• 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.

• 한국조리학회지
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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.

• 한국문헌정보학회지
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• 제54권3호
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• pp.237-262
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• 2020

대학에서 시간강사는 교육과 연구를 통해 유능한 인재 배출, 연구 경쟁력 강화, 그리고 국가와 사회의 지식 및 학문 발전에 기여하고 있다. 그러므로 시간강사를 위한 국가 및 대학의 학술연구정보서비스는 그들의 교육·연구 활동에 필수적이다. 이에 본 연구는 시간강사를 대상으로 설문조사 방식을 적용하여 그들이 처한 정보환경과 정보요구 그리고 교육학술정보에 대한 인식도와 이용행태 등을 조사·분석하여 효율적인 교육학술정보서비스를 제공하기 위한 방안을 제시하였다.

• 한국조리학회지
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• 제22권8호
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• pp.157-171
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• 2016

본 연구는 부산지역의 조리 제과제빵전공 대학생들의 교육환경이 만족도, 추천의도에 미치는 영향에서 전공 파트타임 경험이 조절효과를 하는지 규명해 대학관계자에서 전공자들의 교육환경에 대한 인식을 이해하고, 유용한 자료를 제공하기 위한 것이다. 조리 제과제빵관련 전공자의 교육환경이 만족도와 추천의도의 연구목적을 달성하기 위하여 부산지역 외식 제과제빵전공 2년제 대학생 299명을 대상으로 SPSS 20.0 통계 프로그램을 이용하여 빈도분석, 요인분석 상관관계분석을 하였다. 또한 전공 파트타임 경험의 조절효과가 있는지의 검정은 3단계 위계적 회귀분석을 실시하였다. 분석결과, 교육환경과 만족도간에는 정의 상관관계가 있었고, 전공 파트타임 경험은 물리적 환경만 p<0.01에서 통계적으로 유의하게 나타나 교육환경에서 부분 채택되었고, 조절효과는 $R^2$값이 0.603에서 0.610으로 0.007 증가하여 교육환경에 전공 파트타임 경험이 만족도를 증가시키는 것으로 분석되어 조절효과가 있는 것으로 알 수 있다. 만족도가 추천의도에 미치는 영향에서 전공 파트타임 경험의 조절효과는 기각되었다.

• 한국조리학회지
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• 제20권2호
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• pp.165-182
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• 2014

본 연구는 조리교육학원에서 제공하는 교육서비스와 교육환경의 품질이 교육소비자의 행동의도에 미치는 영향을 파악하기 위해 특화된 조리분야에서 기능인력을 창출하기 위한 교육을 제공하는 교육기관의 교육서비스와 교육환경을 세부적으로 해석하여 효과적인 자료를 도출해내고자 한다. 첫째, 조리교육학원의 교육서비스 즉 교육컨텐츠, 강사서비스, 교육품질이 학원 재수강에 긍정적 영향을 미칠 것인지에 대해 현재 다니고 있는 학원의 인지도가 높거나 학원 등록 후 지속적인 관리가 잘 될수록 긍정적 영향을 미치는 것으로 나타났다. 또한 교육과 교재의 커리큘럼이 중요하게 작용하고 있었다. 강사의 서비스품질, 즉 친절도와 학생들과의 커뮤니케이션 능력 등 교육방식이 좋을수록 타인에게 긍정적인 추천의도에 영향을 미치는 것으로 나타났다. 둘째, 조리학원의 환경 즉, 교육시설과 교육환경이 재수강과 긍정적 구전의도에 미치는 영향에서 교육환경의 모든 요인들이 교육소비자에게 유의미한 영향을 미치는 것으로 조사되었다. 셋째, 교육서비스와 교육환경의 긍정적 요인들은 재수강과 구전의도에 정(+)의 영향을 미치고, 교육서비스 중 강사의 수준과 교육컨텐츠가 행동의도에 정(+)의 영향을 미쳤으며, 교육환경 중 교육시설보다는 환경이 행동의도에 정(+)의 영향을 미친 것으로 나타났다. 따라서 조리교육학원에서 제공된 교육서비스와 교육환경의 품질은 각각 차별화 된 전략을 통해 교육시장의 소비자에게 긍정적 행동의도를 미칠 수 있도록 마케팅 전략 및 경영전략 수립이 필요하다는 것을 알 수 있었다.

• 대한치위생과학회지
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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.

• 간호행정학회지
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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.

• 기본간호학회지
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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.

• 한국조리학회지
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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.