• Journal of the Korean Society of Food Culture
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• 제9권5호
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• pp.479-487
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• 1995

The purposes of this study were to: 1) measure the levels of job satisfaction with five facets of a job: the work itself, promotion, pay, supervision and co-workers, 2) investigate the degree of job characteristics inventory which employees perceived, 3) investigate relationships between job characteristics and job satisfaction levels of the employees in hospital foodservice, 4) measure the levels of organizational commitment and investigate its relationships between job satisfaction and job characteristics, 5) investigate the relationships between job performance and job satisfaction, job characteristics of the employees in hospital foodservice. The questionnaire was developed based on modifying Job Descriptive Index developed by Smith, Kendall, Hulin and Job Characteristics Inventory developed by Sims, Szilagyi, Keller and Affective commitment Scale developed by Meyer and Allen. Subjects consisted of 76 employees in hospital foodservice. Data were analyzed for frequency, means, ANOVA, Duncan multiple range test, and pearson correlation using SAS PC Package. The results of this study were as follows. 1) Most of the respondents were 41 years up(39.5%) and married (92%). High school graduates were 59.2%. 10 years working experienced employees were 35%. 2) A majority of the respondents(44.7%) ranked work itself as the most important aspect. 3) They were the most satisfied with co-workers. 4) Satisfaction with work itself, wage, and supervision were found significantly related to age(p<0.05). 5) Task identify was the most prevalent job characteristics and then task identity. 6) Satisfaction with co-workers were found significantly related to job variety(p<0.05). Satisfaction with supervision and promotion were found significantly related to friendship(p<0.05). 7) Job satisfaction have not correlation with job performance. Satisfaction with supervision, co-workers were positively correlated with organizational commitment(p<0.01). 8) Job characteristics of dealing with others were positively correlated with job performance (p<0.05). Job characteristics of variety, autonomy, task identity were positively correlated with organizational commitment(p<0.05, p<0.01).

• Culinary science and hospitality research
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• 제18권5호
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• pp.176-189
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• 2012

This study was conducted to investigate the effective educational and promotional strategies for the Special Act on the Safety Management of Children's Dietary Life on the basis of the survey conducted on parents. First of all, its result showed that most parents are well aware of the main contents of the law. They answered that, when choosing safe favorite food for children, the most important part is the article "Regulations on the standards for children's favorite food should be reinforced." As for the index of safety management for children's dietary life, most respondents think safety the most important; housewives and nuclear family members choose safety (p<.01), while large family members do nutrition. For the question asking how they get the information on safety management for children's dietary life, most of them answered that they generally use mass media, family and friends as a reference. Those with high income usually get the information from special books, those between 30s and 50 from mass media, and those with college graduates from civil social groups (p<.05). In case of taking the safety education programs for children's dietary life, they told that the most necessary information is concerned with hygienic dietary life and nutrition labeling on processed food; housewives are interested in the latter, while working people in the former (p<.05). As a method of informing parents of the Special Act on the Safety Management of Children's Dietary Life, mass media such as TV and radio, and school education are suggested in this survey. Therefore, this study proposes that mass media be considered as the most effective way of promoting the Special Act on the Safety Management of Children's Dietary Life and getting information concerning the law.

• Journal of Digital Convergence
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• 제11권10호
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• pp.59-69
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• 2013

20s country employment rate to 57% in the last four years, is staying low. College graduates in the 25-29 year old crowd real unemployment rate is over 20% youth unemployment, the analysis problem is serious enough. Accordingly, activation of Cooperation, which addresses the issues of these countries now being recognized as the primary means, and in the future, government policy and national indicators to be given more attention and support seems clear. Government from 2012 'Cooperation Development Project leading universities' (LINC: Leaders in INdustry-university Cooperation) by promoting companies that require manpower, actual research and development and technology transfer to enable the University - Industry - between research institutions based on organic correlated with local universities and industrial growth model for the creation of a variety of leading industry cooperation. has to diffuse. This background, the aim of this study at the University of excavation site close-type talent. Fostering curriculum development are essential to the field on the form will close. In this study, major department (Department) conducted by major research based on the results of the curriculum needs to spread the field for Cooperation closely analyze the curriculum and Annual type, domain-specific promotion measures proposed.

