• 한국조리학회지
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• 제3권
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• pp.271-289
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• 1997

The purpose of this study is to investigate previous data and possibility of the new culture building, insuring substantiality of the education in junior college, increasing of practical carrier, acquiring the money for practical class, and the direction of demand for education in a high level of industrial society. There's two parts to consist of investigation and the model case in wedding business in Junior college. The research groups in one part consist of 277 students in Junior college. The result were as follows: 1) The students would like to get the wedding business in new culture building. (72%) 2) The student shave got a idea to recommend to use the wedding facilities for their for their relative sand friends. (51%) 3) The trend of selecting in wedding facilities is outside than inside of facilities. (75%) 4) They would like to have the buffet service after wedding celemony, not a la carte for choose the meal. The above research data suggest that if the wedding facility's management would be accept, we could have expectation about development of junior college, emphasis of practical education and good wedding culture in this areas. For the most of student, they has a righ hand to manage the wedding facility in their college. First, the culinary students could have an experience of service practies to the customer in wedding celemony, as the result of training will be great. Second, the college could show their vision and hope to customer to interest it. Third, it can be supplied the right wedding culture and the wedding facilities which is low price and good circumstance for wedding. Fourth, it's very resonable to use the culture facilities during no class, Saturday and Sunday. Fifth, income from business can be used only a scholarship and a community development. Sixth, it can be induced the self-participication and motivation to take up a positive attitude for their life.

• 한국실내디자인학회논문집
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• 제1호
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• pp.39-45
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• 1992

Today the design is recognized as indispensible part in business activities and it is demanded as one of the management strategies. since the ultimate goal of a hotel lines in the pursuit of profit, it is important that the design of a hotel faithfuly reflects the demands of management at the time of its construction planning. Furthermore, hotel planning undergoes a complicated design phases on a large scale, thus, utilization of a design process that accomodates retional approaches scientific and structural design activities, which will further reduce errors in design steps and pave a way for effective attainment of the target. Especially the management and designers review and confirm the design in relation to the strategic manegiable objective sat the early basic stage. The baseline set here will serve as a direction for the detailed design. In this context, this thesis formulates a reference baseline in dividing the space in view of the overall profitability and is based upon a survey conducted on the correlation between the operation of food and beverage section and the space. First, downtown hotels now take on the role of a public facility to a great extent and the number of Koreans who visit the autxiliary facilities of hotel increases. Second, recently revenue from a food and beverage section is in downtown and the trend is especially obrious at western restaurant, buffet and bar. This necessitates the reevaluation of the business space allocation. Third, sales promotion plan includes diversification, dessection and scaling down of the food and beverage section areas, Fourth, a proper number of seats must be determined in regard to the average area of one seat shown in the survey. Fifth, dense seat arrangement would entail a curtailment rather than a hike in revenue. Sixth, the installation of private dining room is on the rise and in particular, in Japanese and Chinese restaurants. Seventh, business space with declined revenue tends to induce the integration of similar businesses.

• 대한지역사회영양학회지
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• 제14권2호
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• pp.216-228
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• 2009

The purpose of the study was to investigate the influences of contract foodservice managers' personal characteristics, foodservice characteristics and organizational characteristics on job satisfaction, including interpersonal relationships, self-actualization and promotion opportunity categories. A survey was administered to four hundred contract foodservice managers of five large companies and five small/medium companies in the Seoul and Kyungin areas. The final response rate was 66%(N=265), and the data were analyzed using SPSS Windows(ver. 12.0). The respondents were 76.1% female, average age 28.8 years, and 73.0% were regular workers. Contract foodservices have profit and loss contracts(69.1%), single menu types(59.6%) and buffet serving styles(37.7%). There are significant differences of job satisfaction by some personal characteristic variables(gender, martial status, age, education, position, work hours, period of working for the present company, and payroll per year) and foodservice characteristic variables(type of contract and charge of food costs). In three job satisfaction categories, foodservice managers reported the highest interpersonal relationship satisfaction, following self-actualization satisfaction and promotion opportunity satisfaction in both large companies and small/medium companies. However, foodservice managers of large companies tended to be more satisfied regarding their promotion opportunities than foodservice managers of small/medium companies(p<0.05). Work hours, number of meals served/day, male, workload, communication with the clients, relationship with co-workers, obvious role and autonomy were significant factors to increase the job satisfaction in contract foodservices of large companies. On the other hand, relationships with co-workers and males were significant factors to increase the job satisfaction in contract foodservices of small/medium companies. This research suggests that contract foodservice companies need to understand the characteristics of their managers, foodservices and organizations to enhance the job satisfaction of foodservice managers and to develop specified human resource management strategies that can be applied to each company scale.

