• The Korean Journal of Food And Nutrition
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• 제27권4호
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• pp.630-640
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• 2014

The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the "minium 4 hour-kitchen class" and "mandatory internship program" were classified into "indifferent quality" for domestic schools and a "must-be quality" for foreign schools; "well-organized internship guidebook", "kitchen class limited to 20 students", "introducing the latest food or restaurant trends", "library with the latest publications related to major", "objective instructor's evaluation", "detailed instructor's evaluation", "instructor's field experience", and "decent communication skills on the part of the instructor" attributes were classified into "attractive quality" for domestic schools and "must-be quality" for foreign schools; and "kitchen classes operated by block system", and "foreign instructors for each ethnic cuisine" attributes were classified into "indifferent" and "attractive quality" for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.

• Culinary science and hospitality research
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• 제17권2호
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• pp.74-84
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• 2011

The purpose of this study is to understand the relationship between educational environment services offered and student satisfaction with them. A survey was conducted to 314 students in a cooking and food service program. To achieve the purpose of this study, SPSS 17.0, a statistics program, was used for a descriptive analysis, a frequency analysis, a factor analysis, a multiple regression analysis, a cluster analysis and a One-Way ANOVA analysis. The hypothesis test result of the effect of educational environment services on satisfaction showed that there was a partially significant effect in satisfaction with facilities and lecturers(p<0.01) as well as administrative services (p<0.01). In the cluster analysis of educational environment services, cluster 1 was classified as a mistry cluster, cluster 2 as a satisfied cluster, cluster 3 as a dissatisfied cluster and cluster 4 as a positive cluster. They showed a statistically meaningful result in the one-way ANOV A(p<0.01).

• Journal of the Korea Society of Computer and Information
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• 제26권10호
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• pp.61-76
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• 2021

Nowadays, a lot of educational TV programs have focused on the program providers' perspective, namely through goods-dominant (G-D) logic. However, the growing development of current technologies such as IPTV with AR and VR has opened opportunities to go beyond a provider-centered perspective and to add the co-creation of value, since value can be created through the interaction between learners and the TV programs themselves. With this in mind, learner-centered TV programs, which are based on service-dominant (S-D) logic, should be offered through educational TV channels. This conceptual paper summarizes, analyzes, and synthesizes the present status of IPTV in education and suggests a new instructional approach for utilizing TV in future education based on value co-creation through learner participation. Three principles (service-dominant logic as an educational service design principle, goal-based scenario for instructional design, IPTV as state-of-the-art technology innovation) are suggested for designing educational IPTV programs.

• Journal of Digital Convergence
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• 제17권2호
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• pp.145-153
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• 2019

The purpose of this study is to identify the effects of educational service quality on student satisfaction, university image, commitment, and loyalty in the changing environment of university education environment, and to suggest a strategic plan for university education in high quality. To do this, we set up six hypotheses and conducted an empirical analysis with the sample of 229 senior students attending colleges and universities in the metropolitan area. The results of hypothesis verification says that the educational service quality has a positive effect on satisfaction and image, and the satisfaction shows an influence on commitment and loyalty. But the image proved to have no effect on commitment. The commitment was found to affect loyalty. It can be said that the efforts to improve the quality of educational service have an impact on the image and loyalty of colleges and universities and the effects help to improve the long term competitiveness of colleges and universities. The ultimate effects for the quality control of educational service will suggest the survival ways in the changing university educational environment.

• Journal of the Korean Society of Food Culture
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• 제38권3호
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• pp.163-175
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• 2023

This study aimed to examine the operations of school food services to prevent the spread of coronavirus disease 2019 (COVID-19) in schools nationwide. The survey data on school food service operations targeting nutrition teachers and nutritionists at 1,023 schools in 2020 and 1,177 schools in 2021 were used. The year 2021 saw an increase compared to 2020 in the following: 'average days to be served with meals for a year (144.5 vs. 184.7)', 'provided meals to all students (92.3% vs. 96.6%)', 'utilization of additional staff for foodservice assistance (33.4% vs. 38.8%)', 'installation of partitions (61.2% vs. 83.8%)', 'provision of general diet (96.1% vs. 99.1%)', and 'use of kitchen utensils (91.3% vs. 95.1%)', 'use of cafeteria water cup (9.9% vs. 31.0%)' and 'use of drinking water in school (46.8% vs. 52.1%)'. Compared to 2020, in 2021, it was confirmed that the school food service operations stabilized due to the increase in the normal school attendance rate and that systems were in place for operations during the COVID-19 pandemic. In the future, it will be necessary to develop manuals and special recipes necessary for responding to infectious diseases, and to operate a manpower pool that can quickly find replacement personnel if required.

