• Title/Summary/Keyword: Arts Management

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Development of Content for Gender-Sensitive Work-Life Balance Organizational Culture Education : Focusing on Small and Medium-Sized Enterprises in Jeonnam Area (성인지적 일·생활균형 조직문화 교육 콘텐츠 개발 : 전남지역의 중소기업을 중심으로)

  • Lee, Yu Ri
    • Journal of Family Resource Management and Policy Review
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    • v.27 no.4
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    • pp.49-62
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    • 2023
  • In order to create an organizational culture that prevents women's career breaks and promotes economic activities, this study aimed at developing educational content for workplace culture improvement for both male and female workers working at small and medium-sized enterprises in Jeollanam-do. The core content composition and content design specifically consider the characteristics of Jeollanam-do based on an advisory meeting of the field experts and researchers to ensure the on-site utilization of the content and the validity and consistency of the teaching content. The educational content is divided into three areas: understanding, effectiveness, and the implementation of a gender-sensitive work-life balance organizational culture. The aim of the content is for all employees to understand the meaning of work-life balance and to improve the organizational culture of their company from the perspective of individuals, families, companies, and society. In particular, the intention was to personally identify and implement measures to improve a gender-equal work-life balance, not only at work, but also with regard to domestic labor and leisure time. Furthermore, the content is presented from a gender-sensitive perspective that encompasses diversity, systems, and programs targeting women, men, single people, married people, young people, the elderly, and people with disabilities - all these groups are explained as examples. The content emphasizes that we should all actively participate in improving the organizational culture of our companies. In addition, the Women's New Work Center should seek ways to increase the motivation for the voluntary participation by companies and strengthen the expertise of instructors in work-life balance education.

Research on APC Verification for Disaster Victims and Vulnerable Facilities (재난약자 및 취약시설에 대한 APC실증에 관한 연구)

  • Seungyong Kim;Incheol Hwang;Dongsik Kim;Jungjae Shin;Seunggap Yong
    • Journal of the Society of Disaster Information
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    • v.20 no.1
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    • pp.199-205
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    • 2024
  • Purpose: This study aims to improve the recognition rate of Auto People Counting (APC) in accurately identifying and providing information on remaining evacuees in disaster-vulnerable facilities such as nursing homes to firefighting and other response agencies in the event of a disaster. Methods: In this study, a baseline model was established using CNN (Convolutional Neural Network) models to improve the algorithm for recognizing images of incoming and outgoing individuals through cameras installed in actual disaster-vulnerable facilities operating APC systems. Various algorithms were analyzed, and the top seven candidates were selected. The research was conducted by utilizing transfer learning models to select the optimal algorithm with the best performance. Results: Experiment results confirmed the precision and recall of Densenet201 and Resnet152v2 models, which exhibited the best performance in terms of time and accuracy. It was observed that both models demonstrated 100% accuracy for all labels, with Densenet201 model showing superior performance. Conclusion: The optimal algorithm applicable to APC among various artificial intelligence algorithms was selected. Further research on algorithm analysis and learning is required to accurately identify the incoming and outgoing individuals in disaster-vulnerable facilities in various disaster situations such as emergencies in the future.

A Study on Information Sharing Methods for Casualties in Maritime Emergency Scenes (해양응급현장에서의 사상자 정보 공유 방안에 관한 연구)

  • Seungyong Kim;Incheol Hwang;Dongsik Kim;Jungjae Shin
    • Journal of the Society of Disaster Information
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    • v.20 no.1
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    • pp.206-212
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    • 2024
  • Purpose: This study conducted research on the sharing of information to enhance the survival rate of emergency patients by swiftly transferring them to appropriate hospitals through sharing the patients' conditions, treatment histories, and transportation information with the Maritime Police Agency and relevant agencies when emergencies occur in the marine environment. Methods: In this study, emergency patient information classified in a smartphone app was received, stored, and transmitted using the LoRa communication method by electronic triage tags, and the transmitted emergency patient information was implemented to be collected in real-time through a hybrid triage system along with LoRa receivers. Results: Through the hybrid triage system, it was possible to receive emergency patient information according to the distance or confirm delayed reception. It was observed that most data were received when the distance was short, while data reception was unsuccessful in relatively longer distances. Conclusion: It was confirmed that in mass disaster environments where internet communication is impossible, rapid and accurate understanding of casualty information at disaster sites and appropriate disaster responses can be achieved using self-networking methods such as LoRa communication. However, limitations inherent in communication methods were also recognized. Further research on various communication methods is required to collect emergency patient information and transfer them to appropriate hospitals in situations where internet communication is unavailable.

