• 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.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.1458-1464
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• 2009

While industrial development as many buildings were builted, amount of energy consume in building also increase rapidly. At this point be tormented the energy depletions are big problem on the rise. The development of renewable energy in trying to resolve the fundamental problem that the technical level is still incomplete. Because of this, reduce energy use in buildings to lot of study. Most of the energy involved in building mechanical system for so many research is continue. Among them, be interested in building mechanical system. Building mechanical system is configured Air conditioning, sanitation, urban (environmental) equipment. In the design of equipment, installation, maintenance, applies to all devices in the field of industrial equipment and general engineering equipment field are within bounds to say that all of the equipment field. However, domestic technology level is still fly short of international standards in architecture, we spand many energy. Because of this, find the current situation and identify the problems look up ways to improve them.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.7
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• pp.909-924
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• 2016

The gut is the largest organ that helps with the immune function. Gut health, especially in young pigs has a significant benefit to health and performance. In an attempt to maintain and enhance intestinal health in pigs and improve productivity in the absence of in-feed antibiotics, researchers have evaluated a wide range of feed additives. Some of these additives such as zinc oxide, copper sulphate, egg yolk antibodies, mannan-oligosaccharides and spray dried porcine plasma and their effectiveness are discussed in this review. One approach to evaluate the effectiveness of these additives in vivo is to use an appropriate disease challenge model. Over the years, researchers have used a number of challenge models which include the use of specific strains of enterotoxigenic Escherichia coli, bacteria lipopolysaccharide challenge, oral challenge with Salmonella enteric serotype Typhimurium, sanitation challenge, and Lawsonia intercellularis challenge. These challenge models together with the criteria used to evaluate the responses of the animals to them are also discussed in this review.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• Journal of the Korean Dietetic Association
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• v.16 no.3
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• pp.208-225
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• 2010

Our research consisted of a qualitative study investigating the quality attributes of university foodservices through focus group interviews and a quantitative study evaluating service quality of university foodservices through a survey. Sixteen quality attributes were derived and customer satisfaction questionnaires included these 16 quality attributes with a five-point Likert scale. An Importance-Performance Analysis (IPA) model was applied in order to identify operational strategies necessary to improve service quality. The survey questionnaires were distributed to 600 university students enrolled in a university located in Kwangju and statistical analysis was performed on 555 surveys using an SPSS package. Overall customer satisfaction with the quality of university foodservices was relatively low (under 3.0) while the expectation was inclined to be high (over 4.0). The main reasons for using the university foodservice were given as inexpensive price (67.6%) and time saving (22.9%). A factor analysis of 16 quality attributes revealed two separate factors: food quality (Cronbach's alpha=0.911) and service quality (Cronbach's alpha=0.934). Variety of menu, convenient location, and sanitation of utensils and facilities were identified by an IPA model as factors needing improvement in operational strategies.

• KIEAE Journal
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• v.10 no.6
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• pp.105-114
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• 2010

As children are known to touch and chew everything, green cleaning procedures are an important step in preventing children from ingesting harmful toxins. The objectives of this study are to develop a new, self-evaluation checklist and to suggest design recommendations which comply with easy, adaptable, economical ways to improve the eco-friendly indoor environment of Korean childcare facilities. The information compiled during this study was collected through literature review and internet surveys1) from July, 2009 to February, 2010. The results of this study show that the current Korean childcare accreditation system and practices emphasize clean building interiors, policies for sanitation and cleanliness, and control of humidity and lighting. On the other hand, the information provided by green-building rating systems from GBCC, LEED, and GBTool offers additional and comparative details regarding indoor environment quality and standards regarding the IAQ performance and management plan, ventilation and thermal comfort systems, views from windows, acoustics, and lighting. In conclusion, this document provides an appropriate and easy-to-follow, self-evaluation checklist composed of eight criteria and 51 practical items. This study also provides the design recommendations composed of 27 practical ideas focusing on interior elements. Both the checklist and design recommendations I have suggested can be a post-occupancy tool for evaluating eco-healthy facility standards as well as tips for continuing to maintain eco-healthy childcare facilities.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.623-633
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• 2006

