• 한국식생활문화학회지
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• 제9권5호
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• pp.467-478
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• 1995

The school food service system has been an important national policy in Korea. To find out the reference data of the school food service system, we surveyed four primary schools, one middle school, and one food service center in Nara, Japan. The results are as follows; 1. The school food service was carried out in 99.4% of primary school children and in 82.5% of middle school students. 2. The central commissary school food service system was utilized at 49.0% of primary schools and 68.5% of middle schools. 3. The expense of the system is supported partially by the student's parents and partially by the government, of which the support rate was noticed by the law of school food service. 4. The dietary content of school food service was laid down by 'The rule of the operation basis of school food service'. The menu was chosen by the 7 kinds of stepwise meetings. 5. The teachers emphasized on the food etiquette, the appreciation to the food and the personal relationship during meal, as well as on the nutritional balance. 6. We found other problems in Japanese food service system, such as the sanitary problems, the problems of the new tableware, and whether the central kitchen had less advantage than the individual school kitchen. We can conclude that the school food service system is becoming the essential part in school education, and hope to design not only economical but also educational system in Korea, with the consideration of Japanese system.

• 한국재료학회지
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• 제24권2호
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• pp.73-80
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• 2014

Ink-jet printing technology has been widely attractive due to its facility for direct and fine printing on various substrates. Recent studies have focused on expanding the application of ink-jet printing technology from general consumer use and design companies to the prototype production of precision parts and parts manufacturing. The use of ink-jet printing technology in decorated tableware, tiles, and other ceramic products also has many advantages. The printing process is fast and can be adaptable to various kinds of objects because there is no direct contact point between the printer and the substrates to be printed. For application to ceramic product decoration, inks containing highly dispersed inorganic nano-pigments are required. Here we report the synthesis and characterization of blue $CoAl_2O_4$ nanopigment for ink-jet printing. Blue ceramic ink based on the obtained $CoAl_2O_4$ pigment was prepared by dissolving $CoAl_2O_4$ pigment in a mixed solution of ethylene glycol and ethanol with volume ratios of 7:3 and 8:2, respectively, to obtain the appropriate viscosity for ink-jet printing. The ink solution contained 15 wt% of $CoAl_2O_4$ pigment and Cetyltrimethyl ammonium bromide(CTAB) and Sodium dodecyl sulfate(SDS) as dispersive agents. The prepared blue ceramic ink was stably jetted and formed a sphere-shaped droplet from an ink-jet printer.

• 유통과학연구
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• 제11권8호
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• pp.25-30
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• 2013

Purpose - Foodservices have grown to over 60% of the franchise industry. However, despite reaching this high level, the foodservice franchise industry is experiencing severe ups and downs. While factors such as expansion by franchises and the entry of large multinational firms are causing this imbalance, the more serious problem faced by franchisees is the lack of know-how and correct operating procedures. Franchise headquarters should advise franchisees on important matters such as food ingredients, interior design, tableware, and fixtures. However, even though franchise headquarters have the ability to impart such management know-how, this is often a neglected area. Research design, data and methodology - This study was conducted in an industrial environment to present suitable competitive alternatives for foodservice franchises. Empirical analysis was conducted using a sample of 232 people with experience in targeting customers. The main purpose of this study is not to identify and analyze the factors affecting customer satisfaction. Customers of the Food Service Industry to invite contacts until departure for the service flow by identifying the expectations and allow this area by analyzing the resulting measures to enhance the competitiveness has presented. Results - Actual results contact factors affecting the quality of service on customer satisfaction was a significant influence. However, the end of this analysis, the actual customer satisfaction directly affects the quality of service that is only important factor can commit mistakes. Relatively large impact on customer satisfaction, which is relatively independent of the quality factor should be a review of zone of tolerance. In this study, eating phase relative to contact the service customer satisfaction was the most influential. The results, however, zone of tolerance for an area in the waiting and ordering dissatisfaction factors are appearing. And in the course of these services outside the zone of tolerance area is unsatisfactory evaluation is being done. Conclusions - After all, Foodservice, the contact service management for zone of tolerance the top priority should be can be seen. Foodservice contact first in the case of service quality factors caused by the continuous flow of services, so this step-by-step identification needs to be clearer. This, of course, to distinguish between the actual per unit of activity appears to be more difficult to follow, for it seems to need a lot of future complementary. Next is the assessment of customer service quality. Customers remember the experience for the services of a real contact through the assessment and service evaluation clearly emerge as the expected level can be difficult. However, this situation is controlled by the test method cannot be avoided unless there is no limit to the number of leave. Despite these limitations, the next step to contact a service evaluation and analysis have to continue to refine and thereby franchisees for the operation of the store in terms of practical know-how required to provide to the office believe.

