• Culinary science and hospitality research
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• v.13 no.2
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• pp.136-152
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• 2007

This study was carried out to survey the degree of the perception and necessity of wedding food prepared by housewives. The participants of the survey were 331 housewives lived in Busan and Kyungnam area. The findings could be summarized as follows: The housewives lived in Busan and Kyungnam area had evaluated the necessity of wedding foods, Paebaek foods or Yedan foods. The respondents of 36.6% answered that they will order wedding foods from specialists, whereas 28.7% said that they will prepare them by themselves. More than half of the respondents(56.2%) thought that current wedding foods were prodigal and have to be done in thrifty manner. Broadly 46.8% of the respondents considered that the ritual practices of wedding foods will decrease steadily. A conclusion was that lots of participants had a negative view of wedding foods and pointed out the necessity of developing them to reflect traditional wedding customs with economic costs.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.517-527
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• 2002

This study investigated the attitude toward and practices of the wedding foods among housewives. Data were collected from 525 housewives living in areas of Busan and Kyungnam and analyzed by bivariate analyses. Most of the respondents were from Busan metropolitan area (77.9%) and in the age of thirties and forties (66.3%). About the occupation, 43.5% of them were full-time housekeepers and 34.7% were workers. The highest proportion was found in those completed the high school (49.3%), those with a monthly family income of a million won (44.2%), and those from the nuclear family type (66.9%). For the attitude toward the continuity of wedding foods, most respondents (52.1%) had an opinion that the practice of serving the traditional wedding foods should be disappeared in a near future. The respondents had a general attitude that procedures of wedding ceremony including wedding foods should be changed to reflect the degree of modernization. Also, they showed an attitude that one of the wedding ceremonial procedure, Pebaek had to reflect the current custom. The kinds and the volume of wedding foods should be lessened so that the ceremonial procedure should be brief which included only the basic one. Most of the respondents preferred the basic one to the luxurious one. These attitudes toward and practices of wedding foods varied depending on sociodemographic characteristics.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.338-347
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• 2009

The purpose of this study was to evaluate student's perception of their high school foodservice in the Busan and Kyungnam area. For this study, questionnaires were distributed to 254 students in 6 high schools in the Busan and Kyungnam area. The students assessed the importance and performance of school foodservice at 3.90/5.00 and 3.25/5.00 respectively. The importance mean scores of students were showed significantly(p<0.001) higher in sanitation and freshness of food items than any other factor while showed lowest in the frequency of dessert offering and the diversity of dessert items. The analysis result revealed that two factors, the diversity of dessert items and the harmony of main dishes and desserts, should be urgently improved. This result is expected to provide a school foodservice management team with useful information in its food service operation.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.137-147
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• 2007

This study aims to provide the preliminary information for developing a local marine product brand of Busan by investigating consumers' preference and behavior when they choose marine products. The results of the study confirm the importance of branding local marine products. Subjects think a brand of marine products plays an important role in their choice of marine products and has positive relationships with credibility, taste, price premium of products. The results also show that consumers' satisfaction with a marine product brand can be significantly influenced by its taste, package design, and price. When asked about developing a new Busan marine product brand, more than 80% of subjects answer that they are likely to purchase its products and even more respondents think developing a brand has a positive impact on the economy of Busan area.

• Korean Institute of Interior Design Journal
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• no.33
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• pp.36-45
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• 2002

The purpose of this study is to investigate the chronological characteristics of the strategy for the house marketing in terms of the apartment lots for sale advertisements appeared to be from 1970's to 1990's in Busan·Kyungnam area. For the analysis of the newspaper advertisement, a new residence environmental indication is introduced to this research as referring to the existing research data. With this indication, therefore, this study is to examine what contents of the advertisements are. Moreover, as analyzing how frequently the advertisements have been inserted in the newspaper, it shows the characteristics which the construction industry has planned for sale of apartment in lots. The results are as follows; First, the frequency of the appearance in the newspaper about each unit and block in an apartment complex has been on the decrease. On the other hand, the importance about the surrounding area has been on the increase during the period. It shows that consumer require more about the surrounding area issues than each unit itself. Second, in the case of the outdoor space in the apartment complex, the frequency of the appearance in the newspaper has been kept a certain levels during the period. It is clear that the consumers have been concerned about the outdoor space throughout the period. Third, the most important issue is the qualify of site location, such as the benefits of the traffic, the levels of the education environment, the natural environment of the apartment complex and so forth. The frequency of the appearance in the newspaper has been kept increasing since 1970's in the advertisement. It clearly shows that this issue has been standardized for purchasing a house.

• The Journal of Korean Society for School & Community Health Education
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• v.10 no.2
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• pp.95-108
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• 2009

Objectives: This study is to explore school related adjustmental perception to department of dental hygiene of college students and images of employment. Methods: We surveyed 355 students at department of dental hygiene in Kyungnam and Busan during the period from August to October, 2009 using a self-administered questionnaires. Collected data were analyzed using SPSS 14.0. Results: Students were barely satisfied with the curricula. More than a half respondents said they were fairly good in their major field. Less than a half of the students(47.4%) said they would recommend their junior classmates to take their major. Many students (7d2.3%) wanted to have a job in big cities after graduation. More than a half students (50.8%) wanted to work at general hospitals rather than private clinics. Conclusion: Concerns and support for the students should be provided and more strong public relationship is required. And development of a career counseling program in Department of Dental Hygiene are necessary.

