• Culinary science and hospitality research
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• v.3
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• pp.385-421
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• 1997

This study was performed as placing stress on business plan preparation and investing economy analysis centered to cases upon presenting the premises of study for new foundation of food service business. The summarized results are as follows: 1. In the aspect of carrying out process of practical project, establishing the promotion strategy, the facility project program, the menu program, the facility and furniture program, organization & manning schedule, the business operation schedule, review of all laws & provisions and the allout promotion schedule in order were deployed. 2. Analysis of investing economy for review of profitability 1) In case of investment, excluding 600million for the real setate lease among the total investment of 1billion, it was required by 161, 235, 000 for interior project, 161, 110, 000 for facility & equipment, 19, 235, 000 for fittings, 27, 600, 000 for menu plate & uniform, 27, 600, 000 for furniture, 13, 800, 000 for sign article. 2) In case of loss & profit presumed the annual turnover is to be 1, 115, 856, 000 the contigent profit(before tax) is to be 148, 966, 000 which is 13.3% in comparson to the sales amount and the net profit(after tax) for this term s to be 104, 276, 000 which is 9.3% against the sales and the profitable ratio to the equity investment( 500 million) is 20.9% and it satisfies 20% of the premises of study. 3) In case of the payback period will be approximately two(2) years which indicated within three(3) years that is standard of new project evaluation term of ordinary enterprise. 4) In case of internal rate of return it will be 21.5% which is favorable profitability as taking into account of 15% that is standard of new project evaluation by ordinary enterprise based on general downtown money interest. That the investing value of Happy Day profitability is hinted as it is sufficient enough as the case under this study based upon such results and considered that securing supremacy is competitive power in case of commitment will be possible.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.41 no.5
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• pp.591-599
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• 2021

Rail transit agencies in Korea have been struggling to set up a performance-based rail facility maintenance plan because there are no formal definition and decision criteria for aging infrastructure. This study investigates the definition of aging infrastructure through extensive literature review and identifies benchmarking criteria through comparison with rail transit facility management systems in Korea and United States. As results, an aging infrastructure should be defined considering both service age and performance level of a facility. The priority of repair/replacement should be also determined with reasonable criteria based on relationship between service age and performance level. To determine the definition and decision criteria, a practicable classification system for aging rail transit needs to be established in accordance with classification system for performance assessment. Furthermore, a comprehensive database needs to be built including useful life, performance level, and maintenance cost of each component of rail transit. It will allow establishing an efficient budget execution plan for aging infrastructure.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.35-50
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• 2011

This study aims at conducting an empirical research on customer satisfaction and customer loyalty targeting the customers of public enterprise hotel restaurants in downtown Seoul. It seeks to activate management as a result of customer satisfaction and customer loyalty based on the theoretical background and positive research. The collected data was analyzed in factor, reliability and multiple regression analyses by using the SPSS 12.0 statistical program. As a result of this study, it was shown that product service, employee service, customer management service and facility service all have influenced on customer satisfaction. Finally, the customer satisfaction has an effect on customer loyalty.

• Journal of Venture Innovation
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• v.1 no.1
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• pp.181-195
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• 2018

The purpose of this study is to investigate the effect of service quality of a theater on the customer experience value and performance satisfaction and to test causality between variables. For this purpose, Study model was created from the previous studies and performed a survey with the customer who visited Performance Theater. In this study, employee kindness, facility excellence, convenience, and facilities were set as independent variables, and performance satisfaction was selected as a dependent variable. The cultural value and economic value of customer experience were examined as Moderating variables between two variables. Based on the results of this study, It was found that employee's kindness, facility excellence, and convenience have a significant effect on performance satisfaction in performing arts facilities. convenience, there was perfect mediated effect of customer experience between service quality of a theater and performance satisfaction centered on cultural value and economic value. The employee's kindness variable was examined as a perfect mediation of cultural value, and economic value as a sectoral mediation. The excellence variables of the facilities appeared as partial mediations in cultural values and as complete mediations in economic values. In the case of the auxiliary facilities, the significance test failed. According to the results of the research, it was confirmed that convenience service for customers is the most important variable. This result suggests that the service quality of a theater should be basically maintained in terms of the kindness of the facility and staff, and that the customer is more satisfied with the performance than the audience convenience service provided from the Theater. The venue suggests that customer service and reception, purchase of tickets, refund method, and staff training should be thoroughly done so that audiences can make the Theater.

