• International Journal of Knowledge Content Development & Technology
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• v.10 no.3
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• pp.33-50
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• 2020

Knowledge recipes are packages of knowledge which arise from the process of combining the knowledge assets in the organization in distinctive ways. This involves converting them into useful outputs which are the ideal core competitive advantage enablers for companies. The major objective of this study was to propose a knowledge recipe for financial-sector state corporations in Kenya. The study adopted a convergent parallel mixed methods research design. Quantitative and qualitative data were collected using questionnaires and key informant interviews. The target population of the study was 1574 respondents drawn from all financial state corporations. A multistage sampling technique was used for the study. The first phase involved purposive sampling of the organizations to be studied whereby the four state corporations namely: Capital Markets Authority, Competition Authority of Kenya, Kenya Investment Authority, and Kenya Revenue Authority were identified. The second phase entailed stratified sampling of the respondents in three strata namely senior management team, knowledge management team, and general staff. The authors used a census of all senior management team and knowledge management staff while a simple random sampling technique was used for the general staff. By use of the Krejcie and Morgan table, the actual sample size was 358 respondents from all the four organizations. Data were collected using questionnaires and interview schedules. The qualitative data were analyzed using content analysis while the quantitative data were analyzed by the use of Ms. Excel and VOSviewer and presented using pie charts, bar graphs, and tables. The response rate for this study was 257 (72%). The study revealed that while most employees in the financial sector organizations understand their knowledge needs, knowledge types, knowledge uses and knowledge gaps, they do not have a universal knowledge recipe to facilitate effective knowledge management in their organizations. Consequently, the authors propose a universal knowledge recipe for the state corporations in the financial sector in Kenya. The ingredients of the recipe are legal-knowledge (18%), financial knowledge (15%), administrative knowledge (11%), best practice (10%), lessons learnt (8%), human resource knowledge (8%), research and statistics knowledge (7%), product knowledge (6%), policy and procedure knowledge (5%), ICT knowledge (4%), investor knowledge (3%), markets knowledge (2%), general knowledge (2%) and regulatory framework knowledge (1%).

• Journal of Convergence for Information Technology
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• v.9 no.7
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• pp.122-134
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• 2019

The purpose of this research is to analyze the effect on children's creativity and nutrition knowledge of cooking activities by applying recipe development. The procedure consists 7 steps which are diagnosing a necessity, setting a basic direction, setting ingredients and topics of the activity, designing some models of the activity, designing some developed activity, lastly completing the creative cooking activity. The model of this activities consists 5 steps which are exploring the ingredients, creating a recipe, practising the activities, representing the activities, lastly evaluation the activities. Participants were 36 children who are 4 to 5 years old from K daycare center located in Busan. The results exhibited that creativity and nutrition knowledge of experimental group is significantly higher than comparative group. The creative cooking activity by applying recipe development is effective for advancing in creativity and getting nutrition knowledge of children.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.239-246
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• 1993

A study was designed to assess the current status of weaning practice and to serve as a guideline of a processed baby foods through the an in-depth survey focused on the Seoul and Kyunggi area. 16.I% mothers surveyed were breast-fed and 54.6% were formula-fed. They mostly wanted to obtain information about processed bady foods and the adequate amount and weaning method of bady foods and showed deep interest in recipe of weaning foods. The average score of weaning knowledge which is counted by mothers'responses was IS.S and was significantly high in the high-educated group. The average Period when those surveved began weaning was $4.3\pm1.8$months and hight-educated mothers began weaning earlier than low-educated group. 77.O% mothers prepared weaning foods at home. The most popular recipe were gruel with meats and vegetables(52.6%) and they usually used mashed or grinded fruits(69.7%). 36.6% of the mothers surveyed used processed baby foods on sale once a day on the ground that such a small package is very convinient to carry. The processed baby foods which the mothers wanted to develope was the already-cooked type and to be able store at room temperature.

• The Korean Journal of Food & Health Convergence
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• v.9 no.4
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• pp.19-23
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• 2023

The integration of ChatGPT, an AI-powered language model, is causing a profound transformation within the food industry, impacting various domains. It offers novel capabilities in recipe creation, personalized dining, menu development, food safety, customer service, and culinary education. ChatGPT's vast culinary dataset analysis aids chefs in pushing flavor boundaries through innovative ingredient combinations. Its personalization potential caters to dietary preferences and cultural nuances, democratizing culinary knowledge. It functions as a virtual mentor, empowering enthusiasts to experiment creatively. For personalized dining, ChatGPT's language understanding enables customer interaction, dish recommendations based on preferences. In menu development, data-driven insights identify culinary trends, guiding chefs in crafting menus aligned with evolving tastes. It suggests inventive ingredient pairings, fostering innovation and inclusivity. AI-driven data analysis contributes to quality control, ensuring consistent taste and texture. Food writing and marketing benefit from ChatGPT's content generation, adapting to diverse strategies and consumer preferences. AI-powered chatbots revolutionize customer service, improving ordering experiences, and post-purchase engagement. In culinary education, ChatGPT acts as a virtual mentor, guiding learners through techniques and history. In food safety, data analysis prevents contamination and ensures compliance. Overall, ChatGPT reshapes the industry by uniting AI's analytics with culinary expertise, enhancing innovation, inclusivity, and efficiency in gastronomy.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.43-51
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• 2004

