• Journal of the Korean Applied Science and Technology
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• v.37 no.5
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• pp.1390-1401
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• 2020

This study is a descriptive research to identify the relationship among violence experience, resilience and job stress of nurses working in emergency department. The subjects of this study were 143 nurses with over one year working in emergency departments of 6 hospitals located in D city and C city and collected data through structured questionnaire. It was from November 6th to November 15th. The degree of violent experience of the subjects was 1.26 ± 1.31 out of 4. The average score of resillience was 2.50 ± 0.55 out of 4. The average score of job stress was 3.62 ± 0.49 out of 5. The result of correlation between violence experience, resilience and job stress, among the sub factors, in the correlation among violence experience and job stress sub factors, verbal violence experience was significantly positively correlated with nursing work(r=.194, p=.010), role conflict stress(r=.158, p=.030), and physical threat experience was positively correlated with nursing work(r=.200, p=.008), role conflict(r=.162, p=.027), and conflict with doctor(r=.145, p=.042). In the correlation between resilience and job stress sub factors, nursing work stress is hardness(r=-.189, p=.012), persistence(r=-.165, p=.025), and optimism (r=-.186, p=.013) and there was a negative correlation with the region. Expertise stress is hardness(r=-.230, p=.003), persistence(r=-.195, p=.010), optimistic(r=-.194, p=.010) and there was a negative correlation. Nurse-treated stress was positively correlated with spirituality(r=.154, p=.033). In the subcategory correlations of resilience and violent experience, the hardness had a negative correlation with the physical threat(r=-.150, p=.037) experience. The persistence was negatively correlated with the experience of physical threats(r=-.138, p=.050). The optimism was negatively correlated with the experience of physical violence(r=-.151, p=.036). As a result, it is necessary to create a safe working environment free from violence and to reinforce training on how to deal with violence in order to reduce the job stress of emergency department nurses. In addition, measures to cope with stress according to age and work experience and programs to increase resilience should be developed and mediated to reduce the job stress of emergency department nurses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.456-463
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• 2006

The purposes of this study were to extract choice attributes of bakery cafe customers and to conduct important- performance analysis (IPA) of choice attributes perceived by bakery cafe customers. The questionnaire was developed through literature review and focus group interview, and modified after pilot test. The questionnaires for main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analysis (85.9%) and the statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, exploratory factor analysis, reliability analysis, and correlation analyses. The main results were as follows. 'Products', 'convenience to use', 'services and price', 'interior environments' 'brand' and 'location' dimensions were extracted as choice attributes dimensions of bakery cafe customers and customers of bakery cafe regarded 'sanitation and cleanness', 'kindness of employees', 'quality of products', 'comfortable and pleasant facilities' and 'taste of bakery products' as more important than other attributes. In addition, the results of IPA showed that marketing managers of bakery cafes should focused on the dimension of 'services and price' in the reason that this dimension was low at performance although customers regarded it very important. Overall, researchers and managers of bakery cafes should understand unique choice attributes of bakery cafe customers, and make efforts to establish marketing strategies that meet bakery cafe customers' needs.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.10 no.5
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• pp.1-13
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• 2015

The purpose of this research is to do exploratory analysis on the relationships between demographic characteristics of entrepreneurial candidates and their developmental level of entrepreneurial traits as well as the choice of business field. We analyzed gender, age, and educational level of the entrepreneurial candidates and their developmental level of entrepreneurial traits such as achievement tendencies, degree of awareness, planning skills, sincerity, interpersonal relationship, and problem-solving skills. Industry fields were classified into 4 types: restaurants, retail, services, internet business. Descriptive statistical analyses, logistic regressions, and variance analyses were performed about the sample data gathered from 1,441 persons since the year 2002 to 2014. Males and highly educated above university preferred service industry than restaurant, retail, and internet business. Females preferred internet business, retail, and restaurants than service industry field. The young persons under 20 showed higher probability to choose internet business. The college level and high school graduates preferred retail and restaurants than service industry. The developmental level of entrepreneurial traits were higher in male and highly educated. By this study, we could find the divide between groups with high and low probabilities of failure: restaurants and retail field showed higher failure probability than service industry in the business fields of self-employed. Furthermore, we could identify that entrepreneurial traits also had been developed differently depending on the groups. It is necessary to refrain from entering into the fields with high failure probabilities as well as to provide supporting policies to build the systems and environment to reduce the cases to begin new business without special knowledges and know-hows. The competency development training should be provided in the early stage of start-ups considering their entrepreneurial traits and aptitudes. Not only the assessment of the entrepreneurial traits but also professional counseling from initial stage are necessary.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.13 no.5
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• pp.103-118
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• 2018