• Journal of Korean society of Dental Hygiene
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• v.14 no.6
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• pp.903-913
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• 2014

Objectives: The purpose of the study was to investigate the content analysis of daily tooth cleaning service records by caregivers in a long-term care facility. Methods: The data were analyzed by qualitative research based on content analysis of the daily records of the processes and results of daily tooth cleaning service. Twenty caregivers provided tooth, gum and denture cleaning service after breakfast, lunch, and dinner to 48 elderly residents. The study lasted about two weeks(from August 4 to August 20, 2014). The researcher reconstructed the language by repeatedly reviewing the caregivers statements in the records. The content categories were derived from the records through a reiterative manual comparative analysis. Using constant comparison method, reconstructed meanings were incorporated into various meanings and reanalyzed by final categories called as analytic coding. In order to validate the reliability, 6 times of discussion made the common meanings through a master's degree student and a dental hygiene professor. Results: The caregivers identified lack of understanding and ability to recognize the functional physical and mental changes in the elderly. The elderly had difficulty in recognizing silent communication and daily tooth cleaning. The caregivers were so strenuous in taking care of the daily tooth cleaning service for the elderly. At last, they gave up the daily tooth cleaning service and took on it to the guardians. They found that there was no social supporting network for oral health of the elderly residents. Conclusions: Caregivers had insufficient understanding of the functional physical and mental changes in the elderly residents, and they had difficulty providing daily tooth cleaning service to the elderly due to poor skill and abilities.

• Journal of The Korea Institute of Healthcare Architecture
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• v.12 no.1
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• pp.49-59
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• 2006

According to the increase of demand for human organs such as kidney, heart, pancreas, joint, and cornea for therapeutic transplantation, the production of alternative organs based on Gnotobiotic Pigs gains a lot of concerns all over the world. However, it is not common to design and build Gnotobiotic Pigs' facility, and there are only a few those facilities and planning principles for them. Considering the situation above, this paper tries to develop planning guidelines for space organization and circulation system of standardized Germ Free Pig's facility on the bases of case analysis. The results of this study are as follows. At first, four swine farms including a Gntobiotic Pig's facility has been analysed from the point of space organization and circulation system. Secondly, the space zoning of Gnotobiotic Pigs' facility has been proposed into 5 groups : pigs' area, adminstration area, operating room and laboratory, service area, and mechanical area. Space components of each group have been presented also. Finally, circulation system of Gnotobiotic Pigs' facility has been explored from a operational point of view. This, also, includes human circulation, pig's circulation, and goods' circulation. This study has some limitations because it does not consider the SOPs(standard operational policies) of that facility to the fullest measure and does not suggest space area of each part, either. Despite of some weaknesses, it is expected that this study can give some useful guidelines for the design and planning of Germ Free Pigs' facilities.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.339-353
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• 2003

