• The Journal of the Korean dental association
• /
• v.55 no.4
• /
• pp.284-294
• /
• 2017

Recently, education is regarded as a service item and university education services are being exported abroad. In the form of educational export operations, export of educational contents and curriculum, specific consultancy projects for foreign institutes, installation of local educational facilities, or attracting foreign students are being carried out. Korea has the potential and competitiveness to export dental education. The advantages of Korea's dental education services, such as dental equipment and materials, excellent education programs, and high-quality human resources, will enable the export of education services in various ways. Establishment of educational infrastructure and educational programs for overseas dental students, export of educational consulting items, clinical training programs for foreign dentists abroad, invitation for international clinical workshops, dispatch of faculty members, exchange student programs can be considered as exporting dental education service items. Therefore, in a long-term perspective, it is necessary to establish differential and appropriate educational export plans.

• Hwankyungkyoyuk
• /
• v.22 no.3
• /
• pp.125-135
• /
• 2009

In this study, we discuss pedagogical content knowledge (PCK) of pre-service environment teachers since PCK is one of the most important professional competencies for teachers. In Republic of Korea, environmental education is taught as an independent subject in middle and high schools. Thus, pedagogical content knowledge (PCK) of environment teachers plays an important role for quality EE at schools. The purpose of this study is to find out the PCK(Pedagogical Content Knowledge) of pre-service environment teachers. Researchers collected and analyzed data from four environmental education department. Study method used a questionnaire for eighty-two pre-service environment teachers. The study results are as follows. Seven part of PCK(Knowledge of Instructional Strategies, Knowledge of Representation, Knowledge of Subject Matter, Knowledge of Evaluation, Knowledge of Students, Knowledge of Curriculum, Knowledge of Environmental Context) exists the significant difference in pre-service environment teachers. The highest part is the Knowledge of Environmental Context and the lowest part is the Knowledge of Evaluation in pre-service teachers. So the curriculum of environmental education department will be changing that emphasize the Knowledge of Evaluation and the Knowledge of Students.

• Journal of the Korean earth science society
• /
• v.26 no.4
• /
• pp.347-357
• /
• 2005

Since 1998, an elementary teacher education institute in Korea has hosted the center for the gifted education. The institute hired undergraduate students to escort and liaison each class of the gifted student participants with assisting classroom activities. These liaison teachers observed the gifted classroom activities and evaluated them by using a given checklist and filling out pre-made evaluation forms. Currently this system is being transferred from part-time jobs for students to earn allowance into well organized pre-service teacher program focusing on the gifted education. In other words, the purpose of system is being shifted from how liaison teachers facilitate the gifted program to how the system helps the liaison teachers to be quality teachers for the gifted who can understand what the gifted are and how to facilitate them. Analyzed were the self reports of the liaison teachers regarding their perceptions and beliefs of the gifted and their education program. It was found participant liaison teachers purposed to have more live experiences with getting along with students as well. Liaison teachers’ perceptions on establishing a gifted teacher professional education sequence were reported in this study. The potential scaffolding of the pre-service teacher education program model of the gifted education was provided as a consequence of this study.

• Culinary science and hospitality research
• /
• v.19 no.4
• /
• pp.77-93
• /
• 2013

This study examines the university students majoring in culinary arts to survey the recognition levels of culinary arts education for the purpose of searching for a development plan for culinary education. A survey was conducted to 407 students in a cooking and food service program. To achieve the purpose of this study, SPSS 17.0, a statistics program, was used for a descriptive analysis, a frequency analysis, and a factor analysis. In this study, we have developed a device to measure educational service quality which can be applied to the place of higher education, and factors that determine educational service quality are dragged through this device. In addition, this research identifies which statistically significant factors play a part in overall satisfaction and interprets 26 quality attributes using importance-satisfaction transformed index. The interest and necessity of culinary arts education was very high while the performance degree was considered insufficient. In conclusion, if chances are given to display achievement of desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and curriculum organization reflecting social changes in the education courses, the culinary arts education will be considered to be more vitalized.

• Journal of Home Health Care Nursing
• /
• v.28 no.3
• /
• pp.276-284
• /
• 2021

Purpose: This descriptive research study aimed to identify the effect of the health literacy and self-efficacy on the quality of care service of home visitor care workers. Methods: The participants were 124 home visitor care workers who had worked for more than six months at one of the five home-based welfare centers located in D metropolitan city. Data were analyzed using descriptive statistics, t-test, ANOVA, Pearson's correlation coefficients, and multiple linear regression analysis using the SPSS program. Results: The quality of care service differed significantly by age (F=-1.03, p<.001), career (F=5.09, p=.002), and education status (F=9.57, p<.001). A statistically significant positive relationship was observed between the quality of care service and self-efficacy (r=.63, p<.001). A total of 55.3% of the variance of quality of care service was explained by age and self-efficacy. Conclusion: Based on the results, it is necessary to develop and prepare programs that can increase the self-efficacy of home visitor care workers through a nursing approach to improve the quality of life of elderly.

