• 한국식품과학회지
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• 제36권1호
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• pp.174-182
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• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.

• 대한영양사협회학술지
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• 제28권3호
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• pp.182-194
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• 2022

After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.

• 한국식품영양과학회지
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• 제39권6호
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• pp.909-919
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• 2010

본 연구는 전 지역의 학교급식 영양사와 외식업체 종사자를 대상으로 학교급식 및 외식업체에서의 전처리 농산물 식재료의 사용실태와 농산물 이용의 효율을 높이기 위한 요구도에 관하여 설문조사를 실시하였다. 조사대상자의 업종형태에서는 학교급식이 181명(29.8%)이었고, 외식산업은 64명(26.1%)이었다. 학교급식의 운영형태는 148개교(81.8%)가 직영급식으로, 33개교(18.2%)가 위탁급식으로 운영되었으며, 외식업체는 프랜차이즈 레스토랑(45.3%)이 가장 많았다. 식재료 공급업체 선정 시 중요하게 고려하는 요소로는 학교급식 및 외식업체 모두에서 식재료의 품질이 가장 중요한 것으로 나타났고, 2순위로 중요하게 고려하는 요소로는 학교급식의 경우 공급업체의 위생시설(HACCP인증 여부)이 외식산업의 경우 식재료의 가격으로 조사되었다. 학교급식 및 외식업체에서의 전처리 농산물 식재료 구매 시 어려운 점으로는 식재료의 품질 및 신선도 저하가, 검수 시 어려운점으로는 식재료의 품질여부를 육안으로 구분하기 어려움이 전처리 농산물 식재료 사용에 있어서는 식재료의 품질에 가장 큰 비중을 두었다. 또한 전처리 농산물 식재료 조리시 가장 큰 문제점은 학교급식에서는 재세척의 필요성이, 외식업체에서는 일정하지 않은 크기인 것으로 나타났다. 학교급식에서 운영형태에 따른 계약기간으로 직영에서는 1개월이 39.2%로 가장 많은 반면 위탁에서는 1년 이상이 81.8%로 가장 많아 운영형태에 따른 계약기간에서 유의적 차이를 보였다(p<0.05). 전처리 농산물 식재료의 사용 확대 가능성에 대해 급식 및 외식에서 각각 44.4%와 58.1%가 앞으로 계속 사용이 증가할 것이며 전처리 농산물 식재료의 크기 규격화도 과반수 이상이 필요하다고 답하였다. 전처리 농산물 식재료의 위생 상태에 대한 불신으로 학교급식의 96.0%, 외식산업의 78.3%가 개봉 후 다시 세척을 하고 있었으며 위생 상태에 대한 불신이 전처리 농산물 식재료의 가장 중요한 문제점으로 지적되었다. 주로 이용하고 있는 전처리 농산물 식재료의 형태에서는 학교급식과 외식산업 모두 일반농산물을 많이 사용하고 있었고, 전처리 농산물 식재료를 사용하는 주된 용도로는 학교급식과 외식업체 모두 볶음과 무침으로 나타났다. 전처리 식재료의 유통기간 연장을 위해 저온유통과 포장방법에 대한 연구가 요구되어졌으며 또한 향후 식재료의 이용효율을 높이기 위해 학교급식 및 외식업체 모두 포장 개봉 후 갈변 예방법이 필요하다고 하였다. 한편 전처리 농산물 식재료의 처리단계 요구도 조사결과에 따르면 학교급식의 경우 엽채류는 흙먼지제거 단계(36.4%)까지, 외식산업의 경우 다듬기 단계(36.8%)까지 원하였고, 나물류는 학교급식의 경우 40.4%가 데치기 단계까지 원한 반면, 외식업체의 경우 33.3%가 다듬기 단계까지를 원해 업종간 유의적 차이를 보였다(p<0.05). 이상의 결과를 볼 때 학교급식과 외식업체에서는 전처리 농산물 식재료 사용에 대한 요구도는 크지만 공급업체에 대한 불신, 식재료 안전성에 대한 불안감이 사용률을 저하시키고 있었다. 따라서 이러한 문제점들을 개선시키기 위한 대책으로 정부는 대다수의 식재료 공급업체가 중소기업으로 자체적으로 고품질의 안전한 식재료를 생산할 수 있는 인프라가 매우 부족한 점을 감안하여 안전한 식재료를 생산하기 위한 시설 및 공정별 HACCP 모델 개발 등과 같은 연구지원을 강화하여야 할 것이다. 또한 표준화된 식재료가 생산될 수 있도록 전처리 농산물 식재료의 표준규격 및 기준을 제정하고 안전한 식재료 생산을 위한 공정개선 및 소독제의 효과, 유통기한연장, 품질보존 등 다양한 연구가 앞으로 지속적으로 이루어져야 할 것으로 사료되어진다.

