• The Korean Journal of Nuclear Medicine Technology
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• v.13 no.3
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• pp.110-122
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• 2009

Purpose: Nowadays, A medical institution assesment could get more interest about a quality of medical services from many hospitals that developed the active activities for improving medical services. Also, there is an other additional issue which is the patients risk management. Uijeongbu ST. Mary's hospital Nuclear Medicine department has been changed many work process after PET-CT introduction and renovation of its place since 2008. Therefore, modified structure and the way of existing work process have contained risk factors. The purpose of this study would be the appropriate risk management process while imaging examination process, the removal risk factors and improved activities through the analysis risk factors. Materials and Methods: Nuclear Medicine department new process should analysis through many-sided, Firstly, make and trained risk management manual after then apply an actual work. Result analysis showed the number of risk accident occurrence that comparing the last year and after the improved activities. Secondly, producing risk management public relations film has been showed an applicable patient after then the customer service measurement checked for a hundred patient by questionnaire. Lastly, Risk factors were eliminated through the facilities participation improving activities which could change for the better risk factors. Results: The number of safety accident occurrence(medication error, fall and collision) were checked as zero after the improving activities both PET-CT and gamma camera examination. The results of questionnaire showed as follows; 74% marked as understanding of the test process and 81% checked "satisfaction" after the public relations film showing. The question "Did you consider about the risk factors?", both PET-CT and gamma camera checked as 94% and 89% respectively. Customer risk management could be accomplished effectively through the improving activities at the nuclear medicine department. Conclusions: The study would be an opportunity that spread risk factors were systematically showed and analyzied. Also, It showed the possibility of the minimized safety accident and its feedback, if application of the response manuel that could be a standard of radiology technician's work method to react safety accident. It was the more effective that visual material could be easy to approach as a methodology of risk factors. As far as I have concerned that It could help the safety and convenience through continuous and detailed activities that offer to patients.

• 대한공업교육학회지
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• v.44 no.1
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• pp.190-208
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• 2019

This study was carried out to evaluate the job implementation of in-service training on career education & guidance teacher's career education in the National Education Training Institute. To accomplish this purpose, pre-survey & pre-survey, sucess case method, and return on expectation were investigated after 3 months completing in-service teacher training. The populations of this study were conducted for 136 career education & guidance teachers who completed in-service teacher training at the National Education Training Institute in July, 2018, and it was conducted by survey research and qualitative content analysis of job implementation. Among the 136 trainees who completed the training, 75 responded to the job implementation survey and 4 people participated in the successful case technique. As a result, the average value of job implementation was 4.17 out of 5 points, which was relatively high. The success case technique was analyzed by interviewing success cases and failure cases. Behavior change according to job implementation was the biggest role of Planner, followed by role of Instructor, role of Career educator, role of Learner. In addition, the case analysis provided the opinions of the interviewers in terms of motivation, competence, and environment for job implementation. In terms of the return on expectation, 85.3% of the respondents were positive, and the net promoter score was .85, indicating that the participants were satisfied with their willingness to participate in the training again. Based on the results of this study, we suggest that it will be required to study about new training methods and extra factor analysis.

• The Journal of the Korea Contents Association
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• v.21 no.6
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• pp.505-512
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• 2021

This study is to strengthen the competitiveness of 5-star hotel restaurants in Seoul, and the paired sample t-test was used. As a result of the study, first, the importance variables of hotel restaurants were measured as high variables such as'taste and quality of food(4.30)' and'diversity of menus(4.17)'. Second, the variables satisfied by customers visiting hotel restaurants were 'quantity of food(3.86)', 'taste and quality of food(3.78)', and 'diversity of menus(3.75)', etc. were surveyed. Third, as a result of IPA analysis, the variables in the first quadrant were the restaurant staff's expertise, cleanliness of the restaurant, the taste and quality of the food, the variety of menus, rapid service, food plating, the amount of food served, and the atmosphere of the restaurant. External environment, etc. were derived. In the second quadrant, cleanliness of restaurant tableware, freshness of food, and restaurant view were investigated. In the third quadrant, the reputation, restaurant toilet cleanliness, table cleanliness, parking facilities, transportation and convenience, etc. belong to this. Finally, variables belonging to the fourth quadrant were investigated such as reasonable price, cost-effectiveness and affordability, friendliness of restaurant staff, clothing and appearance of restaurant staff, and restaurant interior.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1388-1398
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• 2015

