• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1398-1404
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• 1999

The purpose of this study was to investigate the sanitary management procedures of foodservice in elementary schools in Pusan area. The questionnaire which were administered to 189 dietitians was used in this study as a survey method. The results were as follows. Mean total length of employment for dietitians at school foodservice was 3.7 year. The mean serving scale was 1,052 meals. Meals were served at classroom 63.5%, lunchroom 23.8%, and classroom＋lunchroom 12.7% of the schools. The mean time span required of meal delivery was 31.5min at the classroom serving place. Regarding total mean score of sanitary management procedures, time temperature was 3.48/5.00, personal sanitation 4.20/5.00, equipments and facilities sanitation 3.92/5.00. The mean score of the pre preparation was 3.91/5.00 for time temperature management procedure, those of food purchasing and receiving, food storage, food production, meal. assembly.trasnportation service, and hot.cold holding were 3.83/5.00, 3.82/5.00, 3.71/5.00, 3.25/5.00, 2.30/5.00 respectively. The higher age group(31

• Nutrition Research and Practice
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• v.8 no.1
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• pp.81-93
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• 2014

This study was conducted to investigate nutrient consumption by Korean adults in various places. To accomplish this, we used the 1998-2009 Korea National Health and Nutrition Examination Survey (KNHANES). Subjects of this investigation were over 19 years and the study included 37,160 people. The meals were categorized as breakfast, lunch, dinner, and snacks consumed at home, or while eating-out. Investigation of the rate of consumption at serving places based on daily meals and years showed that eating-out generally increased with time. The consumption of meals prepared at home was higher than that of meals consumed anyplace else in 1998, 2001, 2005, and 2007-2009. However, the rate of consumption of home meals decreased from 1998 to 2007-2009, while the rate of eating-out increased during this period. Annual nutrient intake according to serving places with respect to meals, energy, fat, and sodium were significantly lower in home meals than those consumed elsewhere in 2007-2009 relative to 1998. The sodium intake and energy distribution ratio of fat in meals consumed while eating-out increased significantly from 1998 to 2007-2009. The energy, fat and sodium intake and energy contribution ratio of fat consumed in meals at institutions was significantly higher in 2007-2009 than in 1998. Based on these results, additional research is required to develop guidelines for dietary life improvement at each serving place and to address education and policies for balanced nutrition intake.

• Journal of the Korean Society of Safety
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• v.35 no.2
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• pp.76-83
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• 2020

This study examined the effects of perceptual differences of safety leadership between managers and workers on workers' safety attitudes and behavior in two construction sites. In addition, the mediating role of safety attitude between safety leadership and safety behavior across discrepancy level of safety leadership. This study was conducted on two first-tier construction companies within the 100th place in 2019. Two companies were similar in size(100 - 150 billion won) and process from the basement frame finishing stage to start of the ground structure of apartment. In A Site, 40 managers and 73 workers, 42 managers and 77 workers in B site participated the survey on managers' safety leadership, and workers' safety attitude and behavior. The results showed that there was no significant difference between the safety leadership scores assessed by the manager and workers at site B. However, the safety leadership scores assessed by the managers were significantly higher than that by the workers at site A. The workers' safety attitudes and behaviors at site B were higher than those of workers at site A. Moreover, Site B was significantly higher in the effects of safety leadership on safety behavior than Site A. At site B, safety leadership had a significant influence on safety behavior even after controlling the safety attitude of workers. At site A, safety leadership had no significant effect on safety behavior after controlling safety attitude. These findings suggest that there is managers' self-serving bias on safety leadership in site A and that this bias of leadership can negatively affect workers' safety attitude and behaviors. In addition, it can be seen that if the self-serving bias on safety leadership occurs, the manager's safety leadership has less influence on workers' safety behavior.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.8
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• pp.179-195
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• 1997

Today's hotel cannot be defined merely as a place of providing food and lodgin. It must be a high level cultural ground serving as a place of rest for the people and as a place of art, culture and communication for the local community. Although each hotel has its own distinctiveness it must share a unified services and product sales strategies with one another in order to raise each other's sales values. The service is evaluated on the basis of the customer's own living standard and social class. There ought to be variety of personal and material services taking the sophistication and complexity of the customer's needs into onsideration. More effective marketing strategy is called for upon knowing such sales strategy and service marketing of the hotel management. Hotel's food marketing must take into consideration the product's simulaneous and vanishing qualities, its dependency upon ordering and its relationship to human services industries. Methods of increasing profit and customer satisfaction management need to be made. Especially the changes in the customer's tourist mind set and eat-out behavior play as important variabls, and the management needs to be reflexive enough to respond quickly to those changes.

