• Proceedings of the KAIS Fall Conference
• /
• 2009.12a
• /
• pp.427-431
• /
• 2009

취업박람회에서 참관객에게 제공되고 있는 박람회의 서비스품질, 가치, 그리고 만족 등의 이론적 배경을 바탕으로 인과관계를 나타내는 구조적 관계를 분석하였다. 개최 도시의 지각된 품질 요인은 정보의 확신성, 인적서비스, 접근성, 물리적 환경 그리고 관광매력성의 총 5개의 요인으로 총 16개의 항목을 Likert 5점 척도로 측정하였으며, 변수들의 집중 타당도와 판별 타당도를 확보하였다. 분석결과 관광매력성, 물리적환경, 인적서비스, 정보의 확신성 순으로 취업박람회 참가자의 지각된 가치에 영향을 미치는 것으로 나타났다. 이러한 연구결과는 박람회 주최자가 사용자 관점에서 좀 더 효율적으로 행사를 준비함과 동시에 참가 업체의 보다 나은 서비스 지원으로 기업의 가치인식 제고에도 기여할 것으로 기대된다.

• Journal of Digital Convergence
• /
• v.14 no.11
• /
• pp.225-232
• /
• 2016

The purpose of this study is to analyze the effect of the glass ceiling induction factors on the improvement of the job Commitment on the glass ceiling perception and to analyze the effect of the organizational Commitment on the influence of the local medical institute and private medical institute employees. Purpose. As a research method, structural equation model analysis was carried out to investigate the influence relationship of each factor. In particular, multiple group analysis was performed to analyze the difference of influence relations between public and private medical personnel. Respectively. Result, First, empirical studies on the effect of the glass ceiling inducing factors on job Commitment showed that job Commitment was influenced by stereotype and organizational culture, and the magnitude of the influence was different. Second, the employees of the room medical center were influenced by perceived promotion, job placement, education and training, reward, and job satisfaction. Third, in the hypothesis that job Commitment will be affected by the perception of glass ceiling, only the workers of the private medical center showed significant results. Based on the results of this study, it will be necessary to plan policies to improve the perception of the glass ceiling phenomenon and improve its status in order to improve the personnel and system that women workers in the medical field can enter more senior management positions.

• Journal of Engineering Education Research
• /
• v.14 no.3
• /
• pp.3-8
• /
• 2011

Women in the predominantly male-oriented college of engineering which is afflicted by the high dropout rate and the low employment rate of coeds in their majoring fields because of the die-hard male dominant culture. In order to resolve the related problems, P University has been actively engaged in a movement called "Women into Engineering" (WIE) to raise the gender cognitive awareness and to train women engineers for highly qualified work force. As part of the movement, a subject called "Women in Engineering" that focuses on the gender cognitive perspective is effective to reduce the dropout rate and to land a job inside their fields by stimulating their interest in their specialty and masting soft/hard skills. The study was conducted a survey of the coeds who have completed the "Women in Engineering" course to evaluate the degree of satisfaction perceived, and a t-test through comparing the group of the coeds and a group of coeds who have not taken the course. The results showed statistically significant responses indicating that both groups of coeds would like to see WIE offer more basic engineering courses like "Women in Engineering". This may lay the foundation to offer other major engineering courses for juniors and seniors that emphasize the gender cognitive approach.

• Journal of Engineering Education Research
• /
• v.17 no.5
• /
• pp.8-12
• /
• 2014

Women in engineering subject were developed for women included engineering education in Korea. Women in the predominantly male-oriented college of engineering which is afflicted by the high dropout rate and the low employment rate of coeds in their majoring fields because of the die-hard male dominant culture. In order to resolve the related problems, Our University has been actively engaged in a movement called "Women into Engineering" (WIE) to raise the gender cognitive awareness and to train women engineers for highly qualified work force. As part of the movement, a subject called "Women in Engineering" that focuses on the gender cognitive perspective is effective to reduce the dropout rate and to land a job inside their fields by stimulating their interest in their specialty made soft/hard skills. The study was conducted a survey of the coeds who have completed the "Women in Engineering" course to evaluate the degree of satisfaction perceived, and a t-test through comparing the group of the coeds and a group of coeds who have not taken the course. The results showed statistically significant responses indicating that both groups of coeds would like to see WIE offer more basic engineering courses like "Women in Engineering." This may lay the foundation to offer other major engineering courses for juniors and seniors that emphasize the gender cognitive approach.

