• Title/Summary/Keyword: catering

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Applying Clustering Approach to Mobile Content-Centric Networking (CCN) Environment

  • Saad, Muhammad;Choi, Seungoh;Roh, Byeong-hee
    • Proceedings of the Korea Information Processing Society Conference
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    • 2013.05a
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    • pp.450-451
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    • 2013
  • Considering the recent few years, the usage of mobile content has increased rapidly. This brings out the need for the new internet paradigm. Content-Centric Networking (CCN) caters this need as the future internet paradigm. However, so far, the issue of mobility in the network using CCN has not been considered very efficiently. In this paper, we propose clustering in the network. We apply clustered approach to CCN for catering the mobility of client node in the network. Through this approach we achieve better convergence time and control overhead in contrast to the basic CCN.

Features of State Regulation of the Hotel and Restaurant Business in the Digital Economy

  • Davydova, Olena;Tomalia, Tetiana;Prylepa, Nataliia;Hryzovska, Liliia;Borutska, Yuliia
    • International Journal of Computer Science & Network Security
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    • v.22 no.9
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    • pp.69-74
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    • 2022
  • The main purpose of the study is to determine the features of state regulation of the hotel and restaurant business in the digital economy. Particularly relevant are the processes of digitalization of the service sector. Trade and transport companies, enterprises in the hotel and restaurant industry, catering got the opportunity to expand the target audience, improve the quality of service, develop at an accelerated pace, take into account that in the global digital economy, victory will go to those whose arsenal will involve a large number of high-quality digital platforms. As a result of the study, key aspects of state regulation of the hotel and restaurant business in the digital economy were identified.

A Study on the Customer's Satisfaction of the Tableware on Foodstyling using Fuzzy cognitive Maps (퍼지인식도를 이용한 음식이 담겨진 그릇, 음식, 테이블보가 고객만족에 미치는 영향)

  • Kim, Sun-Hee
    • Journal of the Korean Society of Food Culture
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    • v.21 no.6
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    • pp.571-576
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    • 2006
  • The purpose of this study, where the subjects are people with the job related to cooking or are culinary expert, is to investigate factors that influence consumer's satisfaction on the tableware seen on broadcast, magazine, food service industry and/or other media. First, this study demonstrates three factors that influence on consumer's satisfaction : first factors of the shape, the color, the size of the tableware, second factors of the shape, the color, the quality of the food, third factors of the design, the color, and the quality of the tablecloth.Lastly, this study shows satisfaction that can be affected between the tableware and the food, between the food and the tablecloth, and between the tablecloth and the tableware.In conclusion, the primary factors that influence on consumer's satisfaction are the color of the food, tableware, and tablecloth, that reflects that visual role plays an important role in the food service industry. From now on. more study that will go into details is expected.

Revolutionizing Elderly Care in Korea: A Deep Dive into the 'Nomad Silver' Generation's Hospital Needs

  • Yoo, Seungchul;Tunas Puentes, Sofia
    • International journal of advanced smart convergence
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    • v.13 no.1
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    • pp.122-128
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    • 2024
  • This study delves into the unique transformation of South Korea's elderly population, distinctively termed 'Nomad Silver'. Characterized by individuals aged 65 and above who actively seek novel experiences and embrace new activities, this demographic shift signifies a departure from traditional perceptions of the elderly. The Nomad Silver cohort, distinguished by their significant economic influence and evolving needs, necessitates a tailored approach to healthcare services. This paper underscores the importance of comprehending both the fundamental biological needs and the personalized desires of the Nomad Silver, aiming to enhance their satisfaction and overall well-being. Hospitals, in response, should innovate their services to resonate with the emotional, psychological, and social facets of this age group. Consequently, the paper proposes a four-pronged strategy for hospitals to adapt: comprehensive healthcare provision, patient-centric service development, senior health education coupled with community engagement, and establishing a generational bridge hub. Furthermore, the paper posits that catering to the Nomad Silver not only promises substantial financial gains for hospitals but also fosters new business opportunities across various sectors.

