• Korean Journal of Social Welfare Studies
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• v.40 no.2
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• pp.363-397
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• 2009

The purpose of this study was to find out correlation and predictors of posttraumatic growth of North Korean refugees in South Korea in 7years. This survey was conducted on 105 North Korean refugees in 7 years with questions on socio-demographic characteristics, personal & social variables, psychological trauma in North Korea and stress experience in South Korea. The influence of these variables was analysed. Result indicated that hope for future, perceived satisfaction, and acculturative stress had influence on the total quality of life in the South. And total quality of life affected PTG, especially emotional factors of quality of life during the early 3years living in the South affected PTG.. Additionally not only emotional but also social factors of quality of life also affected PTG with North Korean refugees in the South in 7 years. Finally, social and mental health service programs for North Krean refugees was discussed.

• Journal of the Korean Dietetic Association
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• v.13 no.2
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• pp.101-113
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• 2007

The purpose of this study was to measure hospitalized patients' satisfactions with hospital foodservices, and thereby identify areas for improvement and provide basic data for the introduction of total quality management with hospital foodservices. This survey was carried out questionnaires by 382 hospitalized patients into 7 hospitals in Deagu, Busan, Changwon. The subjects were 50.5% male and 49.5% female. Sixty-two percent of the subjects were over 40age, 31.4% were only educated to middle school or below, 28.3% were hospitalized for 7-14 days. The result of evaluation for hospital foodservice during the length of hospitalization are as follows : Taste, seasoning, temperature, apperance of foods were higher in the short hospitalized patients than in the long hospitalized patients, especially kind and combinazation of food were significantly higher(p<0.001). The result of the foodservice with appetite status was significantly higher score(3.33) in the good appetite patients than in the bad appetite patients score(2.00)(p<0.001). As the hospitalization rooms were the significantly difference in the taste(p<0.05), seasoning(p<0.001), apperance(p<0.01) of the foods, amount of service(p<0.01), variety of menu(p<0.05), combinazation of foods(p<0.01) and opinion of patients(p<0.05).

• The Journal of the Korea Contents Association
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• v.7 no.12
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• pp.231-237
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• 2007

Recently, numerous government institutions and information service organizations have shown interests in employing ISO 9001 Quality Management System(QMS) to increase their organizational performances. However, due to the gap between the system requirements and the process oriented goals in reality, they have not been able to merit from the ISO 9001 QMS. So, Korea Institute of Science and Technology Information(KISTI) has been designed a process oriented system by incorporating the process analysis results into the existing ISO 9001 system requirements for enhancing organizational competitiveness and promoting productivity through a process standardization. As a result, KISTI has been ISO 9001:2000 certificate in November 11, 2003. And we obtain a improvement of customer satisfaction and efficiency of work, reduction of work processing time using KQMS.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.291-306
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• 2014

The purpose of this study was to examine the use of social commerce restaurant products by college students according to demographic characteristics and eating out behavior. The questionnaire for the survey was distributed to 450 college students, who have experiences of purchasing a restaurant product on social commerce, with 286 responses used for analysis. From the result, college students frequently use smart phones and SNS for making such purchases. While the awareness of social commerce was high, they sometimes visited the websites and purchased products. The awareness and purchase experience of Coupang and Ticket Monster turned out to be the highest. The most frequently purchased product was restaurant discount coupons, followed by fashion/accessories, movie or concert tickets, food products, and beauty shop discount coupons. The discount rate was mostly 30 to 40% on average. The most significantly considered matter in purchasing products and services was product quality, followed by discount rate and consumer review. The respondents ate out at least 3 to 5 times a week, spent $100,000{\leq}200,000$ won, and were generally satisfied with the restaurant products from social commerce sites. The main satisfaction reason was price, whereas the dissatisfaction reason was false and puffy advertising. Service quality improvement and variety of category were the most necessary factors for improvement. Among the demographic characteristics, there was a difference in purchase expenditure of social commerce restaurant products, as well as purpose, companion, time used and word-of-mouth experience according to gender. According to grade, there was a difference in purchase expenditure, companion, area of use and impulsive purchase. Among the eating out behavior, there was a difference in purpose, companion and word-of-mouth experience according to the eating out frequency. Meanwhile, there was a difference in purchase expenditure, companion, time used, word-of-mouth experience and tool according to the eating out cost.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.181-190
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• 2009

The purpose of this study was to investigate individuals' perceptions toward green tea and green tea cafes according to their usage of green tea cafes, gender, and marital status. The survey was conducted online and completed by 200 respondents who had been to green tea cafes and by 200 respondents who had not. The visitors of green tea cafes had more positive perceptions regarding the atmosphere, familiar taste, good quality of raw foods, freshness of foods, good service, excellent taste, and menu variety of green tea cafes. Males perceived green tea as 'good for health' more than the females. There was no difference in the perception of green tea cafes by marital status. Regarding a popularization plan for green tea cafes, the customers felt more need for a tea sommelier than the non-customers, and females versus males felt stronger about having a tea sommelier that would provide opportunities to taste various tea products and develop a green tea menu that considered nutrition and health. Unmarried respondents felt a greater necessity for having a place with a comfortable environment, tasting a variety of tea products, and having a chance to experience tea culture. When selecting a green tea cafe, the quality of the food and cleanliness of the cafe were considered to be most important. The implications of the data are discussed.

