• The Journal of the Korea Contents Association
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• v.19 no.8
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• pp.584-597
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• 2019

The purpose of this study is to find out constitutions of education service quality in NCS based education and to investigate the effects on vocational key competence, loyalty to college and self-confidence in getting job of college students as important performance variables. The results of this study are as follows. In the NCS based education, five dimensions of education service quality were teaching-learning-lecture, reputation, education program, administrative service and facilities. It is analyzed that the teaching-learning-lecture and administrative service have a great influence on vocational key competence of students. In addition, education service quality and vocational key competence were analyzed as important factors for student's loyalty to college and self-confidence in getting job and proved to be important performance variables.

• Korea Journal of Hospital Management
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• v.12 no.3
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• pp.99-119
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• 2007

In recent years, many of medical institution have reinforced educations for their employees aiming to secure competitiveness and to achieve higher performances. In an effort to actively response to the fast changing environment in the medical industry, the Ministry of Health and Welfare has implemented "Innovation and Service promotion" educations for employees of 34 regional medical institutions and 6 Red Cross hospitals. In this regards, the effect of the educations to change employees' mind for innovation and services and its results need to be evaluated. This study conducted surveys asking participants of the 2006 Education for Innovation of Regional Public Hospital Employees and Service Promotion and synthetically analyzes the effect of the education on their mind for services compare to their mind before the education. As a result, more them 92% of participants say that they are satisfied with the education, and many more participants agreed the effect of the education to change their mind for services. Under this circumstance, after the educations participants change more positively on "their mind for innovative services" and "their service skills in practice".

• Journal of the Korean Institute of Rural Architecture
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• v.10 no.2
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• pp.71-78
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• 2008

It is true that the social welfare center influences on the community service. The recent change of social environment has influence on the configuration of space for the community social welfare center. The social welfare center fills the role of family welfare, domiciliary care, community welfare, education culture etc. Education culture magnified, and it is acting role as the community education culture center by various program including cultural desire according to the modern request to the whole local resident. In such sense, this study explore the conditions of spatial configuration for the education culture unit of social welfare center in small city. For this study, it was investigated the space role and service funtion, the service program, the usage characteristics, the service importance. In sum, the useful data were collected, analyzed, and colligated by case study. Case study and analysis contents about education culture unit of social welfare center present the basic design data for the space plan of suitable social welfare center in small city.

• The Journal of Korean Society for School & Community Health Education
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• v.1 no.1
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• pp.61-82
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• 2000

The purpose of this study was to find out the general problems of school food service and to explore a way to improve it, by examining elementary school teacher's consciousness and attitude toward it that gave a big impact on children's development of food habit. For attaining the purpose, the following research questions were posed : 1) What's elementary school teacher attitude toward school food service management? 2) What's elementary school teacher attitude toward school food service effect on children? 3) What's elementary school teacher opinion about how to develop school food service? The subjects of study were 328 male or female teachers who served at elementary school in urban and rural area, including eup, myon, or farming and fishing villages, Kyonggi province. A questionnaire survey was conducted over them. The conclusions were as follows: 1) Teacher Attitude Toward School Food Service Management Concerning food service place, the subjects were more satisfied at food service room(73.3%) than at classroom(23.0%). They responded that food service room was more effective, than classroom, for food transportation, distribution and post-arrangement. Their satisfaction at food service place was significantly different. The older teachers considered personnel management and cooking room's sanitary management to be more efficient, and their age made a significant difference to their consciousness of these things. Many teachers(63.1%) thought the measures to prevent and manage group food poisoning were relatively efficient. The male teachers expressed more affirmative view on the efficiency of school food expense management and menu preparation than female teachers, and there was a significant disparity between male and female teachers. 2) Elementary School Food Service Effect School food service was thought to be very effective for physical growth(74.1%) and physical strength improvement(70.1%). Teachers at smaller school revealed more affirmative response toward school food service effect on correcting an unbalanced diet, and older teachers considered its effect on nutrition knowledge acquisition and learning outcome to be more great. Teachers at larger school put less value on its effect on table manners, and school size produced a significant difference. The number of teachers who thought school food service generally raised parent concern and support for school(36.6%) was a little more than that of teachers who didn't think so(15.2%). And the number of teachers who didn't consider its effect on improving parent food life to be good(29.3%) was slightly more than that of teachers who did. 3) School Food Service Reform Measure What's most urgently needed for better school food service management appeared to be an expansion of facilities concerned, followed by more effective food distribution and transport, cooking room's better sanitary management, more successful food poisoning prevention and management, more effective food expense management, and an increase of food service personnel in the order named. The most effective means of school food service education was found to be a creation of link system to family, followed by a development of school food service education program, a development of teaching materials, an insertion of school food service in curriculum, and teacher education in the order named.

