• Journal of Advanced Marine Engineering and Technology
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• v.20 no.2
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• pp.15-23
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• 1996

Recently, for enhanced productivity the induction of CAD/CAM is vigorous. Most of high-level CAD/CAM systems produce powerful faculties. But it is very expensive to purchase the system in small and difficult to be operated by non-experienced workers effectively. Then the resonable CAM system for these is needed. In this study we developed a proto-type of the CAM system for CNC lathe connecting with personal computer. This system is configured with interactive menu windows for easy control of CNC lathe. And the system supports tool path generation for cutting conditions of workpiece. The performance of this system is satisfactory.

• Journal of Power System Engineering
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• v.6 no.2
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• pp.24-32
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• 2002

A program is developed to analyze and design the frequency and rigidity of the corrugated plates with various corrugation shapes (the considered corrugation shapes are triangular and trapezoidal) and 36 kinds of boundary conditions using smeared theory. The system is consisted of input, solution and output routines, and its routine is made up pull-down menu type and run in Window basis using Visual Basic Language. The input routine helps the design engineers to make the input data user-friendly. The solution routine uses the homemade solver. In the output routine, automatic designs can be done using AutoCAD and Intent Tool package by interfacing the input data.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 1992.10a
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• pp.141-147
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• 1992

This study is directed for the development of a computer aided safety assessment system for agricultural irrigation structures, The developed system is composed of four subsystems that incorporate database, structural analysis, safety assessment, and postprocess, which are made to be interfaced systematically. It is developed in the user-friendly menu driving form with pull-down type interaction on a personal computer. The main algorithm of safety assessment of deteriorated structures is a rational rating system based on the reliability method. From this study, it may be stated that the proposed rating and safety assessment system provide an effective tool and thus it can be widely used in practice for the assessment of safety and load carrying capacity of existing deteriorated or damaged agricultural irrigation structures.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.112-120
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• 2000

The purpose of this study was to examine the needs of high school students on foodservice. A survey from 8 high school foodservice operations in Seoul was undertaken and detailed information was collected from 538 high school students. Completed questionnaires were received from 3 self-operated and 5 contracted school foodservice operations. Statistical analyses were performed by SPSS including descriptive analysis and t-test. The 49.8% of the respondent students were male and 50.2% female. The whole students assessed the importance and performance of school foodservice as 4.18 and 2.83 out of 5 respectively, which suggests that the school foodservice needs to be improved. The Importance-Performance Analysis(IPA) used for obtaining information on high school foodservice management suggested that foodservice attributes with fair to poor performance but with high importance were sanitation of food, service of foodservice personnel, dealing with complaints and the reflection of students'opinion in menu.

• Journal of Digital Convergence
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• v.20 no.4
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• pp.159-168
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• 2022

This study was conducted to classify segmental group based on the factors of foodservice motivation and then conducted a survey for one month from July 15 to August 14, 2021 to analyze the influence of demographic characteristics, usage behavior, and motivation on eating out choice behavior. A total of 310 copies were used for empirical analysis. The result is as follows. First, males showed higher task type than females, and females showed higher number of change type, gastronomic type, and fit type. Second, in demographic characteristics, all groups showed strong motivation for foodservice in married people aged 31-40 and 41-50. Third, in the restaurant selecting behavior difference between the segmental groups according to the motivation for foodservice the most preferred menu was korean food for fit type, gourmet type, duty type and western food was the highest in the change type. Fourth, in the ordering method of difference in restaurant selecting behavior among segmental groups, all four groups showed higher order type than unlimited type or buffets type. The limitations of this study are limited to the food field and analysis should be done, but the results of the study on specific food items have not been obtained. Therefore, it is hoped that the future research will be conducted by designating specific food fields.

• Korean Journal of Community Nutrition
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• v.1 no.2
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• pp.250-259
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• 1996

The school foodservice(FS) dietitians of conventional, co-management and central kitchen systems were compared for their levels of fatigue degrees in order to examine their work specification but no to diminish their educational roles. One hundred and thirtheen primary schools in Taejon and Chungcheongnam-Do participated in the survey, of which foodservice were consisted of 99 conventional types, 7 comanagement types and central kitchen types. Information was collected about the various working hours dietary behavior and fatigue symptoms of the dietitians. The results of this study were as follows : Among 3 school foodservice types, dietitians spent 8 hours and 16 minutes daily for their for their work on the average. However, the central kitchen type dietitans in cities spent 3 hours more compared to the others. The data from the dietitians' work schedule sheets showed that the 5 parts of dietitian's duties set in the school foodservice laws were not well performed. In the central kitchen type they spent more time for food production whereas in the conventional they spent more time for menu formation and hygiene control. It was found that fatigue levels of school foodservice dietitians were chronic with no difference among foodservice systems or among school locations. Our results indicated that nutrition education in primary schools was almost neglected. It is suggested that the school foodservice should meet all the objectives of school-lunch program even though they saved dietitians' work load more or less. The importance of students to improve their dietary habits could never be overlooked. (Korean J Community Nutrition 1(2) : 250-259, 1996)

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.353-368
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• 2010

