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조리학 전공 대학생들의 인턴쉽 기대와 만족에 관한 연구
정효선,윤혜현 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.3
This study investigated the degree of expectation and satisfaction with internship program of undergraduates majoring in culinary studies, and suggested improvements in satisfaction for training programs. Differences between expectation and satisfaction were significant in all 21 items including pay for internship program, rest spaces, and break time during working. Expectation questions were extracted to five factors. Factor 1 circumstances of kitchen Factor 2 staff's ability and attitude Factor 3 working environment Factor 4 working hours and pay and Factor 5 rotation, period, and placement of jobs. Five factors were also obtained from factor analysis of satisfaction. Factor 1 working hours and rest Factor 2 staff's attitude and pay Factor 3 facilities and sanitation Factor 4 circumstances of kitchen and Factor 5 period and placement of jobs. Overall satisfaction values showed significant differences depending on gender, school-year system, grade, age, and school. The working hours and rest factor had the most significant influence on the overall satisfaction with internship program of undergraduates majoring in culinary studies.
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정효선,서경화,신민자 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1
The purpose of this study was to investigate the consumption patterns of traditional Korean rice cake among college students. Self administered questionnaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using frequency analysis, chi-squared and t-tests and a one-way ANOVA. By examining the results of the student's perceptions of traditional Korean rice cake, it was found that most knew little, or only a moderate amount, about this type of food. Meanwhile, more than half the students liked traditional Korean rice cake, as this type of food satisfied their need for a traditional Korean taste, while the reason for disliking was that they were more familiar with western-style confectionary. Most students answered that they only ate traditional Korean rice cake on special occasions, such as big holidays or ceremonies for the dead ancestors. Most answered that they bought those foods at conventional markets, the mile in the neighborhood, (Eds note: I don't understand, do you mean, "within a mile of their neighborhood"?) or atbig malls. The factor they considered the most important at the time of purchase was the quality(taste), which demonstrates the need for the development of traditional Korean rice cakes, with new tastes and shapes, which still satisfy the Korean's taste, whilemaintaining the traditional taste. For the questions that asked about the problems faced by the traditional Korean rice cake manufacturing industry, and the reasons for low consumption, the students responded that buying this type of food was difficult as the outlets selling themwere not easy to find. Our results seem to suggest that there are almost no specialty stores for the sale of traditional Korean rice cake compared to the other types of cakes that are scattered all over the country. (Eds note: this is only my opinion, and I maybe wrong, but I would have though that trying to market traditional Korean rice cakes at local convenience stores, rather than specially stores, would make them more available to the general public. Their marketing at speciality stores will maintain the status quo, i.e. people will go to the speciality stores to purchase product for holidays and special occasions, wheras they will go to the local convenience stores to buy general everyday snacks etc.)
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정효선,윤혜현* 한국식생활문화학회 2007 韓國食生活文化學會誌 Vol.22 No.1
The objective of this study was to analyze the actual situation of ethics management in foodservice industry and its employees’ recognition on corporate ethics management. Self-administrated questionnaires were completed by 342 employees, and the data were analyzed by frequency, chi-square, t-test, and one-way ANOVA. The results showed that the employees consider the corporate ethics management to be very important and it has been much more improved in foodservice industry. However, they are still skeptical about the continuous and consistent practice of ethics management. In addition, the survey revealed that the ethics management was regarded to be critically important to improve the value and the culture of the corporation. It also showed that the recognition of the improvement of ethics management in foodservice industry has been affected by the work environment of the whole society too. The result concluded that the taking the initiative by CEO is the most important factor for introducing the ethics management, while the propagation of ethics management requires the volition of the employees inside
