• The Journal of Asian Finance, Economics and Business
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• 제7권11호
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• pp.1105-1111
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• 2020

The study aims to investigates and explore the quality of work life (QWL) and also to find out which QWL factors are considered as primary factors among employees of PT. Duta Transformasi Insani, a consulting service management in Indonesia. The factors of QWL in this study consist of nine components, which are: work environment, organizational culture and climate, relation and cooperation, training and development, reward and compensation, facilities, job satisfaction and job security, work autonomy, and resource adequacy. This study conducted a survey of every employee who works for PT. Duta Insani, which consists of various sample characteristics, such as gender, education level, and length of employment. The descriptive analysis also analyzes how the QWL condition in this company. The method in this research using quantitative descriptive and factor analysis, together with validity and reliability tests, to fulfill the study objectives. The results showed that most dimensions of employees' QWL are within a valid category, with an 80 percent average of this variable. Furthermore, the results also indicate there are two major factors constituting the quality of work life of the employees of PT. Duta Transformasi, which are supportive organizational culture, accounting for 47.75 percent, and organizational facilities, accounting for 13.03 percent.

• 대한간호학회지
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• 제37권6호
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• pp.1013-1019
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• 2007

Purpose: This study was to determine the current trend of nursing research as exploring both quantitative and qualitative methodologies, and to provide the explicit direction to improve the quality of published papers. Methods: Total of 366 articles published between 2004 and 2006 was reviewed using the criteria of analysis. Results: There was more number of quantitative studies than qualitative studies. More studies were conducted with subjects who had health problems, and studies that targeted women and elderly population have been significantly increased. In quantitative methodology, utilization of experimental and quasi-experimental designs has been increased, however descriptive study was dominant as yet. In qualitative methodology, studies using grounded theory and phenomenology were frequently published. It was noted that theoretical framework and rational for sample size were rarely presented in quantitative study. Philosophical position and the process of preparation for study, which guided the research, were not clearly described in qualitative study. Conclusion: The findings of this review suggest that published studies have been improved and diversified, however, detailed and clear evaluation tool that assesses study process and method should be developed as a way to further improve the quality of published papers.

• 한국컴퓨터산업학회논문지
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• 제9권5호
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• pp.223-228
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• 2008

엑셀이 자료 통계 분석에서 매우 편리하고 유용한 도구가 될 수 있음을 보여주기 위하여 지하철 이용객 자료로 가설을 검정하는 사례 연구를 시행하였다. 양적 자료는 엑셀의 기술통계량 메뉴에 의하여, 질적 자료는 히스토그램 메뉴에 의하여 기술되었고, 변수들간의 관계성 검정은 회귀 분석 메뉴에 의하여, 차이 검정은 T검정 메뉴에 의하여, 요인 검정은 분산배치법 메뉴에 의하여 전문적인 결과를 얻을 수 있었다. 엑셀만을 이용하여 자료 입력, 관리 및 통계 분석 결과를 편리하게 수행할 수 있는 사례가 되었다.

• 한국조리학회지
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• 제17권5호
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• pp.184-192
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• 2011

본 연구에서는 시판용 멥쌀가루에 약리효과와 착색성이 뛰어난 강황분말을 0~2.4% 첨가하여 설기떡을 제조한 후 수분함량, 색도, 텍스처, 관능 검사를 실시하여 최적의 배합비를 통해 기호성이 좋은 강황분말을 첨가한 설기떡의 보급화를 위한 기초자료를 제공하고자 한다. 일반성분은 수분함량 $12.6{\pm}0.21%$, 단백질 $1.8{\pm}0.12%$, 지방 $1.0{\pm}0.00%$, 회분 $1.3{\pm}0.01%$였으며, 시판용 쌀가루의 일반성분은 수분�t량 $11.7{\pm}0.17%$, 단백질 $7.6{\pm}0.32%$, 지방 $2.1{\pm}0.01%$, 회분 $1.6{\pm}0.01%$였다. L값은 강황분말 첨가량에 따라 유의적으로 감소하였으며, a값와 b값은 강황분말 첨가량에 따라 유의적으로 증가하였다. 텍스쳐 특성은 hardness의 경우 첨가량이 증가할수록 유의적으로 증가하였으며 gumminess, cohesiveness, chewiness는 강황분말 첨가량에 따라 유의적인 차이가 없었다(p<0.05). 강황분말 첨가 설기떡의 관능적 특성에서는 강황분말 0.8% 첨가한 경우가 색과 향, 촉촉함, 씹힘성에서 대조구와 유의적인 차이를 보였으며 가장 높게 평가되었다.

