• Journal of Family Resource Management and Policy Review
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• v.12 no.1
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• pp.41-55
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• 2008

The purpose of this study was to clarify variables affecting time management practice and the relationship between the practice and academic achievement of middle school students. Questionnaires including a time management scale were used for this study and the survey data were taken from 352 middle school students in Seoul and Gyeonggi-do. The statistical methods for the analysis were frequency, percentage, average, t-test, ANOVA and Pearson's correlation. The variables affecting student time management were gender, their standard of living, parental educational level and parental occupation. Religion and residential area were indicated as variables affecting several subscales of time management but the academic year of student had no effect on student time management behavior. The relationship between time management and the academic achievement of middle school students was slightly positive. Developing programs for time management in the field of family resource management is also necessary.

• Journal of Family Resource Management and Policy Review
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• v.12 no.3
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• pp.103-117
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• 2008

This study focuses on time management behavior, which differs in (1) the characteristics of schools and (2) the experience of education about time management. Also, this study examines the effect of time management behavior on life satisfaction of vocational and non-vocational high school students, and also those who attend life-long education schools. The study sample consists of 367 teen-age high school students in Seoul. The result of this study demonstrates that the experience of education about time management has a great effect on time management behavior. Students experiencing education about time management have higher scores in time management behavior than those who lack such experience. It also shows a close relationship between time management behavior and life satisfaction in non-vocational high school students and those attending life-long education schools.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1999.04a
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• pp.238-239
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• 1999

• The Journal of Korean Society for School & Community Health Education
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• v.1 no.1
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• pp.61-82
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• 2000

The purpose of this study was to find out the general problems of school food service and to explore a way to improve it, by examining elementary school teacher's consciousness and attitude toward it that gave a big impact on children's development of food habit. For attaining the purpose, the following research questions were posed : 1) What's elementary school teacher attitude toward school food service management? 2) What's elementary school teacher attitude toward school food service effect on children? 3) What's elementary school teacher opinion about how to develop school food service? The subjects of study were 328 male or female teachers who served at elementary school in urban and rural area, including eup, myon, or farming and fishing villages, Kyonggi province. A questionnaire survey was conducted over them. The conclusions were as follows: 1) Teacher Attitude Toward School Food Service Management Concerning food service place, the subjects were more satisfied at food service room(73.3%) than at classroom(23.0%). They responded that food service room was more effective, than classroom, for food transportation, distribution and post-arrangement. Their satisfaction at food service place was significantly different. The older teachers considered personnel management and cooking room's sanitary management to be more efficient, and their age made a significant difference to their consciousness of these things. Many teachers(63.1%) thought the measures to prevent and manage group food poisoning were relatively efficient. The male teachers expressed more affirmative view on the efficiency of school food expense management and menu preparation than female teachers, and there was a significant disparity between male and female teachers. 2) Elementary School Food Service Effect School food service was thought to be very effective for physical growth(74.1%) and physical strength improvement(70.1%). Teachers at smaller school revealed more affirmative response toward school food service effect on correcting an unbalanced diet, and older teachers considered its effect on nutrition knowledge acquisition and learning outcome to be more great. Teachers at larger school put less value on its effect on table manners, and school size produced a significant difference. The number of teachers who thought school food service generally raised parent concern and support for school(36.6%) was a little more than that of teachers who didn't think so(15.2%). And the number of teachers who didn't consider its effect on improving parent food life to be good(29.3%) was slightly more than that of teachers who did. 3) School Food Service Reform Measure What's most urgently needed for better school food service management appeared to be an expansion of facilities concerned, followed by more effective food distribution and transport, cooking room's better sanitary management, more successful food poisoning prevention and management, more effective food expense management, and an increase of food service personnel in the order named. The most effective means of school food service education was found to be a creation of link system to family, followed by a development of school food service education program, a development of teaching materials, an insertion of school food service in curriculum, and teacher education in the order named.

