• Journal of Korean Society of Environmental Engineers
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• v.33 no.10
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• pp.739-747
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• 2011

The major 81 tributaries in Chungcheongnam-do were monitored for flowrate and water quality in order to understand the characteristics of the watershed and to select the tributary catchment for improving water quality. The value of flowrate in the tributaries at Nonsancheon catchment at the Geum-River watershed and Gokgyocheon, Muhancheon, Sapgyocheon at the Sapgyo-Reservoir watershed, which is located in the southern and northern area in Chungcheongnam-do, was relatively greater than the other watersheds. The concentration of water pollutants regardless of water quality parameters in Nonsancheon catchment at the Geum-River watershed, Gokgyocheon catchment at the Sapgyo-Reservoir watershed and the Anseongcheon watershed, which have a dense source of pollution, were higher than the other watersheds. However, 64 percent of the tributaries at the Geum-River watershed, 45 percent of tributaries at the Sapgyo-Reservoir watershed, 26 percent of tributaries at the Geum-River watershed all satisfied the Class II regulations in the Framework Act on Environment Policy, but all of the tributaries located in the Anseongcheon watershed exceeded the Class II regulations. Therefore, the policy for improving the water quality of the tributary in Chungcheongnam-do should be established in the following order: Anseongcheon, Seohae, Sapgyo-Reservoir watersheds. Consequently, the tributary catchment for improving water quality, which has a large flowrate and a high concentration of water pollutants, was selected at Ganggyeongcheon, Geumcheon, Nonsancheon, Seokseongcheon, Seungcheoncheon, Jeongancheon, Jeungsancheon (so far Geum-River watershed), Gokgyocheon, Namwoncheon, Maegokcheon, Muhancheon, Sapgyocheon Oncheoncheon, Cheonancheon (so far Sapgyo-Reservoir watershed), Gwangcheoncheon, Dangjincheon, Daecheoncheon, Dodangcheon, Waryongcheon, Cheongjicheon, Pangyocheon, Heungincheon (so far Seohae watershed), Dunpocheon, Seonghwancheon, Ipjangcheon (so far Anseongcheon watershed). The plans as installation of environmental facilities to reduce the source of pollution for improving the water quality of these tributary catchments should be urgently established and implemented.

• Journal of dental hygiene science
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• v.10 no.2
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• pp.109-116
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• 2010

Objective: The purpose of this study was oral health related quality of life among elderly population in some rural area, Korea. Methods: 546 participants (male 196, female 350) aged more than 65 years (mean $71.4{\pm}4.6\;years$) were surveyed cross-sectionally. All the subjects were examined short-form of Oral Health Impact Profile (OHIP-14) by face to face interview. Categorical responses of strata-adjusted Wilcoxon correlation and Kruskal-Willis test and multiple regression analysis after adjusting for socio-demographic variables were adapted for statistical analysis. Results: 1. As for sub-factors of the quality of living related to oral health, the drop in social ability was 4.61, the drop in mental ability 4.53, the drop in physical ability 3.99, mental inconvenience 3.98, social disadvantages 3.82, physical pains 3.77, and functional division 3.44, on the average. 2. As for the quality of living related to oral health, there were statistically significant differences in functional restrictions by gender, the educational level, and the presence of occupation, in physical pains by gender, the educational level, family members living together. mental inconvenience by gender, the educational level, the presence of occupation. and in the drop in physical ability by gender, the educational level, monthly incomes. There were statistically significant differences in the drop in physical ability by gender, the educational level. in the drop in social ability by the educational level, the presence of occupation, monthly income. and in social inconvenience by age, the presence of occupation, monthly income. 3. There were statistically significant differences in the general quality of living related to oral health by gender, the educational level, the presence of occupation.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.267-280
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• 2016

Customer Experience Management (CEM) appeared as a complementary solution to overcome CRM limitations. CEM enhances profitability through building long-term relations with customers by understanding their experiences. This study aims at investigating the impact of customer experience quality on the willingness to pay more through customer satisfaction in the hotel businesses. The survey for this study was carried out on customers who had domestic hotel experience s within the last 6 months. Out of the 306 questionnaires retrieved, 225 valid responses were used for the empirical analysis that utilizied the statistical package programs SPSS 18.0 and AMOS 18.0. The research findings may be summarized as follows. First, as an outcome of the research hypothesis that each component of customer experience management would influence satisfaction, 'the peace of mind' & 'the moment of truth' were shown to have a significantly positive (+) impact on it. On the other hand, 'the product experience' was shown not to significantly influence it in a positive (+) way. Second, as an outcome of the research hypothesis that satisfaction would influence willingness to pay more. From the findings of the study, theoretical implications are as follows. It can be predicted that customer experience management will likely make customers more profitable because customers are willing to pay more with a sense of loyalty built through satisfaction of the hotel industry. In the practical implications, the dimension of experience quality examined by the study can be used as an index to measure and manage customer experience in the hotel industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.602-612
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• 2010

