• International Journal of Computer Science & Network Security
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• v.21 no.11
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• pp.287-293
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• 2021

The purpose of this article is to consider the distance education system, its principles, features and means. One of its existing and promising tools is video conferencing. The article discusses the types of video conferencing, hardware and software, features and requirements for communication channels, types of information transmitted through these channels.

• International Journal of Computer Science & Network Security
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• v.22 no.4
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• pp.408-416
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• 2022

The new millennium is characterized by an unprecedented breakthrough in knowledge and information and communication technologies, and the challenges of the XXI century require modernized paradigms of interaction in all spheres of life. Education continues to play a key role in national and global growth. The key role of education and its leadership in developing creative potential, as the main paradigm of the countries' stability, have significantly influenced educational centers. The developers of educational programs use information technologies as an incentive to develop creative potential of educational process. Professional training of the educational candidate is enhanced by the use of information technologies, so the educational applicants should develop technological skills to be productive members of society. Using the latest achievements in the field of information technologies for the organization of the educational process helps to form the operational style of education applicants' thinking, which provides the ability to acquire skills of processing information, that is presented in the text, graphic, tabular form, and increase the level of general and informational culture necessary for better orientation in the modern information space. The purpose of the research is to determine the effectiveness of information technologies as an incentive to develop creative potential of educational process on the basis of the survey, to establish advantages and ability to provide high-quality education in the context of using information technologies. Methods of research: comparative analysis; systematization; generalization, survey. Results. Based on the survey conducted among students and teachers, it has been found out that the teachers use the following information technologies for the development of creative potential of the educational process: to provide video and audio communication process (100%), Moodle (95,6%), Duolingo (89,7%), LinguaLeo (89%), Google Forms (88%) and Adobe Captivate Prime (80,6%). It is determined that modular digital learning environments (97,9%), interactive exercises tools (96,3%), ICT for video and audio communication (96%) and interactive exercises tools (95,1%) are most conducive to the development of creative potential of the educational process. As a result of the research, it was revealed that implementation of information technologies for the development of creative potential of educational process in educational institutions is a complex process due to a large number of variables, which should be taken into account both on the educational course and on the individual level. It has been determined that the using the model of implementation information technologies for the development of creative potential in educational process, which is stimulated due to this model, benefits both students and teachers by establishing a reliable bilateral connection between teacher and education applicant.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.14-26
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• 2008

The purpose of this study is to develop a communication model of teaching-learning at culinary practical learning class in school. Statistically, the organizational culture of culinary schools was influenced by the nature of hierarchical culture, task outcomes, and the conservative culture of organizations in companies. First, in basic skill class, teaching and learning methods are based on a teacher who leads students according to his plans and decisions. Second, in a higher skill course, teaching and learning methods are based on students who take an active part by injecting some fresh ideas into their class. Third, the model of three courses for culinary skill development has an effect on processing into a modeling-scaffolding-fading method by teaching and learning in school. It was ascertained that organizational culture directly or indirectly influenced organizational effectiveness and organizational culture in culinary schools. Moreover, it was found that organizational culture was the biggest influencing concept for communication effectiveness between teachers and students.

• The Research Journal of the Costume Culture
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• v.9 no.1
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• pp.141-153
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• 2001

In the midst of rapid cultural and artistic changes with the turn of the century, postmodernism is exerting great influence on the value and trends of arts. many artists are making utmost efforts in order to overcome ambiguity and confusion caused by these changes. Analysis of the works and philosophy of prominent fashion designers provides insight into the influence of postmodernism to the creation of modern arts including fashion. This paper attempts to explore how pluralism, one o the most important features of postmodernism, has given impacted to the modern fashion design. fashion trend and works of Paco Rabanne were reviewed with particular emphasis on pluralistic expressions in his fashion creation. it was found that Paco Rabanne's diversified and innovative use of materials and design methods were possible due to the influence of pluralism. It is anticipated that this trend will e observed in the various forms of arts wit the further analysis of fashion designers and artists.

