• Culinary science and hospitality research
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• v.6 no.2
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• pp.123-134
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• 2000

The food service industry represents one of Korea's fastest-growing and most challenging areas of business but it is at the beginning of the industry. Italian cooking of the food service industry has a lot of merits but it is difficult to manage because of the shortage of domestic customers and the poor management of the industry. This research suggests the marketing strategies in order to systematize Italian food service satisfy the customers requirements and promote the sale of Italian food. The circulation structures should be simplified and systematized in order to enhance the quality of the food and lower the price. Italian food should be recognized as health food cooked with unsaturated fatty acid, olive oil. It is necessary that the Italian food for the Korea especially for the women and children be developed. The information about Italian food the advertisement of it should be structured because 13 percent of Italian food sale has dropped in the current environment.

• Food Science and Preservation
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• v.8 no.2
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• pp.187-192
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• 2001

Amino acid composition of proteins in Italian millet, Common millet and sorghum were invstigated by HCI hydrolysis method. The optimum condition was obtained by hydrolysis at 110$\^{C}$ for 24hr. As major amino acids from protein hydrolyzate, the content of tyosine, arginine and phebylalanine were 7.06%, 6.79% and 6.44%, respectively. The content of glutamic acid in Common millet, Italian millet and Sorghum were 5.73%, 5.64% and 5.46%, respectively. Glycine content was about 2.93% in three samples. Contents of crude protein and pure protein in Italian millet, Common millet and sorghum were determined by micro-kjeldahl method. Crude protein contents were slightly higher than that of pure protein. Protein content of sorghum was higher than those of Italian millet and Common millet. For SDS-PAGE analysis, Italian millet showed more soluble proteins including 50kDa, 30kDa and smaller proteins than other cereals. In particular, Common millet and Sorghum only solubilized proteins less than 15kDa.

• Journal of architectural history
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• v.2 no.1 s.3
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• pp.126-135
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• 1993

Italian Rationalism held a specific position in the Modern Movements of Architecture, due to the fact that Italian Rationalism could not totally escape from the classical tradition of Italy. Until the seventies, Italian Rationalism had been criticized for having made no contribution to the progressive aspects of the Modern Movements owing to the very keeping of tradition. After the seventies, however, there emerged a movement which tries to reinterprete the Modern Movements of Architecture in relation to tradition and under this new situation, Italian Rationalism is believed to have a historical possibility of unifying tradition with modernity. This study is to show how Italian Rationalism struggled with the issue of tradition, why Italian Rationalism was under-evaluated and which historic lesson we can learn from it in the contemporary days of the revivalistic Post-Modernism.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.37-54
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• 2003

As the life style of modern people is gradually being more scientific, up-to-date and specialized, food habit and food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference, changing life pattern and increasing family income. The purpose of this study was, accordingly, to define the impact of menu characteristics on customer menu selection. For that purpose, some attempts were made: First, discuss the theories on Italian food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors in hotel Italian restaurant. Third, make an empirical analysis of menu-selection factors in hotel Italian restaurant to suggest in which direction it should move forward. Fourth, analyze the relationship of demographic characteristics to menu-selection factors.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.203-220
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• 2003

A history of Italian food and culture is very magnificent In particular, Italian food has abundant materials with the different environment and climate conditions and it's well known that its culture has been developed by each local group accordingly. Recently Italian food has been in the spotlight as health foods and macrobiosis foods and it will have sufficient potential to respond a desire.

• Journal of The Korean Society of Grassland and Forage Science
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• v.4 no.1
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• pp.51-61
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• 1983

This experiment was carried out to determine the effects of different seeding rates of Italian ryegrass (Lolium multiflorum) and cutting frequency on the dry matter yield botanical composition of pasture mixtures in first harvest year. The experimental design was a split-plot design with three replication. The main plots were two seeding rates of Italian ryegrass at 0.3 and 1.0kg per 10a and the sub-plots were 3, 4, and 5 cutting frequency. The experiment was undertaken over a period 12 months from September 1981 to August 1982. The results obtained are summarized as follows: 1. The different seeding rates of Italian ryegrass had no effect on total day matter yield. 2. Over the experimental period, the total dry matter yield of pasture mixtures was increased with increasing the cutting frequency, but there was no significant. 3. It was found that dry matter yield of weeds clearly decreased with the high seeding rate of Italian ryegrass over the experimental period. 4. The high seeding rate of Italian ryegrass showed the trend toward the high yield of Italian ryegrass, and the low yield of orchardgrass and ladino clover. 5. At the early stage of the experiment, the botanical compositions of orchardgrass and ladino clover were decreased with the high seeding rate of Italian ryegrass. But at the final stage they were not influenced by the seeding rates of Italian ryegrass. From the above results it is suggested that the high seeding rate of Italian ryegrass give a good effect on the early forage yield and weed control, and the high cutting frequency maintain desirable botancial composition of orchardgrass and ladino clover in the pasture mixtures with Italian ryegrass.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.173-187
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• 2006

This study explored the quality of menu and customer value and satisfaction in Italian restaurants. From the result of the research, the menu and the quality of hotel restaurants had an important effect on the customer satisfaction, and the menu and its quality were closely related to each other. Specially, the price of the menu had an effect on the customer satisfaction directly. The customer value has a more direct effect than Italian menu and the importance of the menu perceived by the customers in Italian restaurants had a relatively less effect than the importance of menu information. In the result of the factor analysis, the more the menu was perceived appropriately, the better the customer value was. It was approved that Italian menu had positive (+) influence on the customer satisfaction. The more the quality of Italian cooking was perceived, the higher the customer value was. And the higher the customer value was, the better customer satisfaction was.

