• 대한간호학회지
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• 제27권1호
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• pp.141-155
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• 1997

The universe has its order of yang and yin : all creation are continuously generated, grow and die, which is the results of the harmonious operation by yang and yin. Among all creation, the human is one of the samjae(three bases of the world, which are heaved earth, and man) and he is from the combined sukhi(a superior khi) of yang and yin. And human life itself is basically a condensed jonghyul (life blood) and at the same time it is only a transient joining of sadae(the four elements of earth, air, fire and water). Yang and yin, the two axes of the world, therefore. are the most crucial and fundamental concept to explain the generation and extinction of alt creation, to understand people in time and space. to find out the reality of human life as an organism, and, at last, to observe the state of human health. If so, what is the most essential idea in yang and yin\ulcorner It is taegeuk(chungkhi) or tao(of one yang and one yin). If the property of heaven and earth is kongon, taegeuk is a khi and tao a principle. And it can be said that a human body is merely a union of hyung and khi, that human life is an essence of sambo, jeongkhishin, that human health is a harmoninzed coordination of yang and yin because it is from the combined sukhi of yang and yin. Hyung. a vessel for sambo, jeongkhishin, is at the bottom and shin is on the top : the personality and the disposition of individuals differ according to their working. Thus. on the basis of the above discussion. the following can be offered as some suggestions for Korean Nursing Theory. Though human beings are part of Nature, they are the most eminent microcosm among all creation. So, as a subjet for nursing, a person should be understood with khijok kyoryu rather than with logical thinking, then mutual trust between the patient and the nurse can be established. The health of a person depends on the harmony of yang and yin. To be healthy, a person should consider harmonization with Nature(including his surroundings) as well as a balanced human relationships in society. Moreover, it is crucial for each person to obtain hoshim as a method of mind control rather than to only treat the symptoms of disease.

• Asia Marketing Journal
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• 제14권3호
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• pp.69-102
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• 2012

Owing to increased number of luxury brand users, both genuine and counterfeit luxury product consumption continues to increase every year. Luxury brand is defined as use or display of a particular branded products which brings the ownership prestige apart from its functional utility(Grossmand and Shapiro 1988). Some luxury brands have imitations sold in marketplace due to their popularity. These imitations or counterfeits have been jumping on the bandwagon of the upturn in sales of their originals. The purpose of our study is to understand consumer's underlying motives to consume luxury brands, genuine and or counterfeits. To do this, we propose functional theories of attitudes, decision-making styles, and life attitudes to form the determining causes for different consumption choices of luxury brands: genuine brands, counterfeit brands, both genuine and counterfeit brands, and no consumption on luxury brands types. In proposed causal pathways, we examine moderated effects of socio-psychological factors to further investigate if consumer profiles would exert influences in causal relationships. From the existing theories of functional attitudes: value-expressive and social-adjustive attitudes, we developed and introduced a new measure of rationality-consumptive attitude. From the existing eight decision-making characteristics of consumer styles inventory(CSI), three measures of high-quality, hedonic-shopping, and price-shopping styles were primarily applied in the study along with newly introduced measure of 'high-price' being added, which makes four total. Seven life attitude measures of life purpose, life control, will to meaning, goal seeking, future mean to fulfill, life satisfaction, and religiosity were applied. Finally, such socio-psychological measures as age, gender, marital status, income, and age-gap between couples were assumed to function as moderators. With 430 valid study samples, ages from 20s to 50s, with more females(316) than males(114), with average personal possessions of 5 genuine and 9 counterfeit luxury brands, we conducted questionnaire survey. Results indicated that social-adjustive function is totally disappeared in the relationship due to current social trend of widespread consumptions on both genuine and counterfeit brands which in turn, make consumers feel less special on wearing or carrying them unlike in the past. Self-expressive function and rationality-consumptive functions act as strong catalysts for genuine brand consumption and counterfeit brand consumption, respectively. On consumers' decision-making styles, high-price sublation is the most powerful indicator anticipating counterfeit consumption, even more powerful than personal incomes. In life attitude, the overall model fit was not validated, and only life control and life satisfaction are proven to be significant on both genuine and counterfeit product consumptions. Employment of socio-psychological factors in the model improved understanding of users further. Young consumers tend to go for genuine products over counterfeits. Consumers in different income groups; low, medium and high, all significantly consume genuine products for reasons of different decision-making styles. The results indicated that consumers whose personal disposition is predisposed to consume products in the form of reflection of his or her personality, go only for genuine brands for quality reason, while consumers who rationally consume products for its function or usability, go only for counterfeits for high-price sublation reason. Meanwhile, both product users support for high-price orientation who are not well off.

