• East Asian mathematical journal
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• v.35 no.4
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• pp.467-488
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• 2019

The purpose of this study is to analyze multiplication facts(1st and 0th multiplication) in elementary mathematics. In the 2015 revised curriculum, students learn multiplication and multiplication facts in the 2nd grade. Many teachers experience difficulties in organizing the multiplication problem situation in multiplication facts(1st and 0th multiplication). This study aims to consider the causes of these difficulties and devise teaching methods. The method of this study is a comparative and analytic method. In order to compare textbooks, we select the Korean elementary mathematics textbooks(1st curriculum~2015 revised curriculum) and the six foreign elementary mathematics textbooks(Taiwan, Japan, Finland, Unites States, Hongkong, Singapore). As a result, the multiplication problem situation and the multiplication model assume the same bundle and bundle model. Also, we must consider the teaching timing of multiplication facts(1st and 0th multiplication) and the use of commutative law. In this study, we proposed a multiplication teaching scheme in consideration of the multiplication problem situation and teaching model, teaching period and commutative law etc.. to teach multiplication facts(1st and 0th multiplication) in elementary mathematics.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.268-281
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• 2009

The purpose of the study was to examine the restaurant workers' understanding of food hygiene and safety regulations using SPSS. From October 10th to 31st, 2008, a survey was conducted to those who work at family restaurants in Seoul and Gyeonggi-do. This program analyzed total 149 copies of the questionnaire. 79.9 percent of the respondents have completed college education; 76.7 percent out of them were domestic company workers and 82.9 percent were foreign company workers. The total average points turned out to be 14.03 points out of 20, 3.95 out of 5 for food poisoning, 2.37 out of 3 for personal hygiene, 6.41 out of 9 for food hygiene and environment, and 1.86 out of 3 for food safety. Foreign company employees scored higher points(14.3) compared to those of domestic companies. When comparing the points between domestic company workers and foreign company workers, the score of kitchen staff(p<0.001) and the score of a restaurant assistant(p<0.05) have influenced the overall points. In conclusion, people scored low points in areas as understanding of 'dangerous temperature level', 'bacterial multiplication', 'safe defrosting methods', 'cooling methods' and 'temperature control', indicating the necessity of the training on 'time/temperature control'.