• The Journal of the Convergence on Culture Technology
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• v.6 no.3
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• pp.33-43
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• 2020

The purpose of this study is to investigate the level of payment of accommodation charge to hotel customers and to analyze the differences in hotel choice factors according to the level of payment(low, medium and high prices) to present marketing measures for attracting customers by hotel price range. To achieve the purpose of research, a survey was conducted on hotel customers from February 1, 2020 to April 30, 2020. A total of 350 questionnaires were distributed, eliminating 45 inappropriate copies for analysis, and finally utilizing 305 questionnaires for analysis. According to the analysis, among the basic factors, the biggest difference between groups was hotel size, breakfast menu, restaurants, and auxiliary facilities. It was analyzed that there are differences between groups in the amenity section in the room factor and outside tourism programs in the incidental factor. The main factors were analyzed as the most important factor, although there were no differences between groups. Based on this, the marketing plan is proposed as follows. Low-cost hotels are targeted at women in their 20s with high school diplomas, and it is recommended to have low-cost price policies and promotions. Mid-priced hotels are targeted at men in their 40s with college degrees, and they should strive to operate shuttle buses, promote room prices, and educate employees. In the case of high-priced hotels, it was analyzed that overall service reinforcement, employee education, and viral marketing are important, targeting high school graduates in their 20s.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.201-207
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• 1997

This survey was based on the college students opinions on their cafeteria in northern Kyungkido area during three weeks(5th Nov.∼21st Nov., 1996). The rate of the daily usage of the college cafeteria was 64.29% in day time class, 44.35% in night time class. The first reason of using the college cafeteria was 'no other place to eat' in day time class(49.38%) and night time class(68.01%). The second reason was 'to be economical' and the third was 'to save the time'. The main reason for not using the college cafeteria was 'bad taste' in day time class(52.09%) and night time class(31.99%). The percentage of the students who ate outside of the college in day time class was 68.63% and night time class was 37.37, 31.18% of the night time class ate the dinner at home after school. The average type of the meal were : the boiled rice, noodles, cookies and bread(from the most to the least). The students survey showed rather dissatisfactory response on taste, preference, the number of the side dishes except the quantity of the food. The necessary improvements for the college cafeteria were, first, 'improve the quality and taste of the food' and 'increase the variety of the menu', 'lower the price' and 'sanitation' were followed.

• Journal of the Korean Society of Food Culture
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• v.14 no.3
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• pp.189-202
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• 1999

The study was carried out from March to May in 1998 to compare the food habits and food preference of 391 men in Kyung Nam area who were between twenties and sixties. The summarized results are as follow: 1. The 30's were highest(173.8cm) and the 60's were lowest(168.3cm) in their average stature. The 30's were heaviest(68.2Kg) and the 20's were lightest(62.3Kg) in their average weight(P<0.001). Average BMI was highest in the 50's and lowest in the 20's. 2. Average food habit score of the subjects(4.08) was as low as belonging to the poor group and lowest was 20's. 3. The rate of not eating was highest in the breakfast and the subjects ate breakfast more as they were older(P<0.001). The serious problem of food habit was irregular eating time. The subjects ate in the more irregular time as they were younger. 4. 88.9% of the subjects preferred cooked rice and cereals as their main food, kimchi as their side dish and fruit as their eating between meals. 5. We found great differences in the kinds and number of drinkings subjects preferred as their ages(P<0.001). 20's preferred cider and cola. 30's, 40's and 50's preferred coffee and 60's preferred ginseng tea and citron tea. The rate of smoking was higher in 30's and 40's then in 20's and 50's. 6. 72.9% of the 20's and 16.7% of the 60's ate instant food more than 2-3 times a week. They ate Ramen most often because of its convenience. They ate out more as they were younger and preferred Korean food as their eating out menu. 7. The degree of preference in a sweet taste was highest in 20's and lowest in 40's (P<0.01) and the degree in the preference of a sour taste became lower as they were older(P<0.001). Only in the preference of a salty taste, we could find the difference of the BMI level. They showed high degree in the preference of a salty taste as the order of the over-weight group, normal group, under-weight group and fat group. They showed meaningful correlationship between the level of BMI and the degree of preference of a salty taste in 20's and 40's and between the food habit score and the level of BMI in 60's (P<0.05).

