• Korean Journal of Community Nutrition
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• v.8 no.3
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• pp.319-326
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• 2003

The purposes of this study were: a) to develop the a quality measurement tool for the contract-managed hospital foodservice, and b) to evaluate their performance with the developed quality measurement tool, and c) to verify the reliability and validity of the quality measurement tool. The developed quality measurement tool comprised two parts, which were foodservice management and medical nutrition care service. The foodservice management part was classified into six functional categories which were Menu, Procurement and Storage, Production and Distribution, Facility and Utility, Sanitation and Safety, and Management and Evaluation. The medical nutrition care service part indicated the medical nutrition care provided. Quality measurement tool had 91 standards and 324 indicators. The quality measurement tools were distributed to the hospital foodservice manager employed by the foodservice company. The 324 indicators were measured by foodservice manager on the 5-Likert-type scales, and then adapted to a 100 point scale. The SPSS Ver. 11.0 was used for statistical analysis. The categories whose scores were evaluated as being high were Procurement', General Sanitation', Personal sanitation' and Waste' and the categories whose scores were evaluated as being low were Diet Order Manual', Standard Recipe', Appropriateness (Facility and Utility)', Check (Facility and Utility)'and Information Management'. All the categories of medical nutrition service were evaluated as having seriously low scores. Therefore, it was necessary for the contract-managed hospital foodservice to improve its performance in the area of medical nutrition care service. For the verification of the developed quality measurement tool, the reliability obtained by calculating Cronbach's α was 0.8747, and the content validity was also proved by scrutiny of the modification of the Professional group's techniques. (Korean J Community Nutrition 8(3) : 319∼326, 2003)

• International Journal of Computer Science & Network Security
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• v.23 no.5
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• pp.89-94
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• 2023

Cloud-based technology is used in different organizations around the world for various purposes. Using this technology, the service providers provide the service mainly SaaS, PaaS and while the cloud service consumer consumes the services by paying for the service they used or accessed by the principle of "pay per use". The customer of the services can get any services being at different places or locations using different machines or electronic devices. Under the conditions of being well organized and having all necessary infrastructures, the services can be accessed suitably. The identified problem in this study is that cloud providers control and monitor the system or tools by ignoring the calculation and consideration of various faults made from the cloud provider side during service delivery. There are currently problems with ignoring the consumer or client during the monitoring and mentoring system for cloud services consumed at the customer or client level by SLA provisions. The new framework was developed to address the above-mentioned problems. The framework was developed as a unified modeling language. Eight basic components are used to develop the framework. For this research, the researcher developed a prototype by using a selected cloud tool to simulate and java programming language to write a code as well as MySQL to store data during SLA. The researcher used different criteria to validate the developed framework i.e. to validate SLA that is concerned with a cloud service provider, validate what happened when the request from the client-side is less than what is specified in SLA and above what is specified in SLA as well as implementing the monitoring mechanism using the developed Monitoring component. The researcher observed that with the 1st and 3rd criteria the service level agreement was violated and this indicated that if the Service level agreement is monitored or managed only by cloud service prover, there is a violation of LSA. Therefore, the researcher recommended that the service level agreement be managed by both cloud service providers and service consumers in the cloud computing environment.

• Korean Journal of Organic Agriculture
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• v.28 no.4
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• pp.491-504
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• 2020

School food services using environment-friendly agricultural products (E.F.A.E) have been promoted by school food service center (S.F.S.C) of each county in Chungnam. Since Dangjin S.F.S.C was established for the first time in 2011, 13 S.F.S.Cs have been established in 13 counties of Chungnam. 9 S.F.S.Cs of them have been managed directly by each county and 4 S.F.S.Cs of them managed by contracted cooperatives. Price deviation of 8 foodstuffs (rice, radish, spinach, cabbage, scallion, onion, garlic and potato) which are consumed much relatively was showed differently by counties. And in the average price of 8 foodstuffs, that of foodstuffs produced within the county was lower than that of produced in Chungnam and domestic. Also, the coefficient of variation of school foodstuffs was lower than that of retail market because S.F.S.C has procured school foodstuffs by contract cultivation between each S.F.S.C and producers. Contract cultivation effected on E.F.A.E price stability and producers' farm income.

