• Journal of Korean Ophthalmic Optics Society
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• v.19 no.4
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• pp.445-455
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• 2014

Purpose: By investigating the characteristics of the students ophthalmic optics under bachelor's degree course in academic credit bank system, this study aimed to utilize this survey as a basic material for the operation and the improvement of academic credit bank system as the continued education for opticians. Methods: A questionnaire survey for the characteristics of the students was conducted on 98 bachelors who registered in the academic credit bank system and an analysis was made out of the result. Results: As the purpose of selecting the academic credit bank system, acquisition of bachelor's degree took the major portion (51.0%); for information route, school or superior at work took the major portion (33.7%); and for educational institution, alma mater took the major portion (31.6%). Family cooperation (72.4%) to the students in the academic credit bank system was higher than workplace cooperation (46.9%) or social cooperation (39.8%). For the time required for the bachelor's degree course in the academic credit bank system, 2 semesters (55.6%) took the major portion, and 38.9% for entering graduate school and 5.6% for university transfer. The result showed a significant difference in the information route for the academic credit bank system (p<.05), selection criteria for educational institution (p<.05) and workplace cooperation (p<.01) depending on the age. It showed a significant difference in the selection purpose for the academic credit bank system (p<.01), average attendance day (p<.05), workplace cooperation (p<.01) and difficulties (p<.01) depending on working place. It showed a significant difference in the selection criteria for educational institution (p<.01) and family cooperation (p<.05) depending on the academic system of their alma mater. It showed a significant difference in the information route (p<.05), the selection criteria for educational institution (p<.01) and workplace cooperation (p<.05). Conclusions: It is necessary for optometrists to study and pay more attention to continuing education, and the operation and support for the academic credit bank system should be made in consideration of the characteristics of students.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.287-294
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• 2009

This study was conducted to evaluate the perception and satisfaction of undergraduates majoring in culinary arts and food service with working and internship abroad. The responses of the participants to 10 questions regarding perception and 13 questions regarding the importance and satisfaction with working and internship abroad were measured on a 5 point Likert scale. The primary results were as follows : 1) The subjects were composed of 50.9% male and 49.1% female students, of which 42.1% were employed and 57.9% experienced an internship abroad. 2) Most students went abroad to gain experience with respect to various foreign cultures in response to recommendations by the western cuisine department. 3) The items "I wish to conduct my affairs continuously"(M=4.21) and "I have good relationships with my colleagues at work"(M=4.11) received the highest points from male and female respondents, respectively. 4) Male students considered "cooperation among divisions"(M=4.11), "language skills"(M=4.38), and "kitchen environment"(M=4.34) to be very important. However, female students believed that "language skills"(M=4.36),"social relationships"(M=4.21), and "wage income"(M=4.18) were most important. Furthermore, male students were most satisfied with "company size" (M=4.28), "kitchen environment"(M=4.21), and "business hours"(M=4.10), while female students were most satisfied with "kitchen environment","incentive"(M=4.14) and "social relationships"(M=4.11).

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.4
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• pp.55-64
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• 2014

While small and medium-sized companies are suffering from a shortage of workers as a result of social tendency to avoid those companies, college graduates still prefer large companies or governmental positions, which consequently results in inconsistencies in the demand and supply of work forces. The gap between them is getting so bad that employment difficulties are exacerbating. Accordingly this study tries to search for potential employee's expected value factors which make people select small and medium companies not big companies. A survey was conducted from October 1 to october 30, 2012 with university students in the Seoul metropolitan area. a total of 350 questionnaires were distributed and 335 were collected. of these, 332 questionnaires were used for data analyses excluding questionnaires with missing values. Data was analyzed by frequency, descriptive factor, reliability, and regression with SPSS win 18.0 program The result of this study were as follows. A factor analysis extracted four factors comprising small and medium companies, which we named career(factor 1), working environment(factor 2), working achievement(factor 3), job security (factor 4). This study showed that small and medium companies' preference were affected by the career, working environment, job security, corporate reputation, salary.

