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.

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.

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.

The purpose of this study was to measure the pizza purchasing behavioral characteristics of respondents and importances of factors affecting pizza purchase, to estimate the effects of attributes on pizza restaurant choice, and to predict probability of selecting a particular pizza restaurant. The questionnaire consisted of two parts: The paired experimental profiles, purchasing behavior and importances of factors affecting pizza purchase. This study generated profiles of 16 hypothetical pizza restaurant based on the seven attributes. The profiles comprised 16 discrete sets of variables, each of which had two levels. For this study, researcher randomly selected 150 students of university as respondents. Twenty students did not complete the survey instrument, resulting in a final sample size of 129. All estimations were carried out using frequencies, 2, independent samples t-test, phreg procedure of SAS package. The results are as follows. Some purchasing behavioral characteristics and importances of factors affecting pizza purchase were significantly different by gender. Based on the estimated models developed for male student group and female student group, the Chi-square statistics were significant at p〈0.001. The parameter estimate for late delivery time with male student group was highest, and the parameter estimate for price with female student group was highest. The pizza restaurant that charged \20,000, offered 100% discount on eleventh pizza, promised to deliver pizza in 40 mins, usually delivered the pizza as promised time, offered only 1 type of pizza crust, delivered warm pizza, offered the money-back guarantee was favored by each of male student group and female student group. The results from this study suggested that there was an opportunity to increase market share and profit by improving operations so that customers receive discount and money-back guarantee simultaneously, and by reducing price, delivery time.

The purpose of this paper is to investigate English education experts’ current general views on the college English curriculum at Korean provincial universities and elicit their consensus of opinion on the distinctive characteristics of the curriculum. For that purpose, two rounds of the delphi survey were presented to forty experts, with thirty one experts’ responses in the first round and nineteen in the second. Based on their responses, the following characteristics of the Korean college English curriculum for provincial universities were deduced as a consensus of opinion: the curriculum is supposed to be more intensive, practical, proficiency-based, and university-specific than the curriculum for the universities in the Metropolitan area; it is supposed to be English for Specific Purposes (ESP) rather than English for General Purposes (EGP) in order to promote the future career of the individual provincial university students and the competitiveness of the provincial universities themselves.

The purpose of this study is to prove the propriety of prolongation in educational term of department of food and nutrition at junior college in Korea in order to improve the quality of dietitian by giving substantial education. The prolongation of educational term from two to three years is necessary to cultivate a more excellent dietitian because of the following three reasons. First, the freshmen in junior colleges are poor in basic scholastic ability which is needed for the study of nutrition science. Second, many new subjects which will support the new rolles of dietitian, in acordance with social changes, should be supplemented in curriculum. Third, the subject of spot-practice for dietitian should be established as a regular course in curriculum.

The objective of this study was to propse the way that could enlarge the course in life for the graduates of Department of Food and Nutrition in Junior College. This study was carried out through the analysis of statistical data and questionaries gathered from professors of Department of Food and Nutrition in Junior College and from dieticians of industry, school and hospital. The results of this study could be summarized as follows. 1. The cultivation number of dieticians is too excessive in comparison with the need, and so it is necessary for the colleges to restrict the new establishment of Department of Food and Nutrition for a time, and for the government to tighten the employment system of dieticians. 2. The employment of dieticians will be extended to such fields as school, hospital, public health center and counsel office of nutrition to act as a nutritional educator or a medical server in the future, and consequently the colleges which cultivate dieticians should improve the curriculum to agree with this. 3. It is necessary for the government to renovate the system of dietician arrangement to such a way as establishes a new rule in which additional dietician should be employed in accordance with the feeding number in industry and hospital, as restricts the position-combine of a dietician with a cook in a large feeding institute, as gives the qualification of a nutritional instructor only to the diatician at public health center, as gives the qualification of a nutrition -teacher to the dieticians who completed the course of study for the teaching profession and then allows them to act as a nutrition-teacher in school. 4. The way to give a higher grade of educational opportunity should be given to the graduates of Department of Food and Nutrition in Jonior College for the supplement of dietician`s faculty.