• Journal of the Korean Dietetic Association
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• v.25 no.1
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• pp.17-29
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• 2019

This study examined sanitary education and performance of sanitary management among employees related to cooking in school food services in Sejong. A total of 193 subjects (19.2% for kindergarten, 42.5% for elementary school, and 38.3% for middle and high school) participated in this questionnaire survey. The frequency of sanitary education was highest at 63.7% once a month, and it was higher in the order of middle and high school, elementary school, and kindergarten (P<0.001). The most important contents of sanitary education were personal sanitary management (43.5%), food material management (25.9%), and sanitary and safety management of equipment and utensils (17.6%). The necessity of sanitary education recognized by the subjects was absolutely necessary at 69.9% and necessary at 28.0%. The application of knowledge from sanitary education is high in proper application at 50.8% and absolute application at 40.4%. The improvement effect after sanitary education was higher in kindergarten than in elementary school and middle and high school (P<0.01). The performance of sanitary management was high at 4.7 out of 5. In particular, personal sanitary management was the highest in elementary school at 4.8 followed in order by middle and high school (4.7) and kindergarten (4.6) (P<0.01). The necessity of sanitary education and the application of knowledge obtained from sanitary education to the food service showed a significant and positive correlation with the sanitary management performance (P<0.05, P<0.001). These results highlight that the need for customized sanitary education for institution types and an awareness of sanitary education by employees will enhance sanitary management in school food service.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2016.05a
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• pp.97-98
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• 2016

It is important to manage an educational facility used by many students. The office of education has responsibility to manage public school facilities instead of most elementary, middle, and high schools. Some school or university outsources facility management and maintenance. An international school in Jeju is established by BTL (Build-Transfer-Lease) that includes construction and maintenance. This research objective is to analyze the case of facility management in the international school, and to provide improved method for school maintenance.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.310-321
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• 2007

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

• Korean Journal of Community Nutrition
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• v.5 no.1
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• pp.100-108
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• 2000

Seven constructs of sanitary management :time temperature, storage, cross-contamination, personal hygiene, equipment facility and documentation management were evaluated to investigate the perceived performance of sanitary management for school food service managers, Using a four-part questionnaire containing the seven constructs of sanitary management HACCP program, demographic information and characteristics of food service facilities participants rated their self-perceptions regarding sanitary management. Of the 550 possible respondents, 248(45.1%) completed the study. For the perceived sanitary manage-ment variables, the participants rated them between 2.66 and 4.16(5-point Likert scale). Temperature management presented the lowest performances while storage management showed the highest. The number of years of work experience of the food service managers and the serving location correlated significantly to sanitary management variables. Documentation management was also highly correlated to the other sanitary management constructs. The respondents ranked the managers leadership and professional knowledge regrading HACCP as most important, followed by the facilitys supporting equipment and human resources second, to successfully implement the HACCP system at the school food service facilites, Awareness of this study indicating low performance on temperature management suggests an active training program is needed for sanitary management of school food service.

• Child Health Nursing Research
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• v.22 no.2
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• pp.87-96
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• 2016

Purpose: This study was done to identify the level of knowledge and practice of self-management on asthma of school-aged children and to provide data for the development of an intervention program to improve self-management on asthma Methods: The participants were 100 school-aged children who were treated currently for asthma in J city located in G province. Data were collected from 25th August to 30th October 2014. Results: The mean scores were 14.37 of 20 for self-management knowledge (percentage of correct answer 71.9%), 21.65 of 30 for self-management practice. There were significant differences in knowledge according to grade, diagnosed age, food allergy, education on asthma and hardship in school life, and in practice according to gender and economic status, hardship in school life and experience of first-aid on asthma. There were positive correlations between knowledge and practice. Conclusion: Results indicate that school-aged children' knowledge and practice in self-management of asthma were not sufficient enough to perform accurate management of asthma. Therefore, to improve self-management ability of school-aged children to manage effectively asthma, educational strategies that focus on increasing knowledge need to be developed.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1999.10a
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• pp.51-51
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• 1999