• Culinary science and hospitality research
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• v.22 no.8
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• pp.67-77
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• 2016

This study investigated the physicochemical, antioxidative activity, and sensory characteristics of yanggaeng prepared with various amounts of peach powder. According to the results, the pH of yanggaeng was decreased significantly by addition peach powder, but total titratable acidity of yanggaeng was increased significantly by addition peach powder. The sweetness ($^{\circ}brix%$) and moisture content of groups by the addition of peach powder were lower than those of control group. At the result of color measurement, L value of groups by the addition of peach powder was lower than that of control group, but a value and b value of groups by the addition of peach powder were higher. Texture measurement score in terms of hardness and brittleness for yanggaeng were increased significantly by addition peach powder. The contents of DPPH radical scavenging activity, and ABTS radical scavenging activity of groups by the addition of peach powder were higher than those of control group. As peach powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 4% and 6% peach powder were higher significantly when compared to the control group.

• Journal of the Ergonomics Society of Korea
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• v.29 no.3
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• pp.375-382
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• 2010

The purpose of this study was to analyze the risk factors of the musculoskeletal workload of mid-old-age food preparation workers by identifying the differences in the complaints of subjective symptoms between mid-old-age housewives and mid-old-age food preparation workers. This study was carried out on a total of 83 subjects from April 2009 through July 2009: 43 food preparation workers at the catering department of general hospital A, with a high rate of mid-old-age food preparation staff, and 40 full-time housewives (40~59 years old). The analysis of the relationship between the rates of the subjective symptoms of the two groups showed that the mid-old-age food preparation workers had a 7.8-fold higher risk of developing musculoskeletal diseases than the full-time housewives. The musculoskeletal workload of the mid-old-age food preparation workers included repetitive motions, uncomfortable postures, and heavy lifting. It is hoped that this study will help provide mid-old-age people with opportunities for appropriate economic activity and labor and will help improve their work postures and methods as well as their environmental-risk factors.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.344-354
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• 2008

The traditional ritual foods of Korea have developed with for many years, and differ by locality, family customs and religious characteristics. In an efforts to establish the database on that addresses the difficult issue of a classification system for traditional Korean foods, we have conducted a survey of a traditional Korean ritual foods. In the database, typical 10 rites are represented, covering birth to death, these are birth, the hundredth day after birth, the first birthday, the commemoration of finishing books(graduation), the coming of age ceremony, marriage, the birthday feast for an old man, the 60th wedding anniversary, the funeral, and the memorial service. For each rite, the appropriate traditional Korean foods are classified into 6 categories-main dishes, side dishes, tteok lyou, hangwa lyou, eumchung lyou and the others. Some of these have varied considerably with the passage of time, and some have since disappeared. This database provides a basis for generational transmission, preservation and development of traditional Korean ritual foods as one of the components traditional Korean culture.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.487-495
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• 1999

The objectives of this study were to analyze customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. The instruments were developed by reviewing literatures on customer satisfaction and by intervewing with managers, employers and customers. A total of 1000 questionnaires were hand delivered at the ten contracted foodservice operations by designated coordinators. A total of 833 questionnaires were usable; resulting in an 83.3% response rate. Statistical data analysis was completed using the SAS 6.04 for description, T-test, ANOVA. Overall customer satisfaction score for office building foodservice was significantly higher than those for manufacturing company foodservice. As for the type of management contracts, overall customer satisfaction score for management fee contracts was significantly higher than those for profit and loss contracts. With regard to payment method, overall customer satisfaction score for meal card was higher than those for POS system. Concerning the categories of service, overall customer satisfaction for combo-tray service was higher than those for cafeteria-tray service and partially self-service. As for types of menus, the score of overall customer satisfaction was not significantly different between cafeteria menu and double choice menu.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.155-162
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• 2000

The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.16-30
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• 2008

Rapid change of surroundings has been influencing the work environment for cooks, making it more convenient; however, there are still many difficulties to improve. Especially, cooks are exposed to lots of occupational diseases due to tension and pressure as well as noise, high temperature and humidity in their work place. This study examines cooks' operational exhaustion caused by cooking operation and cooking circumstances. The analyzed result shows the job fatigue related to the general features of the cooks(such as charged cooking part, types of engaged business, class of position, cooking career, and working hours). For example, pains on the neck, back, arms and wrist are mostly affected by the charged cooking parts. Effects related to the types of engaged business, backaches usually occurred in Catering, pains in shoulder from serving at hotels and eye-tiredness from meal serving. As for working hours, most of backaches occurred from over 13-hour-work, and pains in shoulder and eye-tiredness under 8-hour-work. Pains in legs, tiredness, and the change of weight do not have any relations withthe general features of the cooks statistically(p>0.05).

