• 한국가구학회지
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• 제22권3호
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• pp.190-198
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• 2011

This study intended to present a new direction of differentiated and innovative furniture design for small living space overcoming the uniformity of conventional small living. In order to achieve these goals, a new piece of furniture with multi functions useful for such small space has been designed and explained in this study. This new type multi-functional furniture can be utilized as kitchen, dining table, home bar or office stand depending on the user's necessity. In particular, it provides more adaptability to changing life and spatial availabilities for small living space in terms of space division, separation and fusion features. Based on the needs of small living space brought by social changes, the conventional concept of small living space, which divides space by partitions or walls, should be changed into flexible perception of space. Also, this research proposed the features of furniture design for functional shifts in terms of its functional, structural, and systematical aspects. In this respect, space can be regarded as a variable place and the image of space can be differently appreciated by means of shift, functional transition and mobility. That is, small living space can be perceived as kitchen, living space or working space at the same time. In conclusion, the versatile use of limited space can be a solution to the issues related to small living space; the convertible and movable furniture called F4 Island presented in this study can transform such spatially limited space into a space with multiple functions to meet the requirements of its residents.

• 대한수학교육학회지:수학교육학연구
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• 제22권3호
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• pp.401-427
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• 2012

2009 개정 교육과정에 따른 수학과 교육과정에서는 수학적 문제해결, 수학적 추론, 수학적 의사소통을 구성요소로 하는 수학적 과정 중심의 수학교육을 구현할 것을 강조하고 있다. 수학적 과정 중심의 수학교육이 성공적으로 이루어지려면, 학교에서 실시하는 학생 평가에 수학적 과정을 적절하게 반영하여야 한다. 본 연구에서는 교사들을 대상으로 하는 대규모 설문조사를 실시하여 수학적 과정 중심의 평가에 대한 수학과 교사들의 인식을 조사하였다. 설문조사를 통해, 수학과 평가 전반에 대한 인식, 정기고사와 수행평가에서 고려한 평가요소와 평가결과 활용 현황, 수학적 과정 구성요소 평가에 대한 인식 및 평가방법에 대한 의견을 확인하였다. 또한, 교사의 교직경력이나 소속한 학교의 학교급, 도시규모에 따라 교사들의 응답에 차이가 있는지 살펴 보았다. 연구결과를 바탕으로 수학과 평가와 수학적 과정 중심 평가와 관련한 시사점을 논의하였다.

• 보건행정학회지
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• 제18권3호
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• pp.41-57
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• 2008

To examine the gap between physician's perceived importance and performance of care and to identify factors associated with the gap. A self-administered questionnaire survey was conducted with 91 physicians working in a University hospital in Seoul. The respondents were asked about their perceived importance and actual performance of interpersonal care on a 5-point Likert-type scale, indicating a higher score as higher importance and performance. Interpersonal care was measured by questions modified from the Korean Standard Service Quality Index, which are grouped into 6 categories: basic services, extra services, reliability, courtesy, convenience, and tangibles. Multiple regression analysis was conducted to find out physician characteristics associated with the gap. All of the 6 interpersonal care categories showed lower performance than perceived importance. The respondents tended to have a worse performance than perceived importance as the number of patients per outpatient care session ($\beta$=-0.0204, p<0.05) and the need for customer satisfaction education increase ($\beta$=-0.2226, p<0.05). Female physicians ($\beta$=0.2336, p<0.05) and those with higher job satisfaction($\beta$=0.0096, p<0.05) showed a better performance than perception. Overall, it appears that lower quality of interpersonal care was delivered to patients than the desired level considered by the responding physicians. Based on the regression analysis results, it is suggested that reducing patient volume per session, fulfilling education need for customer satisfaction, and improving job satisfaction may contribute to reduce the gap between physician's perceived importance and performance of interpersonal care.