• Journal of the East Asian Society of Dietary Life
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• 제8권1호
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• pp.36-50
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• 1998

The purpose of this study was to investigate quantity food production practices in foodservices by analysing the menus of April, 1996, The questionnaire was developed and responded to by 96 dietitians in Sangju, Munkyung, Gumee, Kimchun, and Andong during November, 1996. The survey was performed by simple random samplings. The results were as follosw; 1. Hospitals and industry served food for thirty days and schools for twenty days. Kimchi was a select-menu for hospitals and one side dish for industry and schools. The type of menu was a single use menu which consisted of cooked rice, soups and three side dishes. 2. The most frequently used ingredients were green onions, rice, carrots, onions, Korean radish roots, pork, eggs, glutinous rice, and milk. Kimchis were served most frequently in all food services and cooked rices and soups were next. 3. The age of most of the respondents was 26 to 30.54.2% of subjects were juniou college graduates and 77.1% were single. Fifty seven point three percent of the dietitians lived with family relatives, or friends. 87.5% of the dietitians had been working for 1 to 5 years. 4. Most foodservices were self-operated. The number of meals served was determined by meal coupon counting in hospitals(37.5%), meal board counting in industry(29.2%), and attendance card counting in schools(41.1%) The cost of sales per meal was approximately 2,450 won in hospitals and was approximately 1,100 won in industry and schools. The average number of days per menucycle was 7.4 in hospitals. 10.3 in industry and 25.5 in schools. Hospitals, industry, and schools held about 118, 265 and 263 recipes respectively. The average number of dietitians was 2.6 in hospitals and 1.0 in industry and schools. Except for the number of recipes, the general practices of foodservices were significantly different(P<0.05). 5. In the general quantity food production, food and seasonings measuring was hardly done. the percentage of foodservices using chemical seasonings was higher in hospitals and industry than in schools. the most important concern was taste, Registered cooks were employed in 75% of schools but only 50.0% in hospitals and 20.8% in industry. Most of the dietitians respinded that their cooks skill was not bad. The education of unregistered cooks was performen once or two times a month in hospitals and industry, and in schools performed everyday. The problem when educating cooks was the lack of cooking skill of the dietitians in schools, and the lack of time in hospitals, and the negative attitude toward education in industry. The method for improving cooking in all foodservices was OJT, or the extension of education facilities and the development and dissemination of standard recipes. The frequency of throwing away leftovers was higher in hospitals. But in industry, the frequency of saving leftovers was higher. 6. Though all foodservices have standard recipes, the number that used them was low, Another problem is that standard recipes resulted in leftovers. The inconveniences of using standard recipes were the difficulty of applying standard recipes to various numbers of customers the complication of use, or facility insufficiency.

• 대한공업교육학회지
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• 제45권1호
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• pp.84-102
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• 2020

During the period of rapid industrial growth, specialized high schools were important vocational education institutions trained specialists and technicians. But now, specialized high schools turned into high schools where the low-ranking students who were pushed out of the competition for admission due to a decline in the education population, changes mostly in labor demand in the labor market, and discrimination against skilled workers. In order to solve this problem, the middle school 3rd grade teachers in charge of the middle school can provide early career guidance, so that they can decide to go to the specialized high school according to their aptitude and talent rather than their grades. The purpose of this study is to investigate the relationship between general characteristics and perception of middle school 3rd grade teachers, and the rate of decision to enter specialized high school. In 2018, The middle school 3rd grade teachers in charge in Daejeon metropolitan city were selected. The results of this study were as follows: When 3rd grade teachers in charge are the male teachers 21.01%(M=.2101) of their students go to specialized high schools. When they are teachers who have not graduated from college of education(M=.2110), with doctoral degree(M=0.3064), of their students go to specialized hight schools. Finally, there was a significant positive relationship between perceptions of high school teachers (β1 = .245, p = .000) and high school graduates (β2 = .149, p = .027). The regression equation derived from this is y = -0.56 + 0.037 * β1 + 0.025 * β2 10.1% (R² = 0.101).

• Journal of Science and Technology Studies
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• 제4권2호
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• pp.1-32
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• 2004

Korean scientific community has recently argued that, in order to attract talented young people to the science and engineering fields, more ranking positions in the governmental office should be filled in by science and engineering majors. In this context, a special attention has been paid to the Chinese case where science and engineering majors have taken the highest places in Chinese political hierarchy. This paper examines historical and social background of the salience of science and engineering fields in modem China. A closer examination shows that the salience of science and engineering fields was resulted by the distinct historical experiences of China-the socialist reform of higher education system and Cultural Revolution. The former shaped the social conviction that humanities and social sciences are less useful than science and engineering fields. The latter even spread the idea that majoring in humanities or social sciences run the risk of political oppressions. Thus, the salience of science and engineering in China is a social phenomenon reflecting an academic hierarchy forced by the radical politics of modem China. Also, the higher proportion of science and engineering majors in the raking governmental officers has been resulted by a unique Chinese political system, in particular the personnel management system of the Chinese Communist Party that emphasizes practical experiences after college graduation. The comparison of the social position of science and engineering majors in China and Korea without taking account of such historical and social background may therefore mislead our understanding of the cause of and counterplan to the decreasing popularity of science and engineering fields in Korean universities.

