• Journal of Korea Entertainment Industry Association
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• v.14 no.7
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• pp.659-666
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• 2020

This study is a comparative study on the impacts of workers' emotional labor influencing job stress by health care and the types of hospitals. The research used 387 questionnaires as final assay data, which were obtained by health care workers who work for hospitals or higher-level hospitals located in G-metropolitan city, JD through the direct survey method. The results are as follows. First, after analyzing the difference of emotional labor and job stress in terms of socio-demographic characteristics, there was a significant difference in both general hospital and nursing hospital: In case of general hospitals, a significant difference in emotional labor is shown based on monthly earnings and the years of employment at current hospital, and a significant difference in job stress is shown based on an academic career, the years of employment at current hospital, and the establishment classification. In case of nursing hospitals, there was a significant difference in emotional labor based on an academic career, alcohol use, and monthly earnings. Second, after analyzing the correlation between emotional stress and job stress by the type of hospital, a significant positive correlation is observed at both general hospital and nursing hospital. Third, after comparing the impacts of emotional labor on job stress by the type of hospital, it was shown that emotional labor has a significant positive impact on job stress at both general hospital and nursing hospital.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.105-116
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• 2001

The current status of Korean hospitals on foodservice hygiene was evaluated by a survey in the March of 2000 from 96 hospitals in terms of general sanitation management, education and training, and from 35 hospitals on the observance of hygienic practices in the whole stages of foodservice, personal hygiene, and kitchen equipment and facility hygiene. The questionnaire was filled directly by the dietitian working in the subject hospital. The status of general sanitation management was satisfactory overall; however, the record-keeping or documentation of the practices was the weak point which needs to be improved. only 4% of the subjects appeared to have implemented HACCP for the hospital foodservice. Comparison of the hospitals in their observance rate of hygienic practice by the type of hospital, the location of hospital, the number of bed, and the separation of dietitian's duties as clinical nutrition and foodservice showed characteristic trends among the groups. General hospitals often showed better scores than tertiary hospitals in their observance rates. As the location of hospital moved from large cities to small towns, the observance rate for hygienic practice decreased. Hospitals with entrusted foodservice system showed better scores in hygienic practice than those with owner-operated one in the stage of planning and equipment/facility hygiene (p＜0.05). And the scores of the hospitals having dietitian's duties separated into clinical and food services were higher than the ones with un-separated duties. Detailed information obtained in this study would serve for the development of guidelines or programs to improve the hygienic level of Korean hospital foodservice.

• Korea Journal of Hospital Management
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• v.3 no.1
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• pp.62-82
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• 1998

The purpose of this study is to assess the cause and level of conflict arising within and between departments among administration office workers who work in a recently established tertiary hospitals of a major cooperation or related non-profit cooperation: The study also aimed to find methods for resolution of such conflicts by comparing with other existing university hospitals. The subject population included 299 business administration office workers randomly selected from two cooperate related tertiary hospitals of less than 3 years in its existence and two university hospitals over 700 beds in Seoul and Kyong In area. Data were collected through a survey questionnaire. To define related factors for the level of conflict among departments in each hospitals multivariate regression analysis was conducted. Independent factors were characteristics of subjects, conflicting factors within and between the departments. The results are as follows: 1. Those in the 30-39 rears of age group demonstrated significantly higher level of conflict between departments. Those working in the new hospitals, who were older and had long-term tenure, and those with short-term job experience at current working hospital had higher level of conflict between the departments with statistical significance. 2. Concerning the involvement of conflicting factors and the level of conflict in the administration there was statistically significant positive correlation between reliability and job-related intra- and interdepartmental level of conflict in existing hospitals. There was a significant positive correlation between intradepartmental conflicting factors of mutual dependence, difference in goal/orientation and intra- and interdepartmental level of conflict. 3. In multivariate regression analysis, women more than men, and those who had worked for many years in hospitals had statistically significant influence on factors involved in interdepartmental level of conflict, explaining 51.0% of the model. 4. In existing hospitals, gender was a significant factor with women showing a higher level of interdepartmental conflict compared to men. Among the interdepartmental factors, mutual dependence had statistically significant influence and showed a positive relationship with interdepartmental level of conflict. In the new hospitals, job position was a significant factor which showed that those in high position such as section chief or above, compared to those in managerial or general position had higher level of conflict. Among the interdepartmental characteristics, factors of mutual dependence and goal/orientation had statistically significant influence and showed a positive relationship with interdepartmental level of conflict. In the new hospital setting efforts to reduce conflict in areas among workers with high position, old age, and long tenure and those in Purchasing, Material and Computer Department should be made and prudent management and planning for improved manpower and increased budget or efficient allocation and clear definition of job description are necessary to adequately assess and make improved efforts for rapid stabilization of the premature hospital system from its inception, In the existing hospitals a lack of conflict within and between departments may give rise to stagnation or inefficiency of the organization. Future study are needed with respect to the relationship between interdepartmental level of conflict and the effectiveness of the hospital organization for improved resolution of conflict in the organization and hospital management.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.36-50
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• 1998

