• 한국콘텐츠학회:학술대회논문집
• /
• 한국콘텐츠학회 2010년도 춘계 종합학술대회 논문집
• /
• pp.325-327
• /
• 2010

장기강우유출 현상에 대한 정확한 이해는 수자원의 질과 양적 관리를 위한 필수적 사항으로 수자원 분야에서 활발히 연구되어 왔다. 특히 수자원의 보존 및 관리측면에서 장기강우에 의한 정확한 유출량 예측은 매우 중요하다. SWAT 모형은 토양과 토지이용 및 관리상태에 따라 복잡하게 반응하는 유역의 유출거동 모의를 위해 개발된 모델이다. 본 연구에서는 GIS를 이용하여 복잡한 유역에 대한 지형인자정보를 효과적으로 구축하여 SWAT 모형을 사용함으로써 진양호의 일유입량을 추정하였다. GIS와 연계된 SWAT 모형을 통해 남강댐으로 유입되는 일유입량을 예측하고자 관련매개변수들을 최적화하였으며, 검증기간에 대한 모의를 통하여 본 모델이 장기 일유출량 뿐만 아니라 유역의 연유출량 추정에도 효과적으로 적용될 수 있음을 확인할 수 있었다.

• 생태와환경
• /
• 제36권1호통권102호
• /
• pp.57-65
• /
• 2003

진양호와 남강 수역에서 2000년 8월부터 2001년 7월 까지 남조류 Microcystis aeruginosa에 의한 조류생장잠재력측정 (AGPT)을 수행하였다. 진양호의 AGPT값은0${\sim}$23.4 mg dw $1^{-1}$ 범위이었고, 무생장 처리구가 79%를 차지하였다. AGPT값은 수중 P 농도에 비례하였고, chl-a가 높을 때 낮았다. 또한, 표층보다 중 ${\cdot}$ 저층에서, 하류보다 수심이 얕은 유입부에서 높았다. 계절적으로는 수량이 풍부한 시기인 8월${\sim}$9월에 저수지의 전체를 통해 AGPT값이 증가하였다. 반면에, 남강의 AGPT값은 0${\sim}$252.0 mg dw $1^{-1}$ 범위로써 저수지에 비해 변동 폭이 매우 컸고, 생장이 관찰된 처리구는 65%이었다. 하수처리수가 유입되는 지점을 중심으로 상류는 연중 10 mg dw $1^{-1}$ 이하였으나, 하류 (KUM${\sim}$YOM 구간)는 유량의 영향이 컸던 3월과 7월을 제외한 평균값이 57 mg dw $1^{-1}$로써 과영양 수준을 초과하였다. AGPT 결과는 저수지와 강에서 시공간적인 차이가 관찰되었다. 저수지의 유입부는 7월${\sim}$9월, 12월에, 하류는 3월, 8월${\sim}$12월에, 하천은 1월, 5월 및 11월에 그 값이 증가하였다. AGPT는 조류 생장에 대한 제한영양염 판정뿐만 아니라, 수중 fertility를 평가함에 있어 유용하였다.

• 한국산림과학회지
• /
• 제102권2호
• /
• pp.161-169
• /
• 2013

본 연구에서는 남강댐 저수지 일원의 버드나무류 군락의 현황 및 문제점을 조사 분석하고, 버드나무류의 생장 특성분석 결과를 기초로 남강댐 저수지 일원의 버드나무류 군락의 특성과 토양의 이화학성을 파악하기 위하여 수행하였다. 조사대상 4개 지역 전체의 평균본수는 5,284본/ha로 조사대상지역 모두 밀도관리가 시급한 것으로 분석되었다. 4개 조사대상지역의 평균수관면적은 9,786.4 $m^2/ha$로 진양호 수변구역에서 버드나무류의 수관이 차지하는 면적은 단위면적을 거의 차지하는 것으로 나타났다. 대조구인 산림지역의 평균토심 12.5 cm와 비교할 때 조사대상 4개 지역의 평균토심은 78 cm로 대조구인 산림지역과의 평균토심은 약 65.5 cm의 차이가 나타났는데, 이는 퇴적토사의 깊이로 추정할 수 있다. 또한 진양호수변구역의 버드나무류가 생장하고 있는 토양은 일반적인 산림토양보다 토양용적밀도가 높게 나타났는데, 이는 그만큼 토사퇴적으로 인한 사질토 함량의 증가 등 토양의 경화가 이루어진 결과라 사료된다. 조사지역의 pH는 산림지역의 경우 A층이 5.3, B층이 5.2로 약산성에 해당하나, 조사대상지역의 A층과 B층토양의 pH는 평균 모두 6.7로 주변 산림토양보다 중성에 가까운 값을 나타내었는데 이는 퇴적토사 즉, 진양호에 유입되는 생활하수에 사용되는 세제 성분 및 인근 지역으로부터 유입된 비점오염원이 퇴적된 데 따른 영향에 기인하는 것으로 사료된다.

