• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.633-643
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• 2013

This study investigated the efficiency of university foodservice operations by analyzing the effect of consumer's perception towards university foodservice quality. University students in the Jeonnam area were surveyed and 571 out of 700 surveys were chosen (response rate: 97.0%). SPSS (ver. 20.0) was used to conduct descriptive analysis, factor analysis, reliability analysis, t-test, and multiple regression analysis. The results show that 21.9% of university students have never used the university foodservice, while 48.7% of university students have eaten there 1~2 times per week. The most common reasons reported for avoiding the university foodservice were a limited menu selection (51.5%) and an untasty food (45.8%). The perception of overall service quality at the university foodservice scored relatively low (3.01 points), compared with its importance (3.89 points). The food taste, menu variety, and quality of food ingredients are factors that require improvement for operational strategies by the importance-performance analysis (IPA). The food factors (taste, variety, and quality) among university foodservice qualities had a significantly positive effect on consumers' overall satisfaction (p<0.001), perceived value (p<0.01), intent to recommend (p<0.001), and intent to revisit (p<0.01). These result indicate that the university foodservice management should focus on developing food factors and strive to meet the needs of university students through continuous customer surveys.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.124-138
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• 2010

This study aims to investigate the effect of hotel and restaurant employees' eating habits on their dining-out behavior. 309 workers from die hotel and restaurant companies participated in the survey, and SPSS 14.0 was used to perform frequency analyses, factor analyses, f-tests, ANOVA and multiple regression analyses. An exploratory factor analysis revealed three eating habits; unhealthy, healthy and ideal eating habits with 62.250% of the cumulative variance explained. The factor analysis included the priority on menu items, atmosphere and location of a restaurant with 60.658% of the total variance explained The results of the t-tests gave partial supports for the hypothesized gender difference in eating habits and for the hypothesis that eating habits would differ according to marital status. The result of ANOVA gave a partial support for die hypothesized age difference in eating habits. The result of the multiple regression analysis showed that all eating habits, unhealthy($\beta$=0.326, p<0.000), healthy($\beta$=0.290, p<0.000) and ideal($\beta$=0.305, p<0.000), had a significant effect on the priority on menu items. Eating habits explained 13.1% of die total variance in the importance of restaurant atmosphere and location. The influence of unhealthy eating habits was not statistically significant ($\beta$=0.002, p<0.965) while the influence of healthy($\beta$=0.309, p<0.000) and ideal eating habits($\beta$=0.189, p<0.000) was statistically significant Consequently, there was a partial support for the hypothesis that eating habits would influence die priority of restaurant atmosphere and location as a factor when dining out.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1244-1255
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• 2011

The purpose of this study was to compare the perception of meals and nutrition knowledge among high school students in Seoul. A survey was carried out on 548 male/female students in general and vocational high schools. The general high school students showed higher frequency of breakfast than the vocational high school students (p<0.001). As for the reasons for eating alone, the general high school students showed high frequency of 'busy', whereas the vocational high school students revealed high frequency of 'irregular meal times' (p<0.001). Concerning the habit of eating alone, 'irregular meal times (25.0%)', 'unbalanced diet (22.4%)', and 'instant food (16.6%)' were observed in that order (p<0.01). The percentage of high school students who regarded family meals as meals eaten with every member of their family was 70.6% (p<0.05). The percentage of general high school students who ate family meals was 61.8% and that of vocational high school students was 50.0% (p<0.01). When agreement with attitudes, environment, and participation in family meals was evaluated using a Likert scale (strongly agree 5 points, strongly disagree 1 point), the general high school students showed a higher level of agreement than the vocational high school students, and the results showed a significantly higher level of agreement as the frequency of family meals increased. Likewise, the groups who scored a higher level of nutrition knowledge had positive attitudes, environment, and participation in family meals with significant differences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.464-469
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• 2006

