• Korean journal of food and cookery science
• /
• v.25 no.6
• /
• pp.725-738
• /
• 2009

The purpose of this study was to investigate the effects of working conditions on internship satisfaction. Hotel & Restaurant management students at universities in Jeonju participated in this study. Out of 156 questionnaires, 149 were analyzed using SPSS 17.0 and descriptive analysis, frequency test, factor analysis, reliability test, chi-square, t-test, ANOVA, duncan's multiple regression analysis, correlation analysis and regression analysis were used. Based on the result of the conducting factor analysis, the working conditions were classified into 2 factors: work suitability and work environment. Internship satisfaction was classified into 3 factors: internship preference, education and work satisfaction, company satisfaction. Cronbach's alpha was calculated for the reliability of the survey instrument. Consequently, the working conditions were shown to affect internship satisfaction. Among the working conditions, work suitability had a lower effect on internship satisfaction than work environment. At the resort used in this study, the salary level was high, but the level of work environment, internship preference, and company satisfaction was low. The students wanted attend an internship program at the desired place to be hired and found that it was more important to be assigned to the desired department than having a higher salary.

• Korean journal of food and cookery science
• /
• v.22 no.5 s.95
• /
• pp.702-711
• /
• 2006

The purpose of this study was investigate the effects of internship program particularly how the satisfaction with the internship program affects the students’ career decisions. Culinary major students at 5 different two-year colleges in Seoul and Kyunggi-do participated in this study. Out of 500 questionnaires, 415 were analysed using SPSS 13.0 and descriptive analysis, factor analysis, reliability analysis, chi-square, t-test, ANOVA, and multiple regression analysis were used. Based on conducting factor analysis results, the satisfaction measurement was classified into 4 factors: constructs, contents, benefit, environments and communication. Cronbach’s alpha was calculated for the reliability of the survey instrument. Two-thirds of the students (66.9%) answered that the internship program had helped them to decide their career. Particularly, constructs and contents of the internship program presented statistically significance to the career path. Based on the satisfaction level, students in high level wanted to be chefs while those in low level wanted to leave to other jobs. The overall satisfaction with the internship program differed according to the time of internship, internship duration, and place of internship.

• Korean journal of food and cookery science
• /
• v.23 no.1 s.97
• /
• pp.9-18
• /
• 2007

This study was designed to evaluate the effects of hotel brand image on the job preference of students majoring in culinary art through the relationship between hotel brand image and internship satisfaction and internship expectation. The effects were also examined on the personal job preference and job potential as career to the internship. To analyze the proposed hypotheses, a survey questionnaire comprising 61 statements was administered to students majoring in culinary art in colleges located in Seoul and Gyunggi-do. Out of 450 respondents, 420 questionnaires were collected (93.3%) and 411 (91.3%) were analyzed using the statistical package SPSS 12.0. The following results were obtained. First, the regression analysis results for the correlation between hotel brand image and internship confirmed a significant effect of hotel brand image on the satisfaction of internship for students majoring culinary art. Second, according to the correlation results for the internship and job preference, both satisfaction and expectation on internship greatly affected the student's job preference. On the relationship between hotel brand image and internship expectation, the social image of the hotels provided a major contribution to the internship expectation. As well as the internship expectations, the hotel brand image was strongly related with the job preference.

• The Journal of the Korea Contents Association
• /
• v.9 no.9
• /
• pp.359-369
• /
• 2009

This study is designed to figure out internship stress factors which took place in their work place of Hotel. Then, the relationship between these internship stress factors and internship satisfaction were explored. Lastly, the internship satisfaction of student under high stress in each stress factor and that of students under low stress were compared each other. five internship stress factors(internship-related stress, human relation stress, regulation stress regarding human resources, organization stress, and Foreign language barrier stress) were delineated from factor analysis. The levels of each internship stress sere significantly different based on several demographic variables. As like as other studies, there were negative relationship between stress and internship satisfaction. finally, the students with low stress in each stress factor except language barrier stress were more satisfied with their internship than those under high stress.

