• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.11
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• pp.4354-4359
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• 2010

The study performed questionnaire to the patients receiving implant operation, who visited dental clinics and hospitals(2 hospitals and 5 clinics) from Jul. 1, 2009 to Sep. 12, 2009 in order to study the factors giving effects to patient's satisfaction in the selection of implant. 145 questionnaire papers collected from patients were analyzed with SPSS12.0 program. The result revealed that the satisfaction with implant operation was usually normal when implant was operated because of tooth extraction due to dental caries and periodontal disease and it was usually high when implant was operated because of wound(P<0.05). When considering each cause of tooth extraction, the satisfaction with pronunciation function was usually normal(P<0.001), the satisfaction with functional part including foreign body sense was very low when the cause of operation was periodontal disease(P<0.01). The satisfaction with hospital environment depending on the cause of hospital selection was usually high when hospital was selected because of doctor's fame. It was low when hospital was selected because it was close to home(P<0.001). The satisfaction with the number of hospital visits depending on the number of implanted teeth was usually low when many teeth were implanted(P<0.01). The analysis on the satisfaction with tooth shape and color showed that the satisfaction was high when '1~2' teeth and 'more than 6' teeth were implanted(P<0.05). In order to improve patient's satisfaction with implant, it is necessary to recognize individual's oral status and request correctly. It is determined that proposal of operation period, number of hospital visits, function and expected aesthetic satisfaction degree will contribute to the improvement of mutual reliance between doctor and patient and post-operation satisfaction degree.

• Nutrition Research and Practice
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• v.12 no.4
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• pp.342-347
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• 2018

BACKGROUND/OBJECTIVES: School meals are not just meals consumed at school, they are part of the culture, education, and life experience at school. Nevertheless, few studies have revealed the influence of school meals on students' school lives. The purpose of this study was to investigate the effect of satisfaction with the school meal program on students' school happiness. SUBJECTS/METHODS: A survey conducted in December 2015 asked 2,336 students (1,062 elementary school students, 880 middle school students, and 394 high school students) about their satisfaction with the school meal program and their school happiness. Multiple regression analyses were used to examine the relation between the students' school meal satisfaction and their happiness level. RESULTS: The average level of satisfaction with school meals of elementary school students was 4.1 out of 5 points, comparatively higher than that of middle and high school students, with a significant difference between school levels (P < 0.001). In addition, school happiness, as well as overall happiness, of elementary school students was higher than that of middle and high school students (P < 0.001). The school meal operation factor (0.232, P < 0.001) had the most influence on students' school happiness, followed by the school meal environment factor (0.219, P < 0.001) and school meal quality factor (0.136, P < 0.001). Overall satisfaction (0.097, P = 0.001) and school meal hygiene factor (0.095, P = 0.001) also had significant influences on students' school happiness. CONCLUSIONS: Students' satisfaction with the school meal program was related to their school happiness. Therefore, plans to enhance students' satisfaction with a school meal program needs to be implemented, with emphasis on placing a priority on school meal operation and school environment factors, in order to improve students' level of happiness.

• Knowledge Management Research
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• v.21 no.2
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• pp.119-135
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• 2020

Owing to pandemic (COVID-19), the traditional face-to-face education method has been changed to the non-face-to-face real-time online education methods. Using a real time-based video conference system, synchronous education can be adopted by face-to-face class easily. Specially, it is very important to minimize the difference in learning effects between face-to-face and non-face-to-face in Entrepreneurship education. In this study, in order to derive the factors that affect the satisfaction of learners in synchronous online education, authors collected data from learners taking a synchronous entrepreneurship course. Through previous research, learned the reality of education and the composition of lessons. Spatiotemporal effectiveness, mentor ability, and educational environment influence learning satisfaction. PLS-SEM results revealed that it was confirmed that only spatiotemporal effects affect learner satisfaction. However, the education environment (fluent operation and convenience of function use of real-time based online conference system) effect teaching presence, class structure, and spatiotemporal effects. Through this research, we hope to provide theoretical and practical support for developing effective teacher activities, proper lesson structure, convenient function of the conference system, and learner-centered online learning environment when developing synchronous online classes.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.13-21
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• 2003