• International Journal of Advanced Culture Technology
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• v.10 no.2
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• pp.98-105
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• 2022

This study's purpose is to suggest a pedagogical method based on using animated movie in liberal arts English classes and to examine the direction that using animated movie as learning material should take. To this end, in this study, the content understanding and expression concentration stages using animated movie are presented. After students learned in class through animated movie, two tests were conducted to investigate the change in learners' acquisition of English expressions. As a result, subjects' learning of English expressions showed a significant improvement over time. An open-ended questionnaire was also conducted to ascertain learners' satisfaction level and their perceptions of classes using animated movie, with learners' satisfaction found to be high overall (77.1%). Students identified the reasons for their high satisfaction rate as the following: "fun and a touching story", "beneficial composition of textbooks", "efficient teaching methods", "sympathetic topics", and "appropriate difficulty". When using video media in class, instructors should maximize and leverage the advantages of video media, which are rich both in context and in their linguistic aspects.

• Korean Architects
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• s.482
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• pp.56-61
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• 2009

• Korean Association of Arts Management
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• no.60
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• pp.155-191
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• 2021

The purpose of this study is to analyze the effect of art and culture experience according to art and culture perception on art and culture consumption. Accordingly, the perception expressed through the experiences of consumers was defined as the delivery of art and culture marketing strategies, and the behavior of consumers enjoying art and culture was measured. The research data were analyzed through an online survey. As a result of the analysis, sense, relation had a significant effect on the hedonistic factor, and the act, sense, emotion and relation had significant effects on the other's consciousness, and the behavioral and emotional factors had a significant effect on the intentional factors. The implication from the experience of relationships with others was found to have a negative(-) effect on all factors, which means to be the result of consumers' anxiety in enjoying art due to the pandemic. It is necessary to develop an online business model for consumers who naturally avoid it, and to narrow the gap between online and offline art and culture. Second, it is thought that sponsorship from companies is necessary so that artists who provide art and culture can produce high-quality contents. In the future, if it was studied the relationship between not only consumers who enjoy art and culture, but also suppliers and artists who provide art and culture, it will be able to understand the culture in-depth.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.17-29
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• 2011

As the public is already aware, baby food has a significant effect on a baby's physical and mental health. It is also very important because choice of baby food forms proper eating habits, which will affect health in the future. In particular, recognition of appropriate baby food by the mother or the primary care provider is even more important. Although many studies have been conducted on this matter for domestic housewives, no studies have been conducted on married immigrant housewives whose numbers are increasing every year. A survey was conducted on the recognition and current situation of baby food preparation by mothers living in Gangwon Province with children 6 to 36-months-old. The purpose of the study was to research the level of understanding of baby food by immigrant housewives given that they were raised in different environments with different eating habits and child raising norms. And additional purpose was to provide proper educational material and direction for choosing appropriate baby food. The results showed significant differences depending on the nationality and age of the mother. Moreover, the results showed an insufficient understanding of baby food but a high desire for education, as mothers did not receive enough support from society. Therefore, necessary education should be provided systematically after mothers fully learn to communicate in Korean. These mothers need continuous attention and support, so they can settle in this country as wives, daughters-in-law, and mothers. Moreover, the needed professional education should be provided so that the mothers can learn traditional Korean eating habits and understand differences in the culture and environment between countries. As the selection of baby food forms the basis of future eating habits and the foundation for good health, proper education should be available to establish healthy intercultural families.

• Journal of Digital Convergence
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• v.15 no.1
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• pp.191-198
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• 2017

The purpose of this study is to investigate the effect of viewing satisfaction on the reuse intention according to organizational competence. The results of the empirical analysis were as follows. First, satisfaction of visitors to culture and arts cooperative was found to affect re - use intention. Second, the organizational capacity of culture and arts co - operative association was found to affect re - use intention. Third, it was found that the satisfaction of audience of culture - arts co - operative association influenced re - use intention according to organizational capacity. Therefore, this study confirms the influence on the audience satisfaction and re - use intention of the culture - art cooperative association, and it is meaningful to provide the theoretical implication by confirming that the organizational capacity also has an influence on the re - use intention.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.153-161
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• 2015

This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.