• 한국조리학회지
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• 제1권
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• pp.57-89
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• 1995

Despite prologed business stagnation of both international and domestic economy, hotel business as well as tourist industry has continuously been keeping growing, owing to increase of surplus income and world flowing population. During recent 4 years, growth rate of yearly mean in domestic hotels reached 9.9% and especially that of the superior class hotels 15.2%. In the composition of domestic tourist hotel's revenue, the earnings of guest rooms form 37.4%, on the other hand those of food & beverage 39.9%. This result is that our hotel business is concentrated on its interest in FOOD & BEVERAGE of which productivity per unit dimension can be increased to an unlimited extent and extent and superior class hotels strengthened in F&B are increasing in comparison with European or American hotels which are focused on guest rooms in their management. For value added rate of F&B is low as compared with increase of their earnings, they are interested in the management techniques which focus on rising the rate. As for the cost of Food & Beverage, personnel expenditure forms 36.5% and the direct materials 31.5%. Therefore how to manage personnel and materials costs which compose as much as 68% of total revenue will greatly affect net profit. We can say that an effective management technique in cost of Food & Beverage is one of the most important know-hows in hotel management. Especially management know-how for the Kitchen Department where the most of foods come out makes a great effects on various expenses, productivity and it is the achievement from hotel management. For the most of the hotel's top managers, they don't seriously take the fact that KITCHEN SYSTEM affects greatly total expenditure. This study starts from the point of recognizing the question of fundamental cause affecting tow largest cost elements incurred in Food & Beverage and trying to present an effective kitchen system. To settle the questions raised, I compared and analyzed productivity and cost of food & beverage and unit kitchen centered around superior class hotels in Seoul, which vary in Kitchen Systems. In order to attain the aforementioned study effectively purpose of this study, I compared Room-Service and Coffee-Shop Menu, flow of basic food in the kitchen, extent and result of division of labor and integration in the kitchen, scale of outlet kitchen, productivity, the turnover rate of food in store, food cost rate one another which all vary in Kitchen Systems. All these elements are compared and analyzed each other being divided into two main groups such as①. Main Production kitchen and Banquet Kitchen, and ②. coffee-shop kitchen and Room-service Kitchen. Therefore this study is to point out the problems in managing kitchens of superior class hotels which are different in systems. An effort was made to find out the better Kitchen System for superior deluxe hotels. I emphasize the followings on the proper scale of division of labor and integration of unit kitchen and a disposition plan for outlet kitchens of restaurant. First, KITCHEN SYSTEM as a sub-system of Hotel Management System is composed of sub-systems of outlet unit kitchen. Basic food materials are cooked and served for the guests while support kitchen and out restaurant kitchen interact organically each other. So Kitchen should be considered as a system composed of integrated sub-systems. Second, support and banquet kitchens should be integrated to be managed. And these unit kitchens have to be designed to be placed in the back of banquet rooms area. Third, coffee-shop kitchen and room-service kitchen should be integrated to be managed. Fourth, several unit business kitchens should be place on the same floor. Fifth, main production kitchens ought to be located near the loading duck, food store and large refrigerator. Sixth, considering the limits of supervision, duties should be adjusted as 12-20 cooks in two shifts a day for a sub-kitchen, and 18-30 cooks in three shifts a day so that labor division can be made. Last, I would like to two points for direction and task of future study. Firstly, I compare the effective income and increasing costs each other, which are incurred by increasing the use rate of the second processing materials for foods perched outside and through the results. I can find out the better points of the processing production and circulation system, and then I study this effects made on hotel kitchen system. Secondly, I can point out that more efficient kitchen system shall be established through comparing and analyzing the matter of amount of indirect costs and flow of food in different kitchen systems.