This study was conducted to investigate the state of hygiene education aimed for by bakers, and the evaluations of the importance and the performance concerning sanitary characteristics by the bakers. The questionnaires were administered to 186 bakers in Busan and the data evaluated by 5 scales method of Likert were statistically analyzed. 20.4% of bakers have not received hygiene education. Only 32.8% of bakers have experienced hygiene education regularly. The more the bakers were educated, the more they practiced the contents of hygiene education. The major reason of education unfulfilment was due to insufficient equipments and facilities. The scores of the hygienic performance of educated bakers were significantly (p<0.05) higher than those of uneducated bakers in food sanitation, especially for sanitary characteristics on inspection, pre-preparation and distribution. The mean scores of the importance and the performance evaluated by bakers were 4.05/5.00 and 3.76/5.00, respectively. The bakers assessed the highest scores on the importance and the performance of personal hygiene. The gap score was -0.30 between the importance and the performance for sanitary characteristics. The baker recognized that sanitary management was not performed as much as they recognized its importance. The importance and the performance grid of bakers revealed that the items of checking the certification for the origin of new food ingredient, inspecting deliveries as quickly as possible, separation between preparing and breading time, thawing frozen food under running tap water/in refrigerator, separating disposal gloves and utensils by the purpose, putting products in cleaned and sterilized utensils, letting consumes know the expiration date of products, preventing a rubber hose from being left on the kitchen floor, checking insect nets frequently and so on showed lower scores compared to the mean scores of the importance and the performance. The levels of the hygienic performance by bakers were positively correlated (p<0.01) with the recognitions of the importance on sanitary characteristics. These results might provide basic data for hygienic training and play a role on the improvement of the sanitary management in bakery.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1423-1430
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• 2012

The present study investigated the relationship between physical conditions and sensory properties of red pepper powder stored at different temperatures ($-20^{\circ}C$, $0^{\circ}C$, $20^{\circ}C$) and in different wrap materials (linear low density polyethylene, LLDPE; aluminum/linear low density polyethylene, Al/LLDPE). Red pepper powders with initial moisture contents of $17.35{\pm}0.32$% were not affected by the packaging material or storage temperature. Hunter a values of red pepper powder decreased while Hunter b values increased as storage temperature increased. There were no significant differences according to packaging materials. The American Spice Trade Association (ASTA) color value ($60.85{\pm}0.13$) significantly decreased with increasing temperature from $-20^{\circ}C$ to $20^{\circ}C$ ($21.70{\pm}0.06$ to $56.03{\pm}0.24$). The ASTA color value of samples packed with LLDPE ($21.70{\pm}0.06$) decreased more compared to samples packed with other materials. Further, capsanthin contents ($13.74{\pm}0.02$ mg/100 g) significantly decreased with increasing temperature from $-20^{\circ}C$ ($0.25{\pm}0.01$ to $0.28{\pm}0.01$ mg/100 g) to $20^{\circ}C$ ($0.13{\pm}0.01$ to $0.25{\pm}0.01$ mg/100 g). In the sensory evaluation of red pepper powder, overall acceptability was influenced by redness, yellowness, and pungency color. All physicochemical and sensory properties of red pepper powder were compared. Hunter a values, ASTA color values, and capsanthin contents were significantly associated with sensory preferences. In particular, ASTA color value showed a close relationship with color preference for red pepper (R2=0.922). Thus, we suggest that the preference for red pepper powder can be determined based on instrumental measurements of Hunter a values, ASTA color values, and capsanthin contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1032-1042
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• 2011

The purpose of this study was to examine the attitudes and satisfaction level towards military foodservices as well as suggest effective ways to increase foodservice quality. A questionnaire survey was administered to 413 subjects, which included 400 soldiers and 13 foodservice managers. The survey period was from August 6 to August 25, 2008. The collected data were statistically treated using SPSS V12.0. Most of the investigated soldiers were 20~25 years old. The foodservice managers were male general officials and the majority of them had no prior food service training. None of the foodservice managers had a dietician certificate. Menu was planned through a local foodservice conference, and most food materials were delivered in the form of center-type and military unit-type. Deficiency and deterioration of food service facilities (28.6%) as well as deficiency in the number of cooking personnel (14.3%) increased the difficulty of operational management. Soldiers expressed a desire for increases in Western (25.7%) and Korean traditional foods (21.5%), which meant menu diversity. To increase the quality of military foodservices, taste of food (40.6%), increased portion size (30.4%), and improvement in hygienic conditions (13.6%) were demanded by the soldiers. Food taste (30.8%), improvement in hygienic conditions (23.1%), and better job management were all demanded by the foodservice managers. After factor analysis, quality attributes were rearranged into five dimensions, including facilities, food, menu, service, and sanitation most attributes were over 4 points out of 5 total in importance, but only 3 points in performance. The importance score was higher than the performance score. Soldiers' overall satisfaction level was on average 3.43 points out of 5 points.

