• 한국안전학회지
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• 제22권2호
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• pp.53-58
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• 2007

This study is to find out primary factors through the punch list in the large scale apartment housing complex, to prevent repeatedly occurring defects of construction and to gain quality management. The following are the findings of the research. (1) The positive strengthening of supervision for the workers can contribute to prevent defects of apartment construction and make better quality of the construction. (2) A solution should be made for the poor of surface join and the damage of work element showing a lot in the apart construction, which prevent defects and improve construction quality. (3) Indirect factors such as negligence and carelessness of the management should be improved to advance construction quality, and the caution and control strengthening of the management should be followed. It is revealed that hitch, omission, and heedlessness come from the defects, and the shortage of skill and checking appear as indirect factors. Therefore, to get quality improvement, the enhancement of the management factors, employment of excellent workers, and enhancement of working attitude and construction management are needed.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1998년도 춘계학술대회논문집
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• pp.155-159
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• 1998

This paper describes a research work of developing a computer-aided design and manufacturing (CAD-CAM) of irregular shaped sheet metal product for blanking or piercing and bending operation. An approach to the system is based on the knowledge-based rules. Knowledge for the system is formulated form plasticity theories, experimental results and the empirical knowledge of field experts. This system has been written in AutoLIST on the AutoCAD and in customer tool kit on the SmartCAM with a personal computer and is composed of nine modules. the system is designed by considering several factors, such as material and thickness of product, complexities of blank geometry and punch profile, diameter and material of a wire, and availability of press. This system is capable of unfolding a formed sheet metal to give flat pattern and automatically account for the adjustment of bending allowances to match tooling requirements by checking dimensions and generating NC data automatically according to drawings of die-layout module. Results carried out in each module will provide efficiencies to the designer and the manufacture of blanking or piercing and bending die in this field.

• 한국식생활문화학회지
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• 제1권3호
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• pp.295-309
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• 1986

To determine dining out behaviours of fast foods at five different fast food restaurants of Youido apartment compound in Seoul, a survey was conducted of 460 customers ranging in age from 7 to 29 year, from October 1 to 5th, 1986. Findings are summarized follows: The reasons the customers the fast food restaurants by the highest percentage were the following in the order: 'the atmosphere in which fast food is eaten is enjoyable for the companionship', 'convenient to dining', 'the surroundings and dining equipment are pleasant and hygienic', and 'to be able to stay as long as I want'. The majority of the customers visited the fast food restaurants with their friends between 1pm and 5pm. The fast foods purchased by the customers were mostly for snack rather than a full meal. Preference was a major factor in food selection from available meun items. Ice cream, Kentucky fried chicken, rolled rice with laver I rice cake stew, fried Mandoo were ranged high on the list of liked foods, in contrast, lower preference was for noodle soup, small red bean porridge, pinenut porridge, and persimmon punch.

• 대한가정학회지
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• 제28권2호
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• pp.15-29
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• 1990

A survey was conducted of 1,454 customers to investigate dining out behaviors at fast food restaurants of Youido department compound, Myung-dong and Gang-nam district in Seoul, in April, 1988. The results are summarized as follows; The majority, 85% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent; "convenient to dining," "the adequate place for the companionship", "the surroundings and dining equipment are pleasant and hygienic", "to be able to stay as long as I want". The fast foods purchased by the customers were mostly for a between meal snack or ice cream or drink rather than a full meal. The majority of the customers ate the purchased foods at the fast food restaurnats. However, a limited number of female customers preferred to take the packed fast foods to their homes. Tast Preference was a major factor in food selection from available food items. Ice cream, juice, French fried potatoes, salad, fried chicken, rolled rice with laver, and coke were high on the list of liked foods; in constrast, lower preference was for porridge, fish burger, doughnut, chicken burger and rice cake. Preference by food nationality was highest for Korean food, then Western food, Chinese food, Italian food and Japanse food, in that order. Customers offered suggestions for better fast food service, such as lowering the price, greater variety in the menu, increasing the propotion of vegetables and fruits on the fast food menu adn developing fast foods from traditional Korean foods. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malted drink and persimmon punch, as well as mungbean pan cakes and sweet-spicy rice noodles(docbokki), as fast foods.y rice noodles(docbokki), as fast foods.

• 한국정밀공학회지
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• 제11권4호
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• pp.77-87
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• 1994

This paper deals with an automated forming sequence design system by which designers can determine desirable operation sequences even if they have little experience in the design of cold forging process. The forming sequence design in the cold forging is very important and requires many kinds of technical and empirical knowledge. They system isproposed, which generates forming sequence plans for the multistage cold forging of axisymmtrical solid products. Since the process of metal forming can be considered as a transformation of geometry, treatment of the geometry of the product is a key in planning process. To recognize the geometry of the product section, section entity representation and primitive geometries were used. Section entity representation can be used for the calculation of maximum diameter, maximum height, and volume. Forming sequence for the part can be determined by means of primitive geometries such as cylinder, cone, convex, and concave. By utilizing this geometrical characteristics (diameter, height, and radius), the product geometry is expressed by a list of the priitive geometries. Accordingly the forming sequence design is formulated as the search problem which starts with a billet geometry and finishes with a given product one. Using the developed system, the sequence drawing with all dimensions, which includes the proper sequence of operations for the part, is generated under the environment of AutoCAD. Based on the results of forming sequence, process variables(strain, punch pressure, die inner pressure, and forming load) are determined.

• 한국식생활문화학회지
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• 제4권1호
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.