• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.121-130
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• 2016

This study attempted to understand the fast food brand personality in the domestic dining market to present the repositioning strategies within the competitive market. Positive analysis results were as follows. First, the five brand individualities of 'familiarity', 'passion', 'professionalism', 'reliability', and 'refinement' were derived. Second, the deductions made on perceptions of the population using a Biplot based on the brand personality showed that there were significant differences among the brand personality images of the brands, which were the targets of comparison. Third, there were significant between-group differences in the comparisons of perception among the subgroups according to gender, brand reliability, and brand satisfaction. Fourth, there were significant between-group differences in the consumer fast food brand preferences and ideal point. Such studies can provide information useful for establishing marketing differentiating strategies by grasping the brand personality of competing brands in the market.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.247-269
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• 2000

The purpose of this study looks for the cooking directions to improve the quality of the finished product by examining the perceptions for cooking style of the finished product by cook at ten deluxe hotel in Seoul. For purpose of this purpose, this study focuss on five areas: (1) examining five different types of cooking styles and twenty one culinary factors, (2) examining the satisfaction rating of culinary factors, (3) measuring reliability of the culinary factors, (4) measuring the satisfaction rating of culinary factors. The study provides a generalized framework for improving the cooking of Korean food and Western food relative to the preception for the cooking style of each food by hotel restaurant cook. This general framework could be easily expanded to include additional factors that might be relevant for other restaurant cook or other menu items.

• Hwankyungkyoyuk
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• v.24 no.4
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• pp.51-61
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• 2011

In this study, the Korean alternative school teachers' perceptions of ecocentric environmental education were surveyed. A total of 80 teachers from 42 alternative schools across the nation answered to the survey. The results were as follows. Teachers were found to have a lot of interest in environmental issues and to practice some environmental actions inside and outside school. Over sixty percent teachers agreed with the ecocentric philosophy of environmental education. The most two important issues among 11 environmental education contents for teachers were "natural environment" and "environmental ethics". Teachers used and preferred "field work" for teaching environmental issues, and got teaching materials mostly from the internet. However, many of them were not satisfied with environmental activity in their schools because of their lack of professionalism. They had not enough experience of professional development for environmental education, and strongly wanted to learn about field work.

• Korean Journal of Adult Nursing
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• v.26 no.1
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• pp.117-128
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• 2014

Purpose: The views, perceptions, and feelings of nurses themselves would be important to quality of nursing and professionalism, and turnover intentions. The purpose of this study was to identify nurses 'self-image to develop a customized program. Methods: The Q-methodology which is to create a typology was used. The 40 selected Q-statements from each of 35 participants were classified into a shape of normal distribution using a nine point scale. The collected data were analyzed using a PC-QUANL program. Results: Three types of nurses 'self-image were identified: 'proactive self-image', 'critical self-image', and 'adaptive self-image'. Two consensus items in three types were extracted: 'need to develop healing therapies to overcome the constant tension and exhaustion from work', and 'just think as a colleague than the senior-junior relationship. Conclusion: The results is the typology and this leads to further research.

• Journal of Community Nutrition
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• v.8 no.3
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• pp.153-159
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• 2006

The current exploratory study investigates and compares the perceptions of the service quality of in-flight meals through the evaluation of recent consumers (within 2 weeks) of services provided by Korean and foreign-based airlines. Twenty (20) items for measuring service quality were categorized into three factor dimensions of 'food quality', 'employee service', and 'professionalism'. Among these, 'employee service' was rated highest by Korean and foreign-based airlines. When items representing each service quality dimension were analyzed and compared, only the 'food quality' dimension of Korean-based airlines was perceived higher than that of other foreign-based airlines. Findings also revealed a spectrum with some items with higher or lower mean values within each service quality dimension. Results of this study can expectedly be used to benefit both from a theoretical and practical point of view by providing empirical data that measure the service quality of in-flight meal service.

• Journal of the Korean Home Economics Association
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• v.40 no.7
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• pp.127-140
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• 2002

The goal of the study is to find the necessary measures to facilitate a desirable Technology and Home Economics curriculum by reflecting the perception and needs of the teachers, principals, educational specialists from the perspective of the curriculum content, professionalism of the teacher, realistic operations of the school, and the administration of the school system. The research was executed through mail surveys to nationwide junior high school technology teachers, home education leachers, principals and to educational specialists. The results obtained from the research are as follows. 1) The integration of Technology and Home Economics was perceived to lessen the burden of students. However the background knowledge and characteristics of the two curriculums are different, and in addition there is a negative perception due to the fact that it is hard to facilitate a class with just one teacher, 2) The issues that were most serious to teachers, principals and education specialists were professionalism of the teacher, qualification of the teachers, and teaching method. 3) In regards to qualifications of the teacher, the teachers requested that teachers should have single qualification in'Technology(or Home Economics)'. The principals were of the similar opinion but the educational professionals wanted dual qualification for both'Technology'and'Home Economics'. As for teaching methodology all 3 groups responded that from the teacher and student perspective the teaching should be divided whereas from the school's perspective the responsibility should be put on a single teacher. 4) Teachers responded that from the perspective of the teacher, parent or student Technology and Home Economics should be separated into taro subjects. On the other hand the principals and educational specialists agreed that from their own perspective Technology and Home Economics should remain an integrated subject and the teaching should be done by one teacher but replied that from the student or parent perspective division of responsibility in teaching would be appropriate.

