• 한국인터넷방송통신학회논문지
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• 제21권2호
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• pp.177-186
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• 2021

본 논문은 그동안 제조 현장에서만 사용되어왔던 협동 로봇이 비대면 서비스의 확대로 일상생활 공간에서 그 활용범위가 넓어지고 있음을 보여주고자 한다. 일상생활에서의 서비스 다양화 측면과 고객 맞춤형 서비스 분야에 로봇과 IoT 기술을 결합함으로써 일반인들도 쉽게 스마트 기술을 접할 기회를 제공할 것이며, 더욱 많은 분야에서 이러한 기술들이 사용되길 기대한다. 본 논문은 로봇바리스타 라는 시스템을 통해 고객이 원하는 서비스를 제공하고 시스템의 모니터링 및 유지, 보수와 관련된 제반 사항을 제공함으로써 고객뿐만 아니라 매장을 운영하는 관리자, 유지·보수의 책임을 갖는 자, 시스템을 설계하는 엔지니어에 이르기까지 편리하게 이용할 수 있을 것으로 보인다. 본 논문은 로보프레소(Robopresso) 라는 구조물을 통해 이를 시연하고자 한다.

• 한국식생활문화학회지
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• 제29권1호
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• pp.54-60
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• 2014

The coffee industry has grown very fast ever since international coffee brands were launched in the 1990's. Recently, consumers have begun to focus on coffee produced ethically. This phenomenon is due to ethical-consumption consciousness, which consists of three factors, emotional value, social value and function value. Most studies on this topic have focused on consumers who purchase fair-trade coffee. Thus, this study is novel in its focus on baristas who sell fairtrade coffee in their shops as well as differences from former studies. The three factors of ethical-consumption consciousness of baristas affected the sale of fair-trade coffee, except for the function value. Therefore, the sale of fair-trade coffee could be influenced by ethical-consumption consciousness of baristas. This study shows that education of baristas can promote the sale of fair-trade coffee. However, there are limitations as it only researched coffee brands ranked in the top 5, so further studies will be required in the future.

• 한국멀티미디어학회논문지
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• 제24권1호
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• pp.75-94
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• 2021

The 4th industrial revolution needs a fusion of artificial intelligence, robotics, the Internet of Things (IoT), edge computing, and other technologies. For the fusion of technologies, cloud computing technology can provide flexible and high-performance computing resources so that cloud computing can be the foundation technology of new emerging services. The emerging services become a global-scale, and require much higher performance, availability, and reliability. Public cloud providers already provide global-scale services. However, their services, costs, performance, and policies are different. Enterprises/ developers to come out with a new inter-operable service are experiencing vendor lock-in problems. Therefore, multi-cloud technology that federatively resolves the limitations of single cloud providers is required. We propose a software platform, denoted as Cloud-Barista. Cloud-Barista is a multi-cloud service common platform for federating multiple clouds. It makes multiple cloud services as a single service. We explain the functional architecture of the proposed platform that consists of several frameworks, and then discuss the main design and implementation issues of each framework. To verify the feasibility of our proposal, we show a demonstration which is to create 18 virtual machines on several cloud providers, combine them as a single resource, and manage it.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2022년도 춘계학술대회
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• pp.137-139
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• 2022

노인들이 가장 두려워하는 질병으로 알려진 치매는 대한민국이 고령사회가 됨에 따라 그 예방의 필요성이 증대되고 있다. 그런데, 치매 예방을 위한 대부분의 현존 게임은 예방이라는 기능성 가치에만 초점이 맞추어져 있다. 따라서 본 연구는 치매 예방에 적합한 60대를 사용자층으로 선정하여, 사용자의 유희적 경험에 중점을 맞춘 모바일 치매 예방 게임을 제안한다. 이를 위해 사용자 관심사 조사 및 관련 문헌 조사를 진행했고, 조사를 토대로 바리스타 직업 체험이라는 주제로 실재감을 적용한 프로토타입을 제작했다. 결과적으로 사용자는 게임을 통해 치매 예방에 효과적인 4가지 인지 능력이 향상됨과 동시에 관심사에 따른 유희적 경험을 기대할 수 있다. 이를 통해 본 연구는 치매 예방을 목표로 하는 60대 사용자가 즐겁게 목표를 달성하는 효과를 기대하는 바이다.

• 한국식생활문화학회지
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• 제26권2호
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• pp.159-169
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• 2011

We suggested specific and practical marketing strategies to coffee shop managers and customers to create a symbiotic relationship. The coffee shop's relationship to reliability, commitment, and shop loyalty was analyzed thoroughly. The samples for this study were 393 coffee shop customers in Seoul. The results showed that customer reliability about coffee shops improved as reputation, customer orientation, specialty, and tie increased, but reliability was reduced as the size of the coffee shop became larger. Communication did not significantly affect reliability. Second, customer reliability positively affected commitment, so commitment increased as customer reliability increased. Third, customer reliability positively affected shop loyalty, so shop loyalty increased as customer reliability increased. Fourth, customer commitment positively affected shop loyalty, so shop loyalty increased as customer commitment increased.

