• Title/Summary/Keyword: Service facilities

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A Study on the Evaluation and Improvement of Management Efficiency of Coastal Passenger Terminal (연안여객터미널 경영 효율성 평가 및 개선에 관한 연구)

  • Lee, Choong-Woo;Pai, Hoo-Seok;Shin, Yong-John
    • Journal of Korea Port Economic Association
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    • v.36 no.3
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    • pp.1-20
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    • 2020
  • Coastal ferry routes are very important because they connect the mainland to islands, offer transportation for islanders, and bring tourism to islands. In particular, the recent increase in national income, prevalence of a culture that emphasizes work-life balance, and introduction of the five-day workweek have stoked interest in travel as a leisure pursuit, and demand for tourism from Korean people in islands has increased. As the number of passengers using coastal passenger terminals increases due to changes in the coastal tourism environment, the importance and need for coastal passenger terminal facilities and services is growing. Under these circumstances, it is necessary for the management organizations of coastal passenger terminals to manage and efficiently operate the terminals in such a way that budgets can be reasonably implemented and the convenience of passengers using the terminals is enhanced. This study primarily analyzed the management efficiency of coastal passenger terminals in terms of profitability and public interest using data envelopment analysis. The eight passenger terminals achieved low management efficiency in terms of profitability. These terminals should improve profitability by increasing income from terminal office rental and ancillary businesses and revenue from terminal fees by boosting island tourism and expanding overseas passenger transportation. The eight terminals with low management efficiency for public interest should increase the number of passengers by promoting island tourism, developing tour packages to Japan and China's coastal areas, developing new routes, and introducing super-high-speed ships.

Corrosion Rate of Structural Pipes for Greenhouse (온실 구조용 파이프의 부식속도 검토)

  • Yun, Sung-Wook;Choi, Man Kwon;Lee, Si Young;Moon, Sung Dong;Yoon, Yong Cheol
    • Journal of Bio-Environment Control
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    • v.24 no.4
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    • pp.333-340
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    • 2015
  • Because soils in reclaimed lands nearby coastal areas have much higher salinity and moisture content than soils in inland area, parts of greenhouses embedded in such soils are exposed to highly corrosive environments. Owing to the accelerated corrosion of galvanized steel pipes for substrucrture and structure of greenhouses in saline environments, repair and reinforcement technologies and efficient maintenance and management for the construction materials in such facilities are required. In this study, we measured the corrosion rates of the parts used for greenhouse construction that are exposed to the saline environment to obtain a basic database for the establishment of maintenance and reinforcement standards for greenhouse construction in reclaimed lands with soils with high salinity. All the test pipes were exposed to soil and water environments with 0, 0.1, 0.3, and 0.5% salinity during the observation period of 480 days. At the end of the observation period, salinity-dependent differences of corrosion rate between black-surface corrosion and relatively regular corrosion were clearly manifested in a visual assessment. For the soils in rice paddies, the corrosion growth rate increased with salinity (0.008, 0.027, 0.036, and $0.043mm{\cdot}yr^{-1}$ at 0, 0.1, 0.3, and 0.5% salinity, respectively). The results for the soils in agricultural fields are 0.0002, 0.039, 0.040, and $0.039mm{\cdot}yr^{-1}$ at 0, 0.1, 0.3, and 0.5% salinity, respectively. The higher corrosion rate of rice-paddy soil was associated with the relatively high proportion of fine particles in it, reflecting the general tendency of soils with evenly distributed fine particles. Hence, it was concluded that thorough measures should be taken to counteract pipe corrosion, given that besides high salinity, the soils in reclaimed lands are expected to have a higher proportion of fine particles than those in inland rice paddies and agricultural fields.

A Study on Establishment of Safety Training Center Based on Virtual Reality and Augmented Reality Technology for Military Safety and Suicide Accident Prevention (가상현실(VR/AR) 기술 기반으로 군 안전 및 자살사고 예방을 위한 안전체험훈련장 구축 방안에 관한 연구)

