• Proceedings of the Korean Society of Computer Information Conference
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• 2009.01a
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• pp.351-359
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• 2009

21 세기 초 경쟁 환경에서 조직이 대처하기 위한 기업환경의 패러다임도 바뀌어 가면서 지식자산은 보다 더 중요한 기업가치 창출의 요소로 자려 잡게 되었다. 그러나 아직까지 대다수의 기업은 지식경영을 수행함에 있어 조직문화나 정보기술과 같은 지식경영 영향요소 (knowledge management enabler)자체에만 초점을 맞추고 있을 뿐 이를 어떻게 전략적으로 활용할 것인가에 대한 명확한 체계를 갖고 있지 못한 것도 사실이다. 따라서 종사원들이 보유하고 있는 지식이 기업의 근본자산이 되는 호텔 기업경영에 있어 변화하는 환경에 능동적으로 대처하며, 또한 시장에서의 경쟁우위의 획득 및 유지를 위해서는 전략적 지식경영 하에서 기업의 지식경영활동이 이루어져야 한다. 이러한 관점에서 호텔기업의 지식경영전략이 경영성과에 미치는 영향을 분석한 결과 형식지를 중심으로 한 시스템 지향적 지식경영전략과 앙묵지를 중심으로 한 인적 지향적 지식경영전략 모두 경쟁우위 정 (+)의 영향을 미치는 것으로 나타났다. 또한 경쟁우위는 재무성과에 정(+)의 영향을 미치는 것으로 나타났다. 반면에 지식경영전략은 재무성과에 부(-)의 영향을 미치는 것으로 나타나, 지식경영전략은 호텔기업의 경쟁우위를 획득 유지시키며 이를 통해 재무성과에 영향을 미친다고 나타났다. 이는 호텔기업에 있어서 모든 지식자산(암묵지, 형식지)를 기반으로 한 지식경영의 중요성을 인식시키고, 보다 지식경영활동을 활성화함으로써 호텔기업의 기업성과를 제고시킬 수 있는 구체적인 실행방안을 제시하였다.

• The Korean Journal of Applied Statistics
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• v.27 no.7
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• pp.1257-1268
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• 2014

Since the introduction of KTX (Korea Tranin eXpress) in Korea reilway market, number of passengers using KTX has been greatly increased in the market. Thus, demand forecasting for KTX passengers has been played a importantant role in the train operation and management. In this paper, we study several time series models and compare the models based on considering special days and others. We used the MAPE (Mean Absolute Percentage Errors) to compare the performance between the models and we showed that the Reg-AR-GARCH model outperformanced other models in short-term period such as one month. In the longer periods, the Reg-ARMA model showed best forecasting accuracy compared with other models.

• Journal of the Korea Society of Computer and Information
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• v.16 no.9
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• pp.145-153
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• 2011

In this paper, we propose a CMS(Career Management System) based on the Android Platform, which is able to manage the result of MBTI, an aptitude test and English skills such as TOEIC, conversation, writing, etc. and to deal with the performance of the on-the-job practice, internship, project participation, graduation exhibition, contest exhibition, etc. during the period of attendance at school, This system is divided into the server module and the client one. First, the server module is used to build up the web site of the CMS that can serve to save the data related to each student's career. Second, the client module is to develop the application based on the Android Platform. This application can easily access the career-related information and always function as maintaining and managing the new data. If we make good use of the CMS proposed in this study, the relevant departments and bureaus in colleges and universities can activate the service capacity and also enhance the employment competitiveness by adding value to the students.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.126-139
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• 2011

This study was conducted on the 4 year university students majoring in the culinary practice to survey the recognition levels of the culinary practice education with the purpose of searching for a development plan of the culinary education. The recognition levels of the culinary practice education according to the types of sex, grade and alma mater are as follows. The interest and necessity of the culinary practice education was very high while the performance degree of the culinary practice education was felt insufficient. For the efficient culinary practice education, they recognized that theoretical education and practice demonstrations are required and hoped to focus on hotel cooking and certified technician cooking. In addition, they hoped to be provided with a place for teacher's detailed practice demonstrations and supplementary practice. According to the variables, positive responses were given from male students, high grade students and vocational school students. In conclusion, if chances are given to display achievement desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in the education courses, the culinary practice education is considered to be more vitalized.

• Journal of the Korean Dietetic Association
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• v.17 no.3
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• pp.259-275
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• 2011

The purpose of this study was to determine the factors related to eating behavior of breakfast and dietary life score in elementary, middle, and high school students. This study was conducted by administering questionnaires, and data were analyzed by the SPSS program. The subjects were divided into three groups according to school group (elementary, middle, and high school). The subjects consisted of 1,879 students (male 973, female 906) from 11 schools in Kyungpook. The distribution of subjects was as follows: elementary school children 682, middle school students 702, and high school students 495. The results are summarized as follows. Dietary life score was 72.64 for elementary school students, 64.77 for middle school students, and 62.67 for high school students. Frequency of eating breakfast and reasons for skipping breakfast were significantly different according to school group (P<0.001, P<0.01, respectively). The main reason for skipping breakfast was 'habitual skip' for elementary and middle school students (54.8%, 46.7%) and 'getting up too late' in high school students (55.4%). There were no significant association between frequency of eating breakfast and BMI. However, there were significant differences in school performance and sleeping hours according to frequency of eating breakfast (P<0.001, P<0.01, respectively). Dietary life score was significantly different according to frequency of eating breakfast (P<0.001). These results stress the need for intervention programs aimed at decreasing the frequency of skipping breakfast in children and students at school. Further, those who prepares meals for children must increase their concern about preparing breakfast.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.280-291
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• 2010

This study investigates the influence of educational satisfaction on job satisfaction. The sample consists of 243 students who took a re-vocational cooking class program at a cooking school. To accomplish the result, frequency analysis, factor and reliability analysis, t-test, ANOVA and Multiple Regression Analysis were used. Based on the result, educational satisfaction is related to satisfaction with education time, satisfaction with facilities and satisfaction with contents. Also, job satisfaction is related to satisfaction with payment and satisfaction with performance. The result showed that gender and possession of a license are statistically significant on education time and educational contents; however, it didn't show the significance of educational facilities.

