• Journal of Community Nutrition
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• 제8권3호
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• pp.127-133
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• 2006

This study attempted to investigate and compare the level of needs and expected benefits of information technology(IT) applications in restaurant operation from managerial and employee levels. Self-competence levels, education and training needs, and the company IT application levels were evaluated. The respondents for the study were the staff of full-service, mid-scale restaurants owned by a firm. Among the respondents, 17.6% were in managerial level(managers) and 82.4% were in employee level(employees). The results of this study indicated that compared to employees, managers perceived more in-depth that IT is beneficial and is needed in restaurant operation. Both groups rated IT as very much needed and beneficial to restaurant operation. However, managers rated their own technological competence significantly higher than the employees did. Both groups expressed the desire for IT training and education although the managers' needs were stronger than the other group. The company's IT application level was assessed by the managers and employees at a slightly higher than average score on a 5-point scale, showing no difference between the groups. The study findings show that the respondents perceived the IT needs and benefits than the present IT application level of restaurants, which suggests more IT applications be adopted to the restaurant operations.

• 한국응용곤충학회지
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• 제55권1호
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• pp.1-9
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• 2016

식용곤충은 대체 식량자원으로 관심이 증가되고 있다. 본 연구의 목적은 누에나방 번데기 분말 섭취 유무에 따른 저항성운동 훈련(등장성 수축)이 ICR 마우스의 근육량 증가에 미치는 영향을 분석하였다. 이를 위하여 ICR 마우스 28마리를 대조군(CON), 저항성운동 훈련군(EX), 누에나방 번데기 분말 섭취군(SP), 누에나방 번데기분말 섭취 저항성운동 훈련군(SPEX)으로 그룹 당 각각 7마리씩 분류하였다. 체중증가율은 EX와 SPEX가 CON과 SP에 비해 유의하게 억제되었다. 혈중 총 단백질 농도는 SPEX가 다른 그룹에 비하여 가장 높았다. 알부민 농도 변화는 운동훈련 병행 시에만 증가하였다. 혈액 GOT와 GPT 수준은 유의차가 없었다. Akt와 Gsk-$3{\beta}$의 단백질 발현의 유의차는 없었다. 그러나 번데기 분말 섭취 시 Akt 증가 및 Gsk-$3{\beta}$의 감소 경향이 나타났다. 비복근 근육 양은 저항성 운동 훈련을 하였을 때만 증가하였다. 그리고 또한, 번데기 분말 섭취 시 근육량은 유의차가 없었으나 증가하는 경향을 보였다. 이러한 결과는 저항성 운동훈련과 누에나방 번데기 분말 섭취는 간독성을 유발하지 않고 근육량을 증가시킬 수 있다는 점을 시사한다. 그러나 보다 상세한 결과를 제시하기 위해 부가적인 연구가 필요할 것이다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제7권
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• pp.181-205
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• 1997

It is expected that Korean restaurant business will become one of the most important contributors to the notion's economy by the year 2000. As the many visible and invisible trade barriers are tumbled down and market opening to foreign competition expedites, a strategy to solidify the competitiveness of the restaurant industry is urgently needed. Some of the strateges that need to sharpen the competity edge are as follows: 1. Development of restaurant business management knowhow and enhancement of information gathering capability. 2. Development of its own unique brand of food and service tailored to many different tastes of clientele. 3. Promotion of the industry's globalization efforts with the development of local restaurant brand & Korean traditional foods and with the expansion of foreign investment. 4. Reinforcement of staff training and provision of a compensation package to attract qualified personnel. 5. deregulation of many anachronistic laws and restrictions with government's full support for the industry to realize what it's supposed to be in the 21st century.

• 농촌계획
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• 제20권1호
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• pp.175-188
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• 2014

This study is to achieve the slow-city planning based on resources in Cheongsong-gun. To this end, the natural landscape and old houses of the village set up potential of the core, and three complementary elements were traditional food and traditional crafts, nature trails. The vision and objectives were established, characterization plan by spacial areas was considered. The actionable items of the project by divisions such as; conservation and utilization of natural resources, old house villages, traditional crafts, traditional foods, landscape composition, social awareness training, to attract visitors, slow-city environmental policy, were proposed. And step-by-step implementation plan was proposed, Division of roles between public authorities and residents of the implementation process was considered.

