• Korean Journal of Community Nutrition
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• v.14 no.2
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• pp.216-228
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• 2009

The purpose of the study was to investigate the influences of contract foodservice managers' personal characteristics, foodservice characteristics and organizational characteristics on job satisfaction, including interpersonal relationships, self-actualization and promotion opportunity categories. A survey was administered to four hundred contract foodservice managers of five large companies and five small/medium companies in the Seoul and Kyungin areas. The final response rate was 66%(N=265), and the data were analyzed using SPSS Windows(ver. 12.0). The respondents were 76.1% female, average age 28.8 years, and 73.0% were regular workers. Contract foodservices have profit and loss contracts(69.1%), single menu types(59.6%) and buffet serving styles(37.7%). There are significant differences of job satisfaction by some personal characteristic variables(gender, martial status, age, education, position, work hours, period of working for the present company, and payroll per year) and foodservice characteristic variables(type of contract and charge of food costs). In three job satisfaction categories, foodservice managers reported the highest interpersonal relationship satisfaction, following self-actualization satisfaction and promotion opportunity satisfaction in both large companies and small/medium companies. However, foodservice managers of large companies tended to be more satisfied regarding their promotion opportunities than foodservice managers of small/medium companies(p<0.05). Work hours, number of meals served/day, male, workload, communication with the clients, relationship with co-workers, obvious role and autonomy were significant factors to increase the job satisfaction in contract foodservices of large companies. On the other hand, relationships with co-workers and males were significant factors to increase the job satisfaction in contract foodservices of small/medium companies. This research suggests that contract foodservice companies need to understand the characteristics of their managers, foodservices and organizations to enhance the job satisfaction of foodservice managers and to develop specified human resource management strategies that can be applied to each company scale.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.33-43
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• 2003

This study was carried out to examine the status of eating out and flour preference of some houses in Yosu, Chonnam area. The survey was conducted using a questionnaire in Yosu. The results are as follows. The majority of monthly income of household was 1∼2 million won with 50.1%. The highest family composition was couple and children with 75.6% and the highest number of family member was 3∼4 with 57%. The highest type of housing was an apartment with 67.1% while its ownership was, the highest in self-own with 69.9%. The highest frequency to dine out with a family was once a month and the lower age and higher education background was, the higher frequency to dine out was resulted. The menu was mainly the Korean food. The highest rate of flour-based meals was 2 or 3 times a week. The most popular kind was Ramen.

• Journal of Information Technology Application
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• v.3 no.4
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• pp.63-92
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• 2001

This paper makes an attempt to look at the process of automatically generating an application software system based on the Entity-Relationship (E-R) model. Basically, the process consists of five steps as follows: First, the designer develops an E-R model of an real-world system. Second, the software generator automatically generates a stereo-type application system. Third, the generator produces database schema and link information between application programs. Fourth, the designer designs the user interface including menu, screen design and so on. Finally, the generator completes the process integrating all the elements of an application system. Five basic program generation rules, three extended rules and a database generation rule have been suggested. By following each rule with the generator, the designer can build an application with an extremely efficient manner compared with traditional approaches. A case study has been included in order to show the applicability of the automated software generation process suggested in this paper. It has been demonstrated from the case study that the idea of applying an automated generator in systems development based upon the E-R model worked well.

• Journal of the Korean Society of Food Culture
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• v.10 no.1
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• pp.67-74
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• 1995

This study researched microbial change of quality according to the various phases of product flow of cooked pea and rice, cold cucumber and seaweed soup, soybean sprouts japchae feeding urban type of a commissary school and a satellite school in Daejeon area, also it suggested the possibility that the central commissary foodservice system can be established and utilized more developmental to identify its food of variation of temperature and state of safety unitl 3 hours after cooking for the case of delay of distribution and holding because of the satellite school of geographical location and traffic problem. The critical Control Points identified for each category of menu items were: Boiled pea and rice: inadequate distribution, holding and storing before assembly; Cold cucumber and seaweed soup: pre-preparation and post-preparation after cooking; Soybean sprouts japchae: Pre-preparation, post-preparation and storing. As the result of observation of the variation of temperature and microbial safety according to the delay of distribution and holding for each food, all of them were relatively safe until 3 hours after cooking, but cold cucumber and seaweed soup being stored for 3 hours, the value of E. coli is $10^3$ CFU/g. The variation of temperature was more extreme in soybean sprouts japchae than cooked pea and rice and cold cucumber and seaweed soup. It was proved that the stainless container was excellent and that adequate holding container should be used.