Quality Function Deployment (QFD) is the most complete and comprehensive method for translating what customers need from a product. This study utilized QFD to develop sauces made from Gochujang and to determine how to fulfill international customers' requirements. A customer survey and expert opinion survey were conducted from May 13 to August 22, 2014 and targeted 220 consumers and 20 experts in the U.S. and China. Finally, a total of 208 (190 consumers and 18 experts) useable data were selected. The top three customer requirements for Gochujang sauces were identified as fresh flavor (4.40), making better flavor (3.99), and cooking availability (3.90). Thirty-three engineering characteristics were developed. The results from the calculation of relative importance of engineering characteristics identified that 'cooking availability', 'free sample and food testing', 'unique concept', and 'development of brand' were the highest. The relative importance of engineering characteristics, correlation, and technical difficulties are ranked, and this result could contribute to the development Korean sauces based on customer needs and engineering characteristics.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.141-149
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• 2009

The elderly population in Korea is growing rapidly and their needs for long-term care has also increased. By the year 2018, our society will be approaching aged society and by 2026 it will be a super-aged society. The purpose of this study was to employ conjoint analysis to establish the relative importance of foodservice encounters in terms of determining the utility values of hospital foodservice for elderly patients. According to the results pearson's R(0.420) and Kendall's tau(0.402) statistics showed that the model fits the data well(p<0.05). The relative importance scores of hospital foodservice encounters were as follows: dietary counseling with dietetics(51.2%), foodservice personnel(48.7%), and food(0.1%). A soft cooking method(0.001) was preferred to a general cooking method(0.001), and kind foodservice personnel(0.086) were preferred to quick service(-0.086). Finally, counseling with a dietitian once a week(-0.138) was preferred to counseling twice a week (-0.276). Based on this conjoint analysis, the most preferable model for foodservice at a long-term care facility would be; soft cooking methods, kind service by foodservice personnel, and dietetic counseling once a week. Overall, a better understanding of the specific needs of our institutionalized elderly is one of the key elements that can help our long-term care system develop improved foodservice programs.

• Journal of the Korean Society of Food Culture
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• v.3 no.2
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• pp.187-195
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• 1988

In accordance with the rapidly growing number of street food service without a registration, a study was undertaken to determine the present state of food service by the covered wagon bar, through an investigation in Jamwondong, around the south gate market and Kangnam subway station, in Seoul, between July 25th and August 25th of 1987. The survey was comprised of three parts: 1) foodservice operation in covered wagon, 2) personal and food handling hygiene, 3) food behaviors of customers. A total of 54 covered wagon bars, consisting of 51.8% mobile bars and 48.2% non-mobile bars, operating in the above three locations, were investigated. Survey results show non-mobile covered wagon bars to be more popular among persons in their thrities and fourties than among teens or the elderly; also among males than females; among company employees and college students than others. Seventy five percent of the mobile covered wagon bars served snack type foods and others served wine and foods for wine, in contrast to hundred percent of the non-mobile covered wagon bars served wine and foods for wine. The survey found many problems of hygiene, in method of food purchasing, menu planning, food preparation, dish washing treatment of leftovers and water supply, as well as personal hygiene. However, customers prefer the casual and popular atmosphere at the counter of the covered wagon bar. Finally, the study emphasizes a need for better operation of covered wagon bar, improvement of food stuff handling and the way of food services and personal hygiene. A change of the registration system from the illegal operation are urgently needed for better quality food services of covered wagon bars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1447-1456
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• 2014

The purpose of this study was to compare perception of school foodservice facilities and utilities in dietitians and school nutrition teachers in the Gyeongnam area between schools that improved foodservice facilities and utilities versus those who did not. From July 23 to Aug 31, 2012, 391 questionnaires were distributed, and 289 questionnaires were obtained. A total of 275 questionnaires were used for the final analysis, excluding improper ones. The results of this study were as follows. First, among 275 schools, 90 schools (32.7%) improved school foodservice facilities and utilities while 175 schools (67.3%) did not. Second, schools with improved facilities had a more well-equipped receiving room (P<0.01), preparation room (P<0.001), dishwashing room (P<0.001), storage room for supplies (P<0.001), rest-room for school foodservice employees (P<0.05), locker room (P<0.01), shower room (P<0.001), laundry room (P<0.001), boiler room (P<0.05), and room for serving cart (P<0.05) than schools with no improvement. Third, total perception score of school foodservice facilities area from schools with improved facilities (1.71) was significantly higher than that (1.60) of school without improvement (P<0.001). Fourth, total satisfaction (3.32) of school foodservice facilities and utilities in school with improved facilities was significantly higher than that (2.62) of schools without improvement (P<0.01). Fifth, schools with improved facilities had a better equipped of floor (P<0.05), entrance (P<0.001), drain (P<0.001), water supply (P<0.01), lighting (P<0.001), hand washing (P<0.001), foodservice management room (P<0.001), locker room (P<0.001), rest-room and shower room (P<0.001), and preparation room (P<0.001) than schools without improvement. However, there was no significant difference in terms of walls and ceilings, windows, ventilation, and storage. In conclusion, school foodservice facilities and utilities improvement should conducted as soon as possible.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.11
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• pp.321-331
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• 2017

