• Journal of Information Technology Applications and Management
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• v.28 no.1
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• pp.95-110
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• 2021

This study aims to explore the Internet personal broadcasting quality factors that influence viewer satisfaction and dissatisfaction based on the motivation-hygiene theory. Specifically, the quality factors that affect viewer satisfaction of Internet personal broadcasting are derived from the perspectives of extrinsic (contents usefulness and media usability), intrinsic (emotional/cognitive/behavioral enjoyment and creator characteristics), and social motivation (visibility, subjective norm, image, sociality). The data of 200 respondents was used to analyze the relative impact of satisfaction and dissatisfaction with the Kano model, which assumes that viewer satisfaction at both functional and emotional levels varies over quality attributes. In the empirical analysis, the quality factors were classified into attractive, one-dimensional, must-be, and indifferent quality. In addition, it was found that the customer satisfaction coefficient was high in the order of uniqueness, differentiation, and visibility. On the other hand, as a result of applying the dissatisfaction coefficient, it was identified in the order of donation, content reliability, and creator responsiveness.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.56-64
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• 2001

The study was conducted to assess sanitary concepts of employees and needs of HACCP-based sanitation training program for elementary school foodservice operations. Subjects consisted of 370 foodservice employees. Foodservice employees' demographic characteristics were surveyed, and their food sanitation knowledge was tested. Food sanitation knowledge included 4 dimensions of foodborne disease & food microbiology; sanitary management in food product flows; personal hygiene management; and equipment & facility sanitation management. The data were analysed using the SPSS package for descriptive analysis, t-test and ANOVA test. The average sanitation knowledge score was 9.5 out of 15. The working periods of foodservice employees were singnificantly(p<01) related to food sanitation knowledge dimensions. Correct answering rate of 4 sanitation management dimensions were 74.4% in foodborne disease & food microbiology; 536% in sanitary management in food product flows; 78.7% in personal hygiene management; and 50.5% in equipment & facility sanitation management. 6 items in 4 sanitation knowledge dimensions under mean score were identified. Those items were temperature danger zone, thawing method of frozen foods, cooking & holding temperature, proper sampling & storage methods, proper storing methods in refrigerator, and proper washing & sanitizing method for utensils. Identified 6 items were included in 12 critical control points developed for the elementary school generic HACCP plan, and should be emphasized in implementing HACCP-based sanitation training program.

• Journal of Korean society of Dental Hygiene
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• v.10 no.4
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• pp.617-625
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• 2010

Objectives : The research which sees collected information about dentistry infection management recognition of the patients and the infection management which the medical treatment consumer does in necessity is what, grasped and satisfaction and became the fundamental data which makes the hospital will be able to trust about dentistry image rise and dentistry environment of the medical treatment consumer who assists a dentistry character executed. Methods : From 2009 April 1st until May 28th 233 people common people who have the experience which visits a Gyeongsangnam-do area dentistry the object with the entry question law which sleeps did and the data analysis SPSS, 12.0 For Window under using produced each question item by frequency and a ratio, the analytical degree of infection management One - Way ANOVA stamps and executed t-test. Results : Information experience experienced about dentistry infection of the investigation object person to be, appeared with 74.7% and the after that dentistry assistance at the time of conduct change which experiences the answer back regarding of Former times attentively observes organization disinfecting' was most with 46.6%. The protective equipments wearing goal of the dentistry medical attendance appeared the dentistry medical attendance and patient protection 77.7%, dentistry medical attendance protection 12.9%, by patient protection 9.4% order. Before medical treatment starting of the dentistry medical attendance the hand Does not confirm' appeared 72.1%, with. The hand washing, is whole and the degree which appears is high with 4.11 points the stamp. Is high there was a possibility of knowing the thing about the recording infection where the educational background will be high and considers statistically the difference which was visible Conclusions : The education which is active and continuous is necessary about infection management and sets the guides which are standardized to the patients and about infection management and about infection prevention and exposes from dentistry practices well to emboss the thing is thought that there is a necessity to plant a trust feeling about the dentistry where the patients assist.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.159-177
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• 2014