Quality Characteristics of Radish Pickle added with Different Amounts of White Wine (백포도주 첨가량에 따른 무 피클의 품질특성)

  • Kim, Ki-Bbeum;An, Dong-Gi;Hwang, Su-Young;Nam, Jung-Suk;Choi, Soo-Keun
    • Culinary science and hospitality research
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    • v.21 no.4
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    • pp.72-85
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    • 2015
  • This study was conducted to examine the quality characteristics of radish pickle added with different amounts of white wine (0, 3.75, 7.24, 10.48, and 13.50%), stored for 0, 1, 2, 3, and 4 weeks. The sugar content of the pickle solution decreased significantly(p<0.001) as the concentration of white wine increased, and decreased significantly(p<0.001) as the period of storage lengthened. The pH value of the pickle solution increased significantly(p<0.001) as the concentration levels of white wine rose. And a period storage decreased significantly(p<0.001) during the period of storage from week 0 to week 4 [makes no sense; recommend deletion]. The L-value of the solution increased significantly(p<0.001) with increasing concentrations of white wine, while the a-value and b-value both decreased. In addition, the L-value of radish pickle decreased significantly(p<0.001) as white wine concentrations increased, while the a-value and b-value increased. The hardness of the radish pickle increased significantly(p<0.001) when white wine concentrations were increased after 1 week. Hardness decreased significantly(p<0.001) during the period of storage. According to the results of sensory tests, appearance, taste, and overall preference were higher in the 30% additional sample[I can't find what this refers to]. These results are expected to be useful in producing radish pickle of optimal quality and to contribute to the development of various foods and the advancement of the food industry.

The Effect of Hotel Bakery Employee's Perceived Organizational Support and Self-Efficacy on Organizational Commitment (호텔베이커리 종사자의 셀프리더십이 자기효능감 및 조직몰입에 미치는 영향)

  • Cho, Sung-Ho;Han, Kwang-Sik;Lee, Myung-Ho
    • Culinary science and hospitality research
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    • v.22 no.3
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    • pp.66-78
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    • 2016
  • The purpose of this study was to provide hotel bakery organizations with useful information for human resources management based on a substantial clarification of the relationship and correlation of hotel bakery employees' self-leadership, self-efficacy, and organizational commitment. Resources were gathered from June 20, 2015 to July 10, 2015 by distributing a total of 500 surveys, from which 377 were collected. Excluding 23 survey forms not suitable for the analysis, 354 survyes were processed through factor analysis, reliability test, and multivariant structural analysis using SPSS 18.0 and AMOS 18.0 to verify the hypotheses. The findings of the analysis can be summarized as follows: first, behavior-centered strategies, natural compensation, and constructive thinking strategies had a significantly positive impact on self-efficacy. Second, in the analysis of impact of self-efficacy on organizational commitment, it was significant for emotional immersion, but did not have a significantly positive impact on normative immersion. Third, in the relationship between self-leadership and organizational commitment, behavior-centered strategies and natural compensation did not have a significant impact on emotional immersion. However, constructive thinking strategies had a significant impact. The following implications can be derived based on the above findings: this study implies the possibility of future studies on the variables of self-efficacy as it set behavior-centered strategies, natural compensation, and constructive thinking strategies as the preliminary factors under hotel bakery employees' self-leadership; and it analyzed the causality of each factor with emotional immersion and normative immersion as the subordinate factors of self-efficacy and organizational commitment to show that self-leadership and self-efficacy of hotel bakery employees based on emotional immersion and normative immersion can stably improve the organization of hotel bakeries.