Inclusive Design in Digital Medical Interface Adaptation for the Elderly

  • Liu Ming Hua
    • International Journal of Advanced Culture Technology
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    • v.12 no.1
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    • pp.100-107
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    • 2024
  • Addressing challenges posed by an aging society, this study explores inclusive design orientations for digital medical interfaces catering to the elderly. The aim is to enhance inclusiveness and optimize interactive experiences within the medical system for senior users. Employing inclusive design concepts, the study analyzes characteristics through literature, focusing on functional purpose, interactive behavior, and emotional expression in digital medical interface design for the elderly. User research methods, including in-depth interviews and field research, generate user personas and behavioral analysis diagrams, organizing and categorizing pain points for elderly patients with chronic diseases. The study proposes principles for improving service touchpoints based on inclusiveness, optimizing pain point types and design processes in age-friendly services. These enhancements aim to help the elderly adapt to and integrate into a digital lifestyle.Incorporating inclusive design principles enhances the inclusiveness of service design, improving the service experience for the elderly. Age-friendly service design with inclusiveness serves as a valuable entry point for research targeting elderly populations and provides practical strategies for age-friendly medical service process design.

Guidelines for Manufacturing and Application of Organoids: Heart

  • Hyang-Ae Lee;Dong-Hun Woo;Do-Sun Lim;Jisun Oh;C-Yoon Kim;Ok-Nam Bae;Sun-Ju Ahn
    • International Journal of Stem Cells
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    • v.17 no.2
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    • pp.130-140
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    • 2024
  • Cardiac organoids have emerged as invaluable tools for assessing the impact of diverse substances on heart function. This report introduces guidelines for general requirements for manufacturing cardiac organoids and conducting cardiac organoid-based assays, encompassing protocols, analytical methodologies, and ethical considerations. In the quest to employ recently developed three-dimensional cardiac organoid models as substitutes for animal testing, it becomes imperative to establish robust criteria for evaluating organoid quality and conducting toxicity assessments. This guideline addresses this need, catering to regulatory requirements, and describes common standards for organoid quality and toxicity assessment methodologies, commensurate with current technological capabilities. While acknowledging the dynamic nature of technological progress and the potential for future comparative studies, this guideline serves as a foundational framework. It offers a comprehensive approach to standardized cardiac organoid testing, ensuring scientific rigor, reproducibility, and ethical integrity in investigations of cardiotoxicity, particularly through the utilization of human pluripotent stem cell-derived cardiac organoids.

Service Factor is Effect on Revisiting for Old People : Centering around Mediator Effect for Feeding Satisfaction (서비스요인이 재이용의도에 미치는 영향 : 급식만족도의 매개효과를 중심으로)

  • Kim, Yoon Hee;Ha, Kyu Su
    • Asia-Pacific Journal of Business Venturing and Entrepreneurship
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    • v.10 no.2
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    • pp.59-67
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    • 2015
  • This studying is on the degree of reuse that runs from Seoul Palace Y elderly welfare and general social demographic is to the welfare service factors of the path Restaurant (hygiene, workers, convenience, food, accessibility, environmental, and social relationships), and influence, the process of was to effect on determining on to the mediating effect on the satisfaction with the meals ages overrun 65 years using the path restaurant was applied to the final total of 310 valid samples were subjects. We take advantage of SPSS 19.0, the first study showed that rental housing other all the factors affecting the satisfaction of catering service factor analysis of the demographic characteristics. Showed Secondly, characteristics and service factors, one of the demographic characteristics education, service factors that affect all of the factors identified in the reuse of reclaimed relationship satisfaction and feed results. Third, there are the demographic characteristics and service factors and the relationship of re-verifying the mediating effect of feeding satisfaction results, effects a positive the degree of reuse factor and the employees of the catering service satisfaction. Therefore, continued and investment is outer required the efforts of local governments for quality of service and satisfaction path restaurant you will be looking improving them for ways towards attention improve the multilateral environmental Furthermore Feed.

