• Journal of the Korea Convergence Society
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• v.9 no.7
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• pp.77-86
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• 2018

This research is based on core competency in order to provide diverse educational opportunities and to train compatible human resources according to industrial change. The research set up the core competency of university students according to document research and the importance of core competency of students, professors, faculty and parents. As a result, a total of 14 competencies were deducted by importance and validation from enrolled students, graduated students and professors. A total of 5 core competencies and 14 detailed competencies were deducted. Creativity, problem solving ability, self-directed overall problem solving abilities, expertise ability, data processing ability, technology application according to industry, consideration and serving character, community service, communicational ability, self-management, inter personal relationship, foreign language ability, global, leadership and competence were the 14 elements of this research. Based on the result of this study, it is necessary to improve the competence of university students by applying them to the curriculum development and operation and to find out the extent of the students competence enhancement through the development of future capacity measuring tools.

• Journal of Korea Society of Industrial Information Systems
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• v.23 no.5
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• pp.77-87
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• 2018

The Purpose of This study is amid competition, High-quality human resources in food service industry make a lot of efforts. Especially, Work and Life Balance(WLB) is a considerable factor when modern workers decide and maintain the workplace and also it could be supposed as one strategic method that corporations could attract and maintain talented people. This study built a exploratory model that there is causal relationship of WLB(work and life balance) to employee's organizational commitment. Additionally this study examine the Moderating Effect of perceived value of work between WLB(work and life balance) and organizational commitment. This study utilized total 217 responses from workers of food service industrial employees and as analysis methods, it used descriptive statistic analysis, correlation analysis, multiple regression analysis, and hierarchical analysis. Results of analysis are as follows. First this study found that the work-life balance could give significant effects to the organizational commitment. work-growth balance and work-leisure balance has positive significance effect with the organizational commitment but work-family balance was not statistically significant. Second, The significance of this study indicates that perceived value of work plays a role as moderating variable influencing the relationship between work and growth balance and employee organizational commitment. Lastly, this study suggested the implication of the result, the limitation and the direction of future study. The results of this study provide suggestion to the company.