• International Journal of Advanced Culture Technology
• /
• v.9 no.4
• /
• pp.18-28
• /
• 2021

This study surveyed how retirees' evaluation of starting food service business affects the effectiveness their new business and quality of life, based on personal factors such as entrepreneurship and business-starting capability and environmental factors by using questionnaires. Bootstrapping was carried out in order to find out factors affecting rapidly changing new business environments and retirees' initial intent to start a business so as to verify basic hypothesis about relation between retirees' evaluation of starting food service business (social, economic, and psychological effects) and the effectiveness of their new business and quality of life and confirm whether the effectiveness of the new business acts as a medium between the evaluation of starting food service business and quality of life. In addition, PLS-MGA was performed in order to verify whether the correlations among test factors can be varied according to the kind of job the target retirees had. Having examined the basic thesis, it was found that social and economic factors had significant positive effect on the effectiveness of the new business, and social and psychological factors had significant positive effect on the quality of life. Having analyzed whether the effectiveness of new business acted as a media between evaluation of starting food service business and quality of life, there was no significant effect as a medium. Having studied whether the kind of job of the retirees controlled or affected the relations among evaluation of starting food service business, effectiveness of new business and quality of life, the results were as follows: in the office job retiree group, the greater economic factor led to increase of effectiveness of new business, while social and psychological factors influenced the quality of life; In the physical labor group, the higher social factor resulted in higher effectiveness of new business, which showed significant positive effect on the quality of life. Having researched about which element is considered to be most important in starting food service business, the most important element was found to be dish/menu, followed by staff management, accounting management, business management, and service education. Having analyzed relation between accomplishment and important consideration for starting food service business, "managers with entrepreneurship," "appropriate distribution of time to prepare for starting business," and "operation of practical field education programs" showed higher importance compared to the degree of satisfaction, so it is needed to more concentrate on the above matters. This study intends to raise retirees' awareness of starting business and help them live better life based on the analysis results, and further suggest detailed mechanism and specific operations of factors affecting retirees' decision making on starting business, such that they can use the information as basic materials to make better choices that can lead to successful business.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.21 no.12
• /
• pp.401-410
• /
• 2020

The purpose of this study is to reveal the magnitude of the correlation effect between variables related to empowerment of social workers. To this end, 30 studies published in Korea were analyzed through meta-analysis. The results are as follows. First, the overall effect size of the variable group was the median effect size; the job-related positive variables showed the largest effect size among the variable groups, and then came the organization-related variables, the personal psychology-related variables, the job-related negative variables, and the personal background variables in that order. Second, among the factors related to personal background variables, all factors except position were found to have a small effect size, or close to a small effect size. Self-esteem, which is an individual psychologically related variable, showed a medium effect size close to a large effect size. Among the organizationally related variables, organizational commitment and transformational leadership showed a large effect size, and organization culture showed a medium effect size. In addition, job satisfaction, which is a positive job-related variable, showed a large effect size, while burnout from job-related negative variables showed a large effect size, and turnover intention showed a medium effect size.

• Journal of Distribution Science
• /
• v.9 no.4
• /
• pp.83-91
• /
• 2011

In addition to the globalization of the distribution industry and intensified competition, the importance of Private Brands has been emphasized, and thus, many studies that clarify the various preceding factors that affect PB purchase intent are being conducted. Following this trend, the purpose of this study is the following. First, the effect of distributor's corporate image on consumer behavior was verified. Second, the perceived quality difference on PB products according to consumers' job was verified. Third, satisfaction difference for PB products according to consumers' job was examined. Research results were shown as the following. First, factorial analysis, conducted to verify distributor's corporate image, gave out the result of ethicality, reliability, stability factors. Among those factors, ethicality and stability were shown to have an effect on brand attitude. However, reliability was not shown to influence PB brand attitude. Second, through the analysis to see the effect of distributor's corporate image on PB product attitude, it was verified that stability has an effect on PB product attitude but ethicality and reliability do not. Third, the analysis to verify the effect of distributor's corporate image on PB product purchase intent showed that ethicality has an effect on purchase intent, but reliability and stability do not. Fourth, housewives, the most active users of distributors, were shown the highest in the research on whether there is perceived quality difference according to consumers' job. Following the group were college students, and then office workers. Fifth, research on the level of satisfaction according to consumers' job showed that there was not a significant difference. The limitations and suggestions of this research were as the following. First, this study could go over each corporate image according to distributor type and characteristics. Due to the vast development of distribution industry, the companies can be classified according to the various types. Therefore, we propose the corporate image of each distributors to be checked, and furthermore, to verify which image of the different types of distributors has positive influence on consumer attitude. Second, PB products should have various perceived quality. However, in this research, it has not been verified which specific factors among the various perceived quality of PB products has a more meaningful influence on consumer attitude. Therefore, we also would like to propose a need for closer research on the specific factors and on which factor has a more positive influence on consumer attitude.

