• Industrial Engineering and Management Systems
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• v.11 no.3
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• pp.241-254
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• 2012

To gain competitive advantage in a fast changing environment, the higher education institution (HEI) must continuously adjust the strategies to that environment. One important strategy is how to determine appropriate practical actions based on what students really need and want. Despite the abundance of research on service quality management, there is no universal consensus on how best to determine appropriate practical actions in HEIs. The aim of this paper is to develop an integrated model to be used to accurately acquire the most critical service attributes and determine appropriate actions that promote student satisfaction. Drawing on relevant literature, an integrated model is proposed which is based on students' perspective by integrating the fuzzy SERVQUAL, refined Kano, and Blue Ocean model. Subsequently, an empirical case study in the higher education sector is described that illustrates the value of the model in determining the most critical attributes and how to improve them.

• Journal of Digital Convergence
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• v.15 no.6
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• pp.19-27
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• 2017

The purpose of this study was to analyze the differences of creativity according to major of college students focusing on pre-service early childhood teachers, pre-designers and pre-engineers. The subjects were 132 four grade of university students attending K and T university in Busan, Korea. Data were analyzed with one-way MANOVA to find out the differences of creativity according to their major. Results of this study as follows: first, overall creativity was significantly higher in preliminary designers than pre-service early childhood teachers and pre-engineers. Second, the fluency of pre-service early childhood teachers and pre-designers was significantly higher than that of pre-service engineers. The abstraction was significantly higher in pre-service early childhood teachers than pre-engineers. The elaboration of pre-designers was significantly higher than that of pre-service teachers and pre-engineers. Openness was significantly higher in pre-designers than pre-engineers, and pre-engineers were significantly higher than pre-service early childhood teachers. Therefore, this study suggests that the major in creativity curriculum and program development for college students should be considered, and the results of this study will be used as basic data of the creativity education program.

• Journal of the Korean Society of Earth Science Education
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• v.9 no.3
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• pp.352-363
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• 2016

The purpose of this study is to investigate the effect of elementary pre-service teacher's science concept level on teaching difficulty, teaching satisfaction, and class evaluation. This study was conducted for 117 first grade students who are studying at P National University of Education. For this study, 117 students were divided into two groups according to the science concept level, and teaching difficulty, teaching satisfaction, and class evaluation score of the two groups were analyzed. The conclusion of this study is as follows. First, the elementary pre - service teacher group with a higher level of science concept showed significantly lower teaching difficulties than those with lower levels. This shows us that if primary pre-service teachers who have high science concept level, they can teach primary school science more effectively. Second, the elementary pre - service teacher group with high level of science concept got higher score on teaching satisfaction than the group with lower level of science concept, but it did not show statistically significant. Third, the elementary pre - service teachers with higher science concept level showed significantly higher scores on class evaluation than those with lower concept.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.265-277
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• 2009

This study explored the behavior and choice attributes of specialty coffee shop customers according to their general characteristics. The results showed significant differences by gender, age, occupation, education, and income. Female customers stayed longer, valued taste, and their importance perception toward employee and systematic service was higher compared to the males. According to age, younger customers (20's, 30's) stayed longer, visited coffee shops to meet friends and enjoy specialty coffee, and placed high importance on physical surroundings, systematic service, and taking out coffee. Whereas older (50's and 60's) customers valued the location and having coffee on-premise. In terms of education, ustomers with higher education visited coffee shops to enjoy their favorite specialty coffee. By income, those with higher ncomes valued the location and brand of the coffee shop, and their importance perception toward employee and ystematic service was lower than that of customers with lower incomes.

• Journal of Families and Better Life
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• v.21 no.3
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• pp.133-146
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• 2003

The purpose of this study was to analyze the need for family life welfare service program, and to develope the program for managing in the Community Centers. The survey was conducted by interviewing 356 users and 360 non-users of Community Center, total 716 persons living in Daegu City, from October 8 to October 30 in 2002. The data were analyzed by the SPSS PC+ program applying t-test and ANOVA. The results were as follows : First, overall the needs for family life welfare service program, consisting of education program, facilities management and counseling program, and event program, was higher than 3.7 points. The needs level for event program was a little higher than other two programs. Second, the level of needs for family life welfare service program differed between user group and non-user group of the Community Centers. Third, the level of needs for family life welfare service program varied according to the demographic variables, such as sex, age, marital status, family life cycle, education level, vocation, monthly average income and housing type. Finally, Based on the results of needs analysis, 11 education programs, 4 facilities management and counseling programs and 5 event programs were developed for family life welfare service program. These programs developed in this study could be applied to diverse groups classified by age, social class, family life cycle of citizens. Also the programs should be applied in terms of family unit, as well as individual base to enhance the function of family life.

