• 한국보건간호학회지
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• 제16권2호
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• pp.445-453
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• 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).

• 대한영양사협회학술지
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• 제9권4호
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• pp.297-306
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• 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.

• 동아시아식생활학회지
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• 제6권1호
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• pp.1-16
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• 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.

• 한국콘텐츠학회논문지
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• 제18권5호
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• pp.319-329
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• 2018

챗봇 서비스가 단순 테스크 기능을 벗어나 심리상담, 친구 역할과 같이 사람과 같은 수준의 지능을 가진 강인공지능으로 진화하기 위해 기술적 연구가 활발히 이루어지고 있다. 그러나 실제로 챗봇을 사람으로 인지하기 위해서 일관된 성격을 부여하는 것이 중요함에도 그에 관한 기준이 부재하고 연구 또한 미비하다. 따라서 본 연구는 챗봇의 사용 목적과 사용자 유형에 따라 선호되는 챗봇의 성격에 관해서 연구하였다. 사용 목적은 심심할 때, 심리상담, 테스크(task)로 구분하였고 성격은 DISC이론의 주도형(D), 사교형(I), 신중형(C), 안정형(S)으로 4가지로 구분하였다. 사용자 인터뷰를 통해 사용 목적에 따라 선호하는 챗봇의 나이, 성별, 성격과 심심할 때 챗봇에게 기대하는 콘텐츠 및 말투에 대해서 설문 문항을 도출하였다. 설문한 결과 심심할 때는 주로 사람중심의 성격인 I, S, 테스크 목적일 때는 일 중심 성격인 D,C, 심리상담일 때는 느린 성격인 C,S를 선호하는 것으로 나타났다. 여성은 심리상담을 제외하고 중성을 선호했고 남성은 목적에 상관없이 여성을 선호하였다. 선호하는 연령대는 심심할 때는 또래이거나 어린 나이, 심리상담의 경우 또래이거나 다소 연상, 테스크 목적일 때는 주로 30대가 선호되었다. 심심할 때 기대하는 바에 있어서 대부분의 연령대가 정보를 선호하였지만 20대는 재미가 앞섰고 50-70대는 공감 및 정서적 안정감을 중시하는 것으로 나타났다. 말투에 있어서 20대와 6-70대는 존댓말에 대한 선호가 적지만 3-50대는 존댓말을 선호하였다. 결론적으로 심심할 때는 자신보다 낮은 존재, 테스크 목적일 때는 효율성, 심리상담의 경우에는 신중하게 듣는 태도를 선호하는 경향을 보임을 알 수 있었다. 이러한 결과는 챗봇의 서비스 목적에 따라 적합한 정체성을 설정하는데 유용한 가이드가 될 것으로 기대한다.

• 지식경영연구
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• 제20권4호
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• pp.99-118
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• 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.

• 보건의료산업학회지
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• 제6권1호
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• pp.65-75
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• 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.

• 벤처창업연구
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• 제11권3호
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• pp.209-220
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• 2016

본 연구는 소상공인 창업자가 겪고 있는 심리적 탈진감, 일-가정 갈등, 사업운영 불안이 상담요구에 미치는 영향을 분석하기 위해 수행되었다. 연구 목적을 달성하기 위해 2016년 1월 1일부터 1월 30일까지 5주간 충남지역에서 소상공업(도 소매업, 음식 숙박업, 서비스업, 제조업)에 종사하는 소상공인을 대상으로 설문조사를 진행하였다. 설문지는 총 100부를 배포하고 전량을 회수하여 최종 분석에 사용하였다. 분석에는 SPSS v22를 사용하였으며, 그 결과는 다음과 같다. 첫째, 소상공인 창업자의 대부분은 상담을 받은 경험이 없는 것으로 나타났다. 둘째, 연구 대상의 일반적 특성은 심리적 탈진에서 집단 간 차이를 보이지 않았다. 셋째, 사업 기간이 짧을수록 상담요구가 증가하는 것으로 나타났다. 넷째, 소상공인 창업자의 지원을 위한 상담 서비스에 대해 적극적인 홍보 노력이 필요하다는 분석이 나왔다. 다섯째, 소상공인 창업자들을 지원하기 위해서는 정서와 같은 심리 내적 요인에 대한 상담과 함께 배우자와 자녀 관련 갈등에 대한 상담 지원이 필요한 것으로 분석되었다. 이러한 연구 결과는 소상공인들이 가정의 건강은 물론 지속적인 사업 성장을 위해 상담 서비스가 유용한 도구가 될 수 있을 것이라는 결론에 도달하도록 해준다.

• 대한영양사협회학술지
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• 제6권2호
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• pp.136-147
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• 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.

• 패션비즈니스
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• 제16권5호
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• pp.74-87
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• 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.

• 가정과삶의질연구
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• 제26권6호
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• pp.209-225
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• 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.