• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1497-1507
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• 2016

The purpose of this study was to conduct importance and performance analysis of sanitation management in workers at small and medium foodservice industries using HACCP prerequisites. Questionnaires were distributed to 500 small and medium foodservice industry workers in Seoul Gyeonggi province, and a total of 458 responses were used for analysis. Factors with relatively low comparison degree were as follows. 'Handwashing and clean uniform of employee in the workplace', 'regular checking and managing of trapped vermin and rodents', 'checking stocked raw materials', 'recording and filing the results of improved food safety factors', and 'regular cleaning and sterilizing of monitoring tools' factors must be improved along with their performance levels through sanitation education. According to the IPA results, among the 15 HACCP prerequisite factors with high importance but low performance were '2. Regular checking and managing of trapped vermin and rodents', '4. Handwashing and clean uniform of employee in the workplace', '14. Preventing food cross-contamination'. Furthermore, the small and medium foodservice industry IPA with high importance but low performance were 'Regular checking and managing of trapped vermin and rodents', 'Handwashing and clean uniform of employee in the workplace', and 'Preventing food cross-contamination' for the small foodservice industry, along with 'Vermin and rodents control' and 'Recording and filing the results of improved food safety factors' for the medium foodservice industry. Thus, there is a need for reinforced hygiene education through case studies on actual food service establishments to fulfill sanitation guidelines and set amended guides for much-needed items for small and mid-sized food service.

• Proceedings of the Korean Society of Computer Information Conference
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• 2011.01a
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• pp.145-148
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• 2011

본 연구는 전자교육(e-learning) 교수설계자의 핵심 직무역량을 분석함으로써 궁극적으로 교수설계 인력의 전문성 제고 방안 마련에 그 목적이 있다. 이를 위해 우선, 선행연구를 토대로 전자교육 교수설계자의 역량수준도와 역량중요도를 분석할 수 있는 설문 조사지를 개발하여 50명의 전자교육 교수설계자를 대상으로 설문하고 그 자료를 분석하였다. 활용 가능한 42부를 최종 분석에 이용하여 SPSS 17.0을 사용하여 통계 처리한 결과, 전자교육 교수설계자는 전반적으로 보통 수준을 상회하는 양호한 역량 수준도를 보유한 것으로 나타났지만, 역량중요도 인식과 비교해 볼 때 평균적으로 큰 차이를 나타냈으므로 직무수행을 위해 갖춰야 하는 역량의 중요성에 비해 전자교육 교수설계자의 현재 역량 수준도는 충분하지 못하다는 것을 알 수 있었다. 향후에는 인터뷰와 같은 질적인 접근을 통해 좀 더 현실적인 업무 환경을 반영한 역량 연구와 더불어 직무 인식도에 영향을 줄 수 있는 수많은 자극 가능성을 최대한 수렴한 세분화된 연구를 통해 전자교육 교수설계자의 상황과 수준에 맞는 양질의 교육 프로그램을 다양하게 제공해야 할 수 있도록 연구할 필요가 있다.

• Journal of Digital Convergence
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• v.18 no.11
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• pp.409-415
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• 2020

Objective: This study is a descriptive research study aimed to identify the needs of self-reinforcement education by applying IPA(Important-Performance-Analysis) techniques to develop the health care empowerment programs for the elderly with hypertension. Methods: The subjects of this study were 128 elderly people with hypertension over 65 years of age in areas A and B, and data were collected from 6 researchers and research assistants from May 11 to June 26, 2020. The collected data were analyzed by frequency analysis, descriptive statistics, and t-test. Results: Although the question with the highest education demands were 'I try to get my health care providers to my preferences for my treatment.' and with the greatest difference between importance and performance is the question 'I take my commitment to my treatment seriously'. Conclusion: From the results of this study, it is considered that a strategy that reflects the components of educational needs and healthcare empowerment is necessary when developing healthcare empowerment programs for the elderly with hypertension.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.557-563
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• 2017

This study aims to obtain information about the ADL and I-ADL functions of people with dementia living in the community and nursing care facilities regarding their dementia stages for the purpose of supporting occupational therapists working in dementia care centers. The information was collected from 100 people with dementia living in the community and 100 people with dementia staying in care facilities from October 1 to November 20, 2015. 15 facilities participated in this study, including nursing homes, day care centers, health centers, geriatric hospitals and metropolitan dementia centers. All of the assessors were trained in the use of the instruments, ADCS-ADL, S-IADL, S-ADL and MMSE-K, by the researcher before conducting any evaluations or interviews. In order to compare the differences in the levels of ADL according to the dementia stage, an analysis was made via the post-hoc test after conducting a one-way ANOVA. An analysis of the residence type and dementia stage was made through the independent t-test. The comparison of the level of ADL between the people with dementia living in the community and those living in nursing homes showed differences in the moderate level of dementia for all items of the I-ADL and ADL (p<.01). The post-hoc test showed that there is a difference among the minimum, mild, and moderate levels. When the differences in ADL according to the residence type were examined, there were no significant differences in any of the stages (p>.05). Considering these results, it may be critical to identify the changes in the I-ADL rather than those in the ADL for the outcome index when conducting future intervention studies on dementia.

