• Korea Journal of Hospital Management
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• v.4 no.2
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• pp.60-84
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• 1999

Hospitals under competitive environment are getting more interested in PR(public relations) as a means of marketing. A typical form of public relations for the hospital is publicity, and its principal instrument is the press release that provides the mass media with the raw material and background for a news story. The purpose of this paper is to examine and analyze the public relations articles associated with hospitals in the section of health care in major daily newspapers. Three major daily newspapers, Chosun, Joongang and Hankyoreh have been analyzed for a year from January 1, 1998 to December 31, 1998. All articles in the health care section are classified by content, size, press comments, and style. This study has found some perverse aspects of the public relations such as the preponderance of health articles on tertiary medical institutions, inappropriate publicity focused on certain medical treatments, doctors, and hospitals, and the positive press comments on the hospitals that are affiliated with the same corporate group as the newspaper.

• Journal of Nutrition and Health
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• v.28 no.7
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• pp.675-687
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• 1995

The purpose of this study were to analyze work patterns of clinical dietitians by time study, to investigate labor time used in each clinical dietetic activity, and to develop standardized indices of clinical dietetic staffing needs. Two general hospitals(A & B) in Seoul were selected for study. The results of this study can be summarized as follows. 1) For the A hospital, the percentage of clinical dietetic activities such as attending meeting, professional research, foodservicemanagement, clerical activity for the foodservice, administrative activity and delay were 17.5%, 1.3%, 14.5%, 23.4%, 21.3%, 4.6%, and 17.3% respectively, while 22.4% 3.5%, 23.7%, 10.9%, 15.8%, 4.2%, and 19.5% respectively for the B hospital. 2) For the A hospital, the percentage of direct patient care like outpatient nutrition education, group nutrition education, and patient meal planning were 69.5%, 10.5%, 7.6%, and 12.4% respectively while 78.9%, 7.3%, 8.9%, and 5.1% respectively for the B hospital. 3) Time spent for performing direct patient care such as basic care, intermediate care, and indepth care per patient were 28.0min, 73.1min, and 53.0 min respectively for the A hospital, while 45.3 min, 76.2 min, and 52.6 min respectively for the B hospital. 4) Full time clinical dietitian staffing needs were calculated for the three parts ; basic care, intermediate care, and in-depth care. For A hspital, the appropriate numbers of full time clinical dietitian were 3.5 persons in basic care, 3.6 persons in intermediate care, and 1.3 persons in in-depth care, while 6.1 persons, 6.3 persons, 3.2 persons respectively for B hospital.