• Journal of agricultural medicine and community health
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• v.27 no.2
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• pp.55-66
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• 2002

This study aims to clarify the socio-economic factors which have an effectiveness on the social support in rural areas and analyze how it relates to the Individual Health promotion behavior. It is advised to improve social support in the community. The target population was all residents with no chronic and no serious disease who live in five villages of Chuncheon in Kangwon province during July of 2002. This study was done by the interview survey using questionnaire which was composed with questions about Medical Outcomes Study-Social Support Survey(MOS-SSS) and the health promotion behavior. MOS-SSS was translated to Korean and modified to be suitable for the study. The functional and social support variables were also added. The health promotion behavior was formed through the questions about whether or not stop smoking, stop drinking, the excise, the health examinations, attending health education, and hormone replacement therapies. The results are as follows; 1) the case of low-educated, divorce or separation to death, or the subject of social assistance, the social support was low. 2) the case of high social class, the social support was high. 3) there were no significant findings in the health status. 4) according to the analysis of correlation of health promotion behavior, the group with the most social support showed a high percentage of getting health examinations, attending health education, Hormone replacement therapies. However, the adjusted rate of smoking and drinking of trying to stop smoking and stop drinking resulted in low figures. The well-structured social support which the community can provide should be firstly given a priority for the group with low-income, low-educated, divorce or separation to death, and social assistance who are provided poor social support. Moreover, the social support service should be actively reflected to the health promotion program in the community.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1271-1278
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• 2009

The purpose of this study was the improvement of satisfaction for school foodservice customers through analysis of the importance and performance of school foodservice quality and the understanding what factors affected customer's loyalty. The questionnaire was distributed to three hundred students at five high schools in Busan. Students evaluated the factors of importance and performance, the order of importance was sanitation> food> service and then, the order of performance was sanitation> service> food. Gap analysis resulted 4.39 for importance factors and 2.51 for performance factors; importance scores were higher than performance scores at all areas (p<0.01) and the sanitation factor gap was the biggest gap compared to all others. Each factor's analysis resulted that the gap analysis order was taste> balance of main & sub side dish> diversity of food in food area, quick react to customer complaint> reflection of customer proposal and recommendation> provide better service than competitor in service area, sanitation of food> cleanness of tableware> cleanness of container in sanitation area. The average score of customer's loyalty was 1.66 and female' score was significantly higher than male (p<0.001). Food, service and sanitation had a significant correlation to customer's loyalty than service (p<0.01), food (p<0.05), and sanitation (p<0.05) affected customer's loyalty significantly. So, intensive control is needed in the sanitation area which had the highest gap analysis result between importance and performance in food service. Especially, service factor was very important in explaining customer's loyalty, so service improvement through training is needed to improve student's satisfaction.

• Korean Journal of Ecology and Environment
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• v.38 no.3 s.113
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• pp.341-351
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• 2005

Ecological stream health, based on the index of biological integrity (IBI) , was evaluated at five sampling locations of Youdeung Stream during August-October 2004. For the study, we also analyzed spatial and temporal patterns of conventional water quality over tine period of 1995 ${\sim}$ 2004, using the water chemistry dataset, obtained from the Ministry of Environment, Korea. The water quality parameters used here were conductivity, total suspended solids (TSS), biochemical oxygen demand $(BOD_5)$, chemical oxygen demand $(COD_{mn})$, total nitrogen (TN), and total phosphorus (TP). The multi-metric model values averaged 27.8 in the stream and ranged 24 ${\sim}$ 32. The health condition was judged as 'Fair' to 'Poor' conditions, according to the stream health criteria of US EPA (1993). Longitudinal variation occurred from the upstream to downstream reach; largest differences in all water quality variables occurred between Site 5 and the other sites. This was mainly attributed to the impacts of wastewater treatment plants near the locations. Also, relative proportions of tolerance and omnivore species increased in downstream reaches. The model values, however, did not match the values, based on water quality parameters. We assume that this may be associated with primarily reduced water volumn during dry season in the stream along with modified physical habitat conditions.

• Sijohaknonchong
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• v.22
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• pp.85-113
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• 2005

This paper's target is two music books, 100 man's Gagok songs and 88 woman's Gagok songs compiled by Kim Kee-soo. The next is an interpretation on 9 subject classifications. 1. There is a similiarity in subject between $\lceil$kyobonyukdaesijo's collection$\rfloor$ and man's Gagok song. 2. There is a wide difference in man and woman's love subject between man's Gagok songs and woman's Gagok songs. 3. The subject changes as Gagok progreasses. 4. There are many nameless writers in the prograss of Nong$\cdot$Na k$\cdot$Peon. 5. Taepeongga, whose theme is to enjoy pleasure, forms the last beauty. Sijo poem's subjects, which belongs to the noble class, shows the mode of scholar's elegant life at that time.