• The Korean Journal of Health Service Management
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• v.7 no.4
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• pp.65-79
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• 2013

The purpose of this study was to reveal relationship between positive illusions and oral health promotion behaviors. Positive illusions was composed of positive self-perception, exaggerated sense of personal control, and unrealistic optimism. We thought these factors affect to the oral health behaviors. For this study, 307 collegians in Ulsan, Yangsan are participated in this study. The data was subjected to confirmatory factor analysis and structural equation modeling with SPSS 18.0, AMOS 18.0. In conclusion, we obtained the next results. First, positive illusions has a statistically significant with oral health promotion in correlation analysis(p<0.05). Second, Structural equation modeling fit index was well fitted as $X^2$=100, df=112, P=0.893, RMR=0.021, GFI=0.969, AGFI=0.943. Only positive self-perception and exaggerated sense of control has a statistically significant(P<0.05). Third, the group of the highest positive illusions has a statistically significant in all factors(P<0.05), the other hand, the group of the lowest positive illusions has not statistically significant in all factors(P>0.05). So, as this results we concluded that the self-confident or activated persons were very well performed in oral health promotion behaviors.

• The Korean Journal of Franchise Management
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• v.14 no.2
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• pp.1-17
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• 2023

Purpose: Due to the COVID-19 and inflation, participation sports companies, including fitness centers, are facing challenges. Since a fitness center must simultaneously manage facilities and operate services, both factors must be considered when developing a marketing strategy. Therefore, this study examines the effects of expanded marketing mix factors (price, physical evidence, place, people, product, and promotion) including facilities and services on the consumption behavior (satisfaction, recommendation intention, repurchase intention) of fitness center customers. Research design, data, and methodology: The data were collected from sample of 323 fitness club members in Seoul and analyzed with SPSS Win Ver.28.0 program. Result: The specific results of the study were as follows; First, extended marketing mix factors had significant positive (+) effect on satisfaction. Second, extended marketing mix factors had significant positive (+) effect on recommendation intention. Third, extended marketing mix factors had significant positive (+) effect on repurchase intention. Fourth, satisfaction had significant positive (+) effect on recommendation intention and repurchase intention. Conclusions: To encourage consumption behavior, it is necessary to convert existing customers into loyal ones by increasing satisfaction and establishing a virtuous cycle structure that recommends them to others while also improving repurchase intention.

• Journal of Families and Better Life
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• v.16 no.4
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• pp.125-138
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• 1998

The purpose of this study was first to investigate the positive-and the negative function of friendship perceived by adolescents second to examine the difference of these two function s by adolescents' gender and grade and third to evaluate adolescents' adjustment to school according to the positive-and the negative function of friendship. For these purposes and empirical survey data was gathered from 988 junior higher- and high school students in Inchon city. Three factors of the positive function and three other factors of the negative function of friendship were constructed as results of factor analyses. There six factors were correlated one another and were significantly different by adolescents' gender and grade. Lastly adolescents' adjustment to school was significantly different by the positive function of friendship.

• Korean Journal of Mathematics
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• v.30 no.2
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• pp.187-198
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• 2022

In this paper, we introduce a new concept in number theory called ζ-factors associated with a positive integer n. Applications of ζ-factors are in the arrangement of the defining polynomials in cyclic n-roots algebraic system and are thoroughly investigated. More precisely, ζ-factors arise in the proofs of vanishing theorems in regard to associated prime factors of the system. Exact computations through concrete examples of positive dimensions for n = 16, 18 support the results.

• Journal of Korean society of Dental Hygiene
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• v.15 no.2
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• pp.189-196
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• 2015

Objectives: The purpose of the study is to investigate the relationship between saliva factors and oral hygiene factors in adults. Methods: The subjects were 112 adults from April 1 to June 15, 2014. The selected salivary factors included stimulated/unstimulated salivary flow rates, salivary buffering capacity and pH, and the selected oral hygiene factors included halitosis, wet weight of tongue plaque and oral humidity in dorsum and inferior surface of tongue. Results: There were significant differences in stimulated/unstimulated salivary flow rates, oral malodor and wet weight of tongue plaque. There were significant differences according to age in stimulated/unstimulated salivary flow rates, salivary buffering capacity and wet weight of tongue plaque. Age had a negative correlation with salivary buffering capacity and had a positive correlation with wet weight of tongue plaque. Unstimulated salivary flow rate had a positive correlation with stimulated salivary flow rate, and stimulated salivary flow rate was positively correlated with oral humidity of inferior surface of tongue, salivary buffering capacity and halitosis. Oral humidity of inferior surface of tongue had a positive correlation with salivary buffering rate, pH and halitosis. Salivary buffering capacity was positively correlated with pH, and pH was negatively correlated with halitosis. Conclusions: The salivary factors were linked to the oral hygiene. As there may be great changes in salivary flow rate and oral hygiene due to various factors, the salivary factors seem to be one of the major factors to ensure oral hygiene and to promote oral health.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.862-870
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• 2013

