• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1139-1147
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• 2013

The purpose of this study was to analyze the relationship between sanitary knowledge score and sanitary management performance among school foodservice employees. For this purpose, a paper-based questionnaire was developed and distributed to 300 school foodservice employees in Jinhae-gu, Changwon from May 13 to June 10 in 2009. A total of 276 responses were received and analyzed. The results of this study were as follows. The sanitary knowledge score of school foodservice employees was 16.60 (total score: 20). Their sanitary management performance level was 4.77 (based on a 5-point Likert scale). We found that sanitary management performance level of high sanitary knowledge score group was significantly higher than that of low sanitary knowledge score group (P<0.001). There was a significant positive correlation between sanitary knowledge score and sanitary management performance of school foodservice employees (P<0.01). Regression analysis showed that sanitary knowledge score of school foodservice employees had a positive effect on sanitary management performance (P<0.001). It implies that as school foodservice employees' sanitary knowledge increased, their sanitary management performance increased. In conclusion, to improve the sanitary quality of school foodservice, school foodservice employees' sanitary management performance level should be increased by improving their sanitary knowledge. So, a systematic and consistent sanitary education program should be conducted for school foodservice employees.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.291-307
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• 2010

The purpose of this study is to examine the sanitation knowledge level in culinary employees for institutional food service and to examine influential relationship of their sanitation knowledge upon sanitation management performance, in order to qualitatively enhance sanitation and food safety in institutional food service. In addition, it was to examine the moderating effect of necessity, understanding, satisfaction, and application levels of sanitation education in the relationship between sanitation knowledge and sanitation management performance. 100 copies of questionnaire were widely distributed to 36 institutional food service centers(middle-high schools, universities, enterprises, and hospitals) in the Daegu Gyeongbuk areas. Among them, 361 copies were used for the final analysis. As a result, the sanitation knowledge of culinary employees was indicated to be the highest in individual sanitation knowledge. A significant relationship was shown between sanitation knowledge and sanitation management performance. Also, a positive moderating effect was indicated in the necessity of sanitation education considering individual sanitation knowledge and sanitation management performance. However, understanding, satisfaction, and application levels of sanitation education didn't show significant moderating effect. Nevertheless, four moderating variables show significant moderating effect in the influence of food storage knowledge, food handling knowledge and utensils and tools knowledge except for individual sanitation knowledge on sanitation management performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1210-1218
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• 2005

This study was to investigate the sanitary knowledge and its practice level of school foodservice employees in Jeonju area. A total of 508 questionnaires were usable; resulting in 79.0$\%$ response rate. Statistics data analysis was completed using the SPSS 10.0 program. The results of this study were summarized as follow : About 62$\%$ of school foodservice employees were 41 $\∼$50 years old and 84$\%$ of them had a irregular job and they had a sanitation training at least once a month. The school foodservice employees had more knowledge about 'personal hygiene' than that about 'equipment and facilities sanitation', 'foodborn disease and food microorganism' Their hygiene practice level were high for 'equipment and facilities sanitation' (4.90$\pm$0.25) and were lesser in the order from 'foodborn disease and food microorganism'(4.86$\pm$0.30), 'personal sanitation'(4.79$\pm$0.34) and the least for food processing hygiene (4.70$\pm$0.37). As a result of relationship between knowledge and hygiene practice level, knowledge of school foodservice employees was not influenced on tile hygiene practice level during their working.

