Purpose: This study aimed to understand the in-depth experiences of infection control liaison staff (ICLS) in hospitals. Methods: This qualitative study applied Colaizzi’s phenomenological research method and targeted 12 healthcare workers in various occupations with experience as ICLS in the departments of a general tertiary hospital in Seoul and a general hospital in Gyeonggi-do. Data were collected through individual in-depth interviews from February 21, 2022, to April 30, 2022, and data analysis was conducted in a circular structure based on Colaizzi’s phenomenological research method. Results: A total of 32 themes and 14 theme clusters were derived from 132 meaningful statements, resulting in six categories. The six categories are “A prepared mind to infection control”, “The initial burden weighing on one’s shoulders”, “Facing difficulties due to inadequate work support”, “Overcoming with cooperation and rewarding”, “The transformed patient and work environment in my journey of personal growth”, and “Finding support measures for ICLS”. Conclusion: The results of this study are, expected to help understand the meaning and value of ICLS in medical institution departments. Based on this, it will be possible to contribute to preparing primary interventions for education and capacity development, support measures, and system improvement for infection control personnel in medical institution departments.

This study was conducted to investigate the effects of 6 Sigma on menu management, work commitment and quality in the culinary division of hotels and family restaurants. In addition, this study sought to identify the effects of menu management, work commitment and quality performance on customer satisfaction. Furthermore the relationship between menu management and culinary quality was evaluated here. The subjects evaluated in this study were employees of culinary division of hotels and family restaurants that implemented or were about to adopt the 6 Sigma program. A total of 385 questionnaires were analyzed using factor analysis, a reliability test, and covariance structural analysis. The results revealed that the 6 Sigma program influenced menu management, work commitment and culinary quality. Moreover, menu management, work commitment and culinary quality performance were found to impact customer satisfaction and culinary quality performance. Based on these findings, culinary divisions of hotels and family restaurants should incorporate the 6 Sigma program as soon as possible. To implement this program, faultless data for the 6 Sigma program should be collected using sufficient preparation procedures. After the data were collected, a task force team should be developed, experts should be cultivated and employees should be trained as necessary. Finally, the current level of product and services should be measured and reported to all employees in the culinary division and a challenge spirit should be brought with understanding for the reason for implementation of the 6 Sigma program. In implementing the 6 Sigma program, the leadership of the top manager and the head of the culinary division is very important.