• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.80-86
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• 2001

The purposes of this study were to: a) examine characteristics of foodservice management practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of mental disorder care sites in Korea. A total of 46 sites was analyzed by questionnaire survey. Statistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 60% of total sites were males and 40% were female recipients. Average 60% of recipients were from 30 to 40 years old. Major diseases of recipients were mental disorder, high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,921 won and average food cost percentage was 39%. Average number of meals per day was about 600 meals. All sites had on dietitian and 88.3% of sites had one cook as a full-time employees. In the part of procurement, dietitians were major chargers of sites for purchasing foods. Major purchasing method was the order and delivery contract. About a half of sites used cycle menu system and standardized recipies. Most of sites had recipients survey systems for evaluating meal satisfaction. About 60% of sites provided liquid diets to recepients and 22% provided diabetic diets. Dietitians at sites had problems on low meal cost budget, lack of cooking professionals, and lack of information about treatment meals for mental disorders for providing higher quality of foods cure recipients. The results suggested that financial and systematical supports by the government would be very necessary to meet the goal of nutritional balanced meal services.

• Journal of Digital Convergence
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• v.12 no.1
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• pp.511-518
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• 2014

The purpose of this study is to produce and distribute a smart device based educational application for culinary practice. This study was performed from Jul. 1 to Dec. 30, 2012. The design of the application is composed of the theoretical contents, making methods, practice video and evaluation questions of Western cuisine among the contents of the culinary practice education. In addition, the notice and Q&A were added for the interaction between teachers and learners. For this study, 31 main dishes' pictures, 155 pictures for making processes by menu, 31 recipes, 31 cooking tips, 372 evaluation questions and 31 cooking videos about 31 menus were produced. The contents produced as above were directly inserted at 'http://kongju-fn.dslink.co.kr/super/index.html' to produce the application. This application can be found through searching with the word of 'yoribaksa'. This study can be considered to be significant in that this application was produced in the situation of the absence of any other previous applications for culinary practice education.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.648-655
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• 2016

Purpose: This study investigated the salt and sodium content of lunch meals served at foodservice center for children in Gyeongsan-si, Gyeongsangbuk-do. Methods: Five foodservice centers for children registered at Center for Children's Foodservice Management were investigated for salt and sodium content and salt content contributing rate per meal. Results: Average salt content of every meal was $1.78{\pm}0.54g$, and average sodium content was $680.99{\pm}175.97mg$. The 98 of 100 meals served in 5 foodservice centers for children exceeded the dietary reference intakes for Koreans' recommendation for adequate intake of sodium per meal of 333 mg. The highest sodium content was 1,369.85 mg. Samples from lunch meals were classified into 14 food items and investigated for one serving size, salinity, salt and sodium content. Total average salinity was 0.31%, kimchi (0.49%), followed by soup (0.45%), hard-boiled foods (0.39%), stir-fried foods (0.39%), and fresh-vegetables (0.32%). Total average salt content was 0.39 g, the most salty dishes were one-dish rice noodles, followed by soup (0.65 g), hard-boiled foods (0.49 g), stir-fried foods (0.48 g), and broth stew (0.43 g). Samples from lunch meals were classified into 6 menu groups, including cooked rice, one-dish rice noodles, soup stew, main dish, side dish, and kimchi. Contributing rate for total average salt content was high in one-dish rice noodles (48.97%), soup stew (38.47%), main dish (27.28%), side dish (21.02%), kimchi (18.56%), and cooked rice (3.95%). Conclusion: These results can be useful for reducing total dietary sodium content to less than 333 mg in children who are provided lunch meals at foodservice centers. To achieve this goal, development of low-sodium recipes, and nutrition education for foodservice employees is required.

• Journal of the Korean Society for information Management
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• v.22 no.4 s.58
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• pp.23-38
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• 2005

In order to make interactive computing systems, including information systems, usable it is important to bring users into the design process. This article surveys and introduces several major system design approaches that are widely accepted as approaches from a users' perspective. A user model developed by the author is introduced following these existing approaches. This user model is developed from actual users' understanding of their goals and strategies to solve their information needs by using Dervin's Sense-Making Theory with Sense-Making Timeline Interviews. This user model reveals a different timeline from the default menu presentation orders that originally comes with the software. Steps for developing a user model from the Sense-Making Timeline Interviews are suggested for further application and guidelines in developing user models for system design and evaluation.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.665-675
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• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.65-75
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• 2011

The purpose of the study was to explore the relationship between satisfaction and future behavior intention of cafeteria users. Respondents of the research were cafeteria users in major colleges in Kyunggi province. A total of 300 questionnaires were distributed between October 1, 2010 and October 20, 2010 but only281 questionnaires were used for the analysis. Based on 14 selection attributes, factor analysis showed that the KMO value of 0.634, which was extracted by Verimax vertical rotation, and=610.084(p<0.001). In addition, the distributional explanation showed a total of 61.685%. Five factors were obtained as ingredients, food, menu, maintenance, and internal environment factors according to the feature of each variable. The Cronbach value according to confidence and validity tests was 0.703. The explanation was 16.3% and the influence on satisfaction included ingredients, maintenance, and internal environment. The effect on future behavior intention was significant at the level of p<0.001. This study has limitations in that it has generalized the findingson consumers of university cafeterias; therefore, follow-up studies must be conducted.

