• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.337-341
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• 2006

The quality characteristics of a surimi-based product with sea tangle single cell detritus (SCD) were studied in order to utilize SCD from sea tangle as a food additive. Mixture design and regression models were applied to optimize the processing conditions and to investigate the interaction between surimi and the other ingredients. Surimi and SCD decreased hardness and cohesiveness of surimi gels, and then increased them. Water increased hardness and then decreased it, whereas cohesiveness was reversed. Surimi and water increased gumminess and brittleness of surimi gels, but SCD decreased them. SCD increased water retention ability (WRA) and whiteness of surimi gels, whereas water decreased it. Hardness and cohesiveness fitted nonlinear models by ANOVA, but gumminess, brittleness, WRA and whiteness fitted linear models. The response constraint coefficient showed that surimi influenced hardness and whitenessmore than water and SCD, whereas water influenced WRA more than surimi and SCD. Moreover, SCD influenced cohesiveness, gumminess and brittleness more than surimi and water. Hardness and cohesiveness fitted nonlinear models with interaction terms for surimi-SCD and surimi-water, respectively. Optimum mixed ratio values of surimi, water, and SCD were 36.80, 57.07 and 4.14%, respectively, by mixture model.

• Korea Journal of Hospital Management
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• v.8 no.2
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• pp.70-92
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• 2003

The main objective of this paper is to investigate the factors affecting organizational citizenship behavior of hospital employees, and based on the investigation, to suggest some implications for effective human resources management of hospitals. For this purpose, physical therapists were selected as the subject of the research. Using their individual characteristics, job characteristics, professionalism and group cohesiveness as the variables affecting organizational citizenship behavior, an empirical model was constructed and tested. A survey was conducted through structured and self-administered questionnaire for the physical therapists working at hospitals of Busan-Kyongnam area, and data from 240 therapists were utilized in the final analysis. Major results of the empirical analysis are as follows: First, perception on professionalism and the degree of organizational citizenship behavior were higher for male, older, relatively more-educated and higher-grade employees. It is necessary to develope some measures to educate and motivate the employees who are in lower state of professionalism and organizational citizenship behavior. Second, among the individual characteristics, need for growth was found to have significant, positive influence on professionalism and group cohesiveness, but no direct effect on organizational citizenship behavior. On the other hand, extroversion had direct, positive effect on organizational citizenship behavior, as well as on professionalism and group cohesiveness. This result suggests that personnel selection and personality education should be conducted carefully. Third, job characteristics appeared to have very large, positive effect on professionalism, but not directly on organizational citizenship behavior. Fourth, professionalism was found to have very large, positive influence on group cohesiveness and direct, positive effect on organizational citizenship behavior. This implies that enhancing professionalism of physical therapists can strengthen organizational citizenship behavior in hospitals, and hence top management should actively support the programs for job re-design, skill education and quality improvement to enhance professionalism of their employees. Fifth and last, as an intervening factor, group cohesiveness appeared to have the largest, direct, positive effect on organizational citizenship behavior. It is, therefore, important for top management to improve group cohesiveness by exploring ways toward greater harmony and solidarity among the members of physical therapy department.

• The Journal of the Korea Contents Association
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• v.11 no.4
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• pp.378-388
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• 2011

The purpose of this study is to clarify the impact on cohesiveness and organizational performance of the servant leadership of the security manager. The subjects of study selected final 287 persons by using the systematic random sampling for security companies in Seoul in 2009. However, the number of cases used in the final analysis is 256 persons. Reliability of the questionnaire used in this study showed that the value of Cronbach's ${\alpha}$ was above 0.796. The collected data used the methods such as factor analysis, reliability analysis, and multiple regression analysis etc. by using SPSSWIN 17.0. The conclusions are as follows. First, servant leadership has a positive impact on cohesiveness. Second, one of the factors of servant leadership, trust, has a positive impact on organizational performance. Third, individual, social cohesiveness and group cohesiveness among the factors of cohesiveness have a positive impact on organizational performance. Fourth, with the results of path analysis, servant leadership has direct impact on organizational effectiveness and indirect impact through cohesiveness. In other words, a servant leadership among the leaderships that a security worker is conscious of administrator affects cohesiveness and organizational performance in management to promote the management of the organization.