The purpose of the study was to identify the relationships Total Quality Management (TQM) performance, job satisfaction, and organizational commitment among dietitians in business and industry foodservice. A total of 300 dietitians working in business and industry foodservices in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire and 203 responses were obtained. The data were analyzed using SPSS Windows (Ver. 12.0) for descriptive analysis and reliability analysis, and AMOS (Ver. 5.0) for structural equation modeling. The respondents were all female, 56.7% single, and 71.4% under regular employment. By foodservice management type, 52.7% of the foodservice operations were self-operated. The majority of the operations provided meals more than twice a day (73.9%), and 70.4% offered a non-selective menu. The dietitians of the contracted foodservices tended to have higher TQM performance scores than those of the self-operated foodservices (P<0.01). There were no significant differences in job satisfaction and organizational commitment scores by the type of the foodservice management. TQM performance was found to have a positive effect on job satisfaction, and job satisfaction affected organizational commitment for both the self-operated and contracted foodservices. A relationship between TQM performance level and organizational commitment of self-operated foodservices was not found. On the other hand, TQM performance level was the principal significant factor for increasing the organizational commitment of contracted foodservices. This research suggests that business and industry foodservices need to improve TQM performance to enhance job satisfaction and organizational commitment of foodservice dietitians and to develop specified TQM strategies that can be applied to each type of foodservice management.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1032-1042
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• 2011

The purpose of this study was to examine the attitudes and satisfaction level towards military foodservices as well as suggest effective ways to increase foodservice quality. A questionnaire survey was administered to 413 subjects, which included 400 soldiers and 13 foodservice managers. The survey period was from August 6 to August 25, 2008. The collected data were statistically treated using SPSS V12.0. Most of the investigated soldiers were 20~25 years old. The foodservice managers were male general officials and the majority of them had no prior food service training. None of the foodservice managers had a dietician certificate. Menu was planned through a local foodservice conference, and most food materials were delivered in the form of center-type and military unit-type. Deficiency and deterioration of food service facilities (28.6%) as well as deficiency in the number of cooking personnel (14.3%) increased the difficulty of operational management. Soldiers expressed a desire for increases in Western (25.7%) and Korean traditional foods (21.5%), which meant menu diversity. To increase the quality of military foodservices, taste of food (40.6%), increased portion size (30.4%), and improvement in hygienic conditions (13.6%) were demanded by the soldiers. Food taste (30.8%), improvement in hygienic conditions (23.1%), and better job management were all demanded by the foodservice managers. After factor analysis, quality attributes were rearranged into five dimensions, including facilities, food, menu, service, and sanitation most attributes were over 4 points out of 5 total in importance, but only 3 points in performance. The importance score was higher than the performance score. Soldiers' overall satisfaction level was on average 3.43 points out of 5 points.

• Culinary science and hospitality research
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• v.9 no.1
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• pp.81-100
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• 2003

This study performed a analysis of customer purchasing behavior in family restaurant. The type of family restaurant marketing activity was classified to free gift promotion, special menu promotion, discount promotion, membership program, coupon, co-marketing promotion were assumed to stimulus. The awareness of stimulus and exposure, attention, comprehension process was assumed to attraction and the contribution of stimulus was assumed to satisfaction on this study. A sample of study is assigned women customers are core customer group not family restaurant but all of industry. The study has showed co-marketing is the most outstanding marketing activity in family restaurant all of aspects and the awareness and attraction of co-marketing is higher than satisfaction. A result of t-test for awareness and attraction of discount and coupon promotion is attended. Attraction of them is higher than awareness. But satisfaction of them is lower than attraction means that family restaurants should makes an effort to develop the customer satisfaction to ensure customer loyalty through the discount and coupon promotion. On one-way ANOVA of awareness, attraction and satisfaction by age, discount and coupon promotion is related to it Speciality as low age as sensitive in awareness, attraction, satisfaction of discount promotion.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.99-118
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• 2000

This study attempts to identify the level of conflicts occurring between foreign and domestic chefs, and to suggest the way of controlling those conflicts in order to well manage human resources, foreign chefs. Based on the empirical research, the research findings shows that in terms of targeting and achieving objectives different level of conflicts are experienced when age, hotel type, position varies. For example. purchasing excessive foreign foods may cause undesirable stock which will lead to considerable loss. In order to overcome this problem the advantages of the chain-operated and the independent hotel's food purchasing system must be incorporated. Secondly, another conflicts arise when the architecture and system of a kitchen is different from what foreign chefs are familiar with. Kitchen architecture and system should be well-designed in terms of delivery channel, sanitation, safety, food control, banquet etc.. In developing menu, chefs often have different criteria in the scale of sweet and salt of a particular dish. Foreign chefs often blame his subordinates for not meeting his requirements without proper training or education. Finally, because of the different culture, communication as well as the lack of mutual understanding problem occur. Even though today is called global town. some chefs do not seem to open their minds to learn other developing countries' culture. In diversity management aspect, chefs need to put much effort to be aware of other countries' culture, history, political and economic situation. In prior to employing foreign chefs, the job enrollment and description must be prepared so as to minimize the conflicts, which otherwise will create poor job performance.