• Journal of Korean Public Health Nursing
• /
• v.16 no.2
• /
• pp.445-453
• /
• 2002

Purpose: This study has been designed to evaluate occupational health services on workers with hypertension Method: Study participants were 108 workers having a diagnosed hypertension. The instrument used for this study was the questionnaire developed by Cho(1998). Analysis of the data was done with SPSS Win 10.0 for descriptive statistics, Correlation coefficient. Results: 1. The mean score of process domain was $3.77\pm.43$ The score of process domains were usefulness of health management$(3.98\pm.49)$, education or counselling$(3.87\pm.53)$, follow up in medical examination$(3.79\pm.58)$, usefulness of providing materials$(3.53\pm.62)$, perception of medical examination $(3.37\pm.80)$ 2. The mean score of outcome domain was $3.47 \pm.44$ The score of outcome domains were obstructiveness of social life$(3.90\pm.78)$, habits of living $(3.41\pm.76)$, blood pressure change $(3.25\pm.81)$, perception of seriousness$(3.02\pm.88)$. 3. Blood pressure change was significant correlated with education or counselling(r=.31) and usefulness of providing materials(r=.28).

• Journal of the Korean Dietetic Association
• /
• v.9 no.4
• /
• pp.297-306
• /
• 2003

The purposes of this study were to assess the nutrition service importance and performance level in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operations scatterly located in Korea was undertaken and detailed information was collected from each, including surveys of 1,002 industrial employees. Statistical data analysis was using SAS PC 6.04 for descriptive analysis, t-test, and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as '4.03' and '3.32' out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared to other variables of nutrition service. Dietician's performance level scored by industrial employees was statistically correlated with the effect of industrial foodservice(p<0.01). The groups who scored low performance were characterized by labor work, experience with less than 10 years, single, aged below 29 years old, and female.

• Journal of the East Asian Society of Dietary Life
• /
• v.6 no.1
• /
• pp.1-16
• /
• 1996

This study was conducted to obtain basic data for reinforcing and developing course programs in department of Food Science and Nutrition. For this purpose, data was collected from dietitians and professors who work at 2-and 4-year colleges. Results are as follows. 1. Many respondents (95.7%) support that It Is desirable to separate dietitian license into two types. Reasons are (1) specific knowledge required by job type is different(29.5%), and (2) to increse job performance (29.3%). 2. Most respondents(95.4%) agree that course programs are needed to be revised. Because (1) current programs are inadequate to provide specific knowledge required at field work (67.8%), and (2) the programs are not helpful to increase job performance of dietitians (54.1%). 3. Respondents of dietitians want to extend applied science area(37.7%) and reinforce lab training (63.1%), as principles of program revision. 4. Course titles which need to be reinforced are Internship(95.8%) and Lap training(67.8%). 5. Specialized areas which need to be reinforced are Food Service Managemant and Practical Training(90.9%), Nutrition Education and Guide(88.9%), Public Health Nutrition(79.0%), Basic Area for Clinics(85.6%), Basic area for Education and Counselling(87.1%), and Cooking Science(77.5%) 6. Courses which are needed to be reinforced by respondents(over 75% agree) are Computer Management for Food Service, Counselling, Nutrition and Disease, Diet Therapy, Quantity Cooking, Internship, Public Health (Health Care), Community Nutrition(Environment and Nutrition), Clinical Nutrition, Psychology, and Communication.

• The Journal of the Korea Contents Association
• /
• v.18 no.5
• /
• pp.319-329
• /
• 2018

