• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.16 no.2
• /
• pp.153-161
• /
• 2021

This study analyzed the ripple effect of the demand-side support for start-up venture companies on the macro economy using Dynamic General Equilibrium model. In the model, start-up venture companies were expressed in a manner that distinguished between workers and entrepreneurs by applying the span of control in the Lucas(1978). As a result of the analysis, when the share of public procurement of start-up venture companies was increased from 5.7% to 10%, the actual production of start-up venture companies increased by about 46.17% and the number of venture companies increased by about 150%. In addition, it was analyzed that the number of jobs through venture companies increased by about 61.56%. In addition, it was found that the economic effect was greatly reduced when the start-up venture company was supported as a subsidy for the supply sector with the same amount as the public procurement support. This is interpreted as the fact that if the government implements the supply-side support policy, the expansion of supply causes the price of start-up venture companies to fall, reducing the effect of the support policy in half. Therefore, when supporting start-up venture companies, the government should make efforts to maximize the policy effect by expanding the demand-side support through public procurement and reducing the payment of simple subsidies to start-up venture companies.

• The Korean Journal of Food And Nutrition
• /
• v.14 no.5
• /
• pp.457-466
• /
• 2001

In this study. HACCP system was applied to improve the quality of instant ablactation baby food with rising sanitary problem among SunSig(powder of roasted grains and vegetables) . It took about 9min 30 second to produce and the temperature status of raw materials were 30.9∼31.8$\^{C}$. Raw material and production phase goods had average 6.2 in pH and 0.23∼0.63 in water activity. The average number of total aerobic bacteria(TAB) and coliform were 1.4$\times$10$^4$ CFU/g, 5.5$\times$10 CFU/g in raw materials. And the number became 8.7$\times$10$^2$ CFU/g, 6.9$\times$10 CFU/g after 1st grinding step. The distributions of TAB and coliform in equipments were 3.8$\times$10$^4$ CFU/㎠, 8.0$\times$10 CFU/㎠ on the average. According to storage temperature, variations of number of TAB coliform were slight at 4$\^{C}$ but increased at 20$\^{C}$ and 30$\^{C}$ . Therefore following subjects can be issued on the basis of results. Minimize the storage time and keep at cool temperature. 1st and 2nd grinders should be managed hygienically. Establish the heating step during the production of instant action baby food. Instant ablactation baby food produced should be stored at cool and freeze condition.

• KOMUNHWA
• /
• no.70
• /
• pp.133-161
• /
• 2007

It is judged that celadons with '○' pattern and '⊙' pattern have the indication of manufacturer by engraving mark at the internal center of the bottom. These celadons were produced at No.8.23.27 kiln sites located at Sadang-ri(사당리), Daegu-myon(대구면), Gangjin-gun(강진군), Jeollanamdo(전라남도), Korea and '⊙’ patterned celadon porcelain was found only at No. 23 and 27 kiln sites, so it is assumed that its production sites were limited. Kinds of celadons included bowl, dish, cup, bottle, case and vessel for emptied wine and there were a lot of dishes with a variety of patterns. These celadons were engraved by molded design technique using the same ceramic design as the pattern of celadons in the period of their prosperity and it was appropriate method to produce celadons of a good quality with production method to keep decorative design like pattern or size uniformly. It was also found that inlay method was not universalized in this period and similar celadons were produced with molded design in large quantities. These celadons had partially fire clay temper, but most of them were burnt by supporting the inner bottom of U-type base with quartzite after whole glazing. It was known through relics excavated at Seokreung(석릉) royal tomb of King Heejong(희종) at Ganghwa(강화) and Hyeeumwon(혜음원) temple site at Paju(파주) and military house at Wakamiyaoji(약궁대로) avenue Kamakura(겸창)-city, Japan(일본) that these celadons were manufactured at two quarters of the 13th century centering around 1230s. Therefore, these celadons will be significant materials to fill the gap of the celadons in the 13th century resulted from the record chronologically that green celadons were manufactured in the 12th century. And this period was invaded by Mongolia(몽고), but central control was achieved and green celadons were continuously produced. It was also considered that these celadons were excavated at Gabgot-ri(갑곶리) and Gwanchung-ri(관청리), Ganghwa(강화), Hyeeumwon temple, Paju which played the role of temporary palace, Bu1guksa(불국사) temple at Gyeongju(경주), Silsangsa(실상사) temple at Namwon(남원) and relics of Jangheung(장흥) adjacent to Daeguso(대구소) and these were produced for high class.

