• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.494-500
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• 2007

The purpose of this study was to examine the levels of satisfaction, and awareness, as well as evaluations of internship programs between major and non-major students in food and nutrition. The survey was conducted via questionnaire to 80 major and 113 non-major students in food and nutrition who had finished an internship. For the primary internship facilities, the proportions were 51.3% in foodservice for the major group and 57.4% in business & industry for the non-major group. For the internship period, the proportions were 71.2% for under 2 weeks in the major group, and 42.9% for $2{\sim}4$ weeks in the non-major group(p<0.001). The proportions of students who were provided orientation from a professor(p<0.001), and visiting guidance by a professor(p<0.001), were 40.5% and 35.4%, respectively, in the major group and 73.4% and 82.1 %, respectively, in the non-major group. The proportions answering that the internship was a necessity were 95.0% in the major group and 75.2% in the non-major group(p<0.001). The major group had significantly higher satisfaction scores for location of the internship facility, internship period, and connection between education and practice as compared to the non-major group. However, the satisfaction score for professor's guidance during the internship was significantly lower in the major group than the other group. The evaluation score for 'I did my best when doing my work' was significantly higher in the major group than the non-major group. The major group had significantly higher awareness scores for the internship's degree of assistance in improving skills, making use of knowledge, and adapting to the field, as compared to non-major group. In conclusion, students majoring in food and nutrition faithfully participated in their internship programs, with higher degrees of satisfaction and awareness, and higher evaluations. However, more effective internship program with intensified and developed guidance by professor are needed.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.31-44
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• 2009

Hospitality industry offers internship programs to the students who have studied hospitality related majors in a college, giving them opportunities to improve their executive ability through academic knowledge. However, it has been found that there are several issues against the purposes such as unconcern, work burden, inadequate reward, and discontent. In this respect, this study aims to suggest the advisable solutions to achieve the original purposes of an internship program by examining the effects of the perception of the internship program, anticipation for it, satisfaction with it, and job pursuit intentions after finishing it. Positive factors for the perception of internship training are businesses, allocation of departments, working environments, students abilities, and academical knowledge while its term and reward from it are not the influential factors. The positive perception of the internship training is influenced by affirmative importance-performance thinking, but positive job pursuit intentions is not affected by affirmative perception of the training.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.68-76
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• 2005

This study was conducted to evaluate the effect of current dietetic internship program. The survey sample was dietetic practitioners who were charged with a training for dietetic students. The questionnaire requested information about demographic information, experience of guidance for the dietetic student, self evaluation as trainer, fortification Items in university education, and difficulties of the internship program. Data was analyzed using SAS for windows(version 6.12), Descriptive statistics were used such as means, standard deviations, frequency distribution and percentages. Comparison of mean differences was analyzed using t-test and ANOVA. Participants identified how effective the current internship program was. Result indicated that the effectiveness was not high(2.81), and under 29 years old age group, under 6 years work experience group, and contracted foodservice group had positive opinion of the program significantly. Under 29 years old age group, evaluated themselves as a good trainer. The results revealed that respondents wanted to be fortified the practical training courses in school curriculum.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.75-90
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• 2006

The purpose of this study is to understand how to activate field training internships through former researches related to training internships. The concept of field training is the same as education of work experience. Students have experienced the skills of practical jobs in the tourism industry and could enhance acquisition of professional theories. According to domestic former researches, students who participated in hotel field practice hardly satisfied with internships due to unreasonable duties, burdens and circumstances regardless of efficiency of school curriculum. Also, they showed dissatisfaction with compensation. However, foreign studies have only focused on communication between hotels and schools. Finally, in order to activate industrial field training internships, schools and hotels have more delicate harmonization to address training internship problems. In addition, promoting field training internships must include proper incentives and must be supported by school. And also the hotel management must offer incentives to the students who are under field training internships in the hotel. From internship programs, students could get much more benefits in hotel job application.

• 한국사회정책
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• v.25 no.2
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• pp.95-124
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• 2018

This study aims to compare and analyze the work-based learning programs of the U.K. in order to find out the successful strategies of the Korea's youth internship which has not got employment effects. Furthermore, to seek a fundamental improvement plan of the Korea's work-based learning programs. The implications through comparative analysis are as follows. For internship performances, the curriculum should be standardized on the basis of industry-specific job criteria, which can be reflected by industrial demands and be correspond to needs at the workplace. Also, it is imperative that the curriculum is linked to national qualifications to guarantee the job ability. Additionally, an infrastructure for effectively monitoring, managing, and evaluating programs should be established. However, these strategies are still constrained in improving the job ability of vulnerable targets and fostering the future-leading manpower in the new industry. In order to reform the work-based learning program, it needs to be structured with a variety of programs suitable for different levels of participants by introducing traineeship, apprenticeship and further education.

• Korean Journal of Family Social Work
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• no.60
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• pp.5-29
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• 2018

This study was designed to explore the participatory experiences in internship program of female victims who had abused by violence. The results were deducted from in-depth interview with 9 female victims. The process of data analysis was carried out in accordance with the procedures set out in the phenomenological Giorgi's method. The results of research showed that experiences of women could be classified in 13 sub-constituents and 3 constituents. The essential theme of the empowerment experiences of female victims could be summarized as "preparing to live as the subject and overcoming painful difficulties". The result of this study can be utilized as a basis for the social work intervention and policy implications for female victims of violence.

