• Journal of the Korean Society of Food Culture
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• v.1 no.4
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• pp.321-333
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• 1986

This study was designed to establish Korean food culture by analizing in sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi-dynasty. Korean rice cakes were classified into 13 groups in this study; mesirudock 15, chasirudock 12, hapbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, julbyung 5, gapibyung 1, hwajun 1, sanbyung 1 etc. all of 53 different kinds of Korean rice cakes. Food materials were highly milled rice, milled glutinous rice, small red beans, soybeans, chestnuts, jujube, pinenuts, jinkgonut, powder of shingamcho, manna lichen, laver, cinnamon, starch, mugwore, honey, sesamoil, pepper, wine, natural red color, natural yellow color etc.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.115-129
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• 1999

The following demonstrates similarities between Japanese and Korean food culture. The facts have been discovered through the examination of records kept by Korean Communication Facilities and Japanese Envoys. Both countries used the numbers 7, 5, 3, in food treats. Both demonstrated Da do(茶道) style during banquet. Japanese Na-ra-dae(奈良臺) is similar to Korean Sue-bae-sang(壽杯床). Both countries had a Kan-ban(decorative table, 看盤) and Mi-soo(wine and someatables, 味數) during banquet. The composition of the table may be the same for both Korean Geo-sick-oh-kwa-sang and Japanese 3Jeup(soups) 15Che(dishes). Agasang is a Kan-ban(decorative table) of Choson's Da-do(茶道) style.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.197-209
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• 1986

This study was conducted to establish Korean food culture by analizing in sets of Jinyounigue (進宴儀軌), Jinchanuigue (進饌儀軌), and Jinjarkuigue (進酌儀軌) which were the records of royal party procedures in Yi-Dynasity. Korean desserts were 141 kinds and could be classified into 8 groups such as Yoomilkwa(油蜜菓)16, Gangjung(强精) 51, Dasikl(茶食) 13, Jungkwa(正菓) 22, Suksilkwa(熟實菓) 7, Byung(餠) 8, Dang(糖) 28, Junyak(煎藥) 1. Food materials were fruits, fruit vegetables, roots, cereals, wine, pepper, cinnamon, ginger powder, pine spike, maximowiczia chinensis, fruit of buckthorn, cape jasmine, japanese touchwood, green bean, sesame oil, honey, salt, sesame, rouge and so on.

• Proceedings of the KIEE Conference
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• 1995.11a
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• pp.479-481
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• 1995

This paper presents a method witch tan improve the dielectric recovery characteristics of UHV class gas circuit breakers by changing the nozzle shape. To calculate the dielectric recovery voltage between electrodes, the flow field and electric field analysis in a 362kV model interrupter has been performed with the commercial programs, RAMPANT and FLUX2D, respectively. As a result, we found that the nozzle shape affects the characteristics of dielectric recovery between electrodes and obtained great improvement of it by the changing the downstream nozzle shape.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.54-67
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• 2007

This study is purposed to find out the relation between the customer loyalty and customer satisfaction factors in Cheonan banquet service. To achieve the objects, customers of banquet companies in Cheonan were selected for a questionnaire survey and a total of 293 valid questionnaires are statistically analyzed, using frequency analysis, factor analysis, reliability analysis and regression analysis. The results can be summarized as follows. First, gender, occupation, family forms showed the statistically different results in the service trust. Second, service trust, menu and traffic factors have been approved to affect the revisit intention of a customer significantly. Third, service trust, menu and facilities factors have been approved to affect the word-of-mouse intention significantly. In summary, banquet managers in Cheonan have to focus on the customer satisfaction factors such as service trust, menu, traffic, facilities to meet the customers' needs.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.260-274
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• 2007

