• 대한물리치료과학회지
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• 제29권1호
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• pp.15-29
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• 2022

Background: The purpose of this study was to suggest agenda priorities for research and development with physical therapy technology. Design: Cross-sectional study. Methods: A survey was consecutively done to 62 experts working in physical therapy research areas to investigate the priority of the categories. Paired T-tests and Importance-Performance Analysis using SPSS 21.0 package were conducted to find the differences between importance and satisfaction of the categories and the order of priority. Results: In results, it was developed that the research and development with physical therapy technology were divided with 18 categories. And the importance were significantly higher than satisfaction in 18 categories. Specifically, categories about assistive technology and robot rehabilitation were found to be on the high importance and lower performance quadrant. Conclusion: In sum, this study was meaningful in finding usage categories of research and development with physical therapy technology and investigating Importance-Performance differences for deriving research and development with physical therapy technology.

• 한국식품영양학회지
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• 제23권4호
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• pp.470-477
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• 2010

The purposes of this study were to identify the evaluation categories, areas, attributes of the hospital food service and to define the relative importance of the evaluation categories, areas, attributes of the hospital food service using analytic hierarchy process. A survey was conducted from January 8th to 25th in 2007. Questionnaires were mailed to the 310 directors of dietetic departments of hospitals that included 160 primary hospitals, 107 secondary hospitals, and 43 tertiary hospitals. The result of the analytic hierarchy process indicated that relative importance of evaluation category was 0.5259 for food service management and 0.3407 for nutrition care. The food service management consisted of four subcategories, which are equipment standard, sanitation, production, and delivery service. Sanitation(relative importance: 0.2652) was the most important area among the subcategories and it was followed by equipment standard(0.2067), delivery service(0.1864) and production(0.1848). The nutrition care has two subcategories, menu management and meal management. The relative importance of menu management(0.4174) was higher than that of meal management(0.3555). The quality of food service and nutrition care to inpatients can be improved by the evaluation system based on appropriate applications of the developed evaluation indicators for hospital food service systems.

• 대한영양사협회학술지
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• 제10권2호
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• pp.190-196
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• 2004

The purposes of this study were to investigate the importance level on factors affecting the foodservice management contract perceived by the salespersons in the foodservice company. To get the data on the perceived importance level on the affecting the foodservice management contract, the questionnaires were developed by the delphi technique and modified by the pilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting the foodservice management contract and the importance level on the factors were measured by 5-likert scale. From March 12 to April 13 in 2003, the self-administrative questionnaires were mailed to the 60 salespersons. The questionnaires were responded from the 48 salespersons(respondent rate : 77 %). As a result, the salesperson.perceived importance level of "the sales ability" was higher than those of the other categories in the private contract and the salesperson.perceived importance level of "the evaluation of the foodservice company" was higher than those of the other categories in the competitive bid. The importance of the "the evaluation of the foodservice company" between the private contract and the competitive bid was significantly different(p<.05), and the importance of "the sales ability" of the competitive bid was significantly higher than that of the private contract(p<.001).

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제30권3호
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• pp.45-56
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• 2024

Purpose: It is important to note that the relative importance of risk factors should be identified to successfully complete the remodeling project of general hospital. Approached by analytic hierarchy process (AHP), the present study aimed to systematically evaluate the risk factors for remodeling of general hospital. Methods: The present work classified the risk factors of general hospital remodeling into four major categories including the requirements survey stage, planning and design stage, dismantling and construction stage, and maintenance stage. In addition, four sub-categories were derived from each major category factor. Furthermore, five major categories and four subcategories were selected to be considered from the perspectives of two stakeholders of contractor and constructor. The relative importance of the major and sub-categories factors was calculated using the AHP technique on the survey data collected from 49 respondents who participated in the survey study. Results: The results indicate that, the risk factor of requirements survey stage was found to be the most important risk factor to consider among the four major categories of factors. Also, insufficient preliminary investigation, design inconsistencies in architecture/mechanics/electricity, occurrence of safety accidents, and insufficient review of various equipment capacities and performances were found to have the highest priorities of each subcategory factor group included in the four major categories. From the perspective of contractor, the error in predicting the construction period was found to be the most important risk factor. The occurrence of safety accidents during construction was found to be the most important risk factor to be considered by constructor. Implications: The result of the current work should provide important insights and guidelines for the risk management activity that contributes to controlling the project time, cost, and scope required for general hospital remodeling.

