• Journal of Family Resource Management and Policy Review
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• v.19 no.4
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• pp.121-140
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• 2015

This study tried to develop and suggest the program for the family friendly culture in Healthy Families Center. This study focused on specially the cooking program on which entire family member can participate. To develop the program two theoretical perspectives were applied : 1. healthy families perspectives and family leisure, 2. child development perspectives. In the process for developing the program the related literatures were investigated and the proceding cases were analized. The developed program consisted of 4 parts : 1. today, I(child) am the chef, 2. today, daddy(or mommy) is the chef, 3. for my parents and for my kids, 4. let's take a familytrip with snacks. This program is to be made suitable for the families with child(ren) in school age. We suggested various strategies for the effective management the program in Healthy Families Center such as the program manual and workbook, the time duration of program, three steps(introduction-performance-closing) of each session and using the professionals. We suggested the pilot performance of this program for the confirmation the effectiveness of the program. The evaluation index can be used before and after the program implementation. Further research needs to investigate the program for another family life cycle, such as the family with the child(ren) of preschool age or youth child(ren). In addition, for the enhancement of professionals quality who lead the program in field the professionals academy or education program need to be offered.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.506-512
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• 2009

The principal objective of this study is to determine the most appropriate methods to increase global recognition of Korean food. In service of this objective, interviews were conducted with Korean food specialists who worked for a Korean culinary educational institute in Seoul, as well as cooking experts who worked for restaurants in super deluxe hotels. The study was conducted for 10 days from Feb $21^{st}$ to March $2^{nd}$ in 2009. The results of the study were summarized and synthesized into some key opinions. First, one of the main concepts in Korean culinary education should involve the selection of a small group of the best members and training them to a world class level at a traditional HanOk style institute. Second, to establish a standard for trainee recruitment, we selected a group of members consisting of about 20 persons over the age of 18 years who had earned a degree or were scheduled to graduate from university chef training and had also worked for over 5 years in the field, additionally, foreigners were allowed to apply to the institute. The educational term is one year and some benefits, such as a fixed amount of subsidies to help in daily living, free dormitory housing a certificate of course completion, and an employment guarantee. Third, the educational program consisted of two stages one was the specialist course in which traditional foods were covered and the other was the menu development course, which dealt with the creation of new Korean foods. Fourth, unique programs, including specialized foreign foods experience halls or commission education, were instituted in an effort to raise the level of world recognition of the superiority of Korean food.

• Smart Media Journal
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• v.7 no.4
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• pp.9-16
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• 2018

In order to improve the economics and flexibility of cloud computing, tendency to automate the operation and management of cloud resources has become complicated. However, while automation for cloud storage depends on the manufacturer's storage hardware, it cannot flexibly support the storage type in accordance with users' needs. In this paper, we propose an automatic configuration module that supports block/file/object storages suitable for user environment. In order to automatically install ceph, a cloud storage, we propose an automatic installation and configuration module based on the Chef configuration management tool. In addition to that, we also propose an automatic configuration module based on a shell programming in pursuit of enabling users to use ceph storage of block/file/object. The proposed method can automatically set up and manage shared file, block, and object storages in a virtual or physical user environment with no hardware dependencies.

• The Journal of the Korea Contents Association
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• v.22 no.8
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• pp.542-556
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• 2022

The purpose of this study is to investigate the effect and difference of hotel chef's peer pressure on self-efficacy and collective efficacy, and to examine the relationship between job satisfaction and job performance. For the study, questionnaires were distributed to 6 hotels in Seoul and Busan, and 285 valid copies were analyzed using SPSS 25.0 and AMOS 25.0. In the relationship between variables, collective efficacy was found to have a greater effect on peer pressure among collective efficacy and self-efficacy. And it was found that among self-efficacy, self-efficacy had a greater effect on job satisfaction, and this was collective efficacy due to peer pressure. It is judged that this is due to the professional characteristics and characteristics of the chef, where individual work and skills are important. Also, job satisfaction was found to have a positive effect on job performance. In conclusion, we suggested that these two dimensions of efficacy should be studied together and used in human care programs.