• Journal of Practical Engineering Education
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• v.9 no.1
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• pp.31-39
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• 2017

Due to quantitative growth focused on short-term field placement and excessive competition between universities, the need for long-term field placement model is increasing and participation of government and universities is increasing for effective on-the-job training. In order to solve the problems of shortage of R&D manpower in small and medium sized companies, Kumoh Institute of Technology and three participating universities have been conducting industrial internship as R&D long-term field placement program from 2015. Students undertake long-term on-the-job training in the R & D department for six months to improve their R & D skills and strengthen their work capacity. In this paper, we propose effective ways of stimulating cooperative employment through long-term field placement in R&D departments from pre-preparation stage to ending stage through comparative analysis of cases of industrial internship in 2015 and 2016.

• Korean Institute of Interior Design Journal
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• no.11
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• pp.11-19
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• 1997

This stduy aimed to suggest a possible way for a new setting of interior design education through analyzing educational situations of domestic interior design societies. The study showed that interior design education should not follow expressive methods made from practical work which had been popular in the past and it should establish fundamental formation to make interior design education useful in industrial fields through active educationalindustrial complex. Interior design education is not possible without interrelationship with other professional fields and cooperative attitudes among them. The rapid development in the modern industrial world and the ever-growing information processing world regardless of ideology and regiional boundaries indicate that the future of interior design education will be no longer effective with traditional education systems. The idea suggested in this study may be understood as a bridge between the educational reality and its ideal in interior design teaching. The main points of the study are follows. First, the projects of advanced interior design should be focused on increasing the ability for problem solving rather than accumulating basic knowledge. Second, motivation is important for the maximization of the efficiency of educatiov. Therefore a few suggestions in establishing design conditions, as strategies of inducing 'attention', 'self-confidence', 'satisfaction', and 'relevance' are closely examined to propose practical application methods. Third, educational methods should be developed towards creativity in order to increase abilities of thinking and expressiov. Finally, it is necessary to explore various device which help internship participants to get experiences with a sense of practical situations in industrial fields. This could be possibly done by enforcing academic grades for the work done as an internship participation; by employing workmen in industrial fields as faculty members; and by bringing faculty members into actual industrial situations and providing workmen with lectures. A new approach for a better design education seems to be desirable for the future.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.1
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• pp.1-16
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• 1996

This study was conducted to obtain basic data for reinforcing and developing course programs in department of Food Science and Nutrition. For this purpose, data was collected from dietitians and professors who work at 2-and 4-year colleges. Results are as follows. 1. Many respondents (95.7%) support that It Is desirable to separate dietitian license into two types. Reasons are (1) specific knowledge required by job type is different(29.5%), and (2) to increse job performance (29.3%). 2. Most respondents(95.4%) agree that course programs are needed to be revised. Because (1) current programs are inadequate to provide specific knowledge required at field work (67.8%), and (2) the programs are not helpful to increase job performance of dietitians (54.1%). 3. Respondents of dietitians want to extend applied science area(37.7%) and reinforce lab training (63.1%), as principles of program revision. 4. Course titles which need to be reinforced are Internship(95.8%) and Lap training(67.8%). 5. Specialized areas which need to be reinforced are Food Service Managemant and Practical Training(90.9%), Nutrition Education and Guide(88.9%), Public Health Nutrition(79.0%), Basic Area for Clinics(85.6%), Basic area for Education and Counselling(87.1%), and Cooking Science(77.5%) 6. Courses which are needed to be reinforced by respondents(over 75% agree) are Computer Management for Food Service, Counselling, Nutrition and Disease, Diet Therapy, Quantity Cooking, Internship, Public Health (Health Care), Community Nutrition(Environment and Nutrition), Clinical Nutrition, Psychology, and Communication.

• Journal of Technologic Dentistry
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• v.29 no.2
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• pp.17-34
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• 2007

This study was conducted to research into the recognition level of employment and overseas employment on 173 students majoring in dental technology at two colleges in Daegu metropolitan city and Jeju self-governing island through questionnaires which are recorded individually. The results are as follows. 1. About 31.8% students chose dental technician department taking their aptitude into consideration when they entered college. 52% students gained information about dental technology through internet, and 57.3% students among them, which was the highest level, were under age 20. 2. 48.6% students responded that they thought the level of satisfaction with major was average and there was a difference according to their ages among the level of satisfaction or dissatisfaction with their major and the previous knowledge of major they had gained before entering college. 75.1% students said they wouldn't transfer to other major even if they were given the chance, which was much higher than the opposite case. And only 2.3% students had dissatisfaction at their major, which means students majoring dental technology evaluate their major positively. 3. Most students(58.4%) wanted to get a job for living cost and 53.2% students took advice from their seniors or elderly people in choosing their jobs. 64.7% students answered they should have professional skills to get a good job, which was different according to their ages. In addition, 51.4% students of dental technology department regarded the opportunities to exert their abilities as the most important element in choosing their jobs. That means students value self-decision and selfrealization when they choose their jobs. 4. The majority of students(32.9%) preferred to work at the dental laboratory in dental college hospital as their workplace. Moreover, seniors over age 21 wanted to work in the field of porcelain and juniors under age 20 preferred to work in the implant part concerning the field which students wants to work. 5. About 91.3% students have ever heard about overseas employment and wanted to work abroad if given the opportunities(77.5%). This points out students have much interest in overseas employment and positive attitude. And there was a difference according to age and grade in case of the preferred country when they work abroad 6. The main barrier to overseas employment was a lack of communication ability(63.0%), therefore, students thought foreign language education should be activated to improve overseas employment(26.0%). To show this more specifically, juniors thought foreign language education and internship are most important factors(both are 21.4% alike), while seniors thought foreign language education is essential(24.6%) as a way to improve overseas employment. Students also thought that participation in language study club helps to prepare for overseas employment(69.4%). When putting all these survey results together, it's very important to develop people in advance who have job ability and language ability necessary for overseas employment as well as to improve job awareness in the field of dental technology. Consequently, it's needed to seek for various ways to get a overseas job through foreign language education and overseas internship.