• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.89-93
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• 1988

Because the production facilities of the Korean convenient food companies are placed in one space, the final products could be easily contaminated. It is necessary that the work space should be devided into contaminated zone, semisanitary zone and sanitary zone. The layout of the preparation facilities are reconsidered. Requirements for equipment and the facilities criteria be complemented with the air clean unit, and chilling refrigerator for rapid chilling of boiled rice and the cooked dishes for the assurance of the microbiological guality of foods. The equipment and the work space of the model companies which have the area of $99m^2,\;200m^2\;and\;300m^2$ are properly placed and designed in accordance with the regulations of the food sanitation and the architecture. (Packaging Meal Production Facilities).

• Journal of Digital Convergence
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• v.18 no.11
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• pp.443-448
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• 2020

The purpose of research is identifying visual factors affecting purchase of convenient store packed-meals through mobile applications. Previous studies have not covered mobile applications on purchase of convenient store packed-meals and this inspired the research topic. Document analysis and online survey are mainly implemented and 4 visual factors; typography, product image, main color, brand logo have been set as a research variables. It is revealed that consumers recognize product image prior to the rest and their purchase intentions are most significantly affected by product image. In conclusion, the product image should encourage consumers to have expectation on packed-meal and need to deliver credibility at the same time. Hence, the application should be designed to solely spotlight product image to lead consumer's concentration on it. The research can be further expanded by including non-visual factors as its variables or increasing scale of survey samples.

• Journal of Food Hygiene and Safety
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• v.3 no.3
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• pp.117-129
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• 1988

Packaged meal manufacturing establishments in Seoul city and Kyungkido province were assessed in terms of the sanitary conditions and practices, time and temperature, and microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled packaged meal manufacturing establishments. Microbiological tests on.food containers, equipments, and foods in various phases of product flow were done. The results of the study are summarized as follows; 1) Sanitary condition of kitchen.and sanitary practices of employees in.large and medium establishments were evaluated as the some improvement required in order to meet all standards. But sanitary practices of employees in small establishments were evaluated as the unsatisfactory state with negligence or ignorance of safe practice. 2) The microbiological quality of basic ingredients and food materials after pre-preparation were poor. 3) Time and temperature data indicated that phases of holding ingredients at room temperature after cooking, assembly and packaging before delivery were critical. 4) Microbiological test results for food containers, equipments indicated that sanitary conditions of stainless steel ware, knife, wiping clothes and cutting board should be improved promptly. 5) Critical control points identified were ingredients, pre-preparation, Holding, and assembly and packaging. 6) Guidelines were suggested for effective quality control of packaged meals production.

• Digital Contents
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• no.3 s.154
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• pp.96-98
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• 2006

음악이 없는 세상을 상상할 수 있을까. 음악이 있다면 약속장소에서 누군가를 기다리는 시간, 지하철이나 버스를 타고 이동하는 시간도 좀 더 여유롭고 느긋하게 보낼 수 있다. 이동 중에도 음악을 들을 수 있는 기기가 많은 사람들의 사랑을 받았고 이제 이동중 음악을 들을 수 있는 기기는 ‘휴대전화’로 귀결되고 있다. 나날이 발전하는 휴대전화의 성능과 사용자들의 요구에 발맞춰 이동통신서비스 사업자들이 선보인 유무선 음악포털 서비스가 인터넷 음악 서비스 사이트를 무서운 속도로 추격하고 있다. SK텔레콤의 멜론, KTF의 도시락 서비스가 그 주인공들이다.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.52-52
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• 2004

중ㆍ고등학생의 점심식사가 학교급식의 형태로 점차 전환되고 있는 실정에서 수도권에 거주하는 중ㆍ고등학생을 대상으로 점심식사 유형에 따른 만족도를 조사하여 학생들의 만족도를 증가시킬 수 있는 점심식사를 제공하는 방안을 모색하고자 하였다. 수도권 거주 중ㆍ고등학생의 경우 응답자의 54.2％가 학교 급식을 하였으며, 37.4％가 도시락을 싸오고, 3.7％는 도시락 전문점, 1.6％는 학교 식당, 1.1％는 학교 밖 식당을 이용하였으며, 1.1％는 기타, 1.1％는 먹지 않는다고 조사되었다. (중략)

• 식품문화 한맛한얼
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• v.3 no.2
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• pp.228-230
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• 2010

• Food Industry
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• s.94
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• pp.40-48
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• 1988

• 우유
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• s.48 spring
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• pp.37-38
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• 1992

• The monthly packaging world
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• s.34
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• pp.48-52
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• 1996

• Monthly Duck's Village
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• s.109
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• pp.123-123
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• 2012