본 연구는 코로나 팬데믹 이후 호텔전공 대학생들의 전공만족도가 취 업 준비 행동 간의 영향 관계를 검증하였다. 조사대상자 260명의 응답을 바탕으로 가설검정 결과 교과 만족, 인식 만족, 관계 만족이 모두 취업 준비 행동에 부분적으로 정(+)의 영향을 미치는 것으로 나타났다. 특히 인식 만족이 높을수록 직간접적 취업 준비 행동에 미치는 영향이 높았 다. 본 연구는 학문적으로는 인식 만족이 높을수록 취업 준비 행동에 높 은 영향 관계를 맺는 것에 주목하여 사회적 인식의 변화가 호텔산업 고 용시장의 구인난을 해결하는데 촉매 역할을 할 수 있음을 밝혔고, 실무 적으로는 다양하고 혁신적 교수법과 교과목 개발, 실무수업과 이론 수업 의 적절한 조합, 학생 맞춤형 상담과 취업지도, 커뮤니케이션 강화 등을 통해 호텔 전공학생의 전공만족도를 향상하고 이를 바탕으로 취업 준비 행동을 촉진 시킬 수 있음을 증명하였다.

음악 예술경영을 연구하는 것은 음악 전공의 발전에 매우 중 요한 의미가 있다. 음악과 예술은 상호 보완적이면서 불가분한 관계이다. 음악 예술경영의 모델과 방법은 음악 예술의 발전함 에 따라 끊임없이 발전하고 혁신하고 있다. 음악 예술경영은 지속성과 복잡성의 특성을 지닌 통합적이고 체계적인 프로젝트 이다. 현재 학문 간의 합병과 동질화 발전 추세에 따라 대학 음악 경영 인력의 양성 방식도 변화가 시급히 필요하며, 음악 예술을 다양한 문화, 학문 등과 결합시켜야 한다. 그러나 현재 중국 대학 등 고등 교육 기관은 사회 발전 방향 에 발맞춰 교사 인력 및 커리큘럼을 설정하는 데 여전히 문제 가 존재한다. 따라서 대학에서 양성한 음악 예술경영 인재는 현대 관리 및 네트워크 운영 등 측면에서의 종합 능력이 부족 한 것으로 보인다. 대학의 음악 예술경영 전공의 인재 양성은 어려움을 직면하고 있다. 따라서 사회와 음악 시장의 발전을 적용하기 위해 대학은 음악 경영 인재의 양성 목표, 방법 및 교육 전략을 조정해야 하며 학제적인 능력을 갖추면서 시장 수 요에 부합한 인재를 양성해야 한다. 본 연구는 중국 음악 예술 경영 전공의 발전 추세를 분석하고 정리하며 중국 음악 및 예 술경영 인재 양성을 위한 제안을 제공하는 것을 목적으로 한 다.

In spite of lab safety act for over 10 years, over 100 safety accidents in the laboratory have been constantly occurring. The ideal safety management system is to prevent accidents by differential classifying and managing laboratory regulatory materials according to the risk level. In order to approach this system, in-depth interviews with safety managers were first conducted to identify the current status of safety management in domestic university laboratories. And then through comparative analysis of safety management systems in domestic and foreign laboratories, a new regulatory substance classification standard based on the analysis of the hazards and the classification of risk grades, and a safety management system are proposed. From this study, it will contribute to the creation of a safe laboratory environment by differential classification and management laboratory regulatory materials based on the risk level.

In the past, manufacturing-oriented industries focused on improving labor productivity to achieve economic growth. Korea is changing from a labor-intensive industry to a technology-intensive industry in order to occupy a competitive edge compared to other countries. Recently, a lot of investment has been made not only in technology-intensive industries but also in information industries. Therefore, it is developing in various forms such as special technology, platform industry, and virtual reality as a technology-intensive industry and information industry field. In this social phenomenon, the necessity of starting a business using new ideas and technologies is increasing. Therefore, universities also need entrepreneurship education for their students, and it is necessary to investigate how the contents of the university's start-up education support, individual achievement needs, and the degree of acquisition of start-up knowledge affect the establishment of business strategies necessary for start-ups.