• Research in Community and Public Health Nursing
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• v.16 no.1
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• pp.77-85
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• 2005

Purpose: This study was to determine the effects of calcium intake on bone mineral density (BMD) in pre and post menopause women and to provide basic data for enhancing bone health of middle aged women. Methods: A total of 700 middle-aged women living in Seoul and Geonggi Province were interviewed during the period from June 2003 through January 2004 to investigate their social. demographic and physiological characteristics, health and daily activity performance, and their dietary patterns, and bone mineral density was measured. The survey of dietary intake was 24 hour recalls, and the individual calcium intake was calculated using food frequency. Data of 618 subjects was used for the analysis. Of the calcium intake levels, BMD values of the subjects of 20% of high level. 60% of middle level and 20% of low level were analyzed and compared. Results: The level of calcium intake according to general characteristics of the subjects was significantly related to age (p=0.001), education levels (p=.003) and marital status (p=.001). The BMD of the lumbar vertebrae and femur of the subjects taking a high level of calcium showed significantly higher than that of the subjects taking a middle level and low level of calcium. Femoral T-score was also significantly higher in subjects taking a high level of calcium than that of those taking a middle level and lower levels of calcium. Lumber spine T-score was higher in the high level group than that of the middle level group. Conclusion: The study revealed that women taking a high level of calcium had better bone health. Therefore. calcium intake is extremely important in daily dietary intake so that the intake of calcium-rich foods is highly recommended.

• Fire Science and Engineering
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• v.24 no.1
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• pp.134-139
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• 2010

According to the "Yearbook of disaster response, fire safety and fire statistics (NEMA: National Emergency Management Agency)", approximately 34% of all fire is interior fire such as hotel, restaurant and residence and more than 53% of which is occurring in the kitchen. The evaluation of fire extinguishing system in the kitchen is performed in accordance with the "Korea Fire Equipment Inspection Standard (KOFEIS 0101-1)" which is using one environmental condition. However, only using one environmental condition is not enough to evaluate the performance of the automatic fire extinguisher in kitchen fire. So the study of fire detecting characteristic about various environmental condition needs. In this study, the numerical analysis is carried out about detecting time characteristic for various range's surrounding environment. As a result, it showed up to 100 s difference in the detection time depending on the position of the range. And detecting time also showed difference for on-off hood operation. From this results, it can be verify and improve the evaluation standard for the fire extinguishing system in kitchen fire.

• Journal of Digital Convergence
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• v.19 no.12
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• pp.79-89
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• 2021

The purpose of this study is to examine the effects of organizational/job suitability and self-efficacy on the job enthusiasm of public officials to enhance the government's organizational performance and goal achievement, and to examine what mediating effects of self-efficacy have. As the subject and method of the study, a survey was conducted with 248 civil servants from three cities (P, U, Y) in Gyeonggi-do, and structural equation analysis was used for the collected surveys. As a result of the study, organizational suitability of public officials had a positive effect on job enthusiasm, and self-efficacy was found to have a partial mediating effect on organizational suitability and job enthusiasm. In the case of job suitability, job enthusiasm was not significant, and self-efficacy had a fully mediated effect. Based on the results of this study, administrative and policy implications for enhancing the enthusiasm for the job of front-line civil servants of administrative organizations were presented.

• The Korean Journal of Franchise Management
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• v.10 no.3
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• pp.13-23
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• 2019

Purpose - The recent franchise industry is rapidly developing. Some franchisees have a low barriers to entry and competition among companies is intensifying. In this dynamic competitive environment, companies need to focus on customer preferences, quality, and technical interfaces to gain competitive advantage. As a result, companies are required to measure the performance of service values in order to provide differentiated services from competitors. In the franchise industry, customer experience marketing of service values will enable companies to create new businesses. Franchise firms should explore a variety of services to increase service value and reduce failures. Research design, data, methodology - The questionnaire of this study was based on the previous research. Surveys were conducted on panels of online surveys. Surveys were conducted on the panel who had visited the restaurant franchise within the past month. The survey was conducted for about 7 days from February 13, 2019 to February 19, 2019. Total 300 samples, 293 were used in the analysis except for seven unfair questionnaires. Results - The findings of this study are as follows: Emotional, monetary, and reputation values have positive effects on cognitive and affective attitudes. Quality value and behavioral value did not effect cognitive attitude and affective attitude significantly. In addition, affective attitude has positive effect on loyalty, but cognitive attitude did not significant effect on loyalty. Conclusions - First, food-service franchise company should develop a service that enables customers to use the store conveniently. We need to develop a comfortable environment for our customers and provide intangible services. Second, food-service franchise company should provide a reasonable price service. Food-service franchise company needs to sell a high quality menu at a reasonable price to generate profits. Third, food-service franchise companies need to strategically respond to their reputation. In other words, food-service franchise company needs to constantly monitor the reputation of its customers and respond appropriately to market conditions. Fourth, food-service franchise company needs to develop a service method capable of emotional interaction with customers. Food-service franchise firms need to develop ongoing service methods and educate their staff.