• Journal of Nutrition and Health
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• 제37권5호
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• pp.406-414
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• 2004

The purposes of this study were 1) to investigate the importance level on factors affecting the foodservice management contract perceived by the clients in the office building, government and public offices and manufacturing company in Seoul and Kyungi 2) to compare the perceived importance levels of the present contract and future contract 3) to compare the perceived importance levels of the competitive bid with those of the private contract. To collect the data on the perceived importance level on the affecting the foodservice management contract, the questionnaires were developed by the delphi technique and modified by the pilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting the foodservice management contract and the importance level on the factors were measured by 5-likert scale. From March 12 to April 13 in 2003, the self-administrative questionnaires were mailed to 280 clients. The questionnaires were responded from the 50 clients (respondent rate: 25％). On the factors affecting the present contract and the future contract, among the 4 categories (the appropriateness of foodservice operation plan, the evaluation of the foodservice company, sales ability, the conditions of the cost in the contract), the importance level of the appropriateness of foodservice operation plan was higher than those of the other categories. In the comparison of the perceived importance level between the present contract and the future contract, the importance level of 4 items (sanitation and safety management plan, menu management plan, service management plan, food cost per meal) in the future contract were significantly higher than those in the present contract (p＜.01, p＜.05, p＜.05, p＜.01). There were the significant differences between the private contract and competitive bid on the factors affecting the present contract in the 3 items, which were $\ulcorner$renewal plan for interior and environment$\lrcorner$, $\ulcorner$strategic alliance with the contractor$\lrcorner$, $\ulcorner$lobby of the foodservice company$\lrcorner$ (p＜.05, p＜.05, p＜.05). And on the factors affecting the future contract, there were significant differences in the 2 items, which were $\ulcorner$renewal plan for interior and environment$\lrcorner$and $\ulcorner$cost per meal$\lrcorner$in comparing the competitive bid and private contract (p＜.05, p＜.01). The clients perceived the appropriateness of foodservice operation plan was more important than the other categories in the future foodservice management contract. It was proposed that the foodservice management contract company should focus on the foodservice operation to satisfy the customers and clients in order to get more contract in the future.

• 한국식품조리과학회지
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• 제20권5호
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• pp.423-435
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• 2004

The purposes of this study were to compare, through a factor analysis, the perceived level of importance of 4 categories of features relating to food service management between salespeople and clients, to establish an effective marketing strategy for successful contracting. To obtain data on the perceived level of importance level of the factors affecting foodservice management contracts, questionnaires were developed using the Delphi technique, which were modified by apilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting foodservice management contracts, with the importance level of these factors measured on a 5 point-Likert type scale. Between March 12 and April 13 2003, the self-administrative questionnaires were mailed to the 60 salespeople and 280 clients. A total of 50 clients (25%) and 48 salespeople(77%) responded to the questionnaires. As a result, forprivate contracts and in competitive biding, the differences of the perceived importance level between the salespeople and clients of the 3 categories (the appropriateness of foodservice operation plan, sales ability, the conditions and costs of the contract) were significant. For the 5 items relating to private contracts, Field trip, Menu Management Plan, Sanitation and Safety Management, Cost per meal and Food Cost per meal, both the salespeople and clients perceived high levels of importance for all these items. For competitive biding, both the salespeople and clients perceived high levels of importance for the 6 item the Foodservice operation supportive system, Field trip, Menu Management Plan, Renewal plans for interior and environment, Cost per meal and Food Cost per meal.

• 대한지역사회영양학회지
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• 제2권4호
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• pp.593-604
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• 1997

The job characteristics and competencies of 285 dietitians in employee foodservices were investigated by worker-oriented job analysis methodology. The purposes of this study were to : a) determine the knowledge, abilities, skills and other characteristics(KASO, hereafter) needed for dietitians in two types of employee foodservice groups(self-operated vs. contracted) and b) the analysis of the degree of frequency and importance and entry requirements of KASO items listed below : their degree of frequency, the level of importance and their function as entry requirements. The 134 KASO items would be divided into 12 task categories. The questionnaire was mailed to 250 dietitians who are members of The Korean Dietetic Association Practice Group in self-operated foodservices(hereafter group A) and 250 dietitians who are employed in contracted foodservice companies(hereafter group B). Completed questionnaires were received from 285 dietitians(121 in self-operated, 164 in contracted) ; with a response rate of 57%. Statistical data analysis was completed using the SPSS/win and the SAS/win packages. The results of this study can be summarized as follows. 1) Analysis of the degree of frequency, importance and entry requirements of 134 KASO items in group A showed a high priority(score〉4.0) placed on 14 items in relation to dietetic tasks and 9 items in relation to human attributes, whereas in group B 19 items in relation to dietetic tasks and 11 items in relation to human attributes. 2) Comparing responses about the KASO items in the 12 task categories, there was a significant difference between the two sample groups with regard to degree of frequency : group A scored 3.29, group B scored 3.50(p〈0.01). With regard to importance of KASO items in 12 task categories, group A scored 3.78 and group B scored 3.88 showing no significant differences. With to entry requirements of KASO items in 12 task categories, group A scored 3.29 and group B scored 3.46 showing a significant difference(p〈0.05). (Korean J Community Nutrition 2(4) : 593-604, 1997)