• Journal of Fisheries and Marine Sciences Education
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• 제21권1호
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• pp.161-172
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• 2009

The purpose of this study was to investigate the improvement of the educational web service by using of usability test. For this purpose, a case study was performed with three teachers. They solved three problems, which were linked to the usability of educational web site, with think-aloud. All their actions in the screen and their verbalizations were recorded as computer files. Recoded data were analyzed with the task-performance time analysis, behavior code analysis, and problem behavior graph analysis. From the result of analysis, five improvement strategies were proposed for the development of EDUNET which is an educational information service system and a national teaching & learning center.

• Journal of Families and Better Life
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• 제32권4호
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• pp.23-39
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• 2014

The purpose of this study is to examine if there is any difference due to the general characteristics of middle school students who are beneficiaries of educational welfare services and a special quality of use about educational welfare services. Additionally, the examination has been performed to understand the relationship that exists between the satisfaction about educational welfare services, and adaptation to school life and self-respect of middle school students who are beneficiaries of educational welfare services. The results of the study showed meaningful higher scores by male students than female students only in the environmental adaptation area among lower areas in school life adaptation due to sex. Due to school year, third-year students showed meaningful high scores in school life adaptation. The satisfaction about programs in each area of educational welfare services of middle school students who are beneficiaries of educational welfare services showed a meaningful static relationship with school life adaptation. The inspection of the relationship between satisfaction about educational welfare services and 5 lower areas of school life adaptation showed statistically meaningful results in the order of adaptation to the teacher, adaptation to the environment and adaptation to the class, which are lower areas. The examination on the relationship between self-respect and adaptation to school life showed that self-respect has a static relationship with all lower areas of school life and overall school life adaptation. However, no meaningful relationship was shown between the satisfaction about educational welfare services and self-respect. Also, it was found that the factors of grade, self-respect, the number of service utilization have an effect on school life adaptation. This study has some limitations. But in this study, which is different from other studies which dealt with students who had used partial areas of educational welfare services, students who were using all 4 areas of educational welfare services were selected as subjects. In addition, this study is significant in that basic data has been offered for establishment of a policy on educational welfare services in middle schools in the future.

• The Journal of Korean Institute for Practical Engineering Education
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• 제3권1호
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• pp.69-75
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• 2011

This paper presents a model of e-learning based on ubiquitous computing configuration. First of all, we survey the advanced e-learning systems for foreign and domestic universities. Next we propose the optimal e-learning model based on ubiquitous computing configuration. The proposed e-learning model as following. we propose the e-learning system's hardware and software configurations, that are server and networking systems. Also, we construct the proposed e-learning systems's services. There are attendance and absence service, class management service, common knowledge service, score processing service, facilities management service, personal management service, personal authorization issue management service, campus guide service, lecture-hall management service. Then we propose the laboratory equipment management service, experimental materials management service etc. The proposed model of e-learning based on ubiquitous computing configuration will be able to contribute to the next generation university educational paradigm.

• Culinary science and hospitality research
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• 제8권2호
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• pp.59-76
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• 2002

After 1990, Food service industry is growing up so fast and asking a lot of employee to be able to work this one. Our society will continue the growth of quantity and quality of food service industry with closing to the developed country and increasing the national income and leisure time. But our present culinary education system cannot gain the efficient of professional training to adopt food service industry without re-education and training. So, in our culinary education we have to be introduced new education system which is used effectively as a professional culinary education system in C.I.A. This system has merit to be able to teach step by step from basic to advanced course. Also Most of school system(management purchasing, human research, school life, etc.) is focused for culinary education. But, although this system has a lot of merits, it is too early toy us to adopt in our culinary education system. Because our education system has too much limited educational administrations of government and school for introducing new education system. The present educational situation is not enough to have facilities and financial support Finally, our culinary educational system have to change to right direction to improve in culinary education. Block system is one of the well-prepared system. But we need to administrational support of government and school to be able to adopted to our culinary educational system.

• The Transactions of the Korean Institute of Electrical Engineers A
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• 제53권6호
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• pp.324-333
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• 2004

This paper discusses the development of an educational web-based power flow program for undergraduate students. The interaction between lectures and users can be much enhanced via the web-based programs which result in the student's learning effectiveness on the power flow problem. However the difficulties for developing web-based application programs are that there can be the numerous unspecified users to access the application programs. To overcome the aforementioned multi-users problem and to develope the educational web-based power flow program, we have revised the system architecture, the modeling of application programs, and database which efficiently and effectively manages the complex data sets related to the power flow analysis program. The developed application program is composed of the physical three tiers where the middle tier is logically divided into two kinds of application programs. The divided application programs are interconnected by using the Web-service based on XML (Extended Markup Technology) and HTTP (Hyper Text Transfer Protocol) which make it possible the distributed computing technology Also, this paper describes the method of database modeling to handle effectively when the numerous users change the parameters of the power system to compare the results of the base case.