• 대한기계학회논문집B
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• 제22권11호
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• pp.1547-1554
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• 1998

The object of this study was to develop an economic assessment program for the optimal design of the cogeneration systems composed of combining engine, generator, waste heat recovery exchanger, absorption chiller, and boiler, etc. The energy demand categorized by electric power, heating, cooling and water supply was determined by statistical data of the existing cogeneration systems. An economic assessment was performed by comparing the total cost of cogeneration system with that of non-cogeneration system. The total cost was evaluated by adding initial investment to operational cost considering efficiency of equipment, cost of equipment, fuel and electricity. To confirm the validity of the developed program, a hotel building with an area of $127,960m^2$ was selected, and the simulated results were compared with the measured data. The difference between the simulated and the measured values for the selected hotel building was approximately 12% for annual electric consumption.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2002년도 춘계학술대회논문집
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• pp.579-585
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• 2002

This study has measured and evaluated the sound insulation of building elements of the hotel near airport. That measurement was made in both the actual site and laboratory. The differences of sound insulation performance in between granite and double glass were measured. Moreover, the difference of sound insulation was analyzed. For the measurement, this study has tried several methodologies, and analyzed the differences respectively. The results from this analysis were applied to produce a design guides for sound insulation to prevent external noise and to make more silent indoor space which satisfied the standard rate of noise.

• 국제초고층학회논문집
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• 제10권1호
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• pp.45-54
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• 2021

The adaptive reuse of 20th-century high-rise architecture poses important questions about the prevalence of authorized discourses in the heritage conservation field. Based on a two-year teaching experience at Tongji University about the adaptive reuse of the Metropolo Hotel (Palmer and Turner, 1934), an iconic historic high-rise building in the Shanghai Bund area, this paper will show the extent to which disciplinary and urban authorized heritage discourses are present in the development of design and representation strategies in adaptive reuse. Using discourse analysis as a method, this paper will make the argument that disciplinary discourses have a limited effect in the practice of adaptive reuse, which is perceived as a fundamentally creative activity. At the same time, the paper reveals how urban discourses have a much more lasting effect, confirming the intimate links between adaptive reuse and the wider phenomena of beautification and gentrification of high-rise listed areas.

• 한국실내디자인학회논문집
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• 제40호
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• pp.94-101
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• 2003

This study is mentioning about basic information and guide related block types, through a comparison and an analysis of floor types which is shown as function in block types and public interior spaces. For the range of this survey, it is defind in the beginning of 1970' s to the end of 1990' s which was rapidly developed in hotel industry and also is chosen by 12 places in the first class hotels. On the purpose of this study is written by designing the basic information of architectures, new hotels which are built and managed in urban, refer to the survey and analysis of the characteristic in hotel. The following is conclusion by based on pre-survey of the analysis of a plan and a site in these hotels. First, as a result of analysis in block type, there are equally distributed in three types (in-type, combination type, close-type), except a atrium type exception, in 12 hotels(100%). Second, as a result of analysis of function type in public interior space, Con-course type is consist of 7(58%), Hall type is 5(42%) in the type of room in public interior space, in 12 hotels(100%). Third, the type in lobby on space plan are equally shown by the type of lobby in center(4PL.), of lounge in center(4PL.), and a compromising type(4PL.).

• 유통과학연구
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• 제16권4호
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• pp.21-34
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• 2018

Purpose - The objective of this research is to a) examine the effects of online reviews, posted on online distribution channels, on the change of consumers' attitudes and booking intention by distinguishing three types of online review valence: positive, negative and neutral review valence, and b) to investigate the combined effect of the inclination of online review and perceived usefulness of reviews on consumers' attitude change. Research design, data, and methodology - An experimental design was used by creating a mimicked hotel company's website and online reviews extracted from several online distribution channels such as online travel agencies (OTAs). A total of 414 respondents were randomly assigned to a type of review valence. Results - The results showed that the valence of positive reviews has a significant effect on the positive change of attitude and booking intention. However, the effect of the valence of negative reviews on the change of booking intention was not statistically significant compared to that of the valence of neutral reviews. Conclusions - The results offer some insights into the effect of online reviews on consumers' decision making processes and have important managerial implications for companies that operate online distribution channels in terms of their online marketing and the distribution of service products.

• 한국식품조리과학회지
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• 제23권6호
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• pp.954-960
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• 2007

The study was designed to determine optimum extraction conditions, by the factorial design of 3 variables and 3 levels using an a RSM program. To determine the optimal conditions for the extraction of black tea with chamomile, the experimental design was applied. The independent factors were the extraction temperature ($60^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$), extraction time (2 min, 4 min, 6 min), and chamomile addition (0.3%, 1.0%, 1.7%). By the RSM (response surface methodology) analysis of the black tea with chamomile extraction, we found that the extraction temperature greatly affected the extraction yield, brix, pH, and reducing sugar, caffeine, theobromine and theophillin contents. The optimum extraction time, temperature, and chamomile content were 4 min, $90^{\circ}C$, and $1.6{\sim}1.7%$, respectively.