This study surveyed the selection attributes and degree of satisfaction among Japanese restaurant customers by conducting frequency analysis on the data. Among all types of Japanese restaurants customers selected sushi bars the most (48.2%), and they considered taste (73.9%), price (34.8%), and service (22.2%) to be very important. When eating at Japanese restaurants, satisfaction differences among sanitation (p<0.05), price (p<0.05), and unique design (p<0.1) each had a significant difference with F values of 3.313, 3.208, and 2,702, respectively. factor analysis of the effect of selection attributes on Japanese restaurant performance revealed three factors; image, service, and food. Their combined satisfaction was 61.41%, and each of these three factors showed a Cronbach's ${\alpha}$ value of 0.744, 0.739, and 0.623 in the reliability analysis, respectively, thus demonstrating the overall level of reliability. Multiple regression analysis showed that increased overall satisfaction of Japanese food was related to the satisfaction levels of food and service, and not to that of surrounding satisfaction.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.338-347
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• 2009

The purpose of this study was to evaluate student's perception of their high school foodservice in the Busan and Kyungnam area. For this study, questionnaires were distributed to 254 students in 6 high schools in the Busan and Kyungnam area. The students assessed the importance and performance of school foodservice at 3.90/5.00 and 3.25/5.00 respectively. The importance mean scores of students were showed significantly(p<0.001) higher in sanitation and freshness of food items than any other factor while showed lowest in the frequency of dessert offering and the diversity of dessert items. The analysis result revealed that two factors, the diversity of dessert items and the harmony of main dishes and desserts, should be urgently improved. This result is expected to provide a school foodservice management team with useful information in its food service operation.

• Journal of Nutrition and Health
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• v.35 no.7
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• pp.800-817
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• 2002

It is not stipulated concretely in the Food Sanitation Act what the standardized school food service dieticians indices and the dietician's duties and task elements should be. Therefore, this study was required. The specific purposes of this study were : a) to define the school food service dietician's duties and task elements, b) to estimate the performance frequency and work hours of the dietician's duties and task elements c) to investigate the job specification of the dietician over school food services, d) to develop the standardized indices of the dietician needed in school food service operation. For this study, school food service dietician's work functions were defined in 10 duties and 60 task elements based on the studies precedented and literature review and pilot test process. This study was conducted in school food service systems nationwide using written questionnaire and interview with the official in charge and delphi technique. The questionnaires were mailed to the dieticians of three types of school food service systems. Of the 660 schools that participated in this study, the 624 responses were selected for analysis. Statistical analyses were performed with SAS/Win 6.12 program so as to provide a descriptive statistics, T-test, ANOVA. The main results of this study could be summarized as follows: A characteristic common to all the school food service systems was that 'cooking and distribution management' took the longest hours of work, while 'nutrition education' took the shortest hours of work. The standardized index of dietician over school food service was one person in conventional system independently of the number of meals per day. In the commissary system, according to the numbers of meals served per day, it was 0.95-1.38 persons and 1.27-1.55 persons and 1.40-1.91 persons. In joint management system, the standardized index was 1.03-1.42 persons in case of serving less than 700 meals per day.

• Journal of Korean Society of Rural Planning
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• v.20 no.1
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• pp.1-12
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• 2014

Living environments in rural area have become deteriorated rapidly. Increase of aging population, decline in agricultural income, polarization of wealth in rural community due to rural returners have caused severe decline and imbalance of living environments in rural area. Responding to this circumstances, governments currently develop projects for improving living environments focusing on individual housing which were excluded from governmental supports because those had been regarded as private property. Nevertheless, there are still some gaps and problems in evaluating the quality of living environment and suggesting effective solutions. It would be because standards and guidelines of the projects have been based on urban housing system. In order to support the implementation of the projects, this research has developed an index for evaluating and monitoring the quality of living environments in rural area. By applying Delphi method, the index has been created in four categories of 'security', 'convenience', 'comfortability', and 'durability' 'Security' consists of structural safety, crime, disaster, accident prevention. 'Convenience' includes three divisions of living, traffic, farm working. 'Comfortability' is divided into sanitation, indoor environments, and aesthetic appreciation. Lastly, 'durability' has four divisions of energy conservation, environmental friendliness, efficiency, and economics. Each sub-division also has different items from three to twelves. In the case of an index for performance evaluation, items have been derived from energy conservation(6-items), and environmental friendliness(7-items). Items developed as an index for evaluating rural living environments in this research might be good background information for remodeling project in rural housing development.