This research explores the intension of repeatable guests through on the wedding facilities, employees' service ability, and banquet menu. First, wedding facilities include transportation, parking lots, subsidiary facilities, reception desks, Paebaek Rooms, and waiting rooms for brides. Secondly, according to the analysis for service quality of hotel wedding feasts, respondence and sympathy were not be fully considered while good effects showed through materiality, reliability and conviction. Thirdly, hotels will be expected to have re-visiting guests when the guests have good experience on the hotel facilities and satisfying menu. Alternatively, menu would have a negative result if there's not satisfying service. Employees should be aware of the list of menu and can be able to offer a suggestion. In other words, a banquet has to be prepared not only with fresh or seasoned ingredients but with good service to make the guests revisit. Therefore, we should be aware of what our guests want and how to prepare for their satisfaction.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.46-60
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• 2008

In the hotel industry, there are the production and consumption of services at the same time, considering direct contact between employees and customers. In this respect, this study was conducted based on more practical factors to grasp employees' feelings and conflicts. The results of this research are as follows. First, individual conflicts among hotel banquet employees influence devotion to the organization which has a direct effect on performance of management. Second, such devotion is closely correlated with the factors of the performance of management. Finally, managing employees' conflicts is the key factor to promote the performance of management. Under these circumstances, there should be more concern in solving problems among employees and special pro-grams for promoting job satisfaction and devotion which bring about more profits as well as a sense of achievement.

• 한국IT서비스학회:학술대회논문집
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• 2008.11a
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• pp.387-390
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• 2008

1996년부터 국내 초 중등 교육포털 서비스로 운영 중인 에듀넷www.edunet.net은 2007년 말 기준으로 연회원 570만 명, 일일 사용자수 48만 명인 웹서비스 사이트로서, 총 85만건의 교육 콘텐츠를 무료로 서비스하고 있다. 회원 대다수가 교사, 학생, 학부모로 구성되어 있으며, 각 개인마다 필요로 하는 정보와 정보제공 형태에 대한 요구가 다르다. 이러한 고객의 다양한 기대와 요구를 충족하기 위해서는 일방향적으로 제공하는 형태의 기존 정보제공 방식에서 개인이 자유롭게 필요한 정보를 선택하여 개인화된 포털을 구성하고 이를 자유롭게 공유할 수 있는 형태로의 사용자 중심 오픈 서비스 패러다임 변화가 필요하다. 분산화의 대표적인 서비스인 위젯서비스의 국내외 사례분석을 통해 에듀넷 위젯활용 방안 및 서비스전략을 고찰하고자 한다.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.2
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• pp.39-60
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• 2006

This study can realize customer satisfaction by planning in the advance and progresses event to business relation employee and event host and event participation customer of banquet event and mutually between in preparation checking process understand and I wished to explain that revisit is high. Specially, customer discovered that they are more satisfied to enfilade circle when banquet event preparation, progress recognized higher quality of service by plan. Furthermore, was expose that customer satisfaction for enfilade won improves relation quality because constructs trust about enfilade circle and banquet event, and customer loyalty degree to banquet hall. These study finding is presenting suggestion point of inside marketing that can affect to Saengjone of tissue because enfilade circle satisfaction can influence in customer possession in view of plan checking for enfilade won. Therefore, studied relation that exert effect that customers who use banquet event in this study are some in contents and customer satisfaction of plan, customer revisit that is late.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.333-339
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• 2022

Finding traces of the numerous contexts that exist in our culture surrounding an old-narrative and leading to it's textualization provides a chance to read the story anew. The 'Pieun(避隱)' section of 'Samgukyusa' contains the stories of people who hide from the world and avoid it, as well as the different types of stories by the compiler, the Buddihist monk, Ilyeon. In other words, the compiler has textualized the story. This study aims to attentively analyze the specific story in the 'Pieun' section and read the insights of the compiler on whether to move into the world or hide from the world. Through this analysis, it is apparent that the episode of 'Pieun' does not only illustrate the characters who wish to escape or hide from the world, but it also enables readers to grasp the intention of Ilyeon who deliberately includes the banquet story which is contrary to the meaning of the title. In the 'Pieun', he emphasizes that the behavior of revealing and hiding oneself to and from the world has significant religious and cultural meanings for an individual. The writer, without distinguishing people who move into the world or hide from it, used the Buddhist Dialectictics method to present a different interpretation.