• The Journal of the Korea Contents Association
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• v.15 no.7
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• pp.148-156
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• 2015

The purpose of this study was to evaluate the dance attitude differences between gender, majors, and grades. Attitudes-towards-dance inventory(Jadranka et al., 2004) which covered affective, cognitive, and action aspects of attitudes, as well as to reflect, in a similar number of items, both the positive and negative attitude towards dance was used to investigate dance attitude for 483 dancers who are collegian. Male students were more positive attitude in the affective area among dance attitudes than female students(p<.05). Dancers who major practical dances revealed more positive attitude in the affective area than dancers majoring ballet and Korean treditional dance(p<.05). In addition, freshmen have a more positive dance attitude in the affective area compared with seniors. It was suggested that more subjects should be studied from considering major, local university as future study.

• The Journal of the Korea Contents Association
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• v.9 no.5
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• pp.355-364
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• 2009

This study investigated the labor market outcomes between IT graduates and non-IT graduates in terms of employment, wage, and work period through Monte-Carlo and Calibration method. The empirical result of the movement from work to unemployment implied that IT major graduates have stable work period irrespective of continuous employment, and but the number of work period of non-IT graduates decreases. It also showed that IT related department graduates got relatively paid more than non-IT graduates and IT major graduates was 0.8% higher wage premium than non-IT graduates.

• Convergence Security Journal
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• v.14 no.3_2
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• pp.61-70
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• 2014

The purpose of this study was to examine the types and state of the private sector's cooperative activities for public peace and order and any problems with it in an effort to step up the revitalization of police-college collaborative efforts for public security by allowing police studies majors and security science majors to participate in crime prevention activities for which the police was responsible in each local community. What problems might possibly take place if police studies majors and security science majors would be involved in crime prevention activities was investigated by making a qualitative analysis. The findings of the study were as follows: First, more human resources and equipment should be offered, as the shortage of the two was pointed out as one of problems with the police itself. Second, how to cope with accidents that might occur if police studies majors and security science majors would take part in crime prevention activities should carefully be studied. Third, it should first be carried out at college to improve an ability to properly respond to diverse situations on the spot.

• Proceedings of the Korean Society of Computer Information Conference
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• 2018.07a
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• pp.273-274
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• 2018

본 논문에서는 IT전공자들을 위해 개설된 소프트웨어 관련 과목과 로보틱스 관련 과목을 통해 학생들이 함양되었다고 인식하는 제 4차 산업혁명에 필요한 핵심 역량 및 대학생 핵심 역량을 탐색하였다. 이를 위해 한 학기동안 소프트웨어 관련 과목과 로봇 관련 과목을 수강한 경기도의 ${\bigcirc}$대학교 1, 2학년 160명을 대상으로 설문을 실시하고 총 6명을 대상으로 포커스그룹 인터뷰를 실시하여 분석하였다. 양적 분석 결과 제 4차 산업 혁명에 필요한 핵심역량 중 소프트웨어 관련 과목의 학생들은 업무처리 기술을, 로보틱스 관련 학생들은 복잡한 문제를 해결하는 기술이 함양되었다는 응답이 가장 많았다. 또한, 대학생 핵심 역량 중 소프트웨어 관련 과목을 수강한 학생들은 자기관리역량이, 로보틱스 관련 과목을 수강한 학생들은 종합적 사고력이 함양되었다는 응답이 가장 많았다. 질적 분석 결과에서도 소프트웨어 관련 과목 수강생들은 자기주도적 학습 능력이나 계획 수립 및 실행 능력과 자기 및 타인 모니터링 능력, 비판적 사고 능력이, 로보틱스 관련 과목 수강생들은 창의력, 문제해결능력, 의사결정능력, 논리적 사고력이 이전보다 긍정적인 측면에서 변화된 것으로 분석되었다. 인공지능, 로봇 등 IT기반의 제 4차 산업 혁명에 적합한 인재 양성을 위해 대학이 다양한 노력을 기울이고 있는 시점에서, 본 연구는 제 4차 산업혁명의 중심이라 할 수 있는 IT전공자를 위해 개발된 소프트웨어 및 로봇 관련 수업의 효과를 분석함으로써 시대의 변화에 적합한 대학 수업의 설계와 운영에 대한 시사점을 제공했다는 측면에서 의의가 있다.

