• 교육녹색환경연구
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• 제11권1호
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• pp.32-41
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• 2012

According to the educational statistics and information data, there were 11,317 elementary school, middle school and high school facility as of 2011. During the post decade, 1,256 schools are increased. The school facility maintenance is the important factor for the whole facility life cycle because it determines the useful life of a facility. Current school facility maintenance practices tend to ad-hok kery, namely, repairment is made after a problem is discovered. The purpose of this study is to propose the new maintenance works and management system to improve the process of maintenance. In addition, the authors suggested school facility improvement plan based upon the questionnaire survey of related management officials.

• 한국식품영양학회지
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• 제28권4호
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• pp.685-694
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• 2015

In the present study, we conducted in-depth interviews with school dieticians and nutrition teachers to determine the local foods they were aware of and their experiences with local foods. We also aimed to obtain more detailed measures for local food vitalization and suggestions for improvements. In-depth interviews were performed with 8 school dieticians and nutrition teachers, who stated that local food vitalization was needed for school food services, because it could be a foundation for securing safefood products, student healthi mprovements, environmental protection, and the establishment of a general consumption market. However, they were aware of a higher number of disadvantages than advantages in school situations and indicated the deterioration of the quality of food products as the biggest disadvantage. The most-suggested measurement items for local food vitalization in schools included improvement of the food distribution system, expansion of education, information sharing, prevention of monopolies, improvement of food-product quality, and mass production. In addition, it was suggested that school dieticians and nutrition teachers should invest efforts in the development of excellent recipes and varied diets utilizing local foods. Therefore, system supplementation is urgently required in order for school food service officials, and consumers, to efficiently introduce and vitalize local foods. It is also necessary to foster an environment that encourages trust-based relationships with producers to maximize the effect of system supplementation. This would be the foundation for improving the health of students, improving food-service quality, nutrition management, and vitalization of the regional economy in the future, and will positively affect students' food consumption patterns even after they become adults.

• 한국의료질향상학회지
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• 제19권2호
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• pp.14-34
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• 2013

Objectives: The purpose of this study is to provide comprehensive information of qualification systems of developed countries needed to establish our national system for QI(Quality improvement) specialists. Methods: All articles related to any applicable domestic or foreign countries' laws, operational status, and detailed programs for professional qualification system of QI were reviewed. Result: In the United States, a non-profit organization, Healthcare Quality Certification Commission (HQCC) has set the policies, procedures and standards in the field of health care quality. And qualification system of CPHQ (certified professional in healthcare quality) has been operated in order to authenticate the qualifications in the field of quality management. IBQH(international Board for quality in healthcare), a qualification system of experts in the United Kingdom, was designed to assist the qualification of professionals to improve the quality of healthcare. In addition, Health Research Center of Feinberg School of Medicine in Northwestern University has been operating Master's and doctoral degree programs in the field of the quality of care and patient safety and IHI (institute for healthcare improvement) open school was operating a professional training course related to the quality of care and patient safety. Conclusion: Quantity and complexity of information of the quality of care and patient safety have been increased. For reform of the health care system, a special training course of the expertise and leadership are needed. So far, there is no national professional certification courses in our nation. Therefore essential job skill should be acquired individually. For systematic and effective quality improvement activities, the educational and certification system with professional development model are needed.

• 한국학교보건학회지
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• 제16권2호
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• pp.13-23
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• 2003

To provide data necessary for effectively applying the HACCP system by understanding the current application condition of HACCP system and satisfaction level of the dietician in elementary schools, a mail-in survey was conducted on dieticians serving for 227 elementary schools applying HACCP system in Kyungsangbuk-Do since November 1, 2001 to December 20, 2001. 83.5% of the subjected schools were conducting more than 50% of HACCP cooking process management, and the level of cooking process management displayed significant relevance according to the number of dieticians serving the school meals. The area that was not well conducted in the field of HACCP system was proven to be water examination(94.0%), inspection on self-sanitation of cooks prior to cooking(90.6%), and maintenance of dry kitchen floor(l4.8%). The reason why the above areas are not well conducted was because of lack of time due to over workloads. Subjective dieticians had pointed out improvement of sanitary concept(58.1%) and improvement of self-sanitation (28.8%) as benefits of applying HACCP. 21.2% of the subjective dieticians were satisfied with application HACCP and 35.2% were dissatisfied with applying HACCP. In case of which the duration of applying the HACCP was longer than one year and in case of higher rate of HACCP cooking process management and longer work experience of the dieticians, the level of satisfaction was proven to be significantly higher. The most difficult things to follow in important management categories according to the features of dietitian work and work experience were food distribution of CCP7 step and maintenance of optimum temperature(70.7%). Subjective dieticians had pointed out insufficient facility or environment and lack of inspection equipments in order regarding problems of applying HACCP. Also in the level of necessity of improvement categories in applying HACCP, dieticians had replied that facility and equipment improvement was mostly needed. Due to the induction of HACCP system in school meals, comparatively well cooking process management is being conducted, and I believe it could contribute in securing safety and quality improvement of school meal by improving the sanitation concept of the dieticians. However, the satisfaction level of dieticians are rather low and there are many difficulties in maintaining optimum temperature in the process of food distribution and transportation process. Also, lack of facilities and environment, lack of inspection equipments and etc are pointed out as problems of inducing HACCP. Thus, to settle HACCP system, it is believed that brave investment must be preceded.

