpose: This study surveyed the effects of instructors' verbal and nonverbal communication quality on students' learning flow and satisfaction. We divided the two types of communication into sub-factors - verbal communication into language, and nonverbal communication into kinesics, proxemics, paralanguage and physical appearance - to examine the causal relationship between learning flow and learning satisfaction. Methods: This study was conducted on the students (parents) of a paid early childhood education program run by "I" company located in Seoul, from November 12, 2014 to November 18, 2014. A total of 317 (90.5 %, effective) questionnaires were collected and analyzed using SPSS 18.0 and AMOS 18.0. Results: First, the verbal communication of the lecturers was found to have significantly positive (+) effects on learning satisfaction. Second, among the nonverbal communications, proxemics and physical appearance were found to have positive (+) effects on learning flow. Third, among the nonverbal communications, proxemics was found to have positive (+) effects on learning satisfaction. Fourth, the learning flow of students was found to have positive (+) effects on learning satisfaction. Conclusion: This study's findings can contribute to realizing desirable communication between instructors and students.

• Journal of the Korea Safety Management & Science
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• v.23 no.3
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• pp.47-55
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• 2021

Developed countries that have experienced decline in productivity due to the economic crisis in the past have come to recognize the smart factory as an important means to strengthen the competitiveness of the manufacturing industry due to the increase in labor costs, the avoidance of the manufacturing industry, and the resolution of the shortage of skilled manpower. The necessity of nurturing manpower for self-maintenance was felt through identifying factors for successful smart factory introduction by companies and providing smart factory education. Therefore, the effects of educational satisfaction and operational competency on self-efficacy as a parameter and self-efficacy as a parameter were analyzed using research models and hypotheses to determine whether there was an effect between job satisfaction as a dependent variable. As a result of the analysis, it was found that the mediating effect of self-efficacy and self-efficacy on job satisfaction was found to have significant effects on operational competency and self-efficacy as parameters, as well as educational satisfaction and operational competency. The implication of this study is that continuous education and innovation activities are important in order to increase the business performance of companies, and through this, the manufacturing competitiveness of SMEs can be improved.

• Journal of Digital Convergence
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• v.12 no.6
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• pp.79-91
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• 2014

In this study, We investigated the correlation between the education service quality for small business in the merchant college, and student satisfaction and behavioral intention. For this purpose, a factor relationship between the education service quality, and student satisfaction and behavioral intention was examined focusing on the existing literature and previous studies. Also, a survey was conducted for a total of 450 traditional market merchants in metropolitan areas who have completed education from the merchant college for analysis. The result of this study are as follows. First, The relationship between educational service quality and behavioral intention, and student satisfaction except tangibles had significant impacts, Second, student satisfaction was shown to have a positive mediating effect on the relationship between educational service quality and behavioral intention.

• Journal of the Korean Dietetic Association
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• v.30 no.2
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• pp.95-111
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• 2024

The Smart Hazard Analysis Critical Control Point (HACCP) management system, which integrates information technology (IT) to automate and analyze big data, has been introduced into school food services. This study investigated the job performance, job satisfaction, and job stress of employees in school food services using Smart HACCP. Data were collected via questionnaires from 350 employees in school food services who utilized Smart HACCP and worked in Gyeonggi-do or Incheon. The questionnaire included general information, workplace characteristics, HACCP education status, job performance, and job satisfaction according to the use of Smart HACCP, and general job stress. The responses showed that 92.3% of the participants had received HACCP education in the workplace, and 66.6% understood the content of the education. Among the HACCP process stages, CCP2 (Food Handling and Cooking) and CCP3 (Cooking Completion and Distribution) were the stages at which all participants were using Smart HACCP. CCP3 had the highest percentage (61.4%) of participants who experienced feeling the maximum reduction in their tasks by using Smart HACCP. The Smart HACCP job performance at CCP1 (Inspection) and Smart HACCP job satisfaction were higher in workplaces with 6~10 employees, compared to those with 10≤ employees (both P<0.05). The Smart HACCP job performances at of CP1 (Refrigeration and Freezer Temperature Management) and CP2 (Cleaning and Disinfection of Food Contact Surfaces) were significantly affected by the work area. General job stress was significantly higher in cooks than in cook practitioners, higher in employees with cook certification than in those without it, and higher in employees with work experience (<1 year), compared to those with 5~10 years or 10~15 years' experience. In conclusion, employees' job performance and satisfaction with Smart HACCP need to be enhanced to improve hygiene in school food service. This requires the effective management of their job stress.

