• International Journal of Computer Science & Network Security
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• 제22권9호
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• pp.396-402
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• 2022

The study deals with the problem of the formation of pre-service teachers' reflective skills in information environment. The role of reflection as a mechanism of formation of a modern teacher's self-consciousness was cleared up. The technology of formation of pre-service teachers' reflective skills was characterized and tested. The main stages of the technology were: a motivational and cognitive stage, a problematic and practical stage, and a reflective and operational stage. The substantiated pedagogical conditions of formation of pre-service teachers' reflective skills were adhered. The criterial and evaluative characteristics of the formation of pre-service teachers' reflective skills were worked out: components (reflection of personal conformity, reflection of the psychological and pedagogical barriers, reflection of professional growth); criteria (criterion of consistency, criterion of difficulty, criterion of potential); indicators (cognitive-evaluative, value-motivational, activity-creative). The levels of formation of pre-service teachers' reflective skills (insufficient level, acceptable level, and optimum level) were determined. The analysis of students' surveys showed the effectiveness and expediency of using the technology of formation of pre-service teachers' reflective skills in the process of professional training.

• Culinary science and hospitality research
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• 제9권1호
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• pp.121-138
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• 2003

The Foodservice Industry is Intensive labor industry by human traces service. Presently activation of Educational-Industrial cooperation is essential to Foodservice Industry. The Purpose of this study is establishment of a plan far efficient operation in educations-industrial cooperation among the foodservice industries. For achieve the purpose of study used the theoretical and positive method. The result of this study was that the attribute of the educational-industrial cooperation appeared the factors, Suitable duty, Support of business, Operation of program, A speciality, Participation, A pay, Connection, Support Finally the educational-industrial cooperation in foodservice industrial will need like this. First, the Educational world gives a course of study by a jog analysis. Next, the Industrial world gives various information to students, the spot arrangement suit student´s ability and gives suit job, etc.

• Journal of the Korean Society for Library and Information Science
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• 제54권3호
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• pp.237-262
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• 2020

Part-time instructors are contributing to the production of excellent human resources through education and research, strengthening research competitiveness, and national and social knowledge and academic development. Therefore, academic and research information services for part-time instructors are essential for their educational and research activities. In this study, researcher suggested various methods for providing efficient educational and academic information services by surveying and analyzing their information environment, information needs, and educational and academic information recognition and usage behavior by applying the survey method to part-time instructors.

• Culinary science and hospitality research
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• 제22권8호
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• pp.157-171
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• 2016

The purpose of this study was to investigate the effect of educational environment on job on the educational satisfaction and recommendation toward the educational service among the students who are major in cooking and confectionery bakery in Busan area. In addition, current student conducted to perform the moderating effect of part-time condition. In order to achieve the purpose of current study total 299 students of 2-year college students were employed and it was educational statistically analysed using SPSS 20.0 program. Three-step hierarchical regression analysis was employed to check whether the major part-time job experience had a moderating impact or not. The results showed that there was a positive correlation between the educational environment and educational satisfaction, and the adjustment effect was partially adopted in the educational environment. Eurthermore, the part-time condition has positive influence on the relationship between environmental element and educational1 satisfaction, so the moderating effect was verified. These results will be contributed to provide marketing strategy to improve the educational environment service for students as well as related foodservice industry.

• Culinary science and hospitality research
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• 제20권2호
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• pp.165-182
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• 2014

This study has been carried out to provide marketing materials concerning recognition of parents and students for operators of private cooking education institutes and useful information for the parents who are to send their children to such training institutes, by identifying the effects of the quality of educational services and educational environment of cooking education institutes on satisfaction and positive recommendation intention of trainees. Especially, educational services and educational environment of cooking education institutes that provide education to foster skilled workforce in specialized culinary area were analyzed in detail to draw effective data. Firstly, it has been studied if educational services of cooking education institutes such as educational contents, service of instructors and educational service quality had positive effects on the level of satisfaction about the institutes. Secondly, looking into effects of satisfactory environmental service of cooking education institutes, such as educational environment and quality of administration, on behavioral intention, it has been surveyed that all factors affected satisfaction of students. Thirdly, as for the effect of use intention of action of cooking education institute on positive recommendation intention of trainees, it has been shown that satisfaction with educational services and environment had an effect on positive recommendation intention as well as on intention of reregistration. Therefore, it can be suggested that marketing strategies and management strategies need to be established in a way that quality of education services and educational environment provided by cooking education institutes can render positive behavioral intention to customers of cooking education and the education market through differentiated strategy establishment.

