• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2007년도 춘계학술대회 논문집
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• pp.47-48
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• 2007

The commerce space of today knew and simply in the space where it creates only space of the profit creation which leads a business the hay to reflect the sensitivity of the consumer new consuming culture trend it changed. It is a new trend it creates and it leads to sprout trend consumer class of leader trend(Trend Setter) as it does. This restaurant is one type of food culture which is various brunch it does with the important menu which it will pay. This design concept and one design inside the vigor garage side which reflects and to sleep the design concept which the traditional France restaurant has and has a discrimination from the plan which it sees and it applies new food culture it develops it does. Existing the reel rear design tendency which specialty restaurant is investigation it arranged the design discrimination strategy which is the possibility the shop which it tries to analyze having.

• 한국조리학회지
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• 제9권3호
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• pp.155-168
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• 2003

As people's interest about food service rises, curiosity about correct foodservice company's information is rising on own inclination and necessity than usual foodservice company. Full text search site that do to foodservice company hereupon is operated, it is becoming menu that do not fall in name of ' Eumsikjeomchatgi ' in a representative search site such as Yahoo, Empas, Hanmir and so on. But, is not beam margin battle array that these search engines find data that they want being applied perfectly in site FACE that is use up to now. Also, is looked that there is problem about practical use service and search. Because search effect of site by that investigate consumers' awareness and practical use turkey for foodservice company search site and diagnose present level, it is thing to grope improvement. This research may supply one suggestion point establishing by more effective marketing communication strategy through internet hereafter.

• 한국에너지공학회:학술대회논문집
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• 한국태양에너지학회, 한국에너지공학회 1993년도 춘계 공동학술발표회 초록집
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• pp.106-111
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• 1993

오늘날의 전력수급계획은 불확실성하에서의 다목적 의사결정과정으로 볼 수 있으며, 이러한 계획환경하에서는 하나의 최적해는 존재하지 않는다. 본 논문은 의사결정자가 여러 상충하는 목적들 사이의 최상의 계획안 또는 전략을 도출하기 위하여, 전략계획의 개념을 응용한 표준적인 전력수급계획체계를 제시하였으며, 분석모형으로서 다목적 전략평가모형 (MOST)을 개발하였다. 개발된 다목적 전략평가모형은 Trade-off 분석기법을 기초로 하고 있으며, 특히 C 언어로 프로그래밍 되어 있어서 Menu 방식에 의한 분석이 용이하다. 이 모형은 화면상에서의 속성간 Graphic 분석기능, Robust 계획안 및 옵션 도출기능, 위험도 및 계획안간 비교분석기능을 포함하고 있다.

• 대한기계학회논문집
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• 제12권5호
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• pp.1092-1096
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• 1988

본 연구에서는 생산관리 정보와 기술정보를 동시에 처리하는 생산정책(produ- ction strategy)인 컴퓨터 통합제조(CIM:Computer Integreated Manufacturing)를 위한 공구 관리 시스템(tool management system)의 개발에 관한 것으로 대상 공구는 NC 선 반공구로 제안하였다.

• 농촌지도와개발
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• 제20권4호
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• pp.1079-1103
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• 2013

본 연구는 음식관광과 관련된 중국인 관광객들의 다양한 특성을 분석함으로써 향후 농촌관광의 발전을 위한 중국인 음식관광객의 유치방안을 제안하고자 구성되었다. 음식관광과 관련된 주요한 특성으로는 음식관광의 동기, 음식행동, 선택속성, 정보수집의 경로, 농촌에서의 선호음식 등이 조사되었다. 농촌을 방문한 중국인관광객을 대상으로 하는 설문조사의 결과, 중국인 관광객을은 평상시와 다른 새로운 음식에 대한 요구로 음식관광에 참여하는 것으로 나타났으며, 방문지역의 음식을 먹는 것이 의미있는 행동으로 간주하고 있는 것으로 나타났다. 그 외 음식의 선택에 있어서는 음식의 맛, 신선도, 위생상태 등이 주요한 결정요인으로 분석되었다. 이러한 결과를 바탕으로 본 연구는 중국인 음식관광객의 유치를 위해 1)지역색이 잘 나타나는 음식상품의 개발, 2)지역농산물과 육류를 바탕으로 하는 다양한 메뉴의 서비스와 간편한 아침식사의 제공, 3) 높은 수준의 음식신선도와 위생 및 청결상태의 유지, 4) 음식의 시각적, 후각적 요소 및 장식에 대한 연구개발 등을 주요한 유치방안으로 제안하고 있다.

