• Culinary science and hospitality research
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• v.16 no.1
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• pp.92-103
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• 2010

This study aims at analyzing what influences the menu quality of Italian restaurants in major five star hotels in Seoul have on satisfaction and revisit intention. The survey was conducted from 20st June to 26th June, 2009. The statistical data of the analysis were completed using the SPSS 12.0 program, and frequency analysis, reliability analysis, factor analysis, multiple regression analysis were conducted. The results of this study were as follows. First, the most significant factor in selecting Italian restaurants was found foods taste, and the factor analysis with 45 variables of the menu quality of the Italian restaurants came up with menu factor, foods quality factor, and menu service factor. Second, among the menu quality of the Italian restaurants, menu contents and menu services were found to have a significant effect on satisfaction. Third, satisfaction was found to have a significantly positive effect on revisit intention. Fourth, menu contents were identified to have a significantly positive on revisit intention while food quality and menu services didn't have a positive one. Thus more studies should be focused on a variety of menu quality regarding Italian restaurants in the future. Based on these results, there must be continuous supervision over the menu of Italian restaurants.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.243-255
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• 2013

The purpose of this study is to examine the menu selection attributes in Italian restaurants located in Jeonju area and analyze their customers' using patterns and favorite menu items in each menu section. The results are as follows. First, in terms of significance of choosing a menu item in Italian restaurants, the most important factors are defined as health management factors, service management factors, food management factors, and menu management factors. After the verification of satisfaction, there are significant differences in the health management factors. Second, in terms of Italian restaurant visiting patterns, the recognition level of Italian food was positive, number of visits per month was averagely once or twice a month, major companions were family members, main purpose was to having meals, and information of the food was acquired by word of mouth. Third, in each menu section, the most popular dishes were the one using mozzarella cheese in the antipasto, asparagus cream soup in the soup, carbonara in the pasta, the pizza topped with mozzarella cheese, salami, black olive, and tomato sauce in the pizza, fresh mozzarella cheese tomato salad in the salad, beef tenderloin steak and pan-fried halibut in the main dish, fresh fruits and tiramisu in the dessert. For future studies, there should be various researches and analyses for significant factors when selecting menu by each segment and group from the entire sample.

• 베이커리
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• no.10 s.375
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• pp.106-109
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• 1999

• Culinary science and hospitality research
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• v.22 no.8
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• pp.53-66
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• 2016

Present study confirmed the influential relationships among menus choices, IMC activities, customer satisfaction and revisit intention as perceived by Italian restaurant consumers to establish the marketing strategy. The results are as follows: The menu choice traits of the Italian restaurants have proved that menu quality, menu composition, and physical offer have significant influences on the customer satisfaction. In addition, all the factors of menu choice traits except physical offer have significant effect on the customer's revisit intention. Furthermore, the IMC activities of the Italian restaurants have been proved that the advertisement and the public relations have significant influence on the customer satisfaction and revisit intention, but there was no signigicant impact with personal selling. Last, the customer satisfaction has been identified as a critical antecedent of revisit intention in this study.

• Archives of design research
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• no.18
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• pp.99-110
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• 1996

For the purpose of sped fying the character of Italian furniture industry, it's very important to analyse environmental aspects, in other word s, infrastructure of the furniture industry. These conditions that regional si tuation and circumstances, small and medium size of company depending upon the fami Iy oriented craftsman ship, roles of producers who are very keen on technical innovation and improvement, distribu tion structure and production status etc, are important factors to understand environmental characters of the furniture industry. Moreover, existence of various design languges according to design activities by architects un der that industrial structure is also regarded as the characters of that furniture industry. Through understanding the characters of Italian furniture industry and the drivig force of the growth, I would I ike to propose a role model for our domestic furniture industry.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2002.04a
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• pp.311-314
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• 2002

국내에서 자생하는 포플러중 현사시, 양황철, 이태리포플러를 대상으로 제초제인 atrazine의 제거특성을 조사하였다 Atrazine이 포플러에 미치는 독성을 평가하고, 식물체에 의한 atrazine 제거효율 및 제거속도를 조사하였다. 또한 식물체의 체내로의 흡수에 의해 atrazine이 제거되므로 식물체로 흡수된 후의 생물학적 변환 과정에 대해서도 조사하였다. 현사시, 양황철, 이태리포플러 모두 실험이 진행된 전범위의 농도에서 황백화현상, 낙엽증가, 생체량 감소와 같은 식물독성을 나타냈으며, 현사시인 경우 양황청 및 이태리 포플러에 비해 상대적으로 민감한 반응을 나타내었다. Atrazine 독성여부 평가의 하나로 초기 atrazine 농도가 증가할수록 현사시, 양황철, 이태리포플러의 증산량은 상대적으로 감소함을 관찰하였다. 포플러에 의한 atrazine 생물학적 변환실험에서는 atrazine이 중간생성물질인 HA, DEA, I)IA를 거쳐 ammeline을 포함한 HDAP로 전환되는 것을 확인하였다. 이 결과의 중요성은 atrazine 부산물은 상대적으로 독성이 적고, 미생물에 의해 어렵지 않게 완전 무기화할 수 있기 때문이다. 즉, 식물체내에서도 HBAP 이후 과정을 통한 분해가 이루어질 수 있는 가능성이 있다고 추측할 수 있다.

• Archives of design research
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• v.12 no.2
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• pp.65-73
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• 1999

In Italy, numerous jewelry ornaments have been actively manufactured from long time ago, since Italian has been highly interested in jewelry from the ancient limes, therefor jewelry industry of Italy has been improved at an alarming pace with latest cutting-edge technology through their highly-talented artistic sense and workmanship of precious metals that have been inherited without any interruption based on the traditional history and culture. One out of five ornaments in the whole world is made in Italy, so Italy is the biggest maker to manufacture ornament made of gold, silver and precious stone recording more than 70 billion dollar of annual sales. The diversified composite factors-handmade oriented ornaments with artistic concept based on their inherited craftsmanship from generation to generation and refinedly and sensationally harmonized design -have resulted in development and mass manufacturing for ornaments. Now days the jewelry maker of Italy have actively introduced improved management know-how and international approach for marketing and made a strenuous effort to newly technology and creative design through close relationship with designers.

• KOREAN POULTRY JOURNAL
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• v.8 no.9 s.83
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• pp.112-115
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• 1976

• Journal of the Korean Vacuum Society
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• v.4 no.2
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• pp.135-141
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• 1995

Spinning Rotor Gauge(SRG)를 전달표준기(transfer standard gauge)로 사용하여 한국표준과학연구원(KRISS)의 고진공표준과 이태리 표준연구소인 IMGC(Istituto 야 Metrologia Gustavo Colonnetti)고진공표준의 국제비교를 실시하였다. 그 방법은 SRG의 accommodation coefficient(s)를 각 연구실의 고진공표준기로 측정하여 그 결과를 비교하였다. 이 결과 두 기관에서 교정한 SRG 볼의 $\sigma$값의 평균차이는 0.696%로서 양국의 고진공표준은 오차범위내에서 일치하는 것으로 나타났다.

• Defense and Technology
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• no.8 s.90
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• pp.40-48
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• 1986