• Journal of Gifted/Talented Education
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• v.24 no.3
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• pp.379-398
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• 2014

This research examined to seek managing the way of effectiveness for training through the teachers' perceptions and the current status of in-service training for the gifted in arts. Conclusions based on the results of the analysis are as follow. First, it is analyzed that about 49.4 percent of respondents do not have any experiences of in-service training related to the gifted education in arts and there are also teachers who teach with no experiences of in-service training. Moreover, it is also analyzed that in-service training is generally being conducted with revolving to basic courses and the opportunities that teachers are able to develop programs for themselves are offered insufficiently. Second, in terms of management of in-service training, it is implied that accessibility to the training site and the active promotion of program, as well as sufficient provision of information, have to be considered in advance. Third, teachers have recognition that it is important to secure the diversification of training types, professionalism of instructors and managing directors for the effectiveness of in-service training. Forth, in terms of program, teachers show that the provision of educational programs, the diversification of training contents and the differentiated opportunities for developing programs according to basic, advanced courses, which can be applied to the field of gifted education in arts are most important. Furthermore, the convenience of transportation and the amenity of training facility are said to be important elements. Therefore, we suggest that, for increasing the effectiveness of in-service training for teachers of the gifted in arts, not only differentiated in-service training model and curriculum which can be applicable to the field, but also efficient environment suitable for the characteristics of the gifted education in arts.

• Journal of the Korean Society of Earth Science Education
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• v.7 no.3
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• pp.303-312
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• 2014

In order to foster 'creative convergence talents' teachers and pre-service teachers who possess a certain degree of creativity must learn about this new approach as part of their teacher training. In this study, we attempted to identify the implications on the curriculum of the teacher education-training college in question by analysing secondary school teachers' and pre-service teachers' creativity and by collecting sufficient data to develop a positive feedback model for selecting, cultivating, and appointing pre-service teachers who fulfil the requirements of said college of education. Such teachers will display the commitment and professionalism to fulfil their teaching duties in the best possible manner and will consistently produce valuable contributions to their chosen subject matter and integrate these into their daily teaching. These teachers will complete all their tasks in a creative way, including student guidance, administrative duties, and academic lessons. The factors that distinguished creative teachers from others included originality and fluency. Our test group comprised 216 pre-service teachers as well as 137 fully qualified teachers. Teachers' understanding of the factors required in order to qualify as a 'creative and committed teacher' was very low. We provided data to the college of education to increase creativity when selecting teachers and curricula based on an analysis of perceptions of creativity provided by teachers and pre-service teachers.

• The Journal of the Korea Contents Association
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• v.20 no.7
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• pp.576-584
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• 2020

The effect of conducted using Q research method, which is one of qualitative analysis methods that can approach in-depth and essential meaning of Spanish restaurant's perception of dining out consumers. The purpose of this study is to classify Spanish restaurant's perceptions of catering consumers by type, to find out the characteristics among them, and to suggest future improvement directions. An exploratory study was conducted using Q-methodology to analyze the subjective perceptions of restaurant customers in Spanish restaurants. To this end, the Q-sort, which consists of a statement card, a P-sample, and a classification process, was analyzed through Q factor analysis using the PC QUANL program. The results were classified into two types. Type 1 (N=10): Spanish restaurant preference, Type 2 (N=7): The name of the factor was set as the type of professionalism in Spanish restaurants. Each type was found to have different characteristics. Each subjective perception detected through this analysis can be used as basic data for various studies.

• The Journal of the Korea Contents Association
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• v.20 no.9
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• pp.397-413
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• 2020

Humor is often considered as a positive phenomenon, and thus frequently employed as an impression management technique for individuals. However, humor may create unexpected outcomes in terms of impression management. This study investigates the relationship between humor and impression management of individuals within three South Korean organizations. A qualitative methodology is employed and data collected through participant observation and semi-structured interviews. Findings suggest that humor may be used more frequently by workers in superior positions, and it may be dangerous for individuals in subordinate positions to initiate humor, as negative impressions such as lack of professionalism and work competence may be crafter through humor. In particular, traditional Confucian values and expectations may lead to perceptions that humor is inappropriate and even rude when it is used by individuals in subordinate positions. However, humor may help to craft an independent identity, and help alter user's impressions as desired. This suggests that while perceptions towards humor as an impression management tool may embed significant risks, humor may help individuals to influence their impressions and diverge from a stereotypical expectations and impressions of workers(according to their hierarchical status), which may be interpreted in multiple ways. This implies that organizations should be careful in encouraging workers to use humor as an impression management tactic, as the relational outcomes may be complex, depending on the cultural understanding of hierarchy and relationships between communicators.