• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.79-88
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• 1995

The purposes of this study were to : a) investigate actual time spent and expected labor time spent on management activities, and b) develop standardized indices of dietetic staffing needs in employee foodservice. A job analysis questionnaires were developed and mailed to 65 dietitians who were members of The Korean Dietetic Association Practice Group, members with management responsibilities in employee foodservices. Completed questionnaires were received from 32 dietitians for a response rate of 49%. The questionnaire contained two parts with a total of 99 statements. Statistical data analysis was completed using the SAS programs for descriptive analysis, wilcoxon signed ranks test, wilcoxon rank sum test, and pearson correlation. The results of this study can be summarized as follows. 1. The actual time spent on management activities by dietitians in employee foodservice was 69.80 hours and expected labor time spent was 61.81 hours. And they were significantly different (p<0.05). 2. ILO allowance rate( 11%) was applied: The standardized working hours per week of dietitians working in employee foodservice with manufacturing and industrial plants, and office building were 79.61 and 64.25 respectively ; Staffing need indices were 1.81 and 1.46 respectively on the base of 44 working hours. 3. The average standardized working hours per week was 68.61 hours and staffing need indices was 1.56

• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.66-78
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• 1995

The purposes of this study were to a) analyze the dietitian's job as a foodservice manager in employee foodservice, b) examine the performance and importance levels of management activities, c) determine factors affecting performance and importance levels of management activities. A job analysis questionnaires were developed and mailed to 65 dietitians who were members of The Korean Dietetic Association Practice Group, members with management responsibilities in employee foodservices. Completed questionnaires were received from 32 dietitians for a response rate of 49%. The questionnaire contained two parts with a total of 99 statements. Statistical data analysis was completed using the SAS programs for descriptive analysis, Wilcoxon signed ranks test, Wilcoxon rank sum test, and pearson correlation. The results of this study can be summarized as follows. 1. The average score of performance and importance levels on management activities were 3.11, 3.99 respectively. And they were significantly different(p<0.001). 2. The performance level was significantly correlated to working hours per week(r= .6598, p<.01), number of meals(r=.3934, p<.05) and foodcost(r=.5208, p<.05). 3. The importance level on management activities was significantly correlated to working hours per week(r=.6214, p<.05), number of meals(r= .4161, p<.05) and foodcost (r =.6920, p<.01).

• Journal of the Korean Dietetic Association
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• v.17 no.3
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• pp.287-301
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• 2011

This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly welfare facilities (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safety management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sanitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice workers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.25 no.4
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• pp.5-27
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• 2014

This study investigated professional values on which the practices and the perceptions of professions were based, then identified common professional values and different ones. The codes of ethics by professional organizations of libraries, archives, or museums in the U.S., Canada, the U.K. and Australia were selected for the analysis. Predicated on the literature review, common professional values were derived from the existing studies. While conducting the analysis, 13 values were identified and finalized. As a result, it was found that common professional values included access, privacy, stewardship, professional conduct and professional responsibilities to the society. Intellectual freedom in the library area, records as an evidence in the archive area, and research and interpretation in the museum area are those emphasized and unique in each area.

• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.243-258
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• 2008

This study was conducted to gather basic data on the tasks and roles of nutrition teachers by analyzing the changes inwork importance, performance frequency, and organizational environment after dietitians were transposed to nutrition teachers. E-mail surveys were sent to 100 newly assigned nutrition teachers who previously served as dietitians in Gyeonggi province. A total of 72 teachers responded to the survey. The respondents were asked the importance and frequency of 9 work-related duties performed as a dietitian and nutrition teacher, respectively. They were also surveyed regarding their satisfaction perceptions for 5 organizational changes. The majority of respondents were 36 to 40 years old (48.6%) and had 10$\sim$20 years of work experience (58.3%). Significant differences were found for work importance after changing to the role of nutrition teacher (p<0.001). In addition, work performance frequency differences were found for the categories of nutrition education, nutrition counseling, and dietary guidance. These results were attributable to the differences in work importance and performance frequency by now being a nutrition teacher rather than a dietitian. The respondents had increased satisfaction levels after changing from dietitian to nutrition teacher (p<0.001) in terms of 'pride for change in work', 'satisfaction level for pay', and 'satisfaction level for change in the organizational environment'. In order for nutrition teachers to have effective work performance, 'personal capabilities' and 'school manager support' should be coordinated. Overall, the results of this study suggest that effective training programs should be developed for nutrition teachers they can effectively complete newly assigned work tasks.