• Korean journal of food and cookery science
• /
• v.20 no.3
• /
• pp.299-309
• /
• 2004

This study investigated the degree of expectation and satisfaction with internship program of undergraduates majoring in culinary studies, and suggested improvements in satisfaction for training programs. Differences between expectation and satisfaction were significant in all 21 items including pay for internship program, rest spaces, and break time during working. Expectation questions were extracted to five factors. Factor 1 circumstances of kitchen Factor 2 staff's ability and attitude Factor 3 working environment Factor 4 working hours and pay and Factor 5 rotation, period, and placement of jobs. Five factors were also obtained from factor analysis of satisfaction. Factor 1 working hours and rest Factor 2 staff's attitude and pay Factor 3 facilities and sanitation Factor 4 circumstances of kitchen and Factor 5 period and placement of jobs. Overall satisfaction values showed significant differences depending on gender, school-year system, grade, age, and school. The working hours and rest factor had the most significant influence on the overall satisfaction with internship program of undergraduates majoring in culinary studies.

• PNF and Movement
• /
• v.11 no.1
• /
• pp.43-54
• /
• 2013

Purpose : The purpose of this research was to verify the effects of the clinical practice and the educational satisfaction through internship program on students of health-related majors. Methods : We investigated 120 students using a self-reporting method with experience of internship program. A statistical analysis was performed using SPSS 17.0 for window version. Results : It showed that educational satisfaction had scored 4.18 in curriculum, 4.16 in environment, 4.16 in schedule, 4.32 in teaching and 3.82 in evaluation, 4.21 in satisfaction for clinical practice. Conclusion : It was revealed by this survey that the educational satisfaction of internship program in school hospital had higher score in curriculum, environment, schedule, evaluation, teaching and clinical practice. To maximize the effects of internship program, a clinical internship program in school hospital is needed and further research and attention are suggested.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.4
• /
• pp.494-500
• /
• 2007

The purpose of this study was to examine the levels of satisfaction, and awareness, as well as evaluations of internship programs between major and non-major students in food and nutrition. The survey was conducted via questionnaire to 80 major and 113 non-major students in food and nutrition who had finished an internship. For the primary internship facilities, the proportions were 51.3% in foodservice for the major group and 57.4% in business & industry for the non-major group. For the internship period, the proportions were 71.2% for under 2 weeks in the major group, and 42.9% for $2{\sim}4$ weeks in the non-major group(p<0.001). The proportions of students who were provided orientation from a professor(p<0.001), and visiting guidance by a professor(p<0.001), were 40.5% and 35.4%, respectively, in the major group and 73.4% and 82.1 %, respectively, in the non-major group. The proportions answering that the internship was a necessity were 95.0% in the major group and 75.2% in the non-major group(p<0.001). The major group had significantly higher satisfaction scores for location of the internship facility, internship period, and connection between education and practice as compared to the non-major group. However, the satisfaction score for professor's guidance during the internship was significantly lower in the major group than the other group. The evaluation score for 'I did my best when doing my work' was significantly higher in the major group than the non-major group. The major group had significantly higher awareness scores for the internship's degree of assistance in improving skills, making use of knowledge, and adapting to the field, as compared to non-major group. In conclusion, students majoring in food and nutrition faithfully participated in their internship programs, with higher degrees of satisfaction and awareness, and higher evaluations. However, more effective internship program with intensified and developed guidance by professor are needed.

• Research in Community and Public Health Nursing
• /
• v.10 no.1
• /
• pp.93-105
• /
• 1999