The purpose of this study was to investigate quantity food production practices in foodservices by analysing the menus of April, 1996, The questionnaire was developed and responded to by 96 dietitians in Sangju, Munkyung, Gumee, Kimchun, and Andong during November, 1996. The survey was performed by simple random samplings. The results were as follosw; 1. Hospitals and industry served food for thirty days and schools for twenty days. Kimchi was a select-menu for hospitals and one side dish for industry and schools. The type of menu was a single use menu which consisted of cooked rice, soups and three side dishes. 2. The most frequently used ingredients were green onions, rice, carrots, onions, Korean radish roots, pork, eggs, glutinous rice, and milk. Kimchis were served most frequently in all food services and cooked rices and soups were next. 3. The age of most of the respondents was 26 to 30.54.2% of subjects were juniou college graduates and 77.1% were single. Fifty seven point three percent of the dietitians lived with family relatives, or friends. 87.5% of the dietitians had been working for 1 to 5 years. 4. Most foodservices were self-operated. The number of meals served was determined by meal coupon counting in hospitals(37.5%), meal board counting in industry(29.2%), and attendance card counting in schools(41.1%) The cost of sales per meal was approximately 2,450 won in hospitals and was approximately 1,100 won in industry and schools. The average number of days per menucycle was 7.4 in hospitals. 10.3 in industry and 25.5 in schools. Hospitals, industry, and schools held about 118, 265 and 263 recipes respectively. The average number of dietitians was 2.6 in hospitals and 1.0 in industry and schools. Except for the number of recipes, the general practices of foodservices were significantly different(P<0.05). 5. In the general quantity food production, food and seasonings measuring was hardly done. the percentage of foodservices using chemical seasonings was higher in hospitals and industry than in schools. the most important concern was taste, Registered cooks were employed in 75% of schools but only 50.0% in hospitals and 20.8% in industry. Most of the dietitians respinded that their cooks skill was not bad. The education of unregistered cooks was performen once or two times a month in hospitals and industry, and in schools performed everyday. The problem when educating cooks was the lack of cooking skill of the dietitians in schools, and the lack of time in hospitals, and the negative attitude toward education in industry. The method for improving cooking in all foodservices was OJT, or the extension of education facilities and the development and dissemination of standard recipes. The frequency of throwing away leftovers was higher in hospitals. But in industry, the frequency of saving leftovers was higher. 6. Though all foodservices have standard recipes, the number that used them was low, Another problem is that standard recipes resulted in leftovers. The inconveniences of using standard recipes were the difficulty of applying standard recipes to various numbers of customers the complication of use, or facility insufficiency.

• Journal of The Korea Institute of Healthcare Architecture
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• v.17 no.4
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• pp.49-55
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• 2011

This study proposes proportions of functional areas in the ward of general hospitals, which are derived from 5 big university hospitals in order to establish the ward area standard for hospital design. The results of this paper are as follows. First, functional areas of hospital ward are composed of bedroom area, nursing area, training area, service area, and common area. Of course common area can be divided into first common area and secondary common area. The first common area(inter departmental common area) includes lobbies, elevator lobbies, corridors, restroom, and mechanical shafts. The secondary common area means the common area within special department such as ward or radiology department. Second, a standard method of calculating ward areas has been proposed: the standard is based on the center line of the wall between functional areas. Third, the proportions of 6 functional areas in ward are suggested.