A Study on the Children's Eating Habits and Food Preference according to Their Parents' Economic Status (I) - Seoul & Gyeonggi (Incheon) Area - (부모의 경제수준에 따른 자녀의 식습관과 식품기호도에 관한 연구 (I) -서울.경기 (인천)지역을 중심으로-)

  • Chung, Hea-Jung;Eum, Yun-Ho;Kim, Jung-Yoon
    • Journal of Nutrition and Health
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    • v.41 no.1
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    • pp.77-88
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    • 2008
  • This research was carried out a to investigate the food habit and preference of parents' social and economic level with 681 children (145 of Kindergarten, 300 of Children, 236 of Adolescences) in Seoul and Gyeonggi area using question naires. The parents' income level divided into 2 groups, less than 4 million won and equal or greater than 4 million won. Most of the middle years were over-weighing but kindergarten and adolescences had standard weights. The majority of parents had Bachelor degrees, most of father were office workers, majority of mothers of kindergarten with parents' income level less than 4 million won were professional women and mothers of the rest of the groups were mostly house wives. The middle years with parents income level less than 4 million son were skipping meals most frequently, but other groups didn't show much differences in their eating habits. All age groups showed that they like meats the most and dislike vegetables the worst. All age groups also showed that they mostly eat out 1-2 times a week and the next was 3-4 times a week. All age groups preferred ice creams, fruits, juices and snacks for their desserts. The middle years with parents' income equal or greater than 4 million won also showed high preference on strawberry and chocolate flavored milk, burgers and pizzas. The food s that preferred to eat when dining out were Chinese foods (Ja-jang-myeon and sweet and sour pork) for kindergarten group, Korean foods (kalbi and bulgogi) for the middle years with parents' income level less than 4 million won, family restaurant food (steak and rib) for the middle years with parents' income level equal or greater than 4 million won and Korean foods (kalbi and bulgogi) for the adolescences. The preferred cooking methods were roast (fish and sea weeds) for the kindergarten, roasted meat for the middle years, Kimchi and bean paste pot stew for the adolescences with parents' income level less than 4 million won and roasted meats for the adolescences with parents' income level equal or greater than 4 million won. The results showed that the adolescences with higher parental income lever preferred meats.

Influence for a state of nutrition reached over Hb formation (영양상태(營養狀態)가 Hb 형성(形成)에 미치는 영향(影響))

  • Lee, Geum-Yeong;Jeon, Kwan-Bae
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.4 no.1
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    • pp.13-17
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    • 1975
  • 1. A nursery school principal must think over physical stamina and health of his children, and he must make an epoch making changes to nutrition control. I think that authorities concerned must give weight to quality before quantity to manage the nursery school. If the nursery school principal who has aid received from abroad and his native country must manage the nursery school rationally. It is expected that, though the nutrition level is below the level of sports middle school children, it is above the common level of home children. 2. I fear that the calories which the pupils of sports middle school assimilate a day on the average is apt to be more calories as compared with other pupils of their age(weight). This is also true for their level of activity. It is required that the nutritionist must recheck the quantity of the calorie provision. 3. I took no thought about infection with parasites in this thesis. It is because that the pupils of sports middle school have much Hb (hemoglobin), because they have had meals with a settled menu for a year or two. So, that it is expected that it is caused only by the nutritious foods regardless of parasites and that they have little Hb(hemoglobin). Besides though they are little pupils, because they have much Hb. Of taking the level with upper life classes of the the Ewha Girls University students, it will be more reliable. Therefore as we maintain the states of health of the common home children and nursery school children normally, to increase the national power, the managers of nursery schools or the heads of families must pay attention to the control of nutrition, and authorities concerned must pay attention to the control of nutrition, and authorities concerned must take the trouble much more to the management of nursery school.1. We have been undertaking the occupations of the family plannings for more ten years. But we have still failed to realize the anticipated result in the farm villages. Though it is not in this district, I think that we must make efforts in these occupations urgently, and control increases in population, decrease the consumptions of food and salt, and contribute to the increasing of the general income. 2. There is a tendency to take a little more salted foods in the cities than in the farm villages. But we are apt to take more salt in quantity(20g) to be taken in a day both in the cities and in the farm villages than it is necessary to us. So it is required that we must grope for a means of increasing of the general income as early as possible, and that we must improve our diet to be got rid of dietary life in importance. And so we have to study throughly the side effect caused due to too much salt to be taken in, if it is discovered, we must spour on a means of sweep of it.

