• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.133-142
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• 2010

This study was performed to investigate awareness of hand washing, hand washing behavior, and the levels of indicator microorganisms on hands of food handlers who work in the food court and cafeteria of a university campus. The three methods used were questionnaire survey by interview, direct observation in restrooms, and microbiological examination according to the Food Code of Korea. A positive attitude toward hand washing compliance was reported by the responded food handlers; however, improper hand washing and poor hand hygiene of the food handlers were recognized by the unnoticed direct observation. Significant differences were found between the questionnaire survey and the direct observation (p < 0.05) in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agent, washing different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from their hands before work showed higher level of standard plate count, total and fecal coliforms, and Escherichia coli than those taken after washing with water. After washing hands with antiseptic liquid soap, the bacterial populations including Staphylococcus aureus on hands were dramatically reduced. This study indicates that there is a remarkable difference between the food handlers' awareness of hand washing and their hand washing behavior. Poor hand washing compliance and hand hygiene were indicated by the positive results of total and fecal coliforms, E. coli, and S. aureus on hands of some food handlers. The findings of this study suggest that the hand hygiene of the food handlers need to be improved. More training/education on hand washing and hand hygiene of the food handlers should be necessary.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.05a
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• pp.469-471
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• 2017

Those who travel to another area for work or travel acquire cquire information through various media such as Internet websites before going to the area. The way to determine whether the information you collect is reliable is to go directly to that area. However, many users may overlook the date the post was posted. when you arrive at a delicious restaurant for a travel purpose, it can happen that the restaurant is gone. In order for Smartphone Users to be able to provide reliable information about a specific region through an application, it is possible to receive information from a specific local user using the application through crowd sourcing techniques. Collect suggestions from users when there are changes in the same area, rather than accepting indiscriminate information and when duplicate content exists, it is marked on the application map so that it can be viewed by other users. It provides not only simple restaurant information, but also area-specific information such as additional information about tourist attractions or information on restrooms to solve physiological phenomena that may occur in the area where they first arrive. Application users can get information about nearby public facilities and restaurants on a GPS basis.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.215-223
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• 2012

This study was performed to investigate hygienic behavior of food workers on the awareness of hand-washing, and the microbial load of their hands. This study focused on the comparison of fast food restaurant workers and full-service restaurant workers. A questionnaire survey and microbiological analysis were carried out for thirty fast food restaurant workers and forty full-service restaurant workers. Samples for microbiological analysis were collected through the glove-juice method from the hands of the food workers, and were analyzed for the presence of aerobic plate counts, total coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. In the survey, significant differences (p < 0.05) were found between the fast food restaurant workers and full-service restaurant workers in the use of hand washing tools and method of turning off water. More full-service restaurant workers responded to wash their hands after touching face, hair, or clothes; after handling raw food materials, and more fast food restaurant workers periodically (p < 0.05). Aerobic plate counts were higher in fast food restaurant workers while total coliforms were higher in full-service restaurant workers (p < 0.05). No remarkable difference was found between the two groups in the load of fecal coliforms, E. coli, S. aureus, and Salmonella spp. Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some food workers in both groups. The findings of this study emphasize the need for strict adherence to hand hygiene compliance among the food workers.

• Information Systems Review
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• v.24 no.3
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• pp.43-68
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• 2022

With the growing demand for online food delivery (OFD) services via Online to Offline (O2O) platforms, it is required for academic researchers to identify the success factors of OFD businesses. In line with this, this research examines the impact of the core service attributes of a restaurant (hygiene, interactivity, trust,and popularity) on business success in the OFD platform context from the perspective of information asymmetry. Furthermore, the moderating effects of hygiene factor between the core service attributes and the success of restaurants are evaluated. We utilize 1,146 restaurants registered on the largest OFD platform in Korea. The results of this study demonstrate that hygiene (certification), trust (franchise), popularity (favorite) factors have positive impacts on the success of OFD businesses. Moreover, we find that franchise restaurants with high response rates to customer reviews and inquiries achieve higher sales when they have hygiene certifications than those without the certification do. The key findings bear significant contributions to prior literature by empirically substantiating the pivotal role of service quality signals in fostering restaurant success on the OFD platforms. In addition, this study provides business implications for restaurants in O2O platform.