• The Korean Journal of Community Living Science
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• v.14 no.3
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• pp.75-87
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• 2003

This study was conducted to find the number of meals skipped and the types of main meals consumed by people in Miryang and Daegu. The subjects consisted of elementary school students(ES), middle school students(MS), high school students(HS), college students(CS) and adults, divided into below the age of 40(AU) and above the age of 40(AA). Data were collected through a 7-day dietary record from 941 subjects. The definition of rice-based meal(RM) and wheat-based meal(WM) depends on the type of grain eaten in the main dish, rice or wheat flour, respectively, regardless of the menu. Out of all the meals consumed by the subjects during 7 days before the survey, 71.5% of the meals consumed were RM, 13.1 ％ of the meals consumed was WM and 12.5% of the meals was skipped. Of the meals skipped, breakfast-skipping was the highest with 27.1%. There's no difference by region and sex. But there were several differences by age. The rates of skipped meal were high for CS, AU, HS, and MS in order. Especially the breakfast-skipping for CS was highest as 47.9%. In the types of main meal, the rates of RM was highest at breakfast and lowest at lunch. The rates of RM was higher in Miryang than Daegu, and there was no difference by sex. The rates of RM was high for AA, HS, ES and AU in order. ES and HS, who had highest rates of WM, had the highest WM consumption at lunch. It is because of school food service at lunch. Since the younger population consumed more RM compared to the older population, it can be speculated that more WM will be consumed in the future. Also efforts need to be made to discourage skipping meals.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.496-504
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• 2005

With the enlargement of school meals, the lunch program has played an important role in educating young students about good eating habits and food Preferences. The objective of this study was to investigate the awareness and preference of vegetables and to provide preliminary data required for framing a menu of school meals to help students maintain good food preference and eating habits with a balanced food diet. A survey was conducted from 25th October to 27th November, 2004 with 873 elementary school students (M: 474, F:399) in the 4th, 5th, or 6th grade of 6 schools in Daegu and Gyeong sang but do (Yongchon, Gumi, Pohang). Satisfaction for the school meal was rated by $52\%$ of the students and 'rice and soup' was the favorite meal type. Eating habits of students were not influenced by the employment status of their mothers. Only $11.2\%$ of students selected vegetable as their favorite food. Marsh mallow, taro stem, green bean sprouts, crown daisy and broccoli showed very low awareness and were selected as the least favorite vegetables. The most important criteria of preference were the taste and eating experience of the vegetables. The most preferred cooking method of the vegetables was tchigae which is a simple stew. Recognition of frequency for daily eating vegetables significantly affected the real intake of vegetables for everyday meals and the preference of vegetables also significantly affected the vegetable intake from the school meals. Compared to the school dietitian, mothers showed a greater frequency in being selecting as an educator of nutritional information. The above results indicated the need to improve the level of students' understanding of the importance of vegetables in the daily diet with parental education and publicity.

• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.229-242
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• 2008

This study examined foodservice management performance in child-care centers and suggests ways in which meal service quality can be improved. Questionnaires were distributed to 51 child-care facilities. The majority of respondents were facility directors (dietitians) and their facility type was tax-paid (92.2%). The dietitian response rate was 51.0%, and the majority (96.2%) were hired with co-management status, visiting a facility once a week (76.0%). Only 52.1% of the facilities had menu planning by a dietitian, and improvements were needed in terms of planning menus with standardized recipes, especially for infant meals. The monthly food cost per child was 47,394 won, and the labor cost for a co-management dietitian was 3,670 won per child, indicating 21.8% and 1.8% of the tuition fee, respectively. Other necessary improvements included: more reliable food purchasing management, securing additional foodservice equipment, and better sanitation management. In addition, respondents rated the following as requirements to ensure high quality meal service: 'modernized foodservice equipment and facilities', 'government financial support', and 'information on nutrition and foodservice management provided by dietitians'. Based on the study results, the following are recommendations for improving meal service quality in child-care centers: Dietitian placement should be extended to facilities of over 50-capacity in addition to their current placement in facilities of over 100-capacity, and co-management dietitians should have their control span restricted to two facilities instead of five. Finally, nationwide nutrition support plans and nutrition education programs should be developed and implemented by dietitians, and their roles should be extended to foodservice mangers as well as nutrition teachers.