• Journal of Agricultural Extension & Community Development
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• v.16 no.1
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• pp.69-98
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• 2009

This study empirically studies the effects of Agricultural Technology Service Center's educational program for farmers on their incomes. The educational program for farmers has widely been managed in discourse and policy in Korea. In 2008, Agricultural Technology Service Center managed 88 educational program for farmers, where 6,409 farmers received a certificate. While there are important studies, most of them have concentrated on qualitative analysis and noneconomic effects to an educational program for farmers. This study tried to analyze whether or not there is an economic effect of an educational program for farmers, focusing on the relationship between the educational program for farmers and their income status. Multilevel models (or hierarchical linear models) were applied to this study. Multilevel model is a quantitative model of parameters that vary at more than one level and show hierarchical structures between levels. This study particularly accentuates that an educational program for farmers is more meaningful when it can raise farmers' incomes by region and by educational program for farmers.

• Journal of the Korea Society for Simulation
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• v.8 no.4
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• pp.125-136
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• 1999

In the forthcoming public ATM/B-ISDN, the efficient resource management with pre-planned transit networking which public domain NNI signaling is essential to maintain high network utilization and to assure QoS to the multimedia service users. For this purpose the transit networks must be managed according to the bearer service capability which is defined by ATM Forum and ITU-T. In this paper, we introduce an implementation of ATM transit networking with ATM VP-XC(Virtual Path cross-connect) and US(Network Management System). The functions of ATM VP-XC and NMS have been simulated with OPNET 6.1 modules. We implemented the F4 OAM functions of ATM VP connection according to the ITU-T 1.610 recommendation. Also, the ATM VP transit networking is managed by the NMS according to the connection management architecture of the TWN(Telecommunications Management Network) /TINA ( Telecommunications Information Networking Architecture).

• International Journal of Computer Science & Network Security
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• v.23 no.5
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• pp.65-72
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• 2023

Cloud Computing is one of the current research areas in computer science. Recently, Cloud is the buzz word used everywhere in IT industries; It introduced the notion of 'pay as you use' and revolutionized developments in IT. The rapid growth of modernized cloud computing leads to 24×7 accessing of e-resources from anywhere at any time. It offers storage as a service where users' data can be stored on a cloud which is managed by a third party who is called Cloud Service Provider (CSP). Since users' data are managed by a third party, it must be encrypted ensuring confidentiality and privacy of the data. There are different types of cryptographic algorithms used for cloud security; in this article, the algorithms and their security measures are discussed.

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.233-247
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• 2003

This research was conducted to analyze the difference of perception of employee-feeding foodservice according to the types of foodservice. To survey the perception of employee-feeding foodservice among customers, the questionnaire consisted of the perception of employee-feeding foodservice. The questionnaires were sent to randomly selected customers of employee-feeding foodservice 120 each at two public organizations, two companies and two colleges, SPSS was used for descriptive analysis, computing Cronbach's Alpha value and Anova test. 678 of users of self-managed foodservices, and 660 of contracted foodservices, total 1,338 answered for the survey. Among them 67.9%(69.9% at self-managed foodservices, 65.9% at contracted foodservices) were male and 32.1%(30.1% at self-managed foodservices, 34.1% at contracted foodservices) were female. As for the age group, twenties were the major with 48.5% at self-managed foodservices, 56.2% at contracted foodservices. For the reason of visiting cafeteria low price was answered by 40.9% at self-managed foodservices, while approachable location were ranked first by 45% at contracted foodservices. Foodservice perception evaluation of foodservice in four categories showed significant differences: quality of the foods(p<0.001), sanitation(p<0.05), tangibility(p<0.001), empathy(p<0.05). Among the four categories tangibility(2.80$\pm$0.69) showed the highest perception at self-managed foodservices, while at contracted foodservices quality of foods (2.82$\pm$0.61) was with highest recognition.