• 한국식생활문화학회지
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• 제17권3호
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• pp.309-314
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• 2002

The purpose of this study was to investigate several aspects of eating out behaviors especially in relation to Chinese food. Self-administrated questionnairs were completed by 556 food-related major college students in Kangwon-do area. The results were as follows: 1. The frequencies of eating out were not significantly different by gender, type of residence, and the amount of spending money per month of the subjects. 2. Korean foods had a tendency to be selected as a first choice of eating out with both family and friends. The subjects preferred Korean foods, Western foods, Chinese foods and Japanese foods in order with their family but flour based foods, western foods and chinese foods in order with their friends. Japanese foods were not selected at all when they ate out with friends. 3. The 80.7% of male subjects and the 58% of female subjects liked Chinese foods. High calorie food was the feeling about Chinese foods for the male subjects and greasy food was for the female subjects. Taste was the most considered factor for choosing Chinese foods. 4. The 80% of subjects answered that Chinese food culture affected that of Korea. The 77% of subjects thought Chinese noodles were settled down to Korea. 5. Using MSG to Chinese foods was recognized as health-concerning factor for 67% of male subjects and 72% of female subjects.

• 대한치과교정학회지
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• 제44권4호
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• pp.184-194
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• 2014

Objective: To evaluate the relative importance of bilabial prominence in relation to other facial profile parameters in a normal population. Methods: Profile stimulus images of 38 individuals (28 female and 10 male; ages 19-25 years) were shown to an unrelated group of first-year students (n = 42; ages 18-24 years). The images were individually viewed on a 17-inch monitor. The observers received standardized instructions before viewing. A six-question questionnaire was completed using a Likert-type scale. The responses were analyzed by ordered logistic regression to identify associations between profile characteristics and observer preferences. The Bayesian Information Criterion was used to select variables that explained observer preferences most accurately. Results: Nasal, bilabial, and chin prominences; the nasofrontal angle; and lip curls had the greatest effect on overall profile attractiveness perceptions. The lip-chin-throat angle and upper lip curl had the greatest effect on forehead prominence perceptions. The bilabial prominence, nasolabial angle (particularly the lower component), and mentolabial angle had the greatest effect on nasal prominence perceptions. The bilabial prominence, nasolabial angle, chin prominence, and submental length had the greatest effect on lip prominence perceptions. The bilabial prominence, nasolabial angle, mentolabial angle, and submental length had the greatest effect on chin prominence perceptions. Conclusions: More prominent lips, within normal limits, may be considered more attractive in the profile view. Profile parameters have a greater influence on their neighboring aesthetic units but indirectly influence related profile parameters, endorsing the importance of achieving an aesthetic balance between relative prominences of all aesthetic units of the facial profile.

• 대한영양사협회학술지
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• 제24권3호
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• pp.246-260
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• 2018

This study examined the customers' perception on Home Meal Replacement (HMR) products. Specifically, there were three research objectives: 1. to identify the customers' HMR purchase patterns and preference of HMR product development; 2. to identify the attributes of the HMR products that the customers perceive; and 3. to examine the customers' level of expectation-confirmation toward HMR product attributes according to the demographic characteristics. This study employed a self-administered survey that was distributed online from November 21~24, 2017. The sample of the study was the customers who had purchased HMR products in the six months prior to taking the survey. A total of 553 respondents completed the survey, which was used for data analysis. The results revealed the customers' HMR purchase patterns. The major HMR product type of purchase was ready to heat (52.6%), while the main reason for purchasing HMR products was convenience (83.2%). For the differences in the level of expectation-confirmation toward HMR products in accordance with the demographic characteristics of customers, the results indicated that there was a difference in the expectation-confirmation level according to age, whereas the respondents aged 29 and under showed a significantly higher level of time-saving for the preparation and ease of cooking (P<0.05) than the other age groups. In addition, there was a significant difference in the expectation-confirmation level for saving meal preparation time (P<0.05) and convenience (P<0.01) among the customer's occupation. These findings can provide the basis for a strategy for developing HMR products reflecting the rapidly changing customers' needs. HMR products should be developed according to the specific target market, as the study indicated that the respective customer segmentation resulted in a difference in their expectation toward HMR products.

