• Journal of Applied Tourism Food and Beverage Management and Research
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• v.7
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• pp.7-39
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• 1997

Many of legislations related to tourism has been made up to now since the year 1961 when modern tourism studies started. In restropect of the year 1988, the year 2002 is expected to be another chance for tourism. In order to take this chance again, new laws and regulations are necessary. Therefore, the object of this study are decided as follows: 1) to put 'the right to go sightseeing' in statutory form at constitution. 2) to realise the private law of tourism 3) to make the environment law of tourism 4) to make the facility law of tourism 5) to make the transportation law of tourism 6) to make the cultural property law of tourism 7) to make the food law of tourism 8) to make the related law of tourism 9) to make the advertising law of tourism, the tax law of tourism, and the economy law of tourism As tourism laws like above exist, tourism industry would be developed more than now.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.178-185
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• 1996

Investigation of foodservices was carried out in 7 different day care centers in Gyeongnam area and no trition survey of their 481 children were undertaken between October 5 and November 3, 1994. The results were summarized as follows: Conditions of most equipments and facilities used in the kitchen were very defective especially in dishwashing and sterilizing step. Number of cooks and assistant cooks in foodservices was 1 or 2. Purchasing of foods and planning of menu were mainly done by the manager or the secretary. Menu was cycled weekly. None of the day care centers has empolyed a dietitian. Mean values of height and weight of children showed slightly over the standard of Korean children. Mean intakes of energy and all the nutrients from the lunch, which was served by day care centers, were below 30% of the Korean RDAs. Mean value of protein, thiamine and niacin were above 25％ of the RDAs. Intakes of Ca, Fe and Riboflavin were lower than the ones of other nutrients. It is suggested that dietitians should be empolyed to take care of meal services and nutrition education for the children.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.677-689
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• 2009

The purpose of this study was to evaluate food safety practices and knowledge of foodservice workers at senior welfare centers. A self-administrated questionnaire was administered to 1200 foodservice workers at senior welfare centers in Seoul, Incheon and Gyeonggi province. Two hundred five responses were returned, with 181 usable for analysis. Statistical analyses were conducted using SPSS for Windows(ver.14.0). Volunteers of respondents comprised 64.1% while chefs and employees comprised 20.9%. Food safety practices were assessed using a 5-point scale(1: strongly disagree - 5: strongly agree), and the average score of food safety practices was 4.27. For specific practices, 'personal hygiene (4.46)' scored the highest, followed by 'cleaning and sanitizing(4.43)', 'separate handing(4.40)', 'cooking process(4.11)', and 'receiving and storing(4.05)'. There were significant differences in the practice average score by age(p<0.01) and experience of food safety education(p<0.01). The total score for food safety knowledge was 14.43 out of 20 points. In the category of food knowledge, 'equipment and facility(80.5%)' had the highest correct answer rate, followed by 'personnel hygiene(75.9%)', 'cooking process(70.4%)', and 'cleaning sanitizing(65.8%)'. There were significant differences in the knowledge total score by job type(p<0.05), age(p<0.05), working experience(p<0.05), chef certification (p<0.01), and frequency of food safety education(p<0.01). The knowledge and practice scores were significantly correlated(p<0.01). This study suggests that food safety education for foodservice workers should be conducted continuously and repetitively, and the development of proper education materials is needed to improve the effectiveness of food safety education for chefs, employees and volunteers at senior welfare centers.

• Journal of the Korean Dietetic Association
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• v.28 no.2
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• pp.67-84
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• 2022

This study aimed to explore the status of food service outsourcing behavior of long-term care institutions (LTCIs) through a cross-sectional survey using a questionnaire administered between July 16th and August 7th, 2020. The survey respondents were either dietitians or facility managers, who worked at 731 nursing homes, 477 group homes, and 673 day-care centers. Approximately 25.9% of nursing homes, 11.7% of group homes, and 33.1% of day-care centers used a managed-services company to operate their food service units. The main reason for outsourcing food service by nursing homes was related to the staffing of dietitians and cooks, whereas group homes and day-care centers outsourced food services due to factors relating to meal costs and the cooking process. Almost all the LTCIs entered into private contracts for outsourced food services. Only a few food service contracts included the types of meals, nutrition standards such as protein and calories per meal, and the parameter or ratio of food cost. Of the respondents, 84.5% from nursing homes, 87.5% from group homes, and 87.1% from day-care centers agreed that the quality of outsourced food services of the LTCIs should be regulated. Meals are essential for maintaining the health and functional status of LTCI users. As more LTCIs outsource their food services, we suggest the following: (1) Increasing the minimum dietitian staffing standards for LTCIs as per the Welfare of Senior Citizens Act and requiring at least one dietitian for every nursing home, (2) Making it mandatory to use a standard food service contract template when drafting food service contract, and (3) Developing realistic standards for food service operations considering the size and operation type of the LTCIs.

• Journal of Korean Society of Rural Planning
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• v.16 no.3
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• pp.43-49
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• 2010

This study generalized and systemized the unit-project items of 176 project districts for the rural village comprehensive development projects (RVCDP). This paper surveyed opinions of III answerers (7 specialists, 43 agents of Korea Rural Community corporation, and 61 agents of local government of cities and counties) in order to determine the classification system and their corresponding weighting values of the project items using analytic hierarchy process (AHP) method. From the results extracted by project plans of 176 project districts for 5 years from 2004 to 2008, this study decided a hierarchical system for unit-project items of RVCDP by AHP method, which consisted of three steps: 4 items for 1st step, 13 items for 2nd step, and 52 items for 3rd step. The first step contains 4 items of Strength of Rural-urban Exchange & Regional Capability (RURC), Green-income Infrastructure & Facility (GIF), Culture-health-welfare Facility, and Eco-environment & Landscape facility (ELF). In the survey of weighting values with AHP method, the analysis result for the first step showed that in opinion of specialists, GIF is more important than the others while in opinion of the other agents, RURC is more important. In the second step, Product Facility is more important in the specialists, whereas Strength of Resident Capability is the most important in the other agents. Analyzed unit project items as the third step, all answerers evaluated that the Education and Excursion for Rural Resident Capability has the highest weighting values.

