• Journal of the Korean Home Economics Association
• /
• v.38 no.4
• /
• pp.33-48
• /
• 2000

This study was designed to examine the degree of dependence on dietary environment, evaluate the perception of metal service program and investigate factors affecting the demand for meal service programs for elderly parents. The purpose of this study provided the basic information for the development and systemization of meal service program for elderly. Eight hundred twenty semen adults who have elderly parents were surveyed using pre-designed written questionnaire. According to the results on the life environments of their elderly parents, psychological factors(41.7%), living condition(14.3%) and dietary environment (13.2%) had trouble. Physical and psychological conditions significantly affected the dietary environment(p<0.05). Only 9.2% of the subjects were already aware of recognized the meal service program for elderly, and the degree of recognition differed significantly by sex and education level. Women had better perception of meal service program for elderly than men. In men, they would expect to use congregate meal service(44.1%), home-delivered meal service (23.7%), nursing home meal service(16.9%) in order. On the other hand, for women, home-delivered meal service (41.2%), congregate meat service(44.1%), and nursing home meal service (16.8%) in order. Therefore there are significant differences between men and women what type they want(p<0.001). For those who haute both of the parents or either one of them, they would use more of congregate meal service (38.8%) and home-delivered meal service (38.8%) than nursing home meal service (15.5%). The group whose parents are lower socio-economic status would have tendency to use the nursing home meal service (p=0.06). The group of whom believe the dietary environment is the problem of their parents'life environment had preference of using congregate meal service and home-delivered meal service.

• Research in Community and Public Health Nursing
• /
• v.10 no.1
• /
• pp.5-18
• /
• 1999

The aim of this study is the development of a fee - based model day care center for the elderly by inquiring into the current condition of facilities in America and in Korea, and in surveying the opinion of domestic elderly about day care facilities. A field trip to U.S. day care services was held between July 5 and July 15 in 1997, and an on-the-spot study for domestic facilities took place during March in 1998. Our research reveals that the overall supply of day care facilities can not meet future demand in terms of quality and quantity. Therefore a model must be created for day care centers of a that consists of a director from a professional group. an adequate environment, and a standardized in order to offer a qualified public health service linked to the home and community in Korea. The director of a day care center is a critical variable in determining the quality of service. Professional skills related to the needs of the elderly and the person's quality of service should be considered in appointing director for the center. This study belleves that a professional nurse should be the director of a day care center. The operating environment of a day care facility should be made up of considerable space comparable to the number of residents, should be in a comfortable and safe location, and should have equipment that provides a qualified, safe service to the elderly. Our model is designed for 20 persons and allocates 4 Peng per person. This model is comprised of a reading room. a craft room, a health room, a room for physical therapy, a dining room, a staff office, and a multi -purpose room connected to other rooms. Day care service should be a comprehensive service program meeting the multidimensional needs of the elderly. A comprehensive service program needs a team of various professionals made up of the elderly family, participants, nurses, social workers, physical therapists, nutritionists, and medical doctors. The program will also include health care service, physical therapy, speech therapy. diet, occupational therapy, transportation service, health and an education program, etc. In conclusion, a model of a day care center is developed with the following components: a professional director and an environment and program, that considers the physical, mental, and social characteristics of the elderly. A model should also motivate self-reliance self-fulfillment in the elderly in order to fulfill their health needs and to prevent isolation from society and mental depression. Furthermore, This facility will be a beneficial factor in reducing a family's burden on caring for the elderly that includes unnecessary hospital expenses. The following is a suggestion based on results this study: A service program should be developed to fit the conditions of the elderly in Korea by specifically analyzing the needs of the elderly.