• Bulletin of the Korean Chemical Society
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• v.31 no.3
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• pp.630-634
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• 2010

The synthesis and ion binding properties of calix[4]pyrrole bearing pyrene moieties appended to one side of the calix[4]pyrrole are reported. The key feature is the presence of flexible fluorescence arms attached to the calix[4]pyrrole ring in a cis-fashion. The preliminary solution phase anion and cation binding studies revealed that the systems can be in fact as viable sensors for anionic guest.

• Journal of environmental and Sanitary engineering
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• v.14 no.4
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• pp.99-109
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• 1999

Enteropathogenic Yersina enterocolitica is an important cause of human and animal disease. Phenotypic and genotypic characteristics currently used to identify Yersinia enterocolitica are not necessarily sufficient to differentiate pathogenic from non-pathogenic strains or to analyze the epidemiology of yersiniae at a molecular level. To improve the characterization of Yersinia enterocolitica, A total of 65 isolates of Yersinia enterocolitica were examined with bioserotyping, antibiotic susceptibilities, PFGE, PCR-ribotyping. Genomic DNA pattern generated by PFGE are highly specific for different strains of an organism and have significant value in epidemiologic investigations. The PFGE analysis of Not I-digested chromosomal DNA of Y. enterocolitica were performed with a CHEF Mapper(Bio-Rad, USA). Not I generated 19 restriction endonuclease digestion profiles(REDP). PCR-ribotyping, performed with primers complementry to conserved regions of 16S and 23S rRNA gene, generated 13 ribotypes. PCR-ribotyping can be considered a good technich for subtyping strains of Y.enterocolitica.

• Culinary science and hospitality research
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• v.8 no.1
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• pp.23-41
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• 2002

Ordinary, the hotel Career Development that cooks are hi red, then OJT and evaluation, disposition. It means that cook to set in order with licence and to carry-out effect But it is not continue forever about the job demand, attitude, ability of cook. The Executive Chef and depart of career development have to plan for problems now and a long time of time to cooks. Demand of cook career development are sociality and economical. Because the hotel needs a high-grade cook for keep competitive in changing surround. internal resources are more effect ive when require without delay man power than hire urgent. It is not only lack career development to cook, probably face up to retirement at one time and foment social order but also cook lose their a right to labor. Cook supports their family and grow, economic base for ethical by labor, so have to carry their point. In addition the domestic five stars hotel's career development structure are very simple and infirm, so it cause stagnation to position, lead to negative vision and show a drop in efficiency. Therefore the hotel must investment about Career Development.

• Journal of the Korea Furniture Society
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• v.19 no.5
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• pp.387-402
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• 2008

Today's restaurant is the space not just for eating, but enjoying the mood, communication space for social life, and leading trend. Therefore interior design is concerned with one of the most important role for creating unique atmosphere of restaurants. This study is aimed to analyze how to interior design elements affect the improvement of New York hip restaurant reputation, focusing on the importance of the establishment of unique trend. Through the case studies of New York hip restaurants, it is suggested that interior design is composed to not only significant different element, but also common design concept. It is mainly divided by 5 categories which is the Fusion mixed with eastern culture throughout the vision of the western, the New Baroque redefined tradition and modern thought, the Modern Classic created by importance of concise style and beauty of material, the High Concept used with new materials and technologies, and the Naturalism focused on spirit from nature and eco. Recently New York hip restaurant through the corporation work with star chef and star designer is developed to provide the enjoyable and anticipated spaces with strong theme and entertainments.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.38-49
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• 2017

The purposes of this study were to examine the motivation of career choice for chefs in luxury hotels through IPA analysis based on the differences between importance and satisfaction, and to investigate the impact of motivations of career choice on job satisfaction. The results are as follows. First, "matched aptitude" and "interest in cook" were found as factors of importance and satisfaction. Second, sufficient reward should be provided through incentive, increasing salary, and promotion. Third, the system of internship and temporary employee should be revised, and the motivation should be provided through performance-based reward and incentive system. Fourth, fair personal evaluation, transparent promotion system, fair reward system should be required to increase job satisfaction. Fifth, internal environment is important rather than social reputation or popularity for those who consider chefs as future career.

• Bulletin of the Korean Chemical Society
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• v.35 no.1
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• pp.277-279
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• 2014