• Journal of Korean Institute of Industrial Engineers
• /
• v.42 no.2
• /
• pp.80-85
• /
• 2016

This study suggests a process design using cognitive processes. Job characteristic model for job design and recent cognitive engineering studies for process design are reviewed briefly. By using these concepts, the lean production system is re-interpreted in terms of cognitive engineering and the latent dimensions of the lean production system are revealed as the application of cognitive engineering principles. An integrated process design framework for cognitive manufacturing system using job characteristic model is suggested for the effective design of manufacturing system. Propositions for empirical analysis of this model are also analyzed through a questionnaire survey. Propositions are (1) experiential cognition and motivation potential affect the ability, role perception, and need for achievement of the operator in the manufacturing system, (2) the ability, role perception, and need for achievement of the operator affect the job performance. Both propositions are supported by correlation analysis and path analysis.

• Journal of Animal Science and Technology
• /
• v.56 no.5
• /
• pp.19.1-19.6
• /
• 2014

The purpose of this study was to investigate crucial factors on HACCP system implementation in domestic livestock product plants, and to offer job satisfaction and the career prospect of HACCP system operators. The survey was carried out by selecting 150 HACCP system operators who implemented HACCP system. The respondents claimed that the most important contents in HACCP system operation were to assemble HACCP team (21.8%), and the second was to monitoring (20.0%). Documentation and recording (16.9%) and verification (11.1%) were followed. The respondents answered the major factor in sanitation management was cleaning/washing/disinfection (18.9%) and inspection (18.4%). The results showed that there were significant differences in the prospect of occupation in HACCP system operator by the gender (p < 0.015), age, livestock product facilities, service period, and position (p < 0.001). The respondents from HACCP system operator were satisfied with their job (73%) and also showed optimistic prospect of occupation (82%).

• Journal of the Korean Society for information Management
• /
• v.36 no.3
• /
• pp.175-201
• /
• 2019

In the Fourth Industrial Revolution, students are required to develop in areas such as communication, logic, and creative thinking. Therefore, the university libraries need to develop new services so that students can grow up to be suitable for the new social situations. Havruta is an educational approach that can meet these needs and is one of the measures the university libraries want to apply. Thus, through 1) the investigation of the concept of Havruta, 2) the case study of domestic and foreign university libraries, and 3) interview of the Havtura-based service, this study 4) proposed the Havruta service applicable to the university libraries and 5) conducted a survey of operators and users on the awareness of the Havruta service, space, and contents of the Havruta service, and the willingness of the Havruta service. Results of the survey analysis revealed implications for the areas of the Havruta service - Havruta theme, group organization, textbook rental, simplication of space reservation, data sharing and motivation system.

• Journal of Agricultural Extension & Community Development
• /
• v.27 no.2
• /
• pp.65-74
• /
• 2020

The study aims to identify the factors affecting business performance of rural tourism operators. For this study, 1,004 questionnaires were collected by field survey of rural tourism operators. The linear multiple regression analysis were used to identify factors affecting performance of rural tourism business. The result indicate that the factors influencing the sales of rural tourism business were in order of owning sales facilities, perception of multi-functional value of agriculture and rural, group promotion, number of rooms, and gender. In the case of gender, it was found that females had a high probability of positively affecting sales. The factors influencing the satisfaction of the rural tourism business were in the order of management strategy, number of days of operation, perception of multi-functional value of agriculture and rural, and business career. In the case of management strategy, it was found that the differentiation strategy have a positively affecting the satisfaction of the rural tourism business. As for the business career, the shorter the career, the higher the probability of positively affecting the satisfaction of the rural tourism business. The results of this study would be useful for establishing strategies to improve the management performance of the rural tourism business.

• Journal of dental hygiene science
• /
• v.14 no.4
• /
• pp.442-447
• /
• 2014

The aim of this study was to analyze perception of risk and using status of hand-held dental x-ray unit among dental hygienists in metropolitan area. This research was based on perception of risk and using status of hand-held dental x-ray unit survey in 257 dental hygienists from July 7 to 31, 2014. Data were analyzed with t-test, one way ANOVA, and multivariable logistic regression analysis using SPSS Windows 21.0 program and significance level was set at p<0.05. The hand-held dental x-ray unit to cover all type patients was 24.8%. The 62.6% of patients and 81.3% of operator doesn't wear lead apron, the experience rate of radiation education was 40.1%. The average of risk perception was 3.08 points. The associated factors of risk perception were career, number of radiation exposure per day, and possession of fixed x-ray unit. The increased of accumulated dose when the occupationally exposed work continues, it is necessary to effort of defense against dental radiation.

