• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.11a
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• pp.146-150
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• 2006

The purposed of this study is to analyze the performance-art facilities. Research methods were reference study (interaction, local performance-art facilities) and research on the actual condition (on 4 local performance-art facilities for field investigation). Consequently emotional interractive space design makes people satisfied with their five senses, communication with people increase and enable people to experience something new that they haven't experienced before transcending time and space. Interaction design is designing experience of user through the interaction for human, thing, system, and space. The result of this research is to found out the possibility of emotional interaction design concept applied in public service area as a plan to revitalize the performance-art facilities.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2002.11a
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• pp.871-874
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• 2002

The information and communications service is recently being broadened, having much faster transmitting speed and multimedia performance. In addition, its introduction to general residential sites and construction of network facilities are being activated. Therefore new setup paradigm is being established other than the environment of plain old telephone service and data communication. In the present paper, the status of international and domestic standardization are reviewed and the operational environment of customer premise telecommunication facilities are investigated and analyzed. In order to enhance customer cabling facilities in Korea. The problems with the operational environment are analyzed, and how to improve customer cabling telecommunication facilities is suggested based on the above.

• Journal of The Korea Institute of Healthcare Architecture
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• v.4 no.6
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• pp.29-36
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• 1998

Recently considerations of the location and sizes of hospitals and healthcare facilities in a region have increased in Korea. So, this study aims to explore the physical conditions of hospitals and healthcare facilities in a large scale as well as a middle scale medical service boundary. Through the analysis of existing data of the facilities, it was revealed that most of the facilities tend to concentrate in large cities. In sum, the useful data were collected, analyzed, and synthesized through this study and could be used in the relevant research in the future as reference informations.

• Journal of the Korea Society of Computer and Information
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• v.15 no.2
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• pp.189-197
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• 2010

This study positively analysed the effects of service qualities of workers in integrated social welfare facilities on their working attitudes, targeting those who work for the welfare facilities. It identified the effects of service qualities such as tangibility, reliability, responsiveness, assurance, and sympathy on relationship factors such as relationship closeness through customization, organizational immersion and job satisfaction and presents suggestions to improve working attitudes of the workers. The results of the study are presented as follows: Reliability, responsiveness and assurance, service qualities of the workers, had effects on working attitudes. Relationship closeness through customization had an effect on organizational immersion and job satisfaction. Therefore, reliability, responsiveness and assurance that had effects on working attitudes of the workers were very significant factors and relationship closeness through customization were significant factors to improve working attitudes of the workers. This study presents political suggestions on the relations between service qualities of the workers in the welfare facilities and their working attitudes as alternatives.

• Journal of the Korean Dietetic Association
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• v.11 no.2
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• pp.179-189
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• 2005

The purpose of the study was to investigate the relationships between dietitian’s job satisfaction and perception of barriers to HACCP implementation and food safety/sanitation management performance in school food service. An e-mail survey was conducted to 144 dietitians in Gyeongbuk Province. A response rate was 57.6%(N=83) and data were analyzed using SPSS Windows(ver. 10.0). Dietitians were more satisfied with ‘supervision’ and 'co-workers' than 'pay' and 'promotion.' Dietitians perceived 'lack of teachers' support on student education' and ‘limited availability of facilities/equipment' as the biggest challenges in implementing a HACCP system. A total score of sanitation/safety management performance evaluated by school districts was 92 out of 100. By category, 'safety management' and 'personal hygiene' were rated the highest whereas 'facilities/equipment' and 'HACCP system' categories were rated the lowest. The food sanitation/safety management performance scores were not correlated to dietitian’s job satisfaction, but significantly correlated to dietitian’s perceptions of barriers to HACCP implementation. As dietitians perceived facilities/equipment-related barriers greater, the scores of 'facilities/equipment(p<.01),' 'production process(p<.05),' and 'total score(p<.01)' were significantly lower. The findings suggest that more investment on facilities/equipment are needed for food safety improvement and successful HACCP implementation in school food service. Proper facilities and equipment will make employees monitor CCPs and take corrective actions more easily.