• Educational Technology International
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• v.24 no.2
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• pp.143-168
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• 2023

This study aims to analyze the perceptions and educational needs of pre-service teachers for the use of Artificial Intelligence (AI) in education. To this end, we collected survey data from 25 undergraduate students who were enrolled in a teacher education college in Seoul. The purpose of the survey was to measure the importance and current performance for instructional AI use based on the technological, pedagogical, and content knowledge (TPACK) framework, and to explore the priority of educational needs using Borich's needs analysis and the Locus for Focus model. The results of the study confirmed that Ethics and TPK competencies are prioritized. Additionally, the results indicated a high demand for practical knowledge that can be implemented in the practice of education. Based on the results, it is necessary to develop a teacher education program that focuses on ethical aspects and teaching strategy competencies in AI-based education.

• Journal of Distribution Science
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• v.10 no.2
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• pp.43-52
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• 2012

As experiential education services are growing, the need for proper management is increasing. Considering that adequate measures are an essential factor for achieving success in managing something, it is important for managers to use a proper system of metrics to measure the performance of experiential education services. However, in spite of this need, little research has been done to develop a valid and reliable set of metrics for assessing the quality of experiential education services. The current study aims to develop a multi-item instrument for assessing the service quality of experiential education. The specific procedure is as follows. First, we generated a pool of possible metrics based on diverse literature on service quality. We elicited possiblemetric items not only from general service quality metrics such as SERVQUAL and SERVPERF but also from educational service quality metrics such as HEdPERF and PESPERF. Second, specialist teachers in the experiential education area screened the initial metrics to boost face validity. Third, we proceeded with multiple rounds of empirical validation of those metrics. Based on this processes, we refined the metrics to determine the final metrics to be used. Fourth, we examined predictive validity by checking the well-established positive relationship between each dimension of metrics and customer satisfaction. In sum, starting with the initial pool of scale items elicited from the previous literature and purifying them empirically through the surveying method, we developed a four-dimensional systemized scale to measure the superiority of experiential education and named it "Experiential Education PERFormance" (EEPERF). Our findings indicate that students (consumers) perceive the superiority of the experiential education (EE) service in the following four dimensions: EE-empathy, EE-reliability, EE-outcome, and EE-landscape. EE-empathy is a judgment in response to the question, "How empathetically does the experiential educational service provider interact with me?" Principal measures are "How well does the service provider understand my needs?," and "How well does the service provider listen to my voice?" Next, EE-reliability is a judgment in response to the question, "How reliably does the experiential educational service provider interact with me?" Major measures are "How reliable is the schedule here?," and "How credible is the service provider?" EE-outcome is a judgmentin response to the question, "What results could I get from this experiential educational service encounter?" Representative measures are "How good is the information that I will acquire form this service encounter?," and "How useful is this service encounter in helping me develop creativity?" Finally, EE-landscape is a judgment about the physical environment. Essential measures are "How convenient is the access to the service encounter?,"and "How well managed are the facilities?" We showed the reliability and validity of the system of metrics. All four dimensions influence customer satisfaction significantly. Practitioners may use the results in planning experiential educational service programs and evaluating each service encounter. The current study isexpected to act as a stepping-stone for future scale improvement. In this case, researchers may use the experience quality paradigm that has recently arisen.