With rapid development of technology for strong AI chatbot, the role of chatbot has been extended from conducting simple tasks to being a friend or counsellor. For this newly emerging purpose of chatbot, endowment of personality is important to make the chatbot regarded as a human being. Nevertheless I found that there are few guides about it. Thus, this study identifies the proper personality of chatbot depending on the purpose of services and user types. The purposes of chatbot services are divided into three types such as leisure-time, counselling, and task. The DISC theory is used for categorizing personality, which consists of 4 types such as dominance(D), inducement(I), submission(S), and compliance(C). An interview and survey were conducted to investigate the preferred personality of chatbot and contents for leisure-time. As results, people tend to prefer people-oriented types such as I, S for their leisure time, task-oriented types such as D,C for their task, and slow types such as C,S for counselling. Women prone to prefer neutral gender except for counselling and men tend to prefer female in all chatbot services. Preferred chatbot age is either same or younger age for leisure-time, same or older for counselling, and 30's for tasks. Preferred contents for leisure-time are mostly recent information but many 20's want fun contents and 50-70's want emphatic conversation. 30-50's want honorific but 20's and 60-70's don't care. The research results useful guide on proper personality of AI chatbot for each purpose of its service.

• Knowledge Management Research
• /
• v.20 no.4
• /
• pp.99-118
• /
• 2019

Online financial counseling services are increasingly expanding with the rise of artificial intelligence-based chatbots. It is very important to examine the effects of emoticons noted as alternatives for communicating emotions in online communication between consumers and companies. In this paper, we examine how the use of emoticons affects the consumer's response and investigate the moderating roles of type of counseling agents (human vs. chatbot) and the consumer's subjective financial knowledge. The results show that the use of emoticon in the conversation brings a positive effect on the consumer's intention to use of online chat counseling service. When participants had relatively low subjective financial knowledge, they had higher intention to use online chat counseling services with emoticons only when the agent type was chatbot. When the type of counseling agent was human, this positive effect of the emoticon did not occur. On the other hand, when participants had relatively high subjective financial knowledge, they had higher intention to use online chat counseling service with emoticons only when the agent type was human. This study contributes to providing practical implications to build online chat counseling service using chatbot in the financial industry by studying users' intention depending on the type of agents and the level of their subjective knowledge.

• The Korean Journal of Health Service Management
• /
• v.6 no.1
• /
• pp.65-75
• /
• 2012

The purpose of this study is to provide information to Efficient utilization of human resources management by studying the factors influencing the turnover intention of employees working in the Hospital. The study, the area of medical institutions located in more than 30 hospital-grade medical workers engaged in the collection of data aimed at the September 2010 and October 1 days and 1, 794 were used for the analysis, data processing and analysis package, SPSS 18.0 was used. The findings are as follows: First, the study found that age, job position had a significant and negative effect on turnover intentions. The turnover intention rates were highest among nursing staffs, followed by medical technicians and healthcare supporters and then administrators. Secondly, high degree of autonomy, job skills recognition and less job satisfaction in a positions have been identified to affect the significant. It also has turned out that job suitability and emotional commitment have influenced the turnover intentions.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.11 no.3
• /
• pp.209-220
• /
• 2016

This study was carried out to analyze the effect of psychological burnout, work-family conflict, business-related anxiety on counseling requirement for small business owners. To achieve the research purpose, a survey was executed on small 100 business owners doing business in Chung-nam Province including whole and retail sellers, food and lodging establishments, service providers and manufacturers for five weeks from Jan. 1, 2016 through Jan. 312, 2016. All the questionnaires distributed were used for final analysis using SPSS V22. Study findings are as follows: first, most small business owners were found to have had counseling experience; second, no difference was shown in psychological burnout in terms of general characteristics of survey respondents; third, it is found that small business owners with shorter operation career want more counseling opportunity; fourth, it was analyzed that for any counseling service for small business owners, publicity efforts on the availability of counseling service must be precedented; fifth, it was also analyzed that to support small business owners counseling service should be provided in various areas including inter-psychological elements like emotion, conflict with spouse and children. Such findings may lead to a possible conclusion that counseling service can contribute to the success and survival of small business owners both at home and work place.

