• Korean journal of food and cookery science
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• v.26 no.3
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• pp.252-262
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• 2010

This study was conducted to evaluate the sanitary performance and education of elementary and middle school food service employees, by administering questionnaires to 358 elementary school food service employees and 171 middle school food service employees in Seoul. The collected data were subjected to descriptive analysis and $X^2$ tests using the SPSS package program. On the questionnaire, items pertaining to personal hygiene, ingredient control, process control, safety management, and sanitation education were used to measure sanitary performance, with a maximum possible rating of 5 per each category. The results can be summarized as follows. Elementary school food service employees' had the following sanitary performances scores: personal hygiene(4.75), ingredient control(4.82), process control(4.73), safety management(4.69) and sanitation education(4.29). Middle school food service employees' had the following performance ratings: personal hygiene(4.62), ingredient control(4.71), process control(4.71), safety management(4.61) and sanitation education(4.05). In the elementary school employees, 59.8% received regular sanitation education once per month, while 67.3% of middle school employees received regular sanitation education more than once per month. At the elementary schools, food service sanitation education was conducted verbally(39.4%), while middle school sanitation education was principally carried out through the distribution of leaflets(41.5%). The average effectiveness scores for food service verbal education were 2.97 out of a possible 5 at the elementary schools and 2.94 out of 5 at the middle schools. In both elementary and middle schools, the majority of the employees attributed the low level of sanitation knowledge in food service to a lack of facilities and equipment.

• The Korean Journal of Health Service Management
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• v.8 no.2
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• pp.89-100
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• 2014

The purpose of this study was to reveal association between medical service quality, consumer satisfaction, service value and customer loyalty. Medical service quality was composed of physical quality, personal quality, technical quality, procedural quality. We thought these factors affect to the consumer satisfaction, service value and customer loyalty. For this study, 221 dental patients in Busan and Ulsan are participated in this study. The data were analyzed with descriptive statistics, t-test, ANOVA, pearson's correlation coefficients, and stepwise multiple regression analysis with SPSS 18.0 program. In conclusion, we obtained the next results. First, the influencing factor in consumer satisfaction were physical quality(${\beta}$=.519), personal quality(${\beta}$=.262), procedural quality(${\beta}$=.110), adjusted $R^2$=.537. Second, the influencing factor in service value were physical quality(${\beta}$=.253), personal quality(${\beta}$=.251), technical quality(${\beta}$=.210), procedural quality(${\beta}$=.136), adjusted $R^2$=.401. Third, the influencing factor in customer loyalty were personal quality(${\beta}$=.343), physical quality(${\beta}$=.302), procedural quality(${\beta}$=.148), adjusted $R^2$=.398. As dental patients' desire to medical service quality becomes diversified, the analysis result is considered to help the future dental service management.

• Journal of Korean Dental Hygiene Science
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• v.5 no.2
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• pp.25-33
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• 2022

Background: This study was aimed at investigating factors influencing the selection of dental institutions for implant surgery among young adults (age: 20-64 years) and identifying differences in these factors according to general characteristics. Methods: We conducted an internet survey for approximately 2 months, from April to July 2022, and analyzed data from a total of 128 people. Dental institution selection factors included three items of convenience of transportation, five items of physical environment, three items of image of institution, five items of image of dental staff, five items of dental service, and four items of basic dental elements. The importance score for each item was investigated on a five-point scale. Results: The importance score for each dental institution selection factor was the highest for dental service (4.42 points), followed by basic dental element (4.00 points), physical environment (3.89 points), image of institution (3.81 points), convenience of transportation (3.76 points), and image of dental staff (2.78 points). The importance score for each item was the highest for dentists' technique, followed by cleanliness, reliability, and dentists' attitude. Women had higher average scores for all factors compared to men, with statistical significance in scores for convenience of transportation, physical environment, image of institution, dental service, and basic dental elements (p< 0.05). Conclusion: To attract patients seeking implants to a dental institution, attention should be paid to the patients' institution selection factors. In addition, the environment of a dental institution should be created in such a way that it favors patients' selection factors.

• Korean Institute of Interior Design Journal
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• v.20 no.5
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• pp.178-187
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• 2011

This research suggested the hygienic spatial composition of sell-service restaurants applying HACCP(Hazard Analysis and Critical Control Point System). The circulation of the food, dishes, waste, workers and customers were each fractionated and arranged according to the hygienic sequence of cooking food in kitchen and process for eating food within the customer space. The spaces were separated by the degree of cleanness(clean area, semi-clean area, contaminated area). After that, hygiene facilities to remove contamination and pass facilities intended to control moving were added at the possible points of cross-contamination in oder to prevent the cross-contamination. For hygienic spatial composition of self-service restaurant, the following should be acknowledged: In the kitchen, spaces in which the food is handled after being heated should be located in the clean area. As of the customer space, spaces where dishes are prepared, food and water is received, and the table hall should be located in the clean area. Food circulation should flow from the contaminated area to the clean area. Food, dishes, waste should be moved through pass facilities so that workers do not have to come and go between other areas of cleanness. Also lockers for private clothes and lockers for uniforms should be separated. Hygiene facilities should be easily accessible so that workers can use them whenever they enter their working area. The contaminated area where dirty dishes are dealed with should be separated from the clean area. Waste should be thrown out without crossing cooking areas. As of customer circulation, the hygiene facility for hand washing should be located near the space where dishes for self-service are placed. The customer circulation should lead customers to leave restaurants after giving back the dirty dishes in the contaminated area.