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The Effect of Curiosity and Need for Uniqueness on Emotional Responses to Art Collaborated Products including Moderating Effect of Gender (독특성 추구성향과 호기심이 아트 콜라보레이션 제품에 대한 소비자의 감정에 미치는 영향: 성별에 따른 조절효과)

  • Ju, Seon Hee;Koo, Dong-Mo
    • Asia Marketing Journal
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    • v.14 no.2
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    • pp.97-125
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    • 2012
  • Companies recently introduce art collaborated products incorporating culture into a product. Art collaborated products include incorporating famous movies and/or design of an artist into a newly launched product. The introduction of art collaborated products are gradually increasing. However, research for this trend is relatively scarce. Although research concerning design has discussed a number of different factors as playing a role in influencing responses to design including culture, fashion, innate preferences, etc.), only limited attention has been paid to the processes by which consumers generate responses to product designs. People with different characteristics may respond differently. When people encounter these art products, they may become curious, may think that these products are unique, novel and innovative. People tend to show different levels of curiosity when they encounter new and novel objects, which they have rarely seen or experienced. Curiosity is defined as a desire for acquiring new knowledge and new sensory experience. Previous studies demonstrated that curiosity motivates individuals to engage in exploratory behaviors. People also show different levels of need for uniqueness, which is defined as being different from others or becoming distinctive among a larger group. Individual's need for uniqueness results from signals conveyed by the material objects that individuals choose to display. Recently, researcher have developed the need for uniqueness with three distinct constructs. These three concepts include creative choice, unpopular choice, and avoidance of similarity. Creative choice is a trait tendency of an individual by expressing or differentiating himself from others through consumptions of unique products. Unpopular choice is related to an individual's tendency to consume products, which deviates from group norms. Avoidance of similarity is linked to the avoidance of consumption behavior of products that are not famous. Past research implies that people with different levels of need for uniqueness show different motivational processes. Previous research also demonstrates that different customer emotions may be derived when consumers are exposed to these art collaborated products. Research tradition has been investigated three different emotional responses such as pleasure, arousal, and dominance. Pleasure is defined as the degree to which a person feels good, joyful, happy, or satisfied in a situation. Arousal is defined as the extent to which a person feels stimulated, active, or excited. Dominance is defined as the extent that a person feels powerful vis-a-vis the environment that surrounds him/her. Previous research show that complex, speedy, and surprising stimuli may excite consumers and thus make them more pleased and engaged in their approach behavior. However, the current study identified these emotional responses as positive emotion, negative emotion, and arousal. These derived emotions may lead consumers to approach and/or avoidance behaviors. In addition, males and females tend to respond differently when they are exposed to art collaboration products. Building on this research tradition, the current study aims to investigate the inter-relationships between individual traits such as curiosity and need for uniqueness and individual's emotional responses including positive and negative emotion and arousal when people encounter various art collaborated products. Emotional responses are proposed to influence purchase intention. Additionally, previous studies show that male and females respond differently to similar stimuli. Accordingly, gender difference are proposed to moderate the links between individual traits and emotional responses. These research aims of the current study may contribute to extending our knowledge in terms of (1) which individual characteristics are related to different emotions, and (2) how these different emotional responses inter-connected to future purchase intention of arts collaborated products. In addition, (3) the different responses to these arts collaborated products by males and females will guide managers how to concoct different strategies to these segments. The questionnaire for the present study was adopted from the previous literature and validated with a pilot test. The survey was conducted in Daegu, a third largest city in South Korea, for three weeks during June and July 2011. Most respondents were in their twenties and thirties. 350 questionnaires were distributed and among them 300 were proved to be valid (valid response rate of 85.7%). Survey questionnaires from valid 300 respondents are used to test hypotheses proposed. The structural equation model (SEM) was used to validate the research model. The measurement and structural model was tested using LISREL 8.7. The measurement model test demonstrated that consistency, convergent validity, and discriminat validity of the measurement items were acceptable. The results from the structural model demonstrate that curiosity has a positive impact on positive emotion, but not on negative emotion and arousal. Need for uniqueness has three different sub-concepts such as creative choice, unpopular choice, and avoidance of similarity. The results show that creative choice has a positive effect on arousal and positive emotion, but has a negative impact on negative emotion. Unpopular choice has a positive effect on arousal, but on neither positive nor negative emotions. Avoidance of similarity has no impact on neither emotions nor arousal. The results also demonstrated that gender has a moderating influence. Males show more negative emotion to creative and unpopular choices. Implications and future research directions are discussed in conclusion.