Recently, Korean health care industry managers are paying more attention to customer oriented service, the rationalization of business administration, and quality control of service to adjust their business to outer environment since IMF bailout program. They are focusing on the cost reduction through remodeling the size and structure of man power, viz. labor flexibility. Nurses are not free from this juncture and contingent nurses are increasing fast. This article intends to verify the actual condition of two types of contingent nurses -part-time nurses and internship nurses-and to compare their job satisfaction to provide basic resource for efficient management of nurse man power. The concrete goals of this article are; Firstly, to verify the actual condition of their employment. Secondly, to compare their job satisfaction. And Thirdly, to the relation between employment condition and job satisfaction. To accomplish these research goals, a statistical survey was executed, in which 384 questionnaires - 66 for manager nurses, 318 for contingent nurses-were given to nurses working at 66 general hospitals-which have at least 100 beds-in Seoul. Among them, 121 questionnaires-of 28 general hospitals-were returned. Then, the data coded and submitted to mean, standard deviation, T-test, variance analysis (ANOVA), correlation analysis, multiple regression analysis with SAS program. The research results of the contingent nurses are followings: 1. Two types of contingent nurses shows similar age spans: they are mostly 21 - 30 years old and unmarried. But internship nurses have high level of educational career. Part - time nurses spread at general beds, out -patient part, intensive care part, operation part, etc, but internship nurses work mostly at general beds. 2. Two groups shows difference in actual employment condition: average employment career of part -time nurses is 7.0 months but internship nurses' is 2.0 months: average duty-on days per month of part - time nurses are 23.7 days but internship nurses' are 24.8 days. But there are little difference in average working time per day: 7.7 hours for part -time nurses and 0 hours for internship nurses. 3. The average wage per month for part -time nurses is 836,026 won but for internship nurses is 557,428 won-66.7% of part-time nurses'. Both groups are enjoying little additional pay. 4. Both groups are getting job not so much through advertisement of newspaper or hospitals as through acquainted person or college. 5. Both groups show very high level of job satisfaction: 3.2195 for part -time nurses and 3.2881 for internship nurses. But they show very low satisfaction on payment level compared with other categories and two groups show meaningful difference(P<.0001). 6. The multiple regression test reveals the factors related with job satisfaction: wage level, working part(OR or ICU), age, job career, and motive of contingent job-taking('because I can take care of family duties at the same time') influence positively: motive of contingent job-taking('because I can work regularly without alternation') influences negatively.

• The Journal of Korean Academic Society of Nursing Education
• /
• v.7 no.2
• /
• pp.217-228
• /
• 2001

This study was designed to compare the effect of internship and preceptorship on satisfaction of clinical practice in nursing students. A total of 46 third grade students were assigned to 2 groups; 23 to inturnship group, 23 to preceptorship group. Satisfaction scores of clinical practice instruction and practice environment in internship group were higher than satisfactory scores of preceptorship group. There were no difference between satisfactory scores of clinical practice contents, clinical practice hour and clinical practice environment in internship and preceptorship. Satisfaction scores on clinical practice weren't significantly correlated with school credits. There were significant correlations among clinical practice contents, practice environment, practice instruction and clinical practice hour. There were significant correlations among clinical practice instruction, practice environment and clinical practice evaluation. Clinical practice instruction was the highest factor predicting satisfaction of clinical practice. In stepwise multiple regression analysis, 100% of the variance in satisfaction of clinical practice was accounted for by clinical practice instruction(59.1%), clinical practice contents(14.9%), clinical practice environment(12.3), clinical practice hour(8.8%), and clinical practice evaluation(5.5%).

• Journal of Korean society of Dental Hygiene
• /
• v.14 no.2
• /
• pp.147-154
• /
• 2014

Objectives : The purpose of the study is to identify the efficiency of total dental care(TDC) internship program. Methods : Dental hygiene students participated in the total dental care(TDC) internship program for 4 weeks in dental clinics practice. A self-reported questionnaire was filled out from June to July in 2012. The questionnaire consisted of oral health condition and dental care services by the students, dentists, and dental hygienists after TDC internship program. Results : Satisfaction degree of the students was $3.92{\pm}0.68$ points. The patients satisfied with TDC internship program and it was helpful to their dental health care(4.0 points). There were significant changes in tooth brushing method, frequency and O'Leary plaque index. Satisfaction degree of the dentists was 4.09 points and that of the dental hygienists was 3.80 points. Conclusions : TDC internship program is very helpful for the students not only to play an outstanding role in their dental care activities after employment but also to establish the real identity of the dental hygienist.