• Journal of dental hygiene science
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• v.16 no.1
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• pp.9-17
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• 2016

This study was aimed to identify the diffusion of systemic disease-related knowledge among dental hygienists. Two hundreds and eleven dental hygienists were selected for the study. Data was collected between August 31, 2015 and September 20, 2015 by handing out questionnaires. Returned questionnaires were analyzed by descriptive statistics, t-test, and ANOVA. Dental hygienists showed overall mean of 0.64 on the systemic disease related knowledge. Age, education level, career, and educational experience showed significant influence on the systemic disease knowledge (p<0.01). Dental hygienists revealed overall mean of 0.61 (full mark=1) on the usefulness recognition of systemic disease related knowledge. Age (p<0.001), education level (p<0.01), career (p<0.001), and educational experience (p<0.01) showed significant effects on the usefulness recognition of systemic disease knowledge. Degree of how dental hygienists apply the systemic disease-related knowledge to the service was mean 0.86 (full mark=2). Age (p<0.01), education level (p<0.01), career (p<0.01), and educational experience (p<0.001) had significant impacts on how dental hygienists apply the systemic disease related knowledge to the service. The diffusion of systemic disease knowledge among dental hygienists was 2.17, which represented 'persuade'. These results indicated that a study is needed to understand the diffusion of systemic disease knowledge among dental hygienists and to identify obstacles in the process. Moreover, an education program should be developed to offer practical training on the systemic disease-related knowledge. Further studies should evaluate the effectiveness of the program.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.105-119
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• 2014

This study aims to examine what influence sanitary education have on sanitary knowledge in terms of frequency, necessity, degree of satisfaction, degree of understanding, and applicability, and what influence sanitary knowledge of cooks has on sanitary management performance, targeting cooks employed by contracted foodservices. For this purpose, we conducted a survey of 31 contracted foodservice companies catering to factories, colleges, hospitals, offices, government offices located in Busan & Gyeongnam region from October 1 to 15, 2012. A total of 320 copies of questionnaire were handed out, and 302 copies (94.3%) were retrieved and 289 ones (90.3%), to the exclusion of 13 wrongly written ones, were used in the final analysis. The analysis result showed that the more necessity of sanitary education cooks perceived; the higher satisfaction with the sanitary education they felt; the higher applicability of the sanitary education, the higher level of sanitary knowledge they got. It was revealed that the degree of satisfaction with the sanitary education had the strongest influence on the improvement of sanitary knowledge compared to the other factors. In addition, It was shown that as the level of sanitary knowledge of cooks improved, their sanitary management performance also got better.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.148-165
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• 2012

The purpose of this study is to investigate window bakery employees' knowledge levels and performance in food sanitation. The questionnaire consists of education, knowledge and management levels for food sanitation. A total of 300 copies of questionnaire were distributed to window bakery employees, and 295 copies were used for the study among them. In the knowledge analysis of food sanitation, it had the highest percentage of correct answers for 'Clip fingernails short and do not use nail polish,' but the lowest rank for 'Foodborne disease breaks out mainly in summer time.' In sanitary management performance, 'Clip fingernails short and do not use nail polish'(4.67) and 'Wash hands after using toilet'(4.67) items showed high scores, but 'Have and use hand washer'(3.12) showed the lowest score as a result of knowledge analysis. The sanitary knowledge by job title showed that the scores of general managers were generally lower than those of others. The employees who had working duration less than 1 year had a high score in sanitary knowledge levels. The more the education of sanitation, the better the knowledge of sanitation. In sanitary management performance levels, the scores were high in personal hygiene, ingredients & preparation hygiene, facility & workplace hygiene in order. The scores of sanitary management performance levels were low for the employees who had less than 1 year working duration. The employees who had no sanitary training showed the low knowledge and sanitary management practice levels(p<0.05). The analysis of each question about sanitary management performance levels by age, job titles, frequency of sanitary education, and checklists revealed that the employees who had no sanitary training or no checklist showed the low sanitary management performance levels overall.

• Journal of Digital Convergence
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• v.13 no.11
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• pp.313-320
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• 2015

This study was to explore the impact of organizational characteristics on knowledge sharing of dental hygienist on working for dental clinic or hospital. Data were collected from 349 dental hygienists by structured questionnaires in dental clinics or dental hospitals in Korea. Data was analysed by using SPSS 18.0 program with one-way ANOVA and multiple regressions. This study showed a positive correlation between knowledge sharing and clan culture of organizational culture(t=5.060, p=.000). It was described that knowledge share of dental hygienist has an effect on work performance partially. According to the study, dental organizational forms for knowledge sharing in the dental hygienist is require to maximize the work performance.