The purpose of this study is to investigate the level of sanitary education, knowledge, and management practice of shop employees(SE) and workplace employees(WE) working at window bakeries. SE & WE were grouped according to their job titles, duration of duty, and frequency of sanitary education, and sanitary knowledge and sanitary management practice level of the groups were analyzed, divided into personal hygiene, facility & workplace hygiene, and ingredient & preparation hygiene. Frequency of hygiene education of employees working at window bakeries was less than 3 times a year. The average sanitary management practice level of WE was higher than that of SE. The sanitary knowledge of SE was low at ingredient& preparation hygiene among the general managers and the employees who had worked more than 5 years. And that of WE was low among the general managers, interns and the employees who had worked more than 5 years. The sanitary management practice level of SE was low among the interns and the employees who had worked for less than 1 year, and that of WE showed no significant difference on job titles and duration of work. The employees who had no sanitary training showed a low management practice level overall among the SE and at ingredient & preparation hygiene among the WE. Therefore, continuous hygiene education and monitoring accompanied by making a manual with hygiene education data for SE and WE working at window bakeries are needed.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.515-524
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• 2017

An investigation was conducted to evaluate the hygienic status of 53 high school foodservice systems in Gyeonggi province by using hygiene management guide checklist, ATP bioluminescence assay of food utensils were conducted during process. The 5 hygiene management guide checklist groups about personal hygiene, cooking facilities control, cross contamination control, cook and storage control, management control were checked by experts and had good grades but there were some inadequate behaviors on observation. Total cleaning levels were inadequate, including hand, rubber gloves, aprons, knives, food tray, machine and instruments. The possibility of cross contamination is also noted in handles for refrigerators, ovens, food dryers, hand washing. It was also noted that there were too much work on the nutritionist and cook, additional personnel need to be added. lack of space, deterioration of facilities were identified in some high school foodservice systems. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged $1,393{\pm}5,041.2RLU$ on yellow gloves, $244{\pm}258.7RLU$ on pink gloves, $3,780{\pm}11,418.6RLU$ on apron, $49,056{\pm}62,831.4RLU$ on refrigerator grip, $41,422{\pm}61,259.8RLU$ in oven, $31,407{\pm}41,344.9RLU$ on hand cleaning board.

• Journal of Korean Academy of Dental Administration
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• v.7 no.1
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• pp.39-43
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• 2019

Smartphone usage has become so common that it has reached 2 billion people in the last year. As a result of this, hospitals have started making use of smartphones at various medical sites and research services for patients. This study aimed to establish support for developing a long distance program for patients with implants who have difficulty visiting clinics or with busy modern lives, by using smartphones for oral hygiene management instruction. The data were collected for 12 weeks, from July 24 to October 21, 2015, for patients who agreed to participate in the study. Although the subjects found the process of transferring photos via smartphone to be cumbersome (75%), the satisfaction level of the oral hygiene management program was excellent for all participating patients, and they all wanted to continue with further management using this process. The results from the phone satisfaction survey showed that oral hygiene self-management after oral hygiene control training by smartphones was mostly equal to previous habits (87.5%) or had partially increased but had not decreased. The need for data on more varied age groups and the issues of protecting the security of personal information on smartphones require further study. However, our study confirmed the efficacy of using electronic media (smartphones) for oral hygiene management in patients with a dental implant due to their improvement of oral hygiene performance as evidenced by less bleeding from probing on post-program visit.

• Journal of Korean Academy of Nursing
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• v.28 no.3
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• pp.602-615
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• 1998

The purpose of this descriptive study was to identify the homecare needs of the discharged patient with cancer as perceived by nurses caring hospitalized cancer patients. At two hospitals in Gyeongnam, 74 nurses responded to an open-ended questionnaire consisting of four need categories : 1) educational & informational need, 2) physical need, 3) emotional need, 4) social need. Respondents were asked to list above ten needs of cancer patient in each category. Two researchers analyzed the data by content analysis method. The findings are summarized as follows : 1) A total of 1,417 need items were generated by nurses. The largest number of needs were in the educational & informational need category(475 items, 36.3%). Physical(414 items, 31.6%), emotional (237 items, 18.1%) need were the second, third largest, and social(184 items, 14.0%) need made up the smallest category. 2) In the educational & informational need category, there were seven subcategories of prognosis, diet & exercise, medication & pain, wound care, folk remedy, personal hygiene, comfort. The need items related to prognosis of cancer accounted for almost a half(48.2%) of the total. 3) In the physical need category, there were ten subcategories of personal hygiene, skin & tissue, nutrition, side effect on treatment, exercise, pain, elimination, equipment, comfort & safety, others. The largest number of needs were in subcategory of the personal hygiene(82 items, 19.8%). 4) In the emotional need category, there were four subcategories of emotional support related to disease, emotional support related to routine life, spiritual support, maintenance of relationship with nurse & doctor. The largest number of needs were in subcatgory of the emotional support related to disease(96 items, 40.5%). 5) In the social need category, there were five subcategories of support for social life, household management, legal support, the use of volunteer service, financial support. The largest number of needs were in support for social life subcategory(58 items, 31.5%).