• JOURNAL OF ELECTRICAL WORLD
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• s.351
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• pp.89-94
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• 2006

에너지 해외의존도 97%, 무역의존도 70%인대한민국. 우리는하루220만배럴, 연간8억배럴이상을소비한다. 부존자원이 극도로 빈약한 우리나라가 나아가야 할 길은자명하다. 에너지 자원을 거의수입해 의존하다보니 이를고부가화 해 내수에 돌리면서 최우선으로 수출을 통해 온나라가 먹고 살고 있다해도 과언이아니다. 해외 에너지자원을 안정적으로 확보하는 것이 바로 국가경쟁력의 근원이 되는것은 어제오늘의 일이 아니다. 고유가 파고를 헤쳐나가야 한다는 절박한현실에서안정적인 에너지자원확보를 위한 정부의 해외자원분야 정책 및 민관전략이 올들어 의욕적으로 전개되고 있다. 우선정부는 자원개발 업무를 강화하기 위해 현재1과1팀의 자원개발조직을 보강하 고유전개발팀을 신설하는 등 모두3개팀으로 늘린다. 나아가 해외 자원확보에주력 산업 동반진출도 착착진행하고 있다. 국내 자원 개발 기업과 에너지관련기업, 해외진출기관등 14곳으로 구성된 ‘에너지산업해외진출협의회’도 최근 출범시켰다. 유전을탐사하거나 개발하는데 개인들도간접투자할수있는 ‘유전개발펀드’도 7월에 첫 선을 보인다. 약2000억원규모의이 시범펀드 도입 등을 통해 자원개발을 가속화,2013년까지원유-가스자주개발률을18%(원유15%, 가스30%)까지 끌어 올릴 계획이며 여기에16조원 신규투자가 소요 될 것으로보고있다. 이같은 일련의 공격적인 움직임은 단순히 돈을 주고 자원을 사오는 기존방식을 앞으로는과감히탈피,자원부국이 원하는 산업인프라등을 수주해제 공한뒤 그 대가로자원을 확보하는 총체적 자원확보전략에 무게를두겠다는 의지를 담고 있어 고무적이다. 여기에 다원유 등 수입원자재 가격이 급등세를 보이고있는 가운데 우리나라의 해외 자원개발사업이 활기를 띠고있다.석유공사는 민간기업들과 함께 지난해에만 예멘2곳 등 전세계 5개국9곳의 석유 및 천연가스 광구계약을체결, 올들어 최근참여사들과 함께 주주간계약 서명식을 갖고본격적인 사업을 추진 중이다. 광업진흥공사역시 SK네트웍스와제휴, 최근 전체 매장량이650만t으로 추정되는 중국 후난성의 아연광 탐사권을 획득, 합작 사설립계약을 체결한 것으로 알려지고 있다. 민간기업들도 해외자원분야진출이 활발하다. 기업들의 해외 자원개발을 위한 투자규모도 늘어 올해38개 해외 자원개발기업이 32개국 211개 사업에 모두31억달러를 투자할 계획인것으로 나타났다. 이에본지는 올해 들어서도 고유가의 지속으로 속증하고 있는에너지수입동향과 해외 자원 개발의 현실과 문제점, 개선방향, 나아가 최근 안전적인 자원확보를 위한 동향을 진단해본다.

• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.117-127
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• 1999

This study was carried out to provide the improvable way of foodservice management to dietitian in the elementary schools. For this purpose the serving pattern of food, menu planning, nutrition education, leftover management and difficulties in foodservice were investigated. The survey was conducted through questionnaires, which were collected from 249 dietitions randomly selected in Taejon and Chung Nam. Data were analyzed by SAS program. The main results of this study are as follows. The children in Taejon took foods in the class room(65.7%) and those in Chung Nam in the dinning hall(89.9%)(p<0.01). In menu planning the balance of nutrition(42.6%) was mainly considered and then food preference(19.7%), variety of menus(16.1%), food cost(16.1%), composition of food color, taste and texture(3.2%), skills of food making(1.6%) and the number of students(0.8%). They referred cooking magazines(47.7%), the previous menu(42.2%), children's opinion(7.2%) for planning menu. The insufficiency of implements and devices for food(24.1%) and lack of season's food(20.4%) were indicated as difficulties in their job. 34.5% of dietitians used a standard menu, 79.5% investigated food preference of children, 74.3% evaluated taste of foods before serving, and 80.7% regularly checked leftover. The major reason for leftover was careless of the teacher in charge in Taejon and bad taste of foods nutrition in Chung Nam(p<0.001). 98.5% of them answered that they had the responsibility for nutrition education in elementary school. They had a hard time in relationship with the staffs in school(40.6%) and employees for food(39.8%), and lack of market information(38.2%). To efficiency of dietitian's work can be enhanced by reflecting the results of children's food preference and leftover, by using standard cooking method and proper cooking utensil, and by performing nutrition education for children by themselves.

• Journal of Korean Society of Archives and Records Management
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• v.22 no.1
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• pp.1-25
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• 2022

This study aims to identify the current situation and core competencies of records managers and archivists through an in-depth interpretation of the perception and its meaning behind their experiences and, based on them, to seek the educational service directions of professional organizations. As a result of qualitative data analysis using interpretive phenomenological research method, this study identified three categories of field needs, core competencies, and educational service directions, as well as 10 super-topics, 30 sub-topics, and 82 semantic units. Based on this, this study has suggested the educational service directions of professional organizations, such as the provision of opportunities to secure external driving forces for work innovation, the provision of learning opportunities for communication and public discussion among institutions, and the provision of new partnerships and practical learning opportunities. This study is meaningful in having derived the main educational service directions that professional organizations should focus on and support by identifying the current situation and core competencies of records managers and archivists.

• The Journal of the Convergence on Culture Technology
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• v.10 no.3
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• pp.233-241
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• 2024

This study conducted an analysis of the changes in social work fields, focusing on the 'generational differences' after the COVID-19. As a result of the study, various opinions were presented in two areas: experience and perception of social workers and requirements of social workers. Social workers in their 20s had many requests for improvement of the current working environment and the Local Government and the Association, and those in their 4~50s had many comments about the working environment. Based on these research results, this study proposed the following practical and policy improvement measures. First, it is necessary to improve the low level of salary, work conditions and environment. Second, a safe work environment is required. Third, it is necessary to pay attention to the changed perceptions of social workers and make efforts to match them.

• Korean Security Journal
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• no.12
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• pp.117-147
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• 2006

This study aims to propose efficient way to operate the security guarding system from the perspective of administration, policy, law, institution and operation as to the private security guarding system as the Korean security guarding system needs multifaced analysis and measure to ensure efficient operation. The growth strategy has to be restructured and segmentation market needs to be driven in order to cope with the changing conditions of company from the perspective of administration. And private security guarding service companies must refrain from excessive competition while improving the contracting method such as minimum price bidding, etc. From the perspective of policy, the functions of relevant organizations such as the National Police Agency, security association, etc, and mutual cooperation must expand. Also, the profit generation event needs to be privatized and the more positive perception toward the private security guarding service is necessary. In addition, security exhibition and seminar can be expanded to lay the groundwork for the advancement of private security system. From the legal and institutional perspective, the security guarding service related law must be revised and the certification system must b introduced to cope with the changing requirement. The security guarding instructor system must be strengthened to ensure a faithful and earnest implementation of duty to instruct, supervise and educate security guarding personnel. From the perspective of security guarding system's operation, professional security technique must be introduced and applied, and the volunteer application system must be established. In addition, standard 'security guarding manual' must be crafted, and the equipment for security guarding must be modernized to ensure an efficient operation of private security guarding services.