• The Journal of Sustainable Design and Educational Environment Research
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• v.19 no.3
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• pp.38-47
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• 2020

This study analyzed the perceptions of teachers to establish the direction for managing the space outside an elementary school. Satisfaction with outdoor school spaces is influenced by the satisfaction with tree and flower plantation and outdoor rest spaces. This study found that the longer the working years of a teacher, the higher their awareness of the importance and necessity of outdoor spaces in the school. Respondents emphasized the lack of manpower and budget, as well as the indifference of the administration as hindrances to the management of outdoor spaces in the school. The outdoor space in the school should include a secure play area, plant education space, class practice spaces, and a rest area. Furthermore, the space outside the elementary school should support learning, playing, and resting. To this end, facilities such as benches, pergolas, outdoor classrooms, ecological ponds, farms, and flower beds should be provided. In an outdoor space, plants featured in textbooks, seasonal plants, and those that provide shade can be planted along with labels to provide information and thereby promote learning. The teachers expected that the management of the external space will have an educational and emotional effect on students. In response to the innovation of the school spaces, it is necessary to continuously manage the external spaces to achieve educational and emotional effects by organically connecting the outdoor spaces with the indoor space. For this purpose, it is required to provide support for securing budgets and manpower, and to introduce relevant policies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1794-1800
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• 2009

This research was performed to acquire dietitians' attitudes toward events marketing at school foodservice operations in the Busan area. A total of 359 questionnaires were distributed to dietitians employed at school foodservice operations in Busan from July 1 to 31, 2006 (response rate: 93%). All dietitians assessed the importance and performance of event marketing at 3.39/5.00 and 2.78/5.00. The elementary and high school had significantly (p<0.01) higher average scores of performance of event marketing than those of the middle school. The contract managed foodservices had significantly (p<0.01) higher average scores of performance of event marketing than those of the independent managed foodservices. In the Importance-Performance Analysis (IPA), high importance and high performance (B area: doing great) were seasonal event, traditional festival day event, subdivisions of the seasonal event, environment event, school event, the day event and high importance whereas low performance (A area: focus here) was health event. Event marketing increased customer satisfaction and confidence. Therefore, these results suggest that there may be a need to implement special events at school foodservice in order to increase students' satisfaction.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.452-462
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• 2014

Purpose: The purpose of the study was to evaluate the status of events and importance-performance analysis (IPA) between industry and school foodservices. Methods: The study subjects were dietitians in industry foodservices (n = 73) and nutrition teachers in school foodservices (n = 135) in the Jeonbuk area. Demographic characteristics, status of events, and problems of implementing events were assessed using a self-administered questionnaire. Results: Approximately 67% of industry foodservices had implemented an event a month, whereas 40.7% of school foodservices did not implement events for students. The type of events that industry and school foodservices had implemented most frequently were Sambok event, Dongji event, Daeboreum event, Spring-Namul event, and Chuseok event. The industry foodservices had significantly higher average scores for performance of events than those of the school foodservices (p < 0.001). In the Importance-Performance Analysis (IPA), high importance and high performance (A area: doing great) in industry foodservices were seasonal events, traditional festival day events, anniversary events, traditional seasonal events, and personal memory events, whereas in school foodservices were traditional festival day events, traditional seasonal events, school events, and environment events. Conclusion: These results showed that events are important for the increase in customer satisfaction. Therefore, it is necessary to consider educational programs on event implementation for dietitians and employees in industry and school foodservices.

• Journal of Environmental Impact Assessment
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• v.32 no.2
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• pp.134-145
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• 2023

Currently, the floodplains of major rivers are transforming into various types of waterfront spaces according to the increase in leisure activities and improved accessibility. In general, waterfront activities in river channels tend to be concentrated in summer, and the waterfront activities during this period directly affect water quality. Accordingly, it is necessary to accurately compare and evaluate the characteristics and water quality of waterfront activities during the period when waterfront activities are concentrated. In this study, the following research was conducted to compare and analyze the current status of waterfront activities of users of waterfront areas and the water quality of waterfront areas. First, three waterfront areas were selected for investigation using the information from the Ministry of Environment's water quality measurement network. Second, a survey was conducted on the satisfaction and types of waterfront activities targeting users of waterfront areas. Third, water quality grades were calculated based on monthly water quality measurement factors and compared. Fourth, statistical analysis (one-way analysis of variance) was conducted to see if there was a significant difference in water quality characteristics between periods of high waterfront activity and periods of low waterfront activity using water quality measurement data for the last 5 years. As a result of this analysis, the following conclusions were drawn in this study. First, the use of waterfront activities was investigated in the order of camping, water skiing, fishing, swimming, and rafting. Second, satisfaction factors for waterfront activities were investigated in the order of activity convenience, water quality, waterlandscape, transportation access convenience, and temperature. Third, it was found that satisfaction with water quality in waterfront areas was generally unsatisfactory regardless of the water quality grade presented by the competent authority. Fourth, as a result of comparing the water quality measurement network data of the Ministry of Environment by water quality grade, generally good grades were found, and in particular, there was a difference in grade frequency by season in the BOD category. Fifth, as a result of statistical analysis (one-way ANOVA) of water quality monitoring network data by season, there were statistically significant differences in COD, BOD, TP, and TOC except for DO. Considering the results of these studies, it is judged that it is necessary to prepare a comprehensive management system for water quality improvement in the waterfront zone and to improve water quality during periods of high waterfront activity, and to prepare a water quality forecasting system for waterfront areas in the future.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.34-50
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• 2012

