• 베이커리
• /
• no.9 s.362
• /
• pp.56-59
• /
• 1998

• Proceedings of the Culinary Society of Korean Academy Conference
• /
• 2006.08a
• /
• pp.149-164
• /
• 2006

• The Journal of the Korea Contents Association
• /
• v.14 no.11
• /
• pp.430-437
• /
• 2014

In the case of the hotel restaurant, the purpose of using the hotel affects largely to the type or the menu and nowadays it becomes essential to find out the characteristics of the hotels and make the strategy within them. Therefore, the purpose of this study is analyzing that even if the customers have the similar characteristics and preferences, they choose different menu because of the purpose of the visit, and the image of the hotel. And also this study gives basic data for the strategic menu management, the target of this research was the super deluxe Italian restaurant. Using the sales data of this restaurant, we analyzed the menu what people like most, and moreover, we analyzed the menu-choice behavior about each hotel. This study has a important role as a basic data that gives more profit to the restaurant, but also satisfaction to the customers.

• 베이커리
• /
• no.9 s.374
• /
• pp.36-51
• /
• 1999

• The Optical Journal
• /
• s.104
• /
• pp.75-78
• /
• 2006

사용의 편리성, 신속성, 간편성 등 다양한 장점을 가진 디지털카메라가 필름카메라를 제치고 전세계적으로 급속하게 확산되고 있다. 디지털카메라는 편리하고 신속하게 이미지를 얻을 수 있다는 큰 장점이 있지만 ‘왜곡된 색상’으로 인하여 필름카메라보다 못하다는 평가를 받기도 한다. 이처럼 세계적으로 디지털 카메라, 캠코더 사용자 모두가 겪는 애로점이 바로‘컬러 밸런스(화이트밸런스)’이다. 본 고에서는‘컬러 & 화이트밸런스’를 요약하여‘밸런스로’표현하고자 한다. 문제는 사용자들이 디지털카메라 사용방법에 대하여 대다수가 잘 모르고 있다는 것이다. 많은 프로들과 유저들이 디지털 카메라로 촬영한 사진은 당연히‘후 보정’을 하는 것이 정상인 것처럼 알고 있으며, 심지어 디지털 카메라는‘후 보정’을 위한 카메라인 것으로 잘못 알고 있는 경우가 그것이다. 그러나 좋은 사진은‘후 보정’을 하지 않고서‘원색’을 그대로 표현 할 수 있는 것이‘작품’으로서의 진정한 가치가 있고, 사진의‘예술’인 것이다.고급기종의 디지털 카메라를 보유한 대부분의 사용자들은 카메라의 복잡한 기능 메뉴에 번거로움을 겪고 있다. 보편적으로 오토, 태양, 구름, 노을, 형광등1.2, 백열등, K, 켈빈도, 프리셋 등의 기능이 있으나 대부분 커스텀에서 기본 세트메뉴인‘오토’등의 모드를 선택하여 촬영을 하고 있고, 핵심 기능인‘프리셋’은 사용방법조차 모르고 있는 유저들이 많다. 또한 커스텀 모드의 기본메뉴를 선택하여 촬영을 했을 때 색상이 왜곡되는 것을 디지털 카메라는 당연히 그런 것으로 알고 있으며, 따라서 후보정은 당연한 것으로 대부분이 인식하고 있다. 그중에서 원색의 중요성을 인식하는 일부 사용자들만‘프리셋’기능에서 그레이 카드 등으로 밸런스를 세팅하여 촬영을 하고 있다.그러나 가장 정확한 것으로 알고 수 십 년간 사용해오던 그레이 카드 등을 이용하여 프리셋 모드에서 밸런스를 세팅하여 촬영을 할 경우에도, 카메라에 기본적으로 내장된‘커스텀 모드’보다는 색상이 다소 좋은 것을 알 수 있으나, 정확한 원색의 이미지를 얻기는 매우 어려워, 디지털 카메라의 한계라고까지 표현을 하고 있다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.4
• /
• pp.448-455
• /
• 2006

The purpose of this study was to examine the fast food consumption patterns of secondary school students in Busan. Secondary school students in Busan area were asked in a survey about their perception and attitudes towards fast food (n=968, response rate: 92%). Most respondents answered that they consume fast food once a month because it is fast, easily accessible and tasty. Although they perceived fast food as unhealthy and less nutritious, they were less aware of its effect on their eating patterns: a clear indication of their limited knowledge on dietary impact. The more knowledgeable respondents were about nutrition and health, the less likely they were to choose fast food over other meals. However, respondents who had little or no knowledge about the nutritional factors of fast food accounted for 43.1%. Our study suggests that development of effective nutrition and health education is crucial to adolescent population. This study will enable educators to plan more effective strategies for improving the dietary knowledge of the adolescent population.