• Hwankyungkyoyuk
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• v.11 no.2
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• pp.130-143
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• 1998

This study was conducted as a preliminary step to establish a model for the practical application of environmental education related to food wastes collected from elementary school foodservices. Methods of treatment and present recycling status of food wastes in elementary schools in Kyonggido were surveyed. The consciousness of dieticians who have been serving for elementary school foodservices was also analyzed through the survey questions concerning environmental education for the reduction and recycling of food wastes. The results derived from this survey were as follows: The major portion of food wastes from elementary school foodservices was constituted with vegetables and soup, and an average amount of food wastes per day was highest in June and July. Therefore environmental education related to reduction of wastes was needed in the first semester of school terms, and the possible reduction of food wastes achieved through the proper planning of school foodservice menu was also needed. In most cases food wastes were collected and treated by animal growing farmers or composted by machines in school. In operating composting machines microorganism inoculant was mostly used but dieticians pointed out the problem of a nasty odor, insects, and high energy consumption. This situation means it has not been operated efficiently and suggests an efficiency problem of machine composting in elementary schools because composting itself is based on the aerobic digestion and high temperature fermentation which kills insects and harmful microorganisms. Elementary school dieticians in Kyonggido were aware that food wastes cause main pollution problem, and that food wastes are valuable resources which can be recycled, and recycling of food wastes is inevitable. But more than half of the schools surveyed have not been reused food wastes in school, so a proper model for recycling and reuse of food wastes in school grounds was thought to be needed. Environmental education programs related to food wastes have not been peformed in more than half of the schools surveyed. It was concluded that the following three plans will be helpful to reduce school food wastes. First, environmental education should be enforced, second, teachers' and dieticians' intensive teaching concerning food wastes should be needed, and finally establishment of a model for recycling and reuse of food wastes in school grounds and its application to environmental education would offer a valuable field experience to school students.

• Korean journal of communication and information
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• v.47
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• pp.50-73
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• 2009

A tendency to ignore the existence of public space in Korea under the Japanese colonial period seems to be driven from nationalist historiography in which all historical events under the colonial power have to be interpreted in terms of militant controls and resistances against them. Historical approach to mass media of that period has lasted to be saturated with the tendency and forced history students to stick to the nationalist guidelines. Struggles against Japanese imperial power by national-capital-operated newspaper have been a main menu of studies on the period's communication. The media were often hailed as fighting the colonial power for nation's independence. The present thesis aims to criticize the nationalist point of view and to reveal that nationalist interpretations may miss a variety of historical information. Even under the severe surveillance of colonial police some journalists tried either to inform officially or to smuggle into informed groups. The colonized society could experienced fields of public-ness throughout the practices of such as media fields, cultural fields, political fields. Those fields, of course, didn't come from the graceful favor of the colonial power but from the construction of the colonized. The public-ness seemed to be born for the easiness of control, but became later a constructed field of public-ness with which the colonized semiotically wrestled the power and grew a modern type of political (un)consciousness. Depicting what happened just before 815 liberation day in Korea the present paper showed that the less nationalist historiography can render help to those seeking political practices of the colonized in a micro-level.

• Journal of Digital Convergence
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• v.18 no.10
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• pp.1-12
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• 2020

This is a study on the direction of the teaching support program contents analysis and teaching support platform of the teaching and learning center. To this end, in April 2020, a literature study was conducted, an analysis of the current status of teaching support at other universities and K universities, an analysis of professor interviews, and expert verification were conducted. The main research results are as follows. First, as a result of examining the current status of teaching support programs at 24 universities, it was confirmed that special lectures on teaching methods, class consulting, teaching method research meetings, and educational resource rooms were operated as representative programs. Second, the basic structure of the platform is composed of a lecture case sharing bulletin board to enable active exchange of opinions on teaching methods among teachers, a teaching support program application bulletin board to enable application for a teaching method program, and Edu-tech to activate the platform, and a professor support menu. Third, the contents of the teaching support platform were implemented based on the basic structure of the teaching support platform. This study analyzed the contents of the teaching support program and conducted a study to suggest the direction of the teaching support platform to discuss the direction of establishing an effective teaching support platform.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.9 no.4
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• pp.145-152
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• 2009