  • Choi, Sung-oh;Min, Yong-sik;Kim, Sung-Il;Ghoi, Jong-geun
    • Journal of Internet Computing and Services
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    • v.21 no.2
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    • pp.139-148
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    • 2020
  • Due to change in circumstances in the 2000s such as severe birthrate decline and shortened military service period, the armed forces of the Republic of Korea is currently turning to technologies and equipments from manpower, developing it to become high-tech, high-speed, and complex, resulting in an environment in which a single mistake could cause a mass mortality crisis.It is also evident that, considering aspects such as safety training curriculums and achievements of advanced countries and private education, hands-on training is a must in preventing suicides and accidents in the military, and establishing safety training centers is crucial for systematic and effective hands-on training.Soldiers who are joining the army as of now have experienced the Internet ever since they were born and easily use both virtual and augmented reality, and the current level of science and technology has developed to the point where most of the public safety experience centers are able to be replaced by virtual and augmented reality (VR/AR). Therefore, considering the aspects such as installation space, construction costs, maintenance costs, user characteristics, and education effects, other than for those trainings where real models and objects are more effective such as first aid training, it is with a strong recommendation that establishing military safety training facilities with VR/AR (Virtual and augmented reality) is a must in the coming future. We have derived the need for hands-on training by considering the development of virtual and augmented reality (VR/AR), analysis of operation status of the public safety experience centers, characteristics of military units, installation and maintenance costs, and proposed plan to establish safety training centers where effective training performance can be achieved at a lower cost than the public safety experience center. In addition, we suggested the scale of the required safety training center and the composition of the experience rooms considering the number of trainees and the environment of each military units. Given this analysis it will contribute to the prevention of military safety and suicide by building a safety training center in the future.

A study on the state of inservice education for dental hygienists and their relevant awareness (치과위생사의 보수교육 실태 및 인식에 관한 연구)

  • Jung, Jae-Yeon;Kim, Kyung-Mi;Cho, Myung-Sook;Ahn, Geum-Sun;Song, Kyoung-Hee;Choi, Hye-Jung;Choi, Youn-Seon;Hwang, Yoon-Sook
    • Journal of Korean society of Dental Hygiene
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    • v.7 no.1
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    • pp.73-89
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    • 2007
  • The purpose of this study was to examine the reality of inservice education provided to members of Korean Dental Hygienists Association, the state of relevant academic conferences, and the perception of the members about inservice education and academic conference. It's basically meant to help boost their participation in inservice education and their satisfaction with it, and to show some of the right directions for that. The subjects in this study were dental hygienists who attended a symposium on July 1, 2006. After a survey was conducted, the answer sheets from 489 participants were analyzed, and the findings of the study were as follows: 1. General hospitals and university hospitals made up the largest group(91.4%) that gave a monthly leave of absence, and the second largest group was dental hospitals(75.4%), followed by dental clinics(58.3%) and public dental clinics(48.0%). The most common closing time in dental clinics and dental hospitals was 5 p.m., and that was 12 p.m. in general hospitals and university hospitals. The dental hygienists in public dental clinics didn't work on Saturdays. By type of workplace, treatment was the most common duty for the dental hygienists in dental clinics and dental hospitals to perform, and those who worked at general hospitals, university hospitals and public health clinics were in charge of extensive range of jobs. 2. The rates of the dental hygienists who took that education stood at 94.9% in public dental clinics, 78.7% in dental hospitals and 75.3% in dental clinics, general hospitals and university hospitals. Regarding how many marks they got on an yearly basis, those who got eight marks or more made up the largest group(55.6%), followed by four marks or more(11.8%), six marks or more(3.4%), and two marks or more(1.5%). As for the usefulness of inservice education for their job performance, the largest number of the dental hygienists(40.8%) found it to be helpful, and the second greatest group(37.5%) considered its effectiveness to be so-so. The third largest group(8.4%) found it to be of great use, and the fourth biggest group(4.2%) considered it to be of no service. The fifth biggest group(l.3%) thought it was absolutely useless. By type of workplace, the workers in dental clinics, dental hospitals, general hospitals and university hospitals wanted the most to learn how to take care of clinical work(acquisition of up-to-date technology), and those in public health clinics hoped the most to learn about public dental health. By type of workplace, the workers in dental clinics had their sight set on self-development the most, and the dental hygienists in dental hospitals, general hospitals, university hospitals and public health clinics were most in pursuit of acquiring new knowledge. By type of workplace, the specific given conditions at work were most singled out by the dental clinic workers as the reason, and the dental hospital employees pointed out time constraints the most. The dental hygienists in general hospitals and university hospitals cited time constraints and financial burden the most, and the public health clinic personnels mentioned inaccessibility of a place for inservice education as the reason. 3. The public health clinic workers participated in academic conferences the most(90.8%), followed by the general and university hospital personnels(68.8%), dental hospital employees(65.6%) and dental clinic workers(65.5%). By type of workplace, the public health clinic workers(73.5%) expressed the most satisfaction, followed by the general and university hospital employees(67.7%), dental clinic workers(62.3%) and dental hospital personnels(54.1%). By type of workplace, the employees of dental clinics, dental hospitals, general hospitals and university hospitals preferred Saturdays, and the public health clinic workers had a liking for weekdays. As for a favored place, hotels were most preferred, followed by university hospitals, general hospitals, college lecture rooms, district halls and local public institutions. Hotels were most favored regardless of the type of workplace. 4. Regarding outlook on inservice education, they had the highest opinion on the facilities and given conditions of lecture rooms($3.41{\pm}0.83$), followed by the professionalism of lecturers($3.34{\pm}0.83$), procedures of receipt and attendance confirmation($3.34{\pm}0.83$) and class size($3.13{\pm}0.89$). On the contrary, they took the most dismal view of the inaccessibility of a place of inservice education($2.08{\pm}0.92$), followed by limited opportunity and limited date for that education($2.51{\pm}0.99$), extra financial burden($2.53{\pm}1.18$) and high tuition fee($2.57{\pm}0.96$).

