• 한국직업건강간호학회지
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• 제7권1호
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• pp.33-46
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• 1998

Introduction : In Korea, national attention to the workplace health promotion programs (HPP) for employees began in early 1990s. Governmental supports for the HPP and education programs have given to the employees. The purpose of this study is to find the performance degree of employees' health promoting lifestyle(HPL). Subjects and Methods : For this study, 615 employees who attended governmental educations were selected as research samples. The tool for measuring HPL used in this study was developed for Korean by In-Sook Park in 1995. It is composed of 4-point scaled 60 items and divided into 11 subcategories. The data were collected by self reporting questionnaires from June to December in 1997. Those data were analyzed percentile, mean, standard deviation, ANOVA, t-test with SAS program. Major findings are as follows; 1. The total mean score of the employees' HPL performance was 2.66. The average scores of 'harmonious relationships' category were the highest as 3.11, whereas the one of 'professional health maintenance' were the lowest as 2.02. The remains were 'sanitary life'(2.90), 'emotional support(2.85), 'regular diet'(2.84), 'self achievement'(2.78), 'healthy diet'(2.56), 'rest and sleep'(2.56), 'exercise and activity'(2.54), 'diet control'(2.53), 'self-control'(2.52). 2. The factors affecting HLP were category of industries and sex, age, marital status, education level, major, educational experience of health promotion, among personal characteristics. The employees of service industries, female, older age, married, nurse, educated for health promotion, graduated from junior college performed HLP more than the others. 3. The participation rates of employees for HPP were 12.4%, because of limited time and facilities and equipments. Recommendations; 1. The regulation for performing the health promotion programs in the industries is essential for activating industrial health promoting movement. 2. More governmental supports for educations and services for health promotion programs in the industries are needed. 3. For behavioral changes of the employees, the contents of educations have to consist of exercise and activity, rest and sleep, diet and smoking habits. 4. The evaluating studies for ready made health promotion programs in the industries are expected.

• 한국식생활문화학회지
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• 제35권4호
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• pp.323-332
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• 2020

This study examined Korean employees' meal structure characterized by mealtime, meal places, and companions. The data from 19,692 time diaries, recorded by 9,846 employees aged 19-64 years for two days in the 2014 Korean Time Use Survey, were analyzed for working days and non-working days. Approximately two-thirds of Korean employees ate meals three times a day on both working and non-working days. The breakfast and lunch-times on working days were distributed within two hours, but the dinner time on working days and all three meals on non-working days were dispersed across a three-hour range. Male employees spent three minutes on meal preparation on working days, whereas females spent 30 minutes. On working days, 88% of breakfasts and 67% of dinners were eaten at home. For lunches, 46% were eaten at restaurants, and 42% were at workplaces. The breakfast on working days showed the highest percentage of eating alone (40%) and the dinner on non-working days appeared highest in the percentage of eating with families (69%). The characteristics of Korean employees' meal structure appeared different on working days and non-working days. Such characteristics should be considered in the process of planning nutrition policies and programs for employees.

• 한국식품조리과학회지
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• 제28권1호
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• pp.57-66
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• 2012

This study was carried out to investigate the effect of nutritional knowledge on food habits of male employees in Korea. A questionnaire was developed and distributed to 265 male employees of Seoul and Kyunggi area in Korea. The data were analyzed by t-test and ANOVA using SPSS (ver 12.0). Regarding the general aspects of subjects, the highest percent of ages were between the age 21-30 year old. Most respondents were graduates from a university. About twenty percent of male employees' average income was 1-2 million won per month. Most of their families were nuclear families. Eighty three percent of the respondents did not experience any education on nutrition and obtained food and nutritional information from television and internet. The respondents had a high level of perceived knowledge (86.2%); yet, the accuracy of knowledge was lower than the perceived knowledge (72.31%). Regarding the nutritional knowledge, single groups showed a lower score than married groups and groups living with family. Higher nutritional knowledge correlated with higher educational levels, among man in their twenties and thirties. With regards to their eating habits, the frequency of food intake within a weekly period was significantly different; a large percentage of respondents had high frequencies of instant food, alcohol consumption, and smoking. The higher scores regarding dietary habits were for age groups ranging from 41-60 year old, married individuals, nuclear family groups and educational groups with university degrees. Based on the results of this study, male employees have problem concerning food habits in that they are unbalanced and have a tendency to skip meals. Therefore, for the improvement of nutritional status and eating behavior of male employees, the importance of nutrition needs to be emphasized with proper nutritional education programs.

• 동아시아식생활학회지
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• 제23권4호
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• pp.508-518
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• 2013

In this study, the influence of sub-factors of Big Five personality (extraversion, agreeableness, conscientiousness, neuroticism, openness to experience) to job satisfaction and turnover intention, and mediating effect of job satisfaction between Big Five personality and turnover intention were empirically analysed. Also the relationship between job satisfaction and turnover intention was investigated. The sample of this study were customer-contact employees of restaurant among Youngnam province. 243 questionnaires were used for the empirical analyses. According to the empirical analysis results, openness to experience and conscientiousness respectively had positive influences to job satisfaction and turnover intention. Also neuroticism gave negative influence to turnover intention. Another research finding of this study was that mediating effect of job satisfaction existed in the causal relationship of 'openness to experience' and conscientiousness to turnover intention. Managerial implications of the research findings are that restaurant managers are recommended to select employees of having much of conscientiousness and 'openness to experience', and to employ those of having much of agreeableness. In the field of restaurant industry, training is very important for employees to foster these personalities, because this industry does not have environment of hiring employees of having much of these personalities. Also training can be applied to employees of having high neuroticism for minimizing their turnover intention.

