• Journal of the Korean Institute of Rural Architecture
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• v.10 no.3
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• pp.51-58
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• 2008

The Youth Hostel in Korea, differently from that of other countries, has been introduced in order to attract School Excursion Group, and was developed as one of Youth Training Facilities. Youth Hostel as Youth Training Facility can be utilized as a healthy experiential space for youth education, as a stage for an international interchange, as a field for the lifelong education of various classes, and is also the Lodging Accommodation which is now highly appearing of the demand as a safe and educational lodging place to both individuals and family-unit tourists. The Purpose of this Research is aimed to provide the necessary fundamental materials to the planned forthcoming future Youth Hostel, after grasping of such present status as well as its structure and composition of space and spacial characteristic. Since Youth Hostel in Korea is managing on the center of the basis for youths and other groups, in order to compute the proper heads, it is required the scale-level which can accommodate all students in One-Unit Grade of a school at minimum. Accordingly, it seems that must be equipped with accommodating capacity of more than 300~400 persons. As because of recent quality-improvement in the portion of Youth Hostel Lodging, it is under planning with containing of the Sanitary Space at inside of lodging room, and Self-Cooking Space as well. In compliance with such various particulars, it looks that the lodging area should be at least more than $3.5m^2$ per a person.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.506-514
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• 2018

The aim of this study was to evaluate the effects of marinade under different conditions (temperature and vacuum) on pork ham cooked by the sous-vide method ($61^{\circ}C$ and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: $4^{\circ}C$, 98.81% vacuum (treatment group $T_1$); $4^{\circ}C$, atmospheric pressure ($T_2$); $20^{\circ}C$, 98.81% vacuum ($T_3$); and $20^{\circ}C$, atmospheric pressure ($T_4$). The pH value was higher in the control (6.02) than in the treatment groups (4.30-4.42, p<0.001). Shear force was the lowest in the control: 18.14 N. Lightness and redness values were higher in the control (p<0.001). The chroma value significantly decreased from 12.74 to 7.55 with marinade (p<0.001). Total viable and coliform counts of raw meat were 84.6 and 3.67 Log CFU/g, respectively. After the marinade, the total viable count decreased to 3.00-14.67 Log CFU/g (p<0.001). Coliforms were not detected. After sous-vide cooking, no viable microorganisms were detected in any group. Treatment groups generally showed high scores on consumer preference. The marinade and sous-vide cooking had a positive effect on sensory characteristics. They provided safe conditions for sanitary evaluation. As a result, it appears that marinade at refrigeration temperature is better than that at room temperature.

• 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.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.109-115
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• 1993

This study was attempted to investigate the current status of industry food service management in Chonbuk province. The survey for the analysis was conducted through the questionaires to dietitian. The following results are to be noted. 1. Only one dietitian was employed regardless of feeding numbers and feeding times, and the average number of cooks comes to 5∼6 persons. Among 51 food service places for the study, 84.3% provided more than two meals a day. Feeding number were 200∼1000 people per one meal (64.7%) and feeding cost amounts to 700∼1000 won per meal per one person. 2. The food preferences and budget were primary considerations in menu planning. The type of menus was a non-selective menu with a seven-day cycle (83.7%). Most of dietitian (94.1%) had control of food purchasing, receiving and checking procedure and prefered placing orders by phone (94.5%) through the purveyors (86.4%). 3. In many food service places (70.5%), the mass food preparation was controlled of cooking method and standardized recipes were not undertaken by management Also, the food quality control such as flavor, texture, appearance and temperature was not fully established in food service system. 4. They used the method of manual dish washing operations (88%) and about 71.4% of them are dependent on boiling method of ultrabiolet light for disinfection of kitchen utensils. 5. The performance rates of dietitian management responsibility showed as nutritional management 100%, working management 72.4%, sanitary management 85.6%, personnel management 64.5% and nutrition education 40.7%, but they did not perform the objective and systematic their own responsibility as specialized dietitian because only few dietitian used basic check list and management tools. In addition, dietitian (21.6%) worked beyond their field. In the result, only 54.9% dietitian have satisfied their own occupation and most of them emphasized on practical working in educational curriculums.