• Journal of The Korean Association For Science Education
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• v.28 no.7
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• pp.768-778
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• 2008

The most important factor in students' growth and development is the teacher. Therefore in-service science teacher education to develop the professionality is important as well as the selection of new excellence teachers. Our research is on the development and application of new education program on science experiments where in-service teachers become the lecturers in the program and provide information that is bound to the context of real lessons. This program is consisted of following 10 steps of work, which was implemented in 5 months: sharing the philosophy of the program, selecting science experiments, first application of the experiments, discussion on the first application, learning how to edit the movie clips of the lesson, second application of the experiments, in depth discussion on the second application, developing the experiment package, giving lecture to other science teachers, and evaluating the program. We describe the process of the program developed and implemented in detail to suggest a model of science teacher education program on science experiments and discuss educational implications. This program is characterized by the emphasis of the context closely linked to the real lessons, the problem solving in a real situation, and the collaboration of teachers, professors and science education researcher in a teacher education.

• Journal of The Korean Association of Information Education
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• v.22 no.1
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• pp.81-89
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• 2018

Because the success of SW education depends on teachers' competences and understanding, many universities of education are carrying out SW education for pre-service teachers. The purpose of this research is to analyze the current status of pre-service teachers' programming learning experiences and understanding of curriculum and educational effects related to SW education. The participants were 294 junior and senior students enrolled in a university of education. In relation to 'programming learning experiences', many responded positively in terms of interest, usefulness and willingness to learn. However, many were not satisfied with their programming experiences, felt difficulty in programming, and evaluated their programming abilities as low. For the 'understanding of SW education curriculum', many recognized the necessity of SW education and understood that the allocated time was insufficient. Both positive and negative opinions were reported concerning the fact that SW education is conducted in practical arts. In comparison, many did not understand well about the concept and characteristics of SW education and the details of the curriculum. In relation to the 'understanding of SW education effects', many understood positively about all the effects presented in the questionnaire including problem solving abilities and creativity. In addition, significant differences were found among pre-service teachers' major categories regarding the programming learning experiences and the understanding of SW education curriculum and effects. Based on the results of the research, suggestions were made for the improvement of the pre-service teachers' SW education program.

• The Journal of Korean Association of Computer Education
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• v.5 no.1
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• pp.57-66
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• 2002

Real time multimedia data services have been made possible by the rapid development of the computer and internet technology. Based on the technology, Many multimedia system developer try to use VOD(Video on Demand) and GVA technologies for distance education. However the system has mainly been developed to provide the video screen of good quality in real time and to compose contents efficiently. Not many researches and developments have been made for providing the users that is taking distance education with various types of service using VOD and GVA. Therefore In this paper we have designed and implemented an active on-demand multimedia service system to improve user-side service quality in distance education using VOD and GVA service. The on-demand multimedia service system can prominently help users to save the time and effort to search and select the studying data by this paper enables off-line search functions through E-mail and periodical current awareness service supported by PUSH technology, user oriented information booking supported by SDI service and feedback service.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.924-933
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• 2011

The purpose of this study was to investigate meal service conditions in child education centers as well as the satisfaction and preference levels of preschoolers. Preschoolers' menu preferences for bab, miyeokguk, baechu-kimch, jajangmyeon, and yogurt were all high. There were also high preferences for jjim, jorim, bbokkum, and tugim. Attention articles meal service strong concern for check family communication tools, and parents had passive for frequency of giving parent's opinion. The variables that influence on importance to meal service were purchased a fresh groceries, balance nourishment for preschooler and meal service menu for kid's health promotion when ranked. The variables that influence on satisfaction to meal service were hygiene education, mealtime and place, equipped with a sanitary feeding facilities and purchased a fresh groceries when ranked.