• The Journal of Asian Finance, Economics and Business
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• v.6 no.3
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• pp.215-223
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• 2019

The study aims to investigate the recommendation and revisit intentions of foreign tourists in Ho Chi Minh city, Vietnam through their satisfaction with local foods. The study proposed the group of five attributes for food image: taste, health concern, price, serving style, vendor/ restaurant staffs. The relationship between these attributes of food image and food satisfaction, as well as the one between food satisfaction and behavioral intentions were investigated. To ensure a high ratio of answers, a face-to-face survey was conducted in famous places at Ho Chi Minh city. Data with 210 foreign tourists. The study uses the methods of descriptive statistics, EFA, Cronbach Alpha and regression. The results showed that Five attributes of food image were chosen for the research, being taste, health concern, price, serving style and vendors/ restaurant staffs. All of these attributes showed a positive relationship with satisfaction. Among five factors, taste had the most impact on food satisfaction. Through the analysis of several attributes of food images, this study provides managerial implications for tourism marketers in researching the positive influence of food image on tourists' satisfaction which leads to their positive word-of-mouth and return to the tourism place.

• Journal of Technologic Dentistry
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• v.33 no.4
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• pp.427-440
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• 2011

Purpose: The following research analyzes the causes of major selection and career decision of students studying dental technology. It is to be used as basic data for the management of career improvement program. Methods: The survey has been processed to 490 college students studying Dental Technology in D-college. Questionnaire consists of major selection confidence sheet (14 items) and career decision confidence sheet (18 items) and was scored with 5-points per question. The collected data was analyzed by the statistical program: SAS V8 for Windows. To test for significance on each item, p < 0.05 has been decided as a standard. Results: The analysis of result about the level of confidence on major selection has valid difference by genders, serving military service or not, experience of studying one more year to enter the college or not, making career decision and grade. The analysis of result about career decision has valid difference by gender, serving military service, career decision, day and night course, age and native place. Conclusion: We develop the career advice program and manage it effectively, the confidence on the major selection and pride about its faculty will be high to dental technology students.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.16-30
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• 2008

Rapid change of surroundings has been influencing the work environment for cooks, making it more convenient; however, there are still many difficulties to improve. Especially, cooks are exposed to lots of occupational diseases due to tension and pressure as well as noise, high temperature and humidity in their work place. This study examines cooks' operational exhaustion caused by cooking operation and cooking circumstances. The analyzed result shows the job fatigue related to the general features of the cooks(such as charged cooking part, types of engaged business, class of position, cooking career, and working hours). For example, pains on the neck, back, arms and wrist are mostly affected by the charged cooking parts. Effects related to the types of engaged business, backaches usually occurred in Catering, pains in shoulder from serving at hotels and eye-tiredness from meal serving. As for working hours, most of backaches occurred from over 13-hour-work, and pains in shoulder and eye-tiredness under 8-hour-work. Pains in legs, tiredness, and the change of weight do not have any relations withthe general features of the cooks statistically(p>0.05).

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.10
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• pp.109-138
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• 1999

The hotel does not sell one-time services, and the customer has many choices, especially today. And hotel is vulnerable to new competition. Most customers likes to try a new place and new product. The questions are 1) offering competitive products that are meaningful to customers 2) solving customers problems 3) offering a competitive products that are difficult for competitors to duplicate. This report is for studying about the relationship between the results of National Customer Satisfaction Index(NCSI) and the hotels' revenue. And explore the ways to identify opportunities for creating the desired image that differentiates from the competition and for serving the target market better than anyone else. For the about objectives, the following items are reviewed: 1) Customer behavior and customers' needs and wants 2) Customer decisions 3) Integrated marketing 4) Customer satisfaction 5) Major factors of the hotel customers satisfaction 6) Moment of truty Market positioning is to creat a distinctive place in the minds of potential customer. To position successfully requires recognizing the marketplaces. the competition, value for money and customers' perceptions. Finally, internal marketing efforts can be used to examine one's own position to see if it is perceived by it's customers. It means that the benefits exist in the mind of the customer and are determinable only by asking the customer. These kinds of efforts are essential to proper positioning analysis and long term relationship marketing.

• Architectural research
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• v.2 no.1
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• pp.27-34
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• 2000

Most research on high-rise housing has focused on low-income residences, and usually the psychological and social well-being of women and children. The validity of such findings are questionable for other populations since high-rise living has served other groups and their various needs in particular settings. Lack of knowledge and understanding about high-rises has represented an obstacle to the accurate representation of American urban reality in residential environments. The review of literature and factor analysis identified Important environmental factors. The survey was conducted in the selected downtown high-rise communities of major U.S. cities. Analyses revealed that there were unique characteristics of residents who prefer to live in this type of housing. It was also found that living in middle-income urban high-rise condominiums does not contribute significantly to the problems associated with high-rise living itself. Even though there were some deficiencies of social interaction and activities among residents, the middle-income condominiums were serving particular residents as maintenance-free and safe place imprinted by a positive image of sweet memories or sometimes by a window view presiding over downtown skyline.

• Journal of Biomedical Engineering Research
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• v.17 no.1
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• pp.33-42
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• 1996

A multimedia remote ultrasound image transfer system for tole-medical services was implemented. The image data of the ultrasound scanner system of the slave is compressed using image compression system. It is transferred to the master PC via ISDN UNI(User-Network Interface) and decompressd by image decompression system. The total system is composed of three parts; first, the image capture card which transfers bidirection- al data between ultrasound scanner system and PC, second, image compression and decompression card, finally, ISDN TA(Terminal Adaptor) card for transferring the image. This system has a easy user interface because it is executed on the basis of MS-WINDOWS. So it is capable of serving medical services at a remote place.