• Journal of Nutrition and Health
• /
• v.39 no.3
• /
• pp.307-315
• /
• 2006

The purposes of this study were to assess the preferences for one-dish items and the combination preferences of one-dish items and side dishes that were served and eaten together. Participants were 710 fifth grade of elementary school children who were asked to write three of their favorite one-dish items and to select a preferred side dish among 25 of items for each one-dish item. In this way total 41 one-dish items were assessed to combine with a preferred side dish. The results showed that schoolchildren chose Kuksu as their most favorite one-dish item followed by Jajangmyon and curry rice. Kimchi was the most preferred side dish when they consumed one-dish items, especially Ramyon, Jabchebab, and one-dishes containing much broth. Danmugy was liked when they consumed Gimbab, Jajangbab, and Jajangmeon. Kackdugi was chosen as a favourite side dish when they ate Chungmugimbab and fruit salad was most preferred with Spaggetti. There is a difference in preference for side dishes among the three areas of residence. More schoolchildren in Namhae than in Jinju or in Busan liked Kackdugi when they consumed several one-dish items, like curry rice and Dakjuk.

• Journal of the Korean Dietetic Association
• /
• v.13 no.1
• /
• pp.1-14
• /
• 2007

The purpose of this study was to assess students’ preference on set menus served in school foodservice. Questionnaires were distributed to 4,050 students enrolled in 34 middle and high schools located in Seoul, Gyeonggi, and Gyeongnam provinces. The students were asked to assess their preferences on 78 set menus using a 5-point Likert-type scale(1 : very dislike - 5 : very like). Excluding responses with significant missing data, usable responses were 3,433. Data were analyzed with descriptive analysis, t-test, and one-way analysis of variance. There was no difference between middle and high school students in terms of set menu preferences. On the other hand, there was significant difference between boys' and girls' set menu preferences. Among the seven given set menu groups(rice and soup with side dishes, tangs, rice with toppings, fried rice, western foods, noodles.ddeokguk.dumpling soups, and bibimbaps), boys had higher preference scores for the rice and soup with side dishes, tangs, rice with toppings, and fried rice than that of girls. Fried rice set menus were chosen to be boys’ favorite menus while western food set menus were most preferred by the girls. Rice and soup with side dishes set menus were least preferred by both boys and girls.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.12 no.1
• /
• pp.5-24
• /
• 2001

This study was focused on the sanitary analysis of hazard factors and the establishment of critical control points on steak-set menu In hotel by the documents and microbiological investigation. The hazard factors of shrimp cocktail were microbial contamination, residual pesticides, unsuitable healing and cross contamination. The hazard factors of potato soap were residual pesticides, microorganisms contamination, unsuitable heating and solanine in potato. The hazard factors of simple salad were microorganisms contamination, unsuitable heating and cross contamination by inappropriate package. The hazard factors of steal were residual antimicrobial drugs, microorganisms contamination, unsuitable heating and cross contamination. The critical control points of shrimp cocktail were temperature control , number of washing and center temperature control of heating step. The critical control points of potato soup were stock temperature control , number of washing and center temperature control of Heating step. The critical control points of simple salad were number of washing and dryness of utensil. The critical control points of steak were stock temperature control , number of washing, center temperature and time control of heating step.

• Culinary science and hospitality research
• /
• v.10 no.2
• /
• pp.121-134
• /
• 2004

The research on set menus served at Japanese restaurants at special-rate hotels around Gwangju and Jeonla Province suggests problems and rooms for improvement through examination of the current status of set menus at Japanese Restaurant in hotels of Gwangju and southern Jeonla province, prime cost, and sales volume. Advantageous points of course menus served at Japanese restaurants at hotels are as followings: a variety of courses are available; ingredients can reflect seasonal change; clients are satisfied with food at reasonable cost; and it results in sales increase. Based on such measures, more efforts should be made in order to advance preference and satisfaction with menus, cut back on prime cost, and maximize sales volume.