• 한국조리학회지
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• 제3권
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• pp.385-421
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• 1997

This study was performed as placing stress on business plan preparation and investing economy analysis centered to cases upon presenting the premises of study for new foundation of food service business. The summarized results are as follows: 1. In the aspect of carrying out process of practical project, establishing the promotion strategy, the facility project program, the menu program, the facility and furniture program, organization & manning schedule, the business operation schedule, review of all laws & provisions and the allout promotion schedule in order were deployed. 2. Analysis of investing economy for review of profitability 1) In case of investment, excluding 600million for the real setate lease among the total investment of 1billion, it was required by 161, 235, 000 for interior project, 161, 110, 000 for facility & equipment, 19, 235, 000 for fittings, 27, 600, 000 for menu plate & uniform, 27, 600, 000 for furniture, 13, 800, 000 for sign article. 2) In case of loss & profit presumed the annual turnover is to be 1, 115, 856, 000 the contigent profit(before tax) is to be 148, 966, 000 which is 13.3% in comparson to the sales amount and the net profit(after tax) for this term s to be 104, 276, 000 which is 9.3% against the sales and the profitable ratio to the equity investment( 500 million) is 20.9% and it satisfies 20% of the premises of study. 3) In case of the payback period will be approximately two(2) years which indicated within three(3) years that is standard of new project evaluation term of ordinary enterprise. 4) In case of internal rate of return it will be 21.5% which is favorable profitability as taking into account of 15% that is standard of new project evaluation by ordinary enterprise based on general downtown money interest. That the investing value of Happy Day profitability is hinted as it is sufficient enough as the case under this study based upon such results and considered that securing supremacy is competitive power in case of commitment will be possible.

• 한국식품영양학회지
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• 제30권2호
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• pp.345-355
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• 2017

The purpose of this study is to provide basic data for the development direction and strategy for medicines through analysis of differences in choice attributes according to customers awareness of medicines and experience. In order to achieve the purpose of this study, a questionnaire survey was conducted on dietary education among national network trainees and lecturers by the Ministry of Food, Agriculture, Forestry and Livestock in Daegu, Gyeongsan, and Ulsan, Seoul from December 5, 2016, respectively. First, factor analysis results showed that six factors were extracted with respect to the choice of the restaurant. Second, the difference in each factor according to the recognition and experience of medicinal herbs was the health related factor as sex, females, age 50~59 years, companion others, and publicity and advertising' factors were more important for publicity and advertisement when the gender was female, the customer's age was 40~49 years, the companion was other, and the time of use was during the weekend. Among the factors related to 'getting dressed', the more important gender was female, age 40~49 years, and the other partner, The factors related to 'time' were as follows: sex, age, age 20~29 years, no accompanying companions, no time of use, and time importance. The 'menu' factors were more important for men, gender, women, age 40~49 years, companion for guitar, and usage time for weekend dinner. The 'service' factors were more important in 'service' as sex, male age, age 20~29, companion family, usage time, and weekend dinner.

