• 한국치위생학회지
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• 제19권5호
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• pp.677-688
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• 2019

Objectives: The purpose of this study was to examine the perception of dental hospital accreditation and the awareness and practice of infection control in dental hygienists. Methods: A self-reported questionnaire was completed by 238 dental hygienists working at dental hospitals in Gwangju Jeonnam and analyzed from October 24, 2016 to September 22, 2017. Data were analyzed with the independent t-test, one-way analysis of variance, Pearson's correlation analysis, and multiple regression analysis using the Statistical Package for the Social Sciences software, version 21.0. Results: Compared to non-accredited dental hospitals, all three variables were high for accredited dental hospitals. In accredited dental hospitals, healthcare accreditation expectancy effects correlated to awareness (r=0.407) and practice (r=0.533) of infection control, and awareness of infection control correlated to its practice (r=0.725). In non-accredited dental hospitals, healthcare accreditation expectancy effects correlated to awareness of infection control (r=0.239), and awareness of infection control correlated to its practice (r=0.481). Accredited dental hospitals showed healthcare accreditation expectancy effects (${\beta}=0.258$) and awareness of infection control (${\beta}=0.556$), and non-accredited dental hospitals were influenced by the number of employees (${\beta}=0.567$) and awareness of infection control (${\beta}=0.376$). Conclusions: It is necessary to develop efficient and systematic infection control programs to improve the awareness and practice of infection control in dental hygienists and patient's safety in the clinical field.

• 가족자원경영과 정책
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• 제2권2호
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• pp.147-159
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• 1998

Given the dramatic increase in the percentage of married women working in clercial occupations and the inflexibility of work commitments for employees working in this domain, this paper investigates the division of household labor between married female clerical workers and their husbands, and their sources of external help. The total housework time of couples, the percent of total housework done by husbands, and a scale measuring the wife’s perception of the frequency with which her husband does specific household tasks are all used to measure the division of household labor between couples. Data for 143 couples were gathered from using structured questionares and the time dairies that included one weekday and one weekend day. The findings of this study are as follows; 1) The couples receive substantial support in housework from their mothers. 2) Wives spend an average of 23 hours and 26 minutes per week on household labor, whereas husbands spend an average 7 hours and 7 minutes per week. Husbands do an average of 20.9% of all housework done by the couples. Wives typically perceive that their husbands are not frequently participating in a variety of household tasks(mean = 2.88 on a 5-point Likert scale where 1=never and 5=always). 3) Multivariate analysis reveal that working hours is negatively related to while the presence of child under 6 years old is positively related to total housework. Time availability variables(e.g. working hours and the presence of child under 6 years old) and relative resource variables(e.g. the rate of wife’s income on that of husband) are related to the percent of total housework done by husbands. The sex-role attitude variables are related to the wife’s perceptions of the frequency with which her husband does specific household tasks.

• Journal of Community Nutrition
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• 제8권2호
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• pp.107-113
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• 2006

Sensory factors are important determinants of appetite and food choices but little is known about factors affecting taste acuity and preference of Koreans. Any factors causing deficits in sweet taste perception may lead to over consumption of simple sugar, which is related to several chronic diseases. This study was conducted to determine factors affecting sweet taste sensitivity and preference. Subjects were 30 government employees who were serving as school dietitians or in the area of public health while they were studying in the program for the qualification to become nutrition teachers. Sweet taste threshold and the optimally-preferred sweetness of omija jelly were determined by a sensory evaluation and general characteristics, health-related lifestyles, dietary habits and food preferences were determined using a self-administered questionnaire. For the subjects of this study, detection threshold concentration of sucrose solution was $0.184{\pm}0.06%$ and optimally-preferred sucrose concentration of omija jelly was $13.88{\pm}2.28%$ and there was no significant correlation between the sweet taste sensitivity and preference. Subjects who had higher(${\ge}4$ out of 10) physical or psychological stress and who had late getting-up time (after 7am) tended to have lower sweet taste threshold (higher sensitivity) than their counterpart. The sweet taste preference determined by optimally-preferred sucrose concentration of omija jelly tended to be lower in the subjects who eat slowly. Those who answered in the questionnaire to prefer sweet foods did have significantly higher optimally-preferred sucrose concentration of omija jelly. Further research is required to determine whether decreased sensitivity and increased preference for sweetness can increase the actual intake of simple sugar. (J Community Nutrition 8(2): 107 -113, 2006)

• 한국병원경영학회지
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• 제11권1호
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• pp.91-109
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• 2006

This study was conducted to find out factors affecting patient safety management activities at nursing devisions of two university hospitals. The indicators of patient safety activities used in the study were selected from Hospital Survey on Patient Safety Culture which was developed by The Agency for Healthcare Research and Quality in the United States. Data were collected from 372 nurses working at inpatient wards at two university hospitals located in Seoul and Won-Ju cities through the self-administered questionnaires, and analyzed using frequency analysis, t-test, correlation, and regression analysis. The result of this study were as follows. First, The mean of patient safety management activities was 3.41 which was a little bit higher than the average level. The mean of communication within the ward was the highest, whereas that of patient safety management culture was the lowest. Second, there were significant differences in the perception of nurses on patient safety management activities in terms of the educational background, length of employment, and work hours per week. Third, three variables of communication within the unit, attitude of top management, and attitude of nurses have significant positive effects on patient safety management activities. Fourth, 37.4% of the variation in the patient safety management activities was explained by the study variables. In conclusion, hospital administration and nursing managers should make an effort to learn the knowledge of patient safety program, show their deep interest on the patient safety to the employees and motivate them to communicate effectively each other within the work unit to develop a good patient safety culture and system.

