• Korean journal of food and cookery science
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• v.26 no.6
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• pp.781-790
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• 2010

The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.01), number of certificates (p<0.01), and whether food service workers is students' parents or not (p<0.01). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students' parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media.

• Journal of Arbitration Studies
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• v.28 no.2
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• pp.179-200
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• 2018

The purpose of this study is to investigate the effects of service training and arbitration support on superstore workers' work performance. The conclusion could be summarized as follows. First, as a result of Hypothesis 1 that service training and arbitration support for superstore workers would significantly affect the factor of workers' emotional labor, when surface acting of emotion and frequency of expressing emotions were the dependent variable, only arbitration support was positively correlated. When emotional diversity was the dependent variable, there was a significantly positive relationship with service training. Second, for Hypothesis 2 that service training and arbitration support for superstore workers would significantly influence the workers' job satisfaction, it was found that only organizational support was significantly positive when wage satisfaction was the dependent variable. When job satisfaction was the dependent variable, service training and arbitration support were significantly correlated positively. Third, for Hypothesis 3 that service training and arbitration support for superstore workers would significantly affect the service delivery level when service responsiveness was the dependent variable, service training and arbitration support were significantly positive. When service expertise was the dependent variable, there was also a significantly positive relationship with service training and arbitration. On the other hand, all the three independent variables-service training, organizational support, and arbitration support-showed a significantly positive relationship when the willingness and effort of service was the dependent variable.

• Korean Journal of Occupational Health Nursing
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• v.17 no.2
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• pp.191-201
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• 2008

Purpose: The purpose of this study were to investigate the health status and to identify the influencing factors on health status by gender among service workers. Method: Data were collected from the self-reported survey of 781 service workers in sales, food & lodging industry. The data were analyzed by descriptive statistics and multiple linear regression analysis using SPSS Win 10.0. Result: The influencing factors of male workers' health status were job satisfaction, standing hour during work time, physical work environment, job demand and family support. The influencing factors of female workers' health status were job satisfaction, emotional labor, physical work environment, regular exercise, standing hour during work time, social support and age. Conclusion: Gender specific occupational Health program for service workers should be developed in consideration of these influencing factors.

• Korean Security Journal
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• no.55
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• pp.143-167
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• 2018

According to the Security Services Industry Act security guards are not just workers but security-related service workers complementing the lack of police force and specializing in protecting of national important facilities, industrial facilities and apartment houses. Nevertheless, confusing or mixing the security service workers in "Security Services Industry Act" with the guards in the "Act on the Protection etc. of Temporary Agency Workers" lead to a constant debate about the scope of work of security guards. In the case of security service workers in "Security Services Industry Act" there is a strict limitations on security service worker's qualification such as strict reasons for disqualification, a need to pass training for new workers and qualification training, a need to report to the competent chief police officer if the security guard has placed or unplaced by the security service company. It distinguishes security service workers in "Security Services Industry Act" from the guards in the "Act on the Protection etc. of Temporary Agency Workers" and acknowledges the occupation of security service worker as a professional service worker. Therefore, security service workers in "Security Services Industry Act" shouldn't be obliged to do any other work than security work. If it is required to do other work than security work contract by the "Security Services Industry Act" doesn't apply but need to use a security guard according to "Act on the Protection etc. of Temporary Agency Workers" or hire a security guard on the employment contract. In this way, when security service workers in "Security Services Industry Act" are recognized as professional security related workers, the entire security industry can ultimately develop.

• Journal of Environmental Health Sciences
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• v.39 no.1
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• pp.71-82
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• 2013

Objectives: This study was performed in order to investigate hand hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces. Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty workers each. Samples for microbiological analysis were collected through a modified glove-juice method from the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed poor hand hygiene practices. Conclusions: The results of this study indicate that there is a need for training programs in order to improve hand hygiene practices and strict hand hygiene compliance by food-service workers.

• Korean Journal of Occupational Health Nursing
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• v.31 no.1
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• pp.1-10
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• 2022

Purpose: This study aimed to examine the impact of fear and perception of infection risk on depression among service workers during prolonged Covid-19 service, and to provide basic data on the impact of COVID-19 prevention on the psychological health of service workers. Methods: Data were collected from workers nationwide from May 24 to 31, 2021. The data were analyzed using the t-test, ANOVA, Scheffé test, Pearson's correlation coefficient, and multiple regression analysis, using SPSS 28. Results: It was found that 44.3% of the participants experienced depression (PHQ-9 total scores ≥ 10) during the Covid-19 pandemic. The general characteristics of service workers that made a difference in the level of depression were health status, smoking, and perception of infection risk. Conclusion: Social support from institutions is needed to treat depression caused by Covid-19 among workers in the service sector.