• Journal of Fisheries and Marine Sciences Education
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• v.13 no.1
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• pp.37-62
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• 2001

This study examined the qualities of an effective teacher needed to accomplish educational reform successfully and prepare for a rapidly changing knowledge-based society. To achieve the purpose of the study, the following specific questions were looked into; (1) knowledge, skills, attitude of an effective teacher. (2) a proposal for staff development programs to improve the effectiveness of teachers. (3) a proposal to support teachers' efforts to improve their effectiveness. (4) the factors inhibiting the improvement of teachers' effectiveness. In this study, 'in-depth interview' was used for data collection because the study deals with the "subjective consciousness" of teachers, and qualitative research methods are useful to such a case. The research was done on teachers from secondary schools in Pusan City. According to the teachers interviewed, an effective teacher needed in the new age has such knowledge, skills, and attitude as; (1) knowledge in their major, general culture and common sense, psychology of educational counselling, social science, and knowledge and information related to curriculum. (2) effective instruction skills, skills to guide student behavior, skills related to administrative clerical work, using the computers, extra curriculum activities, educational evaluation, using teaching materials, developing educational programs, and good communication skills. (3) attitude relevant to willingness to understand and converse with students at their cognitive level, positive expectations and concern toward students, democratic problem solving, continuous self-study and development, thoroughgoing mission and professionalism, will for educational reform and innovation, neat appearance and refined language, and successful interpersonal relationships. The teachers also said that the current staff development system, as a program to provide necessary qualities for teachers, has improved in the last 3 years through diverse curriculum and systematic programs. However, due to the problematic promotion system, the staff development program has turned into just a 'point collecting' game from the role of in-service training program; teachers take training courses as the means just collecting points for promotion purpose. Factors inhibiting the improvement of teachers are (1) overload of formal paperwork over emphasizing outcome, (2) mannerism of teachers not perceiving their lack of professionalism, (3) the general attitude in the teaching profession resisting change and reform, (4) supervisory activities lacking rigid regulation, (5) research just as the means of point-collection only for promotion, and (6) staff development programs lacking efficiency. These factors, interacting each other, inhibited the improvement of teachers.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.44-52
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• 2005

This study was conducted to investigate Korean youths' use of fastfood and family restaurants in different regions, especially among cities and rural towns. Total 1,600 questionnaire surveys were distributed to Junior high and Senior high school students and 1,487 were used for the analysis. In order to consider regional differences as well as overall characteristics of youths' fastfood and family restaurant visiting behaviors, the subjects were evenly sampled from north Seoul, south Seoul, big cities, middle/small cities and small towns. As for the frequency of visiting fastfood restaurants, 58.3% of the respondents answered 'once to five times' a week. South Seoul area showed the highest frequency. 'Easiness' was the main reason of eating fastfood, which was up to 57.8% of the overall respondents while 42.8% of the small town youth ate fastfood because of the 'good taste.' As for the concepts on fastfood, 42.7% understood it as 'easy to eat' while 33.6% responded as 'easy to get fat.' For the question of getting channel of fastfood information, 44.8% answered 'TV' and 28.3% responded 'from friends.' Coupons were found to affect fastfood restaurant visits, highest in south Seoul, and lowest in small cities. For the question of the relationship of Koreanized menus and fastfood restaurant visits, small towns showed the highest frequency, while South/North Seoul had the lowest frequency. For the percentage of visiting family restaurants, respondents answered in the order of South Seoul(59.7%), North Seoul(44.5%), Big cities(39.5%), small cities(19.4%), and small towns(13.1%). Most of youth visited family restaurants because of the taste, while youths of middle/small cities visited due to the atmosphere. The effect of coupons on visiting family restaurants were found to be lower than the one of fastfood restaurants. Korean youths were found to visit fastfood restaurants very frequently in all regions and the tendency of visiting family restaurants is also increasing. At this point, balanced menus and education for healthy eating habits are urgently needed for the youth.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.12
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• pp.4896-4906
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• 2010

This study was conducted in order to promote students' interest in overseas employment and to present methods of improving education that suits globalization and internalization. From responses to individual written survey questionnaires answered by $3^{rd}$grade 200 students who are studying dental hygiene at colleges in Daegu. They had most interested in Japan (60.3%), and they want to work abroad if they are given the changes (38.1%), which indicate that the dental hygiene majors have much interest and positive attitude in overseas employment. In Japan, there are 158 schools had department of dental hygiene (51 to 2 years, 101 to 3 years, 6 to 4 years). Especially, Kanto area has 25 private schools. When compared Korea and Japan, they similar were curriculum, 39 at 3 years, 44 at 4 years, respectively. The current national board dental hygiene examination system was 200 in total score, and 19 in total subjects. The 9 basic clinical courses including oral anatomy have 100 scores, and the 8 subjects including preclinical course have 50 scores, one dental assistant course have 50 scores. In Japan, 4 years pre-dental hygiene curriculum content provide certificate of dental hygiene after graduation. They provide additionally 'social worker' in Tokyo University, 'teacher in nursing' in Hirosima University. They scheduled the various foundational knowledge and skill such as competencies to communicate effectively, to participate community health program, and to make decisions regarding dental hygiene service.