• 수산해양교육연구
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• 제26권1호
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• pp.223-235
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• 2014

The purpose of this study is to investigate school administrators' perceptions of school evaluation, examining the current situation in the hope of finding solutions to the problems caused by current evaluation. The subjects of this research were consisted of 230 middle and high school administrators in Busan. The instrument used for the study were the questionnaire included 27 questions concerning the current situation, the problems and improvements of school evaluation. The results of this study were as followed: (1) school administrators generally have a positive attitude toward school evaluations. But, they thought need to enhance their leadership qualities so that teachers can feel more positive about participating in school evaluation. (2) school administrators have to show more of an interest in the planning, performance and the use of the results of evaluation. (3) to enhance the quality of teaching practices in school they have to improve their methods for providing feedback of the results of evaluations. (4) the biggest problem related to school evaluation is the lack of quality and professional knowledge of the evaluation teams. And each school develops a unique curriculum and focuses on the improvement of instruction methods.

• 대한치과교정학회지
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• 제46권4호
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• pp.199-211
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• 2016

Objective: Given the considerable disagreement between the Peer Assessment Rating (PAR) index and the American Board of Orthodontics Cast-Radiograph Evaluation, we aimed to develop a novel assessment system-the Improvement and Completion of Outcome (ICO) index-to evaluate the outcome of orthodontic treatment. Methods: Sixteen criteria from 4 major categories were established to represent the pretreatment malocclusion status, as well as the degree of improvement and level of completion of outcome during/after treatment: dental relationship (arch length discrepancy, irregularity, U1-SN, and IMPA); anteroposterior relationship (overjet, right and left molar position, ANB); vertical relationship (anterior overbite, anterior open-bite, lateral open-bite, SN-MP); and transverse relationship (dental midline discrepancy, chin point deviation, posterior cross-bite, occlusal plane cant). The score for each criterion was defined from 0 or -1 (worst) to 5 (ideal value or normal occlusion) in gradations of 1. The sum of the scores in each category indicates the area and extent of the problems. Improvement and completion percentages were estimated based on the pre- and post-treatment total scores and the maximum total score. If the completion percentage exceeded 80%, treatment outcome was considered successful. Results: Two cases, Class I malocclusion and skeletal Class III malocclusion, are presented to represent the assessment procedure using the ICO index. The difference in the level of improvement and completion of treatment outcome can be clearly explained by using 2 percentage values. Conclusions: Thus, the ICO index enables the evaluation of the quality of orthodontic treatment objectively and consecutively throughout the entire treatment process.

• 한국학교보건학회지
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• 제8권2호
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• pp.191-205
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• 1995

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2016년도 추계학술논문요약집
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• pp.341-342
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• 2016

• 디지털융복합연구
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• 제18권4호
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• pp.55-65
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• 2020

본 연구에서는 냉동·냉장창고의 서비스품질 향상을 위한 요인을 도출하고, 냉동·냉장화물을 취급하는 화주사 및 운영사의 서비스품질 향상에 대한 인식차이를 분석한다. 이를 바탕으로 IPA분석(Importance-Performance Analysis)분석을 활용하여 냉동·냉장화물 서비스품질 향상을 위한 개선방안을 제시하는 것을 목적으로 한다. 연구결과 총 15개 분석요인을 도출하였으며, 독립표본 T-test 결과, 화주사와 운영사 간의 품질향상을 위한 인식에는 차이가 없다는 것을 확인하였다. 또한 IPA분석 결과, 최우선 투자영역에 온·습도유지, 가변적 보관공간 확보, 입·출고 정시성, 정보서비스 제공 등 4개의 요인이 도출되었다. 한편 재고관리 서비스능력, 입출고 정시성, 화물을 안정적으로 보관할 수 있는 능력의 경우 시급한 개선이 필요한 것으로 분석되었다. 본 연구는 서비스 품질향상을 위한 실무적인 개선점을 제시하였다는 점에서 산업적인 시사점을 갖는다.

• 영어어문교육
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• 제4호
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• pp.131-178
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• 1998

English teaching in the elementary school of Korea had been put into practice as an extracurricular activity from 1982 till 1996. But a TEFL program as a regular course in the elementary school of Korea has been practiced since 1997, according to the language policy to establish early English education in all the elementary schools of Korea. The purpose of this study is to identify the current state of English teaching in the elementary school of Korea, to investigate its problems and to suggest some remedies for its improvement. For this purpose this study includes the analysis and result of the survey. The survey result points out that English teaching in the elementary school of Korea is not satisfactory and has some problems in many fields. In this connection the present study suggests some remedies for the improvement of English teaching in the elementary school of Korea.