• Journal of Nutrition and Health
• /
• v.39 no.2
• /
• pp.192-200
• /
• 2006

The purpose of this study was to identify the relationship between the levels of job satisfaction and self-evaluated foodservice quality of dietitians in elementary schools. Out of 130 questionnaires distributed to the elementary school dietitians in In-cheon, 127 were returned and analyzed (98% response rate). The questionnaire included two multiple-item scales for measuring job satisfaction and foodservice quality, respectively. All the items in the scales were coded 1 to 5 for certainly no, no, neutral, yes, and certainly yes and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and had independently-managed on-site kitchens. The 23 items measuring job satisfaction were grouped into 4 factors: Job Duty, Job Condition, Physical Work Environment, and Organizational Environment. The satisfaction score was the highest for Organizational Environment with a value of 3.38 and the least for Physical Work Environment with a value of 2.08. The 22 items measuring foodservice quality were grouped into 5 factors and the mean scores of the levels of Cleanliness, Internal Food quality, External Food quality, Intangible Service Environment and Tangible Service Environment were 4.20, 3.89, 3.54, 3.45 and 2.64, respectively. The levels of job satisfaction and foodservice quality were positively associated with a correlation coefficient of 0.288 (p < 0.01). In particular, the level of job satisfaction was positively associated with foodservice quality in the aspect of Cleanliness, Internal Food Quality, and Intangible Service Environment. The results show that improving dietitians' job satisfaction could contribute to increasing the levels of foodseivice quality of elementary schools.

• Journal of Korean Physical Therapy Science
• /
• v.16 no.2
• /
• pp.45-55
• /
• 2009

Background: This thesis aims at suggesting the direction for the introduction of public free treatment support system according to the establishment of [Special Education Law] and the right settlement of therapeutic support service. Method: It introduced the characteristics and the contents of school based PT & OT, diagnosis and evaluation, and operation method. It set up question items and presented intervention plan, and substantial intervention, beginning from the request of whole process. The diagnostic evaluation was described from 4 aspects, which are consideration matters in the time of document drawing and diagnostic evaluation, chiefly centering around SOAP. The flow of overall treatment support service, the allocation of 16 handicapped children for 1 therapist, and the weekly treatment frequency according to the treatment support location and environment were suggested in the concrete operation method. Result: The concrete method should be explored in order to provide handicapped students with requisite services, which are offered by various experts in the amended 'Special Education Law'. In addition, work condition and social welfare, which are equal to school teachers, should be provided for all experts. Conclusion: Along with these things, special education support center should establish the road-map for the education rehabilitation of the handicapped children from the evaluation of early diagnosis of the handicapped children to treatment support and lifelong education.

• Culinary science and hospitality research
• /
• v.17 no.5
• /
• pp.42-56
• /
• 2011

This study aimed to investigate the influence of physical environments on menu quality and service delivery in the coffee shop settings and to explore the impact of physical environments on overall customer satisfaction. Using a self-administered questionnaire survey, 376 respondents who have ever visited a coffee shop in Seoul and Kyunggido were used for this study. The results showed that physical environments had a positive influence on other service environments. In addition, physical environments enhanced the customer satisfaction with the coffee shop. The findings suggest that every physical environmental element at the coffee shop environments should be managed appropriately so that coffee shop customers have satisfactory experiences.

• Journal of Korean Elementary Science Education
• /
• v.36 no.1
• /
• pp.85-94
• /
• 2017

The purpose of this study was to investigate the perspectives of pre-service elementary teachers on science education of future by using Draw-A-Science-Teacher-Test Checklist and open-ended questionnaire. The subjects of this study were 136 pre-service elementary teachers. The results of the research are as follows. The pre-service teachers thought that the physical environment reflecting the latest science and technology for science education will be developed in the future. However, few respondents indicated that student-centered equipment or a free and creative classroom environment would be provided. Second, they predicted that there would be changes in teacher's activities due to the introduction of advanced facilities and equipment, but most of the other teachers' activities were thought to be similar to those of current teachers. Third, the pre-service elementary teachers thought that a variety of new technologies would be used in science education and science teachers would mainly teach high-technology, IT technology, science knowledge, and newly discovered science concepts. In addition, we found that pre-service elementary teachers' images were more 'teacher-centered' than 'student-centered'. These results show that pre-service elementary teachers are expected to utilize the latest science and technology actively in science education in 2030 and that it will lead to changes in the physical environment, teachers' activities, education contents, and teaching and learning methods. In addition, they viewed acquisition of science concept as an important goal of science education in the future and had different points of view from the current science education curriculum and scholars' emphasis on educational research for the future.

• Journal of Information Processing Systems
• /
• v.4 no.2
• /
• pp.53-60
• /
• 2008

The Web Services infrastructure is a distributed computing environment for service-sharing. Mechanisms for Web services Discovery proposed so far have assumed a centralized and peer-to-peer (P2P) registry. A discovery service with centralized architecture, such as UDDI, restricts the scalability of this environment, induces performance bottleneck and may result in single points of failure. A discovery service with P2P architecture enables a scalable and an efficient ubiquities web service discovery service that needs to be run in self-organized fashions. In this paper, we propose an autonomic -interleaving Registry Overlay Network (RgON) that enables web-services' providers/consumers to publish/discover services' advertisements, WSDL documents. The RgON, doubtless empowers consumers to discover web services associated with these advertisements within constant D logical hops over constant K physical hops with reasonable storage and bandwidth utilization as shown through simulation.

