국제해사기구(IMO)의 대기오염물질 배출 규제에 대응하기 위해 액화천연가스(LNG)를 연료로 사용하는 선박이 증가하고 있다. 이와 함께 선박의 안정적인 연료 수급을 위한 LNG 벙커링 인프라 확대의 필요성이 대두되고 있다. LNG 벙커링은 TTS(Truck to ship), PTS(Pipe to ship), STS(Ship to ship) 3가지 방식으로 진행된다. 외국에서는 3가지 방식 모두 진행하고 있지만, 국내의 경우 인프라 부족으로 TTS 방식으로만 LNG 벙커링이 진행되고 있다. LNG 벙커링은 위험 요소가 많은 작업으로 안전한 벙커링 작업을 위해 작업 종사자의 역량 이 아주 중요하며 역량 강화를 위한 전문교육과정이 필요하다. 본 연구는 LNG 벙커링 전문인력 육성과 안전하고 체계적인 벙커링 작업 수행을 목적으로 LNG 벙커링 종사자 교육 콘텐츠를 설계하기 위해 진행되었다. 이를 위해 LNG 연료추진선박 및 벙커링 현황을 파악하고 국내외 관련 교육내용을 분석하였다. 더불어 전문가 설문을 통해 교육내용의 중요성에 대한 의견을 수렴하였다. 연구의 결과로서 다양한 교육 대상에 적합한 교육 콘텐츠 설계를 하고, 이를 총 4일이 소요되는 기초교육과 상급교육 과정으로 구분하여 제안하였다. 설계된 교육 콘텐츠를 바탕으로 우리나라 벙커링 환경을 충분히 반영하여 추가 연구가 진행된다면 LNG 벙커링 종사자 역량 증진을 도모하고 인적 자 원 육성에 큰 도움이 될 것으로 사료 된다.

Recently, virtual reality (VR) and augmented reality (AR) technologies are attracting attention as core technologies in the era of the 4th industrial revolution. These virtual and augmented reality technologies are being used in a variety of industries, including the construction industry, healthcare industry, and manufacturing industry, to innovate in communication and collaboration, education and simulation, customer service and reinvention of the customer experience. In this paper, VR-based experiential safety education was conducted for workers of shipbuilding companies in Ulsan city, and for them, the educational effectiveness such as immersion, site applicability, safety accident prevention, education satisfaction, overall performance, and safety behavior in VR-based safety experience education were measured. In addition, we examined whether the immersion of VR-based safety experience education affects site applicability, safety accident prevention, educational satisfaction, overall performance, and safety behavior. Furthermore, it was analyzed whether site applicability plays a mediating role in the relationship between immersion and safety accident prevention. As a result, it was found that the immersion of VR-based safety experience education affects site applicability, safety accident prevention effect, education satisfaction, overall performance, and safety behavior, and that site applicability mediates between immersion and safety accident prevention. Based on these results, we suggests a direction for the development of VR-based contents in the field of safety and health and the transformation of safety and health education in the future.

The purpose of our study was to examine the effects of dietitians' sanitation training performance on the sanitation knowledge and management practice level of culinary employees. We developed a questionnaire to measure the sanitation knowledge and management practice level of culinary employees and the sanitation training performance of dietitians. The questionnaire was completed by 53 dietitians and 337 culinary employees working in food service in the Chungbuk Province. We found that the sanitation training performance of dietitians had a significant positive affect on the sanitation knowledge and management practice level of culinary employees. There was also a correlation between sanitation knowledge and the management practice level of culinary employees. We conclude that sanitation training performance by dietitians is an effective method of improving the sanitation knowledge and management practice level of culinary employees. Thus, we suggest strengthening the sanitation training programs given by dietitians to improve food hygiene and safety in the foodservice industry.

This study was conducted to develop and evaluate food safety training program for employees in foodservice operations. The developed CD-ROM was consisted of 5 parts: foodbome illness, personal hygiene, food handling in food production steps, HACCP system, and sanitary facilities. It has made slides for all contents, the animation and movie to raise interests and concentrations, and illustrations and pictures to understand. The evaluation checklists were developed 15 questionnaires including understanding(5), information(3), concentration(4), recommendation(2), and the most important factor(1) and measured by Likert 5-point scale. Fifty-four dietitians in Daegu and Gyeongbuk schools, hospitals, and industries foodservice operations responded to the surveys. The results are as follows; The most important part in the CD-ROM was personal hygiene(33.3%). The total mean was 3.95±0.41, 3.91±0.46 on understanding, 3.89±0.50 on information, 3.87±0.55 on concentration and 4.29±0.49 on recommendation. The score was significantly higher in the recommendation part than others. Overall, as the developed CD-ROM has achieved fine score, a study on the effect of education needs to be followed. Moreover, consistent and organized education by developing a variety of sanitation education methods should be conducted.