• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1992.07a
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• pp.33-45
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• 1992

The sanitation inspection is the most frequently used procedure to protect foods prepared in foodservice establishments. In order to enhance foodservioe inspections and to improve post-inspection remedial measures, more practical evaluation methods for sanitation are required. The HACCP approach is based upon factors which contribute to foodborne disease rather than on factors which relate to aesthetics. Contributing factors for foodborne disease from foodservice establishments reported in USA, Canada, and England were analyzed to identify potential hazards during practical foodservioe operations. Hazards were classified at critical control points by risk ranking. Twenty-two observable practical indicators relating to each contributing factor were selected and adjusted to standardized procedures and hazard determiners at critical contral points. The weights for each inspection item were ranked as 1, 2, 3, 4 or 5 according to the risk level of contributing factors. And also application for the inspection item in different 6 types of work procedures was suggested for the use of specialized foodservice establishment and cafeteria, and of manager's self inspection in each establishment.

• Journal of Service Research and Studies
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• v.3 no.1
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• pp.1-7
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• 2013

We have to select business Item at various alternatives through BMO Evaluation Method. This study suggested selection method best business item using Visual Basic Program. Selection item of business item is technically power, capital strength, business administration capability, Maketings, Possible total sales, Goods of future growth, Expectations of competition goods, Creation of goods, and Management. Evaluation of each item value, add total values. It is important that business item selected well for adapted business. It should be able to decide business item using this study's program.

• Journal of the Korean Institute of Telematics and Electronics C
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• v.35C no.11
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• pp.11-20
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• 1998

Testability analysis computes controllabilities and observabilities of all lines of a circuit and then evaluates fault coverage. The values of controllability and observability as well as fault coverage produced by testability analysis are used for applications of testability analysis. ITEM was evaluated as a fault coverage tool. But the values of controllability and observability at all lines of circuits must be estimated as a performance measure of testability tools for another application such as partial scan. In this paper, partial scan method based on sensitivity analysis which estimates relative improvement of detectability of circuits after scanning a flip-flop is used for performance evaluation of ITEM. Performance of ITEM, with respect to testability values on each net, has been measured by comparing ITEM and STAFAN. Partial scan performance achieved by ITEM is very similar to that of STAFAN, but ITEM takes less CPU time. Therefore ITEM is very efficient for partial scan application because ITEM runs faster for very large circuits in which execution time is critical.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2005.05a
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• pp.686-691
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• 2005

We are concerned with the question of servicing warranties for repairable items. During the warranty period, each time an item fails the manufacturer has the obligation to restore the item to operational condition either by repairing the item or by replacing it by a new item. In this paper, we consider the repair-replacement strategies based on the condition of the failed item. For products with phase-type lifetime distributions where the phases represent the condition of the item, we develop algorithms to determine the expected cost of servicing a warranty and use it in making the repair-replacement decision. Illustrative numerical examples are presented. We also propose a dynamic strategy by taking the expected remaining warranty cost into consideration.

• Journal of Korean Institute of Industrial Engineers
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• v.31 no.4
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• pp.341-348
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• 2005

This paper is concerned with the question of servicing warranties for repairable items. During the warranty period, each time an item fails the manufacturer has the obligation to restore the item to operational condition either by repairing the item or by replacing it with a new item. In this paper, we consider repair-replacement strategies based on the condition of the failed item. For products with phase-type lifetime distributions where the phases represent the condition of the item, we develop algorithms to determine the expected cost of servicing a warranty and use it in making the repair-replacement decision. Illustrative numerical examples are presented. We also propose a dynamic strategy by taking the expected remaining warranty cost into consideration.

• Journal of the Korean Operations Research and Management Science Society
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• v.25 no.3
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• pp.41-48
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• 2000

We consider the question of warranties for repairable items. During the warranty period, each time an item fails the manufacturer has the obligation to restore the item to operational condition either by repairing the item or by replacing it by a new item. In this paper, we consider a warranty policy for making this decision based on the condition of the failed item. For products with phase-type lifetime distributions where the phases represent the condition of the item, we develop algorithms to determine the expected cost of servicing a warranty and use it in making the repair/replacement decision. illustrative numerical examples are presented.