• 한국게임학회 논문지
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• 제8권1호
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• pp.79-90
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• 2008

본 논문에서는 동기 기반의 계층적 행동 계획 시스템을 제안한다. 가상 시뮬레이션 게임 환경에서 에이전트는 행동 계획 시스템을 통해 적합한 행동을 선택하게 된다. 행동 선택 시스템은 동기를 추출하고 목표를 선택하고 행동을 생성하고 최적화를 수행한다. 동기를 평가할 때 갑작스럽게 발생하거나 누적된 이벤트에 대해 계산한다. 동기를 선택할 때는 확률 분포를 사용하여 무작위로 선택한다. 계층적 목표 트리를 탐색한 후에 목표를 실행할 수 있다. 행동들을 비교한 후 가장 적합한 행동을 선택하게 된다. 선택을 할 때 안전도 값과 만족도 값을 비교하여 최적화된 행동을 선택한다. 본 연구에서 제안한 시스템을 식당경영 게임에 적용했다.

• 한국식생활문화학회지
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• 제36권4호
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• pp.373-381
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• 2021

The number of vegans has increased rapidly due to religious and ethical beliefs, environmental concerns, health, etc. Also, as interest in healthy and safe food increases, the demand for organic products or nutrition-enhanced products is increasing. Therefore, this study aimed to investigate the selection attributes and purchasing behavior for protein-fortified and vegan snacks. It is anticipated that the results would find use as basic data for developing protein-fortified snacks for vegans that can meet consumer needs and derive marketing strategies. A survey was conducted on 140 consumers. According to the analysis of their purchase behavior, the number of people who had purchased high-protein snacks and vegan snacks was higher than those who did not have prior experience. The reasons for the purchase of protein fortified snacks included 'meal replacement' at 'offline-convenient store/supermarket'. Vegan snacks were purchased for 'ethical beliefs, health, environment' at 'offline-vegan restaurant, bakery'. Both snacks showed above-normal preferences. However, it is necessary to improve taste and flavor when developing these products as these were the factors that negatively impacted the preferences. The attributes were factorized into the 'showing off factor', 'sensory factor', 'credence factor', and 'functional factor' and the 'sensory factor' was considered the most important.

• 한국프랜차이즈경영연구
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• 제15권1호
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• pp.11-27
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• 2024

Purpose: This study empirically examines the bandwagon effects on the adoption of Kiosks for the restaurants' owners. Utilizing Davis (1989)'s Technology Acceptance Model as a framework, this study contributes to the literature by adding a bandwagon effect variable. Bandwagon effect has been studied extensively on the consumer marketing domain in terms of end-user behavior, but not on the business owners' willingness to invest on the new technology. Research design, data, and methodology: Davis (1989)' Technology Acceptance Model with added a bandwagon effect variable was set as a theoretical model. Data was collected via survey instrument from restaurants' owners who purchased or are considering a Kiosk. Structural Equation Modeling was used to empirically test the proposed model. Results: Results show that bandwagon effect is indirectly affecting to the adoption of Kiosks via perceived usefulness, trustworthiness, and interests. The bandwagon effects are NOT directly affecting the adoption of Kiosks. Conclusion: The findings suggest that buyers of Kiosks as storeowners (not end users) consider buying them after storeowners check perceived interests and trustworthiness from others. Thus, there could be a practical implication that it is important to illustrate perceived interests for the business to the storeowners when marketing new technology.

• 한국식품영양학회지
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• 제18권3호
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• pp.241-253
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• 2005

This study was carried out to investigate the relationship between demographic characteristics and conscious behavior of 287 workers. The results of the study are as follows: The participants of the study were composed of 139 males $(48.4\%)$ and 148 females $(51.6\%)$. 75 workers are 25 years old or younger $(26.1\%)$. Regarding the frequency of eating out, 211 workers $(73.6\%)$ answered that they had eating out ever once a week. Males ate out more frequently than females (p<0.001). The motives for eating out was mostly for meals. This response was more frequent for female than male. To the contrary, more males answered that they ate out for the purpose of social intercourse. As the level of average monthly income increases, the purpose of eating out changed from the purpose of meals to the purpose of social intercourse (p<0.001). For cost of eating out, the older workers and those who had higher monthly income spent significantly more expenditure. However gender difference didn't make any significant difference in the eating out expenses per person. The average monthly eating out expenses were significantly higher for female than male, for the order workers than the younger, for the married than the single, and for those who have higher monthly income than lower. However, the expenses were not significantly different in occupation. Regarding the types of restaurants that the workers preferred for eating out, the most workers preferred Korean restaurant. The types of restaurants that workers preferred significantly related to all the demographic characteristics (p<0.01). In general, participants had eating out with their family. However, younger, single, and low income workers seemed to more eat out with their friends. The most preferred menu was pork dishes. Male rather than female, the married rather than the single, and those who have a professional occupation appeared to like it more. It is necessary to research the major customers' demographic characteristics and their preferences, and then to develop new goods which fit to the customers before entering the restaurant business. It may be concluded that it should be important to develop nutritious, safe, and delicious foods.