• 산경연구논집
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• 제9권10호
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• pp.51-61
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• 2018

Purpose - Korean women suffered from serious experience at unfair personnel practice in the work and coexistence between work and home affairs. The study examined woman workers' career plateau perception and success who worked for local public enterprises, that is to say, regional public corporation invested by local government, and investigated mediating effect of dual commitment as well as control effect of self-efficacy from point of view of various access to variables. Research design, data, and methodology - The study investigated women employees of regional public corporation by empirical analysis. The author collected 337 copies from 380 copies and made use of 325 copies after excluding copies with improper answer. SPSS 24.0 and AMOS 24.0 were used. Results - The study investigated effect of career plateau (structure and content) upon subjective career success (job satisfaction and career commitment) according to questionnaire material: First, not only structural plateau but also content career plateau had negative influence upon dual commitment (structure and career). Second, dual commitment had positive influence upon subjective career success from point of view of organizational commitment and career commitment. Third, structural career plateau had positive influence upon career success, and content career plateau had positive influence upon job satisfaction. Fourth, structural career plateau did not have significant influence upon job satisfaction, content career plateau and career satisfaction. Fifth, subordinate variables (organizational commitment and career commitment) had mediating influence upon career plateau cognition and subjective career success. Sixth, self efficacy did not control career plateau cognition and subjective career success. Conclusions - Women employee's career plateau cognition mediated dual commitment to have influence upon career success and to be likely to help career success theory study. Career plateau had negative influence upon dual commitment and career success of women workers. The study shall give base of counteraction from point of view of control and motivation of women workers thinking of career plateau.

• 유통과학연구
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• 제16권4호
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• pp.75-82
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• 2018

Purpose - As the role of salespersons in retail stores has expanded from selling products to sharing brand experiences with customers, the importance of research on the effects of salesperson-brand relationships has grown. The purpose of this research is to investigate the influences of salespersons' brand identification on conceptual fluency and customers' service and brand evaluations. It was supposed that salespersons' brand identification is affected by brand knowledge, which is a core dimension of internal branding. Research design, data, and methodology - The author developed a structural model in which salespersons' brand knowledge influences brand identification, hence customers' perception of salesperson-brand image congruence. And it is hypothesized that salesperson-brand image congruence influences conceptual fluency which affects customers' satisfaction and brand evaluation. Data were collected from five department stores in Seoul. Results - First, salespersons' brand knowledge was found to have a significant effect on brand identification. The more a salesperson knows about the affiliated brand, the higher her level of brand identification. Second, salespersons' brand identification influenced salesperson-brand image congruence. Third, salesperson-brand image congruence had a significant effect on brand conceptual fluency. Customers who perceive salesperson-brand image congruent are more likely to process information easily. Finally, conceptual fluency was found to be a significant determinant of store loyalty and brand value evaluation. Conclusions - The results of this study verify importance of salesperson's brand identification on customers' service and brand evaluations. To enhance salespersons' brand identification, retailers should emphasize the importance of internal branding and communication, especially by sharing brand vision, values, and identity with employees at customer contact points. Also, as brand conceptual fluency is a significant determinant of customer responses, retailers need to deliver consistent messages through various components of store environments, including salespersons' attitudes, appearances, and manners, as well as physical store design. With a deeper understanding of the effects of salesperson-brand relationship and brand conceptual fluency, retailers will be able to create more effective brand strategies to enhance their performances. Future studies should consider data from various retail types, such as discount stores, to generalize the findings.

• 동아시아식생활학회지
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• 제26권6호
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• pp.517-530
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• 2016