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Development of Community Health Center-Based Hospice Management Model: Pilot Project at a Community Health Center in Busan (보건소 중심 호스피스 운영모델 개발 - 부산지역 일개 보건소 시범사업을 중심으로 -)

  • Kim, Sook-Nam;Choi, Soon-Ock;Kim, Young-Jae;Lee, So-Ra
    • Journal of Hospice and Palliative Care
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    • v.13 no.2
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    • pp.109-119
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    • 2010
  • Purpose: This study was a part of a drive to develop a community health center-based hospice management model which is concerned with hospice care at a community health care setting and available resources of the local community. Methods: Development of a community health center-based hospice management model involved evaluation of existing hospice-related research, including literature review, and research on hospice facilities at the study site, as well as evaluation of model operation. The latter involved community health center-based hospice test operation, and evaluation of test operation by a research team, including of a nursing professor majoring in hospice care and staffs from a community health center in Busan metropolitan city, regional cancer center, and regional terminal cancer patient medical institute. The study was conducted in the 2008 calendar year. Results: The community health center-based hospice management model provides service linked with local community resources, focusing on the local community health center. Financial and administrative assistance is provided by the regional cancer center, with collaboration from academic health care professionals who guide the operation management. The community health center hospice nurse in consultation with a visiting nurse team registers terminally-ill cancer patients and, after assessment, the hospice team prioritize hospice care during team meeting. Care is delivered by staffs and volunteers. Conclusion: The developed community health center-based hospice operation management model maximally utilizes available community health resources to produce qualitative improvement of regional health and welfare policy through improving the lives of home-based cancer patients and their family who are in medical blind spot.

Knowledge and Attitude on the Restaurant-Related Sanitation of New Restaurateurs (신규 일반음식점 영업자의 위생관리 지식 및 태도)

  • Park, Ki-Hong;Sohn, Seok-Joon
    • Journal of agricultural medicine and community health
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    • v.31 no.1
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    • pp.21-34
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    • 2006
  • Objectives: The purpose of this study was to investigate the knowledge, attitude and practice toward sanitary administration of the new restaurateurs, to carry out the sanitary management of business for improvement of sanitary level, and to provide basic data which were necessary for sanitary education of the restaurateurs. Methods: The self-recording survey on the attitude and the knowledge toward the sanitation, the sanitary administration, and its education was conducted against new 393 restaurateurs by the administrative division of Gwangju city in charge of the food industry which put in the regular sanitary education annually for the new restaurateurs. Results: In regard to food sanitation, some 87.9% to 94.4% got the right knowledge about the reason and precaution of food poisoning, storage methods of frozen or cold food, and the disposal of product after expiration of validity term. But it was about 56.0% to 63.0% who knew right about the cause and the major precaution of food poisoning, storage temperature in the refrigerator. 30.6% of the subject placed an emphasis on personal sanitation of the workers as the most important thing in the sanitary management. 83.6% replied that it was necessary to improve the sanitary level. Concerning the health examination, 78.3% replied it was needed. 76.4% pointed the need for education, but respondents with higher educational level less emphasized its needs. It was most frequently pointed out by 71.6% restaurateur's poor awareness about it. 36.7% indicated the environmental sanitation like facilities in the restaurants as the first thing to be improved. The rate of personal sanitation was 43.7%. Conclusions: To improve the poor sanitary conditions of the food service business, it was recommended to offer institutional backing and financial aid from administrative office, to encourage restaurateurs to take pride in their job, and to conduct the sanitary education effectively by the technical education institution.