In this article, firstly, we talk about why we respond to “climate change impacts in nature and society” educationally. Secondly, we try to find ways that Jeju also has the ability to halt biodiversity loss and apply nature-based solutions to conserve biodiversity, enhance resilience, and so improve the well-being of the people on the island and in turn to improve the well-being of the people on the planet at the grass roots level of UNESCO internationally protected areas. Thirdly, we try to develop World Environment University Online School Leads Establishment of World Environment University so called “Lead WEU.” We will announce “World Environment University Online School Leads Establishment of World Environment University” at Private Meeting of the 2020 World Conservation Congress on September 9, 2021 in Marseille of France. We propose ”Jeju Global Governance of World Heritage; Climate Change Impacts and Integrated Management of UNESCO internationally Protected Area, at the graduate class of Jeju National University from September 2 to December 9, 2021. The core program centered at the University itself would be developed initially on the basis of the comparative advantage offered by its location in Jeju and the quality of faculty, full and part time, that could be recruited to the University.

Sustainability management has evolved into a concept for enhancing corporate sustainability by incorporating corporate social responsibility into the concept of sustainable development. Universities are expected to play a key role in creating a new paradigm for sustainability management by educating and nurturing future human resources. Therefore, it is necessary to discuss the role of universities in introducing sustainability management indicators and practice in order to examine what role universities can play in promoting sustainability management and to fulfill their functions and roles. This study examined the current status of and the necessity for universities’ sustainability management and the international norms in order to promote sustainability management of universities. Then, the case study of domestic universities suggested practical implications for each factor of GRI guidelines. In order to develop the academic discussion, I hope that the elements for sustainability management presented in this study can be used as basic data.

