This study attempts to examine the differences of consumption cultures between Korean and China by analysing the consumption life style.<BR> This study extracts clothing habits, eating habits and shopping patterns from consumption life style and distributes 588 questionnaires to university students of Korea and China.<BR> The analysis results are as follows:<BR> There are no differences of fashion orientation and convenience orientation about clothing habits, planned buying orientation, impulsive buying orientation and new product buying orientation about shopping patterns between Korea and China. But there are differences of personality orientation about clothing habits, healthy food orientation and convenience food orientation about eating habits, famous brand buying orientation, internet buying orientation and environment protection product buying orientation about shopping patterns between Korea and China.<BR> The results offer suggestions to international marketers that different marketing strategy is very necessary according to different consumption cultures.

On the basis of 24 speakers' recorded speech this paper examines the variable deletion of w in two regional dialects, Cheonan-Asan Korean and Daegu Korean. Varbrul analyses are conducted using the 3965 tokens of (w). Results of the combined and separate analyses show that the two dialects are subject to very similar constraints in w deletion, though deletion rates and the strengths of the constraints on the deletion process are somewhat different. It is suggested that the syllable structure of young Daegu Korean speakers might be rather different from that of older speakers, and that dialect leveling from contact with Standard Korean could be the cause of this change.

The purpose of this study was to investigate university students' attitudes and interests for ethnic food. The questionnaire developed was distributed to 60 students majoring in food & nutrition and 260 students taking a liberal course related with food culture in world. A total of 271 questionnaires were usable ; resulting in 84.7% response rate. Among 12 kinds of ethnic food, a large number of students had an experience in Japanese, Chinese, American and Italian food. Also Chinese, American, Japanese and Italian food were familiar with them, but the hope to eat for French, Spanish, Mexican and German food was too strong. Students knew kinds, characteristics, table manners and etc. for Japanese, Chinese, and American food very well and wanted to know the information about French food. as result of positioning for ethnic food by correspondence analysis, Spanish, English, French, Germany and Mexican food had a strong image in want to eat, wanted to know information about food and got a good feeling. Students perceived Vietnamese, Thai and Indian food as having an experience, Japanese, American and Italian food as well-know about food or restaurants, and Chinese food as being familiar. The findings would indicate trends for ethnic foods and their cultures in Korea and forecast the possibility of change in foodservice market.

The purpose of this study was to analyze the effect of the consumer-brand relationship quality on revisit intent and recommendation intent in the family restaurant. The questionnaires were distributed to 320 students in the K University located in Masan, who were sampled by convenience-sampling method. The surveys were conducted from November,10 to 24,2005. The 287 questionnaires were responded, and 15 unusable questionnaires were excluded, then 272 were used for the final analysis(response rate: 85.0%). The result of this study showed that 3 constructs(self-connective attachment, satisfaction and intimacy) of consumer-brand relationship quality have significant effects on the revisit intent(p<.01) and 2 constructs(satisfaction and intimacy) of consumer-brand relationship quality had significant positive effects on the recommendation intent in the family restaurant(p<.01) It meant that as consumer-brand relationship quality became stronger, the customer's revisit intent and recommendation intent became greater. As a conclusion, the foodservice manager in the family restaurant should focus on the marketing strategy to strengthen the quality of consumer-brand relationship especially emphasizing on satisfaction and intimacy in order to increase the revisit intent and recommendation intent of customers.

The purpose of this study was to research eating-out information search methods according to college student's lifestyle and their influences on overall satisfaction at fast-food restaurants in eastern province of Kangwondo. Lifestyle was divided into 7 factors and 6 clusters. According to the results, information search methods through Newspaper, magazine and word of mouth were used the most preferably by Cluster 3, 'Brand preference intention'. And TV advertising was used the most preferably by Cluster 4, 'Convenience intention', and the advertisement through internet was used the most preferably by Cluster 5, 'Health · effort intention'. However, Information searches through TV advertising and word of mouth had negative influence on the overall satisfaction. But method through internet had positive influences on the overall satisfaction. Eventually, it's proved that information search methods had significant differences according to student's lifestyle. And some information search methods influenced their overall satisfaction. Therefore, food-sonics corporations need to try reducing negative images of various advertisements and activating positive aspects of specialized promotion instruments.