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The Recipe Standardization and Nutrient Analysis of Aguyjjim (Local Foods in Busan) (부산향토음식 아귀찜의 표준조리방법 및 영양성분에 관한 연구)

  • 김상애
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.6
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    • pp.1142-1149
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    • 2002
  • This study was designed to standardize recipe and analyze the nutrients of Aguyjjim (stewed angler), a kind of native local foods in Busan. The results of this study are summarized as follows. The form of angler and its way to catch for a bait were recorded in Jasanobo, but the recipe was not written. While angler was used as manure or feed once, it was boomed for Aguyjjim since 80's, accredited as high-quality fish and protein-rich food. The standard recipe of Aguyjjim was prepared (through 3 times experimental cooking), being based on the recipe of cookbooks and restaurants. Then standard recipe was subjected to sensory evaluation. All sensory properties (appearance, smell, texture etc.) of Aguyiiim were evaluated as “like slight S, moderately”in hedonic scale. Energy per 100 g of the Aguyjjim was 89 kcal. It contained protein (10.7 g), fat (1.3 g), fiber (2.6 g), Ca (45 mg), Fe (1.3 mg) and so on. Amino acid is mainly comprised glutamic acid and aspartic acid. Free amino acid contents such as asparagine, glutamic acid, taurine were high. Fatty acid primarily consisted of unsaturated fatty acid like oleic acid, linoleic acid. Traditional foods are based on that of local foods. However, there has been little study looking into the recipes and nutritional value of local foods. Aiming at development of traditional food, the present study offered the standard cuisine of Aguyiiim that is a kind of local foods in Busan. In addition, it presented the composition of nutrients, amino acids and fatty acids. This data would be helpful for houses, restaurants and food service facilities to revive the local foods.

A Study on Development of Evaluation Indicator for Golf Course User's Preference (골프장 이용자 선호도 평가지표 개발)

  • Seok, Young-Han;Moon, Seok-Ki;Lee, Eun-Yeob
    • Journal of the Korean Institute of Landscape Architecture
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    • v.38 no.4
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    • pp.25-34
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    • 2010
  • This study was conducted to develop evaluation indicators to improve athletic performance and operational management of golf courses and the results of the research are as follows. Through theoretical research and a preliminary professional survey, 15 on-going evaluations of golf course composition and operational management and 55 sub-evaluation indices were rejected while 10 on-going evaluations and 52 sub-evaluation indicators were reconfigured as final for environmental-friendliness, level of member services, level of human service of game personnel, difficulties of course, management level of the course, fairness of operational management, accessibility and location characteristic, traditions and ambiance of the golf club, quality of course, and course layout. When analyzing the important decision factors in golf course user preference evaluation indicators, the following contributed in the order of higher to lower contributions: the management level of the course, excellence of the course, level of human services for personnel, course layout and environmental-friendliness. When identifying the path coefficient of golf course evaluation indicators, the curvature of a hole and the length of the course had a causal effect on the 'course layout' section. Tournament facilities and various shot values had a causal relationship with 'excellence of the course', in the order of higher to lower, and convenience of waiting and fair allocation of reservations for 'fairness of operational management'. The history of the golf course and its environmental characteristics, history and culture of the region have relatively higher causal effects on 'traditions of the golf club' and geographical conditions on 'accessibility and location characteristics', pesticide and fertilizer usage and water pollution on 'environmental-friendliness', and member benefit and kindness of employees on 'level of member services'. The kindness and expertise of the game personnel had a relatively higher causal effect on the 'level of human services of game personnel', the location of tenning area, and location of OB and hazards on 'difficulties of course', and rough conditions and obstacles management on 'management level of the course'. There is a need to complete a systematic evaluation index system for golf course user preferences through future studies for a more detailed assessment, as well as a process to verify these evaluation indicators by application to domestic and international golf courses.

