The purpose of this study is to explore the nature of pre-service language teachers’ reflection for problem solving, focusing on facets of problem solving. For this purpose, this study collected and analyzed twenty pre-service English teachers’ ninety-four entries of reflection guided by semi-structured guidelines for problem solving: pre-reflective, reflective thinking, and post-reflective. For the analysis of the data, this study adopted constant comparative analysis to identify and categorize features in the data from the perspective of qualitative approach. This study found three dimensions of problem solving and three or four segments under each dimension. Dimensions represent the possible procedural steps of problem solving: ‘problem-determination’, ‘problem-analysis’, and ‘solution’. In terms of cognitive purposes, four possible segments emerged: ‘description’, ‘elaboration’, ‘justification’, and ‘evaluation’. In contrast, concerning perspectives on viewing problems, this study identified three segments: ‘thou-view’, ‘i-view’, and ‘alternative-view’. The variation in the employment of the dimensions and segments was found to represent diverse patterns of problem solving in pre-service language teacher reflection. The findings of this study suggest some implications for pre-service language teacher education.

The study is focused on analyzing the SNS using characteristics of the people surveyed, as for the SNS acceptance channel of the food service corporations, accounted voluntarily for 71%. The SNS food service information regarding information of menu, location of store, price, coupon, taste evaluation, event, promotion, reservation and store atmosphere was researched. The most preferred information sharing for SNS food service were researched and found Facebook, blog and others in increasing order. The most preferred media to obtain SNS food service information were smart phone, desktop computer and others. The result of verifying differences in the perceived ease of use were also evaluated according to the food service corporation of SNS using characteristics of the people and was found: the longer period of SNS use, longer was access time: more number of visiting times, higher perceived ease of use. As for the difference in the perceived service value: longer the period of SNS use, more preferred was the blog: the more number of visiting times, the higher perceived service value. As for the difference in the online mouth-to-mouth intention: longer the period of SNS use, longer was access time: the more number of visiting times, the higher online mouth-to-mouth intention. Therefore, these research results provide useful implications in the working-level aspects such as providing basic data and the academic approach of the study, when the food service corporations establish marketing strategies through SNS.