• Korean Journal of Human Ecology
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• v.2 no.1
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• pp.89-98
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• 1999

Kimchi is a traditional food in Korea. It is a fermented food made by several vegetables. Kimchies have traditionally made at home, but the use of commercial Kimchies is increasing. The purpose of this study was to evaluate the intake and evaluation of commercial Kimchies and the perception of desirable learning methods making Kimchies among female high-school students. Three hundred and seventy one female high-school students living in Chonbuk province were participated in the survey. The results obtained were as follows: 1. The percentage of subjects who had consumed commercial Kimchies at least once was 49.7%. It was higher in the subjects living in the rural area(65.6%) than in the urban area(37.9%) at p${\le}$0.001. 2. Positive reasons for the consume of commercial Kimchies was: ‘saving time($4.11{\pm}0.74$)’, ‘convenience to buy when it is needed($4.03{\pm}0.78$)’, ‘variety($3.59{\pm}0.86$)’ and ‘looking good($3.21{\pm}0.98$)’. However, commercial Kimchi received low scores for: ‘sanitation($2.24{\pm}0.96$)’, ‘taste($2.84{\pm}0.96$)’, and ‘economy($2.89{\pm}1.02$)’. 90.5% of the subjects believed that the use of commercial Kimchi will be increased. 3. 24.3% of the subjects had an experience of making Kimchi alone, and 88.7% of the subjects had assisted their mother making Kimchi. 88.9% of the subjects reported that they would like to learn how to make Kimchi from their mothers. 84.0% of the subjects want to make Kimchi by themselves at home when they will be housewives. In conclusion, this report suggests that commercial Kimchi should be produced under more sanitary conditions and Kimchi producers should also develop a variety of tastes to match consumer＇s preferences. There is also a need for education for making high quality Kimchies in school programs of Home Economics. (Korean J of Human Ecology 2(1) : 89-98, 1999)

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.6
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• pp.3742-3752
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• 2015

This study aims to examine and analyze consumers' perception level and purchase behavior of organic clothing goods with. According to their purchase experience of organic clothing goods, it was found that organic textile products for women like sanitary pad were most and purchase frequency of organic clothing goods was mostly once. Among reasons to purchase organic clothing goods, 'for my health' was most. Non-purchase reason was mostly 'I don't know what organic goods are'. Therefore, there were significant awareness differences of organic clothing goods in "health efficiency" between the purchasing group and the non-purchasing group. In addition, there were significant awareness differences of demographic characteristics and organic clothing goods in sex, age, and "health efficiency" of related major items and in "high quality recognition" and "health efficiency" of residential areas.

• The Journal of Sustainable Design and Educational Environment Research
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• v.18 no.3
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• pp.16-27
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• 2019

Based on basic studies on the current status index of BF certification application for school facilities according to the BF certification implementation, this study sought to improve the direction of the different BF certification evaluation indexes for school facilities by investigating and analyzing the status of BF Reservation Certification for elementary schools. A comparative analysis of the status and evaluation indexes of 30 elementary schools in the Gyeongsang region that included indicators of external and internal facilities, sanitary facilities, guidance facilities, and other facilities indicated that school facilities are insufficient to discriminate based on criteria and thus need to be updated for accurate grading. For school facilities that are open for anyone to use, quality improvement should be induced by improving standards and adjusting points for items that earn middle and lower grades.

• Asia-Pacific Journal of Business
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• v.13 no.3
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• pp.449-461
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• 2022

Purpose - The purpose of this study to explore factors consumers prioritize when purchasing seafood online. The originality of the study lies on adopting AHP-based approach in analyzing prioritized purchasing factors of seafood online. Design/methodology/approach - A survey was conducted targeting Korean consumers who have purchased seafood online. AHP method was applied to rank factors consumers prioritize before making decision. Findings - First, product's factor ranked first among other high level factors including delivery service, seller, online platform. Second, sanitation, taste, country of origin ranked first, second, third respectively, within product's factors. Third, safe delivery, timeliness, information accuracy ranked first, second, third respectively, within delivery factors. Fourth, consumer reviews, consumer response ability, promotion ranked first, second, third within seller factors. Fifth, Personal information management system, credibility, user-friendliness ranked first, second, third, within online platform factors. Research implications or Originality - To activate seafood online market, it is crucial to assure consumers that the seafood is well managed in a sanitary way from the production site to table. Existing government programs such as seafood traceability system, HACCP, and cold-chain infrastructure needs improvement. Due to highly perishable characteristic of seafood, delivery factors matter when purchasing online. Online platforms needs to continue to improve delivery service. Seafood products are mostly not branded and without objective information about their properties. Creating quality classification and seafood brands are likely to help consumers chose seafood online.