• Phonetics and Speech Sciences
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• v.16 no.2
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• pp.59-69
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• 2024

Due to differences in singing styles and voice production between classical and popular music singers, their knowledge and practice regarding vocal hygiene may differ. This study compared the knowledge and practice of vocal hygiene among 121 university undergraduate students (58 classical and 63 popular music vocal majors). Additionally, the correlation between the level of knowledge and practice of vocal hygiene and the subjective voice evaluation was examined. The results revealed that both knowledge and practice of vocal hygiene were significantly higher in classical than popular music vocal majors, and that vocal hygiene practice was significantly higher than knowledge in the entire group. In addition, there was a weak positive correlation between knowledge and practice of vocal hygiene; and a weak negative correlation between vocal hygiene practice and subjective voice evaluation. This study suggests that popular music vocal majors have relatively lower levels of knowledge and practice in vocal hygiene than classical music vocal majors. It also highlights the need to provide tailored vocal hygiene education programs for both classical and popular music vocal majors, as they show low levels of knowledge and practice in certain aspects of vocal hygiene.

• Journal of dental hygiene science
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• v.12 no.4
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• pp.392-403
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• 2012

This study aims at providing the basic data to help establish the right identity of dental hygienist and develop the work of dental hygienists, and thereby investigating the effect of patients' perception of dental hygienist on their social demand of dental hygienist, by conducting a survey of 300 patients visiting dentists around Busan-Gyeongnam region from April 7, 2012 to April 25, 2012. The collected data is statistically analyzed by SPSS (Statistical Packages for Social Science 14.0. SPSS Inc., Chicago, IL, USA). First, I analyzed the frequency by suggesting the demographic and descriptive characteristics of data, and conducted t-test and One-Way ANOVA at 5% of significance level to figure out the degree of perception and social demand of dental hygienists depending on customers' reason for visiting dentists, and also conducted regression analysis to find the effect of the perception of dental hygienist on patient's social demand of dental hygienist. The result suggests that as the perception of the dental hygienists' role, the social demand for dental hygienists' image increases, but as perception of dental hygienists' image increases, the social demand of dental hygienists' image decreases. Therefore, it suggests that as the knowledge about dental hygienists increases, patients demand their service more, while the perception of their image lowers the social demand for their image. It turns out that as the knowledge of dental hygienists increase, the social demand for the knowledge also increases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.618-625
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• 2009

The purposes of this study were to evaluate food safety knowledge and to assess home food safety performance of home-delivered meal service recipients. Two facilities providing home-delivered meal services for older adults were located in Seoul. A total of 120 service recipients were surveyed using an individual interview technique and 97 responses were used for data analysis. A statistical data analysis was completed using SPSS program (ver.14) for descriptive analysis, t-test, ANOVA, and correlation analysis. The majority of the participants were 70 years old or older and females. They perceived their health status as poor or very poor and took more than one kind of medicines. An average score of the food safety knowledge test was 11.48 based on 18 points (63.8%). The results revealed that the older adults knew the importance of hand washing but were not aware of when and how to wash hands. There was room to improve knowledge on cleaning and sanitizing fresh fruits and using wiping cloth. The knowledge score for each category was not significantly different by gender and age. The home food safety practices of the older adults was rated as 2.8 out of 4 points; the highest score was associated for proper food handling category and the lowest score was for cleaning and sanitizing. The worst performance was related to managing hand cuts and wounds (1.96). The total knowledge score and an average performance score were significantly correlated (p<0.01). Food safety education programs targeting the older adults who receive home-delivered meal services would improve the recipients' food safety knowledge and practices related to consumption of the meals at home. The programs should focus on not only improving food safety knowledge but also changing food safety practices.