• Journal of the Korea Convergence Society
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• v.10 no.7
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• pp.163-168
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• 2019

The purpose of this study is to find out latent needs of users through the difference of information inflow between design major and engineering major reflecting car lifestyle and to complement them. Although those two relationship deepens due to the development of industrialization, collaboration is still a difficult situation. To find out lifestyle of between those two majors, experiments were carried out quantitatively by conducting in-depth interviews and additionally survey were conducted concurrently. The results showd clearly difference in meaning and value of the automobile. This phenomenon is related to identity. The designers expressed themselves by car, and others differed by using their cars as a means of mobility.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.341-351
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• 2010

The dietary habits of 156 female college students in the Department of Food and Nutrition (n=79) and other departments (n=77) at Sahmyook University, Nowon-gu, Seoul were evaluated from September to December, 2009. All participants completed a questionnaire designed to determine the mini dietary assessment score, as well as to evaluate nutrient intake, healthrelated questions and to determine a physical score. The students in the department of food and nutrition tended to consume more vegetables than Kimchi for each meal (39.2%), fried foods twice a week (38.0%) (p<0.05) and less fruits and fruit juices (29.1%). In addition, 15.2% of students ate Samgyeopsal and Galbi less than two times a week (p<0.05). The subjects in the department of food and nutrition took less vitamin $B_1$ and more vitamin C and E than the subjects in the other departments (p<0.05). All subjects regularly exercised for 30 minutes to 1 hour (45.7%), one or two times weekly (43.5%). The subjects in the other departments consumed more nutrient supplements. Overall, 69.1% of the subjects consumed nutrient supplements. A total of 87.8% of the subjects in the other departments consumed alcoholic beverages and all subjects began to drink when they were in high school (50.4%). The primary reason given to continue drinking was to maintain good relationships with friends (76.7%). Overall, the results of this study indicate that students in the department of food and nutrition of Sahmyook university have better dietary habits and nutrient intake than those in other departments. The results highlight the necessary to introduce a practical method of inducing good dietary habits to the everyday life of students. One approach may be to provide greater opportunity for students in other departments to attend classes in the department of food and nutrition.

• Journal of the Korean Data and Information Science Society
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• v.25 no.3
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• pp.501-512
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• 2014

The purpose of this study is to improve the academic achievement of H/W majors. Firstly, this paper proposes the educational case study that develops the learner's ability, increases the interest in the unfavorable programming fields for the H/W majors, and plans to raise employment rate of programming. Secondly, this paper presents the future teaching method on programming driving improvement for the employment rate on the basis of the department's special characteristics and the actual circumstances in the field of the H/W. Lastly, this paper suggests the promising pedagogical method for educating programming by using a survey and the case studies.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.81-94
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• 2016

The purpose of this study is to measure the relative importance of the factors that affect school to work transition that food service-related majors and workers recognize. To this end, this study composed such factors into a second hierarchy level of individual background, educational background, and preparation effort to enter labor market. The study made us of the analytic hierarchy process(AHP), which calculates the importance of each factor through the relative evaluation of each factor in the hierarchy. The results of analysis are as follows. First, in the second hierarchy level, effort to enter the labor market exhibited the highest relative importance. In the case of four-year college students, educational background had the highest relative importance. Second, in case of third hierarchy level factors relating to personal background, gender had the highest relative importance. As for educational background, the type of college had the highest relative importance. As to the effort to enter labor market, overseas working experience while in college and job searching channels had high relative importance, while vocational training experience had the lowest relative importance. Third, the analysis result of complex weighted value showed that the type of college had the highest complex weighted value. In future studies, the type of businesses and business conditions in the food service industry should be subdivided for an analysis of influential factors, and, based on this, customized career guidance should be made for specific career paths of each student.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.255-267
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• 2009

The purpose of this study is to evaluate the importance and performance of the educational laboratory facilities for culinary practice. The questionnaire was distributed to 100 students enrolled in the culinary arts department at Y University located in Chung-buk province, and a total of 71 usable, completed questionnaires were received for the research. Collected data was statistically analyzed using the SPSS 10.0 Windows version, and the IPA(Importance-Performance Analysis) was conducted to compare importance and satisfaction from kitchen laboratory facilities which have been a key element of culinary education. Results of this study can be summarized as follows. Firstly, it was found that performance (M=3.42) for culinary practice facilities was lower than importance(M=4.09) for culinary practice facilities. Secondly, through IPA, the importance and satisfaction of culinary laboratory elements showed some differences between the students who had have some educational experience in culinary art prior to enrollmnet and those who had not. The former students attached importance to the usefulness of facilities rather than the size of facilities. And as rapidly improved factors, they answered ventilation and water supply facilities for culinary laboratories. The application of this study in physical environment of culinary education will contribute to improve students` satisfaction with the quality of education. However, the critical point of this study is a limited sampling, so the results of this study cannot be generalized.

• Proceedings of the KSPS conference
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• 2002.11a
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• pp.3-14
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• 2002