• 대한가정학회지
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• 제41권6호
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• pp.29-45
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• 2003

I compared role gratification and role strain of American and East Asian married women graduate students taking multiple roles of study, assistant work in the school, family care, and household management, etc. The American students experienced more strain overall than their East Asian counterparts. Perceived gratification and strain were strongly related to time demands for the American group and to economic conditions for East Asian group. The more nontraditional the gender-role altitudes of the East Asian students, the less strain they experienced. More than half of the East Asian students perceived that their own gender roles, but not those of their husbands had changed since they came to the United States. Perceived gender-role change of the husband was strongly related to role strain for the East Asian students.

• 한국가족복지학
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• 제60호
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• pp.73-100
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• 2018

본 연구는 다양한 가족가치를 포착하여 동아시아 국가 간 비교연구에 적용할 수 있는 척도의개발을 목적으로 한다. 이를 위해 국내외 문헌을 검토하고 전문가 자문을 거쳐 다양한 가족가치를 포착할 수 있는 예비문항을 만들었다. 조사는 한국, 일본, 중국의 20~59세 이상 남녀3,000명을 대상으로 이루어졌다. 가족가치척도의 개발을 위하여 문항분석, 탐색적 요인분석, 확인적 요인분석, 신뢰도 분석을 실시하였다. 연구결과 포스트모던 가족가치, 전통적 가족가치, 유교적 가족가치, 도구적 가족가치, 양성평등적 가족가치의 5개요인, 15개 문항이 최종적으로가족가치척도로 구성되었다. 본 연구에서 개발한 가족가치척도는 선행연구에서 다루는 모든 가족가치를 포괄하지는 못하였지만 가족가치들을 다면적으로 측정하는데 타당한 것으로 분석되었으며, 향후 추가적인 척도 적용 및 검증을 통해 가족가치 비교연구에 있어서 이론적 기여를 할 수 있을 것으로 예상된다.

• 동아시아식생활학회지
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• 제16권4호
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• pp.474-480
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• 2006

The purpose of this study was to obtain strategies for more effective management of family restaurants. A quantitative methodology was used to obtain the results. A questionnaire was designed to elucidate consumer dining patterns, as well as the factors that are important for consumers satisfaction in terms of the foodservice quality. The questionnaires were used to gather information from consumers at family restaurants and were then analyzed and evaluated. The results of this study indicated that there were important factors related to consumer satisfaction and the service aspects of family restaurants. As the results of empirical analysis, service quality factors in family restaurants were categorized into four factors such as inner shape of food, outer shape of food, facilities and service factors respectively. The analysis showed statistically significant difference at the 5% significance level in outer shape of food, facilities and service factors. These results will be used to assist in menu planning and quality reforms in the foodservice industry.

• 동아시아식생활학회지
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• 제11권6호
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• pp.430-445
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• 2001

The purpose of this study was to identify the condition and perception of food management pattern in Yuanbean area. An investigation based on Previous research was administered to 200 housewives by questionnaire method in 1993 and 1995. Data were descriptively analyzed and chi-square value was calculated to compare group differences. Findings indicated that snack preference, food budget planning. menu planning. focusing factors for preparing and purchasing food materials, and family member considering for preparing meal were varied by socio-demographic factors. such as age, education. occupation. family income. religion. family type and size, years of marriage, hometown, kitchen structure, and types of fuels. Similarities and differences between groups were discussed and implications for nutrition were suggested.

• 동아시아식생활학회지
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• 제19권3호
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• pp.311-315
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• 2009

The purpose of this research was to discern how consumers experience the images of sensibility vocabularies for atmosphere of family restaurants and to suggest the applications for restaurant managers and marketers by presenting words that appeal to consumers' needs and emotions. More reliable results were obtained by researching the sensibility vocabularies using free association and stimulus methods. Extracting 8 sensibility words among 28 vocabularies, we constructed the relation of evaluation concepts by using a structural equation model. Overall, the structural equation model, which is a method to select reliable sensibility vocabularies can increase the sensitivity of the model.

• 한국의사학회지
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• 제35권2호
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• pp.89-99
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• 2022

The figures listed under the title of 'Photo Insert' in 『HanBangEuiYakGye』 No.2 are all those who were engaged in East Asian medicine, but they can be divided into several groups depending on the areas in which they were more focused. First, he served as a royal physician at the end of the Joseon Dynasty, or was an oriental medical doctor with outstanding medical skills during the family service. Second, he is an East Asian medicine doctor who established a school for Korean medicine education or conducted various academic activities. Third, he is an East Asian medical doctor who worked hard to lead a group of East Asian medical doctors by organizing Korean medical doctors. Looking at the reality of the oppression of ethnic medicine committed by the Japanese colonial government, they continued to seek a way to live in national medicine, which played a major role in continuing the existence of Korean medicine without destroying it. In this paper, we analyzed the 13 Korean medical doctors introduced in the "Photo Insertion" and examined the activities of modern and contemporary East Asian medical doctors.

• 동아시아식생활학회지
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• 제14권6호
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• pp.625-633
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• 2004

The Food-Service industry, especially the family restaurant so called 'people industry' have a high dependence on human resources. In spite of this importance of human resources, most family restaurant are facing lots of problems such as short of capital, weak financial support, not efficient interpersonal communication and so on. Under this circumstance like that in family restaurant, in which there is a higher importance of human resources to other industries as they are all front-line employers in response to customer demands, the studies on possible factors that affect the employees to be satisfied are highly required. This study was conducted to find out what possible factors affect the employees to be more satisfied, how they affect the employees and what relationship exists between the employee's job satisfaction. This study was intended to develop the most efficient people management in family restaurant. The study was followed up with factor analysis and correspondent analysis as well as regression analysis in order to find out the difference among the individual characteristic variables and to verify the hypotheses.

• East Asian mathematical journal
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• 제6권1호
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• pp.101-110
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• 1990

• East Asian mathematical journal
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• 제13권2호
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• pp.271-281
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• 1997

• East Asian mathematical journal
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• 제3권
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• pp.47-53
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• 1987