• Health Policy and Management
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• v.15 no.1
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• pp.97-117
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• 2005

This study was designed to compare the differences m results of supervisor and subordinate rating. Data was collected from personnel evaluation and subordinate rating results for middle managers(n=68) in hospital from 3rd January to 20th March in 2004. Supervisor rating consisted of performance, ability and attitude evaluation. Subordinate rating consisted of leadership, ability and attitude evaluation. Collected data included sociodemographic characteristics, work department, work level, years of work, years at present level and whether working in a patient serving department. The difference of standardized supervisor and subordinate rating score was used to define groups as 'higher in supervisor rating group'. Groups were defined in total score, ability score and attitude score. Main results were as follows: 1. In total score, sectional chiefs were apt to be 'higher in subordinate rating group' while chief clerks were apt to be 'similar group' or 'higher in supervisor rating group'. Staffs in patient serving department were likely to be 'higher in supervisor rating group' and staffs in non-patient serving department were likely to be 'higher in subordinate rating group'. All these results were statistically significant. 2. In ability score, there were no statistically significant differences in age, sex, years of education, work department, work level, years of work and whether working in a patient serving department among 'higher in supervisor rating group', 'similar group' and 'higher in subordinate rating group'. 3. In attitude score, staffs in the department of medical affairs and the department of administration were apt to be 'higher in subordinate rating group'. Staffs in the department of nursing were apt to be 'higher in supervisor rating group'. Staffs in a patient serving department were likely to be 'higher in supervisor rating group' and staffs in a non-patient serving department were likely to be 'higher in subordinate rating group'. All these results were statistically significant. 4. Logistic analysis about total score showed that sectional chiefs had higher Odds Ratio(OR) to be in 'higher in subordinate rating group'. Staffs in a non-patient serving department had higher OR to be in 'higher in subordinate rating group'. Both these results were statistically significant. 5. Logistic analysis about ability score showed that sectional chiefs had higher OR to be in 'higher in subordinate rating group'. Staffs in a non-patient serving department had higher OR to be in 'higher in subordinate rating group'. These results were not statistically significant. 6. Logistic analysis about total score showed that sectional chiefs had higher OR to be in 'higher in subordinate rating group', but the difference was not statistically significant. Staffs in a non-patient serving department had significantly higher OR to be in 'higher in subordinate rating group'. In conclusion, there is no clear superiority between supervisor and subordinate rating in personnel evaluation. It would be better to use a mixed model. It's also suggested to use an intervening rate of application or scores considering work levels and work department in personnel evaluation. These results would be helpful for hospitals planning a supervisor and subordinate rating system for personnel evaluation.

• Journal of the Korean Society for Library and Information Science
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• v.44 no.3
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• pp.199-218
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• 2010

This study evaluates YALSA's Competencies for Librarians Serving Youth: Young Adults Deserve the Best announced at the Young Adult Library Services Association(YALSA), a division of the American Library Association(ALA) on January 2010. For this study, we investigated fifth librarians working at the National Library of Korea to find out the requirements, effectiveness, and difficulties regarding seven areas and forth-eight detailed qualifications indicated by YALSA's Competencies for Librarians Serving Youth through survey. The results show that the more important areas required for youth services librarians were identified as knowledge of materials, administration, leadership and professionalism. Difficult areas of competencies are communication, marketing and outreach. Analysis of forty-eight detailed qualifications according to their importance and the level of difficulty shows that the more important areas are A4(encourage young adults to become lifelong library users by helping them to discover what libraries offer, how to use library resources, and how libraries can assist them in actualizing their overall growth and development) and A1(develop and demonstrate leadership skills in identifying the unique needs of young adults and advocating for service excellence, including equitable funding and staffing levels relative to those provided for adults and children), while the most difficult area of competencies is C4(Design, implement, and evaluate a strategic marketing plan for promoting young adult services in the library, schools, youth-serving agencies and the community at large).

• Information and Communications Magazine
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• v.3 no.1
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• pp.52-63
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• 1986

This paper discusses the network evolution strategies, worldwide trends in fiber optics systems, fiber hub in KTA access network, positioning the access network for new digital services - DLC(Digital Loop Carrier), CSA(Carrier Serving Area), and fiber optics systems overlay in the existing access network and its evolution toward near term ISDN.

