• Proceedings of KOSOMES biannual meeting
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• 2017.04a
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• pp.166-166
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• 2017

Nowadays, container transport services play a substantial role in global cargo transportation by serving as an intermodal between the exporter and importer. Container shipping has become increasingly important over the past few decades due to its obvious advantages. However, Vietnam's container market has shown severely ongoing competition among numerous domestic and foreign shipping lines resulting in serious consequences occurring such as the freight rates substantially decreasing within the last ten years. In fact, Vietnam's sea lanes have become more defensive to cover the losses of shipping companies. Selection of criteria for competitive evaluation of container transport companies is necessary to help recognize the problems within the enterprise especially relating to its position in the market and from here, business management are able to put strategic plans in place and reasonable policy in order to be able to survive and grow.

• Journal of Digital Contents Society
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• v.15 no.1
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• pp.129-136
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• 2014

Wi-Fi fingerprinting system is a very popular positioning method used in indoor spaces. The system depends on Wi-Fi Received Signal Strength (RSS) from Access Points (APs). However, the Wi-Fi RSS is changeable by multipath fading effect and interference due to walls, obstacles and people. Therefore, the Wi-Fi fingerprinting system produces low position accuracy. Also, Wi-Fi signals pass through walls. For this reason, the existing system cannot distinguish users' floor. To solve these problems, this paper proposes a LED fingerprinting system for accurate indoor positioning. The proposed system uses a received optical power from LEDs and LED-Identification (LED-ID) instead of the Wi-Fi RSS. In training phase, we record LED fingerprints in database at each place. In serving phase, we adopt a K-Nearest Neighbor (K-NN) algorithm for comparing existing data and new received data of users. We show that our technique performs in terms of CDF by computer simulation results. From simulation results, the proposed system shows that a positioning accuracy is improved by 8.6 % on average.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.969-977
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• 2001

The purpose of this study was to investigate disinfection state and effective factors of utensils and equipments used to foodservice of elementary schools in Busan area, The questionnaire which was administered to 160 dietitians was used in this study as a survey method. The results were as follows. The disinfection method of tray was mainly used by electric gas. Table and other products of stainless steel sanitized by sodium hypochlorite and hot water, but above 51% of slicer. grinder and peeler were not sanitized after used. The products of wood and plastic also used mainly sodium hypochlorite and hot water as sanitizers. In disinfection time, knife, wood spoon and plastic products should be sanitized on demand, but 30.9~53.5% of this utensils except rice scoop were sanitized on demand that showed deficiency of cognition for sanitation. The disinfection of most of utensils and equipments was conducted every day, but food case, slicer, peeler, grinder and wood spoon showed lower disinfection frequency than other products, The method of disinfection was related to dietitians age and career number of total serving, duration of foodservice and serving place, The disinfection time was also affected by dietitians age and educational level, and serving place. The disinfection frequency was affected by number of employee, number of total serving and duration of foodservice. Therefore based on the results of this study, it should be given to the microbiological study on disinfection method of utensils such as slicer, grinder, peeler, large spoon, plastic prouducts and the dietitians sanitation training also should be conducted continuously.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.365-372
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• 2004

The purpose of this study was to implement HACCP system to foodservice of W and D elementary schools with joint-lunch management system in Kyungsan area. Steamed rice with squid was selected and Control Action, Monitoring Procedure and Control measure were identified based on HACCP flowchart to produce safe and healthy food. It was suggested that frozen squid must be thawed under the cold running city water and kept temperature below 1$0^{\circ}C$ and receiving/thawing procedure has to be done within 30 min. Raw vegetables must be washed under three-tube wash stand and whole prepreparation procedures should be done in 20 minutes. Clean and sanitize all the equipment and utensils before and after handling squid. Knives and cutting boards for vegetable and squid should be classified. Sauce for steamed rice with squid should be heated about 21 minutes to reach the temperature of 94$^{\circ}C$ before serving and internal temperature of food must be kept above 84.4$^{\circ}C$ during serving. The ideal temperature of kitchen should be remained 15∼18$^{\circ}C$. The underground water has to be excluded to minimize the risk of contamination in the foodservice facility and the prepreparation place must be separated with cooking place. Also, Personal hygiene Practice should be check in each stage. Further, additional research needs to be conducted to determine models for HACCP implementation for different menu.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.91-102
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• 2006