This study was conducted to evaluate a knowledge on food components of muscle and adductor muscle of pearl oyster (Pinctada fucata martensii) as pearl processing byproducts. The concentrations of mercury and chromium as heavy metal were not detected in both pearl oyster muscle and adductor muscle, and those of cadmium and lead were 0.06 ppm and 0.11 ppm in only pearl oyster muscle, respectively. Thus, the heavy metal levels of pearl processing byproducts were below the reported safety limits. The volatile basic nitrogen (VBN) content and pH of pearl oyster muscle were 11.6 mg/100g and 6.31 and those of abductor muscle were 8.6 mg/100 g and 6.33, respectively. It was concluded that pearl oyster muscle and adductor muscle might not invoke health risk in using food resource. The contents of crude protein (16.5%) and total amino acid (15,691 mg/100 g) of adductor muscle were higher than those of muscle (11.2% and 10,131 mg/100 g) and oyster (12.1% and 11,213 mg/100 g) as a control. The contents of calcium and phosphorus were 95.4 mg/100 g and 116.0 mg/100 g in muscle, 75.2 mg/100g and 148.1 mg/100 g in adductor muscle, respectively. The calcium level based on phosphorus was a good ratio for absorbing calcium. The free amino acid contents and taste values were 635.5 mg/100 g and 40.2 in muscle, and 734.9 mg/100 g and 24.1 in adductor muscle, respectively, but that (882.8 mg/100 g and 40.2) of oyster was higher than those of pearl processing byproducts. Based on the results of physicochemical and nutritional properties, pearl oyster muscle and adductor muscle can be utilized as a food resource.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.19 no.5
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• pp.9-16
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• 2005

The purpose of this research is to acquire emotional data on luminous source by measuring and evaluating human emotional response to the change of the optical feature of luminous environment Luminous sources used in actual architectural space were selected with the optical feature of luminous soured then to measure and analysis human emotional response on Luminous Source. As a result of that 1) In the result of performance measurement by the item of the clear vision of an optic function the fluorescent lamp of daylight indicated the most excellent Performance. 2) In the item of fatigue and stress, the metal halide lamp and mercury lamp showed the most 3) In $\ulcorner$ suitable in light$\lrcorner$, $\ulcorner$a similar with daylight$\lrcorner$ adjective of the amenity item the fluorescent lamp of daylight which color temperature was high turned up to be high also, in $\ulcorner$brilliant$\lrcorner$, adjective, the metal halide lamp and mercury lamp turned up to be low. 4) In the result of factor analysis, three factors $\ulcorner$activity$\lrcorner$, $\ulcorner$potency$\lrcorner$, $\ulcorner$evaluation$\lrcorner$ were abstracted and $\ulcorner$activity$\lrcorner$ factor has the most influential on evaluating the mood of interior space. 5) For the affection in the mood evaluation by each luminous sources, $\ulcorner$activity$\lrcorner$ factor was the most influential by metal halide lamp and fluorescent lamp of daylight, $\ulcorner$potency$\lrcorner$ factor was most influential by kind of incandescent lamp, $\ulcorner$evaluation$\lrcorner$ factor was most influential by fluorescent lamp of low color temperature.

• Proceedings of the Korea Contents Association Conference
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• 2006.11a
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• pp.223-226
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• 2006

It can formulate a basic concept to the study on styles of drawing on animation which is influenced by styles of drawing on comic. Especially the transferability of comic and eel animation have high possibility because they have common part as drawing, continuity of imagery and narrative, in spit of the differentiation with comic for spatial and animation for temporal. So the study on comic drawing styles are inevitable check point for investigating it's animation. To analyse of the style of animation drawing, can be employed the styles of comic drawing. For a case study, comic authors and their works is utilized for establishing basic concept of transferring comic to animation with the influence of drawing styles to animation and than it will apply to classify and analyse animation by them. The consequence of this study, it can be sorted in the three areas that are the cheerful comic, the drama, the boy-meets-girl comic. and can be proved that the close relationship of comic and animation. Among three aspects, a boy-meets-girl comic can not be detected in any selected animations. The presumption of this result that can be apply to the general idea which is a rare case to use in animation. Also to use partly cheerful comic to drama style as different drawing styles is for elucidating the effect of intending isolation with the play theory of Bertolt Brecht and empathizing dramatical situation through the disparity of emotion. This study is to investigate on the influence of the drawing style of comics in animation, and can provide the basic ideas of inter-relation of media through drawing styles study with the concept of hybrid.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.12
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• pp.7459-7466
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• 2014

