• The Journal of the Korea Contents Association
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• v.21 no.8
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• pp.184-200
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• 2021

This study proposes to secure the necessity and possibility of creating a footwear-only district utilizing the Kaesong Industrial Complex, a special economic zone in the North Korea. This is a policy proposal to explore strategic values for revitalizing the Korean footwear industry through a win-win cooperation model between the South and North Korea. With SWOT-AHP analysis method, we are planning to establish a strategy to utilize the footwear-only complex in Kaesong Industrial Complex for sustainability of the footwear industry. It presents a direction to overcome the industrial structural problems that the domestic footwear industry is facing with the aspect of the possibility of inter-Korea cooperation. As a result of the analysis, the 'SO strategy' is a proposal to establish inter-Korea cooperation K-shoe belt through footwear clusters in the two Koreas. The 'WO strategy' is an internationalization strategy of the Kaesong footwear-only complex. The 'ST strategy' is the use of flexible governance in the creation of a footwear-only complex for the relief of sanctions against North Korea. The 'WT strategy' is a paradigm shift in the perception of the peace economy in the footwear industry of inter-Korea for the re-opening of the Kaesong Industrial Complex.

• Journal of Convergence for Information Technology
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• v.9 no.8
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• pp.140-147
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• 2019

The purpose of this study is to find biomechanical parameters for optimal shoes production through an ergonomic usability assessment of five existing types of shoes preferred by B-BOY. Ten experts and ten non-experts participated in the experiment, and 12 infrared cameras (Qualis, Oqus), force plate (Kistler, 9286AA) and foot pressure plate (Zebris Gmbh, Zebris PDM-System) were used to obtain the data. The results of the study are as follows. First, P shoes with a friction coefficient of 0.38 and a free moment of 0.32 N/m/kg are desirable in terms of traction capability and safety. Second, on the cushion, it was found that the N shoes 2.51 N, sec/kg and non-expert, and 2.86 N and sec/kg were suitable. Third, it is deemed appropriate for C shoes with a forefoot average pressure of 10.11 KPa (right), 10.05 KPa (left), and V shoes with a rearfoot average pressure of 8.4 KPa (right) and 8.36 KPa (left). In conclusion, the combination of the structure and material of V shoes should be developed for traction and stability, N shoes for cushion, and walking balance for C and V shoes.

• Proceedings of the Korea Society for Industrial Systems Conference
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• 2002.06a
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• pp.56-56
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• 2002

The embodiment of working process fitting in characteristics of business each other in ERP system is indispensable factor. But, general ERP system is not so much profitable for the way of production management of footwear of domestic midge and small company that is dependant on most of the way of OEM production. Therefore, the development of ERP system fitted for present situation of the footwear manufacturing companies is necessary. For this, first, the business process for footwear production, for development of this system, have to be standardize and second, the model of Integrated system process based on standard business process have to be design for programming. In this paper, we proposed a method to build up standard business process and execute BPP in the point of the foundation for introduction and development of the resource planning systems only used by production of footwear and suited to the way of production management of the domestic companies manufacturing footwear. With this, we presented a process model of resource planning systems for footwear production. This study is focused on construction of integrated process model for production resource planning of ERP subsystems and the integrated process model consist of 13 modules.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.36 no.8
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• pp.913-920
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• 2012

An efficient 3D finite element walking model that considers the detailed shapes of muscles, ligaments, bones, skin, and soles was developed based on a real computed tomography (CT) scan image of a foot, and nonlinear contact analyses were performed to investigate pressure changes. The highest pressure occurs at the rear bottom of the foot when standing and walking. The pressure on the outsole with a curved foot bottom surface is lessened and distributed over a wider area than in the case of a flat outsole. The result shows that a shoe sole shape optimized for diabetes patients can relieve the foot pressure concentration and prevent further worsening of symptoms.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2003.06a
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• pp.1227-1230
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• 2003

A roughing process is one of the most important and indispensable shoe manufacturing processes of various types of shoes. This basic process to rough the upper of the shoe is studied to improve the productivity and to reduce the processing time. In this study, the CAM system for shoe roughing is developed. The B-spline surface generated by the developed CAM system ignores the small inclinations of the real roughing surface because the developed roughing tool has potential to rough the roughing surface of the shoe properly. The roughing tool roughs the roughing surface using its side along the generated tool paths. The generated NC codes were applied to 5-axis polishing machine for the test. Experimental results show good evaluation result. The upper of the shoe is roughed properly along the roughing path line and the roughing surface was good to cement the outsole of the shoe.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.747-759
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• 2001

The sanitary status of 264 restaurants was investigated to develop a program of sanitary education at restaurants for improving sanitary levels of restaurant and consumers’ food safety. This investigation was performed through direct interviews on general items and sanitations for employees, facilities, equipments and food treatment. The restaurants are grouped into four different types according to the food served: Korean style food, Japanese style raw fish, roasted ribs, and western style food. It is found that sanitary education for employees are conducted at 66.5% of the total restaurants. The highest percentages are obtained by Korean style food restaurants (83.1%) and the lowest by western style food restaurants (55.6%).Washing facilities for employees are equipped at only 66.8% of the total restaurants. In the personal sanitation, 96.6% of the employees wash their hand after touching a dirty stuff, 77.5% after touching money and 57.1% after using telephone. It is also revealed that during food preparation shoes, overgarments, and caps are worn by 58.5%, 55.5%, and 20.6% of the employees, respectively. 73.5% of the restaurants are equipped with dish storages facilities while only 59.2% of restaurants have sterilizers for dishes. Also, chopping boards are sterilized more than once a week by 74.8% of them and knives everyday by 71.6%, 15.4% of restaurants sterilize their knives only once a week. 56.8% of restaurants check temperatures of the refrigerators and 26.2% of restaurants do not even sterilize the refrigerators. 31.8% of restaurants sterilize the kitchens with sodium hopochlorite after cooking. 93.3% of the restaurants store the raw food and the cooked foods separately. 49.8% of the restaurants refroze thawed food and 19.4% of the restaurants reuse leftovers. The frozen foods are thawed at room temperature by 49.4% of the total restaurants and 66.7% of the roasted rib restaurants.