• 헤리티지:역사와 과학
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• 제42권3호
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• pp.176-191
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• 2009

필자들은 경주지역 최대 고분인 황남대총 남, 북분에서 출토된 칠기의 재질과 기법 조사를 실시하였다. 조사 방법은 깨어진 칠기편을 이용하여 태골을 분류하고 그 결과를 바탕으로 도막단면(약2㎜)의 박편을 제작, 현미경하에서 하지의 혼입재 종류와 도막구조를 분류함으로써 칠기의 유래를 추정하였다. 그 결과를 정리하면 다음과 같다. 1. 남분에서 출토된 칠이배, 칠완, 칠장방형합자 등 협저제칠기의 하지에는 골분이 사용되었다. 이러한 칠기는 동시대 동아시아에 있어서 중국의 진~한대 이후 발달된 고급칠기의 계보에 위치된다. 2. 남, 북분에서 출토된 칠배, 완, 장방형합자 등은 식기류, 화장도구의 일부로서 세트로 부장되었을 가능성이 있다. 3. 남분과 북분 출토 칠기에는 품질면에서 차이가 있다. 남분에는 중국칠기의 계보를 잇는 협저제칠기, 포태칠기 등 고급품이 다수 부장되어 있다. 북분에는 남분에서 출토된 칠기보다 제작방법이 간단한 목심제칠기가 많다. 4. 북분에서 출토된 흑칠지에 동물이나 새 문양이 그려진 용기류는 대부분 목심제칠기로 제작 공정이 비교적 간단하다.

• 문화기술의 융합
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• 제8권6호
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• pp.971-978
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• 2022

본 연구는 비대면 마케팅의 한 방편으로 소비자들이 제품을 구매하기 위한 상품정보를 인지하는 과정에서 증강현실 경험이 재래적 어플리케이션을 통한 구매의도에 비해 어떠한 영향을 미치는가를 실험하여 향후 제품브랜드의 앱 개발에 필요한 증강현실 도입의 유효성에 대한 근거를 확보하고자 한다. 연구목적에 대한 검증을 위하여 문헌적 연구과 실증적 연구를 병행하였으며 이를 측정하기 위하여 증강현실 기능을 구현한 국내 테이블 웨어 브랜드 '오덴세'의 애플리케이션을 제작하여 실험도구로 사용하였다. 조사모형은 사용자 표본집단을 대상으로 애플리케이션을 이용한 후 그 경험을 설문에 응답하도록 하였다. 연구결과, 지각된 유용성과 용이성, 즐거움이 구매의도에 미치는 영향에서는 모든 요인에서 유의미한 결과가 도출되었으며, 일반적 특성에서 성별, 연령, 인터넷 쇼핑 이용시간에 따라 요인간 몇 가지 유의한 차이들이 발견되었다. 결론적으로 제품의 정보인지 단계에서 증강현실기능이 도입된 매체의 사용자 경험은 전통적인 애플리케이션의 사용자 경험에 비해서 구매에 긍정적인 효과를 미친다는 결과를 도출하였다.