• Journal of the Korean Dietetic Association
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• v.17 no.2
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• pp.142-160
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• 2011

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.331-339
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• 1997

With increases in senior citizens and changes in family structure, the need for long-term care system for elderly is increasing, however, the capacity and environment of Korean facilities are very limited. Health and nutritional status of long-term care residents are worse than free-living elderly. In this study, general food service management and health care practices in long-term care systems were investigated. Questionnaire were sent to the directors of all 162 long-term care facilities in Korea and 81 returned the complete answers. The results showed 1) There are slow but steady increase in long-term care systems in Korea, however, the capacity is far from adequate. Less than 10,000 elderly were resided in the facilities. Most of the systems were free-nursing homes and supported by the goverment. Staffing structure revealed that most of the facilities had a director, a secretary, nurses, but only 21% of the systerm hired a dietitian. It showed the shortage of nurses, physical therapists, and dietitians. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Modified fool frequency questionnaire were used to get the frequencies of each food items used in menu and a menu-analysis was made on the one-day menu provided by the facilities. The results showed relatively satisfactory in nutrients content and food frequencies., however, this was about what was used in menu, not what was eaten by the residents. Therefore this results did not tell that the food intake status of individuals. In most facilities general health checkup was done on a regular basis, and had residents with various chronic degenerative diseases, such as hypertension, neuralgia, stroke, arthritis, diabetes. But the items checked on health checkup included weight, height, blood and urine tests, X-ray test, which suggested that the checkup lists should be revised to accomodate the health problem of the aged today.

• The Korean Journal of Health Service Management
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• v.6 no.2
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• pp.219-234
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• 2012

Mental health service facilities implement an effort to meet the increased mental health demands. However, no specific 'mental health expert education program' have been offered yet. This study aimed to develop of the expert education programs which are general programs(GP), and specific programs(SP) for the management of mental health prevention in 3 kinds of facilities, psychosocial rehabilitation centers, homeless facilities, and domestic violence counselling facilities. Data were gathered from the service providers by structured questionnaire, and experts related with mental health by delphi study. We surveyed the management status and present expert programs. Consequently, domains of the education programs were extracted. As results, we identified the type of provider's job & demands for education. Thus, we gained the informations for developing the expert education programs in mental health facilities. GP were composed by 3 domains and 9 programs, and SP were composed by 3 programs each facilities. This study should be helpful in expanding the government educational operations related with mental health prevention areas. Eventually, community mental health will be promoted and socio-economic burdens by mental health problems will be lessened. In addition, it will be a basic evidence for developing specialized programs in a mental health prevention system foundation.

• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.229-242
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• 2008

This study examined foodservice management performance in child-care centers and suggests ways in which meal service quality can be improved. Questionnaires were distributed to 51 child-care facilities. The majority of respondents were facility directors (dietitians) and their facility type was tax-paid (92.2%). The dietitian response rate was 51.0%, and the majority (96.2%) were hired with co-management status, visiting a facility once a week (76.0%). Only 52.1% of the facilities had menu planning by a dietitian, and improvements were needed in terms of planning menus with standardized recipes, especially for infant meals. The monthly food cost per child was 47,394 won, and the labor cost for a co-management dietitian was 3,670 won per child, indicating 21.8% and 1.8% of the tuition fee, respectively. Other necessary improvements included: more reliable food purchasing management, securing additional foodservice equipment, and better sanitation management. In addition, respondents rated the following as requirements to ensure high quality meal service: 'modernized foodservice equipment and facilities', 'government financial support', and 'information on nutrition and foodservice management provided by dietitians'. Based on the study results, the following are recommendations for improving meal service quality in child-care centers: Dietitian placement should be extended to facilities of over 50-capacity in addition to their current placement in facilities of over 100-capacity, and co-management dietitians should have their control span restricted to two facilities instead of five. Finally, nationwide nutrition support plans and nutrition education programs should be developed and implemented by dietitians, and their roles should be extended to foodservice mangers as well as nutrition teachers.

• Journal of the Korea Society of Computer and Information
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• v.18 no.6
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• pp.91-99
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• 2013

This study has a purpose of analyzing the difference of care giver's subjective awareness of self-efficacy and job satisfaction according to the types of welfare facilities, before studying the structural relationship between the management variables about workers at the welfare facilities for improving the quality of elderly medical welfare service. As a result of empirical analysis, there was no awareness difference of care givers according to the types of the elderly medical welfare facilities, but in general it was emphasized that the care givers' satisfaction with self-efficacy and job satisfaction was very essential in providing the elderly medical service. Therefore, this study has significance that it provided the theoretical fundament for efficient management method about the workers of the elderly medical welfare facilities.