• 한국관광식음료학회지:관광식음료경영연구
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• 제8권
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• pp.145-162
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• 1997

Performance appraisal system is to evaluate employee' work performance, work ability and work attitude. It becomes a important foundation of personnel management. This system's goal is to accomplish employee ability development. The purpose of this study is to make some contributions in order to efficient performance appraisal system of hotels by analyzing the problems of current performance appraisal system. The suggestions for efficient performance appraisal system are as follows: 1. Performance appraisal by job analysis. 2. Though evaluators' training for objective assessment. 3. The assistance system of appraisal results for employees. 4. Magnifying use of appraisal results. 5. Object management strategy by using self-rating.

• 건축역사연구
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• 제13권3호
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• pp.21-36
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• 2004

Most of the studies on Confucian Architecture dealt with the administrative system and typification. The study was about the outline buildings of the Architecture. However, specific view of personal architecture is limited. The aim of this study is to clarify the idea of Seonbi, Confucian Scholars in Choson Dynasty, in building the second house, Byul-Seo Architecture. The Byul-Seo was used to Jang-Su(藏修) for training oneself and teaching his students, and You-Sik(遊息) for strolling the surrounding of nature. The Byel-Seo in Bogil-do by Gosan Yoon, Sun-Do is influenced not only by the idea of Confucianism which is 'knowing through by approaching to object(格物致知)', but also by Feng-shui and Taoism. From the idea of Gosan Yoon, Sun-Do in Byul-Seo Architecture, ecology and spirit of the times must applied to our modern architecture.

• 한국조리학회지
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• 제11권1호
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• pp.105-118
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• 2005

The research is on the satisfaction of the students in culinary academy education which provides basic information about the operation of an efficient private culinary school, training qualified cooks. In this research, it is found that four factors which influenced on satisfaction about private culinary schools: service, environment, operation, advertisement. Students choose private culinary schools considering educational contents, sincerity and kindness of staffs, location and tuition fees. This kind of studies should go on for the private culinary academy to have efficient education environment and for educators and staff members in the private culinary academy to feel pride as an educator who takes charge in social education.

• Journal of Information Science Theory and Practice
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• 제9권4호
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• pp.63-74
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• 2021

Virtual Reality (VR) is one of the core components of the fourth industrial revolution as a technology that makes the virtual world feel as if it is real. VR is being used in various fields such as entertainment, advertisement, education, medical care, training, sports, and tourism, as well as providing contents for such things as games and videos. Libraries are already looking for ways to utilize VR from various angles, such as operating experiential programs. The purpose of this thesis is to develop and propose a VR-based library user education program. In order to achieve the purpose of the study, we analyzed previous studies from a theoretical perspective to find a way to construct a user education program, and also to derive possible implications based on examples of countries such as the United States and Korea that are already introducing and applying VR technology to library services. Therefore, the user education program proposed in this study can be used as a basic building block when many libraries want to develop VR-based programs in the future.

• International Journal of Computer Science & Network Security
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• 제21권2호
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• pp.44-53
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• 2021

The paper proposes to consider information technologies and their application in the educational process as a preparation of presentation material for students of higher educational institutions. The definition and place of information technologies in the educational space are considered. The object of research of this work is the pedagogical technology of presentation of educational information, which substantiates the pedagogical technology of visualization of educational information in higher education, as well as determine its composition and structure. The practical side of pedagogical technology of educational information presentation is considered.

• International Journal of Internet, Broadcasting and Communication
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• 제15권3호
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• pp.24-31
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• 2023

The purpose of this paper is to divide franchise education and restaurant education programs into three factors: educational content, educational techniques, and educational environment. After completing the franchise curriculum, we will identify what educational programs affect corporate performance and CEO's capabilities. A total of 99 copies were used as statistical analysis data by conducting a survey of those who completed the training from May 01 to May 15, 2023. The survey used the Likert 5-point scale, and for data analysis, hypothesis verification was conducted using frequency analysis, demographic analysis, and reliability analysis using SPSS23. As a result, it was confirmed that all three factors of franchise education are factors that affect performance and competency. Therefore, among franchise education programs, it is necessary to be faithful to the contents of education, use appropriate educational techniques, and prepare an educational environment well.