This study was conducted to identify communication types of nurses, satisfaction with nursing services and intent to revisit the hospital by hospitalized patients, and to investigate factors influencing intent to revisit the hospital at a time of expansion of comprehensive nursing care service. The subjects consisted of 123 hospitalized patients in sixgeneral hospitals with more than 100 beds in Gyeongsangnam-do. Data were collected by a self-report questionnaire from July 1 to July 30, 2017. The collected data were analyzed by t-test, ANOVA, Pearson's correlation coefficients, and hierarchical regression. There were significant differences in intend to revisit the hospital depending on age(F=9.83, p<0.001), gender(t=-3.82, p<0.001), marital status(t=2.24, p=0.028), education(F=11.92, p<0.001) and days of hospitalization(F=7.81, p<0.001). Intent to revisit the hospital indicated a significantly positive correlation between informative(r=0.609, p<0.001) and affiliative(r=0.536, p<0.001) communication types and satisfaction with nursing services(r=7.97, p<0.001), as well as a significantly negative correlation with authoritative communication types(r=-0.356, p<0.001). Factors influencing intent to revisit the hospital were informational communication type(${\beta}=0.38$, p=0.003) and satisfaction with nursing services(${\beta}=0.84$, p<0.001). Based on these findings, it is necessary to develop various educational programs and conduct systematic education to facilitate effective communication between nurses and patients in order to improve the quality of nursing service and satisfaction of patients admitted to comprehensive nursing care services.

• Journal of Nutrition and Health
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• v.56 no.3
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• pp.315-329
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• 2023

Purpose: This study examined the meal-kit consumption practices of adults in their 20s and 30s and analyzed the properties that should be given priority for improvement among the selection attributes to improve the quality of meal-kits. Methods: Statistical analyses were conducted using the SPSS program (ver. 28.0) for χ²-test, t-test, one-way analysis of variance, Duncan's multiple range test, factor analysis, and Importance-Satisfaction Analysis (ISA). Results: Of the 249 subjects surveyed, 85.5% had some experience of purchasing meal-kits, with significantly more females than males (p < 0.01), significantly more married people than single people (p < 0.05), significantly more employed people than unemployed people (p < 0.05). Meal-kits were purchased most frequently for meals (60.6%), from discount stores or supermarkets (44.6%), and priced between 10,000 won and 20,000 won per person (46.9%). The overall satisfaction with meal-kits was 4.1 out of 5.0 points. The frequency of purchases was Korean soup dishes (69.5%), Korean main dishes (47.4%), and Korean street snacks (46.9%). Factor analysis of the meal-kit selection attributes revealed, 4 factors: 'quality of food,' 'packaging and diversity,' 'quality of meal-kit,' and 'convenience and price.' Compared to single-person households, multi-person households placed significantly higher importance on the 'quality of food,' 'packaging and diversity,' and 'quality of meal-kit.' The factor, 'packaging and diversity' were significantly higher in the importance evaluation scores for females (p < 0.01), married people (p < 0.05), and people in their 30s (p < 0.05) among meal-kit consumers. According to the ISA results, a critical aspect that meal-kit manufacturers or sellers should strengthen is 'price.' Conclusion: Meal-kit products will need to be developed for various purposes that offer high value for money that can satisfy the consumers' needs to improve the satisfaction of meal-kit consumers.

• Journal of Korean Ophthalmic Optics Society
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• v.15 no.4
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• pp.319-328
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• 2010

Purpose: To understand the status and actual condition of clinical practice in ophthalmic optics and offer a effective operation plan and improvement of quality of clinical practice. Methods: The school survey were investigated from 30 ophthalmic optics school and student survey were investigated from 161 students among these 4 schools. Results: 'No specific program for clinical practice' were 60.7%. Most schools apply clinical practice to credit (96.4%) but naming of subject and credit were varied in each school. 'Communication skill' was most difficult task and 'cleaning and arrangement of frame and stuff' were major task to students during clinical practice. Best benefits through clinical practice was 'knowing real status of optical business'. Comparison in carrier preference, optical shop and spectacles/contact lens company were decreased and eye hospital and norelation work were increased after clinical practice. Conclusions: Wide study on effective operation plan for clinical practice in ophthalmic optics and on the improvement of students' satisfaction and close cooperation and interest were needed between schools and clinical practice places.