• The Korean Publising Journal, Monthly
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• s.144
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• pp.6-7
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• 1994

'한국방문의 해'를 기점으로 출간된 여행안내서를 보면, 한국알림지와 가이드 북의 중간형태를 띤 책이 주종을 이룬다. 외래 여행자들에게 숙박업소와 음식점 등 주제를 세분화한 안내서가 필요하지만 출판사에서는 복잡한 제작과정을 이유로 미루고 있다. 아직까지도 잘 만든 여행안내서 한권이 아쉬운 상황이다.

• The Inventors News
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• no.37
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• pp.3-4
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• 2005

대한민국 학생발명 전시회 통해 학생 발명품 선보여 - 발명진흥법 개정안, 상생의 법안으로 거듭난다 - NHN과 특허청, 특허 검색 서비스 제휴 - 간편해진 등록세, 수수료 납부로 민원 불편 해소 - `삼순이, 삼식이` 딴 상표 출원 늘어 - 노래방 관련 특허출원 활발 - 음식점 창업 성공에도 `특허 바람` - 한국특허정보원 창립 10주년 기념식 개최 - 반도체 설계 공모전 대상 훈격, `대통령상`으로 격상 - 특허청, 재난복구센터 개통으로 출원시스템 구축 완료

• Monthly Korean Chicken
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• v.6 no.7 s.61
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• pp.2-7
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• 2000

축산물 외식업체(음식점) 원산지 표시 반드시 이루어져야 - 더위 스트레스에 효과적인 육계 사양 관리 - 타우린 생산하는 닭사육방법 개발 - 브라질, 사료가격 상승과 공급과잉으로 계육가격 급락 - 효소 및 가성소다 처리로 우모분의 영양가 향상 - 미국계육가공전문가 초청 세미나 개최 - 농림부, 99년도 1인당 닭고기 소비량 8.9kg으로 발표 - 강력 조혈 강장 영양제 훼르콥상 판매 급증

• Life and Agrochemicals
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• v.28 no.1 s.224
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• pp.36-37
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• 2007

올해부터 쌀 품종 혼입률을 다르게 표시하면 처벌하고, 음식점 식육원산지표시제가 실시된다. 또 사고농가 영농도우미와 고령 취약농가 가사도우미 사업이 전국으로 확대된다. 특히 현행 4종류인 친환경농산물 인증 종류가 3종류로 간소화 된다. 새해 달라지는 주요 농정제도와 시책을 알아본다.

• 우유
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• s.51 winter
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• pp.44-45
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• 1992

문화부는 최근 요식업소나 각종요리 관련서적, 강좌 등에서 사용되고 있는 식생활관련 외래어 및 잘못된 표기의 개정사항을 발표했다. 이번에 개정된 식생활 관련용어는 국립국어연구원이 지난해부터 시장 · 백화점 서울시내 80여개 대중음식점과 각종요리책에 있는 식생활 관련용어 4천여 개를 조사 연구해 순화대상을 선정한 후 국어심의회 심의를 거쳐 확정했다. 다음은 순화된 용어들이다.

• Proceedings of the Korean Institute of Industrial Safety Conference
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• 2002.05a
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• pp.419-424
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• 2002

주방연소기의 사용 부주의로 인한 화재는 일반주택 및 다량의 열원을 사용하는 음식점 등에서 발생가능성이 가장 높다. 한편, 화재발생으로 인한 사망자의 80％는 연소가스에 의한 질식으로 사망하게 된다. 주방에 설치된 연소기 상부에는 일반적으로 배열, 제습 및 그리스제거 목적으로 주방후드를 설치되고 있으나 화재를 대비한 복합기능설비로 고안되어 있지 않다.(중략)