• The Korean Journal of Elementary Counseling
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• v.8 no.1
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• pp.95-107
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• 2009

The purpose of this study was to investigate the effect of social skill training on the class cohesiveness of Elementary School students. The experimental group received 12 times of the social skills training for 6 week period. And each training session which lasted for 40 minutes took place twice a week. A total of 59 5th grade students in randomly selected two classes of D Elementary School in N. Gyongsang participated in this study. They were divided into the two groups, again at random; an experimental group(N=30, Male=18, Female=12) and a control group(N=29, Male=15, Female=14). In this study, the class cohesiveness performance test reorganized into 20 items for the level of elementary students by Shin-suk Gang, was applied, after complemented. And, the collected data were analysed through SPSS 14.0. T-test was applied to find out the difference of the average between the experimental group and the control group and the average difference in the pre-and post-test of the experimental group alone, and to see whether the control group and the experimental group are homogeneous. The research design of this study is pre-and post-test control group design. The result of this study is as follows: The result of Independent t-test and Paried t-test on the cohesiveness score and sub-factor scores tells us that the experimental group which received the social skills training showed better achievement that deserves our attention compared to the control group. This result suggests that student's class cohesiveness(class atmosphere, mutual trust, morale, a sense of unity, communication) is positively affected by the social skill training. Accordingly, social skill training which develops class cohesiveness can be an effective strategy for elementary school students to make them more intimate and cooperative with their classmates.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.196-204
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• 2012

This research focused on the effects of adding Hizikia fusiforme to Jeolpyun. We were able to demonstrate in this study that Jeolpyun after the addition of Hizikia fusiforme had the potential to become a functional food. Jeolpyun with 0, 2, 4, 6, and 8% of Hizikia fusiforme was analyzed by water content, color, sensory and textural characteristics immediately after production and one day later. The five different types of Jeolpyun did not show any significant differences in water content. However, all the Jeolpyun with Hizikia fusiforme showed slightly higher water retention ratio than the control after storage. As the result of Hunter's color values, lightness decreased significantly as the amount of Hizikia fusiforme increased. Redness increased in the Jeolpyun with Hizikia fusiforme compared with the control. Yellowness was highest in the Jeolpyun with 2% of Hizikia fusiforme and decreased with an increase in its content. In the textural analysis, hardness, chewiness, adhesiveness and gumminess of Jeolpyun with 2% and 4% of Hizikia fusiforme were similar to those of the control, whereas springiness of Jeolpyun with 2%, 4% and 6% of Hizikia fusiforme were similar to that of the control group. Cohesiveness significantly decreased as the amount of Hizikia fusiforme increased. When the Jeolpyun was preserved for one day, all five Jeolpyun showed significant increases in hardness, gumminess and chewiness. However, their adhesiveness significantly decreased. Cohesiveness decreased in all Jeolpyun except for the 8% Jeolpyun. In sensory evaluation, color and aroma became stronger as the content of Hijikia fuziforme increased, and 2% Jeolpyun showed similar hardness with the control. Jeolpyun with Hijikia fuziforme showed no difference in cohesiveness with the control, but the adhesiveness showed a little increase when compared to the control. The overall acceptability of 2% Jeolpyun showed slightly higher than control. After one day of storage, Jeolpyun with 2% of Hijikia fuziforme also showed the highest overall acceptability. And the overall acceptability showed the biggest decrease in the control group. Overall acceptability showed strong negative correlation with color, aroma and hardness, and showed strong positive correlation with cohesiveness and adhesiveness. After one day of storage, overall acceptability showed a decrease in correlation with color and smell and an increase in correlation with cohesiveness, compared to before storage. Results of multiple regression analysis showed that hardness had the biggest influence(-) on the overall acceptability of Jeolpyun, aroma and cohesiveness ranked second(-) and third(+) respectively. After one day of storage, cohesiveness had the biggest influence on the overall acceptability of Jeolpyun. Color and adhesiveness ranked second(-) and third(+) respectively. It can be seen that different factors influence overall acceptability of Jeolpyun after storage.

• Journal of Navigation and Port Research
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• v.38 no.5
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• pp.527-539
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• 2014

This study establishes the research model and sets up the hypothesis in order to analyze the effect of the type of mixed manning and the ratio of foreign crew on the group cohesiveness, job satisfaction and organizational commitment in ship organizations and the moderating effect of the acceptance and adaptation of cross-culture. For statistical hypothesis testing, it conducts a questionnaire survey targeting mixed manning ships and examines empirically the inter-variables relation through the regression. The result of empirical research is that the group cohesiveness, job satisfaction and organizational commitment in the ship organization of Korean master(chief engineer) and foreign officers is higher than that of Korean master and officers. Moreover, it is found that the group cohesiveness of 31~50% foreign crew group is less than that of the others. However, There is no moderating effects of the acceptance and adaptation of cross-culture. Additionally, it demonstrates the higher job satisfaction and organizational commitment in the stronger cohesiveness groups. The finding suggests the rationale that shipping and ship management companies could raise the group cohesiveness, job satisfaction and organizational commitment by moderating the type of mixed manning and the ratio of foreign crew.