• Journal of the Korean Applied Science and Technology
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• v.6 no.2
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• pp.75-87
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• 1989

Study to report this result that state of lipid peroxides while beef Bulgogi Coocking of general-seasoning, sale-seasoning, each flavour's characteries. Raw meat show high lipid peroxides amount and high increasing in heat and antioxidative effected by flavour about lipid peroxidies change existence by beef Bulgogi seasoning. Change of lipid peroxides are significant increased in meat cold storage and cold storage and cold storage heat meat after while 30 minute after seasoned and reduced 9 hour - 33 hour cold storage raw meat, that change of lipid peroxides by cooking time. every condition by adding soften were revealed lipid peroxides, reduce. Lipid peroxide change are very high while no-sugar in raw meat and not a stone look in 9-hour raw-meat after seasone about antioxidative effect by each flavour characteristic TBA showed very high not take parched seasone seeds item about 30-minute cold storage beat raw-meat and high lipid peroxides revealed increase in not take wine item, not take a pear item, in 9 hour cold storage heat-meal and it showed little amount not-sugar item, no opepper item. According to high lipid peroxides change reduced high after seasoned cold storage stage in Korea traditional Bulgogi Cooking and thought high that action of antioxidative lipid peroxides wine and a pear in flavour.

• The Research Journal of the Costume Culture
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• v.13 no.1
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• pp.1-5
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• 2005

The objective of this paper is to provide fundamental data to establish measuring system of clothing that is more accurate. For the objective, stature and ration of height items, stature and ratio of circumference item, stature and ratio of length item on the children are investigated to obtain the interrelation of each item. Data for the research are selected from 52 people of 6 years old on boys and 49 people of 6 years old on girls who dwell in Seoul. The results of the research are as follows. Because ratio of the body on the stature of children is different from ratio of the adult, the same method for the adult cloth is not appropriate when producing the cloth of the children. observing the interrelation of each measurement item, measurement system of the children cloth that is indicated by the stature and the breast circumference, the stature and the waist circumference is not reasonable. Because the value of correlation of back length and circumference item was, it is not suitable that the back length is graded by the breast circumference when producing the cloth of the children.

• Journal of Nutrition and Health
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• v.20 no.6
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• pp.442-455
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• 1987

The purpose of the study were to assist foodservice managers in complex decision making by utilizing computerized cost accounting system and to relieve managers from repetitive and routine tasks so that more adequate patient care and consultation can be provided. The scope of the computer-assisted cost accounting system consists of budget, menu planning, purchasing, inventory, cost control and financial reporting. The content of the computerized system are summarized as follows ; 1) For budgeting monthly income was estimated by calculating unit cost of each meal and forecasting serving numbers. The actual serving numbers for patients and employees were totaled everyday, and utilized as the basic data base for estimating income and planning menu. The monthly lists of meal sensus were generated. 2) for menu planning concersion factors were computed based on the standarized recipe for 50 servings. Daily menus for patients and employees which include total amounts of each ingredient and cost analyzed information were generated. 3) Daily and monthly purchasing report for each food item classified by patient and employee meals were generated. 4) Inventory transactions such as recipts and issues were totalized daily for each stocked item, and monthly inventory reports were generated. 5) Cost analysis reports for each menu item were generated into two ways based on the budget coat as well as the purchasing cost. 6) Editing new recipes and updating food costs change to the data base were carried out. 7) Financial reports were generated monthly, first-half and second-half of the year, and yearly basis.

• Journal of Korean Academy of Nursing
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• v.46 no.1
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• pp.109-117
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• 2016

Purpose: The aim of this study was to develop a Korean version of Night Eating Questionnaire (KNEQ) and test its psychometric properties and evaluate items according to item response theory. Methods: The 14-item NEQ as a measure of severity of the night eating syndrome was translated into Korean, and then this KNEQ was evaluated. A total of 1171 participants aged 20 to 50 completed the KNEQ on the Internet. To test reliability and validity, Cronbach's alpha, correlation, simple regression, and factor analysis were used. Each item was analyzed according to Rasch-Andrich rating scale model and item difficulty, discrimination, infit/outfit, and point measure correlation were evaluated. Results: Construct validity was evident. Cronbach's alpha was .78. The items of evening hyperphagia and nocturnal ingestion showed high ability in discriminating people with night eating syndrome, while items of morning anorexia and mood/sleep provided relatively little information. The results of item analysis showed that item2 and item7 needed to be revised to improve the reliability of KNEQ. Conclusion: KNEQ is an appropriate instrument to measure severity of night eating syndrome with good validity and reliability. However, further studies are needed to find cut-off scores to screen persons with night eating syndrome.