• Korean Journal of Construction Engineering and Management
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• v.17 no.2
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• pp.3-11
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• 2016

CM at Risk has been introduced in Korea to keep up with the global standards of construction management and provide a higher quality of cm service in line with a rapid change of the construction industry recently. However, it is widely considered that more time would required to settle down the system due to a lack of understanding towards CM at Risk, shortage of reliability and low capability to manage and undertake CM at Risk. Therefore, this research is analyzed problems of contract types, open book policies, and contract conditions of 33 numbers of projects undertaken by a bespoke domestic construction management firm in this research. Moreover, this research is suggested a method to establish an open book policy of CM at Risk aiming a better customers satisfaction through staff training, simplifying and improving a payment system, and a way to settle down an open book policy by improving a performance management system on site. It's expected that this research will contribute to a more competitive system with more dominating the market and a differentiation of the service so as clients to rely more on the CM at Risk.

• Journal of the Korean Society of Radiology
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• v.11 no.2
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• pp.123-130
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• 2017

Patients diagnosed with the serious disease of cancer may have anxiety and fear of closed spaces while receiving radiation therapy. This study investigated patients receiving treatment based on Linac and Tomotherapy to look into this anxiety and fear. Study method was survey. The survey was performed according to treatment duration (treatment within 5 minutes, 10 minutes, over 20 minutes, and over 30 minutes). The patients were also surveyed about any experience of changing treatment rooms or machines due to machine failure. A total of 200 survey questionnaires with full answers were researched in this study. As a result, it was found that the less the patients' experience on radiation therapy, the higher their anxiety was. The dominating reason for this result was because the patients expected possible pain during the treatment process. In terms of treatment machine, Linac showed the highest anxiety of all for the openness of its patient stand. The most stable status was found in the case of treatment between 20 minutes and 30 minutes using Tomotherapy. The reason was the coziness of Tomotherapy machine. In the case of receiving the treatment for over 30 minutes, patients felt anxious for the isolation from the outside. The study findings are expected to serve as the necessary data for quality medical service with enhanced patient satisfaction in the clinical field.

• Journal of Korea Society of Industrial Information Systems
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• v.19 no.5
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• pp.15-24
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• 2014

In 2005, there was a partial revision of the Act on the Promotion of Education for the Handicapped people, so that students with health impairments would be able to receive special education support. Since the amendment of the bill, to support them classified into weak people in education, education support systems have been proposed and settled so that they may receive the support for free. According to the pre-study, after the amendment of this bill, there has been many studies on the form of educational service to support them, and recently, there have been a lot of researches to investigate their satisfaction with the current services and draw its problems. And yet these studies have been carried out by the preceeding researchers at the drawing of problems, but have a limitation to present fundamental countermeasures to the problems. Therefore, this study attempted to understand the meaning of health impairment through the pre-study and investigate the forms of the services currently supporting them and analyze the problem of each service. In addition, to solve the identified problems, a new support system was proposed. In order to confirm the performance of the system, we design the user satisfaction survey composed of a Likert 5-point scale per each question, and to make the task, comparing stories and clapping for increasing quality of their subjective evaluation about the image and voice transmission when the user uses it. As a result, in the overall evaluation of the robot system, the average score of each question was recorded to 4.31 points, and through the two tasks, it was found that there were effective data transmission of image and voice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.633-643
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• 2013

This study investigated the efficiency of university foodservice operations by analyzing the effect of consumer's perception towards university foodservice quality. University students in the Jeonnam area were surveyed and 571 out of 700 surveys were chosen (response rate: 97.0%). SPSS (ver. 20.0) was used to conduct descriptive analysis, factor analysis, reliability analysis, t-test, and multiple regression analysis. The results show that 21.9% of university students have never used the university foodservice, while 48.7% of university students have eaten there 1~2 times per week. The most common reasons reported for avoiding the university foodservice were a limited menu selection (51.5%) and an untasty food (45.8%). The perception of overall service quality at the university foodservice scored relatively low (3.01 points), compared with its importance (3.89 points). The food taste, menu variety, and quality of food ingredients are factors that require improvement for operational strategies by the importance-performance analysis (IPA). The food factors (taste, variety, and quality) among university foodservice qualities had a significantly positive effect on consumers' overall satisfaction (p<0.001), perceived value (p<0.01), intent to recommend (p<0.001), and intent to revisit (p<0.01). These result indicate that the university foodservice management should focus on developing food factors and strive to meet the needs of university students through continuous customer surveys.

• Journal of Hospice and Palliative Care
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• v.13 no.3
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• pp.153-160
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• 2010

Purpose: The purpose of the present study was to investigate needs and satisfaction on the medical services of cancer patients in Jeju Special Self-Governing Province. Methods: Total 174 cancer patients, who visited at the clinic of Jeju National University Hospital, submitted informed consent and participated in this study from July 13 to July 30, 2009. Self questionnaire was used and data were analyzed with Kolmogorov-Smirnov test, Mann-Whitney U test, ANOVA, and Kruskal-Wallis test. Results: Participants expressed the needs of most economical support (3.38 out of 4), followed by counseling of treatment plan (3.22), information of disease (3.07), and disease management except cancer (2.97). Participants were satisfied most with religious counseling (3.41), followed by nursing service support (3.39), employment counseling (3.26), and counseling for family or interpersonal relationships (3.26). The satisfaction of economical support was the lowest (1.98). Satisfaction of men was higher than women, and needs in patients who were living with children was the highest. Patients who were living alone or with children showed the lowest satisfaction about the medical services. There were no significant differences in the general characteristics, however, participants who were older than 60 years of age or had higher income showed lower needs and higher satisfaction. There were no significant differences in the medical characteristics, however, thyroid cancer patients and patients who were treated with radiation therapy or transarterial embolization showed low satisfaction. Conclusion: Cancer patients seemed to need more economical support, information of treatment or disease, and symptom management. Furthermore, there were various needs about the services, depending on family formation or economical support of patients. Therefore, it is certain that patients who were suffering from other cancers, except the 5 major cancers, needed more services. In conclusion, continuous and systemic policy to consider patient's characteristics and needs are needed in community as well as health care system.