• Korean Institute of Interior Design Journal
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• v.18 no.5
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• pp.191-199
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• 2009

Recently general hospitals in Korea are focusing on healing environment which care for patients on the side of spirit and psychology without medical treatment. For the reason, architects are planning a public space on a large scale in which can be held cultural performances and artistic events. Those of social activities can be effective healing environment according to the "Anthroposophical medicine" studied by Rudolf Steiner. To the patient, Social healing environment is relation with normal life and back to the life. The case of a large-scale public space on hospital in foreign country shows the effect of healing environment through social community. So it is valuated as a social healing environment and community space. Even though the large-scale public space has been being increased in our circumstance, there is no evaluation of use on it. So there is no idea how people are satisfied with public space to stay and form a concourse by themselves. The purpose of this study is to find out the desire of people, who use the large-scale public space by analysis of observation research and interview in the general hospitals. And finally this study suggests the factors which can realize social healing environment on the planning of public space in hospital architecture.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.20 no.4
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• pp.372-380
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• 2013

Purpose: This study was done to investigate nurses' perceived importance of, and performance of intravenous fluid therapy. Methods: Data were collected from a convenience sample of 234 nurses (return rate: 93%) working in 3 small-medium general hospitals. Results: The score for perceived importance of intravenous fluid therapy ($3.65{\pm}0.37$) was higher than that of performance ($3.45{\pm}0.39$). There were positive correlations between perceived importance and performance (r=.576, p<.001). There were 180 (80.8%) errors in intravenous fluid therapy. Perceived importance and performance scores were higher in nurses who had not experienced medication errors in intravenous fluid therapy. Conclusion: The results indicate a need to develop appropriate strategies to improve perceived importance and performance and enhance safety management during intravenous fluid therapy for nurses in small-medium general hospitals.

• Journal of The Korea Institute of Healthcare Architecture
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• v.24 no.3
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• pp.7-15
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• 2018

Purpose: The purpose of this study is to suggest the improvement of the architectural planning of public hospitals by analyzing the contents of the architectural planning and the trend of the recent ward planning. Methods: The study method was the drawing analysis of the wards in the public hospitals where facilities were improved including the ward-related literature survey. The scope of the study was the general wards. Results: As a result of the study, the area composition of the ward area, the number of beds per nursing unit, the floorplan types, and the unit space planning which is included the room composition, the room size, the bed clearance areas, and the improvements of the nursing space were suggested. Implications: The result of this research would be useful as a reference to design nurse area in the wards.

• Asian Oncology Nursing
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• v.7 no.1
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• pp.26-35
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• 2007

Purpose: The purpose of this study was to set the strategy that clinical nurses can efficiently cope with the stress from bereavement care, by examining and analyzing stress factors and coping methods of nurses' bereavement care. Methods: A total of 628 nurses were recruited from four university hospitals, two cancer specialized hospitals, and three public hospitals. Stress was measured using the bereavement care stress measurement tool, and coping was done using the cope with stress scale. Results: The stress level about bereavement care of the nurses working in the cancer unit was significantly higher than the level of the nurses working in the general unit. However, there was no difference of coping level between nurses working in cancer unit and general unit. Conclusions: It is important to ensure the methods that contrive to perform bereavement care efficiently by generating hospice nurses and by activating the system for nurses specialist who perform bereavement care.

• Korean Journal of Community Nutrition
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• v.2 no.4
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• pp.616-623
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• 1997

This study was conducted to investigate and to improve the actual condition of food service for patients in hospitals. For this purpose, questionnaires were distributed to 283 patients admitted to a university hospital and three general hospitals between January 27 and February 15, 1997. The department participated in the study included internal medicine, surgery, obstetrics, orthopedics and so forth. For meal time, 61.1$\%$ of patients wanted to eat breakfast at 8 am, 55.8$\%$ lunch at noon, and 73.5$\%$ dinner at 6 pm. The patients complained about unsatisfactory hospital food itself by 37.8$\%$, about insufficient food amount by 19.6$\%$, about menu with no choice by 41.2$\%$ and about low variety of the meals by 32.7$\%$. Sixty two point nine percent of the subjects enjoyed snacks between meals because of poor appetite at meal time(46.1$\%$), delayed food service(39.9$\%$) and others(11.2$\%$). The types of diet were mainly regular ones(58.6$\%$) with some high protein(12.4%) and diabetic sensitive ones(7.1$\%$). As eating place, the patient's prefered bed(51.9$\%$), room-table(27.2$\%$) and dining room(17.7$\%$). Fifty-five percent of them also wanted hospital foods available to their caring relatives. (Korean J Community Nutrition 2(4) : 616-623, 1997)