This study examines the effect of communication type of food service employees on the self-efficiency and organizational commitment. To accomplish the purpose of the study, a survey was conducted to employees of food service companies located in Seoul, from August 5, 2013 to August 25, 2013 as a method of empirical study. The results of this study was analyzed using the SPSS WIN 12.0 and statistical reliability analysis, factor analysis, frequency analysis, correlation analysis and multiple regression analysis were conducted for hypothesis verification. The analysis results of this study are as follows. First, the R-square of regression result for 'communication type will have a positive effect on self-efficiency' was .220. Also, it was found that factors of consideration (Beta=.286, t=5.622), instruction (Beta=.303, t=5.970) and business (Beta=.214, t=4.217) had positive effects on self-efficiency. Values for factors of consideration and instruction were higher than business. Second, the R-square of regression result for 'communication type will have a positive effect on organizational commitment' was .429. Also, it was found that factors of consideration (Beta=.453, t=10.428), instruction (Beta=.380, t=8.749) and business (Beta=.282, t=6.477) had positive effects on organizational commitment. Values for factors of instruction and business were high but value of consideration factor turned out the highest. Third, the R-square of regression result for 'self-efficiency will have a positive effect on organizational commitment' was .334. Also, it was found that out of the factors of positivity (Beta=.369, t=8.423), confidence (Beta=.415, t=8.833) and negativity (Beta=-.072, t=-1.536), positivity and confidence had positive effects on organization commitment, and only positivity and confidence showed high values in organization commitment. Upon analyzing the effect of factors of self-efficiency (positivity, confidence, negativity) on organizational commitment, it was found that positivity and confidence showed high relevance but the negativity factor did not have any correlation.

• The Journal of Industrial Distribution & Business
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• v.10 no.4
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• pp.43-56
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• 2019

Purpose - The purpose of this study is to classify the quality factors of chicken restaurant customers with the service quality based on the SERVQUAL, the quality factors based on the selection attributes and service qualities of chicken restaurants used in the previous studies. Research design, data, and methodology - This survey was carried out on the students of Kangwon University in Samchuk City, Kangwon Province from November 20 - November 30, 2017, and a total of 260 questionnaires were distributed, with 222 collected. Of them, effective questionnaires applied in the final study were a total of 193 except 29 that couldn't be used. Results - The findings of this study are as follows: Firstly, chicken restaurants' quality factors were divided into seven categories like cleanliness, service encounter quality, product quality, aesthetics, overall interior, purchase quality, and convenience. Secondly, it showed that service encounter quality, purchase quality, and cleanliness had a positive impact on customer satisfaction, respectively. Thirdly, it showed that service encounter quality, purchase quality, and cleanliness had a positive impact on trust, respectively. Fourthly, it showed that customer satisfaction had a positive impact on behavioral intention. Additionally, it suggested that customer satisfaction of chicken restaurant consumers had a positive impact on behavioral intention and thereby, higher customer satisfaction leads to higher levels of reuse and recommendation intention. Lastly, after checking the effect relations of trust between customer satisfaction about chicken restaurant and behavioral intention, it was analyzed that customer satisfaction has a positive impact on trust and trust has a positive impact on behavioral intention. On the other hand, it showed that trust have a partially mediating effect in the relations between customer satisfaction and behavioral intention. But, it showed that product quality, aesthetics, overall interior, purchase quality, and convenience did not have a positive impact on customer satisfaction. Conclusions - Chicken restaurant consumers put more priority on friendly and good services of chicken restaurant staff in service encounter and delivery order, rather than on reasonable price and discount systems. Thereby, chicken restaurant marketers need to take factors like service encounter quality, cleanliness into more consideration.

