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MeSH:(Focus Groups*)

1.Clinical Nurses' Experience of Positive Organizational Culture.

Young Hee YOM ; Sang Mi NOH ; Kyung Hee KIM

Journal of Korean Academy of Nursing Administration 2014;20(5):469-480

2.A Conjoint-Based Approach to Analyze the Importance of Brand Choice Attributes: Pizza Restaurant Cases.

In Sook CHAE ; Min A LEE ; Seo Young SHIN ; Il Sun YANG ; Jin A CHA

Korean Journal of Community Nutrition 2002;7(3):354-360

3.The Experience of Occupational Health Care Providers in the Government-funded Subsidized Occupational Health Program for Small Scale Industries: Use of Focus Group Interview.

Young Ran HAN ; Soo Geun KIM ; Eun Hee HA

Korean Journal of Occupational and Environmental Medicine 2002;14(4):392-407

4.The Relationship between Physical Discomfort, Burnout, Depression, Social Supports and Emotional Labor of Clinical Nurses in Korea

Young Hee YOM ; Heesook SON ; Hyunsook Zin LEE ; Myung Ae KIM

Journal of Korean Clinical Nursing Research 2017;23(2):222-235

5.The Development Study of a Medical Ethics Education Program by Using Simple ISD Model.

Young Jon KIM ; Hyoo Hyun YOO ; Chan Uhng JOO

Korean Journal of Medical Education 2011;23(3):185-192

6.The Processes of Habituating to Smoking among Teenagers.

Soon Nyoung YUN ; Yunjeong YI ; Eunyoung SUH ; Chunmi KIM ; Young KO ; Mi Gyeong JANG ; Jeong Hee HYEON

Journal of Korean Academy of Community Health Nursing 2008;19(4):636-648

7.Experience of Cervical Cancer Screening among Menopausal Women.

So Mi PARK ; Hyun Kyung KIM

Korean Journal of Women Health Nursing 2003;9(1):28-38

8.Clinical Instructors' Role Experience in College of Nursing.

Hyunju KANG ; Kyung Sook BANG ; Ji Sun PARK ; Juyoun YU ; Inju HWANG

Journal of Korean Academic Society of Nursing Education 2014;20(3):443-451

9.The Impacts of Customer Characteristics and Service Quality on Attitudes and Behaviors of Bakery Cafe Customers.

Jae Chan JUNG ; Mi Kyung CHOI

Korean Journal of Community Nutrition 2006;11(3):383-391

10.Identification of Quality Attributes of University Foodservice and Factors Required for the Improvement of Customer Satisfaction: A Case Study Using IPA Model.

So Jung LEE ; Hyun Young JUNG

Journal of the Korean Dietetic Association 2010;16(3):208-225

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