• Journal of the Korea Safety Management & Science
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• v.10 no.3
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• pp.167-181
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• 2008

There are lack of labour and increase in logistics costs due to rapid change in logistics environments and the demand for logistics. The reality is that over spending on logistics costs are getting worse due to lack of logistics standardization. An example will be excessive logistics costs caused by unsatisfactory use of logistics equipments in wholesale markets. The logistics efficiency is falling due to delays in using logistics equipments and standardization. Therefore, there needs standardization of logistics functions and unit of handling in each stage from packing, unloading, storage, transporting, logistics information and needs logistics standardization on equipments, machineries used for the above. Standard unified with standardization is called specification and if standardization is applied broadly in manufacturing or processing, inspection than each process in terms of production can be managed rationally and labour skills will improve and product quality will be evenly maintained and compatability of each part in terms of assembly will be maintained thus materials and labour could be saved thus results in increasing productivity and lowering production costs. Also, if it is applied in industry at state-level then there will be rationalization in consumption in circulation as in purchase of raw materials, sales of products, purchase of products by consumers and contribute in improving compatibility and fair transactions. This paper is aimed to help in first solving factors affecting the most in improving logistic efficiency among unit load system and logistic hollowization, standardizing logistics base, standardizing logistics information. The study conducted surveys on limited companies but hope that in the future the target companies can be divided further into types, industries and conduct more demonstrative analysis.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.761-768
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• 2009

This study evaluated on the recognition and satisfaction for functional bakery products by consumers living in Seoul, Overall, 82.0% answered of the respondents reported that they had 'yes' which was 4.5 times as much as those who answered 'no' tried functional bakery products. Purchasing mostly depended on 'myself' (69.0%), and other methods of acquiring information as well as 'bakery' (10.8%), 'neighbour' (8.5%), 'media' (7.9%), and the 'internet' (3.7%). The preferred functional ingredients were 'sweet potato' with (22.9%), and 'rye and oat' (13.8%), 'green tea' (13.5%), 'pumpkin' (11.4%), and 'chestnut' (7.3%) were other preferred ingredients. The reasons for this preference were that they were 'healthy' by (47.1%) and had a 'good taste' by (36.6%). Evaluation of the recognition of functional bakery products revealed that, 'nutrition' had the highest scale of recognition of (3.80 out of 5), and followed by 'healthy' with (3.69 out of 5). Conversely, 'proper price' received a below average score of 2.97, indicating dissatisfaction. Moreover, the overall average satisfaction with functional bakery products was 3.37, and with the taste, nutrition, and quality receiving a highly satisfactory score of 3.52, and price receiving an unsatisfactory score of 3.00. The factors most important to improve functional bakery products were, 'variety' (37.6%) was most important, followed by 'increased nutrition' (21.2%) and 'lower price' needed to be improved as well. The factor that had the greatest influence on the decision to purchase functional bakery products was 'material' with (3.737) followed by 'name value' with (3.56).

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.967-974
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• 2013

The purpose of this study is to measure the priority items according to attributes and analyze the differences between the importance and satisfaction rates through the IPA for the university service. The results in the study are as follow: First, from the result of the factorial analysis, 5 factors are included First, the possibilities for development of universities, universities' physical environment, Universities' administrative (employee) services, majors' educational services, and majors' laboratory environment. Second, as the total average value for important attributes of the universities is 3.50 and the average value of satisfaction is 2.91, there were significant differences (p<0.001). Third, in the analytical result of IPA, the 1st quadrant includes faster developments than other universities, departments' characterization, etc. The 2nd quadrant includes the convenience to issue all kinds of certificates, kindness of administrative staffs, etc. The 3rd quadrant includes convenience of the procedure to improve unsatisfactory services, development efforts to benchmark advanced universities, etc. Finally, the 4th quadrant includes heavy investments in education and environment, efforts to reflect students' demands, and needs, etc. Even though the importance of research subjects related to university services for these attributes is high, they are not fully satisfied, and there are plenty of dissatisfied students. Therefore, urgent supplementations to increase students' satisfaction rates are important. Form the results of the study, it has been found that urgent efforts to improve satisfaction rates of university students who major in catering cooking in the university services are essential and special plans to build competitive systems which can provide high-quality services are also necessary.