This study conducted the empirical analysis of the influence that are quality attributes, and strengths, weaknesses, low ranking and excess of Korean restaurants menu on revisit intention based on differences between importance and satisfaction by surveying Korean students in Paris, and also conducting IPA analysis based on survey result. The result of IPA analysis showed weaknesses that are the visual elements of foods; in contrast it showed strengths that are the price, temperature, taste, quantity, cleanliness, freshness, and flavor of dishes. Also it showed low ranking that are seasonal items, authenticity, originality, sizes, colors, texture, explanations, ingredients, recipes of menu, classification of healthy food, suitability of bowls, creativity of existing food. Therefore, it is found that the higher recognition of attributes, organic functions, properties, and explanations of menu, the higher revisit intention. It showed that explanations, sensibility, characters, quality of menu influenced on revisit intention according priority by analysis of quality attributes of menu on revisit intention. This study is significant in that it provides useful data services for marketing strategies and operational suggestions to globalization of Korean food by analysis local menu of Korean food service industry.

• Korea Journal of Hospital Management
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• v.13 no.4
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• pp.27-45
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• 2008

This research focused on a total of 378 patients with external injuries under the age of 14 who visited the emergency center at a university hospital in Korea, during the months of January, April, August and November between January and December of 2007. In addition, the survey was conducted only on even number days and ranged across the whole year to reflect the impact of seasonal characteristics on the collected data. The research focused on determining the characteristics and inflicting cause of these patients with external injuries, analyzed the total time spent in the emergency room and obtained the following results. 1. When classifying the patients into different genders, the proportion of males (67.5%) was higher than that of females (32.5%). According to the different age groups, the highest ratio, at 61.1 %, was patients under the age of six. 2. Looking at the total number of minutes spent in the emergency room, the longest amount of time occurred during April with 162.7 minutes, followed by 121.9 minutes in January and 92.4 minutes in November. August had the shortest period of time spent in the emergency room, a significant statistical difference from the other periods of the year (p<0.001). 3. Regarding the amount of time required for each examination, patients required to provide a urine test spent an average of 204.7 minutes while those who did not spent 113.5 minutes on average. This is a 5% statistical difference among the two groups (p>0.05). 4. Looking at the five most commonly diagnosed problems in the emergency room, the total number of people with these top five commonly diagnosed illnesses comprised 55.6%, or 210 patients out of 378. 5. Utilizing the Decision Tree Model to estimate the total number of minutes required per visit, the first classifications were made using a chemical examination factor. People subject to chemical classification spent an average of 177.7 minutes, which was longer than the overall average of 115.2 minutes, and those exempt from chemical examination spent an average of 103.8 minutes, which was shorter than the average Conclusion; Effort to curtail the total time spent in emergency rooms is vital in guaranteeing efficient management of hospitals and providing medical services. The delay experienced by many comprehensive professional medical centers must be resolved through the establishment of effective delivery of medical services, increased supply of patient rooms and other policy oriented implementations. However, for now, this problem must be resolved by increasing the level of patient satisfaction and guaranteeing effective operation of patient rooms, which will significantly contribute to the general management and success of hospitals and institutions.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.444-450
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• 2009

This study examined the preferred salinity levels of soups by different demographic groups in order to establish desirable serving conditions for soups with respect to customer satisfaction and health. The salinity levels were measured in August and November to determine seasonal variations using a digital salinity measuring device. Four demographic groups totaling 1,723 individuals were surveyed from institutional foodservice establishments (IFEs) in elementary schools (ES: male 202/female 194), middle-high schools (MHS: 268/216), universities (UNIV: 208/238), and companies (COM: 182/215) in Seoul. Various thin or thick soups typically offered in foodservice establishments were served salty (1.2%) and less salty (0.4%) at $55{\pm}2^{\circ}C$ in a 50 mL portion. The preferred salinities of the soups were found to be 0.71%, 0.79%, 0.76%, and 0.74% for ES, MHS, UNIV, and COM, respectively. Men had 0.02~0.08% higher preferences than women in ES, MHS and UNIV. The customers also preferred higher salinity levels in November than in August, and in thick soups than in thin soups. The salinities preferred by school children were significantly (p<0.01) lower than those of soups by the IFEs. A similar observation was made for MHS, in which each IFE served the soups with significantly (p<0.01) higher salinities than those preferred by the students. Again, at two COM IFEs, the salinities of the soups served were significantly higher than those preferred by the customers. However, for one of UNIV, the salinity of the served soup was significantly (p<0.05) higher than that preferred by the students, while in the two other UNIV no significant differences were noted between the salinity of the served soup and the level preferred by customers. The surveys showed that 9 out of 12 IFEs served soups having salinities that were significantly higher than those preferred by customers. In particular, regardless of preference, the MHS group was served soups with higher salinity levels than the other demographic groups. The salinities of the soups provided by the IFEs were unnecessarily high for the levels preferred by the customers. Therefore, IFEs should make an effort to serve soups that are less salty soups to enhance public health.