This study was carried out to compared the characteristics of the underweight university students with those of overweight university students. The surey was carried out by self-questionnaires with 97 underweight and 156 overweight university students. The results are summarized as fellows. Breakfast was skipped in 37.1% of underweight and 46.2% of overweight students and it appeared overweight students eat faster than underweight students. The 16.5% of underweight and 75.0% of overweight students have correct perception about their body image. The percentage of weight control experience were 25.8and 55.8 in the underweight and overweight students, respectively. Blood levels of lipid profiles(triglyceride, LDL cholesterol, and HDL cholesterol), hemoglobin, AST and ALT were anaylzed. Plasma levels of triglyceride, total cholesterol, LDL cholesterol, and HDL cholesterol of underweight students were 96.41, 143.75, 97.53 and 56.27 mg/dl, and those of overweight students were 107.99, 164.31, 100.08 and 53.64 mg/dl, respectively. Blood parameters were in normal range in both group. Plasma triglyceride, total cholesterol and LDL cholesterol levels o( overweight students were higher than those of underweight students. On the other hand, plasma HDL cholesterol levels of overweight students were lower than those of underweight students. Plasma levels of AST and ALT were in normal range in both group. However, AST and ALT levels of overweight students were higher than that of underweight students. Therefore they should have a nutritional education program to improve their dietary and living habits for overweight students' health. And nutritional education program should be organized practically and systematically

지구과학은 다양한 생명체가 살고 있는 지구를 연구하는 학문으로, 주로 우리 후손들을 위한 건강하고 풍요롭고 쾌적한 환경 조성에 관심을 가진다. UNESCO와 국제지질과학연맹(IUGS)은 과학자들, 의료 전문가들, 그리고 일반 대중에게 의학지질학의 중요성을 널리 알리고자 1996년 의학지질학 연구회를 설립한 이후, 5년간의 국제 지질대비 연구과제(IGCP 454 Medical Geology, 2000-2004)의 성공적인 수행에 이어 2006년에는 국제 의학지질학 연합(IMGA)의 활동에 힘쓰고 있다. 의학지질학과 IMGA는 그동안 수많은 국제회의, 세미나, 워크샵, 심포지움 및 각종 출판물들을 통해서 자연계의 지질학적 요소들과 사람 및 동물들이 고통 받는 질병 간의 관계를 알리는 데 큰 성과를 거두었다. UNESCO에 의하여 추진되고 있는 의학지질학과 IMGA에서 보여주는 바와 같이, 지구과학은 의학 및 치의학과 매우 밀접하게 관련되어 있으므로 생물, 화학, 물리 뿐 아니라 지구과학도 반드시 의 치의학 전문대학원 입시 과목으로 채택되어야 한다. 여기에서는 UNESCO IGCP 454 의학지질학 사업과 IMGA의 활동을 소개함으로써 앞으로 지구과학이 의 치의학 전문대학원 입시 과목으로 선정되어 우리나라 과학 교육의 균형 발전에 이바지하기를 기대한다.

