• Korean journal of food and cookery science
• /
• v.19 no.2
• /
• pp.195-209
• /
• 2003

The purpose of this study was to identify the hazard analysis critical control point on food production and transportation flow, applied to home-delivered meals for the elderly. To carry out this study, 1) pan-fried oak mushroom and meat, soy sauce glazed hair tail, and roasted dodok were selected as high nutrient and preferred foods for the elderly and 2) time, temperature, and microbiological quality(standard plate count, coliform, Salmonella spp, Vibrio parahaemolyticus, Staphylococcus spp., Escherichia coli O157:H7, and Listeria monocytogenes) were measured at various phases of the home-delivered meal production and its transportation flows. The results of this experiments are as follows: The temperature measured at cooling phases during the home-delivered meal production flows was 19.2 ∼ 20.0$^{\circ}C$ for the pan- fried oak mushroom and meat and the roasted dodok and was 24.0 ∼ 25.2$^{\circ}C$ for the soy sauce glazed hair tail. These temperature were in the potentially dangerous zone. Microbiological analysis showed that S. spp. was higher in the raw ingredients, including oak mushroom, hair tail, radish, and dodok, than the standard limit. SPC was lower than the standard limit from cooking to transportation phase, but SPC increased significantly during the cooling and packaging phase. The level of coliform detected was far lower than the standard limit and was not detected at all during the transportation phase. Few S. spp. was detected in the pan-fried oak mushroom and meat, but was found in above standards limit during the wrap packaging phase in the soy sauce glazed hair tail and roasted dodok. The level decreased rapidly during the holding and transportation phase. Sal. spp., V. parahaemolyticus, S. spp., E. coli O157:H7, and L. monocytogenes were not detected. For the pan-fried oak mushroom and meat, the critical control points were during the purchasing and receiving of raw ingredients, cooling, and packaging phases. For the soy sauce glazed hair tail and roasted dodok, the critical control points were during the purchasing and receiving of raw ingredients, preparation, cooling, and packaging phases.

• Asia Marketing Journal
• /
• v.10 no.2
• /
• pp.1-29
• /
• 2008

The objective of our study is to provide an exploratory model for forecasting sales take-off timing of a product in the context of multi-national markets. We evaluated the usefulness of key predictors such as multiple market information, product attributes, price, and sales for the forecasting of sales take-off timing by applying the suggested model to monthly sales data for PDP and LCD TV provided by a Korean electronics manufacturer. We have found some important results for global companies from the empirical analysis. Firstly, innovation coefficients obtained from sales data of a particular product in other markets can provide the most useful information on sales take-off timing of the product in a target market. However, imitation coefficients obtained from the sales data of a particular product in the target market and other markets are not useful for sales take-off timing of the product in the target market. Secondly, price and product attributes significantly influence on take-off timing. It is noteworthy that the ratio of the price of the target product to the average price of the market is more important than the price ofthe target product itself. Lastly, the cumulative sales of the product are still useful for the prediction of sales take-off timing. Our model outperformed the average model in terms of hit-rate.