• 한국조리학회지
• /
• 제6권2호
• /
• pp.157-173
• /
• 2000

The purpose of this study is to identify important selection attributes for customers dining at family restaurants in Seoul, and the determinant and predicting factors in customers' intentions to return. A closed-ended questionnaire was used, and a systematic sampling approach was employed to survey a sample of customers in family restaurants. The data were analyzed using factor and multiple regression analysis. A four-dimensional structure was established from 14 selection attributes. The results of the study indicated four dimensions that were significantly related to the likelihood of customers returning to the same restaurants, as follows: Food and Environment, Service and Courtesy, Price and value, and Location and promotion. The findings from this study have both theoretical and practical implications. Implications of these findings are discussed.

• 한국조리학회지
• /
• 제9권1호
• /
• pp.121-138
• /
• 2003

The Foodservice Industry is Intensive labor industry by human traces service. Presently activation of Educational-Industrial cooperation is essential to Foodservice Industry. The Purpose of this study is establishment of a plan far efficient operation in educations-industrial cooperation among the foodservice industries. For achieve the purpose of study used the theoretical and positive method. The result of this study was that the attribute of the educational-industrial cooperation appeared the factors, Suitable duty, Support of business, Operation of program, A speciality, Participation, A pay, Connection, Support Finally the educational-industrial cooperation in foodservice industrial will need like this. First, the Educational world gives a course of study by a jog analysis. Next, the Industrial world gives various information to students, the spot arrangement suit student´s ability and gives suit job, etc.

• 한국조리학회지
• /
• 제8권3호
• /
• pp.73-89
• /
• 2002

The purpose of this thesis is to find the effect of family restaurant quality on the customer satisfaction level. As these days well development industrial society, not only service business but also most of business area needs to high quality service. According to taking this importance into account, this researcher performed the literature on the service quality and the degree of satisfaction level through a theoretical consideration. In addition, an empirical survey was performed with the subjects of customer in family restaurant in Korea. The collected material through SPSS10.0 was analyzed by statistical methods such as frequency analysis, Cronbach's a, and regression analysis.

• 한국조리학회지
• /
• 제3권
• /
• pp.5-22
• /
• 1997

A foodservice manager always is concerned with which of the menus or potential menus, or which of the menu items is best for the operation. A menu may be profitable but not popular, or vice versa. How dose one compare one menu with another\ulcorner A technique to accomplish this is Menu Scoring, which was developed by Michael Hurst. It can be used to analyze possible menu changes by estimating sales of the new items and seeing what the new menu score will be. But menu scoring considers food costs, limited menu and relation only. After the menu score is calculated, management can determine more effectively why one score differs from another. Thus, this study is focused on the general equilibrium effect analysis. It will be attained from menu formation and menu type. I concluded that one can also change menu prices and see how menu popularity and profitability and the resulting menu score are affected through this study.

• 한국조리학회지
• /
• 제6권3호
• /
• pp.167-192
• /
• 2000

The purpose of this study is to research consumer's action style. and then to make a marketing strategies. The strategic plan to consumer's action style on the fast-food industry were as follows; First, the group that coefficient of utilization is so frequent and an age is young are requested concentrative or discriminative marketing as the price discrimination and market segementation, the price value of the products value has to manage effectively, Second, establishment of corporate image and improvement of products image are requested. The result of this study, fast-food industry will be needed marketing activities that are discriminative strategies, positioning strategies, education training, and customer management. And system construction that is equivalent to customer needs, and the continuous coustomer studies are requested.

• 한국조리학회지
• /
• 제11권4호
• /
• pp.198-213
• /
• 2005

This study was administered to demonstrate how unsatisfied customers would be influenced by the change in the quality of the service delivered to them after the dissatisfaction occurs. In light of the above, the objective of this study is to find out what leads to dissatisfaction in the minds of the consumers and also to identify the common behavioral patterns indicated by unsatisfied consumers. This study consists of two parts: a research based on the review of the literature and empirical study methods. As a result, a research for the popular forms of complaining patterns shows opportunities for restaurants to come up with measures to improve their service quality when customers are unsatisfied. In service recovery situation, distributive and interactional justice significantly influence customers' repurchase. Therefore, firms ought to offer monetary compensation, explain about the problems, and make their best efforts to recover the failure because the efforts also affect repurchase.

• 한국조리학회지
• /
• 제13권1호
• /
• pp.224-234
• /
• 2007

Consumers' awareness has been changing through the development of information industry and change of life style. To understand the new generation came to be our concern in terms of being able to predict the trend of the future. Companies are trying to go through the market-change by making a marketing strategy that matches their emotion and characteristics. There should be a research on the new generation, specially university students, according to sex. Therefore, this research covers the university students in early twenties to see the differences between sexes. Foodservice industry needs to have consideration on coupon-books. It is reconfirmed that advertisement by word of mouth is still effective in sales promotion.