• Journal of Advanced Navigation Technology
• /
• v.14 no.6
• /
• pp.935-950
• /
• 2010

The purpose of this study is to try to find out the relationship between the perception and behavior of employees and the Information Security Governance (ISG) which consists of leadership and governance, security management and organization, security policies, security program management, user security management, and technology protection and operations. Some effective suggestions from the verification of research hypotheses and the analysis of the most appropriate model were drawn out.

• Journal of Service Research and Studies
• /
• v.6 no.2
• /
• pp.153-174
• /
• 2016

This empirical study attempted to investigate the effects of the CEO's transformational leadership on the organizational members' innovative behavior/organizational citizenship behavior, CSR and employees' acceptance of organizational change in the ICT industry. For this study, we conducted an online survey with the employees of businesses that belonged to the ICT industries and received 417 valid responses. The analysis results by SPSS & AMOS are as follows. CEO's transformational leadership had a significantly positive impact on the members' self-efficacy. The members' self-efficacy not only had a positive impact on their own innovative behavior/organizational citizenship behavior, but also had a mediating effects in the relationship between CEO's transformational leadership and the members's innovative behavior/organizational citizenship behavior. Also corporate social responsibility management had a moderating roles in the relationship between CEO's transformational leadership and the members' self-efficacy.

• Journal of the Korea Safety Management & Science
• /
• v.16 no.1
• /
• pp.53-68
• /
• 2014

The purpose of this study is to verify the relationships among innovative behavior, turnover intention, and job security. An additional purpose was to examine partial mediating effects on psychological ownership. The baseline of analyzing those relationships in this study is that the role of psychological ownership will be a mediator between job security and turnover intention as well as innovative behavior in the organization. To accomplish these purposes, a model was built among job security as predictor variable, the psychological ownership as mediating variable and turnover intention, and innovative behavior as criteria variables based on the studies conducted in the various areas. The 248 questionnaires surveyed from the area of DaeGu and Kyungbuk were used in the statistical analyses. The detail statistical techniques are such as descriptive analysis, reliability analysis, factor analysis, correlation analysis, and multi regression analysis. The results of the study show that job security had positively significant effect on turnover intention and innovative behavior. In addition, only the psychological ownership of organization-level thinking have partial mediating effects between job security and innovative behavior also job security and turnover intention. The results may indicate that the psychological ownership of organization-level thinking be a key factor to alleviate the turnover intention of employees and to encourage the innovative behavior during their works for the small-medium size companies showing the unstable job security.

• Journal of the Korean Society of Food Culture
• /
• v.35 no.4
• /
• pp.323-332
• /
• 2020

This study examined Korean employees' meal structure characterized by mealtime, meal places, and companions. The data from 19,692 time diaries, recorded by 9,846 employees aged 19-64 years for two days in the 2014 Korean Time Use Survey, were analyzed for working days and non-working days. Approximately two-thirds of Korean employees ate meals three times a day on both working and non-working days. The breakfast and lunch-times on working days were distributed within two hours, but the dinner time on working days and all three meals on non-working days were dispersed across a three-hour range. Male employees spent three minutes on meal preparation on working days, whereas females spent 30 minutes. On working days, 88% of breakfasts and 67% of dinners were eaten at home. For lunches, 46% were eaten at restaurants, and 42% were at workplaces. The breakfast on working days showed the highest percentage of eating alone (40%) and the dinner on non-working days appeared highest in the percentage of eating with families (69%). The characteristics of Korean employees' meal structure appeared different on working days and non-working days. Such characteristics should be considered in the process of planning nutrition policies and programs for employees.

• Korean journal of food and cookery science
• /
• v.28 no.1
• /
• pp.57-66
• /
• 2012

This study was carried out to investigate the effect of nutritional knowledge on food habits of male employees in Korea. A questionnaire was developed and distributed to 265 male employees of Seoul and Kyunggi area in Korea. The data were analyzed by t-test and ANOVA using SPSS (ver 12.0). Regarding the general aspects of subjects, the highest percent of ages were between the age 21-30 year old. Most respondents were graduates from a university. About twenty percent of male employees' average income was 1-2 million won per month. Most of their families were nuclear families. Eighty three percent of the respondents did not experience any education on nutrition and obtained food and nutritional information from television and internet. The respondents had a high level of perceived knowledge (86.2%); yet, the accuracy of knowledge was lower than the perceived knowledge (72.31%). Regarding the nutritional knowledge, single groups showed a lower score than married groups and groups living with family. Higher nutritional knowledge correlated with higher educational levels, among man in their twenties and thirties. With regards to their eating habits, the frequency of food intake within a weekly period was significantly different; a large percentage of respondents had high frequencies of instant food, alcohol consumption, and smoking. The higher scores regarding dietary habits were for age groups ranging from 41-60 year old, married individuals, nuclear family groups and educational groups with university degrees. Based on the results of this study, male employees have problem concerning food habits in that they are unbalanced and have a tendency to skip meals. Therefore, for the improvement of nutritional status and eating behavior of male employees, the importance of nutrition needs to be emphasized with proper nutritional education programs.