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Evaluation of the Management of Sanitation in Food Service Establishments in Korea and Strategies for Future Improvement (국내 급식위생관리의 현황고찰 및 발전방안)

  • 김종규
    • Journal of Food Hygiene and Safety
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    • v.15 no.3
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    • pp.186-198
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    • 2000
  • The quality of the management of sanitation in food service establishments (school lunch programs, hospital patient food services, and commercial catering food services) in Korea was reviewed and evaluated, and ten strategies fur future improvement were suggested. They were: (1) An increase of qualified manpower and improvement of the professional training of the staff; (2) Obtaining special facilities exclusively for food service; (3) Improvement of facilities especially the kitchens; (4) Improvement of policy fur procuring raw materials and being assured of their quality by designing some standards and specifications for the raw materials to be purchased; (5) Production and use accurate and reliable kitchen apparatus and instruments; (6) An increase of the laboratory apparatus and instruments for inspection and evaluation of the sanitary level of raw materials and food service environments; (7) Enforced improvement of personal hygiene of the staff; (8) Use of a variety of methods in sanitary education and training; (9) Actively inspect the quality of imported foods; (10) Strengthening the research and accumulation of background data regarding sanitation management. There is a long process from the production of food to eating. The cooking process is the ultimate end of preparation of food before eating. This process sometimes increases the occurrence of food-borne diseases if we mishandle the food, even we obtained safe food. The process can also remove health hazards and reduce the risk from the hazards if we handle the food well although we have unsafe foods. This means the cooking process is a major key to preventing food-borne diseases. The concepts of hazard analysis critical control point (HACCP) should be applied and practiced in food service establishments in Korea as soon as possible.

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Quality Characteristics of Jeung-pyun Added with Turmeric powder (강황 분말 첨가 증편의 품질 특성)

  • Shin, Seung-Mee;Joung, Kyung-Hee
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.19 no.1
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    • pp.427-434
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    • 2018
  • This study was conducted to investigate the effects of turmeric powder on jeung-pyun. Turmeric jeung-pyun containing 0%, 0.5%, 1%, 1.5%, and 2% turmeric powder was prepared and the moisture, pH, sugar, color, texture, DPPH and sensory properties of the samples were measured. Moisture contents of jeung-pyun were 51.26~51.99% and there were significant differences among the samples(p<0.001). The L-values were significantly decreased with increasing turmeric powder content. The b-value was low in the control and there were significant differences among the samples(p<0.05). Texture profile analysis showed that there were no significant differences among the groups in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness. The hardness was the lowest in the control group and increased with increasing turmeric powder content. The antioxidant activities as measured by DPPH increased with increasing turmeric powder content (p<0.001). In the sensory evaluation, 1% addition of turmeric powder showed the highest preference in terms of color, taste, flavor, texture and overall preference(p<0.001). As determined by this study, the addition of 1% turmeric powder was the most favorable method for making use of turmeric powder in the production of jueng-pyun.

Quality Characteristics of Cookies Made with Chestnut Inner peel Powder (율피가루 첨가 쿠키의 품질 특성)

  • Shin, Seung Mee;Kim, Eun Gyung
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.18 no.1
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    • pp.483-492
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    • 2017
  • This study investigated the quality characteristics of cookies made with chestnut inner peel powder and its potential as a food ingredient. Cookies were made with various levels (0, 10, 20, 30, 40%) of chestnut inner peel powder. Dough pieces were baked for 20 minutes at $180^{\circ}C$ in an electrically heated rotary oven for about 10 minutes, and all items were measured after cooling for 24 hours at normal temperature. Quality characteristics were measured by moisture content, leavening rate, loss rate, spread factor, color, texture profile analysis, and sensory evaluations. The moisture content of cookies was significantly affected by increasing chestnut inner peel powder (p<0.001). The spread factor as well as L-value and b-value of cookies significantly decreased with increasing chestnut inner peel powder content (p<0.001). However, hardness and redness (a-value) of cookies significantly increased with increasing chestnut inner peel powder content (p<0.001). The sensory score showed that cookies added with 20% chestnut inner peel powder had higher color, texture, and overall acceptability scores than other samples. As a result, quality of cookies added with 20% chestnut inner peel powder was the most suitable, and we suggest that chestnut inner peel is a good ingredient for increasing the consumer acceptability and functionality of cookies.