The purpose of this study is to investigate factors influencing dietary satisfaction, and their perceived importance and performance, in North Korean refugees according to age. Questionnaires were completed by 220 North Korean refugees and data was analyzed with SPSS software. From our study we determined that fresh food, clean dishes, and proper vegetable oil are of high importance but considered poorly performed. 'Taste' and 'comfort' were factors with low importance but considered well-performed. The IPA technique proved that 8 items including Q4, Q5, Q6, Q7, Q8, Q9, Q11, Q13 were in 'Doing great, keep it up' and no items that got high importance and low performance were in 'Focus here'. North Korean refugees like Korean food more than Chinese, Japanese, and Western food. They specifically want to learn how to cook Korean casseroles, soups, and side dishes(e.g. Myeolchibokkum, Kongjorim). The North Korean refugees who resided in South Korea under a year have difficulties in understanding menus and Western table manners.

The purpose of this study is to provide useful information for establishing efficient marketing direction of globalization and commercialization of Korean foods by investigating the performance(satisfaction) and importance of food-coordinators' role. The results of the survey are summarized as follows: The most influential improvement variable of Korean food for globalization was 'hygiene'(23.6%) followed by 'taste', 'price', and 'shape and color'. Interest degree about food-coordinators showed 3.68 points in 5 points, and necessity of food-coordinators' job and education was 4.15 points. Food-coordinators' quality for globalization of Korean food was "a skill should be excellent"(4.51 points), "it must be original troubleshooting ability."(4.43 points) and "It must be professional ethics consciousness."(3.99 points) in the order. They were highly important of "freshness of food"(4.75 points) and "cleanliness of food and tableware" (4.65 points) in terms of the quality of korean food for globalization. The role importance of food-coordinators for globalization of Korean food was 'ability of development of Korean dish and Korean menu'(4.22 points), 'coordinate ability for various Korean special diet'(4.14 points) and 'knowledge for wann welcome service that consider table manners, service method and other person(4.12 points) in the order. The most influential unsatisfied variable of food coordinators' role was 'consulting ability connected with management of Korean restaurant' followed by 'ability of presenting concept connected with restaurant development of Korean style' and 'production ability for banquet party plan and representation in a Korean style'. In terms of IPA analysis on food-coordinators' role for globalization of korean food, it was noteworthy that items with high importance but low performance included "ability of development of Korean dish and Korean menu", "event coordinate ability connected with a Korean-style dish", and "production ability for banquet party plan and representation in a Korean style".

이 연구는 컨설팅장학 활성화를 위한 세종특별자치시교육청의 역할에 관심을 갖고 컨설턴트와 의뢰인이 인식하는 교육청 역할에 대한 중요도와 실행도의 차이를 바탕으로 개선해야 할 역할은 무엇인지를 모색하는 데 목적을 두었다. 조사대상은 세종특별자치시교육청 관내 컨설턴트와 의뢰인이며, 컨설턴트 25명과 의뢰인 40명의 자료를 IPA 분석기법을 활용하여 분석하였다. 이 연구의 결과는 다음과 같다. 첫째, 컨설턴트와 의뢰인 모두는 현재 세종특별자치시교육청이 컨설팅장학을 실행하는 데 있어서 컨설턴트와 의뢰인에게 지원영역은 잘하고 있는 것으로 인식하고 있으므로, 이에 대한 노력을 컨설팅장학 시스템 구축으로 전환시키는 것이 필요하다. 둘째, 컨설팅장학 시스템 구축에 관한 항목 중에서도 컨설턴트와 의뢰인 모두가 중요도에 비해 실행도가 가장 떨어진다고 인식하고 있는 ‘같은 학교에 근무하는 컨설턴트에게 컨설팅장학을 요청할 수 있는 시스템’을 가장 우선적으로 개선하는 방안을 마련해야 한다. 셋째, 의뢰인에 대한 IPA 분석결과를 통해 컨설턴트에게 양적으로 제공되는 연수만으로는 컨설턴트의 전문성이 의뢰인에게 신뢰를 심어주지 못한다는 것을 확인할 수 있었다.