• International Journal of Highway Engineering
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• v.16 no.5
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• pp.91-98
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• 2014

PURPOSES : This study is to develop a automate road mapping system using ARASEO(Automated Road Analysis and Safety Evaluation TOol) for road management. METHODS : The road survey van named ARASEO(Automated Road Analysis and Safety Evaluation TOol) was used to generate highway drawings for Korea National Road number 37 automatically. In order to generate the highway drawings for purpose of road management, it is required to acquired the information for highway alignment, road width and road facilities such as safety barrier and road sign. Therefore the survey van acquired and analyzed the road width, median and guardrail data using rear side laser sensor of ARASEO and recognized the traffic control sign and chevron sign using foreside camera images. Also the highway alignment which is the basic information for highway drawing can be analyzed by acquisition the every 1m positional and attitude data using GPU and IMU sensor and developed algorithm. Finally, in this research the CAD based drawing software was developed to draw highway drawing using the analysis result from ARASEO. RESULTS : This study showed the comparison result of the surveyed road width and drawing data. To make the drawing of the road, we made the Autocad ARX program witch run in CAD menu interface. CONCLUSIONS : Using this program we can create the road center line, every 500m horizontal and vertical ground plan drawing automatically.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.281-292
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• 1988

It is aimed to survey the housewive's interest and understanding on the Korean traditional dishes in relation to the importance and the significance of those dishes in the Korean traditional folk ceremony. Questionnaires were distributed to and answered by 667 housewives ranging from the the mother of kindergarden children to the mother of seniors in the university. Some of the significant findings and speculations derived from the analysis of data are summarized as follows: 1. About 90% of subjects have taken the knowledge on cooking the traditional dishes from their mothers and their grandmothers. And they have had many opportunities to known about traditional dishes through the home life education. 2. The kinds of the Korean traditional dishes which are used often at the folk ceremony are Tto k(Korean rice cake), Shikhae (fermented rice fruits punch), Sujong Kwa (persimmon fruits punch), Whachae(flower, fruits punch) etc. 3. About two thirds of the subjects have a little knowledge about Korean traditional special menu for the Korean folk ceremony, however, most of them observe New York's Day, Chusuk (The Korean Tranks giving Day), Dongji (The winter solstice), and Deborum (The 15th of the January on lunar Calender). 4. About 74% of the subjects use Korean traditional foods when they have Korean traditional folk ceremony. But there is a tendency to use nontraditional dishes among young housewives. 5. More than 73% of the housewives agree to the idea that Korean traditional dishes have to be succeeded and developed. 6. Most of the housewives think the Korean traditional folk ceremony is important and they are willing to make Korean traditional foods on the occasions, but they also think the ceremony must be rather simplified.

• Journal of the Korean Society for information Management
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• v.13 no.2
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• pp.73-96
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• 1996

Since 1995 local newspapers competitively commenced the service of multimedia electronic newspaper on Internet WWW due to the technical development in data processing and the widely used Internet. It includes image, phonetics and moving pictures as well as texts. The Internet service of newspaper articles are not only the information source which enables the users utilize the various information easily and rapidly but also to be an important reference service tools in the library. Howeverjn many cases. the current local electronic newspaper service aims at the service itself. Therefore, the information does not contain plenty of information. In some cases, information searching system focused on the users are not established yet. In this research, structuring process and characteristics of the Internet WWW electronic newspaper and the current service status and contents of the local newspaper have been reviewed. Construction of menu, information searching system and reference mannual for users of 6 local newspapers have been analyzed to secure efficient service for users.

• Journal of Nutrition and Health
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• v.36 no.5
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• pp.528-535
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• 2003

The purposes of this study were: 1) to investigate the operational and financial characteristics of contract-managed high school food services in Seoul, 2) to analyze the financial performance of high school food services 3) to develop guidelines for meal pricing and facilities investment costs. From Oct to Nov 2001, questionnaires were mailed to 249 high schools that were managed by contract food service companies. A 40.2％ response rate was recorded. The results of this study were as follows: 1. Student enrollment in high schools run by contract-managed food services was 1,518, with a 68.5％ participation rate in the school lunch program. The average meal price was 2,141 won. 2. Based on the income statement analysis, average total sales were 410,440,504 won and average net profit was 16,098,558 won. 3. The optimum food cost per meal was 1,200-1,300 won per meal, calculating using the methods of conversion factor, RDA (Recommended Daily Allowance), and nutrient exchange unit. 4. Guidelines for meal pricing were developed using the modified actual pricing method based on facilities investment cost, number of meals and food cost. The ratio of labor cost, general management expenses and ordinary profit were adopted from the schools with liability. The food cost, depreciation and interest cost were calculated based on unit meal. 5. The guideline for facilities investment was developed based on the number of meals, meal price and food cost. The guideline included the maximum facilities investment cost paid by the contract food service management company. (Korean J Nutrition 36(5): 528∼535, 2003)