• Journal of Environmental Health Sciences
• /
• v.30 no.2
• /
• pp.173-183
• /
• 2004

The purpose of the present study was to assess food hygiene and safety knowledge, attitudes, and practices of food-service personnel in school food-service programs and to find factors affecting their knowledge, attitudes, and practices. A self-administered questionnaire was offered to a random sample of 40 kitchen employees in elementary schools in one region of Korea, with 37 completing the survey, a response rate of 92.5%. The survey was carried out over a two-month period (April-May, 2001). Knowledge score of the employees was high with a mean/standard deviation of 4.75/0.32 on a 5.0-point scale. They had significantly lower attitude score (4.55$\pm$0.33) and practice score (4.55$\pm$0.45) compared to the score of knowledge (p＜0.05). Logistic regression analysis showed that (1) the employees＇ education level and work experience in school food-service programs affected their knowledge, (2) age, level of living, monthly income, and housing type affected their attitudes, and (3) monthly income, level of living, housing type, and work experience in school food-service programs affected their practices. Pearson＇s correlation analysis confirmed that the knowledge and attitude scores were significantly correlated (r=0.598, p＜0.001). The results indicate that the knowledge, attitude, and practice levels of the employees regarding the food hygiene and safety were better than expected, however, the results suggest a need for the adoption of approaches which take account of socio-economic and environmental influences on behavior to improve and maintain their practice level. The food-handling practices of school food-service employees need to be monitored routinely in order to ensure that safe food is served to our school children.

• Journal of Korea Society of Digital Industry and Information Management
• /
• v.15 no.3
• /
• pp.207-223
• /
• 2019

This study aims to explore the casual relation between construction company employees' Self-Leadership and two variables: Organization Citizenship Behaviour and Organizational Trust through Psychology Empowerment. To explain in details, this study examines how the independent variable, Self Leadership, with its behavior-focused, natural reward and constructive thought pattern strategies, affects the dependent variable, Organization Citizenship Behavior and Organizational Trust through the intervening variable, Psychology Empowerment. A survey was conducted on current employees of construction companies in metropolitan areas to empirically examine the research model. The result of study hypothesis on Self-Leadership is as follows; first, Self-Leadership showed a positive effect on Psychology Empowerment, Organization Citizenship Behaviour and Organizational Trust. Second, Psychology Empowerment showed a positive effect on Organization Citizenship Behaviour. Third, Psychology Empowerment showed a positive effect on Organizational Trust. The capacity of individuals is critical when it comes to competitiveness of construction companies. When employees willingly participate in building trust within the company, the work place will become more and more constructive; based on trust, efficiency will increase because people from different processes can work together and performance will also improve even when project managers are absent because others could help their role instead, thus driving more efficient human resource management to the company. To conclude, a company's vision can be spread wide and far when their employees engage themselves in Learning Organization with Self Leadership. They will also be satisfied with their work through improving interpersonal relationship at work.

• Journal of Korean Academy of Nursing
• /
• v.54 no.1
• /
• pp.44-58
• /
• 2024

Purpose: This study aimed to apply a health partnership program using commercially available mobile health apps to improve cardiovascular risk factors in male employees and verify its effectiveness. Methods: Using a randomized control group pretest-posttest design, male employees with cardiovascular risk factors from five small and medium-sized workplaces were randomly assigned to an experimental group (n = 32) and a control group (n = 31). The experimental group was encouraged to use three mobile health apps for 12 weeks to acquire the necessary cardiovascular disease-related information and practice strengthening training, walking, and diet management appropriate to their level. They also received feedback on their weekly activities and motivational text messages from health partners. Hypotheses were tested using the SPSS WIN 22.0. Results: The experimental group showed a significant difference compared to the control group in terms of their perception of mobile health app (p < .05), self-efficacy for exercise and diet, self-management partnership, and cardiovascular disease prevention health behavior (p < .001). In particular, there were significant decreases in the body mass index, ratio, serum fasting blood sugar, total cholesterol, and triglyceride in the experimental group (p < .001); however, there was no significant difference in high-density lipoprotein-cholesterol. Conclusion: Intervention using mobile apps based on partnership with health managers is effective in improving the objective cardiovascular risk index in male employees; therefore, such intervention should be continuously used as a useful lifestyle modification strategy in the workplace.

• 대한예방의학회:학술대회논문집
• /
• 2002.05a
• /
• pp.100-100
• /
• 2002

• Culinary science and hospitality research
• /
• v.22 no.1
• /
• pp.117-125
• /
• 2016

This study investigated workplace harassment perceived by deluxe hotel employees, examined its effect on their turnover intent, and verified difference in workplace harassment perception according to demographics and job characteristics. Based on total 248 samples obtained from the empirical research, this study reviewed reliability and validity using SPSS program. The hypothesized relationships in the model were tested simultaneously by using regression analysis. The major findings are as follows. First, the disrespectful behavior(${\beta}=.362$), verbal aggression(${\beta}=.336$), and physical aggression(${\beta}=.135$) among workplace harassment have positive effect on turnover intent. Also, according to the result of examining differences in perception of workplace harassment in accordance with employees' demographics and job characteristics, the average values of those in their 20s and those whose working experience was five years or shorter were lowest and they were most exposed to workplace harassment. Limitations and future research directions are also discussed.