• 한국축산식품학회지
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• 제32권1호
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• pp.18-23
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• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

• 인간행동과 음악연구
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• 제12권2호
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• pp.61-77
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• 2015

본 연구의 목적은 음악치료사의 컴퓨터를 기반으로 음악테크놀로지 활용 현황과 인식을 조사하기 위한 것이다. 조사를 위해 전문 자격증을 소지한 음악치료사 367명에게 온 오프라인으로 설문지를 배부하였으며 이 중 101부가 회수되었고 미완성되거나 대상자 기준에 맞지 않는 50부를 제외한 61부를 최종 분석 하였다. 설문 문항은 컴퓨터를 기반으로 한 음악테크놀로지 활용에 관한 현황, 인식, 치료사의 의견으로 구성되었다. 음악치료에서 음악테크놀로지의 활용현황에 대한 결과는 다음과 같다. 응답자 중 65.6%(40명)가 세션 내 음악테크놀로지를 활용한 경험이 있으며, 활용비율이 높은 음악테크놀로지의 종류는 피날레, 가라지밴드, 큐베이스 순으로 조사 되었다. 음악테크놀로지의 적용 현황을 살펴보면 음악 혹은 정서영역에서 청소년을 대상으로 주로 사용하며, 음악 자원으로 적용하는 형태가 가장 많이 나타났다. 대부분의 음악치료사들이 음악 긍정적으로 인식하고 있으며, 기술 습득에 대한 필요성이 확인 되었다. 이 외에도 음악테크놀로지 활용에 관한 다양한 의견이 취합되었다. 이러한 결과는 음악치료 임상현장에서 음악테크놀로지를 활용하는 현황과 이에 대한 인식에 관한 정보를 제공하고, 보다 효과적인 음악테크놀로지 활용에 대한 시사점을 제시하는 데 그 의의를 갖는다.

• 한국정보시스템학회지:정보시스템연구
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• 제29권1호
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• pp.137-158
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• 2020

Purpose This study aims to analyze how entrepreneurs' morality affects entrepreneurship and social responsibility. The purpose of this study is to analyze the differences of entrepreneurship and social responsibility on corporate financial performance and social performance by measuring entrepreneurial morality index. Design/methodology/approach The research model is based on the existing literature related to morality, entrepreneurship, social responsibility, and corporate performance. In order to verify the research model, empirical analysis was conducted. The collected data were analyzed by Smart-pls 2.0 based on the structural equation model based measurement model verification and the structural model verification two - step approach. Using the bootstrapping method of PLS, 500 samples were constructed and hypothesis verification was performed. Findings The results of this study are as follows. In the case of general manufacturing companies, business people are more focused on improving corporate performance than morality, and have a somewhat consistent effect with entrepreneurial spirit that does not have a space of morality. When entrepreneurship is strengthened, financial performance and social performance. Business entrepreneurs in social enterprises are more aware of social responsibility than entrepreneurship, so they achieve both financial performance and social performance at the same time. As a result of this study, it was found that there is a difference in perception depending on the morality of the business people, entrepreneurship, social bookkeeping, and management performance according to the type of company.

• 가정과삶의질연구
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• 제32권2호
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• pp.13-26
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• 2014

The theory of planned behavior proposed by Ajzen predicts that certain behaviors are determined by behavioral intentions which are affected by an attitudinal belief toward the behavior, the subject norms, and the individual's perception of their control over the behavior. This study's aim is to examine consumers' inappropriate complaint behaviors, using the theory of planned behavior. Consumers' inappropriate complaint behaviors are defined by two types, which are low -and high-intensity inappropriate complaint behavior based on the primary data collected from a group of consumer affairs professionals in the business field. The survey questionnaire was administered to 1,000 consumers via an on-line survey. The two models were assessed with path analysis in order to predict consumers' inappropriate complaint behaviors, using the theory of planned behavior. The results are as follows: First, two types of inappropriate compliant behaviors were identified according to the results of an exploratory study conducted by professionals who had been employed at the department of consumer affairs. Second, the theory of planned behavior is adequately fitted to examine the factors related to consumers' inappropriate complaint behaviors. Also, all three variables based on the theory of planned behavior, -perceived behavior control, subjective norm, and attitude-had a significant effect on inappropriate complaint behavior intention. Third, consumers' inappropriate complaint behavior intention played the most significant role in low-intensity inappropriate complaint behavior, whereas attitude was found to play a significant role in high-intensity inappropriate complaint behavior. The significance and implication were discussed in terms of effective customer management strategies.