• 한국식품조리과학회지
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• 제27권5호
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• pp.523-530
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• 2011

This study was conducted to investigate antimicrobial, antioxidant and anticancer activities of Opuntia humifusa (OH) petal extracts. The methanol and hexane extracts of OH petals showed their highest antimicrobial activity against Clostridium perfringens. The OH petal butanol fraction had the best antioxidative peroxynitrite scavenging activity among OH petal extracts. The DPPH scavenging activity of OH petals was lower than the peroxynitrite scavenging effect. The hexane and methanol fractions at a concentration of 200 ${\mu}g$/mL inhibited proliferation >80% in four kinds of human cervical cancer cells(B16F10, HepG2, HT-29 and MCF-7). In particular, the anticancer effect against B16F10 human skin cancer cells at the same concentration was higher than that in the other cancer cells.

• 한국식품영양학회지
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• 제24권1호
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• pp.111-116
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• 2011

The purpose of this study was to evaluate the optimum ratio of coffee waste to chocolate for the preparation and investigation of the sensory characteristics of coffee chocolates. Color values(L-value, redness, and yellowness), total flavonoids, radical scavenging activity, and sensory characteristics of coffee chocolates made with various concentrations of additives were measured. The coffee waste powders were added at weight percentages of 0, 1, 2, 3, and 4%. As the ratio of coffee powder to chocolate increased, total flavonoid content and radical scavenging activity increased. In sensory evaluation, significant differences(p<0.05) were shown in taste, bitterness, texture, and overall acceptability depending on the amount of coffee waste powder added. The optimal ratio for sensory acceptability of coffee chocolate was 2% added coffee waste powder.

• 한국조리학회지
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• 제21권6호
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• pp.91-102
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• 2015

본 연구에서는 커피 바리스타 종사원의 직무스트레스에 따라서 직무만족과 조직몰입에 미치는 영향요인들과 그 요인을 이용한 앞으로의 활용방안을 제시하고자 한다. 총 200부의 설문지를 배포하여 불성실하게 응답한 12부의 설문지를 제외한 나머지 188부의 유효한 설문지를 실증연구에 사용되었다. 조사 연구의 목적을 달성하기 위하여 통계프로그램 SPSS 18.0을 활용하여 빈도분석, 요인분석 및 신뢰도분석, 상관관계분석, 회귀분석을 실시하였다. 조사 연구의 목적을 달성하기 위하여 통계프로그램 SPSS 18.0을 활용하여 빈도분석, 요인분석 및 신뢰도분석, 상관관계분석, 회귀분석을 실시하였다. 분석결과를 보면 직무스트레스에 대한 측정항목의 탐색적 요인분석 결과, 3개 요인으로 KMO 값은 0.714, 총분산비율 64.368%, 직무만족에 대한 요인분석은 전체설명력 151.612%, KMO 값은 0.659으로 나타났다. 조직몰입에 대한 요인분석은 전체설명력 62.102%, KMO 값은 0.750으로 나타났다. 변수들 간의 상관관계가 다른 변수에 의해 설명되는 정도가 좋게 분석되었고, 유의확률이 0.000으로 나타나 전반적으로 변수들 간의 상관관계는 유의적이다. 따라서 직무스트레스에 따른 직무만족이 조직몰입에 미치는 영향에 관한 가설은 부분채택되었다.

• 한국게임학회 논문지
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• 제17권1호
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• pp.63-70
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• 2017

지적장애인의 직무관련 자기효능감을 높이는 것은 지적장애인의 성공적 직업재활을 위해 필요하다. 본 연구에서는 자기효능감이 낮은 지적장애인이 기능성 게임을 이용한 훈련을 받았을 때, 자기효능감의 하나인 직무효능감이 향상되는지, 어떤 하위 직무효능감에서 향상되는지를 알아보았다. 50명을 대상으로 실험연구를 한 결과, 기능성 게임을 한 집단이 그렇지 않은 집단에 비해 직무효능감이 향상된 것으로 나타났다. 직무효능감의 하위범주 4개 중, 직무관련 문제해결에 대한 효능감과 직무 스트레스 상황 대처능력에 관한 효능감은 통계적으로 유의하게 나타났다.

• 한국식생활문화학회지
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• 제27권2호
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• pp.184-192
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• 2012

The purpose of this study was to analyze the general characteristics of coffee house consumers as well as the importance and satisfaction of selection attributes of specialty coffee houses according to length of coffee education period. Applicants in the Gwangju and Jeonnam area who had finished their Barista 2 grade certificate examination participated in a survey on March 12, 2011. Further, university students living in Gwangju participated as subjects who had never experienced coffee education from March 15 to March 31, 2011. Two-hundred and one subjects participated in the survey, and 184 questionnaires were used for analysis. Regardless of coffee education experience, quality of coffee was important, but higher educated subjects showed the lowest satisfaction of coffee from a coffee house (p<0.01) in terms of attributes such as freshness of coffee beans (p<0.01) and overall taste (p<0.01). Further, subjects who received no or little education demonstrated high correlation between importance/satisfaction of 'brand' and 'employee' compared to subjects who studied more than 2 semesters. These results provide future coffee house entrepreneurs and baristas with market information and marketing strategies for understanding customers' coffee house selection attributes.