• The Journal of Korean Physical Therapy
• /
• v.31 no.2
• /
• pp.67-75
• /
• 2019

Purpose: Patients with brain damage suffer from limitations in performing the activities of daily living (ADL) because of their motor function and visual perception impairment. The aim of this study was to help improve the motor function and visual perception ability of patients with brain damage by providing them with virtual reality-based contents. The usability results of the patients and specialists group were also evaluated. Methods: The ADL contents consisted of living room, kitchen, veranda, and convenience store, similar to a real home environment, and these were organized by a rehabilitation specialist (e.g., neurologist, physiotherapist, and occupational therapist). The contents consisted of tasks, such as turning on the living room lights, organizing the drawers, organizing the kitchen, watering the plants on the veranda, and buying products at convenience stores. To evaluate the usability of the virtual reality-based visual cognitive rehabilitation service, general elderly subjects (n=11), stroke patients (n=7), stroke patients with visual impairment (n=4), and rehabilitation specialists (n=11) were selected. The questionnaires were distributed to the subjects who were using the service, and the subjective satisfaction of individual users was obtained as data. The data were analyzed using SPSS 21.0 software. The general characteristics of the users and the evaluation scores of the experts were analyzed using descriptive statistics. Results: The usability test result of this study showed that the mean value of the questionnaire related to content understanding and difficulty was high, between 4-5 points. Conclusion: The virtual reality rehabilitation service of this study is an efficient service that can improve the function, interest, and motivation of stroke patients.

• Culinary science and hospitality research
• /
• v.23 no.2
• /
• pp.11-22
• /
• 2017

This study is focused on five franchise snack bars to create an effective marketing strategy by analyzing the competitive relationships among them and by grasping selection properties that satisfy customers. Discriminant Analysis was utilized to suggest methodological frameworks, and the results show three factors (food quality, employees' service, and physical environment) were extracted that contains twenty five questions. A one-way analysis of variance (ANOVA) was carried out in order to verify if there were statistically meaningful differences in the Franchise snack bars, and post hoc comparisons were conducted using the Duncan method. In addition, Multidimensional Scaling (MDS) was used to measure brand similarity, selection attributes, and brand preferences. The results of the analysis show that Addal had the highest scores on average in all three factors (food quality, employees' service, and physical environment), Bong-Gus Babberger had two higher scored factors (employees' service and physical environment) than the average, and Gobongmin kimbab had also two higher scored factors (food quality and physical environment) than the average. Kimbab chunguk appeared to have lower scores than the average in all three factors (food quality, employees's service, and physical environment). The findings of this study provide a useful positioning map of competitiveness among five brands and offer practical marketing proposals.

• The Korean Journal of Franchise Management
• /
• v.11 no.3
• /
• pp.43-57
• /
• 2020

Purpose: Along with the trend increasing dining-out and enjoying variety of menu, dessert café has been introduced as a new type of food service provider and grown up rapidly. We need to verify structural relationship that dessert café environment influences overall quality and brand image and loyalty. Research design, data, and methodology: This study seeks to understand how in-café environment influence overall quality, brand image and loyalty directly and indirectly based on SOR theory. We examine detail effect of in-café environment on overall quality and brand image and subsequently loyalty. Sample data were collected from 563 online survey panels and analyzed by using SmartPLS 3.2.9. Result: The results indicates that all sub-dimensions of in-café environment influences positively overall quality. While, menu and atmosphere make positive impact on brand image. price, food and beverage quality, employee service do not affect significantly brand image. Further, overall quality influences positively brand image and both overall quality and brand image affect positively loyalty. In addition, overall quality plays full mediator role in relationship among price, food and beverage quality, employee service and brand image. Conclusions: Dessert café should differentiate itself from competitors through physical and non-physical environments which are likely to influence overall quality. As overall quality mediates between environment and brand image and influences loyalty, dessert café is required to communicate strength of functional quality and service quality aggressively. Additionally, favorable brand image affecting loyalty is required to be dominated in advance as the market is likely to be segmented along with its growth.