• Korean journal of food and cookery science
• /
• v.19 no.2
• /
• pp.195-209
• /
• 2003

The purpose of this study was to identify the hazard analysis critical control point on food production and transportation flow, applied to home-delivered meals for the elderly. To carry out this study, 1) pan-fried oak mushroom and meat, soy sauce glazed hair tail, and roasted dodok were selected as high nutrient and preferred foods for the elderly and 2) time, temperature, and microbiological quality(standard plate count, coliform, Salmonella spp, Vibrio parahaemolyticus, Staphylococcus spp., Escherichia coli O157:H7, and Listeria monocytogenes) were measured at various phases of the home-delivered meal production and its transportation flows. The results of this experiments are as follows: The temperature measured at cooling phases during the home-delivered meal production flows was 19.2 ∼ 20.0$^{\circ}C$ for the pan- fried oak mushroom and meat and the roasted dodok and was 24.0 ∼ 25.2$^{\circ}C$ for the soy sauce glazed hair tail. These temperature were in the potentially dangerous zone. Microbiological analysis showed that S. spp. was higher in the raw ingredients, including oak mushroom, hair tail, radish, and dodok, than the standard limit. SPC was lower than the standard limit from cooking to transportation phase, but SPC increased significantly during the cooling and packaging phase. The level of coliform detected was far lower than the standard limit and was not detected at all during the transportation phase. Few S. spp. was detected in the pan-fried oak mushroom and meat, but was found in above standards limit during the wrap packaging phase in the soy sauce glazed hair tail and roasted dodok. The level decreased rapidly during the holding and transportation phase. Sal. spp., V. parahaemolyticus, S. spp., E. coli O157:H7, and L. monocytogenes were not detected. For the pan-fried oak mushroom and meat, the critical control points were during the purchasing and receiving of raw ingredients, cooling, and packaging phases. For the soy sauce glazed hair tail and roasted dodok, the critical control points were during the purchasing and receiving of raw ingredients, preparation, cooling, and packaging phases.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.603-616
• /
• 2010

Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.

• Trans-
• /
• v.5
• /
• pp.29-48
• /
• 2018

This study examines the popularization strategy of domestic dance field through media platform and examines it based on the interaction of cultural participants. What does popularization of dance ultimately mean? What are the characteristics of media-based popularization strategies? Can all of these attempts be understood as popularization strategy with same attributes? The purpose of this study is to examine the characteristics of broadcasting media, which are used as the main medium of dance popularization strategy, and the online platform that recently attracts attention, and to focus on the communication process of cultural participants related to each media. Through this approach, media based activities turns out to be Mass Culture, controlled by businessman, capital, making it impossible for the creator to communicate directly with the audience, and producing the cultural products planned by the businessman. On the other hand, an online community platform is classified as Popular Culture since it allows creator to communicate and interact with audience without the direct involvement of the businessman and guarantees the rights of creation. Thereby it function as appropriate media platform and expand the discourse on popularization of dance in Korea.

• Journal of the Economic Geographical Society of Korea
• /
• v.19 no.1
• /
• pp.1-17
• /
• 2016

This paper attempts to explore the spatial structure of inventor networks and their determinants among 230 shi-gun-gu regions in Korea by investigating the residence of co-inventors engaged in Korean patent applications to the Korean Intellectual Office and exploiting a zero inflated negative binomial model to accommodate an estimation to the count nature of a dependent variable and its excess of zeros. Several variables are found to affect the spatial linkage of inventor networks. Spatial links extend beyond the region if it has more own R&D-related specific assets (private R&D, patent productivity, population, education); if it is physically close to and has technological similarity with the other region. The assets of the other region plays a positive role if, in a similar way, the other region has more R&D-related specific assets.

• Journal of Food Hygiene and Safety
• /
• v.5 no.3
• /
• pp.85-98
• /
• 1990

Microbiological quality of packaged meals (Dosirak) was assessed in three operations under the both conditions of actual food processing and simulated time-temperature. Time and temperature data indicated that all the phases after cooking were critical for microbiological quality control. Microbiological test results by simulated time-temperature conditions revealed that microbiological quality of packaged meals decreased as the storage time and temperature increase. Delivery practices without refrigeration in summer and hot-holding below $60^{\circ}C$ in supermarket were crucial in microbiological quality control.

• Korean Journal of Construction Engineering and Management
• /
• v.7 no.6
• /
• pp.79-89
• /
• 2006

Current removing process is labor intensive and time consuming, employing a conventional grinding type manual machine. From a social and economic point of views, these kinds of manual tasks bring about social inconvenience and economic loss including traffic jam and high labor costs. The objective of the study was to develop and evaluate a road stripe removal equipment using water jet technology. The following shows the results. First, It was analyzed that the obtainable productivity from the equipment developed in the study is 280% compared to the current equipment. In this study, it was also calculated the Benefit/Cost Ratio and the result showed that the ratio is 3.28, so it is expected that the equipment can produce great benefits for the relevant companies. Second, an analysis was also conducted on the traffic congestion cost, and the equipment could save about \2,550 million per day compared to the conventional equipment. Therefore, it is analyzed that the economic viability of the equipment is sufficient.

• The Korean Journal of Financial Management
• /
• v.25 no.1
• /
• pp.177-196
• /
• 2008

The megatrend of convergence in finance, telecommunication, and service industries is being spread over the whole industry. It has generated various kinds of contractual alliance or joint venture. Our paper builds a theoretical model for the profit sharing between two firms that participate in a joint venture. The model shows how the profit sharing rule affects the incentives of the participants, and, eventually, the efficiency. We derive the first-best solution of the profit sharing, where no incentive distortion exists. Then, we compare the incentive-affecting cases with the first best outcome, and assess the efficiency and the fairness of distribution. Our analysis shows that if we properly design the decision-making structure on transfer price and production quantity, we can reach the socially optimal efficiency.