• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.437-443
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• 2018

The standardization of food ingredients in the procurement system is essential to maintain the quality of food services. Currently, school food services in Korea do not have such a standardized system, which results in inconsistency of the procurement procedure of food ingredients. This study examined how school foodservice nutritionists perceive the standardization of food ingredients in the procurement system. In particular, this study investigated school foodservice nutritionists' perception on the appropriateness, convenience, and necessity of newly proposed standardized procurement system consisting of a classification and attribute system. A total of 311 nutritionists from 123 elementary schools, 99 middle schools, and 84 high schools were surveyed via both online and offline from June 16-24, 2016. The major findings of the study are as follows. First, three quarters of the nutritionists perceived the newly proposed standardized procurement system to be necessary, while approximately sixty percent of the respondents reported that the newly proposed standardized procurement system is convenient. More than half of the respondents perceived the newly proposed standardized procurement system to be appropriate. The results suggest that the new standardized system directs a better way in terms of the classification and attribute systems of food ingredients. This study suggests that the standardization of food ingredients should be implemented at the operation of school food services.

• Journal of Convergence for Information Technology
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• v.10 no.2
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• pp.1-8
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• 2020

The standardized procurement of supervisory cost for the construction of domestic Information and Communication Technology(ICT) facilities, which is announced by the Korea Engineering and Construction Association in May 2009, has been applied in the public institutions and private industries. However, the previous standardized procurement is not widely applied in recent years because the ICT and social economic environment have been rapidly changed and the previous equations to calculate the supervisory cost is not simplified. As results, the needs for a new standardized procurement has been increased and the Ministry of Industry, Commerce and Energy has published a notice with new standard procurement. In this paper, we provide the explanation of the background and the derivation process of the notice based on authors' experiences of project participation. As research method, we compare the previous mad-day cost of ICT construction and that of another area including electric facility construction, and then we explain a new procurement equation based on WBS(Work Breakdown Structure).

• The Journal of Society for e-Business Studies
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• v.7 no.2
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• pp.83-95
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• 2002

Because XML is a W3C standard and has characteristics like platform-independent, it has a critical role in e-commerce. Business rules and procedures should be standardized for efficient B2B integration. But a lot of companies has its own XML documents instead of standard documents. Therefore many organizations try to make standards for e-commerce based on framework. In this paper, n messaging system is designed and implemented. Client request service in a XML and server return response in XML in this system. So we can more easily and efficiently build e-Procurement system based on this XML messaging system.

• Journal of Chest Surgery
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• v.55 no.4
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• pp.332-337
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• 2022

Since the first lung transplantation in humans was performed in 1963, patient selection, standardized procurement, and surgical techniques have been developed and established for this procedure. However, despite these developments, surgical complications continue to be important factors influencing patient morbidity and mortality, and efforts should be made to decrease morbidity and improve survival rates by understanding, rapidly detecting, and appropriately treating surgical complications.

• IE interfaces
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• v.10 no.3
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• pp.55-62
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• 1997

Among the driving methods of CALS, Electronic Data Interchange (EDI), the pivot of procurement and logistics, is becoming the standard of data interchange. In this article, we examine the standard, growth, and status of EDI, and present a scheme to make it available via Internet that grow to be a standardized network, in comparison with a method to use a Value Added Network(VAN). So we studied an implementation of EDI system to exchange and process the business intra-works in order to integrate it into Intranet environment. As well, we present a client/server model running under Intranet environment, and a system with a format server to share the load of server and client. To do this, we list the functions and requirements of EDI system, connect a database to the Intranet, and develop applications using $Java^{TM}$.

• Journal of the Korean Dietetic Association
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• v.23 no.4
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• pp.453-463
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• 2017

The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the NEIS system employed by school foodservices of elementary schools through high schools in South Korea. Specifically, this study suggests systemized standardization of ingredient classification and quality attributes of at school foodservices by applying a case study analysis. The findings from the case analysis of the Electronic Procurement System operator are as follows. Classifications for ingredients of the NEIS system used by school food services consisted of included food group, food name, detailed food name, and description. Classification was not clearly divided between the classification scheme and the attribute system. Therefore, food group, food name, and product information of each food should be categorized as the classification scheme, whereas the detailed food name (excluding product information) and description should be standardized as the attribute system, which is composed of required attributes, recommended attributes, and other attributes. This study suggests that system standardization should be carried out in the field of school foodservices, as advancements between distributors and school food service providers could affect food ingredient quality. Thus, standardization can influence purchase and distribution in many ways.