• 한국콘텐츠학회논문지
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• 제20권6호
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• pp.156-166
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• 2020

본 연구는 IPA를 활용하여 의료기관에 근무하는 임상영양사의 임상영양관리업무의 수행도와 중요도의 인식차이를 조사하고자 하였다. 이를 위해 의료기관에 근무하는 100명의 영양사를 대상으로 분석하였다. 임상영양관리업무 17개 항목 모두에서 수행도와 중요도 인식에 유의한 차이가 나타났다. 중요도와 수행도 인식의 차이가 가장 큰 항목은 영양사의 임상영양 교육 참여 및 관련 직무 개발 활동(1.38), 가장 낮은 항목은 치료식 식사제공(0.69)으로 나타났다. IPA분석 결과 중요도와 수행도 모두 낮은 임상영양교육 참여 및 관련 직무 개발 활동은 우선적으로 개선해야 할 항목으로 분석되었다. 이를 위해 영양사에 대한 내외부 교육이 필요하다. 마지막으로 임상영양사를 의료인 범주에 포함시키는 정책과 효과적인 치료를 위해 의료진과 영양서비스관리에서의 협진이 무엇보다도 필요하다.

• 한국문헌정보학회지
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• 제45권3호
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• pp.327-343
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• 2011

본 연구는 국회전자도서관의 품질을 평가하고 개선방안을 수립하기 위하여 평가 도구를 설계하여 품질을 측정하였고, 개선방안 도출을 위해 ISA(Importance-Satisfaction Analysis) 기법을 적용하였다. 국회전자도서관 품질 평가 도구는 선행연구들에 기반하여 콘텐츠, 서비스, 그리고 시스템의 품질 차원으로 구성하였고 각 차원의 세부적인 항목은 선행연구 및 이용자들의 요구사항 분석을 통해 설계되었다. 각 세부 항목에 대한 측정지표에는 DigiQUAL에서 사용하고 있는 중요도와 만족도가 사용되었다. 국회전자도서관 품질 평가는 질문지법을 통해 수집된 이용자 270명의 응답을 사용하여 Excel 2007과 PASW Statistics 18로 분석하였다. 그리고 측정된 품질 평가 값을 사용하여 국회전자도서관 개선방안 수립을 위해 ISA기법을 적용하였고 그 결과 국회전자도서관 품질 차원 및 세부항목들 중에서 유지, 집중, 저순위, 그리고 과잉 품질 영역을 도출하였다.

• 대한지역사회영양학회지
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• 제9권2호
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• pp.233-240
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• 2004

This study was design to grope the suggestions leading synergic effects by bridging the gap between headquarters and branch office, and so to identify the infra-system of contract foodservice management company (CFMC) necessary for operating any kind of branch office including school, hospital and business and industry (B＆I). Among 8 categories consisted of infra-system in CFMC, 'C8. Evaluation ＆ analysis for branch office's operation' was the most important category in the headquarter's viewpoint, while 'C3. Sanitation management system' was the most important category in branch office's viewpoint. In support and application, 'C3. Sanitation management system' was the highest category in both headquarters and branch offices including school, hospital and B＆I. As a result of analysis on gap between main and branch office in importance, support and application in 8 categories, the efforts of communication and community of perception for infrastructure were needed, because 'C4. Education ＆ training for human resource management (HRM) system' and 'C8. Evaluation ＆ analysis for branch office's operation' in importance, 'C2. Menu management system', 'C4. Education ＆ training for HRM system', 'C6. Facility ＆ utility support system' and 'C8. Evaluation ＆ analysis for branch office's operation' in support had a gap. Correlation analysis to grasp the relation between importance of infra-system and headquarters' support or branch office's application showed that headquarters's importance and support were correlated positively in 'C3. Sanitation management system', 'C6. Facility ＆ utility support system', 'C7. Customer satisfaction management system' and 'C8. Evaluation ＆ analysis for branch office's operation' and branch office's importance and application were correlated positively in 'C1. Procurement ＆ food processing system', 'C5. Management Information system', 'C7. Customer satisfaction management system' and 'C8. Evaluation ＆ analysis for branch office's operation'. Lastly, 'C6. Facility ＆ utility support system' in the branch office of school and hospital and 'C2. Menu management system' in the branch office of B＆I were high in importance, low in support and application, therefore Intensive support for these categories was needed. In conclusion, continuous check and improvement for categories, which were identified as an urgent problems to be solved in this study, among infra-structure qualifying for CFMC, would enable contract foodservice industry that has grown quantitatively till now to grow qualitatively.