This research was conducted on Seoul region elementary, middle, and high school nutritionists to analyze execution conditions of HACCP control standards, focusing on PHF and CCP 3~CCP 7, in order to determine more efficient methods for school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and 300 school results were analyzed. The following percentage of nutritionists perceived the following foods as potentially hazardous foods(PHF): raw or cooked animal foods (94.7%), blossomed seed products (93.7%), packed pickled radish (36.7%), unopened mayonnaise (30.2%), and unopened snails & corn cans 54.8%. Exactly 51.2% of nutritionists believed that foods were properly supplied via CCP 3's food quality standard. Exactly 33.9% of nutritionists answered that they had never corrected the digital thermometer since there were no issues with the CCP 4's digital thermometer correction frequency level. As for CCP 5's chroline disinfection of green vegetables, 57.1% of nutritionists answered that vegetables were slightly softened while 36.2% said there were no changes at all. According to the nutritionists, the most difficult execution level of CCP levels (excluding CCP 3, CCP 4) was CCP 7 (37.1%), CCP 6 (16.4%), and CCP 2 (16.4%). For the above results, proper training/education must be enforced so that nutritionists can have a clear notion of the PHF. A solution must be developed enhancing the execution of CCP 4's digital thermometer correction frequency level. For CP 5's chroline disinfection of green vegetables, food characteristics must be considered to suggest an appropriate number and method of cleansing. Furthermore, cooking employees are needed that properly use and manage cooling & heating equipments to maintain heated foods above $57^{\circ}C$ under the CCP 7 standard.

• 대한지역사회영양학회지
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• 제11권6호
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• pp.750-760
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• 2006

This study was designed to investigate the correlation between perceived TQM performance and job satisfaction of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective foodservice management. The survey sample was dietitians (n = 308) who were charged with foodservice management. The questionnaires requested information about demographics self-perception of TQM importance and performance levels, and Job satisfaction. According to the TQM importance and performance analysis, the level of performance was typically high in TQM items recognized as important by dietitians and low in areas where the recognized level of importance was low. Analysis was conducted on the job satisfaction according to demographic characteristics. The level of satisfaction in terms of salary and promotion increased relatively for those working in the industries and those who were older, married, and full-time employees with longer careers. The lesser the number of working hours, the higher their satisfaction levels were. Canonical correlation analysis between TQM performance and job satisfaction indicated higher canonical correlation (canonical correlations coefficient: 0.59). In conclusion, TQM performance-job satisfaction showed higher canonical correlation. When information exchange via network is made possible and more external customer recognition is gained, it increases the level of job satisfaction. The above results suggest that further research on the scope of TQM performance is thoroughly needed and continual training is necessary for foodservice managers.

• 대한지역사회영양학회지
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• 제11권3호
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• pp.374-382
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• 2006

The purpose of the study was to investigate the effects of the characteristics of dietitians, the characteristics of school food services, equipment ratio of HACCP facility/equipment and perception of barriers to HACCP implementation on external and internal audit of food safety/sanitation management performance in school food service. An e-mail survey was conducted with 144 dietitians in Gyeongbuk Province. A response rate was 57.6% (N = 83) and data was analyzed using SPSS windows (ver. 12.0). Dietitian perceived facilities/equipment-related and stakeholder-related as the big barriers in implementing a HACCP system. Total scores of sanitation/safety management performance for external and internal audit were similar at 92 and 91 out of 100, respectively. 'Facilities/equipment' and 'HACCP system' categories in both external and internal audit were rated the lowest. As dietitian perceived facilities/equipment-related (p < 0.001) and stakeholder-related (p < 0.05) barriers to HACCP implementation were greater, the scores of the external and internal audits were significantly lower. As dietitian perceived barriers for all categories were greater, the scores of internal audits were significantly lower (p <0.05). As a result of multiple regression analyses, the scores of the external audit was positively associated with career as a school food service dietitian, but was negatively associated with barriers related to facility/equipment, while the scores of the internal audit was negatively associated with barriers related to facility/equipment and employees. This study suggests that supporting programs on securing the facilities/equipment and employee training are needed for successful HACCP implementation in school food service.

• 대한영양사협회학술지
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• 제17권3호
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• pp.229-242
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• 2011

The purpose of this study was to investigate the status of the safety system and safety education in institutional foodservices in the Changwon and Masan areas. The survey was conducted from February 1 to March 31, 2009 via questionnaires that were sent to 300 dietitians, and 142 dietitians responded. It was determined that most of the safety managers were 'dietitians (87.1%)', whereas facilities/equipment managers consisted of 'dietitians (45.7%)', 'department of facilities management in the organization (36.4%)' and 'outsourced company of facilities management (17.9%)'. Out of the 11 safety practices, seven safety practices showed less than 50% of total implementation ratio, which meant that the safety systems were not functioning properly. Except for 'non-skid shoes (85.9%)', other safety equipment was seldom used. The survey respondents recognized that safety education was very necessary (4.47 points); however, they responded so-so (3.46 points) to the question of whether or not the actual frequency and time spent on safety education were enough. The average time spent on safety education was 28 minutes 11 seconds. Regarding the difficulties in performing safety education, 'not many safety education materials and media (3.44 points)', 'not many varieties in the subjects and contents for safety education (3.40 points)', and 'not much organizational support on safety education (3.33 points)' showed higher scores than 'lack of education time due to workload (3.20 points)'. The following were cited as education materials that should be developed as it is currently difficult to obtain relevant information and data: 'root causes of musculoskeletal injury and preventive measures (15.8%)', 'healthcare and disease preventive exercises for employees who do simple and repetitive works (14.9%)', and 'instruction on safe handling of chemicals (12.7%)'