• The Korean Journal of Franchise Management
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• v.9 no.3
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• pp.31-43
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• 2018

Purpose - This study examines the role of foodservice franchisee's perceived justice(distributive, procedural, and interactional) in developing long-term orientation to franchisor and investigate the mediating role of cohesiveness and relationship satisfaction in the relationship between franchisee's perceived justice and long-term orientation to franchisor. Research design, data, and methodology - We collected data from managers and owners in foodservice franchisees located in Seoul, Korea. Among a total of 500 questionnaires, 500 questionnaires were returned. After excluding 36 invalid respondent questionnaires, 496 valid questionnaires(response rate of 99.2%) were analyzed using frequency, confirmatory factor analysis, correlations analysis, and structural equation modeling with SPSS 21 and SmartPLS 3.0. Result - The findings of this study are as follows: First, distributive justice and interactional justice had positive effects on cohesiveness, but procedural justice did not. Second, distributive justice and interactional justice had positive effects on relationship satisfaction, but procedural justice did not. Third, cohesiveness and relationship satisfaction had positive effects on franchisee's long-term orientation to franchisor. Conclusions - The implications of this study are as follows. First, this study found that procedural justice can create a high cohesiveness and identification of franchisee and also maintain a cooperative relationship with the franchisor. Second, this findings suggest that the perceived distributional and interactional justice can improve the satisfaction with the franchisor and thus positively influence the intention to maintain the relationship and the intention to recontract. Third, the results of this study indicate that the cohesiveness of franchisees can play a pivotal role to improve their satisfaction with the franchisor and pursue mutual development by continuously maintaining stable business relationship with franchisor. The findings of this study are subject to at least three limitations. First, the research subject is limited to the food service franchise shops in Seoul area, so the sample was not nationally representative of the franchise stores. Second, the perceived fairness is measured only from the point of view of the franchisee, and this study has a limitation to examine the difference between the perceived franchisee's and franchisor's justice. Third, Future research needs to identify more closely the relationships between perceived fairness and long-term orientation by gathering specific quantitative data such as the renewal rate and the business performance.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.591-598
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• 2013

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).

• Culinary science and hospitality research
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• v.13 no.4
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• pp.256-268
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• 2007

This research examines how various dimensions of physical environments influence employees' emotional responses in restaurants, and how these emotional responses, in turn, influence employees' group cohesiveness. The result of empirical research indicates that restaurant physical environments have a significant effect on employees' emotional responses, and that these psychological experiences serve as critical mediators in the physical environment-group cohesiveness relationship in restaurants. However, the effects of physical environ-ments of restaurants on employees' psychological responses varied with the dimensions of physical environ-ments. First, the effect of spatial layout and functionality on pleasure and dominance was significant, not on arousal. Second, ambient factors influence on all dimensions of emotional responses, including the arousal level. In turn, all dimensions of emotional responses have significant effects on employees' group cohesive-ness. Therefore, the result suggests that restaurants should manage(or, improve) their physical environment conditions for inducing employees' positive emotional responses.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.17-24
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• 1990

1. The major components of Omija were found as moisture (16.12%) crude fat (10.5%) crude protein (8.66%) crude ash (3.47%) reducing sugar (5.32%). 2. Omija jelly receipe were summarized as follow; (1) 5% of gelatin concentration was shown to be the most desirable. (2) 15% of sugar concentration was shown to be the most desirable. (3) 12, 15, 18 hrs. of extract time was not significantly different in Omija extract. (4) It was the most desirable for 30g of Omija to boil during 30 minutes in boiling Omija extract. 3. Result of Omija jelly by Instron that Hardness, Adhesiveness, Gumminess tend to increase as the addition level of gelatin concentration increased but Cohesiveness was changed irregularly. 4. Hardness Adhesiveness tend to increase as the addition level of increase as the addition level of sugar concentration increased but Cohesiveness Gumminess was not significant difference. 5. Hardness, Adhesiveness tend to increase as the addition level of extract time increased, but Cohesiveness, Gumminess was not significant difference. 6. Color value of Omija jelly (gelatin 5%, sugar 15%, 18hr. extract) was shown $x=7.94{\pm}0.047,\;y=4.24{\pm}0.047,\;z=6.34{\pm}0.067$ in Omija extract and Omija jelly (gelatin 5%, sugar 15%, Omija 50g, 30 minutes boiling) was shown $x=7.76{\pm}0.038,\;y=3.88{\pm}0.02,\;z=6.12{\pm}0.021$ in boiling Omija extract. 7. Appearance of Omija jelly had significant relationship with Cohesiveness by gelatin concentration and texture of Omija jelly had significant relationship with Adhesiveness by gelatin concentration. 8. Appearance of Omija jelly had significant relationship with Cohesiveness and texture of Omija jelly had significant relationship with Gumminess by boiling Omija extract.