Domestic Kori-1 MCR was partially modified in 2007 and will be renovated entirely in 2013. Digital devices partially replacing original analog devices have been introduced and standard alone computer systems such as SPDS have been integrated into the plant computer. Upgrading KSNP's MCR based on the ditalization is planned for 2015. However, the site engineers and operators are reluctant to the advanced systems. Therefore, a prototype for the KSNP's advanced MCR has been developed to increase the acceptance level of the operators and field engineers and also, to evaluate user interfaces and I&C architecture. For enhancing support of the operators' work, a P&ID based display system composed of multi-layers, which are linked through a context sensitive menu each other, has been adopted. The $1^{st}$ layer displays a simplified P&ID, the $2^{nd}$ layer control related diagrams such as controllers and logic diagrams, the $3^{rd}$ layer trends, etc. The end point view of MCR for KSNP is also suggested considering reliability and operability of the digital systems. Additionally, modernization strategies over the overhaul periods, that do not have much impact on operation and configuration efforts are suggested.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.1-14
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• 2011

This study has been conducted to research the interests and tastes in Korean cuisine aiming at Germans who have lived in Korea for over 6 months, create new Korean menu items to their taste, and provide preliminary data for the globalization of Korean cuisine. Germans living in Korea tend to prefer Korean dishes as much as German dishes, and males have more opportunities to have different Korean dishes than females through social activities. Most of them answered that they barely cook Korean food and gave low marks for the globalization of Korean food and ease of cooking. The main reason given for not cooking Korean food themselves was that it is complicated to cook, which is a direct indication of the lack of knowledge of the recipes. Therefore, the importance of simplification and standardization of recipes for the globalization of Korean food was revealed. From the study on Korean food preferences based on the restaurant frequenting practices of Germans, the most popular Korean restaurants were those which were located in popular restaurant districts or within walking distance and those with an elegant or tranquil ambience. To promote the globalization of Korean food, development of diverse easy recipes or education about Korean dishes for foreigners would enhance their understanding and familiarity of Korean cuisine.

• Journal of the Korea Convergence Society
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• v.12 no.12
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• pp.19-29
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• 2021

Although several industrial revolutions and technological developments have provided time for modern people, more than 75% of modern people are currently suffering from the problem of "lack of time". Therefore, in this paper, it was judged that it was necessary to improve the mobile APP service for efficient time management of modern people, and a study was conducted on the development of usability evaluation tools. First, the current status was analyzed through case studies of six time management apps with different purposes, and then usability studies were conducted to establish a total of five evaluation principles with operability, cognition, user suitability, minimization of work errors, and sharing. Based on this, a draft of the time management mobile app usability evaluation item was prepared, and a total of 44 usability evaluation tool items were derived through three Delphi surveys of design experts over 5 years and less than 10 years. As a result, intuitive screen and menu composition and user's perception of content were evaluated as the most important factors, and conclusions such as the need to improve the structure and function of the main content screen for user error prevention and usability were drawn. This study will not only contribute to improving the usability of existing time management mobile apps, but will also be used as a material for designing an integrated time management platform for efficient time management and purpose promotion in the future, and is expected to be used as an academic reference.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.32 no.2
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• pp.49-67
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• 2021

The school library provides a mobile web service that allows access to the library catalog system, and provides services that reflect the needs of search and consider the characteristics of mobile devices. Therefore, this study conducted a literature review, an analysis of the current status of school library mobile web services, and a survey of the mobile service user experience of students and teachers to find the contents and service plans for school library mobile app services that meet the school library mobile needs. Based on the survey, the contents and design plan of the school library DLS mobile service was prepared. First, the steps were reduced from step 4 to step 3. In the first step, solution of screen clipping errors in registering as a member and various login platforms for accessibility are needed. In the second step, integrated search and detailed search, provision of materials for use and reading education, post-booking activities, guides and announcements on the use of the affiliated school library, inter-loan, and e-books are provided as main menu. In the third step, it was proposed to provide related functions such as reservations as well as the display of the detailed screen of the search results of the collection. This study can be used not only to develop dedicated mobile app services, but also to change current web-based mobile services.