• Korean Journal of Organic Agriculture
• /
• v.30 no.2
• /
• pp.207-230
• /
• 2022

A survey on the understanding of environment-friendly certification system was conducted for certified operators. The survey included the necessity of certification system, difficulties in producing certified products, and general evaluation of the current certification system. Certified operators were generally satisfied with the certification system in terms of the certification standards, the public subsidy programs, and the farm management costs. Individuals with parallel production farms were relatively less satisfied than the group with full-time organic farmers. Analysis using the ranking probit model indicated that the longer the certification experience, the more highly aware the need for the certification system was. Our results indicated that policy strategies are needed to enlarge the marketability of environment-friendly agricultural products since economic factors of organic products were the most important factor for maintaining and expanding certification in overseas as well as in Korea. It seems to be necessary to implement economic triggers for certified operators to continue their certification programs by promoting the transition period certification for individual farms in parallel with conventional agriculture. Analysis of the variables correlated with the expansion of environment-friendly agriculture by the logit model implied that certified operators with the younger age and higher annual incomes were more likely to expand environment-friendly agriculture. Therefore, it might also be important to provide financial support and incentives for new entry farmers to participate in environment-friendly agriculture and establish a system to share the know-how of successful certified organic farmers.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.4
• /
• pp.341-348
• /
• 2021

The purpose of this study was to analyze the operators' perception of the allowable price range and the optimal price of kindergarten meals by using the PSM (price sensitivity measurement) technique and provide basic data on calculating kindergarten meal costs reflecting realistic meals. From April to May 2021, 779 kindergartens in Seoul were surveyed, based on 246 (31.6%) of the respondents. According to the survey, kindergarteners spent 3,506 won for meals on average, followed by 3,822 won for kindergarten attached to elementary school, 3,316 won for public kindergartens, and 2,896 won for private kindergartens (p<0.001). The allowed price range for the kindergarten meal service workers was estimated at 3,447~3854 won, 3,447 won for PMC (Point of Marginal Cheapness), and 3,854 won for PME (Point of Marginal Expensiveness). The appropriate cost of the kindergarten meal service provider was 3,950 won for kindergartens attached to elementary school, 3,425 won for public kindergartens, and 3,546 won for private kindergartens.

• The Journal of the Convergence on Culture Technology
• /
• v.8 no.5
• /
• pp.369-375
• /
• 2022

Due to the so-called COVID-19 pandemic, railway service management has also faced an unprecedented situation over the past. This study conducted a survey of customers using high-speed railways during the COVID-19 pandemic to explore the impact of infectious diseases on the railway service customer experience. As a result, customer satisfaction and loyalty increase as customers are more aware of the quarantine-related services provided by railway operators. The moderating role of customer's COVID-19 risk perception was examined as well because there are individual differences in the level of thinking dangerously about Covid-19. As a result, the perceived level of the service's quarantine-related services has a significant impact on customer satisfaction when the customer's risk perception of Covid-19 is at an appropriate level, but its impact is relatively weak when the customer's risk perception is significantly high. Eventually, only the complete extinction of COVID-19 risk will bring a complete recovery to the service industry. Nevertheless, during the epidemic period, it was confirmed that the main service characteristics are that the service operator thoroughly conducts quarantine activities and faithfully communicates with customers.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.4
• /
• pp.335-344
• /
• 2022

The study was aimed to investigate the operational meal costs by kindergarten size in Seoul and to analyze recognition for optimal meal prices. A survey (31.6% recovery rate) was conducted on all kindergartens (779 kindergartens) in Seoul on April 2021 using descriptive analysis, t-test, and dispersion method. A price sensitivity measurement (psm) method was used to determine optimal meal prices. Result showed an average food cost for kindergartens of 2,647 won, an average labor cost of 605 won, an average operating cost of 146 won, and the total meal cost of 3,506 won. Total meal cost decreased with increasing kindergarten size (p<0.001). On the other hand, kindergartens with more students decreased the ratio of food cost to total meal cost, and operating cost and labor costs (p<0.001) increased. The optimal price of kindergarten operators' meal cost (OPP) was KRW 3,673. Furthermore, the analysis showed the sensitivity of operators' meal costs to kindergarten size was insignificant.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.3
• /
• pp.432-439
• /
• 2014

This study investigated the perception of employees in restaurants located in Seoul concerning climate change, food safety against climate change and performance of food safety management. The survey was administered to 535 respondents from June 10~13, 2013. Exactly 52.2% of respondents answered that knew of climate change, whereas 7.3% of respondents answered that they didn't know about climate change. 86.6% of respondents recognized that climate change affects food safety. Among food safety management performance, the highest score was observed for thoroughly cooked foods (more than 1 min at $74^{\circ}C$ as internal temperature of foods). For importance of role of operator, respondents recognized that 'confirming food safety guideline' and 'cleaning and disinfecting environment' were important. For 'whether have you seen the food safety guideline against climate change', 32.5% said 'yes' while 67.3% answered 'no' or 'don't know'. Based on these results, employees in restaurants generally recognize climate change and its relationship with food safety. However, food safety education and related guidelines need to be improved to provide related information.