• Korean Journal of Social Welfare
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• v.67 no.1
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• pp.165-187
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• 2015

This study was designed to examine the influence of social-environment factors on high risk alcohol consumption. The study analyzed 229 local areas throughout Korea. Main variables included high risk alcohol consumption and environment factors such as population structure, liquor stores. For exploring the problem drinking, geographically weighted regression(GWR) using the geographic information system(GIS) was utilized to analysis. Major findings are rate of perceived stress, number of restaurants and bars. Especially problem drinking were influenced restaurants and bars, and the form or aim of restaurants and bars had differentiability to the problem drinking. These results have implication about the regulation policy of alcohol availability for prevention of alcohol related problems.

• Smart Media Journal
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• v.5 no.2
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• pp.84-89
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• 2016

For a place-recommendation model based on user's behavior and multi-attribute attitude in this thesis. We focus groups that show similar patterns of visiting restaurants and then compare one and the other. We make use of The Fishbein Equation, Pearson's Correlation Coefficient to calculate multi-attribute attitude scores. Furthermore, We also make use of Preference Prediction Algorithm and Distance based method named "Euclidean Distance" to provide accurate results. We can demonstrate how excellent this system is through several experiments carried out with actual data.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.189-195
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• 2015

To determine the contents of sodium (Na) and potassium (K) for restaurant dishes, 194 cases classified 26 kinds of restaurant dishes were collected from restaurants in Seoul and were analysed using the atomic absorption spectroscopy. Average contents of Na and K in Kimchi among restaurant dishes were highest as $554.9{\pm}155.5mg/100g$, $225.1{\pm}69.1mg/100g$, while average contents of Na and K were lowest in Seolleongtang as $24.2{\pm}5.8mg/100g$, $12.7{\pm}3.9mg/100g$ respectively. The contents between Na and K in restaurant dishes had a strong correlation of positive linear judging from 0.782 (p-value < 0.01) of the correlation coefficient. The Na/K ratio of Bulgogi was appropriate as $1.17{\pm}0.44$, while those of Udon, banquet noodles, Kalguksu were very high as shown more than 10. The contents of Na and K were examined 5 dish groups as Gook/Tang, Jjigae/Jeongol, stir-fried dish, noodle and Kimchi. Average contents of Na and K classified by dish groups were significantly difference (p-value < 0.001). Average content of Na among dish groups was highest in Kimchi as $554.9{\pm}155.5mg/100g$ followed by Jjigae/Jeongol, Gook/Tang, stir-fried dish and noodle. Similar to Na content, average content of K was highest in Kimchi as $225.1{\pm}69.1mg/100g$ followed by stir-fried dish, Jjigae/Jeongol, Gook/Tang and noodle. The ratio of Na/K by classified groups of dishes was shown as significantly difference (p-value < 0.001). Stir-fried dish was $1.18{\pm}0.44$ close to 1 followed by Kimchi, Jjigae/Jeongol, Gook/Tang, and noodle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.944-954
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• 2007

The Purpose of this study was to investigate overall sanitation levels of restaurants in Korea by examining sanitation management. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese restaurants and in buffet-style restaurants of over 100 pyeong in size located in Daegu and Gyeongbuk province. This survey of sanitation management practices found that in large restaurants employing many workers, sanitation management was good in the areas of the kitchen environment, equipment and utensils, food handling, and worker's personal hygiene. Restaurants having relatively large kitchens showed significantly high scores in these sanitation areas. Furthermore, open-kitchen-type restaurants showed significantly higher scores in kitchen sanitation compared with closed-kitchen-type restaurants. Survey results of sanitation management show that, in all restaurants surveyed, sanitation management was good in dining hall sanitation and in providing a safe drinking water supply, but poor in food handling sanitation. Kitchen environment sanitation was poor in Korean, Chinese, and Japanese restaurants. Equipment and utensils sanitation was unsatisfactory in Western and buffet-style restaurants. In the food handling area, especially food sanitation and temperature, checks were rarely made, and pasteurization and temperature records were not kept. Therefore, it is recommended that, in planning a kitchen facility in the future, the floor area should be as large as Possible and open. In terms of management, more attention should be paid to food pasteurization, sanitation of cooking equipment and utensils, and checking of food temperature.

