• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.154-160
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• 2006

This study examines the service satisfaction rate on high school students(637) in order to provide the basic data for marketing direction by analyzing the importance and satisfaction rate of the service quality. In IPA for the service quality, as the following properties are high in expectation as well as satisfaction they needed to maintain. They are the taste, scent, saltiness, proper temperature of the food, the quantity main food, nutritional value, the degree of freshness, and the smell of dining room. The following properties need the excessive efforts. They are the number of side dishes, eating place, the shape and material quality of dish, the costume of dining workers. As the following showed low importance degrees as well as satisfaction degrees, they don't need concentrated efforts. They are the harmony of color and shape, the interior design of the dining room, the arrangement of tables and chairs, the atmosphere of dining room, and the effect of nutrition instruction. As the education of nutrition is compulsory among the school group meal, the analysis based on the response of questioned students is supposed to be more careful. The items showing low satisfaction degrees while high importance degrees are considered to make an operational plans for the improvement through a variety of menu, the quality of food, the quantity for side-dishes, health control, the cleanness of dishes, the kindness of cooks, the performance of nutritionists, the charge of school meal, and meal time.

• Journal of Animal Science and Technology
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• v.66 no.2
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• pp.387-397
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• 2024

Pork quality is determined by several attributes, among which odor and taste are the utmost significant. Therefore, this study was aimed to assess the effects of boar odor hormone concentration on the quality traits and sensory acceptability of pork. A total twenty-six (26) non-castrated 3-way crossbred (Landrace × Yorkshire × Duroc) pigs were selected with an average body weight (ABW) 115.6 kg before to slaughter. The three treatment groups (low, medium and high) were divided according to the androstenone concentration. In experiment 1, for meat quality traits carcass was selected based on androstenone concentration: low (LC, 0.64-0.69 ㎍/g, n = 9), medium (MC, 0.70-0.99 ㎍/g, n = 7) and high (HC, 1.00-1.69 ㎍/g, n = 10). In experiment 2, for sensory evaluation carcasses were also selected based on the abovementioned conditions. Results revealed that androstenone concentration not effect on proximate components, meat quality traits and fatty acids except palmitoleic acid. Sensory evaluation data showed that boar taint and meat boar taint were significantly increased in a concentration-dependent manner from low to high, whereas, gravy and meat flavor preference were significantly increased in LC group than HC group. In addition, correlation analysis showed that boar taint and meat boar taint were positively, and gravy and meat flavor preference were negatively correlated with boar taint hormones. In essence, our findings indicate that androstenone concentration had no effect on meat qualities, but a high concentration of androstenone had a negative effect on the sensory characteristics in uncastrated pigs.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.63 no.6
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• pp.738-745
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• 2014

Recently, various measures have been discussed for overcoming depletion of fossil fuels and environmental pollution. One of the measures is electric vehicles. But electric vehicles has some limitations from high cost of battery and low efficiency, so operation distance of electric cars is limited. Also there are difficulties that charging lines should be connected by an electric car whenever it charges. Thus, many studies have been conducted to overcome the limitation using conventional batteries of electric vehicles. As a result, the OLEV(On-Line Electric Vehicle) was developed. But the OLEV system is some limitations. The OLEV system causes power quality problems when it charges. Power quality problem cannot be ignored because OLEV systems are closely connected by distribution grids. In this paper, the OLEV system is designed by using PSCAD/EMTDC, and the power quality is measured and evaluated. Power quality is divided by two cases; harmonics and high-frequency. Harmonics were evaluated according to IEEE Std. 519-1992. But the evaluation of High-frequency could not take it because there was no standard. For this reason, the data measured by OLEV system was compared with the EN50065 regulation.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.10
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• pp.1529-1534
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• 2008

The aim of this study was directed at exploring the possible use of muscle fiber characteristics as new selection traits for improving both porcine lean meat production and quality. A total of 174 (114 Yorkshire, 30 Landrace, and 30 Meishan) pigs were used for this study, and lean meat production ability was estimated by backfat thickness and loin eye area. The Longissimus dorsi muscle was taken in order to measure meat quality and muscle fiber characteristics. Due to the high correlations between total muscle fiber number and most of the performance traits, all pigs were classified into three groups (low, intermediate, or high) by total muscle fiber number using cluster analysis. The high group had the highest loin eye area (p<0.001). The meat quality traits were within normal ranges as reddish pink, firm, and nonexudative (RFN) pork, but the groups classified as intermediate and high had relatively large drip loss percentages (p<0.05), produced more than twice the amount of pale, soft, and exudative (PSE) pork as compared to the low group. The group with a high total muscle fiber number was further classified, based on type 2b fiber percentage, into low or high groups by cluster analysis. The results showed that the low type 2b fiber group had good loin eye area (p<0.05), small drip loss (p<0.05), and did not produce PSE pork. For these reasons, a high total muscle fiber number, with a low percentage of type 2b fibers, may be suitable in selecting for improvements in both lean meat production and meat quality.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.451-458
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• 2009

