The purposes of this study were to identify the evaluation categories, areas, attributes of the hospital food service and to define the relative importance of the evaluation categories, areas, attributes of the hospital food service using analytic hierarchy process. A survey was conducted from January 8th to 25th in 2007. Questionnaires were mailed to the 310 directors of dietetic departments of hospitals that included 160 primary hospitals, 107 secondary hospitals, and 43 tertiary hospitals. The result of the analytic hierarchy process indicated that relative importance of evaluation category was 0.5259 for food service management and 0.3407 for nutrition care. The food service management consisted of four subcategories, which are equipment standard, sanitation, production, and delivery service. Sanitation(relative importance: 0.2652) was the most important area among the subcategories and it was followed by equipment standard(0.2067), delivery service(0.1864) and production(0.1848). The nutrition care has two subcategories, menu management and meal management. The relative importance of menu management(0.4174) was higher than that of meal management(0.3555). The quality of food service and nutrition care to inpatients can be improved by the evaluation system based on appropriate applications of the developed evaluation indicators for hospital food service systems.

Under limited resources such as budgets and experts, it is necessary to make decisions for promotion strategy of standardization work items in Information and Communication Technologies (ICTs). This paper focuses on a method of setting standardization pro

R&D innovation is based on the premises of gaining competitive advantage. Innovation is achieved not only through the development of technology for producing newer and better products, but also gaining and sharing information about consumer demands, chang

R&D innovation is based on the premises of gaining competitive advantage. Innovation is achieved not only through the development of technology for producing newer and better products, but also gaining and sharing information about consumer demands, changes in the market, and a competitors actions. Investment in R&D can not adequately be fulfilled solely through market functions because of R&D activities imply high-risk, uncertainty, and because R&D has a public-good characteristic. Most past researches have concentrated on managerial methodologies through research of performance, thus the results are related to studies of innovation performance. This research looks into the effect given on R&D innovation by IT factors and provides a model, and further analysis on how IT factors are applied through this model. By developing a model through the process of re-structuring the model with variables based on the convergent and discriminant validity, and in turn confirming and concentrating on major IT factors through analysis, it will be possible to double the R&D Innovation Performance.

The principal objective of this study was to evaluate the perceived management performance and importance level of nutrition teachers by school administrators in the Chonbuk area. Self-administered questionnaires were collected from 142 school administrators. Statistical data analysis was completed using SPSS v. 12.0. Approximately 74.6% of the subjects were men. About 37% of subjects were principals, 33% were vice principals, and 35% were administrative directors, with over 60% aged 40-50 years(p<0.05). Among the 142 schools evaluated, 82.7% were located in urban areas and 17.3% were in ml areas. About 98% of the schools served meals in the dining room(pd0.05). Approximately 68% of the schools employed nutrition teachers and 33.4% had school dietitians(p<0.001). The result indicated that the overall importance level(4.24) was higher than the performance leve1(3.97)(p<0.001). In a survey of the degree of task performance by nutrition teachers, administrators regarded sanitation management was evaluated as the most important performance parameter(4.49), other management attributes as very important parameters(4.41), with nutrition counseling being much less important(2.76) and meal service being least important(3.29; except for classroom teachers). According to the tide of the subjects, evaluations of administrative directors were lower than evaluations of principals and the vice principals. The results indicate that nutrition teachers should not only have meal service management as their main duty, but should also be involved in constructing a life-long health management system for students and teachers by conducting nutrition education and counseling, and should be active in the development of nutrition education programs and in the duties of sanitation management of school meals.

The purpose of this study was to analyze consumer recognition, perceived importance, and satisfaction to create a new apple processed product and to promote its consumption. Data were collected from 527 men and women living throughout Korea through a self-administrated questionnaire. Frequencies, one-way analysis of variance, and Duncan's multiple range were conducted using SPSS v. 17.0 software. Recognition of juice and drinks, milk and dairy products, apple jam, and seasoning was high, while that of the other products was low. Consumer perceived importance of products was higher than consumer satisfaction of products. Quality preservation attributes were sanitation, taste, flavor, place of origin, and convenience of purchase. Attributes for improved consumer post-purchase satisfaction after purchasing were content of apple, quality of apple, price, and certificate of quality. The attributes of content of apple and certificate of quality were statistically different by consumer age.

The purpose of this study was to provide basic data needed for the efficient enhancement of teaching competency by investigating the relations between the importance and performance level of elementary school teachers in terms of teaching competency of ph

관련기술의 발전에 의한 높은 인터넷속도는 교육용 온라인게임 서비스를 크게 성장시키고 있다. 교육용 온라인게임은 교육적 측면과 동시에 게임으로서의 상품과 서비스가 고려되어야 한다. 게임 비즈니스에서 교육용게임이 성공하기위해서는 다양한 욕구를 충족시키는 서비스를 제공해야한다. 그러므로 본 연구는 교육용 온라인게임의 공급 품질요인을 도출하고 이 요인들을 3레벨의 계층적 모형을 만들어 요인의 중요도를 평가하는데 AHP(Analytic Hierarchy Process)을 적용한다. 교육용 온라인게임사용자의 이해를 증진시키고 제공되는 이론적이고 실제적인 정보에 의해서 교육용 온라인게임의 품질을 개선하고자 한다.