• Journal of the Korean Applied Science and Technology
• /
• v.38 no.1
• /
• pp.75-87
• /
• 2021

The purpose of this investigate the effect of the educational institution service quality f the government-supported beauty-related educational institution on the students' perceived usefulness and career preparation behavior. Participations in the study collected 362 students at a government-funded educational institution located in Seoul and Gyeon-ggi by a convenience sampling method. The collected data was analyzed through descriptive statistics, factor analysis, reliability analysis, correlation analysis and multiple regression analysis using SPSS statistical package version 26.0 version. The results derived through a series of research procedures are as follows: First, educational service quality, perceived usefulness and career preparation behavior showed a statistically significant positive(+) correlation. Second, it was found that educational service quality had a statistically significant positive(+) effect on perceived usefulness. Third, the educational service quality showed a positive(+) influence on the career preparation behavior of information collection activities and job preparation activities. Fourth, the perceived usefulness was found to have a statistically significant positive(+) effect on the career preparation behavior of the information collection activities ad job preparation activities. The results of this research can be used as basic data to increase the efficiency of beauty-related government funding projects by evaluating the quality of education services of state-funded beauty related educational institutions.

• International Journal of Advanced Culture Technology
• /
• v.9 no.4
• /
• pp.18-28
• /
• 2021

This study surveyed how retirees' evaluation of starting food service business affects the effectiveness their new business and quality of life, based on personal factors such as entrepreneurship and business-starting capability and environmental factors by using questionnaires. Bootstrapping was carried out in order to find out factors affecting rapidly changing new business environments and retirees' initial intent to start a business so as to verify basic hypothesis about relation between retirees' evaluation of starting food service business (social, economic, and psychological effects) and the effectiveness of their new business and quality of life and confirm whether the effectiveness of the new business acts as a medium between the evaluation of starting food service business and quality of life. In addition, PLS-MGA was performed in order to verify whether the correlations among test factors can be varied according to the kind of job the target retirees had. Having examined the basic thesis, it was found that social and economic factors had significant positive effect on the effectiveness of the new business, and social and psychological factors had significant positive effect on the quality of life. Having analyzed whether the effectiveness of new business acted as a media between evaluation of starting food service business and quality of life, there was no significant effect as a medium. Having studied whether the kind of job of the retirees controlled or affected the relations among evaluation of starting food service business, effectiveness of new business and quality of life, the results were as follows: in the office job retiree group, the greater economic factor led to increase of effectiveness of new business, while social and psychological factors influenced the quality of life; In the physical labor group, the higher social factor resulted in higher effectiveness of new business, which showed significant positive effect on the quality of life. Having researched about which element is considered to be most important in starting food service business, the most important element was found to be dish/menu, followed by staff management, accounting management, business management, and service education. Having analyzed relation between accomplishment and important consideration for starting food service business, "managers with entrepreneurship," "appropriate distribution of time to prepare for starting business," and "operation of practical field education programs" showed higher importance compared to the degree of satisfaction, so it is needed to more concentrate on the above matters. This study intends to raise retirees' awareness of starting business and help them live better life based on the analysis results, and further suggest detailed mechanism and specific operations of factors affecting retirees' decision making on starting business, such that they can use the information as basic materials to make better choices that can lead to successful business.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.35 no.3
• /
• pp.7-15
• /
• 2012

Recently, 'Social Commerce' has shown such a rapid growth along with the development of social media such as 'Twitter' and 'Facebook.' Yet, with the quantitative growth, some problems regarding consumer dissatisfaction has constantly occurred. It is essential for the enterprises to study and reflect a customer satisfaction about goods and service they provide regarding the characteristic of the social commerce scientifically and actively. So, this study measures service quality of social commerce market using SERVQUAL model which was established by Parasuraman (1985). The impact on customer satisfaction was analysed using multiple regression analysis. As a result of the analysis, we found that the tangibility and empathy are important factors for service quality in the social commerce market.

• Korean Journal of Organic Agriculture
• /
• v.31 no.2
• /
• pp.135-155
• /
• 2023

The purpose of this study is to investigate the relationship between the service quality of WPL (Work Place Learning) and the revisit intention through customer satisfaction, targeting users who use the WPL. Data to achieve the purpose of this study were conducted for trainees who had received on-the-job training at 4 selected WPL in Jeollabuk-do. Out of the 210 copies of questionnaires, 170 were picked up, and all of them were used for analysis. As a result of the analysis, First, as a result of analyzing the relationship between service quality and customer satisfaction in WPL, it was discovered that among the service quality components, Responsiveness, Assurance, and Empathy had a substantial influence on customer satisfaction, while Tangibles and Reliability of service quality did not appear to have any significant effect. Second, it was discovered that customer contentment had a considerable influence on revisit intention after evaluating the link between customer satisfaction and revisit intention. It can be shown that the higher the level of client happiness, the greater the likelihood of returning. Third, as a result of analyzing the relationship between service quality and revisit intention of WPL, among service quality factors, Reliability, Responsiveness, and Empathy were found to have a significant effect on revisit intention. As a result of verifying the mediating effect of service quality at WPL on revisit intention through customer satisfaction, responsiveness, assurance, and empathy of service quality were found to be significant in their relationship with revisit intention.

• Asia pacific journal of information systems
• /
• v.30 no.1
• /
• pp.94-119
• /
• 2020

Digital platforms characterized by network effects enable provisioning of various types of services and provide a mechanism for linking producers and consumers. Identifying the key Quality of Service attributes of such platforms is vital for their continued success and growth. In this paper, a set of quality attributes for platforms is first extracted from different extant quality models. Then actual user feedback data from three platform providers are analysed and mapped against the set of quality attributes to determine the key attributes that are relevant. These findings are corroborated with qualitative data from interviews of different stakeholders. The results show that service quality characteristics are important to the success of platforms. Functional characteristics of platforms assume importance where the digital contributions of the platform is higher. Apart from these, 'fitness for use' as a major determinant of quality is also important in digital platforms.