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The Effect of Heating time on the Quality of Short Necked Clam Stock (가열시간이 바지락 육수 품질에 미치는 영향)

  • Choi, Eun-Joo;Kim, Dong-Seok;Bae, Gum-Kwang;Choi, Soo-Keun
    • Culinary science and hospitality research
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    • v.20 no.2
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    • pp.65-78
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    • 2014
  • This study was aimed to develop short necked clam stock, which is the base of sauce, soup, etc., using various nourishing elements in short necked clams. In short necked clam stock with different heating times, the moisture content was significantly different (p < 0.05). For the color value of short necked clam stock, L value was the highest in S1(31.15), while the highest a value was found in S5(-0.36) and the highest b value in S5(0.67). pH was the lowest as 7.35 in S5. When heating time increased, pH decreased significantly (p < 0.001). The sugar content was the highest as $3.30^{\circ}Brix$ in S5 and the lowest as $2.63^{\circ}Brix$ in S1. The salinity content was the lowest as 0.73% in S1, and it increased significantly(p < 0.001) with increased heating time. Na was the highest among the mineral contents and the highest K, Mg, Ca, Fe contents were found in S5 heated for 60 mins. Twenty one kinds of free amino acid were detected in short necked clams. The highest essential amino acid content was arginine, the highest flavor enhancing free amino acid was glycine, and the highest derivative amino acid was taurine. The test for characteristic differences of short necked clam stock showed that savory taste and savory flavor of S4 heated for 50 mins were the highest. According to the results of acceptance test, S3 showed the best results. In conclusion, short necked clam stock showed great preference with increased heating time, and the preference has increased when it was simmered for 35~40 mins.

A Study on the Development of Sauce Using Paprika Powder (파프리카가루를 이용한 소스 개발에 관한 연구)

  • Kim, Ha-Yun;Choi, Soo-Keun;Kim, An-Na;Choi, Hye-Jin;Lee, Jong-Pill
    • Culinary science and hospitality research
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    • v.18 no.4
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    • pp.243-254
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    • 2012
  • The purpose of this study is to rapidly produce a sauce using paprika powder in a short period. The test results of moisture content, pH, salinity, color, texture, reducing sugar, amino-nitrogen, and sensory testing are as follows. The water content of sauce (CON) using paprika powder was 26.31%, whereas 31.58% in SP1, 31.40% in SP2, 30.84% in SP3, and 24.08% in SP4. pH value increased with increasing paprika powder (P<0.001). Salinity ranged from 4.87% to 5.22%, which showed a lower value than that of a former study. In terms of color, SP3 showed the highest L value (28.01), and CON showed the highest a and b values (P<0.001). In textural properties, CON showed the highest hardness of 205.50, whereas SP3 showed the lowest hardness of 106.53. Contrary to the results for hardenss (ED:?) CON showed the lowest adhesiveness which was -704.17, SP3 showed the highest value which was -348.93. SP1, and SP2 showed the highest reducing sugar value (P<0.001), and SP1 and SP4 showed the highest and lowest values of amino-nitrogen, respectively (P<0.001). In the results of sensory tesating, SP2 showed the greatest appearance and flavor, but was not found to be significantly different to any of the others. CON, SP1 and SP2 showed the best texture(P<0.05) and SP2 showed the best interest among them with no significant difference. According to these results, SP2 made with 200g of paprika powder, 150g of soy powder, 600g of grain syrup, 500g of water, and 75g of salt showed the highest sensory interest value and was determined to be the most suitable for making the paprika sauce.

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