Dietitians' satisfaction between elementary school and high school in KangWon Do region were surveys with questionnaires. 61 elementary school dietitians and 30 high school dietitians participated. The dietitians in elementary schools had higher scores in age, marital status, years at work, types of employment, average annual income and had lesser hours of work. In overall, elementary schools had higher percentage on self operation and on the period of their food distribution to students. High schools had higher percentage on conventional systems, freedom in the amount of food distribution, number of meals per day and the meal charge. It was clear that dietitians in high schools showed more interests in changing their careers due to the poor working environment and salary. The highest score was on the relationship with other coworkers and the lowest score was on the poor working environment and salary. In general, dietitians in both types of schools are not satisfied with their career, especially with the working environment and salary.

• Journal of Korean Society of Transportation
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• v.27 no.2
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• pp.117-131
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• 2009

When most drivers take to the freeway, they don't necessarily pay attention to the geometric design. They expect proper design by depending on their own senses and recognition. When they evaluate the features of traveling on the freeway, they can think differently than engineers. The design needs to predict the exact speed of the driver to satisfy the driver's expectation, safety, pleasure and so on. This study categorized the factors influencing the speed of six freeways considering geometric and operational features to make a prediction model of speed. The model used multiple regression with these factors and produced statically appropriate results. This study utilized the principle component analysis and the quantification II analysis based on the image data of the satisfaction of the traveling environment collected through individual interviews. As a result, this study found the factors of satisfaction in a traveling environment. It made a satisfaction model of the traveling environment on freeways considering the change of driver's actual recognition and societal recognition using structural equations and the quantification II theory. Through the model made in this study, This model can present not only qualitative factors like satisfaction of traveling environment on freeways, but also the quantitative elements like speed. What is important is the evaluation of features of traveling on freeways reflected in the recognition and traffic environment felt by drivers.

• Journal of Korea Society of Digital Industry and Information Management
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• v.13 no.3
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• pp.105-113
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• 2017

Considered as the "new normal" mode of learning, BL has become popular in recent years especially in University education. BL is defined as a learning approach that combines e-learning and face-to-face classroom learning. BL allows for more interactive and reflective learning environment resulting in enhancing learner-directed learning. The adoption of BL in university has made it significant to probe the crucial determinants that would entice instructors and learners to use BL and enhance learning satisfaction. The primary purpose of this study is to investigate the affecting factors of the satisfaction of BL in universities in terms of leaner's aspects. Learner's role is very important in BL, because learner should self-directed study for effective performance and satisfaction in BL environment. Based on prior studies motivation, self-efficacy, and educational expectancy were identified as affecting factors of satisfaction in BL. According to the result of multiple regression, all factors(motivation, self-efficacy, and educational expectancy) were found to be significantly related to the learner's satisfaction in BL. It can provide practical guideline on effective operation strategy for BL in universities.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.108-117
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• 2011

The purpose of this study was to analyze the association between educational environment (physical environment of cooking institutes and curriculum) and satisfaction with learning of students at local cooking institutes. Self-administered questionnaires were distributed to 300 student enrolled at cooking institutes located in Pohang and Gyeongju, and a total of 265 were usable. Collected data were statistically analyzed using SPSS 12.0 by frequency, factor, reliability, t-test and Duncan's multiple range test. The results can be summarized as follows. Most of the subjects were enrolled at cooking institutes to learn Korean and Western cuisine. There were significant differences in learning according to institution, facility, method and instructor. There were also significant differences in learning according to gender, age, education, and attended classes. Based on the results, the physical environment of cooking institutes contributed to learning in the students, but the operation system also needs to be improved. However, study was limited in sample size and area, the results can-not be generalized.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.30 no.3
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• pp.93-110
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• 2019