• Journal of dental hygiene science
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• v.11 no.1
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• pp.7-14
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• 2011

This paper aims to comprehend the career plan and job view of the students of Dept. of Dental Hygiene who are expected to graduate with a bachelor of science degree, explain the characteristics of their jobs after graduation, compare them with the graduates of associate of science degree and finally give a basic data necessary for developing careers in the future. From the survey of 184 would-be graduates of Departments of Dental Hygiene at 6 universities that produce dental hygiene graduates in 2011 and 251 would-be graduates with a A.S. degree of Dept. of Dental Hygiene, whose course takes 3 years, this paper reaches the conclusion below. More graduates with B.S. degree in dental hygiene than those with a A.S. degree want to attend graduate school after graduation. It is found that most of the graduates with B.S. degree in dental hygiene wanted to work as a dental hygienist until they reach retirement age after getting a job. They favor dental hospitals, which give them a higher salary and ensure them of retirement age. They have a lower-esteemed job view: they think that their jobs are socially lower regarded, compared with graduates with a A.S. degree. It is found that those who wish to attend graduate school have lower job satisfaction than those who want to get a job after graduation. It is necessary for the educational institutes of dental hygiene to teach their graduates have a positive attitude their job and for the association to make an active effort to increase the job satisfaction of dental hygiene students as well as dental hygienists by enhancing social recognition of a dental hygiene.

• Journal of The Korean Association For Science Education
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• v.24 no.6
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• pp.1082-1093
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• 2004

The purpose of the study was to compare science curriculum documents of the several countries including Korea, the United States, the United Kingdom, Japan, and Singapore. The comparison focused on goals and contents in science education of each country. The goals for science education in each country were very similar. They included understanding knowledge, acquiring inquiry skills, developing positive attitudes towards science, and appreciating S-T-S in most countries. But each country's goal setting level was different; some countries set the same goals for several grades and other countries set different goals for each grade. Goals provided for each grade were more specific and elaborated. Science contents were categorized differently in each country. In Korea, science contents were categorized in energy, matter, living things, and earth. On the other hand, science contents were composed of 8 categories including unifying concepts and processes in science, science as inquiry, physical science, life science, earth and space science, science and technology, science in personal and social perspectives, and history and nature of science in the United States. In the United Kingdom, science enquiry, life processes and living things, materials and their properties, and physical process were categories for science contents. In Singapore, science contents were organized by themes relevant to students' everyday experience. Implications for goals and contents in science education to prepare students to live and work in a future society were suggested based on the results of the study.

• Journal of the Korean association of regional geographers
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• v.21 no.4
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• pp.639-648
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• 2015

There is a growing interest in Co-operative education as an important way of university-industry collaborations for improving employment competitiveness, recruiting talented human resource, and promoting university-industry collaborations. In this study, we recognize that the paradigm of professional practice have to be changed from internship to Co-operative education. This paper examines the characteristics of Co-operative education in a regional public university through a case study of Central Washington University(CWU), USA. The results of the study and policy implications are as follows. First, the professional practice program of CWU is centered upon Co-operative education and has a high local and regional connectivity in terms of location of institutions that students work for professional practices. Second, the professional practice program of CWU has a high connectivity between majors and jobs, and is characterized by an active participation of students majoring in humanities, social sciences, arts and education. Third, the qualifications of Co-operative education are strict, but programs of Co-operative education are flexibly operated according to the characteristics of departments and colleges. We emphasize that universities in Korea need to focus upon the employment connectivity, the major connectivity, the local and regional connectivity, Therefore, when attempting to introduce Co-operative education. In addition, the management and governance of Co-operative education should be flexible.

• Journal of Engineering Education Research
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• v.16 no.2
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• pp.3-10
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• 2013

This paper aims to present the model of engineering design education workshop for appropriate technologies. Since 2008 Handong Innovation Center for Engineering Education and a Non-Profit Organization, Sharing and Technology, held engineering design workshop during every summer break. We present the contents of the workshop and analyze the educational effects of the program. The workshop is entitled "Engineering Design Academy for the other 90%" because we take it serious that most of the research and development efforts of the science and technologies in the world is just focused on the rich people while the other 90% people in the world are unreachable from the benefits of the modern technologies. By the workshop we tries to provide the college students the perspectives on the worldwide poverty problems and to encourage them to serve the 3rd world people in need through their specialties in the field of engineering profession. The evaluation results by participants are very positive. Especially, we began invite the 3rd world people to the workshop as design problem clients from 2010 summer workshop. The evaluation from them are also very positive. The analysis results on the educational effects of the workshop show that the workshop improves the students skills required by the ABEEK (Acreditation Board of Engineering Education of Korea) including not only design capability but also team work, communication skill, understanding the social impacts of engineering design, engineering ethics, and globalization.