• The Korean Journal of Franchise Management
• /
• v.12 no.4
• /
• pp.13-23
• /
• 2021

Purpose: This study aimed to derive clues for the franchise industry to overcome difficulties such as various legal regulations and social responsibility demands and to continuously develop by analyzing the research trends related to franchises published in Korea. Research design, data and methodology: As a result of searching for 'franchise' in ScienceON, abstracts were collected from papers published in domestic academic journals from 1994 to June 2021. Keywords were extracted from the abstracts of 1,110 valid papers, and after preprocessing, keyword analysis, TF-IDF analysis, and topic modeling using LDA algorithm, along with trend analysis of the top 20 words in TF-IDF by year group was carried out using the R-package. Results: As a result of keyword analysis, it was found that businesses and brands were the subjects of research related to franchises, and interest in service and satisfaction was considerable, and food and coffee were prominently studied as industries. As a result of TF-IDF calculation, it was found that brand, satisfaction, franchisor, and coffee were ranked at the top. As a result of LDA-based topic modeling, a total of 12 topics including "growth strategy" were derived and visualized with LDAvis. On the other hand, the areas of Topic 1 (growth strategy) and Topic 9 (organizational culture), Topic 4 (consumption experience) and Topic 6 (contribution and loyalty), Topic 7 (brand image) and Topic 10 (commercial area) overlap significantly. Finally, the trend analysis results for the top 20 keywords with high TF-IDF showed that 10 keywords such as quality, brand, food, and trust would be more utilized overall. Conclusions: Through the results of this study, the direction of interest in the franchise industry was confirmed, and it was found that it was necessary to find a clue for continuous growth through research in more diverse fields. And it was also considered an important finding to suggest a technique that can supplement the problems of topic trend analysis. Therefore, the results of this study show that researchers will gain significant insights from the perspectives related to the selection of research topics, and practitioners from the perspectives related to future franchise changes.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.1
• /
• pp.134-145
• /
• 2011

The purpose of this study was to examine the work values of undergraduate-level foodservice major students. In order to assess work values of the participating students, this study adopted 'Maryland Work Values Inventory'. Data from a total of 290 surveys were collected. The participants consisted of 146 commercial foodservice major students and 144 institutional foodservice major students. Among the seven work values, both groups ranked 'job advancement' as the most important work value. Commercial foodservice major students rated 'altruism' as the least important work value, whereas it was 'stimulation' for institutional foodservice major students. 'Need for work' was evaluated statistically higher by junior and senior students compared to sophomore students of commercial foodservice major (p<0.05). In both foodservice majors, a positive relationship was found between work value scores and grade levels. All work value scores tended to be higher for students in higher grades. This tendency was especially statistically clear for the value 'need for work' for commercial foodservice major students and 'money and prestige' for institutional foodservice major students (p<0.05). There were some gaps in the work values between students with different career field choices. For the commercial foodservice majors, those interested in fine dining perceived 'satisfaction and accomplishment' and 'altruism' as more important [4.33 (p<0.05) and 4.05 (p<0.01), respectively] compared to students who had interests in fast food restaurants (4.06 and 3.67 respectively). Scores for 'satisfaction & accomplishment' (p<0.05), 'money & prestige' (p<0.001), and 'stimulation' (p<0.001) were significantly different among institutional foodservice major students. In addition, students more interested in industrial foodservice field regarded 'money & prestige' and 'stimulation' as less important as indicated by noticeably lower scores (3.74, 3.55 respectively) in comparison to the other group (p<0.001). The results of this study, which explored foodservice major students' work values, suggest that there is an increased need for the students to build up their work values as well as for the foodservice industry to offer appropriate work values to future foodservice employees.