• Journal of the Korean Dietetic Association
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• v.30 no.2
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• pp.95-111
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• 2024

The Smart Hazard Analysis Critical Control Point (HACCP) management system, which integrates information technology (IT) to automate and analyze big data, has been introduced into school food services. This study investigated the job performance, job satisfaction, and job stress of employees in school food services using Smart HACCP. Data were collected via questionnaires from 350 employees in school food services who utilized Smart HACCP and worked in Gyeonggi-do or Incheon. The questionnaire included general information, workplace characteristics, HACCP education status, job performance, and job satisfaction according to the use of Smart HACCP, and general job stress. The responses showed that 92.3% of the participants had received HACCP education in the workplace, and 66.6% understood the content of the education. Among the HACCP process stages, CCP2 (Food Handling and Cooking) and CCP3 (Cooking Completion and Distribution) were the stages at which all participants were using Smart HACCP. CCP3 had the highest percentage (61.4%) of participants who experienced feeling the maximum reduction in their tasks by using Smart HACCP. The Smart HACCP job performance at CCP1 (Inspection) and Smart HACCP job satisfaction were higher in workplaces with 6~10 employees, compared to those with 10≤ employees (both P<0.05). The Smart HACCP job performances at of CP1 (Refrigeration and Freezer Temperature Management) and CP2 (Cleaning and Disinfection of Food Contact Surfaces) were significantly affected by the work area. General job stress was significantly higher in cooks than in cook practitioners, higher in employees with cook certification than in those without it, and higher in employees with work experience (<1 year), compared to those with 5~10 years or 10~15 years' experience. In conclusion, employees' job performance and satisfaction with Smart HACCP need to be enhanced to improve hygiene in school food service. This requires the effective management of their job stress.

• Journal of the Korean Home Economics Association
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• v.42 no.3
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• pp.119-130
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• 2004

The purpose of this study is to estimate the rate of credit card payment for private education. The results of study can be used to improve credit card handling problems of private educational institutes, leading toward improvements in income transparency, increase in tax burden equity and long-term economic welfare improvement for individual households. 424 households out of 586 household that were surveyed in September of 2002 had 1,700 cases private extracurricular education. 67 of the 1,700 cases that did not have expenditure records were removed from the analysis. Only 3.67％ out of 1,633 cases were paid by a credit cards and the amount of credit card payment were only 5.65％ of the total amount spent for private education. The average fee of private educational institutes that allow credit card payment was higher than the fees of private institutes which don't allow a credit card payment or those of private institutes where consumers don't know whether a credit card payment was allowed. The average fee of private education paid by credit cards was 34,465.46 won higher than that paid by cash. Credit card payments to private educational institutions is an important social issue with respect to fair tax collection and tax burden equity since most private educational services operate in fairly small sizes and are offered by the self-employed, and the expense of private education is a fairly large proportion of the household income. It is also important for consumers if credit card acceptance expands alternatives that consumers can choose in private education. Therefore, credit card payment should be encouraged in private extracurricular education. To do this, private education providers should be forced to join a credit card payment service by the National Tax Service. A regulation that prohibits the refusal of credit card payments should be required, and credit card service charges of private education providers should be incrementally decreased. Also, consumer education and public promotions for credit card use instead of cash in paying for private education fees are recommended.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1245-1251
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• 2017

The objective of this study is to investigate the satisfaction of elementary, middle and high school nutrition teachers in the Chungnam province concerning the free school food service. We surveyed satisfaction related to policies on school food service and the school food service center. Satisfaction on the school food service center was separated according to four dimensions; perception, food materials, operational system and service. Furthermore, we analyzed factors that affect satisfaction with the school food service center with a multiple regression model. First, satisfaction about the free school food service and dietary life education are higher than the total average of satisfaction with the policy about the school food service. Second, satisfaction about a variety of food materials and reasonable prices are lower than total average of satisfaction with the school food service center. Third, when more teachers have a high level of a positive perception and have higher satisfaction with the operational system of the school food service center, then they also subsequently display higher satisfaction with the school food service center. Therefore it is necessary to improve or make up for pricing and diversity on food materials by the school food service center.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.357-362
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• 2016

The objective of this study is to investigate the perception and satisfaction of elementary and middle school students on free school food service. We surveyed education related to school food service, concerns about food ingredients, perceptions of free school food service and satisfaction for the quality of the school food service. The investigation is classified into two groups, schools that operate as a food service center or those that do not. Those who are provided food ingredients by school food service centers are educated about the agricultural products' country-of-origin and their environment-friendly food service. The more individuals are educated of the foods' county-of-origin and environment-friendly food service the more they will have a higher concern of the food materials and subsequently a higher satisfaction for the quality of school food service. School food service centers managed directly by the local government would probably receive higher satisfaction than those consigned to a private sector. The results of this study will be meaningful to establish policies on school food service and school food service centers.

• Journal of Korean Elementary Science Education
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• v.35 no.2
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• pp.216-228
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• 2016

The purpose of this study was to analyze pre-school teachers' observation experience and their pre and post degrees of preferences in observing underground and water living things, fungus, insects, flowerless plants and sea lives. Based on the analysis, their pre-observation experience in living things were insects, ocean creatures, underground living things, flowerless plants, fungus and water living things in order. The degree of preferences in flowerless plans based on their gender, the female pre-service teachers showed higher scores than the average in both pre and post test. The male, however, responded higher scores in underground living things in both tests. Their background such as liberal arts or science or arts and physical major affected their preferences scores in water living things, insects and flowerless plans in the post test, and the science major pre-service teachers showed the highest degree of preferences in insects among the liberal arts, science or arts and physical major pre-teachers in the post test. In conclusion, there were different degree of their preferences affected by the pre observation experience, gender difference, their present majors such as the liberal arts, science or arts and physical major, the categories of living things but not in their high school background such as liberal arts or science.