• 식품보건융합연구
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• 제7권5호
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• pp.33-40
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• 2021

In recent years, the trend of Korean cuisine has been more popular and quickly become the favorite flavor of Vietnamese youth. Restaurants serving Korean food are growing strongly in Danang market and are known by many classes of society. To better understand the taste and preferences of Danang people about Korean food, this study determined the behavior and assessment of diners who have used food and beverage services at Korean restaurants in Danang city. In addition, the study also identifies diners' desire to change the tastes of Korean dishes. The results show that Korean restaurants are attractive to young diners, from 18 - 25 years olds with income of $220 - $440, who appreciate Korean foods (especially grilled dishes) and most people intend to return to Korean restaurants in the next consumption. The study used a combination of qualitative and quantitative methods. Qualitative methods are used through analysis, evaluation and synthesis of previous studies to formulate survey contents, conduct surveys and propose solutions based on the collected results. Quantitative method applied SPSS 25.0 for descriptive statistics analysis. These findings will help Korean restaurant managers to identify target customers, improve the restaurant's dishes to increase sales and develop Korean dishes in Danang.

• The Journal of Asian Finance, Economics and Business
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• 제8권7호
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• pp.255-264
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• 2021

The purpose of this study is to analyze the role of customer value and customer trust as a mediator of flexibility influence on customer retention. The study applies SEM tools with WarpPLS analysis and translates customer value and customer trust as mediation. This study was organized into three parts: exploratory research, descriptive research, and explanatory research. The quantitative approach in this study uses a survey method by taking samples from the population. This is a latent variable that is measured using a research instrument in the form of a questionnaire. The survey was conducted by distributing questionnaires to respondents. This research was conducted at PT. Nusa Prima Logistics Terminal Teluk Lamong by taking primary data, in the form of assessments or perceptions from respondents, so a survey was conducted by submitting a questionnaire directly to 194 respondents. Quantitative data analysis was performed using Structural Equation Modeling (SEM) to answer the research hypothesis. Flexibility is very influential in increasing customer retention so to develop customer retention, it is necessary to increase flexibility, customer value, and customer trust. The novelty in this research lies in identifying the role and position of customer value and customer trust as mediation that affect customer retention.

• 중환자간호학회지
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• 제16권2호
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• pp.42-53
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• 2023

Purpose : This retrospective mixed-methods study aimed to explore key considerations for designing effective simulated education in nursing, focusing specifically on the recognition and response to deteriorating patients. Methods : Quantitative and qualitative data were analyzed to assess the clinical judgment and performance of the nursing students. Descriptive statistics were used to analyze quantitative data related to prior knowledge, simulation satisfaction, clinical judgment, and nursing performance during deteriorating patient simulations. Qualitative content analysis was conducted for the reflective journal entries of the participants. Results : Quantitative analysis showed that most participants demonstrated a "being skillful" level of clinical judgment (33.1%) in effective response. At the beginner level, clinical judgment varied across effective noticing(39.7-82.8%), effective interpretating(77.6-82.8%), effective responding(3.4-86.2%), and effective reflecting(90.0-95.4%). Nursing performance in assessing patient respiration or SpO2 after request from a physician ranged from 46.6-48.3%. Qualitative analysis indicated that 48.5% of the participants anticipated a deteriorating condition and initiated appropriate actions, while 70% noticed patient unresponsiveness for the first time. Conclusion : To design an effective simulation program for identifying and addressing deteriorating patient care, a framework for observation and interpretation is essential, along with regular simulated training. It is important to design and assess simulation programs and to conduct thorough interviews with nursing students to gain insight into their clinical decision-making.

• 한국식생활문화학회지
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• 제33권4호
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• pp.345-353
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• 2018

This study examined how the consumers' perception of GM food affects their purchasing behavior. In addition, this study investigated how the amount of knowledge a consumer has regarding GM food affects their perception of this type of food. The quantitative research method was used to collect data. The data from a self-administered survey, which was conducted in South Korea, was analyzed using descriptive analysis, ANOVA, factor analysis, and multiple regression analysis methods. The results of the survey indicate that most respondents may have unknowingly purchased GM food. Further, the respondents reported that they likely had known about or had heard of GM food. In addition, the survey indicated that the amount of knowledge possessed by the respondents regarding GM food greatly affected their perceptions of this type of food. These findings will contribute to the current GM food market by providing the food market with additional information relating to the consumers' perceptions of GM food.

• 아동학회지
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• 제31권5호
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• pp.131-149
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• 2010

The purpose of this study was to examine research trends in articles of preschooler peer relationships carried in domestic academic journals. This was done in an attempt to suggest alternative directions for peer relationship studies in the early childhood education sector and lay the foundation for future studies. 131 articles that appeared in seven domestic academic journals related to early childhood education were selected and analyzed in order to better understand the general trends in the filed and the specific trends in terms of their content and methods. Our results indicate that the observation method was most common in the quantitative studies, and participant observation was most prevailent among qualitative studies. As for instrumentation, international instruments were most widely utilized, and the most dominant analysis method was descriptive statistics. In terms of reliability, internal consistency was checked most often, however, the majority of the studies failed to provide any information on validity and post-hoc analysis.

• 한국조리학회지
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• 제23권4호
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• pp.105-115
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• 2017

Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.