• 한국식품영양학회지
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• 제21권1호
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• pp.97-105
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• 2008

An IPA model was used to evaluate customer service encounters at a large food court; also the gaps between importance and performance from were also evaluated from both perspectives. The findings of this study will be applied in order to improve service quality at various large food service operations. A total of 298 customers from a large shopping mall food court completed the study questionnaire, asking them to evaluate the important and performance attributes of service. Seven underlying dimensions were identified and labeled by factor analysis: factor 1 was "safety": factor 2 "time": factor 3 "atmosphere": factor 4 "quality of food": factor 5 "menu attributes": factor 6 "comfort": and the last and seventh factor was "comprehension". As a result of IPA analysis the overall mean scores between the importance attributes and performance attributes showed significant differences by independent t-tests(p<0.001). Quadrant I was classified with unnecessary items including interior design, proper lighting, suitable chairs, and proper room temperature. In quadrant II thirteen variables showed high scores for both importance and performance, such as various menu choices, hygienic food, dishes, chairs, food court, kitchen, and employees; proper ventilation, employee kindness, waiting time to order, and received food; automatic system for ordering-serving. Quadrant III included eight variables identified as low priority, including appearance of food, nutrient content of food, proper portions, new menu, proper music, proper location of cashier, services for children and efficiency of movement. In quadrant IV six variables were included as areas to focus management's efforts, such as food taste, proper food temperature, use of safe food materials, maintenance of food quality, existence of preferred foods, and proper food prices. These results suggest that food court customers have interests that are distinct from restaurant customers and may need to be treated differently. It is anticipated that this data will be useful to the foodservice industry in order to segment customer characteristics by different dinning behaviors.

• Journal of Chest Surgery
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• 제32권11호
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• pp.1036-1041
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• 1999

Background: To know the clinical aspects of varicose vein and the effectiveness of operative treatment, the patients who had been operated during the five and a half years were reviewed. Material and Method: From September 1993 to February 1999, 227 patients with varicose vein were operated upon. These patients were reviewed with history taking, physical examination, laboratory tests, operation and follow up visits at an out patient department. Result: The ages of the patients were from 20 to 69 years, mean 40.2 years. varicose veins. Occupations of the patients include housewives, store or factory owners, cooks, waiter or waitresses in a restaurant, salary men(women), teachers, hair stylists, professional athletes, in sequence, most of them require standing all day long. The 126 women had experienced child birth, among them 116 patients delivered more than 2 babies. All patients had protruding leg veins as the symptom. Most of them(61%) had pain. Other additional symptoms were heaviness, heatness, tingling, cramp, fatigue, etc. 68.3% of the patients had the symptoms for more than 10 years. Anatomical location of varicose vein was in long saphenous vein in 157 patients, in small saphenous vein in 27, and in other regions(combined or perforating vein) in 43 patients. There was no operative mortality. There were 2 patients who underwent reoperation due to recurrence during this study period. In one patient, it recurred in the distal perforating vein in small saphenous vein. The other patient had recurrence at the saphenofemoral junction in groin. The patients are doing well after the reoperation, but a long term observation is needed. Conclusion: Clinical aspects of varicose vein were reviewed. For the patients with varicose vein who had saphenofemoral regurgitation, operative treatment seemed to bea safe and effective modality of treatment.

• 한국산학기술학회논문지
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• 제16권4호
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• pp.2385-2390
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• 2015

도시철도의 운행초기는 수송수단으로서의 역할만이 요구되었으나 지하 승강장에 체류하는 시간이 길어짐에 따라 지하 승강장은 하나의 생활공간으로서 환경개선이라는 문제에 직면하게 되었다. 이에 따라 스크린 도어의 근간이 되는 슬라이딩 자동문은 고객의 편의와 출입을 통제하는 방법의 편리성을 이유로 대형 유통매장, 병원, 음식점, 관공서 등에 도어시설로 광범위하게 사용되고 있다. 이에 따라 스크린 도어는 승객의 편의와 안전 확보, 쾌적한 역사 조성 및 에너지 절약이 필요할 뿐만 아니라, 요소부품의 설계 및 신뢰성 확보를 통한 스크린 도어 시스템 최적설계기술개발이 필요하다. 본 논문에서는 스크린 도어의 신뢰성 확보를 위해 롤러, 프레임 시스템을 모델링하고 구동강성 조건들에 대한 실험결과를 검증하여 요소부품의 불량률을 줄이고, 성능을 높일 수 있음을 제시하고자한다.