• 월간 한농연
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• s.62
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• pp.16-19
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• 2007

8월 14일, 조선일보는 중국산 식재료를 쓰는 국내 음식업계의 실태에 대한 특집기사를 게재하였다. 더욱이 '갈비탕 통조림 파동', 미국산 광우병 쇠고기 검역 재개 방침이 발표된 직후, 350만 농민과 소비자들을 다시 한 번 충격에 빠졌다. '월간 한농연'은 최근 언론에 보도된 관련 보도물의 내용을 요약.정리하고, 국회에 계류중인 음식점 식육원산지표시제 확대를 골자로 한 '식품위생법' 개정을 앞당기고자 특집 기사를 싣는다.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2002.11a
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• pp.209-214
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• 2002

냉방과 습기제거에 제습제를 이용하는 것은 효과적이고, 경제적이며 환경 친화적인 방법이다. 제습제를 사용한 공기조화시스템은 학교, 극장, 슈퍼마켓, 병원과 음식점 등 모든 건물에 신선한 공기를 제공함으로써 실내공기의 품질을 향상시킨다. 수분을 포함하는 다량의 공기를 제습하기 위해서는 제습제와 공기의 접촉을 늘려주어야 하고, 이를 위하여 허니컴 형태의 제습제를 사용하는 것이 바람직하다.(중략)

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2009.10a
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• pp.604-605
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• 2009

• Monthly Korean Chicken
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• v.5 no.7 s.49
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• pp.2-6
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• 1999

농림부, 음식점서도 육류원산지 표기 의무화 적극 추진 - 농림부, 다이옥신 사건에 대한 대책 발표 - 가축 수송차량에 대한 세척 및 소독 실시 점검 - 육계의 합리적 관리 - 육계출하시 계류온도와 육질 - 98년도 1인당 닭고기 소비량 5.6kg - 필리핀, 닭고기 밀수 심각 - 호주, 전염병예방 위해 닭2백만 마리 살처분 - 고기양념이 발암물질 줄여 - 주부들 신선하고 안전한 닭 원해 - 닭도축량 및 수입 증가로 소비량 크게 늘어 - 98년도 축산물 소비자가격 큰 폭으로 올라 - 사육비 정산방식 상대평가로 변경키로 - 계정육협의회, 노계 공동구매 추진

• Culinary science and hospitality research
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• v.10 no.1
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• pp.82-95
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• 2004

This study had an aim to analyze the relationship between consumers' selection of restaurant and constitutional factors of the images of Bibimbap Specialty restaurant. The study examined through constitutional factors including hygiene, employee, facility, brand, convenience, price and food, and found those effects on selection of restaurant. In addition, the image of restaurant had an effect on that of hygiene and employee, price and food in order.

• Journal of the Korea Society for Simulation
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• v.22 no.3
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• pp.43-53
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• 2013

The paper addresses the introduction of outsourcing of delivery service for the small service industries such as delivery based restaurant in order to increase the profit and revenue of the service company, upgrade the delivery satisfaction for the customers, and expand the welfare of the senior people through the work. The chinese restaurants are selected as model service companies, outsourcing of delivery services are suggested for those restaurants and simulation models are developed for all operation systems for them. Some of input data for the simulation are collected from the real world and others are refined through the interview with the field workers. 6 scenarios are established considering the number of deliverers and delivery charges and simulation experiments for each scenario have been done according to the 3 kind of situations of the service companies. The results show that introduction of outsourcing increases the revenue and profit of the service company, decreases the service time for the customers and increases the revenue of the delivery outsourcing company employing the senior people. So delivery outsourcing for the service industries can be considered as a good solution for the welfare problem of the senior people.