This study was conducted to gather the baseline data on realities of experimental-practice and opinions toward spot-practice, and to examine how to cope with the problems raised at the Department of Food and Nutrition of Junior Technical College in Korea. Ouestionairs were gathered from 42 chairmans of the Department of Food and Nutrition and 140 present dieticians worked in Seoul, Bucheon and Seongnam area. The results are as follows, First, as a whole, each college had 2∼3 experimental laboratory (Lab), in which Cooking Science Lab, Chemistry Lab and Microbiology Lab were occured at higher frequency as Lab`s name. Second, the numbers per experimental-practice class were more than 40 at most colleges. 85% of present dieticians have answered to feel too much numbers per the class during their college days, whereas professors` opinions toward the numbers per class were suitable at 20∼30 persons per class. Third, professors` opinion toward the adquate ratio of the theory subject classes to experimental subject classes was suitable at 60 : 40. Dieticians answered to take the theory subject classes partly or mostly on behalf of the experimental-practice classes. Fourth, the main reasons which inhibited normal experimental-practice class were the class for emphasis on examination, the shortage of experiment budget, the excess of class members, the shortage of experimental Lab. Also, this results showed same propensity to present dieticians` opinion toward the same question above. Fifth, among the experimental-practice subjects established at the Department of Food and Nutrition, Diet Therapy Lab was highest frequency class emphasized on theory followed by Nutrition Counselling Lab, Food Processing and Storage Lab, Food Hygiene Lab and Food Microbiology Lab in that order. Here, Basic Chemistry Lab, Biochemistry Lab, Food Microbiology Lab were pointed as subjects far from the present task of dieticians. Sixth, Department of Food and Nutrition, as a whole, has conferred with spot-practice arrangement. About 50% (all who want to join spot-practice) of second year students took part in spot-practice. In the other way, all colleges except for 2 colleges didn`t give the credit for the spot-practice system. Seventh, according to the on analysis on spot-practice places, manufacturing company was at highest frequency followed by hospitals, elementary school having group feeding system in that order. Especially, 16.7% (5 colleges) of the total colleges sent the students to the research institute related to food industry for spot-practice experience. Eighth, Professors` opinions toward the spot-practice time and periord were preferable on summer vacation of second year and for 1∼2 weeks, respectively. On the contrary, 74 dieticians answered to the adquate period as for 4 weeks. Ninth, 86 dieticians of the total 140 answered to complete the spot-practice during their college days, which helps the present task of them. Lacks of spot-practice program, Lacks of comprehension of upper personnels and lacks of group feeding equipments ranks higher as difficulties in spot-practice management.

According as the economic growth and the development of highly industrialized society have improved the nation`s standard of living, a great change in recognition of public health has occurred and also brought about a concomitant change in the roles and responsibilities of nutritionists. Consequently, the curriculum of Junior Colleges is required to be revised so as to provide substantial education through which the acquisition of necessary professional knowledge and technique as intermediate technicians and the efficient training can be achieved. On the basis of the survey and analysis of the current curriculum and of the functional structures of nutritionists, this study made an attempt to frame a model curriculum that may provide effective education and training and help to establish a desirable curriculum of Junior Colleges.

This study was carried out to propose the way to give substantial education for the students of Departments of Food and Nutrition in Junior College. Ouestionaries were gathered from the professors of the Departments of Food and Nutrition in Junior Colleges. The results of this study could be summarized as follows. 1. The professors and assistant teachers appointed in Department of Food and Nutrition in Junior Colleges were insufficient in number showing the sufficiency proportion of 35.8% and 61% respectively. 2. Part time lecturers took charge of lectures on major subject up to 27%. 3. The academic backgrounds of all professors were above a master`s degree, and the number of professors who were in the doctor`s course and who had got doctor`s degree amounted to 31.5% and 27.9% respectively. 4. The number of professors who had majored in the course of Food and Nutrition at university or at graduate school was the most and that of Food Engineering ranked the next. 5. The number of professors having careers in the fields of food and nutrition before the appointment to professor amounted to 32%. 6. The number of professors having domestic training managed by the Education Ministry amounted to 67.8%, but those having foreign training amounted to only 8.3%. 7. The number of domestic scientific journals subscribed by one professor was on an average 2.8, but that of foreign was only 0.8. 8. Each professor associated on an average 2.7 kinds of academic society, and published 3.6 pieces of thesis in the last three years. 9. The professors were comparatively satisfied with their present occupations, but they were dissatisfied with such points as deficiency of educational postulates, insufficient income, low level in intellectual faculties of their students and lack of social understanding.