• The Korean Journal of Archival Studies
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• 제3호
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• pp.139-177
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• 2001

'Inha University' (Inha Institute of Technology) was founded on April 1954. The establishment of Inha University has several special meanings. First, I tried to examine the establishing process of Inha University in the context of emigrations and nationalist movements. Inha University was established to commemorate the 50th anniversary of emigration to Hawaii, with the seed money of $150,000 which came from the sale of 'Korean Christian Institute' in Hawaii. Korean Christian Institute had taken charge of teaching the children of Korean residents in Hawaii. Rhee Syhngman, the fist president of Republic Korea was the leader in founding Korean Christian Institute and Inha University, but behind him there were donations of both Korean residents in Hawaii and common Korean people of the 1950's. The establishment of Inha University has a nation-wide and national meaning in that the spirit of nationalist movements in Hawaii and donations of Korean people at home and abroad were linked together. Second, I tried to examine the economic and educational policies after the liberation in 1945. In the 1950's Korea planned to set up self-supporting economy with the aid of America. Accordingly, the educational policy had to be considered in view of economic independence, too. 'Inha Institute of Technology' was the result of these national economic and educational demands. Consequently Inha Institute of Technology took a special position of carrying out national policies with the intervention and protection of the Government, including the president Rhee Syungman in person, even though it was neither national not public but private college. Third, I tried to examine the local history of Incheon. How did Inha Institute of Technology come to be built in Incheon? That's because the emigrant ships departed from Incheon. For those Korean emigrants, it is quite natural that the city of Incheon has a symbolic and commemorative meaning. In addition, Incheon is a port city neighboring the capital Seoul and has 'Seoul-Incheon Industrial Complex' in it. Graduates from Inha Institute of Technology were expected to act as competent scientists and technical leaders of that complex. Really Inha Institute of Technology trained many a good technicians with short-term courses and re-educated them after. The history of university has been usually underestimated as that of mere institution. In dealing with the history of Inha University as an example, I tried to re-examine the history of university in the context of Korean history and to emphasize the importance of keeping any all records relating universities.

• Journal of Convergence for Information Technology
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• 제11권2호
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• pp.153-162
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• 2021

The study was conducted to identify the relationship between the e-cigarette smoking rate and demographic factors, health status and health behavior factors within the last one month of adults over 19 years of age, and to provide basic data for cessation education and health policy establishment to reduce the e-cigarette smoking rate. This is a secondary data analysis study using survey data of 22,908 people over the age of 19 who participated in the 2018 Community Health Survey in Seoul and the SAS program was used for analysis. Smoking rate of e-cigarettes within the last one month was 4.5%, and as a result of multivariate logistic regression analysis, factors related to e-cigarette smoking were sex, age, education level, occupation and general cigarette smoking status. In order to prevent e-cigarette smoking and reduce the smoking rate, education should first be given to professionals with educational backgrounds of college graduates or higher to inform the dangers of e-cigarettes. In addition, public relations and campaigns to inform the general public that e-cigarette smoking is no different from general cigarette smoking are required, and deployment of the same anti-smoking policy that treats e-cigarettes as general cigarettes is required.

• Journal of Industrial Convergence
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• 제20권3호
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• pp.81-87
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• 2022

The purpose of this study is to investigate the actual conditions of students before and after acquiring national technical qualifications for nail cosmetologists, and to provide basic data for building systematic data according to students' competency and effective educational methods for acquiring qualifications. The statistical package program SPSS v 18.0 was used for the trend of acquiring national technical qualifications for nail cosmetologists among each variable according to careers in the nail beauty industry for nail beauty students residing in Gwangju. As a result of using the statistical package program SPSS v 18.0, the analysis showed that the proportion of women (80.8%), single (70.8%), 20s (47.7%), college or university graduates (26.2%), and students (42.3%) was high. In addition, as a result of cross-analysis of the period and cost according to gender for obtaining the national technical license of the nail beautician, it was concluded that the Pearson chi-square significant probability (p) was .416 and .899, respectively, and there was a difference between men and women. The field experience of the nail beauty industry was found to have a significant positive (+) effect on the training period, course cost, educational institution, and exam experience (p <.001) for obtaining a certificate. Based on the results of this study, it is necessary to promote the development of nail beauty marketing and to present a constructive vision of the nail beauty industry to be pursued in the future.

• Economic Analysis
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• 제25권4호
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• pp.1-24
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• 2019

This study examines the labor market performance of graduates who had student loans. Compared to earlier studies, we extended analyses to all jobs that were experienced for more than 18 months after graduation. First, we found that students who had student loans earned 2.81% less at their first job compared to their counterparts without student loans. Second, the wage gap decreased over time, a reduction of 0.66%p due to labor market turnovers. Third, when we compared cumulated labor income, however, the amount for borrowers were continuously higher. This is because the job searching period of a borrower was shorter, despite relatively lower wages at the first job, and borrowers also made more frequent job turnovers, accompanying relatively more wage increases. These results suggest that the negative effects of college loans on earnings, reported in previous studies, may have exaggerated the negative impact to some extent of having loans. However, when we look at the quality of jobs beyond simply wages, the proportion of borrowers working at large companies as regular workers was consistently low. Given that job conditions at the earlier stages of one's career may lead to gaps over time, our findings call for more systematic investigations into the effects that student loans have on long-term labor performance.