본 연구에서는 사범대학의 현행 지구과학 교사 양성 교육 과정을 크게 교직 이론, 교육 실습, 교과 교육학, 교과 내용학으로 나누어 분석하여 그 개선 방안을 탐색해 보았다. 교직이론의 경우는 교육학 이론 학습에 치중하고 있어 실제성이 떨어지며, 교과 교육학 선수 학습 교과로서 이수 시기에 문제가 있는 것으로 분석되었다. 그러므로 과목간 연계성 유지를 위해 교직 이론을 교과 교육학 이전에 이수하도록 하며, 되도록이면 현장성이 강한 교직 이론 과목을 이수하도록 권장하여야 할 것이다. 교육 실습의 경우는 교육실습 기간이 외국에 비해 짧으며, 신규 교사를 위한 별도의 업무 외 연수과정이 없고 인턴제도나 직무 연수 프로그램이 미흡한 현재의 교사 양성 교육과정 체제에서는 교육 실습이 이런 역할을 대신할 수밖에 없을 것으로 판단된다. 그러므로 학교 시스템의 전반적인 흐름을 이해하기 위해서 교육 실습 기간을 최소3∼6개월 이상으로 늘려야 할 필요가 있다. 교과 교육학의 경우는 우선 교과 내용학에 비해 할당된 과목의 비율이 매우 낮았다. 그러므로 교과 교육학 과목의 양적인 증가가 우선되어야 할 것이며, 지구과학 교과 교육 전공 교수의 확보가 필요하다. 교과 내용학의 경우, 다루는 내용이 중등학교 교육 과정과 동떨어진 면이 있으며 대학별로 개설 강좌의 영역별비율에서 상당한 차이가 있는 것으로 나타났다. 이런 문제를 해소하기 위해서는 교과 교육학 강좌와 교과 내용학 강좌를 연계시켜 개설하고, 각 영역별 기본 이수 학점을 적정 비율로 할당하는 방법을 고려해 보아야 할 것이다.

This study examined the consumptive perceptions of herb added breads and cookies with 436 male and 444 female university students. Also this study tested sensory preference of baguette. The results of this study were as follows: First, the intention rate of herb added breads and cookies were high with 85.5% (N=752) and female was higher with 89.6% than male with 81.2%. In terms of consumption prospect, 48.0% of them responded with increasing, 45.6% of them responded quite positively with 'average'. The 4.4% of them responded with decreasing. There was significant difference about consumption between male and female. Second, 45.8% of them responded herb added breads and cookies consumption rate will be increased due to consumers are seeking new tastes. The 59.0% of them responded consumption rate will be decreased due to they are not familiar with new taste. Third, in terms of sensory preference of rosemary added baguette, appearance, flavor, taste, overall acceptability was high with 2% added group. The texture was high with 1% added group. The appearance and flavor preference of mint added baguette breads was high with 1% added group. The taste, texture, and overall acceptability was high with control group. Fourth, while male preferred rosemary 1% on appearance, flavor, taste, texture, overall acceptability, female preferred rosemary 2% on appearance, flavor, taste, overall acceptability. Both of them evaluated mint 4% as the least preferred.

Modern management considers customer satisfaction as a baseline standard of performance and a possible standard of excellence for any business organization including the college. Quality function deployment(QFD) is a structured approach to seek out voice of customers, understanding their needs, and ensure that their needs are met. The strategy value proposed by Chien et al. combines importance, satisfaction, performance, and ability to enhance decision making effectiveness. But in their model, the correlation among the strategic alternatives isn't considered the decision chain and is therefore eliminated. This paper proposes how to calculate the new weight of columns to consider various strength levels of correlations matrix, representing the correlation among the strategic alternatives, using normalization procedure. The aim of this paper is to present and original customer satisfaction survey conducted in the college. Thus, this paper presents an original customer satisfaction survey in the college and provides to demonstrate the practical usage of the design model to compare this model with Chien's model.

This paper presents the rationale behind a newly-developed and implemented college freshman program designed to improve writing skills and the outcomes after one year running. In line with the current teaching trend of colleges in Korea, this program has several features such as placing the freshmen into different levels based on their writing skills, running class focusing on writing skills and giving a S/U grade. Comparisons between a pre-writing test and two post-writing tests show that this program has contributed to increasing the students’ writing skills. The students’ responses to the questionnaire of the program also endorse the test results. A couple of pedagogical implications concerning EFL writing education are suggested.

The present study aims to design a web-based syllabus for teaching college English. The theoretical premises underlying the study are drawn from recent developments in relevant fields including web-based instruction, classroom observation and supervision, in-service teacher development, and program evaluation. The model is characterized by its learner-centeredness, teacher observation and supervision for professional development, and process-oriented program evaluation. Data for the program evaluation are gathered from various sources such as questionnaire responses, observation records, supervisory notes, teacher diary entries, and assessment. The information from the evaluation is then fed back to improve the course in a cyclical process. Through a small-scale application of the model some suggestions for its effective implementation are made in terms of institutional support, copyright, student autonomy, teacher roles, and e-learning course evaluation.