• Journal of The Korea Institute of Healthcare Architecture
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• v.16 no.1
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• pp.7-16
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• 2010

The cultural assets of the palaces royal tombs remains institution expanded the convenient facilities for the disabled that can help the disabled to watch, to propel the convenient facility expanding business according to the condition of each facility. However, there has been limitations for the disabled facility users in viewing the cultural assets, as the facilities were not installed or were not installed properly. Due to the uniform installation of the convenient facilities that did not consider the features of the cultural assets, the conservation value of the cultural assets have been depreciated and the convenient use standards of the facility users such as the disabled were simultaneously unsatisfactory. Thus, this study maintains the pre-existing value of the palaces royal tombs remains institution that is the Korean indigenous traditional heritage, and uses a part of the improvement model development study on the palaces royal tombs remains institution of the disabled convenience enhancement to understand the current convenient facility installation and relevant services to find the restricted factors in using the facilities and the main problems. The problems were categorized into 13 types of questions, using the repeated problems occurred within the investigated facilities to look at the actual condition of the facilities, which showed that the facilities were in adequate in the aspects of convenient facility installation and relevant service.

• Journal of the Korean Home Economics Association
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• v.35 no.3
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• pp.193-204
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• 1997

The purpose of this study is to measure some physical environmental factors and to doucument students' perceptions of them. 11 middle schools in Cheju City were divided into four areas according to their locations and two schools were selected for the study. 144 thirteen-year-old students in two middle school in a overcrowded area in Cheju City-one middle school building is insulated and the other is not insulated-were taken for the questionnaire survey. The finding of the study are as follows: 1) The classrooms were not equipped with any heating equipment. The buildings are not insulated well. As a result, the room temperature was much lower(12.9-16.2℃) than comfortable indoor temperature in winter(21.5-24.5℃). The classroom were found to be colder(12.9-16.2℃) than usual pleasant indoor temperature(21.5-24.5℃) in winter. 2) The classroom were so far from the street(20m) that there was little noise from traffic. Nevertheless, the noise level was higher(62.5-66.2 dB(A), when the windows were open; 51.7-62.8dB(A), when closed than the noise tolerance level specified in the Environment Protection Laws(50.0dB(A)). 3) As for the visual environment, the location of classroom, the adequate sun exposure, and the total states of windows in classrooms influenced on the illuminance. While standard indoor illuminance is 300 Lux, the classrooms facing south had illuminance of 231 Lux, from day light: and the ones facing west, 380 Lux. 4) Students generally found other aspects of the physical environment of their classrooms unsatisfactory. Chalk dust was generated to a serious extent near the main chalkboard(0.25mg/㎥) of classrooms.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.23-34
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• 1991

This study was to investigate consumer recognition of food safety and food additives. The results of this study are as follows: 1. When shopping for food, the food safety was rated as foremost concern for the respondents and the details checked most often were manufacture date, packing condition and axpiration date, respectively. When asked their opinion about harmful factors in relation to food safety, the most important consideration was food additives. The highest rating for credibility regarding the sources of information on food was given to scientists in university and institute, lowest one was given to food manufacturer. 2. Government regulation on the use of food additives was known to exist, but control of the uses of food additive was considered inadequate by 60% of the respondents. These results showed significant differences for age (p<0.05), for education level (p<.01) and for income (p<.05) respectively. 3. 47.9% of the respondents indicated that they were willing to purchase the additive free foods, although it was expensive. More than 70% made an effort to eat food with less food additive and were concerned about possible effects of food additives on health, showing significant differences for age (p<0.05), for education level (p<0.05) and for income (p<0.05). 4. Labeling for food additive found on food package was shown to be unsatisfactory, showing significant difference only for income (p<0.05) and more information about food was needed by over 91.3% of the respondents, showing significant difference for education level (p<0.05). 5. Although approximately 80% of the respondents were concerned about artificial preservative, artificial flavor, artificial color and artificial sweetener, the concern about artificial preservative was the highest. Primary causes that respondents felt fear toward food additives were the unknown harms and cancer, and primary sources that respondents got information on food were televison and radio, respectively. From these results, it was shown that consumer considered food safety important and they felt a great deal of concern about food additives.