• Journal of Nutrition and Health
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• 제35권9호
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• pp.996-1006
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• 2002

A total of 321 salaried employees were surveyed by questionnaires during September and October 2001 in order to investigate the bases for their choices between 26 popular menu items in JinJu restaurants. The subjects were aged 20 to 61 years, and were classified into 3 age groups (ages 20-29, 30-39, and over 40) and 2 gender groups. The data were analyzed using the SAS program for factor analysis. The results of this study were as follows: 1) The 26 popular menu items were classified into 6 factors by the 20-29 age group, into 5 factors by the 30-39 age group, and into 3 factors by the over 40 age group. The younger age group had the more numbers of factor which act as choice criteria of restaurant foods according to the purpose of eating out. 2) Because subjects classified steak and fast food into the same factor named 'new generation's food', we found that steak was an unfamiliar food for most of them, 3) The 20-29 age group had an aversion to Boshintang(dog soup), while the 30-39 age group and the over 40 age group liked Boshintang as a stamina food. 4) The over 40 age group, and men in all age groups, didn't choose Buffet and Shabushabu as a dinner food because they had negative attitudes toward novel or unfamiliar foods. 5) Women distinguished between a factor called 'social drink and party food' from a facor called 'dinner food', while men integrated the factor of 'dinner food' into the factor of 'social drink and party food' 6) Men preferred Samgyetang (chicken stew with ginseng) and Yangnyeumtongdak (spicy fried chicken) as a 'social drink and party food', while women preferred Dwaejibossam (boiled pork and kimchi) and Beef Bulgogi. In conclusion, most of subjects did not recognize fast food and steak as a meal, which were introduced recently in JinJu. The choice criteria and preferences of restaurant foods were different from the age and gender groups. The over 40 age group, and men in all age groups, had more negative attitudes toward novel or unfamiliar foods than the younger age and women groups.(Korean J. Nutrition 35(9) : 996~1006, 2002)

• 한국멀티미디어학회논문지
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• 제6권3호
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• pp.384-396
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• 2003

웹 GIS에서 인터넷 서비스 이용자의 집중 현상으로 발생하는 서버의 과부하 현상을 막기 위한 대표적인 방법으로 클라이언트와 서버가 모두 질의에 참여하는 하이브리드(Hybrid) 질의 처리 방식이 있다. 그러나 하이브리드 질의 처리 방식은 서버 확장에 제약이 존재하기 때문에 근본적인 해결책이 되지 못한다. 따라서 웹 GIS 서버의 안정적인 서비스 제공을 위해서는 웹 클러스터링 기술의 도입이 필요하다. 본 논문에서는 웹 GIS클러스터링 시스템을 위한 질의 영역의 인접성을 이용한 로드 밸런싱 기법을 제안한다. 제안하는 기법은 공간 데이터를 관리하는 타일을 기반으로 인접한 타일 그룹을 생성하여 각 서버에 할당하며, 질의 영역 및 공간 연산을 고려하여 서버에서 질의가 처리되는 동안 버퍼 재사용율이 최대가 되도록 클라이언트의 질의 요청을 서버에 전달한다. 제안하는 기법은 서버의 버퍼를 공간 인덱스 탐색에 최적화함으로써 서버의 버퍼 재사용율을 높이고, 클러스터링 시스템에서 디스크의 접근 횟수를 낮추어 전체적인 서버 시스템의 처리 능력을 향상시킨다.

• Journal of Nutrition and Health
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• 제39권7호
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• pp.641-648
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• 2006

This study was designed to evaluate the effect of the individual nutrition education for type 2 diabetes who participate the diabetes buffet. The subjects were 66 patients and divided into education (n=34) and control groups (n=32). The mean age of education and control groups were 59.8 and 56.6 years old, respectively. There were no differences in age and body mass index (BMI) between two groups. Initial glycosylated hemoglobin (HbA1c), post prandial plasma glucose (PP2), total plasma cholesterol, and blood pressure were not different between two groups. But fasting blood sugar (FBS) was higher in education group than in control group. On completion of the study, the education group showed significant decreases in body weight, BMI, FBS and PP2, however, the control group showed no changes in body weight, BMI and PP2, and showed a significant increase in FBS. Initial calorie and protein intakes of the education group did not meet the prescribed amount, however, mineral and vitamin intakes were higher than estimated average requirement (EAR). By the end of study, calorie and protein intakes were significantly increased to meet the prescription. In order to evaluate the effect of diet education, awareness of calorie requirement was used as an index of understanding diet prescription. The degree of awareness of calorie requirement was dependent on age: younger patients showed higher awareness than older subjects. The subject who showed better understanding of diet prescription showed lower levels of HbA1c, FBS, and PP2 at the end of the experiment period. The results of this study clearly show that individual diabetes diet education is effective to make the patient understand their diet prescription, and is effective to control body weight and blood sugar level. Awareness of calorie requirement could be used as an index of understanding of prescribed diet. Since age is an important variable to determine the awareness of calorie requirement, different strategies of nutrition education should be developed for different age groups, especially patients over 70 years old.

