• 한국식품조리과학회지
• /
• 제13권2호
• /
• pp.157-167
• /
• 1997

This study was carried out to get an information on hotel Cook. We need to have a data, information and knowledge on Cook to improve a culinary art training program and working environment. This study was surveyed by 203 Cook to work for deluxe hotels at Bomun, Kyongju. The results were summarized as follows. 1. The great part (81.8%) of the Cook were a male, a half (53.2%) of the Cook were in their twenties or thirties. In academic background, 56.7％ of the Cook graduated from senior high school and in career background, 44.4% of the Cook had under 5 years at food enterprise. 2. The almost of the Cook (83.3%) worked with restaurant for 8∼9 hours/day and 66.3% of the Cook earned a million won in a month. The higher grade Cook worked longer hours and earned more money than a lower grade one. 3. The most popular workplace of the male Cook were Western style restaurant, but one of the female Cook were a Korean style restaurant. 4. The Cook have 0.9 unit Cook qualification per one person and the most popular Cook qualification were a Western style culinary art. 5. A half of the Cook asserted their expert skill in Western style Cook, and a third Cook asserted their expert skill in Korean style Cook. 6. A great part of the Cook was unsatisfied with pay (49.2%), work environment (16.6%), human relation (10.4%), and if they have a chance of workplace transfer, 38.8% of the Cook wished to manage their one restaurant. 7. 66.5% of the Cook had a workplace transfer more than a time. The higher grade Cook had more chance to change workplace. Almost of the Cook had no chance to study a culinary art at overseas.

• 한국식생활문화학회지
• /
• 제11권2호
• /
• pp.169-178
• /
• 1996

The purpose of this study was to get an information on hotel cook. So the food and beverage (F and B) enterprise is one of the most promising industry on post-industry society, and the cook is real agent to lead the F and B enterprise, we need to have a data, information and knowledge on cook to improve a culinary art training program and working environment. This study was surveyed by 216 cook to work for deluxe hotels at Pusan. The results were summarized as follows: 1. The almost cook worked with restaurant for $8{\sim}9$ hours/day, and a half of cook earned a million won in a month. A higher grade cook worked longer hours and earned more money than a lower grade one. 2. The most popular workplace of the cook was Western restaurant, the male cook working at a Western restaurant were more than female, the more female cook and novices worked at a Korean restaurant. 3. The most popular qualification that the cook take were a western culinary art one, and next were Korean one and Japanese one. The 77.8% cook worked at the place that fitted in with their culinary art qulification. 4. A half of cook insisted that they were a expert of western culinary art, and the next was the Korean, Japanese one in order. 5. The cook were unsatisfied with pay, work environment, human relation and promotion, and if they change their workplace, a lot of cook wished to manage their own restaurant. 6. The 63.4% of cook changed their workplace more than a time. The male cook got a more chance to change workplace than female one. The higher grade cook got a more chance to charge workplace. Almost cook got a no chance to study a culinary art at overseas. The most favorite place that the cook want to visit for studying was Europe, and next were Japan, America, Southeast Asia in order.

• 한국통신학회논문지
• /
• 제39A권6호
• /
• pp.303-309
• /
• 2014

보안성을 향상시킬 수 있는 시스템인 카오스 통신 시스템은 신호의 비예측성, 비주기성, 광대역성, 구현의 용이성 등의 특징을 가지며, 초기조건에 굉장히 민감한 특징을 가진다. 이런 특징들로 인해서 카오스 통신 시스템의 보안성은 디지털 통신 시스템보다 우수하다. COOK 변조 방식은 비동기식 수신기를 사용하면서도 다른 카오스 변조 방식보다 BER 성능이 우수하게 평가된다. 하지만 COOK 변조 신호는 정보 비트의 예측이 쉽기 때문에 보안성과 신호의 안전성 측면에서는 다른 카오스 변조 방식보다 나쁘게 평가된다. 따라서 본 논문에서, 우리는 COOK 변조 방식의 보안성과 신호의 안전성을 향상시키기 위해 스크램블링 기법을 응용하여 새로운 스크램블링 COOK 변조 방식을 제안한다. 기존 COOK 변조 방식은 데이터가 1인 경우에만 카오스 신호를 발생시키기 때문에 데이터 예측이 가능하지만, 스크램블링 COOK 변조 방식은 발생된 카오스 신호가 0일 수도 있으며 1일 수도 있기 때문에 예측이 불가능하다. 따라서 스크램블링 COOK 변조 방식은 기존 COOK 변조 방식보다 전송 신호의 보안성과 안전성을 향상시킬 수 있다.

• 한국조리학회지
• /
• 제5권1호
• /
• pp.105-127
• /
• 1999

The purpose of this study was to investigate cook′s duties in the School Foodservice law, comparing with those of other countries and to suggest the more useful details of cook′s duties. As a result of this study many things of the cook′s duties in the School Foodservice law have to be changed. If then, the gap of the School Foodservice law and Food Sanitation law will be decreased, logical application of two laws could be possible and a lot of cook′s abilities could be enoughly used. Compared with other countries, cooks can be responsible officials in the School Foodservice. Suggestions about cook′s duties in the School Foodservice law are as follows. 1. Not only dietitian but also cook should be subscribed as a responsible official in the School Foodservice law. 2. Not only the duties of dietitian but also those of cook should be subscribed in the School Foodservice law. 3. Cook as a responsible official of School Foodservice should investigate the food as well as dietitian. 4. Dietitian teaches cook and assistant cook how to cook presently by the School Foodservice law, but cook should teach how to cook because cooking is cook′s major and cook gets the national certificate of cooking. 5. Cooks do job under dangerous circumstances, so extra money should be paid to cooks. 6. Even if not being described in the law and education of sanitation is presently done in the cook′s reeducation, dietitian educates sanitation to cook, so it has to be changed. Cook can educate sanitation to other workers in the School Foodservice. 7. The name of office room in the School Foodservice systems "dietitian′s room" should be changed to "Foodservice office room". If those suggestions are accomplished, cooks and dietitians can cooperate effectively and respectfully and the better School Foodservice can be served to students.