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정효선,윤혜현 한국호텔외식관광경영학회 2007 호텔경영학연구 Vol.16 No.2
The purpose of this study was to examine the recognition of people of different classes toward consumer ethics in the field of foodservice industry. A survey was conducted with questionnaires that were reorganized according to consumer ethics scale(CES) in order to assess the consumer ethics recognition of consumers on a five-point scale. Self-administrated questionnaires were completed by 463 consumers and data were analysed by frequency, t-test, one-way ANOVA, factor and reliability analysis. The factor analysis showed that three different types of ethical attitudes among the consumers investigated in association with the foodservice industry : unconscientious illegal behavior(12 variables), intentional unlawful behavior(6 variables) and excessive expression of complaint(5 variables). The findings of the study were reliable, as the Cronbach's alpha values were above 0.7 for all the factors. The men showed more ethical attitude than the women, and the elder consumers seemed to behave more ethically than the youngers. The company and government employees were more inclined to be ethical than the students and housewives. For the monthly income, the higher income earners were more ethical than the small income earners among the ethical attitudes of consumers. The religion showed a significant difference while the educational level of the consumers didn't show any differences to their ethics in consumption situations. 외식산업에 있어서 다양한 계층의 소비자가 인식하는 소비자 윤리에 대한 인식을 조사해 보고자 하였으며, 외식산업의 특수한 소비상황에서 소비자의 특성에 따른 소비자 윤리를 고찰하였다. 총 463명의 소비자를 표본으로 하였으며 빈도분석, 신뢰도분석, 요인분석, t-test, ANOVA를 사용하여 통계처리 하였다.연구결과 외식산업 소비자의 소비자 윤리에 있어서는 비양심적 위법행위, 의도적 위법행위, 과도한 불만 표출행위 등의 3가지 요인으로 구분되었으며, 외식산업의 고유한 소비 상황에 있어서 여성이 남성보다 약간 더 비윤리적인 성향을 보였고, 연령과 소득이 낮은 학생과 주부계층이 보다 낮은 윤리성을 나타냈다. 이러한 연구 결과를 통해 외식산업의 특징적인 소비 성향에 있어서도 인구통계학적 특성에 따라 소비자의 윤리성에는 상이한 차이가 있음이 증명되었으며, 특히 연령이 낮고 소득이 적은 학생집단이 다른 소비계층에 비해 외식산업의 특수한 소비상황에서도 윤리성이 결여된 소비 성향을 보이는 것으로 조사되었다. 이는 소비 상황에서 소비자의 윤리적인 태도는 스스로에게 내제된 윤리의식에서 비롯되는 것이며, 개인의 윤리적인 가치관이 윤리적인 행동을 하는데 있어서 영향을 주기 때문에 소비자의 윤리 수준을 제고하는 데에 중요한 역할을 한다고 할 수 있겠다. 따라서 윤리적인 가치관 제고를 위해 이들을 대상으로 한 대학에서의 체계적인 윤리교육이 필수적이라고 여겨지며 업체는 기업윤리의 준수를 통해 모범적인 경영을 함으로써 윤리적인 소비 문화의 정착을 유도하는 것이 바람직할 것이라고 사료된다.
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정효선,김기쁨,윤혜현 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.2
This study examines the effect of abusive supervision on employees’ engagement and commitment in the deluxe hotel. Based on total 272 hotel employees obtained from the empirical research, this study verified total 3 hypotheses. The hypothesized relationships in the model were tested simultaneously by using structural equation modelling. Abusive supervision perceived by employees had negative effect on engagement and employees’ engagement had positive effect on organizational commitment. Also, abusive supervision perceived by employees did not have a significant effect on organizational commitment, full mediation effect through engagement existed. The study results are expected to be used as data for searching for effective responding ways at an organizational level and find practical ways to further increase employees’ positive organizational behavior.
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정효선 대한영상의학회 1985 대한영상의학회지 Vol.21 No.5
Ultrasonographic and radiographic findings in 72 cases of pelvic masses which have been proved histopathologically were analyzed. The results were as follows; 1. Among 72 cases, 28 cases were uterine masses and 44 cases were adnexal masses. 2. pathologic accuracies of ultrasonographic diagnosis were 64.3% in uterine masses, 70.5% in adnexal masses, and 68.1% in all pelvic masses. 3. Plain or IVP findings were not specific in diagnosis and showed secondary mass effects or functional disturbances. 4. Because of its high accuracy of pathologic diagnosis and safety, ultrasonography can be regarded as the most valuable and preferential study. But in cases of cystic myomas, endometrioses, cystic missed abortions and huge masses, the accurate diagnoses were difficult.
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