• Wind and Structures
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• 제31권3호
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• pp.229-240
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• 2020

In the present work, the main features of primary vortices and the vorticity concentrations downstream of vortex bursting in crossflow plane of a delta wing with a sweep angle of Λ=70° were investigated under the variation of the sideslip angles, β. For the pre-review of flow structures, dye visualization was conducted. In connection with a qualitative observation, a quantitative flow analysis was performed by employing Particle Image Velocimetry (PIV). The sideslip angles, β were varied with four different angles, such as 0°, 4°, 12°, and 20° while angles of attack, α were altered between 25° and 35°. This study mainly focused on the instantaneous flow features sequentially located at different crossflow planes such as x/C=0.6, 0.8 and 1.0. As a summary, time-averaged and instantaneous non-uniformity of turbulent flow structures are altered considerably resulting in non-homogeneous delta wing surface loading as a function of the sideslip angle. The vortex bursting location on the windward side of the delta wing advances towards the leading-edge point of the delta wing. The trajectory of the primary vortex on the leeward side slides towards sideways along the span of the delta wing. Besides, the uniformity of the lift coefficient, C_L over the delta wing plane was severely affected due to unbalanced distribution of buffet loading over the same plane caused by the variation of the sideslip angle, β. Consequently, dissimilarities of the leading-edge vortices result in deterioration of the mean value of the lift coefficient, C_L.

• 한국조리학회지
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• 제5권1호
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• pp.249-272
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• 1999

The purpose of this was to solve conceptual problems of family restaurant through theoretical approach, to improve problems associated with managing restaurants, and to suggest plans for family restaurant chains. First of all, in order to improve the problems of franchising, the contents of contract were analyzed by showing the examples, and the methods were illustrated to analyze the overall contents. Hereafter, family restaurants will be categorized as either 'Casual Dining' or 'Theme Restaurant', some of the nicknames for family restaurant. However, the fundamental categories will be in accordance with the categories of NRA of the U.S.A. as 'Family Chain Restaurant', 'Grill-Buffet Restaurant' and 'Dinner House'. It is hoped that the future study categorize these three in more details. The problems of restaurant management were considered to be concerned with the owner and the managerial problems. As a way to overcome the problems associated with restaurant chain concept, the importance of manual and food & beverage production, the analysis on different methods of store development, the characteristics of manual, the interested items when filling-out, and the methods were presented. The basic systems of commissary food service were introduced and their effects were presented as well in this study. The stages of store development and the models of expansion were presented for an analysis. The main focus of this study was to grasp the flow of organizational and store expansion by analyzing on-site stores and headquarters office hence find out the reason why the current portion of family restaurant is decreasing and not increasing among dining out industry. Therefore, it has brought a great opportunity to seize the problems of structual systems of family restaurant. A family restaurant is no longer perceived as an ordinary restaurant, yet it represents a whole new cultural environment due to the unique characteristics of family restaurant such as its food culture, protocol, and various shapes and sizes. The researcher of this study extends his wish that the future study reinvestigates differently categorized family restaurant and gives much attention to a systematically independent research subject.

• 한국조리학회지
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• 제16권4호
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• pp.206-219
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• 2010

본 연구는 외식 종사원이 지각하는 직무 스트레스의 유형을 확인하고 직무 만족과 이직 의도에 미치는 영향에 관한 연구이다. 또한, 직무 스트레스 요인이 직무 만족과 이직 의도에 영향을 미침에 있어 사회적 지원과 대처 전략의 조절 효과를 확인하는 것을 목적으로 하고 있다. 연구의 목적을 달성하기 위해 부산 지역 소재 호텔 및 뷔페 레스토랑에서 근무하고 있는 외식 종사원을 대상으로 조사가 수행되었다. 조사 결과, 외식 종사원이 지각하는 직무 스트레스 요인은 직무 환경, 대인 관계, 업무 역할, 업무 특성, 경력 개발, 개인 특성 요인 6가지 요인을 확인하였다. 직무 스트레스 요인 중 대인 관계와 경력 개발 요인이 직무만족과 이직 의도에 영향을 미치는 것으로 나타났다. 또한 사회적 지원과 대처 전략이 직무 스트레스가 직무 만족과 이직 의도에 영향을 미침에 있어 조절 효과를 확인하였다. 낮은 사회적 지원과 대처 전략을 나타낸 집단과 높게 나타난 집단의 높은 직무 만족과 낮은 이직 의도를 확인하였다.

• 한국정보통신학회논문지
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• 제6권5호
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• pp.703-717
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• 2002

본 논문은 가변형 공유 버퍼 ATM 스위치의 구조 및 VLSI 구현에 관한 연구이다. 본 논문에서 설계한 단일 칩 공유 버퍼 ATM 스위치는 4ns접근속도의 가변형 파이프라인 방식 공유 버퍼를 내장하고 기존의 공유 버퍼 ATM 스위치들이 가지는 메모리 사이클 시간 제한을 해결한다. 내장 버퍼의 가변성을 이용하여 유연한 스위칭 성능을 지원하고 버퍼 메모리 제어와 주소 큐 제어의 독립성을 이용하여 포트 사이즈의 가변성을 제공한다. 제안된 ATM 스위치는 스위치 사이즈와 버퍼 사이즈의 가변성을 이용하여 복잡한 회로의 재설계 없이 용량 및 성능을 재구성할 수 있다. 0.6um CMOS 기술의 설계된 칩은 동작 주파수 800MHz, 640Mbps/port, 4 ${\times}$ 4 Switch Size를 지원한다.