This study surveyed university students in the Seoul and Kyonggi areas about their purchasing types and sale strategies for high quality ice cream products. The desire to buy new high quality ice cream was "moderate" (35.4%) followed by "quite a lot" (29.4%), showing that the students' interests and their desires for new high quality ice cream items were high. Among things to consider when buying ice cream, 39.2% answered that "taste" was most important, When the subjects were asked if they planned on revisiting an ice cream shop chain. 38.6% answered "quite a lot" or "very much" reflecting that their opinion on the image and service of the ice cream shop chain were very good. As for the influence of seasons on their purchasing of ice cream products, three times more students responded "quite a lot" or "very much" at 51.6% compared to "somewhat little" or "very much" (17.8%), showing that the subjects were responsive to seasonal influences, The subjects were also three times more likely (73.0%) to visit a cafe-type high quality ice cream store chain, Therefore such cafe-type chains are a way to increase sales and to overcome seasonal influences on purchasing. Finally the favorite food to eat with ice cream was cookies (51.3%).

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.538-547
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• 2005

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.84-95
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• 2004

This study was aimed at learning how the service quality of family restaurants affects guest satisfaction and their intention to visit the restaurants once again. The method of the study was based on books and various data at home and abroad that contain service quality and guest satisfaction and guest intention to visit the place again as well. Previous studies and real guest survey were used as analyzing data. This study showed that interiors, sanitation and employee's hospitality are critical for the service quality of the restaurants, while employee's hospitality, the feature of interiors and exteriors, and sanitation management are important for guest satisfaction. It also indicated that high quality of the family restaurants, the feature of interiors and exteriors, and attractive environment as well influenced on guest intention to visit the place again. The study suggested that high quality of the family restaurants, high sanitation and resonable price all had an effect on guest satisfaction. More research should be conducted continuously to seek the ways to promote more visits to family restaurants through objective analyzing service quality.

• Korean Journal of Child Studies
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• v.33 no.1
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• pp.111-131
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• 2012

This study examined the relationship between parenting, the quality of peer relationships, and loneliness in adolescents. This study also examined the mediating effects of the quality of peer relationships on the relationship between parenting and adolescents' loneliness. A total of 506 1st and 2nd grade middle school students (261 boys and 245 girls) from the Seoul Metropolitan area completed measures of parenting, the quality of their peer relationships, and loneliness. The results indicated that adolescents' perceptions of parenting and the quality of their peer relationships were significantly related to their feelings of loneliness. Specifically, adolescents' perceptions of low levels of parental monitoring and high levels of abusive and neglectful parenting were associated with high levels of loneliness. Adolescents who perceived the quality of their peer relationships to be low reported high levels of loneliness. Further, the quality of peer relationships mediated the relationship between parenting and adolescents' loneliness; however, the pattern of associations differed for boys and girls. These findings suggest that both parent and peer relationship factors should be considered in combination in order to better explain loneliness in adolescents.

• Journal of Korean Society of Rural Planning
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• v.30 no.3
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• pp.29-35
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• 2024

The Facility Modernization Policy for Improvement of Fruits Quality was implemented to improve the competitiveness of the domestic fruit tree sector, and as a result of analyzing samples of participating and non-participating farmers, it is judged to have contributed to the improvement of high-quality fruit production. As a result of analysis using the propensity score matching method, it was found that the Facility Modernization Policy for apple farms contributed to the improvement of fruit quality such as sweetness and high-quality product ratio. In addition, the fruit tree high-quality facility modernization project was found to reduce working hours by about 30 hours per 10a. In the case of grapes, it contributed to quality improvement, including increased sugar content, and reduced working hours by about 15.5 hours per 10a. This study has a limitation in that the number of samples subject to the survey is not large enough, and because of this, it appears that no statistically significant differences in performance variables such as production per unit area and management costs per unit area were found between participating and non-participating farms.

• Proceedings of the Korea Concrete Institute Conference
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• 1995.04a
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• pp.88-93
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• 1995

The purpose of this study is to investigate the mechanical properties and durability of high-quality concrete containing silica fume. For this purpose, the optimum quantity of silica fume were obtained for high-quality concrete, and the mechanical properties and durability of it are analyzed according to amount of combined material.