• 대한공업교육학회지
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• v.33 no.2
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• pp.44-71
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• 2008

This paper was intended to investigate employment conditions and career planning of ex-participants of the customized training program(CTP) in Technical High Schools for the specific Small and Medium Business through questionnaires. Results of the research were: 1. The average ex-participant of CTP was employed in small size company with 50 employees, earned 1~1.2 Million Won monthly, worked about 50 hours per week. 2. They were earnestly considering and worried about their career. They had their career goals : Engineer in production and manufacturing, CEO of a company, Design engineer. 3. They were not able to invest enough time and energy in developing their capabilities and skills. 4. There were feelings of respondents, which the main barriers of their career achievement were : (1) their deficiency of personal competencies and endurance. (2) not time enough to learn (3) the fallacy of organizational support and atmosphere.

• Journal of Fashion Business
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• v.3 no.4
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• pp.83-91
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• 1999

The purpose of this study is to provide some useful references to the educational field in terms of providing on analysis of job characteristics of fashion designers working in the women's wear industries. The data were collected from 102 fashion designers working in women's wear industries through the questionnaire and were analyzed by SPSS packages of frequencies and percentiles for comparative study, and the results are as follows: 1. The demographic characteristics of the fashion designers are; unmarried (80.4%), working less than 2 years (20.2%), completion of junior college(68.6%), majority ages between 20-24 yrs(43.1%). An average length of working in one company war less than 6 months. 2. The ratio computer usage of the design room was approx. 52.0% especially in the management of sales (52.9%) and the ratio in fashion design was approx. 17.6% in merchandising planning. 3. 76.4% of respondents was working 10 hours a day, and 50% of them was dissatisfied on the job caused by excessive working hour (31.4%) and job over load (35.3%). In the developing fashion design with the relation of actual job, insufficient knowledges of the concerned technical and production fields (68.6%) were indicated as the most difficult area. In addition, fashion magazines were considered as the most helpful resource(94.1%). 4. It was noted that the target age groups for the brand were clearly divided into two groups, notably the early and middle of twenties and the early and middle forties. Among the produced items, formal wears were accounted for 52.9%. 5. As far as the contents of job are concerned, the fashion designers are mostly engaged in purchasing textile, collecting informations of fashion, quality control, whereas their actual job is apparel design. 6. The training that the fashion designer received beside formal education includes attendance of private institutes(62.7%), OJT(7.8%), seminars(4.9%). Regarding formal education, the respond indicated that they had least opportunity to received computer training. 7. The necessary subjects in the schools for the fashion designers in relation to the current job were fashion information, merchandising planning, pattern making, cutting, fashion marketing, knowledges of clothing material in sequence. Subjects which are necessary for the further development include pattern making(21.6%), fashion marketing(14.7%), and designing with computer(7.8%).

• 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 Practical Engineering Education
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• v.13 no.3
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• pp.515-532
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• 2021

The purpose of this study was to analysis of PBL for Korean Apprenticeship Program in Mechanical Engineering. The details of the study were as follows: First, the perception related to the PBL of Korean apprenticeship program was investigated. Second, the utilization and the operational difficulties of PBL for Korean Apprenticeship Program were investigated. Third, the supporting system for PBL was suggested. Research methods were literature research, questionnaire survey and FGI. The survey was conducted online from July 15 to August 14, 2021. A total of 515 respondents responded. A total of 108 in 515 respondents were in Mechanical Engineering. FGI conducted a total of 25 people who actual use PBL in the field of Korean Apprenticeship Program. Conclusions and suggestions based upon the result of this study are as follows. First, It is necessary to improve the utilization of PBL for Korean Apprenticeship Program in Industry. Second, PBL is necessary to apply optionally according to the job and field situation. Third, it is necessary to support system of evaluation for PBL in Korean Apprenticeship Program. Finally, related operation model and guideline need to be prepared for best practice.

• Journal of Korea Technology Innovation Society
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• v.17 no.2
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• pp.380-420
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• 2014

We increasingly see the importance of employees acquiring enough expert capability or innovation capability to prepare for ever growing uncertainties in their operation domains. However, despite the above circumstances, there have not been an enough number of researches on how operational input components for employees' innovation outcome, innovation activities such as acquisition, exercise and promotion effort of employee's innovation capability, and their resulting innovation outcome interact with each other. This trend is believed to have been resulted because most of the current researches on innovation focus on the units of country, industry and corporate entity levels but not on an individual corporation's innovation input components, innovation outcome and innovation activities themselves. Therefore, this study intends to avoid the currently prevalent study frames and views on innovation and focus more on the strategic policies required for the enhancement of an organization's innovation capabilities by quantitatively analyzing employees' innovation outcomes and their most suggested relevant innovation activities. The research model that this study deploys offers both linear and structural model on the trio of learning, innovation capability and innovation outcome, and then suggests the 4 relevant hypotheses which are quantitatively tested and analyzed as follows: Hypothesis 1] The different levels of innovation capability produce different innovation outcomes (accepted, p-value = 0.000<0.05). Hypothesis 2] The different amounts of learning time produce different innovation capabilities (rejected, p-value = 0.199, 0.220>0.05). Hypothesis 3] The different amounts of learning time produce different innovation outcomes. (accepted, p-value = 0.000<0.05). Hypothesis 4] the innovation capability acts as a significant parameter in the relationship of the amount of learning time and innovation outcome (structural modeling test). This structural model after the t-tests on Hypotheses 1 through 4 proves that irregular on-the-job training and e-learning directly affects the learning time factor while job experience level, employment period and capability level measurement also directly impacts on the innovation capability factor. Also this hypothesis gets further supported by the fact that the patent time absolutely and directly affects the innovation capability factor rather than the learning time factor. Through the 4 hypotheses, this study proposes as measures to maximize an organization's innovation outcome. firstly, frequent irregular on-the-job training that is based on an e-learning system, secondly, efficient innovation management of employment period, job skill levels, etc through active sponsorship and energization community of practice (CoP) as a form of irregular learning, and thirdly a model of Yί=f(e, i, s, t, w)+${\varepsilon}$ as an innovation outcome function that is soundly based on a smart system of capability level measurement. The innovation outcome function is what this study considers the most appropriate and important reference model.