불암산 삼육대 생태경관보전지역은 서울시 노원구 공릉 동 산 223-1번지 204,271㎡의 공간으로, 불암산 전체 면적인 5,332,422㎡의 약 4%에 불과하지만, 교란행위 없이 약 200 년 이상의 천이가 진행되어야 나타나는 극상수종인 서어나무 군락이 부분적으로 분포하고 있어, 서울에서 보기 드문 식생의 생태적 가치를 인정받아 2006년 7월 서울시 생태경 관보전지역으로 지정되어 관리되고 있다. 그러나 불암산 삼육대 생태경관보전지역에는 둘레길, 삼육대학교 캠퍼스 산책로를 비롯한 다양한 탐방로가 조성되어 있어 탐방객에 의한 교란이 위협요인으로 작용할 것으로 예상된다. 따라서 본 연구는 불암산 삼육대 생태경관보전지역을 대상으로 탐 방로 훼손 현황을 조사하고, 훼손 유형과 정도에 따라 탐방로 관리 방안을 제시하는 것을 목적으로 수행되었다. 현장조사는 2017년 4월부터 2017년 12월까지 진행되었으며, 조사대상은 불암산 삼육대 생태경관보전지역 내의 주 요 탐방로 1곳과 비법정탐방로 2곳이었다. 조사방법은 탐방 로 전체구간에 걸쳐 훼손 상태를 파악하는 전체조사법을 활용하였다. 조사구역은 주요 탐방로 1곳을 2개 구역으로 나누어, 총 4개 구역으로 구분하였고, 탐방로 각 구간을 다니며 조사지점을 GPS로 기록하고, 훼손 구역의 길이와 폭 을 측정해 현장조사야장에 기입하였다. 탐방로 훼손 현황은 노면침식, 노폭확대, 수목뿌리노출 세 가지 유형으로 나누어 조사하였고, 세 가지 유형 중 1건의 훼손유형이 나타나는 경우 1등급, 2건의 훼손유형이 나타나는 경우 2등급, 3건의 훼손유형이 모두 나타나는 경우 3등급으로 훼손등급을 분 류하였다. 조사결과 탐방로의 전체 길이는 2.4㎞이다. 이 중 주요 탐방로의 총 길이는 1.8㎞(1구간 0.6㎞, 2구간 1.2㎞)이고, 비법정탐방로는 0.6㎞(3구간 0.3㎞, 4구간 0.3㎞)로 조사되었다. 주요 탐방로의 진입로에서 시작되는 1구간의 경우 노면침식이 주로 확인되었고, 훼손등급은 1등급으로 나타났다. 주요 탐방로 1구간에서 정상까지 이어지는 2구간의 경 우, 노면침식, 노폭확대, 수목뿌리노출 유형 순으로 훼손이 다수 발견되었으며, 훼손등급도 2-3등급인 곳이 많아 다른 구간에 비하여 훼손정도가 가장 심각하였다. 예비군 교장으 로 이어지는 비법정탐방로 3구간과 계곡을 따라 이어진 4구 간의 경우, 아직까지 눈에 띄는 훼손은 발견되지 않았으나 탐방객의 이용이 지속된다면 주변 식생에 미치는 영향이 커질 것으로 우려된다. 전체 조사구간을 통틀어 가장 많이 나타난 훼손유형은 노면침식(57.1%)이었다. 노면침식은 지속적인 답압과 지표 수에 의한 침식으로 토양이 유실되면서 일어나는데, 심화될 경우 세굴이나 경계부 침식으로 이어지기도 한다. 가장 많은 훼손이 일어난 구간은 정상부로 연결되는 2구간으로, 탐 방객의 이용이 잦고 경사가 심해 지속적인 답압이 가해지고 있어 적극적인 복원과 관리가 요구된다. 이어서 노폭확대와 수목뿌리노출 유형은 각각 21.43%로 나타났다. 노폭확대는 통행량에 비해 탐방로의 폭이 좁거나 계단의 높이가 일 정하지 않아 탐방객이 탐방로를 우회하면서 발생하는데, 심화되면 샛길분기로 이어지기도 한다. 대상지의 경우, 참나 무시들음병에 의한 벌목으로 정규 탐방로 부근이 일부 나지 화되면서 노폭확대가 일어난 구간도 있었다. 수목뿌리노출은 노면침식과 노폭확대가 심각한 구역에서 복합적인 영향에 의해 발생하였으며, 등산객들이 주로 이용하는 탐방로 정상부에서 발견되었다. 탐방로 훼손에 대한 복원 및 관리방안은 훼손의 원인과 유형, 정도에 따라 고민되어야 한다. 1구간은 이용자가 많은 구간임에도 노폭이 넓어 전반적으로 답압의 정도는 낮은 편이었지만, 탐방로가 좁아지는 일부 구간에서 침식이 강하게 일어났다. 이 구간은 주로 흙길로 조성되어있어 답압의 영향을 완화하기 위한 토양복토, 주트섬유 등을 활용한 피복이 필요할 것으로 판단된다. 2구간은 노면침식과 노폭확대의 정도가 심하고, 모든 유형의 훼손이 복합적으로 일어 난 2·3등급 훼손지가 많아 적극적인 대처가 필요하다. 특히 정상부 일부구간은 심각한 나지화가 진행되고 있어 탐방로 확대를 제한하기 위한 경계부 식재와 울타리 설치 등이 고민되어야 한다. 경계부 식재는 식생을 고려해 자생 수종 중 에서 국수나무, 병꽃나무, 싸리류 등을 식재하고, 나지화가 넓게 진행된 구간은 복토로 토양 경화를 완화함과 동시에 울타리를 설치하여 숲의 건강성을 높여가는 것이 필요할 것으로 보인다. 또한 심각한 세굴이 진행된 구간에는 나무 데크 설치 및 물길분산을 위한 노면 정비가 필요하다. 비법 정탐방로인 3, 4구간은 아직까지 이용도가 높지 않아, 2구 간을 대체하기 위한 휴식년제 도입을 고민하는 것보다는 지속적인 모니터링을 통해 관리하는 것이 적합할 것으로보인다. 불암산 삼육대 생태경관보전지역은 대도시 안에 위치한 보호지역으로서 탐방객으로부터 완전히 독립된 환경으로 관리되기는 어려운 상황이다. 그러나 불암산 삼육대 생태경 관보전지역은 도시에서 찾아보기 어려운 극상림인 서어나무 군락이 존재하고, 이는 도시림의 천이단계 분석에 있어 유의미한 자료를 제공한다. 특히 생태경관보전지역의 면적 이 0.2㎢로 한정적인데 반해 탐방로가 많아 교란의 위험이 크고, 이는 주연부 식생의 확대 및 서어나무 군락의 위험요 인으로 작용할 수 있으므로 주의가 필요하다. 불암산 삼육대 생태경관보전지역의 현명한 보전과 이용이 이루어질 수 있도록 탐방로를 포함한 관리방안이 지속적으로 수립되고 실행되어야 할 것이다.

