• Food Quality and Culture
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• v.3 no.1
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• pp.27-33
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• 2009

This study evaluates the effectiveness of the "Seoul Sanitation Grading System Evaluation Index" developed earlier and to analyze sanitation management practices in restaurants in Seoul, Korea. The categories evaluated were the food management standard, facilities/equipment standard, and essential checking items specified in the law. These items were graded and classified into A ($100{\sim}90$), B ($89{\sim}80$), C ($79{\sim}70$) and Score (less than 69) based on the criteria set by the present researchers. We randomly selected 56 restaurants in five local cities (Jung-gu, Seocho-gu, Jongno-gu, Songpa-gu and Yeongdeungpo-gu) and investigated each by actually visiting the site of business. The achievement rate for food management standard was 80.8%; as for the specific items in the category, it was the highest in food ingredients at 77.1% and the lowest in food storage at 62.1%. For the facilities/equipment standard, the achievement rate was 77.8%; as for the specific items in the category, it was the highest for vermin at 88.1% and the lowest for operation at 70.8%. The achievement rate for overall individual sanitary management was 70.7% and in the category, the lowest score was seen in hand washing at 57.1%. The overall average score of sanitation management practices using the Seoul Sanitation Grading System Evaluation Index in restaurants in Seoul was 73.7, which fell into the C category. As for the number of restaurants in each grade category, there were 10 (17.9%) in each category of A ($100{\sim}90$), B ($89{\sim}80$) and C ($79{\sim}70$) with 30 (53.6%) scoring higher than 70, whereas those scoring less than 69 included 26 (46.4%). The average scores for those restaurants designated by local governments (exemplary restaurants, general restaurants, best Korean restaurants in Seoul) were not significantly different; however, they were higher in franchises than those small restaurants ran by individuals.

• Journal of the Korean association of regional geographers
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• v.15 no.5
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• pp.554-571
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• 2009

This paper explores the triple helix innovation system in Food Valley in the Netherlands which is considered one of the most innovative food clusters in the world. The triple helix approach has been so far little tackled in the literature on innovation system and cluster. However, tills approach can be a useful tool for understanding the dynamic characters and knowledge transfer mechanism of industrial cluster. On the basis of an in-depth case study, we argue that Food Valley has evolved through four circles of growth in the triple helix innovation system. From the mid-2000s onward, it is seen that Food Valley has been on the stabilized circle in the triple helix system of innovation. Centered upon Wageningen UR, local universities and research centers play a pivotal role in building the triple helix innovation system. To cope with radical changes in markets and technology since the late 1980s, local firms have made a great deal of effort to reinforce the university-industry partnership. On the other hand, government agencies have played a critical role for establishing institutional milieu that facilitate university-industry partnerships and local knowledge transfer and spillover.

• Kyungpook Mathematical Journal
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• v.48 no.3
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• pp.515-527
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• 2008

We investigate a three species food chain system with a Holling type IV functional response and impulsive perturbations. We find conditions for local and global stabilities of prey(or predator) free periodic solutions by applying the Floquet theory and the comparison theorems.

• International Journal of Industrial Entomology and Biomaterials
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• v.43 no.2
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• pp.78-84
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• 2021

We explored the indigenous local knowledge associated with the use of snails by Baiga people in Baihar tehsil of Balaghat district in central India through interview with a semi-structured questionnaire. Results revealed that Baiga people widely accept snails of 3-5 morpho-groups belonging to Ampullariidae, and Viviparidae family as food. Besides, use of snail as therapeutic agents for ailments like body ache, joint pain, digestion, weakness of bones etc. were found common. Hand-picking of snails from the wild environments as well as agriculture field was the primary way of harvesting edible snails. We advocate the development of a farming system for the continuous supply of snails as a food resource, advancement of scientific investigation of functional properties of them, economic progress of the region and therefore the overall sustainability.

• Bulletin of the Korean Mathematical Society
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• v.50 no.6
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• pp.1827-1840
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• 2013

This paper is concerned with the positive steady states of a diffusive Holling type II predator-prey system, in which two predators and one prey are involved. Under homogeneous Neumann boundary conditions, the local and global asymptotic stability of the spatially homogeneous positive steady state are discussed. Moreover, the large diffusion of predator is considered by proving the nonexistence of non-constant positive steady states, which gives some descriptions of the effect of diffusion on the pattern formation.

• Kyungpook Mathematical Journal
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• v.48 no.3
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• pp.503-514
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• 2008

We investigate a three-species food chain system with Lotka-Volterra functional response and impulsive perturbations. In [23], Zhang and Chen have studied the system. They have given conditions for extinction of lowest-level prey and top predator and considered the local stability of lower-level prey and top predator eradication periodic solution. However, they did not give a condition for permanence, which is one of important facts in population dynamics. In this paper, we establish the condition for permanence of the three-species food chain system with impulsive perturbations. In addition, we give some numerical examples.