• 한국직업건강간호학회지
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• 제25권1호
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• pp.75-83
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• 2016

Purpose: The purpose of this descriptive, cross-sectional study was to examine relationships among emotional labor, self-efficacy, and burnout of employees in public health centers. Factors that influence burnout of workers were also assessed. Methods: One hundred sixty six workers in public health centers completed a pack of self-report questionnaires. Collected data were analyzed using descriptive statistics, t-test, one-way ANOVA along with $Scheff{\acute{e}}$ test, and stepwise multiple regression. Results: Employees in public health centers seemed to experience emotional labor to some extent. There were statistically significant differences in burnout depending on the age of workers. Employees' burnout had a positive relationship with emotional labor and a negative relationship with self-efficacy. Factors influencing burnout of employees in public health centers were emotional dissonance, surveillance & monitoring of organization, age, and self-efficacy. Conclusion: Considering the findings from this study, health care providers need to develop effective interventions which increase the level of self-efficacy and decrease certain types of emotional labor for employees in public health centers and to help them effectively manage burnout.

• 한국식품영양학회지
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• 제27권6호
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• pp.1022-1032
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• 2014

This research is aimed at evaluating the nutrition knowledge and hygiene knowledge of people who are either foodservice employees or housewives and at providing data for conducting hygiene education by comparing the differences between the two groups. Both groups scored relatively high in nutrition knowledge with housewives scoring 9.9/12 and food service employees scoring 9.6/12. However, foodservice employees scored significantly higher in hygiene knowledge and degree of practice than housewives, A correlation was found between nutrition knowledge and the degree of hygienic practice and a significant correlation between hygiene knowledge and the degree of hygienic practice. The higher the hygiene knowledge was, the higher their degree of hygienic practice was. As for food hygiene information, foodservice employees obtained the information through hygiene education and lecture meetings, but housewives got their information through mass media. To summarize, mass media, which housewives can have easy access, must have programs for housewives to help them improve food hygiene in cooking, and programs for foodservice employees on washing food.

• The Journal of Asian Finance, Economics and Business
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• 제6권4호
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• pp.213-225
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• 2019

As the recent tendency of career management has changed, companies have supported progressive career management and development of their employees internally. And strengthening job crafting is an effective activity not only to improve the work efficiency of the organizations but also to improve the job satisfaction and wellbeing of their employees. In these backgrounds, this paper aims to explore the components of job crafting for the multinational employees in order to emphasize the importance of job crafting and empirically analyze the influential relationship in terms of career success through career commitment and career attitude. Based on literature review the job crafting was defined with three components; task crafting, relation crafting, and cognitive crafting. A total of 336 survey data were analyzed for a total of 27 multinational corporations. As the analysis result the task crafting and cognitive crafting of multinational employees were shown to have an influence on career attitude, but relation crafting did not have any impact on career. It can be interpreted that the employees have self-directed career attitude through a method of showing visible performance based on their given jobs rather than having individual career management attitude through relationships between departments, organizational members, and supervisors.

• 대한치과의사협회지
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• 제48권2호
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• pp.127-139
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• 2010

Objectives : The study explored perceptional gap of dentists and their employees between expectation and satisfaction. Methods : For analysis, the study surveyed 407 employees and 91 dentists on their expectation and satisfaction depending on expectation. Results : When the satisfaction on a question was lower than expectation; the rate of sufficiency was below 100%, it is necessary to improve on the question. Contrarily when the satisfaction on a question was higher than expectation; the rate of sufficiency was upper 100%, it is necessary to continuously support the question. The most of satisfaction of employees on their dentists and their organization were lower than employees's expectation of those. The most of satisfaction of dentists on their own and employees were lower than dentists's expectation of those as similar as employees cases, It means that all of questions need to improve continuously. Conclusions : The issues for prior decision to change these phenomena are 1) improvement of communication each other, 2) recovery of credence each other, and 3) leadership style change from authoritarian to consideration.

• 가족자원경영과 정책
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• 제23권4호
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• pp.1-21
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• 2019

The purpose of this study was to explore employees' experiences of integrated services in Healthy Family and Multicultural Family Support Centers in Seoul. In-depth interviews were conducted with seven employees, including managers and heads of Healthy Family and Multicultural Family Support Centers. The interviews identified three themes: the direction of integrated service, the characteristics of the integration process, and the challenges of integrated service. For the direction of integrated service, the participants identified the integration center as a professional family services organization that provided customized services for different types of families. During the integration process, employees found it difficult to provide integrated services because few guidelines existed on operating an integration center that provided services to families with different characteristics and needs. However, they also explained positive aspects of integration, such as strengthening the business's capacity by expanding the organization. To improve integrated service, employees emphasized the expertise and appropriateness of the family services over the efficiency of the integration centers. They also stressed expansion as a role of a professional family services organization. These findings suggested that establishing a clear direction for integrated service as well as the roles of administrative support agencies is important for activating integrated services.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.401-408
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• 2007

The purpose of this study was to identify the impacts of brand and organizational identification on job satisfaction among kitchen and F & B employees of deluxe hotels. Questionnaires were distributed to 460 employees in the food and beverage departments of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%). Statistical analyses were completed using SPSS Win (12.0) to perform descriptive analysis, reliability analysis, t-tests and ANOVA. The results of the study showed that brand identification was higher with F & B employees than kitchen employees (p<0.01), and was also higher for employees of international brand hotels than local brand hotels (p<0.05). Further analyses revealed that brand identification affected organizational identification, and both types of identification, especially brand identification, had strong impacts on job satisfaction. In conclusion, employee brand identification should be recognized as one of the most important factors of human resource management in the foodservice industry.