• Journal of The Korean Society of Grassland and Forage Science
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• v.8 no.2
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• pp.123-127
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• 1988

Even though grass species are one of major importance in livestock industry, the response of intergeneric hybridization of Lolium and Festuca and interspecific hybridization of Lolium m.X Lolium p. to Korean climatic condition has not been adequately documented. This reasearch was conducted to examine the growth characteristics and dry matter yield of Festulolium, cv. Felopa and C-Stamm N 66 and hybrid ryegrass, cv. Maja and Tetilelite. 1. The early growth of Italian ryegrass was better than that of hybrid ryegrass and Festulolium. The plant length and height of Italian ryegrass were longer/taller than those of hybrid ryegrass and Festulolium, but the number of tillers of Italian ryegrass was less than that of hybrid ryegrass and Festulolium. 2. Festuloliu and hybrid ryegrass were more tolerant than Italian ryegrass to winter killing, 70-80% of tillers was survived. 3. After wintering, early spring growth of hybrid ryegrass and Festulolium were better than that of Italian ryegrass. Dry matter yield of hybrid ryegrass and Festulolium were more than that of Italian ryegrass. 4. Spikes of hybrid ryegrass and Festulolium (C-Stamm N66) were more than those of Italian ryegrass. Seed yield per $m^2$ of hybrid ryegrass and Italian ryegrass were almost same, but that of Festuloliu was lower.

• Journal of The Korean Society of Grassland and Forage Science
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• v.8 no.3
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• pp.123-127
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• 1988

Even though grass species are one of major importance in livestock industry, the response of intergeneric hybridization of Lolium and Festuca and interspecific hybridization of Lolium m.X Lolium p. to Korean climatic condition has not been adequately documented. This reasearch was conducted to examine the growth characteristics and dry matter yield of Festulolium, cv. Felopa and C-Stamm N 66 and hybrid ryegrass, cv. Maja and Tetilelite. 1. The early growth of Italian ryegrass was better than that of hybrid ryegrass and Festulolium. The plant length and helght of Italian ryegrass were longerltaller than those of hybrid ryegrass and Festulolium, but the number of tillers of Italian ryegrass was less than that of hybrid ryegrass and Festulolium. 2. Festulolium and hybrid ryegrass were more tolerant than Italian xyegrass to winter killing, 70-80% of tillers was survived. 3. After wintering, early spring growth of hybrid ryegrass and Festulolium were better than that of Italian ryegrass. Dry matter yield of hybrid ryegrass and Festulolium were more than that of Italian ryegrass. 4. Spikes of hybrid ryegrass and Festulolium (C-Stamm N66) were more than those of Italian ryegrass. Seed yield per $m^2$ of hybrid ryegrass and Italian ryegrass were almost same, but that of Festulolium was lower.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.108-108
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• 2017

The objective of this study was to know prospect and present state of new variety breeding of Forage and Grassland in South Korea. The industry of forage in Korea is going up to expend through utilization of good quality forage, Italian ryegrass, forage corn and oat rather than rice straw. Especially, since 2007, Italian ryegrass(IRG) had been very important major winter forage crop in South Korea and developed 13 varieties including very early maturity variety (three varieties), early maturity variety (three varieties), medium maturity variety (one variety) and late maturity variety (six varieties). But the disadvantage of Italian ryegrass was weak winter hardness and drought but has good advantage of forage nutritive value, high-yielding and high sugar content, and like livestock as like hanwoo, dairy cattle, goat so on. The Ko-variety (Korea developed variety) of Italian ryegrass has high cold-tolerant and adaptability more than any other country developed variety, and expend to cultivation area from southern area (below Daejeon) to middle-northern area (upper Han river). Although the cultivation area of Italian ryegrass of South Korea was 21,700 ha in 2007, right now, that of Italian ryegrass is about 123,600ha due to expend cultivation area and know famer to good forage crop and have a various maturity varieties (very early, early, medium, late) according to local situation (before-crop harvesting stage or double cropping system). The seed market of Italian ryegrass in South Korea becoming extended to around 100 million Korean won and seed export get nearer to foreign country. We are going to develop of new variety for stress tolerant and high yield and quality forage variety, good adaptability to the Korean environmental conditions including reclaimed area, make self-sufficiency system for forage seed (Italian ryegrass), export our seed to foreign countries.