Analysis on the Use Characteristics of Citizen based on Urban Green Spaces Type - Focuses on Suwon-City - (도시녹지 유형에 따른 도시민의 이용 특성 연구 - 수원시를 대상으로 -)

  • Kim, Yea Sung;Kim, Hyun;Ko, Jinsoo
    • Journal of the Korean Institute of Landscape Architecture
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    • v.42 no.5
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    • pp.31-40
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    • 2014
  • The importance of green spaces in the city is growing each day. Local governments are taking charge of park development works that are having difficulty in developing and managing urban parks due to high land value as well as a shortage in finances. This is even though an urban park is defined as an urban planning facility and the law provides park area per person. Civil residents, meanwhile, are using not only urban parks provided by law but also other green areas such as rivers, reservoirs, and school playgrounds because they recognize urban green areas by the concept of use. In this study, accordingly, urban green areas were sorted into two types, urban parks, parks provided by law, and other green areas, and the difference in use pattern and use satisfaction by type was analyzed. As a result of analysis, there was no remarkable difference between the two types. According to such results, it was found that it is necessary to include other green areas, such as rivers, reservoirs, school green areas, and apartment green areas in addition to the current park green areas provided by law when park area per person is calculated, and such calculation of urban green areas reflecting local characteristics can reduce local governments' financial burden and improve the effectiveness of future urban park policies. It is judged that such results can become a plan against the cancellation of unexecuted urban facilities. The fact that accessibility factors, such as road satisfaction, access convenience, and convenient movement, are affecting satisfaction with the use of urban parks suggests that it is important to improve urban park accessibilities rather than to quantitatively expand park area in order to improve satisfaction with urban parks. Considering that people travel to urban green areas mostly by walking, it is necessary for access convenience to conduct follow-up studies such as barrier-free and securing walking stability through analysis of routes to urban green areas.

The Development of Beekeeping Farm Management and Marketing Standard Diagnostic Checklist (양봉농가 표준 경영과 마케팅 진단표 개발)

  • Lee, Cheol-Whi;Song, Jeon-Eui;Jang, Hyun-Dong;Choi, Chil-Gu;Kim, Woong;Choi, Jae-Hyuk;Huh, Moo-Yul;Kwon, Se-Hyug;Hwang, Su-Yeon
    • Journal of Distribution Science
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    • v.13 no.10
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    • pp.115-122
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    • 2015
  • Purpose - This study was conducted to develop a beekeeping farm management standard checklist. This is essential to increase the competitive power of beekeeping farmers. Checklists in relation to crops and livestock were established by the Rural Development Administration in the 2000s. To date, 60 checklists have been created by crop and livestock experts. However, other farmers outside the 60 checklists are increasing. Therefore, extra development is required for these farmers. This study was conducted to meet farmers' requirements. The special farming dealt with in this study is beekeeping. Such checklists were not developed due to the small number of beekeeping farmers. However, these days, a number of such farmers are emerging. Research design, data, and methodology - Many related experts participated in this study. This study was conducted in four stages. First, a basic outline of beekeeping was created by surveying many kinds of beekeeping experts. The draft of the beekeeping checklist was created by a secondary advisory council. This draft was then sent to 14 beekeeping experts to confirm whether or not it was suitable as a management checklist. For collecting the experts' opinions, a direct visit survey was done through an arranged questionnaire. Additionally, a basic management checklist blueprint was reviewed by many experts. In the third stage, a Delphi survey method was utilized with a special Delphi questionnaire. In this stage, experts who participated in the first and second stages were excluded. As there were uncertain answers among them, a second Delphi survey was done. As a result of this survey, all answers were agreed among them. Results - From the results of this survey, four subjects in the management accomplishment index were determined. These are farming scale, average product per beehive, the sale price of honey (1kg), and the number of bee plates in the beehive. In the case of the management checklist content, five items were determined. These are beekeeping farming facilities, the environment around the farm land and general management, the product management of the beekeeping harvest, the management of the disease and pest, and farming management. This checklist will be utilized for beekeeping farmers to implement in a management situation. Conclusions - These days, the number of beekeeping farmers is increasing. The management checklist for beekeeping farmers will be used to improve their farming situation and marketing. Beekeeping farmers can understand their management by reviewing their checklist. After checking, the situation of management can be analyzed. Farmers can supplement weaknesses with expert advice. This checklist will be used by agricultural technique extension workers for farming management consulting. This checklist has to be complemented by a change in the management of the environment. This checklist will be delivered to beekeeping farmers after a verification survey is done. The result of the checklist score will be utilized for a benchmarking service to be implemented for beekeeping farmers to utilize.