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.197-208
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• 2003

This study was surveyed to provide the information on current operational practices and issues of contract-managed foodservice companies. Questionnaires were distributed to 79 contract-managed foodservice companies (eight large-size, 48 mid-size, 23 small-size companies) from March to May in 2002. The contract-managed foodservice companies provided averages of 269,184 (range 140,036-503,500), 14,837 (range 450-75,269), and 4,065 (range 930-8,050) meals daily from large, medium, and small-size companies, respectively. The companies managed to averages of 268.2 (160-619) foodservice contracts at large-size companies, 21.9 (5-63) contracts at mid-size companies, and 4.7 (1-10) contracts at small-size companies. The average numbers of dietitians were 298.6 (range 104-671) in large-size companies, 22.2(6-86) in mid-size companies, and 3.8(1-9) in small-size companies. The averages of sales were 156.5 billion at large-size companies, 6.7 billion at mid-size companies, and 1.7 billion at small-size companies in 2001. The contract was two types including management fee contract(5%), and profit and loss contract(95%). The cost ratios for office foodservice were 59.5% at food cost, 24.2% at labor cost, 6.3% at profit, and 10.1% at other cost. For hospital foodservice, the ratios were 54.0% at the food cost, 34.6% at labor cost, 3.0% at profit, and 11.8% at other cost. For high school foodservice, the ratios were 62.2% at the food cost, 21.5% at labor cost, 5.4% at profit, and 11.2% at other cost. When the contractors managed to the foodservice, the most important matters were the sanitation management and customer satisfaction. Also, the difficult problems were excess investment of equipments and low meal prices.

• Journal of Nutrition and Health
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• v.36 no.10
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• pp.1083-1093
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• 2003

Efficient financial management is a critical factor in achieving school foodservice goals. The objective of this study was to suggest efficient financial management practices in secondary school foodservices. In pursuit of this objective, we first identified performance indexes for measuring the success of financial management. Second, we suggested financial management standards, financial data classification methods and a report system. Last, we analyzed operating ratios with the financial data of self-operated and contract-managed school food services. The data were collected through an open-ended questionnaire from 10 middle/high school foodservices in Seoul and Kyeonggi Provincial during on-sites visits and interviews with dieticians and managers. Student participation, sales goals, re-contract frequency and number and cost of disaster loss were identified as the performance indexes for financial management. Income statements were compiled by identifying and classifying financial data. Total revenues consisted of subsidies, meal sales, other revenue and interest. Expenditures consisted of purchased food, salaries and wages, utility costs, office supplies, kitchen supplies, purchased services, company overhead indirect costs, facility investment and maintenance, facility usage expenses, employee benefits and miscellaneous. Mean price of a meal was 2,326 won at self-operated foodservices when the subsidies were included as revenues and 2,360 won at contract-managed foodservices. When including the subsidies as revenues, the operating ratios of self-operated foodservice showed that the food cost percentage was 66.9％, labor cost 23.2％, operation cost 9.9％ and profit 0％. The correspond figures at contract-managed foodservices were 57.6％, 21.5％, 15.3％, and 5.5％, respectively. Food costs in self-operated foodservices was significantly higher than that for contract-managed foodservices, however, facility investment and maintenance and facility usage expenses at self-operated foodservices was significantly lower than those for contract-managed foodservices. Based on this study, the methodology and classification system of financial data was found to be applicable to assess the financial structure of school foodservices.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.404-410
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• 2016

This study aims to investigate the satisfactions with school food service for elementary and middle school parents. We surveyed parents about their concerns regarding food materials, the perception of free school food service, improvement of free school food service and satisfaction with the quality of school food service. The regions were classified into two categories according to the operation of a school food service center. The respondents with greater concern and cooperative purchase of food materials had higher satisfaction with the quality of school food service. It is interesting to note that school food service centers managed directly by the local government had higher satisfaction than those operated by private enterprises with respect to the quality of the school food service. The results of this study can contribute to the establishment of school food service and school food service center policies in the future.