• 접착 및 계면
• /
• 제3권3호
• /
• pp.7-14
• /
• 2002

Poly(ethylene-co-methylacrylate)(PEMA)를 KOH, 암모니아 수용액으로 가수분해, ammonolysis 시켜서 측기에 -COOK, $-CONH_2$, -COOH를 갖는 수분산 형태의 변성 폴리에틸렌(m-PE)을 제조하였다. Infrared spectroscopy, 원소 분석 및 atomic absorption 분석 등을 통하여 m-PE 측기의 종류 및 조성비를 조사하였으며 수분산액의 고형분 함량에 따른 점도 및 표면장력을 측정하였다. 제조된 수분산액은 측기의 조성에 따라 안정도, 투명도 등이 변화하였다. 측기 중에서 -COOK가 수분산에 가장 큰 영향을 주었으며 -COOK 조성비가 20 mol% 이상이 되어야 안정한 분산을 얻을 수 있었고 또한 -COOK 조성비가 높을수록 수분산액은 투명하였다. 동일 -COOK 조성비에서는 아마이드의 농도가 높을수록 탁도가 증가하여 친수성이 떨어짐을 알 수 있었다. 분산액의 고형분 함량에 따른 점도를 측정하면 -COOK 조성비가 클 경우 낮은 고형분 함량에서 급격한 점도 증가가 일어나 고분자 사슬사이의 얽힘이 쉽게 일어남을 알 수 있으며 표면장력은 -COOK 조성비가 클 경우 작은 값을 나타내었다.

• Communications for Statistical Applications and Methods
• /
• 제3권2호
• /
• pp.13-19
• /
• 1996

Cook's distance(Cook, 1997) is one of the most widely used influence measures to assess the influence of single observations or sets of observations in the linear regression model. After computing Cook(1977) suggested guidelines based on a confidence ellipsoid for the regression parameter ${\beta}$. In this paper, we suggest cutoff values for Cook's distance cia Monte Carlo simulation, and compare them with Cook's guidelines. An example based on a real data set is given.

• Communications for Statistical Applications and Methods
• /
• 제20권1호
• /
• pp.23-28
• /
• 2013

We propose a version of Cook's distance (called local distance) in the multivariate linear model. The proposed version is a matrix, while the existing version of Cook's distance (called global distance) is a scalar. The existing Cook's distance is the trace of the proposed Cook's distance. In addition, we argue that the proposed Cook's distance has a more natural extension of the Cook's distance in the univariate linear model than the existing Cook's distance. An illustrative example based on a real data set is given.

• 한국조리학회지
• /
• 제8권1호
• /
• pp.23-41
• /
• 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.

• 한국식품과학회지
• /
• 제34권5호
• /
• pp.927-930
• /
• 2002

시금치를 한국 식단의 식자재로 사용하기 위해 cook-chill 가공과 sous vide 기술을 사용하였다. 시금치는 500 g 단위로 차단성 필름을 사용하여 진공포장하고 Listeria monocytogenes의 6D 사멸조건에서 저온살균하고 $3^{\circ}C$에서 급속히 냉각한 다음 $3^{\circ}C$와 $10^{\circ}C$에서 저장하면서 품질을 측정하였다. 오염지표균은 중온성세균, 저온성세균, 혐기성세균, 내열성세균, 대장균군, 효모 및 곰팡이, Enterobacteriacea 및 분원성연쇄상구균을 측정하였다. 원료 시금치에서는 $2.2{\times}10^8\;cfu/g$로 높은 분포를 보였고, cook-chill 가공 후에는 $6.0{\times}10^3\;cfu/g$로 감소하였으며 저장기간 동안 서서히 증가하였다. 저온성세균과 혐기성세균은 거의 같은 양상을 보였으며, 효모 및 곰팡이, 대장균군, 분원성연쇄상구균 및 Enterobacteriacea는 cook-chill 가공 후에는 검출되지 않았다. 그람음성의 병원성세균은 Aeromonas hydrophila, Escherichia coli O157:H7, Plesiomonas shigelloides, Pseudomonas aeruginosa, Salmonella spp., Shigella spp., Yersinia enterocolitica, 그람양성균은 Bacillus cereus, Campylococcus spp., Clostridium perfringens, Listeria monocytogenes, Staphylococcus aureus을 분리시험하였다. A. hydrophila는 수세한 시금치에서 분리되었으나, 원료 시금치와 cook-chill한 시금치에서는 분리되지 않았다. B. cereus와 C. perfringens는 원료 시금치, 수세한 시금치와 cook-chill 가공한 시금치에서 분리된 반면 S. aureus는 원료 시금치와 수세한 시금치에서만 분리되었다. 그 외의 다른 병원성세균은 cook-chill 과정에서 분리되지 않았다.

• 한국식품조리과학회지
• /
• 제14권4호
• /
• pp.358-366
• /
• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Various Bulkogis were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Bulkogis(Broiled Sliced Meat with Sauce) for cook/chill system have been developed. 2. The microbial quality of Various Bulkogis during 10 days chilled storage was very good. And in this experiment, the stability of storage of standard recipes of Various Bulkogis at cook/chill system was proved for 10 days. 3. All of the items of sensory evaluation of Bulkogis has no significance between the first day and the third day of storage, except the color of Pork Bulkogi (P<0.05).