This study examined the purchasing behavior of cosmetics among Japanese, Chinese tourists and Koreans, as well as the differences according to nationality. Based on a literature study, a questionnaire was developed and a field survey was performed. A self-administered survey was conducted throughout Myungdong and Suwon. The 251 usable questionnaires were collected. A Reliability test, Factor analysis, Regression test, and ANOVA were used. The purchasing behavior of cosmetics has 5 factors gained by the factor analysis, including the functionality of cosmetics, the newest one of the cosmetics, brand-oriented cosmetics, impulsive purchase, and physical evidence. In addition, the purchasing behavior of cosmetics is becoming complicated, and the attitudes to cosmetics has changed. Finally, there are a few differences among Japanese, Chinese tourists and Koreans. According to this research, cosmetic companies must underline their brand and focus on managing the cosmetic functionality, physical evidence of the store, and the skill and attitudes of point of sales.

• 대한공업교육학회지
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• v.33 no.2
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• pp.44-71
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• 2008

This paper was intended to investigate employment conditions and career planning of ex-participants of the customized training program(CTP) in Technical High Schools for the specific Small and Medium Business through questionnaires. Results of the research were: 1. The average ex-participant of CTP was employed in small size company with 50 employees, earned 1~1.2 Million Won monthly, worked about 50 hours per week. 2. They were earnestly considering and worried about their career. They had their career goals : Engineer in production and manufacturing, CEO of a company, Design engineer. 3. They were not able to invest enough time and energy in developing their capabilities and skills. 4. There were feelings of respondents, which the main barriers of their career achievement were : (1) their deficiency of personal competencies and endurance. (2) not time enough to learn (3) the fallacy of organizational support and atmosphere.

• Journal of Korean Society of Forest Science
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• v.106 no.2
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• pp.196-203
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• 2017

Quarrying industry is typical industry that troubled between the market and government regulations in the forestry. Especially, it is difficult to consider aspects of economics and environment, landscape, disaster at the same time. Therefore, Quarrying industry need revised statutes according to regulatory reform and mitigation. This study conducted to provide basic data for regulatory reform and mitigation in quarrying industry. We surveyed 22 article of mountainous districts management act and lower statutes to employers and business interests on quarry 55 places in the Republic of Korea. As a result, fulfillment status of environmental damage reduction and disaster prevention were satisfactory. But fulfillment status of landscape damage reduction were not applicable. This result is due to the social mood that emphasizes the forest landscape. But there is need to improve the efficiency of grit chamber through present standard on effluent(water pollution prevention). In conclusion, policies should be established for realistic regulation and developed industry to quarrying industry.

• The Journal of the Acoustical Society of Korea
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• v.24 no.8
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• pp.481-491
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• 2005

The purpose of this study is to interpret the evaluation structure of auditory images about streetscapes in urban area on the basis of the semantic view of soundscapes. Using the caption evaluation method. which is a new method, from 2001 to 2005, a total of 45 college students participated in a fieldwork to find out the images of sounds while walking on the main streets of Namwon city. It was able get various data which include elements, features, impressions, and preferences about auditory scene. In Namwon city, the elements of the formation of auditory images are classified into natural sound and artificial sound which include machinery sounds, community sounds. and signal sounds. Also, the features of the auditory scene are classified by kind of sound, behavior, condition, character, relationship of circumference and image. Finally, the impression of auditory scene is classified into three categories, which are the emotions of humans, atmosphere of the streets, and the characteristics of the sound itself. From the relationship between auditory scene and estimation, the elements, features and impressions of auditory scene consist of the items which are positive, neutral, and negative images. Also, it was able to grasp the characteristics of auditory image of place or space through the evaluation model of streetscapes in Namwon city.