• Journal of Korean Dental Hygiene Science
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• 제5권2호
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• pp.35-44
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• 2022

Background: This study was aimed at investigating the perception of social network service (SNS) users regarding dental office visits and determining the proportion of dental SNS users among general SNS users. Methods: We surveyed 177 adults using SNSs. Dental SNS characteristics were classified into information provision, interaction, recency, reliability, and interest, and the recognition level of each area was surveyed on a 5-point scale. The total number of items was 17, including three information provision, three interaction, four recency, four reliability, and three interest items. Results: Among the five domains, the recognition level was the highest for reliability (3.51 points) and the lowest for interest (2.94 points). Among the 17 items, the recognition level was the highest for "Educational information provided by dental SNS is valuable" at 3.60 points, "Dental SNS educational video is useful for information sharing and dental knowledge improvement" at 3.53 points, and "The perceived educational information of dental SNS is reliable" at 3.51 points. Participants in their 20s and 30s had higher scores for being up-to-date (3.33 and 2.88 points, respectively) and reliability (3.59 and 3.09 points, respectively) than those in their 40s or older. The recognition level of all areas of dental SNS characteristics was significantly higher for experienced dental SNS users than for nonexperienced ones. Conclusions: The results of this study suggested that dental institutions should consider ways to utilize SNS for patient management and education and that dental SNS-related contents should contain educational and reliable information to help SNS users manage their oral health.

• Journal of Korean Academy of Nursing Administration
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• 제17권1호
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• pp.74-87
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• 2011

Purpose: The purpose of this study was to identify key abilities needed to develop for student nurses. Methods: A methodological research design was used in this study. The abilities for student nurses were developed through literature review and educational objectives analysis of 60 nursing colleges in Korea. Results: Finally, the abilities required to develop for student nurses in higher education were 8 cluster of abilities and 19 abilities such as problem solving ability, relationship ability, professional ability, ability in information processing, globalization, voluntary service. Conclusion: To perceive and achieve abilities for student nurses in higher education has to be needed a systematic approach in setting objectives, to improve curriculum and to develop program and educational methods.

• Journal of Korean Academy of Fundamentals of Nursing
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• 제25권3호
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• pp.210-219
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• 2018

Purpose: The purpose of this study was to investigate the effects of emergency setting visitors' knowledge and behavior patterns in relation to prevention of respiratory tract infections. Methods: A descriptive survey was used. The participants were visitors to the emergency service in 'D' general hospital in 'D' city, and the data were collected from July 1 to September 1, 2016. The collected data were analyzed using frequency analysis, t-test, ANOVA, $Scheff{\acute{e}}$ test, Pearson correlation coefficients, and multiple regression analysis. Results: Factors influencing prevention of respiratory tract infections were visitors' education level, methods of dissemination of prevention information, and participants' knowledge with regard to preventive methods. The explanatory power was found to be 35% in the regression model. Conclusion: The findings indicate that visitors' education level, knowledge of infection prevention, and the dissemination of information regarding infection prevention by the hospital play an important role in the prevention of respiratory tract infections in emergency services in the hospital. These results highlight the need for a customized education program for prevention of respiratory tract infections in emergency settings. Programs should take into consideration the educational background of visitors, and provide them with appropriate information regarding infection prevention.

• Culinary science and hospitality research
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• 제11권1호
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• pp.105-118
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• 2005

The research is on the satisfaction of the students in culinary academy education which provides basic information about the operation of an efficient private culinary school, training qualified cooks. In this research, it is found that four factors which influenced on satisfaction about private culinary schools: service, environment, operation, advertisement. Students choose private culinary schools considering educational contents, sincerity and kindness of staffs, location and tuition fees. This kind of studies should go on for the private culinary academy to have efficient education environment and for educators and staff members in the private culinary academy to feel pride as an educator who takes charge in social education.

• International Journal of Computer Science & Network Security
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• 제21권8호
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• pp.13-16
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• 2021

The article defines the hypothesis of the research, it is an assumption that the process of forming ICT competence will be effective if: theoretically substantiated, developed and practically implemented a structural and functional model for the formation of ICT competence, taking into account interdisciplinary integration, the pedagogical conditions that contribute to the formation of ICT competence have been determined: interdisciplinary integration as the basis for building an interdisciplinary course, the content of which is aimed at the formation of ICT competence.