• Korean Journal of Community Nutrition
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• v.17 no.2
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• pp.194-204
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• 2012

The purpose of this study was to investigate school dietitians' satisfaction with and needs for School Meal Service Support Centers. A web-based on-line survey was conducted with 1,102 nutrition teachers or school dietitians using four School Meal Service Support Centers during the summer of 2011. The data from 578 respondents (52.5%), consisting of 165 (44.4%), 334 (53.4%), 41 (67.2%), and 38 (86.4%) dietitians using Seoul, Gyeonggi, Suncheon and Gyeongju centers, respectively, were analyzed. The main reason for using the centers was subsidies from local governments. The dietitians using the metropolitan centers, which were Seoul and Gyeonggi centers, tended to buy agricultural products through the centers only, and those using local centers, which were Suncehon and Gyeongju centers, bought those products from the private suppliers as well as from the centers. The dietitians' overall level of satisfaction with the centers was not high showing 3.3 out of 5 points; it was significantly associated with the operating system and services of the centers such as system efficiency, delivery accuracy, communication, and information provision rather than the agricultural products provided by the centers. The dietitians preferred joint operation of the centers by local governments and producers' groups. They wanted School Meal Service Support Centers to be evaluated every year. It was suggested that efforts should be made to improve the operation system and service of School Meal Service Support Centers for improving dietitians' satisfaction with the centers. In addition, an evaluation system for School Meal Service Support Centers should be implemented soon based on school dietitians' needs.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.397-411
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• 2009

The use of local product foods and fresh-cut products, the dietitian's recognition, the required items and the quality for school foodservice was investigated to increase the consumption of high-quality agricultural products. Data from 578 elementary schools, 228 middle schools and 116 high schools were collected by school foodservice personnels in each regional Education Administration in Gyeong-gi province. The first criteria of buying food materials was reliability/safety for all school foodservice. The second criteria were the origin of the product and freshness/ripeness for elementary and middle schools and high school, respectively. The most important consideration for selecting a supplier was the quality of the material. The appearance/status of the food was the first factor for buying food materials. The origin and the seasonality were very important for buying farm products. Dietitians in Gyeong-gi province recognized the local products, and used them weekly. The advantages of using local products were the quick supply, freshness and safety. On the other hand, the disadvantages were the lack of information and the uncertainty of supply. Sixty eight percent of the subjects had experienced the high-quality agricultural products in school meals, but the frequency was low. The main reasons for not servicing high-quality agricultural products were the high cost and the lack of trust on the quality. Among fresh-cut products, seasonings and root vegetables were purchased most frequently, but leaf vegetables was 5.7% only. The purchase of fresh-cut products was not frequent, but usually satisfied. The advantages of fresh-cut products were the reduced workload and waste, but the reason for not using them were poor hygiene and the high price. The diverse supply system and the promotion of the local product foods would be necessary since the most food materials were purchased through suppliers. In addition, the problems related to the high cost and distrust should be resolved to expand the consumption of the high-quality agricultural products and the fresh-cut vegetables. The institutions for certifying the quality should be needed to increase the confidence of these products.

• Journal of Digital Convergence
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• v.7 no.1
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• pp.49-56
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• 2009

This paper provides in-depth analysis of internal and external factors that are important to food retailers' international market expansion, presenting Carrefour as a case. Nine sources of risks inherent in international retail market operation are explored and examined which are critical for Carrefour's international expansion. Key financial ratios of Du Pont System are used to assess Carrefour's performance in local market and relative to competitors. Carrefour's competitive advantages are also explored and compared with Wal-Mart, its major competitor in the international expansion.

• Journal of the Korean Dietetic Association
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• v.26 no.3
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• pp.196-207
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• 2020

This study was undertaken to provide basic data for revitalizing the school meal support centers and improving school meals, by analyzing the purchase conditions and satisfaction of food according to an adoption of a school meal service support center. Comparing the purchasing efficiency, convenience to purchase, and higher overall satisfaction was achieved when a school meal service support center was adopted by the local government, as compared to non-adopted school meal service support centers. Therefore, it is considered that the adaption of a school meal service support center is urgently required by non-adoption local governments. Moreover, the stability of food material supplies was also higher in the adopted rather than the non-adopted centers. Satisfaction with the quality of food ingredients was also found to be significantly higher in the adopted centers. These results indicate that if the local government adopts and introduces the school meal support center, inconsistencies observed in the return and exchange processes experienced by the non-adopted centers can be resolved, and food quality satisfaction can be improved. We, therefore, propose the necessity to implement a system for determining reasonable pricing by establishing systematic cooperation among schools, manufacturing entities (suppliers), and the School Meal Service Support Center.