The goal of this study was to find the way of reduction on food wastes in the university cafeteria. Four hundred and two students from three universities in Daejeon city were surveyed. The data were analyzed by SAS program. The results were summarized as followings: 24.95% of the total users use the university cafeteria everyday. Reasons for the utilization were listed as time saving 31.40%, near place 26.73%, low price 23.16% and no other place to eat 17.82%. Recommendations for the improvements of university cafeteria were listed as menu variation 38.26%, taste 37.83%, price decrease 10.43%. Female students left more food wastes than male students and most leaving food was side dish than Bab, Guk and Kimchi. The major reason of leaving foods was shown to be influenced by the taste and amount of foods supplied in university cafeteria. And they preferred kimchibock-kumbab to other kinds of bab. But they disliked Flounderjolim, pickled anchovies, Ggonchigui, Ginger, Burdock, Lotus root and Crown daisy. The perception of users on the reduction of food waste was 84.10% of total students. The students who know on the method of food wastes treatment were 58.26%. Improvement for reduction of food wastes of university cafeteria can be summarized to emphasize on taste, menu variation, adequate of serving size, also that should be conduct studies for systematic administration method and standard education for reduction of food waste.

• Korean Journal of Community Nutrition
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• v.15 no.3
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• pp.369-378
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• 2010

School lunch programs at middle schools have increased in quantity. However, the quality of them is in fact not enough to reach the satisfactory standard, especially in the aspect of environment of school meals. It is true that there seems to be little attention to the environment. In this study, degree of satisfaction about school lunch program was surveyed for students in one middle school. Focus of survey was sanitary condition about the dining room and classroom where they have lunch. First, in order to investigate the degree of satisfaction about their dining place, questionnaire was sent out to the students at one middle school in Seoul. Questionnaire was made with reference to previous research. Second, for the study on environmental sanitation, dropping bacteria (general bacteria) is measured in three parts of dining place (entrance, serving table, dining table). Petriplate film was exposed to the responsible places for 15 minutes and then cultivated at the temperature of $32^{\circ}C$ for 48 hours before counting the number of bacteria formed. For the statistical analysis, SPSS 12.0 was used. The results of the study show that students had more satisfaction in dining room service than in classroom service. Important factors for the meal program such as "taste of food", "amount of food per student", "state of keeping warm", "appearance of food", "diversity of menu", and "kindliness of feeding staff" had more points in dining room than in classroom. For the environmental and sanitary aspect, the result of dropping bacteria (general bacteria) in dining room and classroom showed that table (5.00) and fooddistribution corner (8.67) of dining room were cleaner than those of classroom (P < 0.05). Making a good environment for school feeding will have a positive effect on the improvement of satisfaction and sanitation of school feeding. There should be expansion of dining room service for the students.

• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.148-160
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• 2000

The purpose of this research was to analyze the tasks on foodservice ․ clinical nutrition service in hospital dietetic departments. A survey of 30 hospital food and nutrition service departments was undertaken and detailed informations were collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows : Regarding dietitian's training period, 38.6% dietitians answered that they spent 1~2 years in mastering food service management. 28.4% dietitians replied that they needed 2~3 years in learning clinical nutrition management. It was shown that 48.9% dietitians were engaged in food service management, while 26.7% were engaged in clinical nutrition and 26.7% were engaged in both. The 13 elements of food service management showed low performance level. These elements were food temperature, food intake, menu selection, contaminated substances and serving mistake and reliance on hospital food. These should be controlled with caution. The average score of dietitian's life satisfaction within the work place was 3.42 out of 5. The most dissatisfactory element was physical environment of the workplace. 5 elements for improving nutrition service activities showed low performance level with high importance score. Problem analysis showed low difference score between importance and performance level. Hospitals under contract foodservice management received higher points on clinical nutrition performance(P<.05) than hospitals under self-operated foodservice management.