• Journal of dental hygiene science
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• v.5 no.4
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• pp.221-225
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• 2005

In this study, survey is conducted to make aware of importance which personal protection was accomplished at the dentistry. It investigated the performance of infection control and X-ray safety management to the third grade of D-Health College. 1. The infection control is recognized to high level and practiced certainly at actual training of oral prophylaxis. 2. The infection control is recognized to low level relatively at actual training of radiography. 3. The infection control is not practiced at actual training of radiography except for the film holder. 4. The X-ray safety management is recognized to high level and conducted certainly at actual training of radiography. To consider the above result, the infection control is not nearly practiced at radiography. In accordance with, the education must be demanded that the infection control is practiced throughly at radiography for raising a necessary against the recognization and practice of the infection control.

• Journal of Korean society of Dental Hygiene
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• v.14 no.6
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• pp.831-838
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• 2014

Objectives: The purpose of the study was to investigate the perception and practice of the infection control by empowerment in the dental hygienists. Methods: A self-reported questionnaire was filled out by 200 dental hygienists in Gyeongbuk from January 3 to February 20, 2013. Data were analyzed by SPSS 12.0 program. The instrument of impowerment was adapted from Spreitzer and consisted of 12 questions including meaning(4 questions), competency(4 questions), self-decision(4 questions), and impact(4 questions). Impowerment was score by Likert 5 scale and higher score means higher impowerment. The instrument for hand washing recognition and practice was adapted from Kim and consisted of hand washing(5 questions), personal protective clothing management(5 questions), contaminated appliance management(3 questions), sterilization(3 questions), and infection control environment(8 questions). The empowerment instrument was score by Likert 5 scale and the mean was 3.83 points. Based on 3.83, infection control recognition and practice were divided into upper group and lower group. Cronbach alpha was 0.951 in empowerment, 0.931 in recognition, and 0.924 in practice in the study. Results: Based on the average points of 3.83, the groups were divided into two groups including upper group and lower group. The upper group showed higher score in hand washing than the lower group. In the protective clothing management, the upper group changed the mask at one-hour interval(p<0.001). Conclusions: In the viewpoint of empowerment, it had a significant influence on the perception and practice of the dental infection control in the dental hygienists.

• Journal of the Korean Dietetic Association
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• v.23 no.4
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• pp.350-362
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• 2017

The study examined evaluated the sanitation management state of the high school foodservice operations, as measured by temperature, humidity and airborne bacteria concentration in functional areas and further identified their relationships. Data were collected from 26 high school foodservices in Gyeonggi Province. Statistical analyses were conducted with the SPSS program using descriptive analysis and spearman's correlation. The sanitation management performances in high school foodservice scored 86.85 out of 100 points and showed higher scores in the dimensions of preparation and storing management (17.85/20 points), operation management (17.78/20 points), and cooking utensil management (17.62/20 points), while the dimensions of cross contamination management as well as personal hygiene management needed action plans for prompt improvement. The airborne bacteria concentration was highest in the dining area (179.2 CFU/plate), and requiring action plans for improvement. The relative humidity in functional areas ranged from 66.5% in the receiving area to 74.4% (dish-washing area) and the temperature of the preparation area showed an average of $25.1^{\circ}C$ with the highest of $35.4^{\circ}C$ in the dish-washing area. In terms of the relationships among airborne bacteria, temperature, and humidity, the concentration of airborne bacteria was negatively correlated with and temperature in the dish-washing area (r= -0.693, P<0.05), and no other significances were shown in the other areas.