• Journal of the Korean Society of Safety
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• v.25 no.4
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• pp.36-41
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• 2010

This paper seeks to survey and analyze the status of obligatory execution from key institutional aspects that have taken effect according to laws on creating safe environment for laboratory and of general details such as the level of satisfaction on the part of people engaged in research activity regarding the laws after they have taken effect. The subjects of this study were MA and PhD graduate students in science and engineering who are primarily involved in research. This questionnaire survey was focused on finding basic data required for safety education for researcher and for efficient safety management by examining the correlation between education time and level of satisfaction. The collected data were analyzed by using frequency analysis, descriptive statistics, one way anova by SPSS12 package. The results obtained by this study are as follow. 1) Awarences of safety management rules, ordinary inspection, safety education were around 70% and other law clauses were around 50%. 2) The general satisfaction after the Laboratory Safety Act enforcement was usual level with 4.72 points in 7. 3) Researchers demanded ordinary inspection and protective equipment in a safe environmental composition. 4) The safety education time for improvement of a safe consciousness level was needed 12h or 24h at 1 years.

• Journal of the Korea Safety Management & Science
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• v.24 no.4
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• pp.135-142
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• 2022

In school safety education, it was difficult to apply how to link the safety education according to grades year, and student's interest was reduced due to the repetition of existing safety education contents and the absence of new teaching methods and tools. In this study, as a new type of safety education, a performance forms fire safety education program was developed. This program aims to increase students' interest and satisfaction in safety education, and to this end, it was connect with korean elementary science curriculum and combined various engineering teaching materials or tools and methods. Developed program was applied to 2,231 students, 25 schools in 10 regions of Gyeonggi-do and surveyed 476 fifth and sixth grade students program satisfaction and 3 factors of interest in fire safety education who could respond to the survey. As a result of applying the program, more than 90% of students responded more than 'satisfied' in all areas. and statistical test(independent t-test and non-parametric test) indicates over-all satisfaction and interest factors in the program are high regardless of gender and grade, so the effectiveness can be guessed indirectly and there is a universal applicability also. Moreover, examining the influence of student interest level in the satisfaction of the fire safety program, it was found that in order to increase the satisfaction of fire safety education, students should have more fun with the content and feel interest in the teacher's teaching method or explanation.

• Journal of Korea Society of Industrial Information Systems
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• v.23 no.2
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• pp.41-52
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• 2018

In this study, empirical studies are conducted not only to investigate the effect of the quality of accounting information system on management performance but also to study whether user satisfaction and education training achievement play a mediating role in the relationship between the quality factors of accounting information system and management performance. To this end, a research model is established to verify the mediating effects of user satisfaction and education training achievement as well as the effect of the quality of accounting information system on management performance. We conduct a questionnaire survey on users of accounting information system of companies. The results of the empirical analysis based on the survey data are summarized as follows. First, the quality of information system has a positive effect on educational performance and user satisfaction, but not on business performance. Second, user satisfaction and education training performance play a mediating role in the relationship between the quality of information system and management performance. The results of our research show that it is necessary to educate and to train the employees in order to make the accounting information systeme to contribute management performance and to control continuously the quality of the information system in order to improve user satisfaction.

• Culinary science and hospitality research
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• v.3
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• pp.83-122
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• 1997

The purpose of this study is to inquire management satisfaction factors of cook, and to grope for the correlation of career, number of cook, income, and education. To attain the purpose of this study, questionnaire was developed through pilot test. Questionnaire scale was adopted 5 point. The SPSS package was utilized for the analyses of questionnaire. The method was Frequency analysis and Chi Square analysis. The results obtained from the above data-based analysis are concentrated on management satisfaction to cook, and management recruiting method.

• The Korean Journal of Community Living Science
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• v.23 no.1
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• pp.61-77
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• 2012

This study was carried out on hospitalized patients receiving diet therapy satisfaction and awareness of nutrition education in small and medium-sized hospitals in southern Gyeonggi area. By the face-to-face interview with questionnaire method, the survey was carried out on 150 subjects (99 males and 51 females). The patients (64.7% of males, 52.9% of females) heard the description of diet therapy without the aid of written manual. Patients were moderately satisfied by food that was rated based on these indicators: tastiness (2.45), saltiness (2.23), smelliness (2.23), and appetizing appearance (2.39) as a 4 point scale. Most of the patients (80.8% of males, 69.8% of females) wanted to continue diet therapy. The importance of diet was correlated with the tastiness, saltiness, and appetizing appearance of diet. And the help of dietitians' explanation was correlated with appetite. 55.6% of males and 35.4% of females received nutrition education before (p<0.05). The number of times nutrition education was received was once for male (33.3%) and three times for female (44.4%). Most nutrition education satisfaction that was calculated on a 4 point scale was well understood (3.03), recognized importance (3.44 for males, 2.78 for females) and help for disease management (p<0.01). Also they were satisfied with the explanation of disease (3.20). Nutrition education satisfaction was correlated positively with explanation about food related to disease, the current dietary treatment, how to prepare diet recipes, and dietitian's kindness, but negatively with satisfaction with explanation of diet therapy, and the description and help for disease management. In conclusion, the most important factor in practicing diet therapy was meeting with the dietitian. Intensive nutrition education after the patient's discharge is necessary for patients to continue diet therapy.