• Journal of the Korean Society of Systems Engineering
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• v.20 no.1
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• pp.50-63
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• 2024

This study analyzed the relationships between positive attitude, leisure attitude, and leisure satisfaction among university students participating in a leisure activity support education program using the metaverse. The results are as follows. First, positive attitude was found to have a significant impact on leisure attitude. Perspective diversification influenced the cognitive and emotional factors of leisure attitude, self-acceptance influenced the emotional factor, and social adaptation influenced both the cognitive and emotional factors. Second, leisure attitude was found to have a significant impact on leisure satisfaction. Cognitive and emotional attitudes influenced all factors of leisure satisfaction, while behavioral attitude primarily influenced the relaxation factor. Third, positive attitude was found to have a significant impact on psychological, social, relaxation, and physiological factors of leisure satisfaction. Perspective diversification and self-acceptance played important roles, while social adaptation influenced all factors of leisure satisfaction. These findings provide important implications for the curriculum design of leisure activity support education programs using the metaverse for university students, focusing on enhancing positive attitude. The metaverse environment offers experiences similar to real-life interactions, which can contribute to enhancing participants' positive attitude and improving their leisure satisfaction. Program design should include elements that enhance participants' self-acceptance and social adaptation abilities, as well as focus on improving self-regulation skills. Through this, university students can enrich their leisure experiences, ultimately contributing to improving their overall quality of life.

• Journal of Korean society of Dental Hygiene
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• v.24 no.2
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• pp.187-195
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• 2024

Objectives: This study aimed to explore ways to improve the level of positive psychological capital of dental hygiene students. After comparing the levels of positive psychological capital, social support, and emotional regulation ability of dental hygiene students and identifying correlations, the sub-factors of social support and emotional regulation ability that affect positive psychological capital were identified. Methods: A survey of 70 questions was conducted targeting 310 dental hygiene students in Gyeonggi-do and Chungcheong-do. The results were subjected to exploratory factor analysis, frequency analysis, t-test, one-way ANOVA, correlation analysis, and multiple regression analysis using the PASW statistics 18.0 program. Results: The level of positive psychological capital was high when students had high grades and perceived positive relationships with professors and peers (p<0.001). Factors highly correlated with positive psychological capital include 'self-emotional regulation ability' among 'emotion regulation abilities' (r=0.665, p<0.001), and 'emotional support related to daily life' recognized 'social support' (r=0.635, p<0.001), followed by 'social support' (r=0.602, p<0.001). Factors affecting positive psychological capital include 'self-emotion recognized ability' (β=0.377, p<0.001), 'quality of professor relationship' (β=0.201, p<0.001), and 'emotion control ability'. Among 'social support', 'emotional support related to daily life' (β=0.201, p=0.003) and 'grades' (β=0.159, p<0.001), and among 'social support', 'social-related support' (β=0.149, p=0.016), followed by 'grade' (β=0.076, p=0.043) were identified. Conclusions: To improve the positive psychological capital of dental hygiene students, efforts should be made to improve self-emotion regulation ability, professor relationships, emotional support related to daily life, and social support.

• Journal of Korean Clinical Nursing Research
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• v.25 no.3
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• pp.221-236
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• 2019

Purpose: The purpose of this study was to systematically review and identify factors relevant to the positive psychological capital of clinical nurses. Methods: These was no limit on year of publication. Articles related to Korean clinical nurses were retrieved from computerized database using a manual search. A systematic review was conducted based on the PRISMA flow. The total correlational effect size (ESr) for each related factor was calculated from Fisher's Zr. Funnel plots, fail-safe numbers, and Egger regression tests were used to evaluate publication bias in meta-analysis studies. The correlational effect size of 25 studies was analyzed through meta-analysis using Comprehensive Meta-Analysis software 3.0 (CMA). Results: The review included 25 studies. In the systematic review, 14 demographic factors and 46 organizational factors were found to be influential. Eleven factors (6 demographic factors and 5 organizational factors) were appropriate for meta-analysis. The overall effect size was .26. The demographic total correlation effect size of related factors was .20 and the total effect size of organization was .46. Organizational commitment (ESr=.38) and job satisfaction (ESr=.54) were statistically positively related variables. Negative variables were burnout (ESr=-.61), turnover intention (ESr=-.41) and workplace bullying (ESr=-.33). The total effect size of the organizational factors was larger than the demographic total effect size. There was no publication bias except for demographic variables. Conclusion: Organizational factors and adjustable variables have a significant impact on positive psychological capital. The results of this study support the need for development of interventions focusing on organizational factors.