• Journal of Korean Society of Rural Planning
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• v.17 no.1
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• pp.13-27
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• 2011

This study analyzed the budget investment plans for the unit-project items(UPI) of 176 project districts for the rural village comprehensive development projects (RVCDP). This study classified the master plan reports of 176 project districts into 88 unit project items in aspect of project management, in order to analyze characteristics of distribution of budget in each project item. Most of all unit project items have similar types of uniform distribution with plus skewness in frequency pattern analysis except the total budget of the project district. This study analyzed the characteristics of budget distribution per province, year, and geographical types of region. Furthermore this paper also analyzed ratio of budget in unit project items to find out distribution pattern of each budget between project items over time. The hierarchical system for UPI of RVCDP consisted of three steps, which are 4 items of the first step on Strength of Rural-urban Exchange & Regional Capability (RURC), Green-income Infrastructure & Facility (GIF), Culture- health-welfare Facility, and Eco-environment & Landscape facility (ELF), 13 items for the second one, and 52 items for the third project items. From the results of the budget investment analysis for 5 years from 2004 to 2008, the budget investment ratios of RURC and ELF have steady state for every year, while GIF in decreasing and ELF in increasing over time. The ratios of UPI on infrastructure were decreased, whereas those on culture, health, and welfare were increased. Portion of tow project items among 52 items, which are community centers for village residents and rural experimental study facility, has 30% of total budget investment. Futhermore, the budget ratios of seven project items showed 50% of total budget. Average value of project budgets for five years was optimized as a type of exponential function in the case of decent array for ranking order.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1147-1155
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• 2014

Adolescence is the most important period of healthy development. The purpose of this study was to evaluate the food recognition, snack preference, and dietary behavior of 1st grade of middle and high school boys and girls. Subjects were 5,554 students from 16 schools with healthy tuck shop and 3,406 students from 9 schools without healthy tuck shop in Seoul, Korea. Students from schools with healthy tuck shop are significantly higher than control group for facility satisfaction and hygiene satisfaction (all p<0.05). For fruit, the preference (p<0.05) and recognition (attitude, p<0.001: intention, p<0.05: eating habit, p<0.001: social-environment, p<0.001: self-efficacy, p<0.001) of students in schools with healthy tuck shop are significantly higher than those in schools without healthy tuck shop. For the habit of checking the manufacturer, students in schools with healthy tuck shop were significantly higher than students in schools without healthy tuck shop (p<0.05). The result suggested that we have to create an environment in which fruits can be purchased easily at a tuck shop and to educate adolescents for the importance of healthy food purchasing behavior. In conclusion, healthy school tuck shop had a positive effect on accessibility to healthy food.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.105-116
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• 2001

This study was conducted a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to verify the dietitian's job description. To do this the survey was carried out for the frequency, criticality and difficulty of each job description with 4 point scales. The subjects was 521 dietitians, who have been working over 3 years at their position. The results are following ; 1. The each duty, task and task elements are verified with survey results. 2. Duties with high frequency and criticality were menu management, purchasing, storage and stock management, operational management for cooking, system management for distribution and sanitation management. 3. Duties with middle frequency and high criticality were managing equipment and facility, food service management, human resources management and self-development. 4. Duties with low frequency and high criticality were nutritional assessment for life cycles, nutrition therapy, nutrition education and disease management. 5. For difficulty, food service area show lower than of nutrition service area.

• New & Renewable Energy
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• v.4 no.4
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• pp.37-43
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• 2008

Three properties of food waste are water 80%, ash 3%, volatile matter 17%. When food waste goes through treatment process such as removal of foreign substances, removal of water as well as sodium, dryness, and pulverization, it transforms into 4,000 Kcal/kg purverized fuel if moisture content is below 13%. Fuel ratio (fixed carbon/volatile matter) of purverized fuel is low compared with bituminuous coal. Ignition temperature measured by thermogravimetry analyzer is about $460^{\circ}C$. Combustion test of purverized fuel have been performed using energy recovery facility which include storage tank of dewatered cake, dryer, hammer mill, combuster including burner, boiler, flue gas treatment equipment. When 160-180 kg/hr of fuel is steadily supplied to burner for 3 hours, combustor temperature reaches about $1000^{\circ}C$ and CO is 77-103 ppm at 1.55 excess air ratio and SOx and Cl are under 2 ppm and 1ppm, respectively. This experiment demonstrate that purverized fuel made from food waste could be an alternative clean energy at the age of high oil price.

• Journal of Agricultural Extension & Community Development
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• v.23 no.4
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• pp.361-374
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• 2016

This study examined the regulation status on wastewater treatment in agro-food processing and a case study on effluent treatment m ethods was carried out to evaluate any change after the mitigation of regulation. First, in order to clarify the area of investigation, the definition of small-scale agro-processing facilities was reviewed through literature survey and local government ordinance. The current law were separately analyzed into four areas; effluent treatment facilities, development of agro-processing industries, land use and food processes equipment. The exclusion clauses on wastewater discharging facility in the enforcement regulation were defined in detail, which can be served in practice. Site survey, after the questionnaire survey of the person in charge of the local unit, was carried out. As the result, this survey confirmed the positive effects of the deregulation on promoting sewer system service in rural areas, introducing the new processing construction and so on. In addition, it was found that some matters to be considered to determine whether to introduce wastewater treatment plan for public food processing facilities.