• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.582-594
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• 2008

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

• Proceedings of the Korean Society of Computer Information Conference
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• 2021.01a
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• pp.295-296
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• 2021

'서포트업' 앱은 음식점을 경영하는 소상공인들과 식자재 공급업체 사이를 연결해주고 관리하는 서비스를 제공하는 모바일 앱으로서, 소상공인들이 손쉽게 창업 및 경영을 할 수 있도록 지원함으로써 지역 경제 활성화에 기여하기 위한 목적으로 구현되었다. 모바일 앱의 특성상 터치 몇 번으로 간편하게 거래처와 연결될 수 있다는 점에 포커스를 맞추어 음식점 경영자들에게 편리성과 유용성을 제공한다. 특히 처음 창업하는 경영자들이 평이 좋고 지리적으로 가까운 식자재 공급업체를 쉽게 찾을 수 있게 해주며 공급업체에 연결하여 식자재 확보 과정도 쉽게 이해할 수 있도록 서비스를 지원한다. 앱을 이용하는 음식점 경영자들은 자신이 원하는 조건과 환경에 맞추어 식자재 품목별로 공급업체들에 대한 정보를 비교해보고 거래처를 정하여 거래를 할 수 있으며, 이용한 거래처에 대한 평을 남김으로써 다른 이용자들에게 거래처에 대한 정보를 제공할 수도 있다.

• Journal of KIISE:Computer Systems and Theory
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• v.35 no.4
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• pp.166-171
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• 2008

We studied the variety and affinity between the successive words in the text document A number of groups were defined by the frequency of a following word in the whole text (corpus). In the previous studies, the Zipf's power law was explained by Chinese restaurant process and hub node was searched after by examining the edge number profile in scale free network. We have observed both a power law and a hub profile at the same time by studying the conditional frequency and degeneracy of a group. A symmetry between the affinity and the variety between words were found during the data analysis. And this phenomenon can be explained within a viewpoint of "exploitation and exploration." We also remark on a small symmetry breaking phenomenon in TIPSTER data.

• The Korean Journal of Applied Statistics
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• v.27 no.7
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• pp.1207-1217
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• 2014

2011 Korean Economic Census is the first economic census in Korea, which contains text data on menus served by Korean-food restaurants as well as structured data on characteristics of restaurants including area, opening year and total sales. In this paper, we applied text mining to the text data and investigated statistical and technical issues and characteristics of Korean text mining. Pork belly roast was the most popular menu across provinces and/or restaurant types in year 2010, and the number of restaurants per 10000 people was especially high in Kangwon-do and Daejeon metropolitan city. Beef tartare and fried pork cutlet are popular menus in start-up restaurants while whole chicken soup and maeuntang (spicy fish stew) are in long-lived restaurants. These results can be used as a guideline for menu development to restaurant owners, and for government policy-making process that lead small restaurants to choose proper menus for successful business.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.153-165
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• 2009

Entrepreneurship is vital in the foodservice industry more than any other industry as a force to overcome the obstacles in the management environment due to the relatively small scale of the business. The existing literature shows that entrepreneurship not only leads toward innovative management, but also enhances corporate performance. This paper undertakes an analysis of the relations between entrepreneurs' needs for achievement and entrepreneurship, and the way in which entrepreneurship influences corporate performance. For this study, 250 restaurant owners in Busan were surveyed from December 10 to 20, 2008, and 232 copies of the questionnaire were analyzed. SPSS 12.0 package program and Amos 5.0 were used for statistical analysis. The result of the analysis suggests that entrepreneurs' desire to achieve goals could influence the entrepreneurship variable. Moreover, entrepreneurship enhances corporate performance. In sum, the three-dimensional scale of entrepreneurship which includes innovativeness, constructive risk taking, and proactiveness strengthens corporate performance. Future research should investigate the processes by which entrepreneurship enhances performance and other potential moderator variables.

• Proceedings of the Korean Society of Computer Information Conference
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• 2013.01a
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• pp.191-193
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• 2013

본 논문에서는 기존의 POS정보시스템을 이용하는 소형프랜차이즈 업체의 원가관리시스템을 개발하기 위해 표준화된 데이터모델을 개발하고, 사용하기 용이한 UI개발하는 방법론을 제안한다. 표준화된 데이터모델 개발을 통해 redundancy 없는 시스템을 개발하고 운영함으로써 개발 비용을 줄일 수 있으며, 사용하기 편리한 화면은 소형프랜차이즈 업체들의 이용성을 높일 수 있을 것이다. 가맹본사에서는 가맹점별 원가관리를 분석하여 가맹본사와 가맹점들은 투명한 점포경영이 가능하게 될 것이다.

• Steel and Composite Structures
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• v.3 no.2
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• pp.141-152
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• 2003

The ski jump in Innsbruck known for the famous annual New Year "Four-ski-jump-tournament" has been fully renewed. The original jumping tower (built for the 1976 Olympic winter games) was fully pulled down and a new landmark similar to a lighthouse has been erected located on a small hill at the border of the city. Zaha Hadid(London) won the international architectural competition for this significant building. The constructional realisation has been ordered from Aste Konstruktion and has been finally honoured with the Austrian state award for consulting 2002. After a very strict timetable the building was already handed restaurant at the top.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.11
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• pp.135-135
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• 2000

The financial performance over the twenty four-year period (1968-1991) was analyzed with respect to six performance measures : current ratio, net sales to working capital for liquidity, total liabilities to net worth for solvency, asset turnover for activity, return on assets for profitability, and cost of operations for operating. Interesting enough, small size hotel companies have enjoyed great profitability while relatively big hotel companies have fallen under the average. Further, after a certain level of firm size, the costs of operations increase, not decrease, as plant size increase. This results lead to a conclusion that getting bigger is not always good financial decision.

• Journal of Information Technology Services
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• v.8 no.2
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• pp.137-146
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• 2009

Recently the POS system market expands rapidly due to the advance of global restaurant franchises into domestic market and increase of speciality restaurants. Especially, demand for low-cost models increases sharply as small and medium-sized retailers and restaurants adopt the POS system actively. According to the current trend of the POS system, in this study, we develop an embedded-type wireless POS system using Zigbee communication, which can be used efficiently in spacious stores without space and/or time limit. The POS system is designed and implemented with three objectives: first, we develop embedded-type POS system cheaper than PC-type POS system, second, we develop a competitive product with high quality and low cost and last, we focus on developing a POS system which can be used in the food service industry.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.203-216
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• 2008

The purpose of this study is to investigate the preference of Korean traditional food and kimchi among different age groups in order to find a way to increase kimchi consumption. For this study, data from 15 male respondents(5.2%) and 271 female respondents(94.8%) was used. Age distribution of total respondents were in their 20's(21.8%), 30's(32.7%), 40's(32.7%) and 50's(11.6%), which showed the rate of 40's was very high. Most of the groups showed similar rates over the question on "have to eat kimchi" and "don't need to eat kimchi", but the elders' preference was high while the youngers' was relatively low. Therefore, the preference of kimchi has a small gap between the age groups, but all of them like kimchi in general.