• Nutrition Research and Practice
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• 제9권6호
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• pp.667-672
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• 2015

BACKGROUND/OBJECTIVES: To encourage healthier food choices for children in fast-food restaurants, many initiatives have been proposed. This study aimed to examine the effect of disclosing nutritional information on parents' meal choices for their children at fast-food restaurants in South Korea. SUBJECTS/METHODS: An online experimental survey using a menu board was conducted with 242 parents of children aged 2-12 years who dined with them at fast-food restaurants at least once a month. Participants were classified into two groups: the low-calorie group (n = 41) who chose at least one of the lowest calorie meals in each menu category, and the high-calorie group (n = 201) who did not. The attributes including perceived empowerment, use of provided nutritional information, and perceived difficulties were compared between the two groups. RESULTS: The low-calorie group perceived significantly higher empowerment with the nutritional information provided than did the high-calorie group (P = 0.020). Additionally, the low-calorie group was more interested in nutrition labeling (P < 0.001) and considered the nutritional value of menus when selecting restaurants for their children more than did the high-calorie group (P = 0.017). The low-calorie group used the nutritional information provided when choosing meals for their children significantly more than did the high-calorie group (P < 0.001), but the high-calorie group had greater difficulty using the nutritional information provided (P = 0.012). CONCLUSIONS: The results suggest that improving the empowerment of parents using nutritional information could be a strategy for promoting healthier parental food choices for their children at fast-food restaurants.

• 대한영양사협회학술지
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• 제20권4호
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• pp.275-284
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• 2014

Reducing plate-waste for school lunches is an important strategy to guarantee adequate nutrition intakes by students as well as to protect the environment. This study was conducted to determine dieticians' perception of no-plate-waste day. The subjects were dieticians at 203 schools in Seoul and Kyeonggi-do. Among them, 132 schools (78.6%) operated no-plate-waste day once a week, 6.9% once a month, 10.8% twice a week, whereas 17.2% did not operate at all. According to dieticians, plate-waste per student on no-plate-waste day (mean 49.1 g) was lower than that on an ordinary day (mean 79.2 g). The most popular method to advertise no-plate-waste day was to notify it on the menu board (52.4%), followed by notifying it on the dining hall and the school website. The most frequently used reward on no-plate-waste day was a gift snack (67.3%), followed by complimentary stickers, awards, and GPA. The most common side effect of no-plate-waste day was students' abandoning foods (45.2%), followed by rejecting food and simplified menu. The most frequent barrier was insufficient recognition of necessity (39.3%), followed by shortage of manpower or budget and students and teachers' resistance. The dieticians at 35 schools without no-plate-waste day answered that they did not operate it due to 'no need perceived' and 'no budget' (31.4% and 31.4%, respectively). Based on this study, government and society should promote the need to reduce plate-waste by students and teachers as well as school administrators.

• 한국관광식음료학회지:관광식음료경영연구
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• 제10권
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• pp.187-202
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• 1999

We desperately recognize from the economic situation in IMF crisis that only competive goods and serviced. It is anticipated that this difficult situation will probably be continued till 1999. Therefore, it is necessary to think over real aspects of eating=outdoors in IMF period and to provide an opportunity to confront with this crisis. Analysis a recent tendency of domestic eating-outdoors business, there appears, first of all, dual types of eating-outdoors; the one is a sort of 'Cost Sale', which provides some special menu with lowest prices, and the other is a type of 'Family Restaurant', which regards the atmosphere of the place as one of the most essential elements. Both types are getting more popular today. As the result, neither of the alternative cannot recover the current Depression. It is natural that no other conditions can compete with good tastes, fancy atmosphere, and good prices. As a matter of fact, however, it is quite difficult to run this type of bussiness adjusted the above whole conditions. Therefore owners of eating-house must decide to run either ' Cost Sale' or 'Family Restaurant' first and investigate some problems and conditions accordingly. In ane way, the owner intensively visits to some eating houses which is similar style in size and management to that of his style in size and management to that of his and look over what is good and what is bad Right after this investigation, it is efficient for he or she to improve his or her business style in size and management in a short period. It is helpful to check some complements; improvement of signboards, cleaning up of the interior, selecting suitable menu, adjusted prices, tastes, and service quality etc. Although eating-outdoors business is hard hit by IMF, We hope that it would rapidly be brisk in 2000, becaused by that time the basis of each industry would be high qualified, and rich technology would be accumulated.