본 연구는 대학에서 미래 일자리 지형변화에 대응하고 신기술분야의 주요 직무를 성공적으로 수행하기 위한 핵심 직무역량 도출을 국내 K대학의 사례를 통해 제시하는데 그 목적이 있다. 이를 위해 신기술분야 로 지능형드론 및 UAM 신기술분야를 선정하고 지역산업 및 K대학 역량 분석 기반으로 핵심직무역량 도출하고자 신기술분야 사례분석-신산업 분야 직무 역량 정의-산업체 전문가 의견 수렴(FGI)-대학 교원 인터뷰 및 설문조사-산업현장성 검증 단계로 연구를 진행하였다. 주요 연구결과는 다음과 같다. 첫째, 신 기술분야의 문헌 및 자료분석을 통해 직무역량을 정의하고 산업 전문가 의견수렴을 통해 직무기초역량 11개, 직무기술역량 43개, 및 초직능적 기술역량 28개 후보군이 도출되었다. 둘째, 관련 대학 교원을 대상 으로 설문조사 결과, 총 7개의 직무기초역량, 9개의 직무기술역량, 8개의 초직능적 기술역량으로 직무역 량 모델을 구성하였다. 셋째, 도출된 직무역량을 토대로 지역 산업 현장 검증을 설문조사를 실시하였고 최종 선정을 위해 각 역량에 대한 Needs Weight를 산출하였다. 그 결과 직무기초역량으로 ‘직업적 윤리 의식, 창의적 사고, 혁신적 사고, 융합적사고, 미래지향적 사고’, 초직능적기술역량은 ‘문제인식 및 문제해 결력, 자기주도성, 탐구정신, 협동 및 기술협력, 의사소통’ , 직무기술역량은 ‘이동체 제어기술, 설계/제작/ 제어능력, 무선통신기술, 센서시스템 활용기술, ICT 기술이해 및 활용’ 등으로 규명되었다. 결과를 토대로 신기술분야의 핵심직무역량 도출을 위한 시사점과 연구의 한계점을 제시하였다.

This study compares and analyzes changes in users’ perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence validity and construct reliability; results pertaining to ‘service and environmental hygiene’ and ‘quality of food’ were extracted. Among the general variables of food service quality, differences were obtained in the user’s perceptions of food service qualities according to gender, education, and marital status. Our results revealed that women, low education, and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the ‘service and environmental hygiene factor’ and variety of desserts in the ‘food quality factor’.

To analyze the status and needs of the small- and medium-sized garment manufacturing industry in Busan, this study comprised an online survey of companies and interviews with 14 representatives of the 98 companies. The results are as follows: Approximately 34.7% of the garment manufacturers were located in Geumjeong-gu, Busan. The most common type of work was the contracting factory type. Daily production output was between 100pcs and 300pcs. Production materials comprised 42.9% woven and 24.8% knitted fabrics. Main products were menswear, uniforms, womenswear, casual wear, sports and leisure wear, protective clothes, and children’s clothing. The main clients were uniform companies, main factories, wholesale markets, online shopping malls and promotion companies, exporters, and department stores. As a result of a survey on industrial needs with company representatives, their satisfaction with company employees was 57.2%, and the most important factor when hiring employees was job-related competencies, among which the ability to understand the sewing process was the most necessary. In terms of computer software literacy, illustrations and pattern CAD/CAM are required. They thought industry-university cooperation is crucial for advantage for advantage research and product development, as it allows for the sharing knowledge, resources, and especially human resources. The greatest administrative issue were human resources and funding.

Institutional foodservice is a type of meal provided to workers in industry and affects the health and psychological wellbeing of workers and productivity. Thus, research on customer satisfaction with institutional foodservice is important. In addition to food industry and food culture developments, the requirements of institutional foodservice customers are diversifying due to COVID-19. Therefore, the purpose of this study was to identify factors that affect customer satisfaction with institutional foodservice using a user-based approach. In this study, the quality of institutional foodservice was defined using customer satisfaction or dissatisfaction, and by using in-depth interview and open coding (a qualitative research method), we derived qualities of institutional foodservice from the user’s perspective and compared these with those of previous studies. This study is meaningful as the quality of institutional foodservice was analyzed using a user-based approach, in-depth interview, and open coding and compares results with those of previous studies.

Food allergy is a chronic disease that is increasing all over the world, and it can even lead to a loss of life. To prevent any incidents resulting from food allergies, most countries keep strengthening their food allergen labeling requirements domestically and internationally, with a constant monitoring system against undeclared allergens and recall of offending products. In order to avoid economic losses to industry and damages to international relations from undeclared allergens, it is necessary to confirm each country’s regulatory policy on food allergen labeling prior to exportation. Another required action is to try for a reduction of the cross-contamination risk of the allergens during manufacturing and storage, which should be verified by using an accurate and reliable analysis of food allergens. This paper is intended to provide an introduction to the regulation of food allergen labeling by country, allergen management methods to avoid cross-contamination, and allergen detection methods using ELISA, PCR, and LC/ MS. Changes of allergenicity during thermal or nonthermal processing also will be investigated in our review. This review will be helpful for the food industry to better understand patients suffering from food allergies and to manage food allergens in food manufacturing.

The objective of this study was to develop a standard for setting a legal system for senior-friendly food. We conducted a web-based survey on 95 food industry workers. Answers to 10 questions in the survey were analyzed using SPSS 19.0. Important factors to consider when it comes to food for seniors are the supply of balanced nutrition, enhancement of functionality, and promotion of convenience. A total of 47 respondents (51.1%) felt the need for a legal system for senior food, and they thought that a certification for senior-friendly food would be advantageous for companies. They said that there should be texture standards to promote ease of chewing, standards for functionality, nutritional standards, and safety standards to certify senior-friendly foods. A total of 41 people (44.6%) said that it was reasonable to classify Japanese food into five levels of senior-friendly foods according to ease of chewing. Certification management received the highest score in implementing an activation plan for senior-friendly food.