• Journal of the Korean Dietetic Association
• /
• v.6 no.2
• /
• pp.136-147
• /
• 2000

The aim of this research was to examine the management practices related to foodservice.clinical nutrition service provided by hospital foodservice operations. A survey of 30 hospital food nutrition service departments was undertaken and detailed information was collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows : Out of 30 hospitals, 73.3%(22) were directly operated and 26.7%(8) were under contract foodservice management. Licensed number of beds were 768.7, with an average length of 11.4 days. The general characteristics of the dietitians were that 49.4% were aged between 25-29, and 60.8% were ordinary dietitians. 76.7% had bachelor's degree, 15.9% with master's degree and 7.4% were college graduates. Most hospital dietitians had internship training and 35.2% took a training course of 6 to 12 months. The average space of kitchen was 452.52 $m^2$, with 133.63$m^2$ for modified diet space and 18.13$m^2$ for nutrition counselling room space. The total number of normal meals was 1,255.47, with 502.93 of modified meals. The average calorie of normal meals was 2,145.04kcal, with 91.9g of protein contained in normal meal. The total food waste was 351.40kg. An average monthly cost for disposing food waste was 745,171.67 won. 83.3% of the kitchens were on the 1st basement and only 66.7%(20) of 30 hospitals had its own nutrition counselling room. 80% used dishwashers and 66.7% had an exclusive elevator for delivering meals. 80.0% of hospitals used centralized delivery service. 90% had established an area for hygiene division, 70% used dry zone within the dishwashers for sterilization, 66.7% provided spoon and chopstick, and 100% used dish cover. As means of food waste treatment, most hospitals(56.7%) used animal feed by contracters, followed by means of collection by contracters(30%) and in-house high speed fermentation machines(13.3%). It was found that only 33.3% hospitals regularly checked temperatures of the meals given to patients. Total productivity index was 3.72(meals/hour) in average, with an average productivity index for normal diet of 5.41. Average productivity index for modified diet was 4.62. Productivity indices for patient meals and clinical nutrition were 5.01(meals/hour) and 1.12(cases/hour) respectively and hospitals under self-operated foodservice management received higher points on clinical nutrition productivity index(P<0.01) than hospitals under contract foodservice management.

• Journal of Fashion Business
• /
• v.16 no.5
• /
• pp.74-87
• /
• 2012

The service industry will be essentially extended during the economic growth and industrial development. Especially, the role of workers meeting the customers in service industry is very important from the view point of purchase intention. So many companies in service industry endeavor to increase the work efficacies of workers through the various prizes and incentives, and improve the job performance by additional education. Recently, the incentive tours are comprehensively accepted as an efficient tool to promote the loyalty and job performance of workers. The incentive tours enable the worker to gain the cultural experiences. They will experience not only the natural heritages and antiques, but also the local life culture and arts culture. The culture marketing for worker as the internal customer increase the worker's loyalty and the ties among workers, and therefore, their job performance will be increased. The empirical results (162 workers surveyed) showed the incentive tours have improved both the individual and group's job performance at a cosmetic sales organization. So it is recommend to plan the organization specific incentive tour in order to improve the productivity of the service organization.

• Journal of Families and Better Life
• /
• v.26 no.6
• /
• pp.209-225
• /
• 2008

This study has been designed to develop integrated supportive service works for the families of disabled children registered in the D-Healthy Family Support Center. The service works are intended to improve family members' health and their growth potentials, and cover service programs of family education, counselling, culture solidarity, and information networks. There are two topics covered in this study; first, this study is to develop integrated supportive service programs for the families of disabled children, and second, the study is also to construct comprehensive strategies and plans for effective services after evaluating practical service programs. In this study, 31 families with one or more disabled children have been selected through stratified random sampling, and all the family members were observed for program effects of integrated service items developed from previously validated indices. For analysis, eight question items were made for interview and each item denotes satisfaction score ranging from 1(very dissatisfied) to 5(very satisfied) on the Likert's five point scale. Mean value of each item was counted after the program, and satisfaction scores were compared over the programs implementation. Overall, the satisfaction scores range 4.1 to 4.6, indicating relatively high satisfaction over most service program. Therefore, it is finally proposed that a longitudinal strategy model offer high quality service programs consistently for the target families, as a goal of achieving comprehensive cooperation and support exchanges between community and healthy family support center be schematized.