This study surveyed 129 librarians of public libraries in the northwestern region of Seoul to identify harmful factors under the assumption that the work and environmental factors of them would burden their musculoskeletal system and influence their work satisfaction. The results of this study showed that the musculoskeletal symptoms in the shoulder, one of the general items, were more frequently observed in women than in men. Secondly, the musculoskeletal symptoms in the arms and elbows, one of the working environment characteristics, were most frequently reported when they worked more than one year and less than three years. The musculoskeletal symptoms in the waist were influenced by the operation method; the librarians of public libraries entrusted to the Office of Education or a local government showed symptoms more frequently. The musculoskeletal symptoms in the neck were affected by working hours; librarians working in the day shift showed neck symptoms more frequently than those working in the night shift. Thirdly, when the characteristics of the work environment were examined, the musculoskeletal symptoms in the hands, wrists, and fingers were highly frequent under all characteristics of the work environment, the musculoskeletal symptoms in the waist were highly frequent under all characteristics of the work environment except for work satisfaction, and the musculoskeletal symptoms in the legs and feet were highly frequent according to the proficiency, work intensity, and physical burden. Fourthly, this study evaluated the differences in musculoskeletal symptoms according to the work satisfaction of individuals. The results revealed that the occurrence frequency of musculoskeletal symptoms for all body parts decreased as work satisfaction increased. Therefore, it will be necessary for the main body of public library operation to improve the work and working environments and enhance the work satisfaction of individuals by reducing the physical burden of the librarian of public libraries through adjusting the work intensity in order for the health of the librarian of public libraries.

• The Korean Journal of Community Living Science
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• v.20 no.2
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• pp.263-274
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• 2009

The objective of this study is to verify work satisfaction of school food-service employee, of their job characteristics. Subjects were comprised 9 elementary schools, 11 middle schools, and 3 high schools in Ansan city. Data were analyzed 203 questionnaires for frequency, means, one-way ANOVA, $Scheff{\acute{e}}$ test, t-test, and Pearson correlation using SPSS PC Package. Most of the respondents were high school graduate(91.1%), under one million won salary(41.9%), and non license holder(60.6%). Working conditions were part-time job(41.9%), unlimited contractors(51.2%), and 3-5 years of working experience(21.7%). Measure of overall job satisfaction by Likert-type 5 scale, satisfaction of work operation attitude was 3.55 points and work characteristic duty of 4.32 points. The certificate qualified and elementary school's working posture were more satisfied their work attitude than other groups(p<0.05). Salary satisfaction score showed 2.64 points, but the work esteem satisfaction showed 3.34 points. The factor of working circumstance and potentiality satisfaction was only 2.61 points, but interpersonal connection and communication satisfaction was 3.50 points. Between job satisfactions factors, they were highly correlated with each other. The pride and characteristic duty of the work showed the strongest correlated(p<0.001). The satisfaction score of work operation attitude were significantly correlated with characteristic duty(p<0.001), work esteem, interpersonal relationships and communication(p<0.01). With this results, work satisfaction of food service employees showed a relatively high to perform a job task characteristics and work attitudes. However, the working environment and growth in salaries satisfaction were low. A set of duties must be paid according to the labor intensity. As removing the disturbing factors, the improvement in the quality of the feed will be able to expect substantial effects.

• Journal of the Korea Convergence Society
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• v.8 no.2
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• pp.227-233
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• 2017

This study aimed to analyze satisfaction of the college students of the beauty-related departments for the curriculum and the operation of the curriculum and find the basic directions and improvement measures of the curriculum. As to the research method, the study selected and analyzed 156 pieces of survey sheets after conducting a survey by randomly extracting the samples of the students who are majoring in the beauty-related departments of 4-year universities in the Jeonnam area. According to the research, the students of the beauty-related departments had strong pride and were highly satisfied with the practical curriculum. They were highly satisfied with the teaching capacity of the professors but less satisfied with the practical training equipment in terms of the department operation method. It is expected to improve the learning environment of the beauty-related department through this research and continue to study the measures to improve satisfaction of the college students of the beauty-related departments for the curriculum and the operation methods of the curriculum.