The purpose of this study was to investigate the preference on Korean food and the nutritional knowledge of the college students. Self-administrated questionnaires were completed by 556 college students majoring food-related subjects in Kangwon-do area. The results were as fellows : 1. Male subjects liked meat (Calbi, Bulgogi, Seolungtang) and female subjects liked Kimchi and soybean soup. Both genders, however, disliked seasoned vegetables. 2. In the frequency of taking, Kimchi had the highest rank followed by Bibimbab and Seolungtang in higher order. 3. The first choice of both family and friends eating out was Korean foods. 4. The top two reasons for selecting Korean foods were their deliciousness and availability in higher order. 5. According to this study, the establishment of standardized recipe and the different way of facing Korean foods of individuals (Koreans) are promptly required for the globalization of Korean foods. 6. The nutritional knowledge of the subjects were limited and restricted to simple facts regardless of their major.

• 제어로봇시스템학회:학술대회논문집
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• 2002.10a
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• pp.56.2-56
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• 2002

A dye process of textile industry is important part that finally gives required quality to the textile material. To produce a proper dye for the customers, color management that precise color measurement from original color sample and rapid estimation of corresponding color recipe is most essential. In the practical dye manufacturing process, color management falls into two categories. First one is color management with an expert knowledge of colorist, the other one is computer aided way. In the former management way, color management fully depends on colorists' expert without support of the measurement and computational devices. Objective color management is impossible in this way. The...

• Journal of the Korean Institute of Intelligent Systems
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• v.11 no.3
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• pp.231-240
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• 2001

Conventional expert systems has been criticized due to its lack of capability to adapt to the changing decision-making environments. In literature, many methods have been proposed to make expert systems more environment-adaptive by incorporating fuzzy logic and neural networks. The objective of this paper is to propose a new approach to building a self-evolving expert system inference mechanism by integrating fuzzy neural network and fuzzy rule extraction technique. The main recipe of our proposed approach is to fuzzify the training data, train them by a fuzzy neural network, extract a set of fuzzy rules from the trained network, organize a knowledge base, and refine the fuzzy rules by applying a pruning algorithm when the decision-making environments are detected to be changed significantly. To prove the validity, we tested our proposed self-evolving expert systems inference mechanism by using the bankruptcy data, and compared its results with the conventional neural network. Non-parametric statistical analysis of the experimental results showed that our proposed approach is valid significantly.

• Proceedings of the KIEE Conference
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• 1987.07a
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• pp.436-438
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• 1987

The thermal oxidation recipe has been optimized for very thin (12 nm) capacitor oxide for Mega bit DRAM. The time dependent dielectric breakdown characteristics show that the breakdown voltage and time to breakdown are very high and uniform, indication that our oxide is defect free and suitable for DRAM capacitor dielectric. To our knowledge this is the best oxide quality obtained up tp now around 10 nm.

• Journal of Digital Convergence
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• v.12 no.11
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• pp.617-623
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• 2014

This study aims to organize the pharmacological component of native chicken(NC) by analyzing the bill presented in traditional medicine NC relevant literature. And the analyze the heterogeneity and the common prescription of chicken that a variety of traditional technologies to existing treatment books private data to organize information about the scientific verification. After the analysis by building a DB and want a prescription to traditional book, herbal medicine usability throughout the assessment of the special treatment provided the basis for further product and a variety of functional food development. In addition, the continued expansion of the country and future growth engine industry related businesses through added value of cultural knowledge resources. NC of the relevant search and information system for prescription knowledge. so standardized, conceptualization, formalization is to build a knowledge of traditional medicine NC recipe DB assess the usefulness of medical literature through interdisciplinary research systems to suggest practical ways of alternative medicine and functional food development.

• Korean Journal of Child Studies
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• v.5
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• pp.65-80
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• 1984

The purpose of this study was the description of general trends in feeding, weaning and toilet training in agricultural and fishing communities in Korea, where the traditions are better preserved; thereby to present useful material for improving child rearing practices. The results of this study showed that: 1) Breast-feeding is the dominant form of nursing. The mother nurses freely whenever the baby wants to be fed. The mother caresses the baby while she nurses him. The nursing period is relatively long, up to 1 and a half years. 2) Generally, the time of weaning starts late - between 9 months and 18 months. Many mothers apply a bitter tasting solution to their nipples to aid weaning. The many things give a baby foods, the recipe for which the acquire knowledge from his family and acquaintances. 3) Toilet training generally starts after 1 full year. Potties are commonly used. The infant is reminded of its error whenever it makes a mistake and cleanliness is stressed. Urination and defecation are taught to be dirty things. In summary, discipline is not strict enforced but given naturally as the infants grow: This was interpreted in terms of the traditional way of life and geographical characteristics.