• Journal of Climate Change Research
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• v.8 no.2
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• pp.177-186
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• 2017

In this research, we have developed standardized procedures for preparing of emission inventories on military sector. The procedures are as follows; 1) Identify all relevant emission sources list of military sector in Republic of Korea. 2) Select methods to estimate GHGs emissions by source categories such as heating boilers, tactical vehicles, military vessels and military aviation from US EPA, IPCC, EEA/EMEP, and ROK Ministry of Environment. 3) Identify and select data sources for activities and parameters from Korea annual oil statistics and Korea Procurement system. 4) Compare with each GHGs emission used by each activities. The conclusive results utilized by emission source categories and associated factors are described as follows; In 2013, GHGs was estimated 2,656 kilotons $CO_2-eq$ emitted by military sector. The diesel combustion contributed from a minimum of 43.8% to a maximum of 50.2% and JP-8 contributed from a minimum of 43.7% to a maximum of 52.8% to the 2001~2015 GHGs emission trend. In the result of comparing GHGs emissions with Korea Annual Oil Statistics (Tier 1) and supplied fuel through the Korea Procurement System (Tier 2) in 2015, the total GHGs emission was 2,867 kilotons $CO_2-eq$ estimated by Tier 2 is similar to the emission estimated by Tier 1. However, this reveals that the GHGs emission separated by local areas were a lot of different from Tier 1 and 2. The cause of difference between Tier 1 and Tier 2 was that Korea annual oil statistics utilized data from a fuel supplier. The data does not reflect the reality of the location of end user.

• Journal of Ocean Engineering and Technology
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• v.34 no.3
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• pp.208-216
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• 2020

The Integrated Offshore Standard Specification (IOSS) involves Korean shipyards, classification societies, research institutes, the Korean industrial society, engineering companies, and oil companies with the objective of reducing costs and risks without compromising safety in international offshore engineering procurement construction (EPC) projects using new standardized bulk components and qualification procedures. The activities of the IOSS include the analysis of the existing rules and regulations to achieve the best standardization, which is reflected in the best practices, and minimize the variables in regulations and rules. In addition, a standard inventory of shapes and dimensions, referred to as specifications, is proposed in the IOSS. In this paper, the aluminum tertiary standardization part (IOSS S102-1/2 S104: Specification for Structural Tertiary Design) is presented with the details of the procedures, background reviews, and cost-benefit analyses of the design and verification methods for standard designs in the IOSS standardization items. Based on the cost-benefit analysis, the application of standardized aluminum tertiary items to offshore projects has significant advantages in terms of maintenance and repair compared to the carbon steel tertiary items utilized in current industrial practices.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.318-327
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• 2002

The purposes of this study were to: a) examine charateristics of foodservice manaegment practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of welfare institutions for the homeless in Korea. A total of 27 sites was analyzed by questionnaire survey. Satatistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 69% of total sites were males and 31% were female recipients. Average 60% of recipients were from 30 to 50 years old. Major diseases of recipients were high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,943 won and average food cost percentage was 29%. Average number of meals per day was about 600 meals. Mostl sites had one dietitian and 48.1% of sites had one cook as a full-time employee. In the part of procurement, dietitians were major chargers of sites for purchasing foods. Major purchasing method was the order and delivery contract. About a half of sites used cycle menu system and standardized recipies. Most of sites had recipients' survey systems for evaluating meal satisfaction. Dietitians at sites had problems on lack of cooking professionals and low meal cost budget for providing higher quality of foods to cure recipients. The results suggested that financial and systematical supports by the government would be very necessary to meet the goal of nutritional balanced meal services.

• Korean Journal of Construction Engineering and Management
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• v.22 no.3
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• pp.3-11
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• 2021

The construction project manager must clearly carry out the activities of each construction stage specified in the 'Task Description'. In this study, 'design change' and 'completion process' were classified as core tasks in consideration of the frequency and importance of tasks. And, by analyzing the actual construction project, the task contents for the core work were standardized. This laid the foundation for the ordering office, construction project management technicians, and builders to clearly understand the business areas of construction project management and fulfill their responsibilities for their respective tasks.