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.227-239
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• 2002

The purpose of this study was to compare the dietitian’s job in dietitian’ s practice area using the dietitians job description(2000). To do this the survey was carried out for the frequency, criticality and difficulty of each job discription with 3 point scales. Questionaires sent to 521 dietitians. The number of returened questionnaires was 252. The number of dietitians working at each area was 125 at the school foodservice, 39 at the institutional foodservice, 62 at the hospital, 13 at the public health center and 13 at the catering company. The results of this study can be summarized as followed ; Experiences, level of education and age were significantly different by dietitian’s practice areas.(p<0.001) For frequency, duties of nutrition services had lower score than that of food services in all practice area. Frequency of each job description was significantly differences duties of all.(p<0.05) For criticality, duties except of meal services, financial managements, life cycle nutrition managements were significantly different by dietitian’ s practice areas.(p<0.05) For difficulty, duties except of self promotions were significantly different by dietitian’s practice areas .(p<0.05)

• Journal of Engineering Education Research
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• v.17 no.5
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• pp.33-40
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• 2014

This study aimed to analyze the current trends and future issues of the creativity development research in the Korean engineering education. The analysis led to categorizing the previous research topics into the following five domains: (i)systems and media (ii)instructional strategies and methodologies (iii)curriculum (iv)evaluation and (v) learner characteristics. The analysis further deduced more detailed sub-domains from each of the five domains. In addition, this study investigated publication frequencies of each domain and sub-domains and grasped specific flows of past research topics. Finally, based upon the analysis, this study drew implications and ramifications for creativity development studies in the Korean engineering education, elucidated future issues and refined upcoming research agendas. It is hoped that this research will articulate the present status of the studies that deal with creative education catering to engineering students and help set paths for future research.

• Journal of Information Processing Systems
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• v.11 no.3
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• pp.483-494
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• 2015

High Efficiency Video Coding (HEVC) is the most recent video codec standard of the ITU-T Video Coding Experts Group and the ISO/IEC Moving Picture Experts Group. The main goal of this newly introduced standard is for catering to high-resolution video in low bandwidth environments with a higher compression ratio. This paper provides a performance comparison between HEVC and H.264/AVC video compression standards in terms of objective quality, delay, and complexity in the broadcasting environment. The experimental investigation was carried out using six test sequences in the random access configuration of the HEVC test model (HM), the HEVC reference software. This was also carried out in similar configuration settings of the Joint Scalable Video Module (JSVM), the official scalable H.264/AVC reference implementation, running on a single layer mode. According to the results obtained, the HM achieves more than double the compression ratio compared to that of JSVM and delivers the same video quality at half the bitrate. Yet, the HM encodes two times slower (at most) than JSVM. Hence, it can be concluded that the application scenarios of HM and JSVM should be judiciously selected considering the availability of system resources. For instance, HM is not suitable for low delay applications, but it can be used effectively in low bandwidth environments.

• The Journal of Economics, Marketing and Management
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• v.10 no.6
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• pp.27-37
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• 2022

Purpose: The purpose of this study is to derive various ways to realize customer satisfaction for the development of the service industry by exploring research trends related to customer satisfaction, which is presented as an important goal in the service industry. Research design, data and methodology: To this end, 1,456 papers with English abstracts using scienceON were used for analysis. Using Python 3.7, word frequency and co-occurrence analysis were confirmed, and topics related to research trends were classified through BERTopic and LDA. Results: As a result of word frequency and co-occurrence frequency analysis, words such as quality, intention, and loyalty appeared frequently. As a result of BERTopic and LDA, 11 topics such as 'catering service' and 'brand justice' were derived. As a result of trend analysis, it was confirmed that 'brand justice' and 'internet shopping' are emerging as relatively important research topics, but CRM is less interested. Conclusions: The results of this study showed that the 7P marketing strategy is working to some extent. Therefore, it is proposed to conduct research related to acquisition of good customers through service price, customer lifetime value application, and customer segmentation that are expected to be needed for the development of the service industry.