• 정보기술응용연구
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• 제3권4호
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• pp.63-92
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• 2001

1970대 이후 CASE 도구들은 꾸준히 발전되어 오고 활용은 보편화되고 있다. 많은 CASE 도구들은 보다 확대된 기능을 제공하기 위하여 통합되고 연계되고 있다. 한편 E-R 모델은 모델링 도구로서 널리 사용되고 있으며 대부분의 CASE 도구들이 E-R 모델을 지원하고 있다. 본 연구에서는E-R 모델에 내재한 여러 가지 특성과 응용시스템의 기본 요소들 사이에 관계를 설정하고 이를 이용하여 응용시스템을 자동적으로 생성할 수 있는 방법을 제시한다. 먼저 E-R 모델로부터 일정한 규칙에 의해 업무 프로그램, 프로그램간의 링크, 지속적 데이터 등으로 구성된 정형적 응용시스템이 생성된다. 정형적 시스템은 이용자를 위한 인터페이스 설계를 거쳐 최종적인 응용시스템으로 생성된다. 본 연구에서는 제안된 자동생성과정의 실현가능성을 가상의 시스템을 대상으로 검증해 본다. 본 연구에서 제안된 응용시스템의 자동생성 방안은 CASE 도구들의 모델링 기능과 코드 생성 기능을 연계하고 통합할 수 있는 하나의 대안을 제시할 것으로 기대된다. 동시에 종래에 데이터모델링 도구로서 주로 인식되어 온 E-R 모델에 관한 연구를 응용시스템 전체에 대한 모델링의 관점으로 확대할 수 있을 것으로 기대된다.

• 한국식생활문화학회지
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• 제10권1호
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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.

• 한국지역사회생활과학회지
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• 제14권3호
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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.

• 한국식품조리과학회지
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• 제21권4호
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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.

• 대한영양사협회학술지
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• 제14권3호
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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.

• 한국컴퓨터정보학회논문지
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• 제17권6호
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• pp.153-161
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• 2012

본 연구는 웹 환경에서 어플리케이션 복잡도의 빈도분포를 근거로 한계값의 적정성을 분석하기 위한 실험을 하였으며 두 가지 가정을 기준으로 작업하였다. 즉, 절차적 프로그래밍에서 McCabe의 상한값 10과 자바 프로그래밍에서의 Lopez의 상한값 5에 대하여 웹 프로그래밍 구문에 이들 설정값의 적용이 가능한가?에 대한 실험으로 10 웹 사이트 프로젝트를 수집하였고 4,000여개의 ASP파일 표본이 측정되었다. 웹 어플리케이션에 대한 복잡도 빈도분포를 파악한 결과 통합된 웹 어플리케이션의 90% 이상이 복잡도 50이하의 값을 가짐으로써 한계값 50이 제안되었다. 서버, 클라이언트, HTML이 통합된 웹 어플리케이션의 구조상 HTML의 복잡도가 35~40의 값을 가지게 되는데 이는 HTML이 주로 홈 페이지나 사이트 맵을 구성하는 메뉴 형태로 되어 있어 높은 복잡도의 적합성이 설명되었다. 향후 웹 어플리케이션의 구조상 복잡도와 관련된 숨어 있는 속성은 없는지 관련성을 찾아보는 노력이 필요하다.

• 동아시아식생활학회지
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• 제20권5호
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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.

• 대한지역사회영양학회지
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• 제15권4호
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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.

• 한국식생활문화학회지
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• 제28권6호
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• pp.631-639
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• 2013

The purpose of this study was to analyze the post-purchase behavior of customers who experienced cognitive dissonance after exposure to a franchise foodservice advertisement. The study adopted cognitive dissonance theory to explain the dissonance resulting from the combination of advertisements and actual product that consumers received. In detail, the research hypothesized that cognitive dissonance will affect consumers' post-purchase behavior as well as their efforts to reduce dissonance. Exactly 274 questionnaires were used in the analysis. The results showed that more than 80% of respondents were influenced by advertisements when purchasing menus, and 50% were unsatisfied when the provided menu "was not the same as the advertisement shown". It was found that advertisement type did not significantly affect either group that experienced dissonance. In terms of satisfaction, however, the former group showed greater dissatisfaction when dissonance occurred (p<.001). Finally, there was a significant difference between the two groups regarding post-purchase behavior (p<.05). Customers with dissonance were likely to 'express dissatisfaction directly to the store', 'leave negative reviews', and 'participate in negative word-of-mouth'. Thus, the results revealed that cognitive dissonance could significantly influence customer satisfaction and consequently lead to negative post-purchasing behaviors.

• 대한전기학회논문지
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• 제38권3호
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• pp.217-227
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• 1989

발전고의 운정을 감시하기 위한 효과적인 수단으로 공정제어 그래픽 시스템이 제안되었다. 이는 분산 컴퓨터 시스템의 한 적용 형태인 공유 메모리를 이용한 다중프로세서 구조를 사용하므로 기능상 확장성이 있고 실시간 프로세서에 적용이 가능하다. 공유 메모리는 프로세스 값과 사용자 명령을 다루는 실시간 데이타 베이스로 사용된다. 본 시스템에 사용되는 데이타 베이스 파일들은 사용자 대화형 화상편집 프로그램에 해 생성되며 간편하고 사용자에 친근한 특성을 갖는다. 본 공정제어 그래픽 시스템은 발전소 보일러의 운전 감시 및 보일러 제어기의 bcak-up제어기능을 갖도록 구현되어, 실제 울산 화력발전소에 적용되었다. 그 결과 운전자 메뉴에 따라 14페이지 의 칼라 그래픽 화면으로 보일러의 운전 데이타를 정확히 디스플레이 하였으며, 아울러 고장 대응 기능도 원활히 수행하였다. 수행하였다.