독도교육은 독도의 영유권확보를 위한 선결적 수단 가운데 하나로서, 그 중요성은 따로 강 조하지 않더라도 자명하다고 할 것이다. 본 논문은 지난 3년 동안의 영남대학교 법학전문대학원에서의 독도교육의 운영사례를 중 심으로, 법학전문대학원의 학생을 대상으로 한 가장 효과적인 독도교육의 모델을 찾는데 목 표가 있다. 이러한 목표 하에서, 본 논문에서는 아래의 몇 가지 측면을 살펴보고자 한다. 먼저 영남대 학교를 비롯한 지역대학에서의 독도교육의 현황을 간략하게 소개하고자 한다. 둘째 영남대학교에서 수행해온 독도교육의 내용을 검토하고, 그 한계를 분석하고자 한다. 셋째 법학전문대 학원의 학생을 대상으로 한 가장 효과적인 독도교육의 모델을 구하고자 한다. 끝으로 결론에 갈음하여 법학전문대학원의 학생을 대상으로 한 독도교육의 나아갈 방향을 기술하고자 한다. 이상과 같은 검토와 분석을 통해 본 논문은 다음과 같은 몇 가지 결론을 제시하고 있다. 첫째 법학전문대학원에서의 독도교육은 독도 관련 법률전문가의 양성 및 국가의 전략적 차원에서의 기여라는 점에서 크게 환영할 일이라는 점이다. 둘째 법학전문대학원에서 독도교육을 성공적으로 수행하기 위해서는 초・중・고교에서 의 독도교육과 연계성을 가지고 체계적으로 교육되어야 한다는 점이다. 셋째 독도문제를 포괄적으로 다룰 수 있는 전문가양성프로그램이 요청된다는 점이다. 넷째 독도교육을 위해 정부나 지방자치단체의 적극적 역할이 필요하다는 점이다. 다섯째 가칭 ‘독도교육공동연구회’와 같은 민간 주도의 위원회를 설치하여, 독립적이고 중 립적인 틀 속에서 관련 논의를 지속적으로 이어가야 한다는 점이다. 결론적으로 독도에 관한 국민의 사랑과 관심이 지속된다면, 독도는 ‘아름다운 금수강산’으 로 영원히 남을 것이다. 국민의 사랑과 관심이 필요한 때이다.

학교현장실습의 가치와 중요성에도 불구하고, 몇십 년째 계속 똑같은 프로그램으로 운영되는 등 여러 문제점들이 지속적으로 제기되어 왔다. 따라서 학교현장실습이 초등 예비교사들의 초등교사 전문성을 신장하고, 현장에서 교사로서의 효과적인 직무수행을 위한 실질적인 과정이 될 수 있도록 학교현장실습 제도를 개선할 필요성이 있다. 이에 Hargreaves & Fullan(2012)이 교사 전문성 신장의 원동력으로 제시하고 있는 전문적 자본의 관점으로 초등학교 초임교사들이 바라본 학교현장실습과 학교 현장의 초등교사 전문성과의 연 계성을 분석하고, 이러한 관점에서 초등교사 전문성을 신장시키기 위한 학교현장실습 제도 개선방안을 모색하는 데 본 연구의 목적이 있다. 이러한 연구 목적을 달성하기 위하여 교원양성기관인 K대학교의 학교현장실습 프로그램을 이수하고, 졸업한 초등학교 초임교사 6명을 연구 참여자로 선정하였으며, 심층 면담의 방법으로 진행하였다. K대학교 출신 초등학교 초임교사들의 학교현장실습 경험을 심층 면담으로 연구한 바, 인적 자본과 사회적 자본은 상당 부분 익힐 수 있는 기회가 주어졌으나, 상대적으로 의사결정적 자본은 경험할 수 있는 기회가 부족하였다. 이러한 학교현장실습 경험을 바탕으로 학교현장실습 제도 개선 방안 다섯 가지를 제시하였다.