This study would provide the basic data informative for establishing a VMD strategy, covering design and marketing for business owners and prospective entrepreneurs, including the persons concerned with the food and beverage industries by investigating the relationships of the impacts of several factors in the cognitive dimension factors of VMD in food and beverage stores on consumers' emotional response and behavior intention and the mediating effect of emotional responses, applying the concept of VMD to the food and beverage industries. To check this research purpose, data were collected through a survey, conducted with various consumers in their 20s through 60s who have experienced the use of food and beverage stores. The period of the survey was from September 20 through October 10, 2017, 202 copies of questionnaires were collected without missing values and used as data for the final analysis. As for the analysis of the data, using SPSS statistical software, frequency analysis and descriptive statistics, analysis of reliability and validity, correlation analysis, single and multiple regression analysis were conducted. According to the results of this study, first, the relationship of the impact between the VMD cognitive dimension of food and beverage stores and customers' emotional responses was statistically significant. In concrete, all factors of VMD cognitive dimension, including the factors of suitability and daily escape had positive (+) impacts on positive emotions. Second, as a result of an analysis of the impact of emotional responses felt in the process of visiting the food and beverage stores on customers' behavior intention, it turned out that positive emotions had a positive (+) impacts on visit intention and recommendation intention while negative emotions did not have any impacts on visit intention and recommendation intention. Third, as a result of an analysis of the impact of VMD cognitive dimension on behavior intention, the suitability and balance of the VMD cognitive dimension had positive (+) impacts on visit intention while daily escape and functionality had positive (+) impacts on recommendation intention. Fourth, as a result of checking if emotional responses had a mediating effect in the relationship between the VMD cognitive dimension and behavior intention, positive emotions had a full mediating effect while there was no mediating effect of negative emotions between the VMD cognitive dimension and behavior intention. In conclusion, this study found that the VMD cognitive dimension of food and beverage stores affected consumers' emotional responses and that emotional responses were a factor affecting behavior intention and proved that consumers' emotional responses differed depending on the factors in the cognitive dimension. Thus, in food and beverage stores, it would be necessary to make effective designs of the stores and differentiate the presentation of them through utilizing detailed factors of the cognitive dimension of VMD. Also, the results of this study could be utilized as the appropriate marketing tools for customers in food and beverage stores and as the basic data for establishing the strategy.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.4
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• pp.117-125
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• 2020

This study was conducted to investigate differences in self-efficacy, self-esteem, and vitality related to physical exercise and health consciousness. A descriptive research design, x² test, and t test were used. Data were collected from May 1 to June 30, 2019, at K city. Participants were 220 nursing students of mean age 23.7 years; 187 (85.5%) were women, 99 (45.0%) exercised regularly; 138 (62.7%) were positive about their health Ed. Note: Please confirm that these edits convey your intended meaning. The scores Ed. Note: This is not clear. Here, do you mean "mean scores of all participants"? of self-efficacy of health and body were 2.93±0.35 and 3.16±0.37, respectively; self-esteem, 2.94±0.43; and vitality, 3.78±0.52. There were significant differences in self-efficacy of health (t=3.68, p=<.001), motor function (t=5.39, p<.001), psychological function (t=2.10, p=.037), nutritional function (t=2.50, p=.013), efficacy of health management (t=2.37, p=.019), and vitality (t=12.63, p=<.001) related to physical exercise. Self-efficacy of health (t=3.73, p=<.001), motor function (t=3.29, p=.001), psychological function (t=4.01, p<.001), nutritional function (t=2.62, p=.009), efficacy of health management (t=2.51, p=.013), self-efficacy of body (t=2.59, p=.010), self-esteem (t=3.91, p=<.001), and vitality (t=2.92, p=.004) were related to health consciousness. Physical exercise and previous experience of body weight loss contributed to enhanced self-efficacy of health and vitality and health consciousness contributed to enhanced self-efficacy of health and body, self-esteem, and vitality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.801-808
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• 2006

The purposes of this study were to measure customer orientation of dietitians engaged in contract foodservice management companies, and to examine the impacts of personal characteristics and organizational characteristics on the customer orientation of dietitians. The questionnaires developed for this study were distributed to 230 dietitians of contract foodservice management companies, including 4 major companies, in Seoul and Gyeonggi areas. A total of 187 (81.3%) questionnaires were used for analysis, and statistical analyses were conducted using SPSS (Win 11.5) for descriptive analysis, correlation analysis, t-test and ANOVA. The average customer orientation score of the dietitians was 3.77 (SD=0.40) and it seemed that most respondents evaluated themselves as customer-oriented. Further analyses revealed significant differences in customer orientation among different position (p<0.05) and payroll (p<0.01) groups.'Type of menu' also affected the customer orientation (p<0.01). Overall, it is needed to design efficient training programs that improve service skills and customer orientation of dietitians, and the understandings on variables affecting customer orientation would help it.

• Journal of Distribution Research
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• v.17 no.3
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• pp.115-132
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• 2012

This study empirically examines the impact of SSM market entry on changes in market shares among retailing types. The data is monthly time-series data spanning over the period from January 2000 to December 2010, and the effect of SSM market entry on market shares of retailing types is analyzed by utilizing several key factors such as the number of new SSM monthly entrants, total number of SSMs, the proportion of new SSM entrant that is smaller than $165m^2$ to total new SSM entrants. According to the Korean Standard Industrial Classification codes, the retailing type is classified into 5 groups: department stores, retail sale in other non-specialized large stores(big marts), supermarkets, convenience stores, and retail sale in other non-specialized stores with food or beverages predominating (others). The market shares of retailing types are calculated by the ratio of each retailing type monthly sales to total monthly retailing sales in which total retailing sales is the sum of each retailing type sales. The empirical model controls for the size effects with the number of monthly employees for each retailing type and the macroeconomic effects with M2. The empirical model employed in this study is as follows; $$MS_i=f(NewSSM,\;CumSSM,\;employ_i,\;under165,\;M2)$$ where $MS_i$ is the market share of each retailing type (department stores, big marts), supermarkets, convenience stores, and others), NewSSM is the number of new SSM monthly entrants, CumSSM is total number of SSMs, $employ_i$ is the number of monthly employees for each retailing type, and under165 is the proportion of new SSM entrant that is smaller than $165m^2$ to total new SSM entrants. The correlation among these variables are reported in