• Journal of the Korea Society of Computer and Information
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• v.17 no.6
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• pp.153-161
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• 2012

In this empirical study at the Web environment based on the frequency distribution of the cyclomatic complexity number of the application, the relevance of the threshold has been analyzed with the next two assumptions. The upper bound established by McCabe in the procedural programming equals 10 and the upper bound established by Lopez in the Java programming equals 5. Which numerical value can be adapted to Web application contexts? In order to answer this 10 web site projects have been collected and a sample of more than 4,000 ASP files has been measured. After analyzing the frequency distribution of the cyclomatic complexity of the Web application, experiment result is that more than 90% of Web application have a complexity less than 50 and also 50 is proposed as threshold of Web application. Web application has the complex architecture with Server, Client and HTML, and the HTML side has the high complexity 35~40. The reason of high complexity is that HTML program is usually made of menu type for home page or site map, and the relevance of that has been explained. In the near future we need to find out if there exist some hidden properties of the Web application architecture related to complexity.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.823-835
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• 2010

The research aimed to measure the efficiency of using multi stores in a foodservice company using by DEA (data envelopment analysis) which is a new management science technique. The study also attempted to identify relevant variables affecting DEA efficiency in order to suggest methods for improving efficiency. The data were collected from 148 contract foodservice operations, which were operated in similar fashion in October 2009. The DEA efficiency was calculated as an output-oriented BCC Model. Sales, and CSI (customer satisfaction index) were used as output variables whereas food cost, labor cost, and management expense were used as input variables to calculate the DEA efficiency. Operation process variables of the unit consisted of the were consist of ratio of regular employee, ratio of housekeeper, meal counts, meal price, food cost per meal, contract period, number of menu items, forecasting accuracy, order accuracy, inventory turnover, use of processed food, deviation of food cost, number of new menus, and number of events. According to the BCC score and profitability, units were classified into four groups: High efficiency-high profitability (HEHP), High efficiency-low profitability (HELP), Low efficiency-high profitability (LEHP), and Low efficiency-low profitability (LELP). The HEHP group contained 54 units, which mostly contracted management fee type and had a high meal price. The units were also very large and, served three meals. Twenty of the units were operated with high labor cost: most of these were factories and hospitals. The LEHP group contained 20 units, that were mainly office stores of large scale and medium price. Fifty-four LELP group had a low meal price. A high performance group must have high efficiency, profitability, and satisfaction. The BCC score was over 0.969, the meal price was over 4,116 won, the food cost was over 2,077 won, and meal counts per month were over 10,212 meals.

• Korean Journal of Community Nutrition
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• v.15 no.4
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• pp.507-512
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• 2010

This study was conducted to offer basic data that give effective ways to inform the country-of-origin labeling, where the ingredients they are serving are from, at school foodservice and to reconsider the importance of the labeling origin based on the survey by the elementary school students. 96.0% of the elementary school students agreed to the regulation about the country-of-origin labeling and the older students were influenced more by media and also supported the labeling. About the tendency of ingesting food from the country the students didn't like, 69% of them disagreed to eat. In the ways to label the country-of-origin labeling at school foodservice, elementary school students recognized easily the indication of origin designed by menu items, letter type. 76% of elementary school students checked the country-of-origin labeling posted at restaurants. When the students eat out, 68% of them were unwilling to have the food using the ingredients from the country they don't like. The country-of-origin for main ingredients such as beef, pork, chicken and other meat products, rice, kimchi had high importance scores. We found that the students think about the country-of-origin for main ingredients is important. Consequently, education and public relations of the country-of-origin labeling for elementary school students would be required.