The purposes of this study was to identify the level of satisfaction with the food quality in a company cafeteria located in Daejon. 400 people were given questionnaires, of which 341 questionnaires were returned for analysis (90.25% response rate). Our results show, 85.63% of customers eat at the cafeteria more than 3~4 times per week. 48.68% of people surveyed chose their meal based on the proximity when they enter the cafeteria. 39.59% said the most important factor for eating at the cafeteria was taste. 33.72% said it was quality. The type of food that was leftover the most was ‘Guk’ (soup). 52.20% said ‘Guk’ was leftover due to the awful taste. Food quality (34.60%) and taste (34.02%) required the most improvement according to those surveyed. Additionally, we divided food quality into 3 factors: ‘sanitation & service’, ‘food’, and ‘menu composition’. People who marked down ‘no other place to eat’ was the reason they ate at the cafeteria also had the lowest satisfaction scores across all items (p<0.001). Improving the ‘Guk’ and ‘meat’ was rated as the most important criteria to improve satisfaction with leftover food. Unsurprisingly, the ‘taste’ of leftover food had the lowest satisfaction scores. Those who had the lowest quality satisfaction scores also wanted to improve ‘taste’, ‘quality’ and ‘sanitation’ the most (p<0.001). Based on these findings, the foodservice manager can increase the overall satisfaction with the cafeteria food by focusing on improving the taste, quality and sanitation of the food that it serves.

목적: 안경광학과 교과과정에 대한 만족도를 조사하여 효율적인 교과과정 개발에 기초자료로 활용하고자 하였다. 방법: 경기지역 안경광학과 재학생 183명과 서울, 경인지역 산업체 재직 안경사 123명을 대상으로 교과과정에 대한 만족도 설문조사를 실시하고 통계분석을 실시하였다. 결과: 안경광학과 교과과정을 5개 분야로 구분하여 5점 척도로 만족도를 조사한 결과, 두 집단의 교과과정 만족도는 유사한 경향을 보여주었는데(재학생: 16.44±2.66, 산업체: 16.47±3.38) 분야별로는 이론교육의 만족도가 가장 높게 나타났으며(재학생: 3.87±0.74, 산업체: 3.82±0.68) 외국어교육과 인성교육에 대한 만족도가 낮게 나타났다. 재학생의 경우에 이론교육(p

목적 : 본 연구는 만성 요통 클라이언트의 건강관리 방법으로서 가상현실공간훈련이 신체적 측면에서 균형 능력, 심리적 측면에서 신체적 자기효능감과 생활만족도, 그리고 통증에 미치는 영향을 알아보고자 하였다. 연구방법 : 연구자는 균형 능력에 미치는 영향을 회기별로 알아보기 위하여 개별실험 연구방법을 사용하였고, 균형능력, 신체적 자기효능감, 생활만족도, 통증의 훈련 전과 후에 변화를 비교하기 위하여 사전 사후 집단실험 연구방법을 사용하였다. 연구에 참여한 대상자는 총 8명이었고, 연구대상자는 매회기 Nintendo Wii Sports 프로그램에서 세 개의 활동을 스스로 선택하여 운동하였으며, 1회기 총 운동 시간은 45분이었고, 1주일에 3회 수행하였다. 평가자는 기초선에서 클라이언트의 균형 능력과 통증을 측정하였고, 치료선에서 매회기 통증을 훈련 전에, 균형 능력을 훈련 종료 후에 측정하였다. 또한 평가자는 신체적 자기효능감과 생활만족도를 기초선 시작 전과 치료선 종료 후에 측정하였다. 결과 : 만성 요통 클라이언트의 균형 능력은 연구 대상자 두 명의 오른발 서기를 제외하고 치료선에서 기초선에 비하여 유지되거나 향상되었다. 훈련 전후 비교 시 신체적 자기효능감과 생활만족도는 통계학적으로 유의하게 증가하였으나, 통증지수의 유의한 감소는 없었다. 결론 : 본 연구는 Nintendo Wii Sports가 만성 요통 클라이언트의 균형 능력, 신체적 자기효능감, 생활만족도를 유지 혹은 개선시키기 위한 새로운 건강관리 방법으로서 사용될 수 있는 가능성을 제시하였다.

The purpose of this study was to measure employee ‘awareness’ and ‘practice’ of business ethics in the foodservice industry, and to determine possible correlations between these two variables. Self administrated questionnaires were completed by 1003 employees and data were analysed to ascertain frequency, factor, reliability, correlation and canonical correlation. Two factors were obtained from factor analysis of business ethics(BE) awareness; “Organizational awareness”, and “Individual awareness”. Similarly, two factors were also obtained for business ethics practice; “Systematic practice”, and “Compensatory practice”. Canonical correlation analysis produced two significant functions. For canonical function 1, it was found that organizational awareness of BE was positively correlated with systematic practice. For canonical function 2, it was found that individual awareness of BE was negatively correlated with the compensatory practices of BE. The findings of this study demonstrate that higher organizational awareness of business ethics in the foodservice industry led to higher systematic practices of BE, while higher individual awareness of BE led to lower compensatory practices of BE. In conclusion, higher organizational awareness of BE places a higher priority on building an external system from an institutional perspective, while higher employees awareness of BE leads to higher expectation from the company, resulting in relatively low compensatory practices.

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.