• Culinary science and hospitality research
• /
• v.21 no.2
• /
• pp.215-229
• /
• 2015

The purpose of this study was to identify the management situation and development plan targeting private bakery owners who are doing business in major cities. For research, the questionnaire survey was conducted targeting 69 owners who are operating bakery at the point of data collection, and the data were analyzed using frequency analysis and paired-sample t-test using SPSS. The results of the study were as follows. Owners' baking career and management career were mostly more than 10 years. They are currently managing bakeries with at least 4 competing bakeries and point out franchise-type bakeries as major competitors. Also, they responded that the most important factor for strengthening competitive edge of shop was employees and that the enhancement in technology and employees with adequate techniques are important for improving sales. Also, the result of paired sample t-test revealed that the communication had the biggest difference between importance and satisfaction perceptions among taste, sanitation, service, price, product, location, and communication. Limitations and future research directions are also discussed.

• Korea Science and Art Forum
• /
• v.37 no.3
• /
• pp.365-376
• /
• 2019

Now, our urban space is composed of all kinds of sculptures that lost its individual charm in trend flows and street furniture standardized by the integrated design of standardized franchises and similar architectures per each region and autonomous districts. This study was to introduce the concept called the 'community furniture' in the urban environment that there is no an identity of the regional culture and a sense of place because of the mostly similar street environment. The purpose of this study is to propose the concept called the 'community furniture' referred to as public facilities that imply specific identities of some regions that have became the community art expanded into necessary facilities of urban composition as bus shelter's universal convenience and functionality have been preferentially handled and its regional identities are reflected. For doing this, this study fulfilled application alternatives of community furniture design's basic principles after examining the storytelling process of local cultural heritages and analyzing domestic and foreign cases of bus shelters. Results of this study are as follows. First, convergent synergy effects in information and culture and art sectors could be expected as bus shelters visually deliver storytelling factors that imply locally related images. Second, space and place's characteristics and sustainable design concepts embody local characteristics. They can suggest directions for vitalizing urban environment designs by being in harmony with surrounding environments. Third, it is expected that realizing distinctive places is possible as bus shelters with local communities' aesthetic consciousness and regionality are composed of new street spaces.

• Journal of Nutrition and Health
• /
• v.47 no.3
• /
• pp.214-220
• /
• 2014

Purpose: The purpose of this study was to assess hygiene status of meals for poorly-fed children through microbiological quality. Methods: Meals were provided by two social enterprises, one franchise, and one convenience store. There were a total of six meal samples; two samples (social enterprise meal 1; SEM 1, social enterprise meal 2; SEM 2) from two social enterprises, respectively, two samples (franchise meal 1; FM 1, franchise meal 2; FM 2) from one franchise, and two samples (convenience store meal 1; CSM 1, convenience store meal 2; CSM 2) from one convenience store. Microbiological analysis and assessment were performed by Korean food standards codex (KFSC). Results: General bacteria and E. coli in SEM 1 were detected, but the levels were not over KFSC, and Coliform less than $9.2{\times}10$ CFU/g was also detected in seasoned bean sprouts of SEM 1. General bacteria was detected at $1.6{\times}10^6$ CFU/g in cabbage kimchi of SEM 2. Coliform was detected in cabbage kimchi, squid cutlet, stir-fried pork, and fried chicken of FM1 and 2, but the levels were not over KFSC. In addition, S. aureus was detected in cabbage kimchi and seasoned dried white radish of FM 1 and 2 ($9.8{\times}10^2$ CFU/g, $9.4{\times}10^3$ CFU/g respectively), thus was over KFSC. B. cereus was detected in stir-fried pork and fried chicken ($1.2{\times}10^3$ CFU/g, $1.5{\times}10^3$ CFU/g respectively) of FM 1 and 2, thus was over KFSC. Finally, S. aureus was detected in stir-fried dried squid, seasoned spicy chicken, and stir-fried kimchi of CSM 1 and 2, and was over KFSC too ($9.5{\times}10^4$ CFU/g, $2.4{\times}10^2$ CFU/g, $1.3{\times}10^3$ CFU/g respectively). Conclusion: Results of this study suggest that systemic management of hygiene is necessary to safely providing meals to poorly-fed children.