• Journal of the Korea Safety Management & Science
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• v.15 no.4
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• pp.145-152
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• 2013

The purpose of this study was to investigate the effect of risk awareness on injury experience in quick delivery service workers. Risk awareness has complicate characteristics such as its level of worker and worker's decision about the level of other's risk perception. Data were collected by interview survey with structured questionnaire about injury experience, risk perception, work characteristics, and socio-demographic characteristics of quick delivery service workers by cross sectional survey design in 2012. The sample size was 120 respondent of quick delivery service workers. Statistical method for this study was hierarchical logistic regression method with 3 different models using socio-demographic characteristics and work characteristics and risk perception, etc. The difference between the level of risk perception of quick delivery service and other's was statistically significant effect on the experience of injury. Especially the higher the level of risk perception of quick delivery service workers is than other's, the lower the injury experience of quick delivery service worker is. The limitation of this study can be found in survey design. The future study for investigation of mechanism of the combined effect of risk perception of quick delivery service workers and others on injury experience.

• Korean Journal of Health Education and Promotion
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• v.26 no.5
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• pp.27-39
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• 2009

Objectives: The purpose of this study is to examine how sex workers perceive the current STD examination service and how the perceptions are related with sex workers' intention to use the service. Methods: The data for this study came from a survey among sex workers who had an experience of using STD examination service provided by local public health centers. Sex workers' perceptions to STD examination service and their intention to use the service were measured with multiple items adapted from the Patient Satisfaction Questionnaire (PSQ) developed by Ware and his colleagues. Results: Most sex workers are satisfied with the current STD examination service provided by local public health centers and they have a strong intention to use the service. In predicting general satisfaction and intention to use STD examination service, few socioeconomic variables play a significant role. Among specific dimensions of STD test service, technical quality and accessibility of the service affect both general satisfaction and intention to use the service in a positive direction. The most important determinant of sex workers' intention to use STD examination service is their general satisfaction with the service. Conclusion: With the existing laws that still officially justify STD examination programs, the demand and need for STD examination service by sex workers further the current STD examination programs. Health authorities which aim at health maintenance, health promotion and health protection for the people, thus, need to continue their STD control programs actively and effectively regardless of the Special Law on Sex Trade.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.21-31
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• 2011

The purposes of this study were to investigate the gap in perceived importance-performance between dietitians and food service workers regarding school food service sanitation and to analyze items that should be given priority for improvement. Data were collected by 440 food service workers and 71 dietitians in Gyeongbuk province. All statistical analyses were conducted using the SAS package program (version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis (IPA). According to the performance analysis, there were significant differences between dietitians and food service workers in 18 out of the 20 items. In all of 18 items, the evaluated performance scores according to the food service workers were higher than those of the dietitians. In addition, the results of IPA confirmed the following areas as improvement priorities: proper hand washing of food service workers, cleanliness of trays and utensils, monitoring of temperature of refrigerated/frozen foods and quality of the food materials during inspection, proper washing and disinfection of raw vegetables and fruits and maintenance of CCP records, and control of food holding temperature and methods. In conclusion, dietitians should perform education about sanitation management items that have low perceived importance and should make a plan to improve sanitation management after understanding the gap in perceived importance-performance between dietitians and food service workers.

• Korean Journal of Child Studies
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• v.32 no.5
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• pp.103-119
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• 2011

This study examined the current status of the service networking experiences of workers in community child centers and the impact of various individual, organizational, and environmental factors on their service networking experiences. Structured questionnaires were mailed to the all community child centers in the Kyungnam area, and the data thus collected from 128 workers were used for the analysis. The findings indicated that most study participants did in fact possess service networking experience; however, the frequency was relatively low and the types of agencies in which this networking experienced was gained were somewhat limited. The results from the hierarchical multiple regression analysis revealed that being licensed social workers, the number of years in which a center had been operating, the numbers of workers and volunteers, the capacity of the centers, and workers' participation in work-related training were significantly associated with the frequency of worker's networking experiences. Based on the findings of this study, the implications for practice in promoting service networking among community child centers and other community resources were also discussed.