• Bulletin of the Korean Space Science Society
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• 2004.04a
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• pp.82-82
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• 2004

인공위성의 다양한 활용분야 중 중요하며 일반적으로 많이 이용되는 것이 영상의 획득이다. 그러나 위성에서 획득된 영상은 예상치 못한 상황과 시스템의 성능에 의해 그 품질의 현격한 차이가 발생한다 그래서 고품질의 위성영상을 획득하기 위해서는 시스템에 대한 분석이 요구되며 그 분석을 기반으로 한 모델링으로 향후 설계될 위성영상의 품질을 예측 할 수 있게 된다. 향후 개발될 고해상도 위성영상의 품질 분석을 위해서는 현재 운용중인 위성의 특성분석을 기초로 모델링하여 사전에 위성영상 품질 예측을 수행할 수 있도록 해야 한다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.145-151
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• 2015

The purpose of this study was to evaluate foodservice hygiene in middle school students by analyzing the importance and performance of school foodservice by meal service area in Busan. Questionnaires were administered to 826 students in 10 middle schools (five schools for classroom service, five schools for dining room service). The average importance and performance scores were 4.11/5.00 and 3.38/5.00 for classroom service and 4.34/5.00 and 3.89/5.00 for dining room service. Dining room service had significantly (P<0.001) higher average scores importance and performance of food hygiene, environment hygiene, equipment hygiene, and employee hygiene than those of classroom service. The gap average score of dining room service was significantly (P<0.001) lower than those of classroom service. In the importance-performance analysis, 'cleanliness of tray' showed high importance and low performance for classroom service and dining room service. Areas of low importance and low performance were 'tray drying', 'cleanliness of employee' clothes', 'wearing sanitary gown, cap', 'wearing sanitary mask', and 'wearing sanitary gloves' for the classroom service, whereas 'tray drying', 'comfortable atmosphere in diningroom', 'well ventilated', 'no odor of the food in classroom', and 'cleanliness around rubbish bins' were relevant for dining room service. These findings suggest that employee hygiene management should be intensively managed for classroom service, and equipment hygiene management must be improved for classroom service and dining room service, especially cleanliness of tray. Meal service places should be changed to the dining room with support the government and private sector.

• Korean Journal of Construction Engineering and Management
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• v.8 no.2
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• pp.93-100
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• 2007

Performance measurement and evaluation is a critical issue in public funded civil infrastructure projects in recent years. As a results, Korean government has introduced the related policies and regulations based on the foreign cases to evaluate public construction projects. However, construction circumstances are different from other countries and the results from adopted regulations are not satisfied. Therefore this research proposes the critical success factors(schedule, cost, productivity, change order, safety, quality) for public construction projects based on previous related research outputs to successfully implement construction performance evaluation. Then, this paper also proposes the weights for the critical success factors. The proposed weights are developed by AHP of construction experts. Furthermore, the paper shows the difference of the weights of the critical success factors by project participants (owner, constructor, engineering, and inspector). This efforts will enhance the ability to develop an effective performance evaluation process and system for public construction projects.

• The Journal of the Korea Contents Association
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• v.11 no.11
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• pp.390-400
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• 2011

Conducting a large-scale survey to tenants of domestic business incubators(BI) in diverse growth stages, this study investigates the level of importance, satisfaction, and expectation-fulfillment perceived by tenants on various services of BI. Results of the study show that highly ranked BIs' support services in terms of importance and satisfaction levels perceived by tenants in various growth stages are quite different than highly ranked BIs' support services in terms of the expectation-fulfillment level which is measured by the gap between the level of perceived importance and satisfaction. Such findings should help BI formulating effective support and resource allocation strategies.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.14 no.2
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• pp.73-82
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• 2019

As the importance of entrepreneurship education has increased, universities are conducting various programs related to entrepreneurship for university students. Despite these efforts, however, the demand for a competency-oriented entrepreneurship education program to realize the entrepreneurial idea is not fully reflected. Therefore this study is conducted to provide strategies for the development, management, and facilitation of the entrepreneurship education program of university through the analysis of difference between the level of importance and level of performance for the development of entrepreneurship of university student. Through the literature review, entrepreneurship is classified the step of confirming entrepreneurial intention, drawing up a start-up model, and planning a venture start-up. This study is analyzed through the t-test to identify difference between level of importance and level of performance with the 15 items of 7 competencies. This study is used Borich needs analysis and the Locus for Focus Model to know the priority of education needs for the development of entrepreneurship of university student. As the result of study, university students' entrepreneurial competences between level of importance and level of performance are shown significantly different among 15 items, the first priority is 6 items and the second priority is 2 items using Borich needs analysis and the Locus for Focus Model. Four competence clusters such as self-analytic competence, ability of eliciting entrepreneurial idea, ability of analyzing idea validity, and business-plan presentation competency are suggested with the combination of first and second priority competence. In order to develop each competence, ability of eliciting entrepreneurial idea and ability of analyzing idea validity are the key of education, self-analytic competence is needed to strengthen the intention of entrepreneurship, and business-plan presentation competence is cultivated as the ability of persuading investors to realize business ideas and is applied to business situation.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.452-462
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• 2014

Purpose: The purpose of the study was to evaluate the status of events and importance-performance analysis (IPA) between industry and school foodservices. Methods: The study subjects were dietitians in industry foodservices (n = 73) and nutrition teachers in school foodservices (n = 135) in the Jeonbuk area. Demographic characteristics, status of events, and problems of implementing events were assessed using a self-administered questionnaire. Results: Approximately 67% of industry foodservices had implemented an event a month, whereas 40.7% of school foodservices did not implement events for students. The type of events that industry and school foodservices had implemented most frequently were Sambok event, Dongji event, Daeboreum event, Spring-Namul event, and Chuseok event. The industry foodservices had significantly higher average scores for performance of events than those of the school foodservices (p < 0.001). In the Importance-Performance Analysis (IPA), high importance and high performance (A area: doing great) in industry foodservices were seasonal events, traditional festival day events, anniversary events, traditional seasonal events, and personal memory events, whereas in school foodservices were traditional festival day events, traditional seasonal events, school events, and environment events. Conclusion: These results showed that events are important for the increase in customer satisfaction. Therefore, it is necessary to consider educational programs on event implementation for dietitians and employees in industry and school foodservices.