• 동양고전연구
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• 제56호
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• pp.35-73
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• 2014

본고는 근대 전환기 심재(深齋) 조긍섭(曺兢燮)(1873-1933)의 시세계를 화운시(和韻詩)를 중심으로 살펴보았다. 그의 시에는 화운시 특히 두보(杜甫)와 소식(蘇軾) 시에 대한 화운시가 많다. 이것은 그가 격변의 시기에 가장 전통적인 방법으로 한시창작에 임했던 중세적 시인이었음을 가늠케 한다. 화운시를 놓고 보았을 때 그의 창작 생애는 대략 40세가 전환의 기점이 된다. 40세 이전에는 두 소뿐만 아니라 그 밖에 당(唐) 송(宋) 및 명(明) 청(淸) 대(代) 시인들, 우리나라의 이황(李滉) 등 화운의 대상이 폭넓게 나타난다. 40세 이후에는 두 소에 대한 화운은 줄어드는 대신 지역과 관련된 우리나라 인물의 시에 화운하는 예가 종종 발견된다. 연령으로는 30대에 지은 것이 가장 많다. 심재는 시재(詩才)의 온전함과 의경(意境)의 통달함을 꼽으며 두보를 '시인의 집대성(集大成)'이라 일컬었다. 그런 인식을 반영하듯이 두시 화운시도 주제와 의경이 다양하게 드러난다. 소시(蘇詩)에 대해서는 그가 따로 생각을 밝힌 바 없으나 일정한 애호를 가지고 있었던 것으로 보인다. 원시에 대한 밀착도는 두시가 소시보다 비교적 더 높게 나타난다. 거칠게 말하면 두보에 대해서는 닮고자 하면서 자기 개성을 찾아나가는 방향이라면, 소식에 대해서는 닮으려 하기보다 계기로 활용해서 자기 의사를 드러내려는 측면이 좀 더 많은 것으로 생각된다. 신중하게 보아야 할 것은 그가 화운시를 짓되 일방적인 모방에 그치지 않고 대조와 차이의 미학을 만들어 내고 있다는 점이다. 그 주제와 의경을 그대로 가져오기보다는 창작의 계기는 공유하되 시 안에 자기 뜻을 기탁해 새로운 의미를 만드는 경우가 많다. 소시 화운시는 전반적으로 원시와의 밀착력이 더 희박한 편이다. 이것은 화운이라는 제약이 많은 창작 방법을 활용하면서도 그에 전적으로 지배되지 않고 자신의 주제와 개성을 만들기 위해 노력한 흔적이라고 할 수 있다. 그런데 두 소시 화운시가 40세 이후로는 별로 지어지지 않는다는 점이 주목된다. 이것은 어쩌면 화운시 '안'에서의 노력만으로는 더 이상 감당하기 어려운 문학적 현실을 자각한 때문은 아닐까. 예컨대 그는 1919년 소식의 옥중시(獄中詩)를 차운해 4수를 짓고 다시 <구중잡제(拘中雜題)[팔수(八首)]>를 지었다. 이것저것 읊은 이 잡제에는 누구의 운에도 제약되지 않은 그의 복잡다단한 심사와 정회가 다종하게 분출되어 있다. 심재의 화운시는 근대 전환기에 한시의 아비투스가 생존했던 현실과 그 인상적인 생존 방식을 증언해 준다. 화운시 창작은 분명 그의 호고(好古)적 성향을 반영하는 것이나, 이면에는 근대적 문자 변동에 저항하는 심리가 일정하게 작용했을 것으로 판단된다. 아울러 유의할 것은 그것이 두 소시에 대한 일방적인 모습(模襲)과 같은 반동적 방향으로 내닿지는 않았다는 사실이다. 그가 한계 속에서도 자기 개성과 목소리를 내기 위해 노력했다는 점을 다시 한 번 의미 있게 새길 필요가 있다. 요컨대, 심재의 화운시는, 새로움과 기이함, '근대'라는 이름의 시도에 이목을 붙들렸던 근대 한시사에서 '접혀 있던' 한쪽 얼굴, 그 평면이 아닌 입체로서의 얼굴을 펼쳐 보게 하는 의의가 있다.