• Archives of Plastic Surgery
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• v.36 no.6
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• pp.761-766
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• 2009

Purpose: Secondary breast reconstruction is defined as a whole reconstructive procedure to correct complications and to improve the aesthetics when a patient is dissatisfied with her initial reconstruction. We would like to present these particular procedures on previously failed breast reconstruction with analysis of unsatisfactory results. Methods: From June 2002 to August 2008, we performed secondary breast reconstructions for 10 patients with failed breasts. Six patients with implant failure underwent secondary breast reconstructions using free TRAM flaps after the removal of implants. Two patients with partial loss of pedicled TRAM flaps underwent secondary breast reconstruction using Latissimus Dorsi flaps. Two patients with 1 total loss of free TRAM flap and 1 extensive fat necrosis underwent secondary breast reconstruction using implants. Results: The average age of the patients were 36.4 years (26 ~ 47 years). All flaps survived completely and had relatively good aesthetic results in free TRAM cases. There was breast asymmetry in one patient using cohesive gell implants in total loss of previously free TRAM patient, which was corrected by exchanging the implants and placing dermofat grafts. Conclusion: Secondary breast reconstruction differs from primary procedures in several aspects; there are changes in the anatomy and tissue environment of the breasts, and various limitations in choosing reconstruction methods. In addition, the patients may be uncomfortable with previous complication. It is important to consider various factors before deciding to undergo a secondary breast reconstruction carefully with informed consent.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.457-465
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• 1995

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

• Journal of Microbiology and Biotechnology
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• v.26 no.11
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• pp.1871-1880
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• 2016

Bio-oxidation is an effective technology for treatment of refractory gold concentrates. However, the unsatisfactory oxidation rate and long residence time, which cause a lower cyanide leaching rate and gold recovery, are key factors that restrict the application of traditional bio-oxidation technology. In this study, the oxidation rate of refractory gold concentrates and the adaption of microorganisms were analyzed to evaluate a newly developed two-step pretreatment process, which includes a high temperature chemical oxidation step and a subsequent bio-oxidation step. The oxidation rate and recovery rate of gold were improved significantly after the two-step process. The results showed that the highest oxidation rate of sulfide sulfur could reach to 99.01 % with an extreme thermophile microbial community when the pulp density was 5%. Accordingly, the recovery rate of gold was elevated to 92.51%. Meanwhile, the results revealed that moderate thermophiles performed better than acidophilic mesophiles and extreme thermophiles, whose oxidation rates declined drastically when the pulp density was increased to 10% and 15%. The oxidation rates of sulfide sulfur with moderate thermophiles were 93.94% and 65.73% when the pulp density was increased to 10% and 15%, respectively. All these results indicated that the two-step pretreatment increased the oxidation rate of refractory gold concentrates and is a potential technology to pretreat the refractory sample. Meanwhile, owing to the sensitivity of the microbial community under different pulp density levels, the optimization of microbial community in bio-oxidation is necessary in industry.

• Journal of the Ergonomics Society of Korea
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• v.35 no.3
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• pp.165-173
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• 2016

Objective: The objective of this research is to inquire about safety information from the standpoint of its usefulness to suggest the significance of the Reactive Safety Action Program, which serves to promote aviation safety culture. Background: Safety information plays an important role in operating safety programs. Each organization learns lessons from safety information collected from aviation accidents and incidents. When an accident occurs, it is only through safety investigation and a close inquiry on the cause that we can come up with an appropriate countermeasure which would contribute to preventing the recurrence of the same or similar accident. However, the usefulness of safety information produced from unsatisfactory safety investigation is insufficient. Method: This research analyzed the characteristics of aviation accidents, the differences between safety investigations and legal accident investigations in systematic and operative perspectives, and safety culture as a measure to activate reporting systems (compulsory/voluntary). Results: This research defined the investigation scope and processes of safety investigations and legal accident investigations. It also suggested factors such as just culture based on trust, non-punitiveness, confidentiality, the participation of the entire staff through the use of inclusive reporting base, ensuring the independence of the operating organization as a way to promote safety through reporting systems. Conclusion: The organization's effort is the important aspect in obtaining exact and accurate safety information from accidents/incidents. The separate running of SIB (Safety Investigation Board) and AIB (Accident Investigation Board), the systematization of safety information reporting system, and prescribing (legislating) the composition of related organizations are some representative programs. Application: This research inquired experiences that contributed in promoting aviation safety culture in a reactive perspective, and will serve a role in spreading safety culture by enabling the use of application experiences of the aviation field in other domains.