• Journal of the Korean Society of Safety
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• v.35 no.2
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• pp.76-83
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• 2020

This study examined the effects of perceptual differences of safety leadership between managers and workers on workers' safety attitudes and behavior in two construction sites. In addition, the mediating role of safety attitude between safety leadership and safety behavior across discrepancy level of safety leadership. This study was conducted on two first-tier construction companies within the 100th place in 2019. Two companies were similar in size(100 - 150 billion won) and process from the basement frame finishing stage to start of the ground structure of apartment. In A Site, 40 managers and 73 workers, 42 managers and 77 workers in B site participated the survey on managers' safety leadership, and workers' safety attitude and behavior. The results showed that there was no significant difference between the safety leadership scores assessed by the manager and workers at site B. However, the safety leadership scores assessed by the managers were significantly higher than that by the workers at site A. The workers' safety attitudes and behaviors at site B were higher than those of workers at site A. Moreover, Site B was significantly higher in the effects of safety leadership on safety behavior than Site A. At site B, safety leadership had a significant influence on safety behavior even after controlling the safety attitude of workers. At site A, safety leadership had no significant effect on safety behavior after controlling safety attitude. These findings suggest that there is managers' self-serving bias on safety leadership in site A and that this bias of leadership can negatively affect workers' safety attitude and behaviors. In addition, it can be seen that if the self-serving bias on safety leadership occurs, the manager's safety leadership has less influence on workers' safety behavior.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.323-333
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• 2012

This study aimed at helping to raise the reputation of Tteokgalbi for tourists visiting Damyang by studying the plating of Tteokgalbi. For 15 representative restaurants selling Tteokgalbi, we investigated the balance, blank, and proportions through studying the shape, material, and size of the dishes, and the number, shape, and garnish of one serving size of Teokgalbi. The results of our study suggested that round dishes (7 restaurants) and elliptical dishes (6 restaurants) similar to the shape of Teokgalbi are mainly used. For 13 out of 15 restaurants, the dishes were mainly casting pans in order to serve Tteokgalbi warm. The diameters of round dishes were 230 mm (3 restaurants), 265 mm (2 restaurants), and 300 mm (2 restaurants), and the elliptical dishes mostly had widths of 150 mm and lengths of 240 mm. The color of the dishes was N2-N3, similar to black, and N1, black of pale colors, because the dishes were mainly casting pans. The number of Teokgalbi per serving size was 3 in 12 restaurants. whole sesame was used most (7 restaurants) as a garnish. The results suggested that the color of the dishes and garnish could not imbue much distinction in the color of Tteokgalbi. In other words, Tteokgalbi is now served without consideration of the color, shape, size, or material of Tteokgalbi. The size of Tteokgalbi should be decided with consideration for the size of the dish and the amount of one serving size, and it is necessary to keep studying the process of making and garnish of Tteokgalbi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1398-1404
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• 1999

The purpose of this study was to investigate the sanitary management procedures of foodservice in elementary schools in Pusan area. The questionnaire which were administered to 189 dietitians was used in this study as a survey method. The results were as follows. Mean total length of employment for dietitians at school foodservice was 3.7 year. The mean serving scale was 1,052 meals. Meals were served at classroom 63.5%, lunchroom 23.8%, and classroom＋lunchroom 12.7% of the schools. The mean time span required of meal delivery was 31.5min at the classroom serving place. Regarding total mean score of sanitary management procedures, time temperature was 3.48/5.00, personal sanitation 4.20/5.00, equipments and facilities sanitation 3.92/5.00. The mean score of the pre preparation was 3.91/5.00 for time temperature management procedure, those of food purchasing and receiving, food storage, food production, meal. assembly.trasnportation service, and hot.cold holding were 3.83/5.00, 3.82/5.00, 3.71/5.00, 3.25/5.00, 2.30/5.00 respectively. The higher age group(31

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.14 no.5
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• pp.2122-2140
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• 2020

Proper and precise embedding of commercial ads within Webpages requires Ad-hoc analysis and understanding of their content. By the successful implementation of this step, both publishers and advertisers gain mutual benefits through increasing their revenues on the one hand, and improving user experience on the other. In this research work, we propose a novel multi-level context-based ads serving approach through which ads will be served at generic publisher websites based on their contextual relevance. In the proposed approach, knowledge encoded in domain-specific and generic semantic repositories is exploited in order to analyze and segment Webpages into sets of contextually-relevant segments. Semantically-enhanced indexes are also constructed to index ads based on their textual descriptions provided by advertisers. A modified cosine similarity matching algorithm is employed to embed each ad from the Ads repository into one or more contextually-relevant segments. In order to validate our proposal, we have implemented a prototype of an ad serving system with two datasets that consist of (11429 ads and 93 documents) and (11000 documents and 15 ads), respectively. To demonstrate the effectiveness of the proposed techniques, we experimentally tested the proposed method and compared the produced results against five baseline metrics that can be used in the context of ad serving systems. In addition, we compared the results produced by our system with other state-of-the-art models. Findings demonstrate that the accuracy of conventional ad matching techniques has improved by exploiting the proposed semantically-enhanced context-based ad serving model.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.188-199
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• 1998