• Journal of the Korean Institute of Landscape Architecture
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• v.38 no.5
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• pp.53-63
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• 2010

The purposes of this study are to classify the characteristics of parks by park use patterns and the understanding of design concepts and to analyze the difference of cognition of design concept between designers and park users. The literature studies and surveys were performed to analyze park use patterns and understanding of design concepts for Seoul Forest Park, Yeouido Park and Seonyudo Park. Several statistical methods have been used such as descriptive analysis and importance-performance analysis. The results of this research are as follows. As the results of an analysis of park use patterns, Seonyudo Park may he qualified as an urban landmark park, while Yeouido Park can he classified as a neighborhood park. Seoul Forest Park bas characteristics of both. Second, the higher frequency of visits generally leads higher preference. Third, the overall cognition of the design concepts of parks shows 3.51 on average, which is comparatively high. The functional concepts are better transmitted to the users compared to abstract concepts. The cognition of the design concepts of each park are evaluated in the higher order of Seonyudo Park, Seoul Forest Park and Yeouido Park. Fourth, the cognition levels of detailed design concepts for each place are lower than the overall design concepts. On the other hand, levels of satisfaction are increased after the design concepts are noticed. It would he necessary make the effort to give information about the design concept of each space. The results of this study are limited in that it covers only three parks in Seoul, and did not consider seasonal variables. Nevertheless, this study may he significant in that it dealt with the cognition of design concepts for urban parks, focusing on the difference between designers and visitors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1381-1391
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• 2009

Dietary life style of the elderly living in rural areas of Gyeongbuk Andong during the busy farming season was surveyed and a monthly meal plan for the elderly was developed using eco-friendly native crops and considering the characteristics of a busy farming season and their preferences. A week meal plan was selected and applied to those fields. The meal plan was developed for an elder's house in Gyeongbuk Andong during the busy farming season. Especially, to increase the intake of calcium and dietary fiber, bamboo sprouts, pepper leaves, dried slices of whitebait, and fried anchovies were used. Considering the busy farming season, the ginseng chicken soup and the soybean noodle soup were served to provide high quality of protein and to improve health condition. A cold soup of cucumber and brown seaweed was used to supplement liquid, vitamins, and minerals. The results are as follows: the highest score of the preference on a staple was 8.77 for the boiled barley of menu 5; the favorite soup was the ginseng chicken soup (8.73) in menu 4; for side dishes, those in menu 5 were most popular (8.69); the favorite meal was the ginseng chicken soup of menu 4 (8.69). Regarding the amount of leftover foods, the lightest was 30.14 g in Gyeongbuk Andong menu 3 which significantly indicates high preference (p<0.05). The current study was a planned meal service menu using local crops and seasonal foods, which was actually applied to the field resulting in high preference and satisfaction levels.

• Proceedings of the Korean DIstribution Association Conference
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• 2003.02a
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• pp.123-166
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• 2003

Marketing channel is recognized as one of the society systems which have the character of functional organization. These organizations are related to each other for specialized and cooperative work. Channel members in distribution channel are striving to accomplish exchange through reciprocal action. Thus channel members exercise their power to take better position in exchange. There will be struggling between members about satisfaction and conflict during this power exercise. Now a days, buyers use more harsh power as large retail firms are increasing. This phenomenon is occurring in the distribution channel. However, there will be different phenomenon in case of agricultural products. Not like industrial product suppliers, agricultural product suppliers have various supply channels and many agricultural products are seasonal. It has also unstable amount supplies. There should be differentiated marketing in agricultural products. Relatively weaker powered suppliers have to strengthen comparative factors and also have to be technically specialized through assessed experience in order to establish strong product sales chain. Making a brand of agricultural product would be also a good idea to increase the product comparability. Channel members need to be recognized their specialized functions in order to make balanced distribution channel. There have to be conversion of concept of relation between suppliers and buyers from subordinate relationship to cooperative relationship.