From the research which sees hereupon the importance - observes a satisfaction analysis about enterprise environment and support policy of the disability firm and the positive promotes under planning boil the competitive power improvement of the disability firm the fact that the activity of the disability firm and with aim.

목적 : 본 연구는 작업치료를 받고 있는 환자와 보호자 중 뇌졸중 환자를 중심으로 유니버설 디자인에 대한 인지도와 현재 생활하고 있는 주택 환경 내에 유니버설 디자인 적용의 필요도 및 중요도를 알아보기 위한 것이다. 연구방법 : 서울과 경기도의 종합병원에서 작업치료를 받고 있는 외래 환자와 보호자 112명을 대상으로 2006년 11월 27일～12월 22일까지 설문조사를 실시하였다. 설문지는 조사 대상자의 일반적 사항, 유니버설 디자인에 대한 지식 여부, 현재 거주하고 있는 주택의 편리도, 유니버설 디자인에 대한 필요도 및 중요도로 구성되었다. 주택의 편리도, 유니버설 디자인에 대한 필요도 및 중요도에 관한 설문은 주택 입구, 현관, 방, 부엌, 욕실, 주택 전체에 있는 설비 및 가구에 대한 항목으로 나누어 총 51문항으로 구성되어 있고 4점 척도로 구성되었다. 결과 : 유니버설 디자인에 대해서 이번 연구 전에 들어본 적이 있는 사람은 환자 33.9%, 보호자 35.7%이었다. 유니버설 디자인을 가옥에 적용할 의사는 환자의 경우 33.9%, 보호자의 경우 57.1%이었다. 환자 및 보호자가 현재 생활하고 있는 주택 전반에 걸친 편리도는 환자의 경우 2.89점, 보호자의 경우 2.82점이었다. 유니버설 디자인의 적용이 필요한 부분은 환자나 보호자 모두 주택 입구, 욕실, 주택 전체에 있는 설비 및 가구의 순서였다. 유니버설 디자인의 적용이 중요한 부분은 환자의 경우 주택 입구, 욕실, 현관의 순서였고 보호자의 경우에는 주택 입구, 부엌, 욕실의 순서로 중요하다고 하였다. 결론 : 본 연구의 결과 유니버설 디자인에 대한 환자와 보호자의 인식도가 낮은 편으로 유니버설 디자인을 적용한 가옥 구조의 변경과 보조도구의 사용을 통해 얻을 수 있는 장점을 환자와 보호자들에게 인식시켜줄 필요가 있고 유니버설 디자인을 가옥에 적용 할 때 주택 입구, 욕실, 부엌에 대한 세심한 고려가 필요하다는 것을 알 수 있었다.

The purposes of this study were as follows. First is to compare the importance of operational factors to determine types of school breakfast program, and second is to do the preference analysis of operation-related people depending on the attributes and levels of the operation of school breakfast program. The questionnaires developed for this study were distributed to 134 school dietitians, 114 school foodservice officials at the educational board, 68 staff members of foodservice contractors and 493 parents. Statistical data analyses were performed using SPSS/WIN 12.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical foodservice types. According to the analysis on the attributes and levels of the school breakfast operation, the relative importance of each attribute was as followsprice (36.30%), menu (29.60%), foodservice staff (22.54%), serving type (11.55%) to school dietitians, price (34.99%), menu (28.15%), foodservice staff (23.52%), serving type (13.35%) to school foodservice officials at the educational board, menu (30.55%), price (30.24%), foodservice staff (28.75%), serving type (10.47%) to staff members of foodservice contractors and price (36.34%), menu (29.73%), foodservice staff (21.01%), serving type (12.92%) to parents. The results of the conjoint analysis indicated that the school dietitians and school foodservice officials at the educational board preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, 1~3 foodservice staff, with a price range of 1501~2000won, and tray serving. Staff members of foodservice contractors preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, 1~3 foodservice staff, with a price range of 2501~3000won, and tray serving. Parents preferred the school breakfast operation with 5 traditional menus per 5 day, 6~7 foodservice staff, with a price range of 2501~3000won, and tray serving. About a half of school dietitians considered that elementary schools were appropriate for the suggested school breakfast operation program. But, 68.2% of school foodservice officials at the educational board, 69.1% of staff members of foodservice contractors, and 38.1% of parents considered high schools to be the suitable model. Therefore, it indicated the need to recognize the different opinions among breakfast operation-related people and take these factors into consideration in developing the school breakfast program.

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".

The purpose of this study was to analyze usage frequency and importance of competencies which are required to restaurant industry professionals. For this purpose, opinions of restaurant industry professionals on the competency were surveyed using questionnaires. To develop a questionnaire, a total of 27 competency variables which are required to restaurant industry professionals were drawn through literature review. Questionnaires were distributed to 300 professionals in restaurant industry with different positions using random sampling. Out of 300 questionnaires, 221 questionnaires were used for analysis. Statistical analysis was conducted using SPSS 10.0, including descriptive analysis, ANOVA and t-test. Reliability test and factor analysis were also conducted to evaluate the reliability and validity of the questionnaire. As a result, 'attitude and personality' factor was recognized as the most frequently used and the most important competency factor of restaurant industry professionals. Therefore, the competency such as 'sincerity', 'responsibility', 'sense of honesty', 'positive attitude', 'tolerance and justice', should be more emphasized in restaurant management education. The level of current usage and importance of each competency were different according to age, education level, working experience, position, number of employees, type of restaurant and type of management.