• Journal of the Korean Dietetic Association
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• v.19 no.1
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• pp.69-81
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• 2013

The purpose of this study was to evaluate the difference in perception of clinical nutrition service (CNS) between doctors and dietitians working in hospitals in Busan and the Gyeongnam area. Research was performed through questionnaires (from November to December 2011) at over 100 beds. 73.3% of dietitians were aware of the Nutrition Support Team (NST), while only 15.6% of doctors were aware of it. Due to heavy work and lack of medical staff, doctors didn't participate in NST, although most of them recognized the necessity of NST. 61.7% of dietitians screened and managed malnourished patients, whereas only 29.8% of doctors did. The main reason dietitians didn't treat malnourished patients was the absence of a treatment system in the hospital. Less than 50% of dietitians participated in the doctor's round to malnourished patients. As for why dietitians didn't participate in doctor's rounds, 71% of doctors chose understaffed dietitians and 38.1% of dietitians chose the doctors' unawareness of the importance of the dietitian in doctor's rounds. For the lower rate of nutrition counseling in provincial regions, compared to the capital region, 46.8% of doctors cited a lack of connection between doctors and clinical dietitians, while 43.3% of dietitians cited the lack of doctors' awareness on the importance of nutrition counseling. Although 87.3% of the doctors and 91.6% of the dietitians answered that CNS is important for treatment, the perception of onsite performance status on CNS was found to be low in both groups. 48.9% of doctors and 50.0% of dietitians regarded dietitians in the hospital as personnel in charge of food services, rather a member of the medical team. To improve the awareness of the importance of the CNS, and the image of clinical dietitians, 31.2% of doctors answered "to introduce a professional dietitian license for each disease" and 26.7% of dietitians answered "to change the system in the hospital". Most subjects found that a separation of clinical nutrition services from the food service part is needed. These results suggest that it is important to narrow the difference in perceptions of clinical nutrition services between doctors and dietitians for an organized clinical nutrition management of patients in hospitals in Busan and the Gyeongnam area.

• Journal of The Korean Society of Integrative Medicine
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• v.9 no.2
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• pp.153-164
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• 2021

Purpose : This study aims to assess the impact of the emotional labor on female dental clinic employees' intention to leave, and the moderating effect of internal marketing, reducing the intention to leave and providing basic data for an effective human resources management of dental clinics. Methods : The structured self-administered questionnaires were distributed to dental hygienists, dental assistants and other employees (including administrative staff and dental coordinators, but excluding dentists) working at a dental hospital and at dental clinics in the Busan and Gyeongnam area. This study used SPSS Windows version 18.0 program (Chicago, IL, USA) to perform frequency factor, reliability, correlation, and hierarchical regression analyses were performed using SPSS. Results : First, emotional labor had a positive effect on the intention to leave. Two components of the internal marketing, communication and employee welfare system, had a significant moderating effect on the relationship between employees' emotional labor and their intention to leave, while the education/training component of the internal marketing showed no moderating effect. Conclusion : Enhancement of communication and the employee welfare system will help dental care organizations reduce their employees' emotional labor and hence employees' turnover.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 2004.05a
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• pp.475-478
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• 2004

we studied the effect of the type of non-thermal plasma on the decomposition of $CF_4$. 3 types of reactors were manufactured to generate different types of plasma respectively, and went into the experiments. As the results, we found that high density of the energy of non-thermal plasma and the minimization of non-discharged area should be met in order to elevate decomposition rate of $CF_4$. Among the reactors used in the study, the hole-type reactor was such one that satisfying that requirement. Using the hole-type reactor, treatment efficiency for high concentration of $CF_4$ was excellent. We got decomposition rate of more than 95[%] between 500[ppm] around and less than 400[ppm], and up to 85[%] at 900[ppm].

• KSCE Journal of Civil and Environmental Engineering Research
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• v.26 no.1D
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• pp.31-39
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• 2006

The logistics information system has been recently attracting a great deal of attention for its importance in the national economy. It should be noted, however, that the degree of the system utilization differs by the capabilities of the logistics firms such as logistics management skills, robustness of the organization, technical sophistication, and administrative abilities. A survey was conducted in the Busan and Kyungnam area for 174 companies in the logistics and manufacturing industry. The results of this study can be summarized as follows : First, the degree of utilization of the logistics information system varies depending upon business-type details. Secondly, utilization of the logistics information system is equally important for both manufacturing and logistics companies. Thirdly, it was found that the executives of the companies with logistics management skills can play a key role in utilizing the logistics information system. Finally, the degree of utilization has positive relationships with the logistics performance as the companies benefit from the system not just for saving costs, but more importantly for providing higher-quality services for their customers.