• Journal of Information Technology Services
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• v.16 no.1
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• pp.139-162
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• 2017

Museums contain a significant meaning as a place that reflects empirical knowledge that have been accumulated socially and scientifically in overall life of the public and provides the opportunity to enjoy prestigious culture, while serving as the extended place of education. The first objective of this study is to increase the accessibility of general public through the development of online museum programs as service contents and to present the ultimate direction the development of in art appreciation contents that can effectively expand the infrastructure of culture and art. Second, the effectiveness of online art appreciation programs by registered private museums, which continuously develop smart media-based online museum contents and systemization of archive as the distribution rate of smart devices is increased due to generalization of digital environments, was analyzed by each case to examine the objective distinctions strategies. Third, in terms of museum visitors and smart contents users, this study examines the expected effects of popular distribution by seeking various ways that can enhance the desired exhibit appreciation and autonomous utilization of educational programs, while not being restricted by the physical accessibility and limitation of space at the museums. The subjects of this study included cases of BoroomSan Museum, Savina Museum of Contemporary Art, Imageroot, Sangwon Museum of Art, Hello Museum, etc. and the online smarts contents art appreciation educational programs by registered private museums were analyzed. Results expected to achieve from such processes are as follows. First, the possibility to expand cultural participation in museum exhibition appreciation and museum education infrastructure became widen. Second, the educational program resources can be utilized as the culture and art asset that strengthens the museums' responsibilities in their social role. Third, museum archive can be constructed in more systematic way, and the efficiency of museum archive system can be enhanced to maintain the museum collection database in a consistent format. Fourth, the museum's smart contents users' continued access to museum's online contents may induce the exhibition effect of the site and voluntary participation in education, and can also expect an economic synergy effect as the users become potential visitors that may actually visit the museum in the future.

• Korean Journal of Community Nutrition
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• v.10 no.2
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• pp.234-242
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• 2005

This study was conducted to evaluate the sanitary management status of school foodservice in Deajeon and Chungnam and to suggest basic data for sanitary improvement. A questionnaire was used in this study as a survey method. The subjects consist of 529 dietitians that are employed in the school ($primary{\cdot}middle{\cdot}high\;school$) foodservice. These results may be summarized as follows : $71.0\%$ of surveyed school foodservices managed separately place for contamination and uncontamination. $91.5\%$ didn't maintain adequate temperature at kitchen. A holding rate of hygiene utensils is lower in Chungnam than Daejeon. The dietitian group aged 30-34 showed significantly higher scores than other groups in personal hygiene of employees. The dietitian group graduated from a college showed significantly lower scores than other groups in purchasing & receiving, preparation, storage, food remains & waste, kitchen utensils and equipments and personal hygiene. It was significant to sowing, personal hygiene and facilities & structure by Daejeon and Chung-nam. In serving, Daejeon showed significantly lower scores than Chungnam. In personal hygiene, facilities and structure, Chungnam showed significantly lower scores than Daejeon. The foodservice group (started < 1990) showed significantly lower scores than other groups ($started{\ge}1990$) in preparation.

• Journal of the Korea Safety Management & Science
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• v.15 no.2
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• pp.39-45
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• 2013

Occupational injury rate of Korea recently slides slightly downward after stagnating around 0.7%'s for more than 10 years. To accelerate this trend, injury prevention for small enterprises is crucially important because vast majority of injuries take place in small enterprises. Considering huge number of small enterprises, we need to focus our efforts to type of riskier industries. By analysing detailed injury data, we select type of industries which need our concentrated prevention efforts. Several preventive measures are recommended, after we made literature survey of case studies for small enterprises. The result identifies riskier type of industries including transportation machinery manufacturing industry type(B), woods & veneer manufacturing industry, etc. Safety of machinery, new enterprises less than 2 years in service and new employees serving less than 6 months are in need for focused prevention efforts. To cope with these vulnerable spots, recommended preventive measures include strengthening of machinery safety standards, early assistance for safety to new enterprises, mandatory safety education before employment, etc.