The study was conducted with statical analysis of data (828 data in 2010, 752 data in 2012, 648 data in 2014) in order to evaluate laboratory awareness difference of research employees working in different types of universities. Results of the study were as follows: First, university institutes in the order of polytechnic colleges, university, and junior college showed the highest laboratory safety awareness in 'awareness and education of laboratorial safety regulation' and 'awareness in laboratory risk factors'. Second, the difference in safety awareness of universities by year(years that conducted current status survey) was the highest in year 2014, then in 2010, and in 2008. Third, the difference of research employees working for laboratory safety management by year(years that conducted current status) showed that university had the highest laboratory safety awareness in year 2010, but it changed to polytechnic colleges in year 2012 and 2014. Through this study, we could recognize the difference in safety awareness of research employees working in university institutes

The purpose of this study was to determine differences in perception of weight management, balanced food intake, knowledge of obesity, and nutrition knowledge in university students. The average weight and height of male subjects were 175.0±5.7cm and 69.1±11.8kg, whereas those of female subjects were 161.7±5.0cm and 51.7±6.9kg, respectively. Average scores for balanced food intake were not significantly different between male and female students. The total number of correct answers for obesity knowledge was not significantly different according to gender, but four responses related with losing weight showed higher perception scores in females compared to males (p〈0.05). The total number of correct answers for nutrition knowledge was not significantly different between males and females. The average BMI of male and female subjects were 22.5±3.44 and 19.7±2.21, respectively, ranged in normality. Self-evaluation of body shape was mostly in the normal or standard range in both males and females, but females showed a higher perception rate of chubby or fat than males. The percentages of interest in weight management was 36.0% in males and 50.8% in females, with higher interest in female subjects (p〈0.01).

Especially because of the distinctiveness that new experiments and research provoke coexistence of various risk factors, the researchers in university laboratory are being exposed to incidents that are difficult to predict. Due to the fact that the numbers of accidents that occur at the university laboratory are increasing, the necessity for laboratory safety management is on the rise. Most laboratory accidents are caused by the ability that can detect risk factors such as unsafe behavior or unsafe condition but is not working perfectly. In order to prevent researchers in advance from unsafe behavior or unsafe condition, effective safety education, systematic safety management, safe research environment, continuous safety check and proper measures after accident are the most important factors. In this study, survey was conducted in university laboratory to identify the factors that affect on safety management and to measure the safety management level. As a result, effective measures are proposed for the improvement of the safety management level.

The purpose of this study was to find discover the effects of self-efficacy and self-esteem on the appearance management behavior of female college students. As for the study method, questionnaire survey sheets on general traits like age, grade year, major and management cost, sense of self-efficacy, self-esteem, and appearance management behavior were distributed to female college students. The responses were measured based on a 5-points Likert scale. The results of this study are as follow: One’s sense of social self-efficacy and self-esteem were both found to affect appearance management behavior significantly. In other words, the greater one’s sense of social self-efficacy, which represents one's sense of confidence in inter-personal relations, the greater one’s appearance management behaviors to enhance her own value. Furthermore, the greater one’s self-esteem(the way one feels positively about oneself), the greater one’s appearance management behaviors. As a result, it can be judged that the more an individual wants to act more capable in different contexts, the more she tries to make up for her own disadvantage. To highlight her own advantages for the sake of greater positive social activities and inter-personal relation, the more she takes to improve her image through appearance management behaviors. It is anticipated that such an examination of appearance management behavior, sense of self-efficacy and self-esteem among female college students will serve as useful data for appearance-related industries by enabling them to properly under stand their clientele’s psychological traits.

In this study, actual status of safety management for the objects of 173 university, government research institution, and corporate affiliated research center was carried out through questionnaires. For unexpected accident status according to kinds, scale, and types of laboratories, frequency analysis using cross analysis and multiple replies analysis was used. The result of this study is judged to be used for laboratory safety education prevention programs, laboratory environment improvement, investment or improvement of laboratories through the actual safety management status of laboratories such as vulnerable works for generation of unexpected sudden accidents according to kind, scale, and type of laboratories, period of occurrence, prevention education, necessity for preliminary test, and cause of laboratory accidents.

Since ISO 9001 quality system was established In 1987, many companies have adopted It for assuring the quality of their processes Not only manufacturing companies but service industries such as hospitals, armies, educational Institutes, banks are now impl

Recently, many universities over the world are struggling to have the competitive edge. Some of them are implementing ISO management system for efficient administration processes and the safe and clean environment. For many years, ISO 9000 quality managem

Recently, many universities over the world are struggling to have the competitive edge. Some of them are implementing ISO management system for an efficient administration processes and safe and clean environment. For many years, ISO 9000 quality management systems have been widely adopted in the universities, while only a few universities are implementing ISO 14000 environmental management system in their educational system. In this study, we proposed how to implement ISO 14001: 1996(E) environmental management system in universities and showed the case study of Daegu Health College's ISO 14001 environmental management system.