• The Korean Journal of Health Service Management
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• v.8 no.2
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• pp.187-195
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• 2014

To improve oral hygiene management, the effects of toothbrush training on general oral hygiene based on the simplified oral hygiene index(S-OHI) and degree of knowledge about toothbrushing were examined. Pre-and post-training changes in the S-OHI (lower score = better oral health status) showed a significant decrease in score in all variables (gender, age, marital status, occupation, and level of education).Pre- and post-training changes in the degree of knowledge about toothbrushing showed a significant increase. Negative correlations between the S-OHI, oral health status, and degree of knowledge about toothbrushing and the S-OHI and the Decayed, Missing, Filled (DMF) index (the better the oral cavity environment, the lower the DMF index) were observed. Positive effects of repeated toothbrush training on the maintenance of healthy oral cavity environment and continuous oral health management were observed, as reflected by the correct toothbrushing-related knowledge and skills.

• Journal of Korean society of Dental Hygiene
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• v.16 no.1
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• pp.121-127
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• 2016

Objectives: The purpose of the study is to investigate the effect of social network service(SNS) information on intention to dental office use. Methods: A self-reported questionnaire was completed by 410 users of social network service between twenty and thirty years old in Seoul and Gyeonggido after receiving informed consent from July 1 to August 3, 2015. The questionnaire consisted of general profiles of the subjects(6 items), use of dental office(3 items), use of SNS(3 items), use of dental SNS(4 items), use of general SNS(6 items), application of dental SNS(6 items), and intention to dental office use(2 items). Except 8 incomplete answers, 402 data were analyzed using SPSS 18.0 program. Results: The first choice of dental office was recommendation by the acquaintances. There were close correlations between the use of SNS information and the use of general SNS information according to sex(p=0.016) and the frequency of SNS(p=0.012). The use of SNS for dental information showed a meaningful correlation with sex(p=0.003). The intention to use was influenced by sex(p=0.016) and the use of SNS for dental information(p<0.001). Conclusions: The important factor of visit intention to dental service was recommendation by the acquaintances through SNS. The appropriate advertisement of visit intention is very important to improve dental health care.

• The Korean Journal of Health Service Management
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• v.7 no.4
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• pp.205-219
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• 2013

Nurses' oral health awareness and oral health status and learn about better oral health care and further explore ways to improve awareness of oral care supplies to patients to oral care can help to establish a basis for is for the sole purpose. Seoul, Gyeonggi, Gyeongsang, Jeolla, Chungcheong located in 228 people in the ICU nurses using a questionnaire on oral health awareness and management behavior were investigated. Using oral hygiene aids to living in a residential home, according to the respondents from the two was significant association (p<0.05), oral hygiene, tooth brushing behavior and the use of aids in the relevance of the educational experience, depending on how brushing brushing, depending on how experienced oral there was significant association with the use products, dental products, depending on the path of tooth brushing training methods used were relevant and significant, depending on the state of your oral health, dental supplies used was associated with a significant (p<0.05).

• Journal of Korean society of Dental Hygiene
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• v.5 no.2
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• pp.247-261
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• 2005

The main objective of this study is to investigate the factors affecting patient satisfaction, repeat-use intention, and inducement intention for providing the suggestion for patient-oriented management of dental services organizations. For this study, the patient satisfaction model including 14 facets of satisfaction factors such as distance(time/location), human services(dentist-hygienist), treatment results, and facilities(convenient facilities/parking lot) was examined. Data were collected from 196 patients who visiting the same dental services organization more than two times of ten dental clinics at Kyeongsangnam-do area using self-administered questionnaire. Major results of the empirical analysis are as follows: First, patient satisfaction, repeat-use intention, and inducement intention were significantly correlated with gender, age, economic conditions among patients of dental clinics. Second, kindness of hygienist, treatment results, kindness of receptionist, waiting time, emergency medical services, and right-fee for services were found to have significant influence on dental services organizations. These research findings suggest that improvement of service quality in dental care and advancement in treatment ability of dentist and hygienist are very important to improve patient satisfaction and patient-oriented service system in dental services organizations.

• Journal of the FoodService Safety
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• v.3 no.2
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• pp.69-73
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• 2022

• The Korean Journal of Health Service Management
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• v.8 no.3
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• pp.39-48
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• 2014

The purpose of this study was to examine customer relationship management service provided for customers of dental clinics and their relationship commitment in an effort to offer some information on customer relationship management by dental clinics. The subjects in this study were 206 adult residents in North Jeolla Province, on whom a self-administered survey was conducted. Customer relationship management service, satisfaction with customer relationship management service and relationship commitment were linked to one another, and the variables that affected relationship commitment were differentiated management and satisfaction with relationship management. Given the findings of the study, more research efforts should be directed into the customer relationship management of dental clinics to improve the effectiveness of it.