The menu planning is closely tied to the acceptability of the food and the satisfaction of the food service system to its client, therefore national school lunch program(NSLP) menu should consider the food preferences of the students. To provide appropriate information and guidelines about desirable NSLP menu planning, the comparison between the frequency of NSLP menus and food preferences of the students was performed, NSLP menus with cooking method of 776 meals were collected from 10 elementary NSLP schools in Seoul and Kyunggi province, and food preference data was surveyed with 1618 elementary school students from 4 NSLP schools in Korea in 1995. According to the cooking methods, NSLP menus served Kimchi(98.3%), rice(71.4%) and soup(71.1%) frequently. Based on the food groups, NSLP menus served vegetables most frequently(188%), followed by grains(101.4%), milk(100%), meat(57.3%), fruits(50.3%), and so on. By Spearman Rank Correlations analysis, the serving frequencies of vegetable side dishes(r=.33, p=.05) were positively correlated with the students' preference score. According to the cooking method, the serving frequencies of steamed dishes(r=1.0, p=.00), salads(r=1.0, p=.00), Kimchi(r=.85, p=.01) and rice one-dish meal(r=.80, p=.10) were positively correlated with the students' preference score. However, the serving frequencies of the main dishes(r=.13, p=.57) and soup group(r=.15, p=.57) were not significantly correlated with the students' preference score. Even though the serving frequency of fruit were negatively correlated with the students' preference score(r= -.80, p=.10). These results indicated that the NSLP menu planned the vegetable side dishes in accordance with the students' food preferences, but it planned the main dish, soup group, and meat side dish group discordantly. Therefore further efforts are needed to involve the preferred cooking methods for increasing the food acceptability. It could be used for the basic guidelines for menu planning of NSLP, and for the future improvement of NSLP in Korea.

• Nutrition Research and Practice
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• v.8 no.1
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• pp.81-93
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• 2014

This study was conducted to investigate nutrient consumption by Korean adults in various places. To accomplish this, we used the 1998-2009 Korea National Health and Nutrition Examination Survey (KNHANES). Subjects of this investigation were over 19 years and the study included 37,160 people. The meals were categorized as breakfast, lunch, dinner, and snacks consumed at home, or while eating-out. Investigation of the rate of consumption at serving places based on daily meals and years showed that eating-out generally increased with time. The consumption of meals prepared at home was higher than that of meals consumed anyplace else in 1998, 2001, 2005, and 2007-2009. However, the rate of consumption of home meals decreased from 1998 to 2007-2009, while the rate of eating-out increased during this period. Annual nutrient intake according to serving places with respect to meals, energy, fat, and sodium were significantly lower in home meals than those consumed elsewhere in 2007-2009 relative to 1998. The sodium intake and energy distribution ratio of fat in meals consumed while eating-out increased significantly from 1998 to 2007-2009. The energy, fat and sodium intake and energy contribution ratio of fat consumed in meals at institutions was significantly higher in 2007-2009 than in 1998. Based on these results, additional research is required to develop guidelines for dietary life improvement at each serving place and to address education and policies for balanced nutrition intake.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.220-231
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• 2009

The principal objective of this study was to evaluate elementary students' awareness of the importance of hand washing, as well as their hand-washing behavior. The data was collected by self-reported questionnaire from 697 students in elementary schools with serving food in a classroom in Busan. Their hand-washing frequency was high, at '3~4 times per day (37.0%)'. 51.0% of the respondents did not wash their hands that often because they were 'not accustomed' to washing their hands, and 35.9% of respondents regarded washing their hands as 'annoying'. The most frequently reported hand washing agent was 'soap and water (71.4%)'. Approximately 95~98% of the respondents always washed their hands after using the bathroom, 87.9% of them washed their hands before eating food, and 86.7% of them washed their hands upon returning home. However, 27.3%, 34.1% and 65.9% of the respondents did not wash their hands after handling money, after eating, and after coughing or sneezing, respectively. Significant factors related to increased hand-washing frequency were gender (p<0.001) and the period of attendance at kindergarten (p<0.05). The mean scores of importance and performance of hand washing were significantly higher for girls than for boys. The group with higher rate (over 4.5/5.0) for the importance of sanitary hand-washing behavior showed significantly higher scores in hand-washing behavior before serving food and before eating than those of the lower rated group (below 4.0/5.0). This study shows that sanitation education is required not only for food handlers but also for students in school foodservices.