The purpose of this study examined important factor of performance on Contract Foodservice management. Three contract Foodservice companies were selected which were located in Seoul & kuonggi province. 300 units were chose. The questionnaire was composed of seven part. There were the operation of food management, the operation of menu, the operation of equipment and facilities management, the operation of solid waste and safety management, the operation of waiting time management. As a result of the survey B&I foodservice was listed higher than University foodservice as food hygiene, FIFO and food shelf life. University foodservice employees worked 4 hour longer than B&I foodservice employees, so turnover rate was higher than it. Comparing the number of feeding, B&I foodservice equipment and facilities scale was bigger than University foodservice equipment and facilities. The rate of solid waste on B&I foodservice was 11.468% and the rate of University foodservice was 16.23%, the waiting time of University foodservice was about 8mins longer than B&I foodservice.

The levels of sanitary management procedures in university and industry foodservices, in pusan, were investigated. The questionnaires were administed to ninety three dietitians who managed university (n=21) and industry (n=72) foodservices and then the data were statistically analyzed. When sanitary management procedures were evaluated by 5 scales method of Likert, total mean scores of time-temperature management in the process of meal production, personal hygiene, equipments and facilities hygiene in university and industry foodservice operations were 3.48, 3.76 and 3.27, respectively. In time-temperature management, the scores for storage, purchasing and receiving, pre-preparation, cooking, assembly and service, and hot or cold holding were 3.77, 3.74, 3.55, 3.54, 3.28, 3.05, respectively, in descending order. The management levels for personal hygiene, equipments and facilities hygiene of foodservices had biger serving scale(over 901) were significantly higher than those of lower scaled foodservices(below 900). The scores of foodservices managed by higher aged dietitian(over 31 years) were significantly higher than those of foodservices conducted by lower aged group(below 25 years) in the management procedures of time-temperature, personal hygiene, equipments and facilities hygiene(p$lt;0.05). The dietitian group had the regular sanitary education showed significantly higher scores than irregularly educated group in the management of time-temperature and personal hygiene. The schedule table for clean and sanitation was used in fifty foodservices. Those foodservices revealed significantly higher ratings than the group without the schedule table in the management procedure for equipments and facilities hygiene(p$lt;0.01). The sanitation management level of fifty nine foodservices used daily sanitation ckecklist showed higher score on personnel hygiene, equipments and facilities hygiene than those of unused foodservices group(p$lt;0.05).

The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

The purposes of this study were to : (a) investigate overall operating conditions of university residence hall foodservice, (b) compare them by the management systems. Questionnaires were hand delivered and mailed to 73 foodservice managers. A total of 56 were usable; resulting in 76.7% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test. Sixty-four percent of the foodservice operations were 'self-operated'; 23% were 'contracted'; and 13% were 'rented'. Eighty-three percent of operations provided 'single menu'; forty-six percent of foodservice operations with 'partially self-service'; and forty-one percent with 'complete self-service'. Forty-four percent of overall foodservice operations provided 1,000-2,000 meals per day; thirty-one percent provided less than 1,000 meals per day, and twenty-four percent provided more than 2,000 meals per day. The highest meal price was 1,950 won and the lowest was 700 won with average of 1,295 won. The mean number of employees was 12.2; the number of working hours was 59.7 hours per week.

This study is designed to 1) understand customers' choice behavior and preference of foodservices in campus and 2) provide recommendation on management strategies for university foodservice manager. Individual interview and focus group interview were used to identify important selection attributes. The questionnaire was developed and distributed to 480 Yonsei university students and statistical data analysis was completed using SPSS WIN/7.5 for descriptive analysis, multidimensional scaling and conjoint analysis. The results of this study were summarized as follows: Students evaluated four foodservices in different ways, and strength/weakness points could be identified from the evaluation patterns. Most students(51.1%) were frequently used 'A' foodservice, though they preferred other foodservices, and cost, mainly, caused the difference. Perceptual map from multidimensional scaling showed that preference and patronage were close with different attributes. Cost was most relatively important attribute to select foodservice in campus from conjoint analysis. Therefore, relative importance of attributes should be considered in customer preference survey for constructing management plan.