• 한국조리학회지
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• 제22권1호
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• pp.141-152
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• 2016

Recently, not only development of curriculum associated directly with job, the development of new education model is in great need. So, the purpose of this study is to develop the instructional design guideline utilizing goal-based scenario(GBS) for college students who major in culinary arts. First, to achieve this goal, we recognized the 7 core elements(learning goal, mission, cover story, role activity, scenario operating, resource, feedback) composing GBS through literature review and case study. Second, we drew a conclusion about the problem and guideline for traditional culinary practice course by conducting inspection about culinary practice environment and needs with professors who are teaching culinary arts. Third, we applied the instructional design guideline for culinary practice to regular classes according to GBS's factors, and then we did formative evaluation with content experts and educational technology expert. Finally, we designed the final instructional design guideline for culinary practice by modifying early model reflected the result of formative evaluation. The results of this study are as following. First, when we applied GBS to culinary practice, professors have to focus on process of materialization by developing easy scenario to students. Also, they have to prepare the class circumstance to feel about sense of realism in advance. Second, to give a conjugally new skill at working, professors's effort is important. culinary practice education at college has responsibility to carry out the vocational training that has competitiveness and difference with labor market's needs. Therefore, it is necessary for us to develop the teaching and learning model for culinary practice which is suitable for major based on the manpower demand for industry without causing job mismatch from demand for industry.

• 한국조리학회지
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• 제23권7호
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• pp.20-30
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• 2017

This study was conducted for the optimization of ingredients in salad dressing using Hwangdo peach (Prunus persica L. Batsch). The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (olive oil 40~65%, peach puree 27~50%, vinegar 8~20%). The linear regression models for pH, viscosity and color value and the quadratic regression models for emulsion stability, all sensory evaluation of the products were proven to be valid by the F-test for the overall significance of the regression model at a 5% level. Viscosity and pH of the products increased as olive oil content. Color value, viscosity and pH of the products increased as peach puree content. pH, viscosity, redness, and yellowness of the products decreased as vinegar content. Sensory evaluation result of the products showed that general preference for the products were increasingly affected by the increases in contents then decreased as they exceeded the optimum levels. In consequence, according to result from the first stage of the experiment, the optimum ingredients ratios of the raw materials were set in olive oil 52.43%, peach puree 35.07%, and vinegar 13.91% for ingredients of apricot dressing. These results provided the possibility that peach can be applied to the preparation of a dressing, and thereby present baseline data for the development of new dressings. This is also presumed to meet demands of customers who are always in pursuit of new products.

• 국제초고층학회논문집
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• 제4권4호
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• pp.311-318
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• 2015

The ASHRAE Design Guide for Tall, Supertall and Megatall Building Systems was produced in collaboration with the CTBUH. The design guide outlines various tall building mechanical systems that are presently being designed or are planned for the future. Tall commercial buildings in particular present a series of design problems that set them apart from other functions. The Design Guide will be of interest to owners, architects, structural engineers, mechanical engineers, electrical engineers and other specialized engineers and consultants. This design guide addresses design issues for tall commercial buildings, which are very often mixed-use, and commonly consist of low level retail, office floors, residential units, and hotel uses.

• 대한가정학회지
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• 제43권10호
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• pp.69-79
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• 2005

The purpose of this study was to determine restaurant patrons' preference differences in interior design style of restaurants according to their lifestyles. Written questionnaires were handed out to 500 adults in Seoul and surroundings and the results were sampled by convenience sampling. The questionnaire was composed of respondents' general characteristics, lifestyles, and preference for 10 types of interior design style. A total of 415 questionnaires were usable for data analysis, resulting in a response rate of $83\%$. To analyze the collected data, frequency, factor, reliability, quick clustering K- means and One-Way ANOVA analysis were conducted using SPSS 10.0. The results showed that there were preference differences in 10 types of interior design style of restaurants according to lifestyle types which were categorized into 4 groups. The conservative and self-convinced group showed the lowest preference scores in the 10 types of interior design style which are Romantic, Ethnic, Classic, High-Tech, Elegant, Country, Modem, Minimal, Natural, and Casual style. The quality life pursuing group and extroverted individuality groups showed the high preference scores in most of the styles, especially in the Classic and Elegant styles. The realistic self-centered group showed the highest preference scores in Casual style among the 4 groups. These study findings indicate that restaurants should take into account their patrons' lifestyles as a mean of market segmentation, and respond to their taste and preference when they have established suitable servicescape.