The rapid increase in food borne illness outbreaks in Korea has been one of the major threats to the Nation's Health. Foodservice establishments have been identified as the major place for these outbreaks, mainly due to the lack of sanitary management and sanitary facility management practices. The purposes of the study were to develop hospital foodservice facility evaluation tools, based on the general HACCP-based standards and guidelines, for hospital food service establishments, to ensure the safety of these foodservices and to reduce the risk of food home illness. The scope of this study included: 1) an assessment of the current foodservice sanitation practices and managements for 6 general hospitals, with more than 400 beds, and 3 general hospitals, with less than 400 beds; 2) the development of foodservice establishments sanitation evaluation tools and sanitation standards, based on the HACCP system. The survey data showed varied results between the hospitals surveyed. Most of the hospital foodservice operations had many problems with ventilation and the plumbing. The total dimensional mean scores for the hospitals with more than 400 beds and less than 400 beds were 31.5 and 27.0, respectively. The highest dimension scores were for the water supply facility and lighting, with the lowest for insect and rodent control and toxic materials management. The levels of the mean scores were very low, especially for the general hospitals with less than 400 beds. These low mean scores may have arisen from critical problems within the hospital foodservice operations. The most needed facility management items for improvement were: storage shelf should be spaced 6 inches from the floor and walls, the use of three compartment sinks, utility sinks and cleaning facilities, with a floor drain for cleaning mops or liquid wastes, a ventilation hood designed to prevent dripping onto food, cooking facilities should be disassembled for washing and sanitizing, a separated hand washing sink and a sanitized food board for each area should be provided, all toxic material must have warning labels attached, and be stored in an area away from food preparation under padlock. The evaluation tool consisted of 14 dimensions, with 65 check-off items. The results of this study will provide basic facilities' guidelines to regulators, or foodservice industry personnel, wishing to build, or expend, and establish an efficient flow of food. As a result, food borne illnesses will be effectively prevented, and the Nation's health will be promoted for the development of their own sanitation standards, with a checklist for the safe production of foods.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.543-550
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• 2002

The purpose of this study is to provide basic materials for food service consumption culture by proving the problem with food service purchase and its improvements. For this purpose, it was attempted to grasp university students' food service purchase behavior and level of satisfaction with it and to investigate the factors influencing their level of satisfaction with food service purchase. The questionnaire research was conducted for university students living in Seoul and Chungcheong provinces. 453 questionnaires obtained from them were used for final analysis. As a results, the following finding were obtained: 1. In case of university students, their level of consumer satisfaction with food service purchase was shown to be the score of 37.99(63.06/on the basis of 100 points). They showed the highest level of satisfaction with quality, followed by facility and atmosphere, service, price and the like. 2. The factor having the greatest influence on university students' level of satisfaction with food service purchase was shown to be gender(female), followed by food service place(Korean food restaurant, Chinese food restaurant, Western food restaurant, flour-based meals restaurant), consumer attitude, average monthly food service cost.

• Journal of Korea Multimedia Society
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• v.15 no.2
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• pp.273-280
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• 2012

Recently, our society is affected by frequent occurrence of disaster such as local heavy rain and landslide. So, disaster organization and facility are stepping up their efforts to establish an effective disaster information system. Especially, researches of smartphone based disaster information service are conducted actively because smartphone becomes an ubiquitous to society and has various advantages. However, in general, these services only provide simple disaster information and do not consider several elements that is desired by the situation and conditions. Therefore, this paper establishes efficient disaster information service through implementation of application that connect disaster collection system and ability to search disaster information according the terms desired of user.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.25 no.10B
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• pp.1675-1689
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• 2000

We present CReMeS a CORBA-compliant design and implementation of a new real-time communication service. It provides for efficient predictable and scalable communication between information producers and consumers. The CReMeS architecture is based on MidART's Real-Time Channel-based Reflective Memory (RT-CRM) abstraction. This architecture supports the separation of QoS specification between producer and consumer of data and employs a user-level scheduling scheme for communicating real-time tasks. These help us achieve end-to-end predictability and allows our service to scale. The CReMeS architecture provides a CORBA interface to applications and demands no changes to the ORB layer and the language mapping layer. Thus it can run on non real-time Off-The-Shelf ORBs enables applications on these ORBs to have scalable and end-to-end predictable asynchronous communication facility. In addition an application designer can select whether to use an out-of-band channel or the ORB GIOP/IIOP for data communication. This permits a trade-off between performance predictability and reliability. Experimental results demonstrate that our architecture can achieve better performance and predictability than a real-time implementation of the CORBA Even Service when the out-of-band channel is employed for data communication it delivers better predictability with comparable performance when the ORB GIOP/IIOP is used.