• Journal of dental hygiene science
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• v.5 no.1
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• pp.39-43
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• 2005

This study was carried out to provide fundamental data for an examination of a health promotion program by determining the influence of the Health Promoting Lifestyle Profile on the quality of life of female dental hygienists. The sample was selected from the population of 1,148 who were registered in the Association of Seoul Dental Hygienists. 800 subjects were randomly selected from 25 districts in Seoul. The data was collected by calling the dental hygienists to, explaining the contents and objective of our study, and sending them a questionnaire by post. The questionnaire consists of the total number of 97 questions: 62 questions on the Health Promoting Lifestyle Profile, 26 questions on the quality of life and 9 general characteristics questions. The data was collected from August 16 to October 15, 2004. Out of 800 subjects, 481(60.1%) completed the questionnaires. For statistical analysis, the frequency, percentage, arithmetic mean, ANOVA, and multiple regression analysis, were analyzed using the SAS 8.1 Analysis program. The significance level was set to 0.05. The results of this study were as follows: First, The average score of the subjects' quality of life was 3.1. For the sub-categories, it was shown that the degree of satisfaction on the condition of society was the highest at 3.2, and the degree of satisfaction on the condition of the individuals was the lowest at 3.1. The average score of the Health Promoting Lifestyle Profile variable was 2.5. For the sub-categories, it was shown that the degree of sanitary life was at 3.2, and degree of the professional health maintenance was the lowest at 1.7. Second, There were significant differences in the Quality of Life benefits of action with the general characteristics. There were significant differences in age, educational level, income, marital status, career, and Perceived Health Status. There were significant difference in Health Promoting Lifestyle Profile benefits of action with the general characteristics. There were significant differences in terms of age, educational level, income, marital status, career, and the Perceived Health Status. Finally, The stepwise multiple regression analysis revealed that the powerful predictors were Health Promoting Lifestyle Profile, income and the Perceived Health Status. These factors accounted for 37.6% of the variance in the Quality of Life patterns. As the subjects were limited to dental hygienists in Seoul, care should be taken when applying these results to all dental hygienists in Korea. In order to generalize the study, a large number of subjects selected from all regions in Korea will be needed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.2
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• pp.56-63
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• 2018

The management of Combined Sewer Overflows(CSOs) and Separated Sewer Overflows(SSOs) discharge directly to the effluent system in an untreated state, which occurs when the facility capacity is exceeded due to heavy rain, has become an important issue in recent years as the heavy rain becomes a regular phenomenon. Despite the continuous development of filtration technology, targeting densely populated urban areas, CSOs are rarely applied. Therefore, this study was carried out to optimize the process to apply CSOs in a pilot-scale horizontal flow filtration system with a rope-type synthetic fiber. The research was carried out in two steps: a preliminary study using artificial samples and a field study using sewage. In the preliminary study using an artificial sample, head loss of the filter media itself was analyzed to be approximately 1.1cm, and the head loss was increased by approximately 0.1cm as the linear velocity was increased by 10m/hr. In addition, the SS removal efficiency was stable at 81.4%, the filtration duration was maintained for more than 6 hours, and the average recovery rate of 98% was obtained by air backwashing only. In the on-site evaluation using sewage, the filtration duration was approximately 2 hours and the average removal efficiency of 83.9% was obtained when belt screen (over 450 mesh) was applied as a pre-treatment process to prevent the premature clogging of filter media. To apply the filtration process to CSOs and SSOs, it was concluded that the combination with the pre-treatment process was important to reinforce the hydraulic dimension for the stable maintain of operation period, rather than efficiency. Compared to the dry season, the quality of incoming sewage was lower in the rainy season, which was attributed to the characteristics of the drainage area with higher sanitary sewerage. In addition, the difference in removal efficiency according to the influent quality of the wet season and dry season was small.