• 한국가금학회지
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• 제12권1호
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• pp.45-50
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• 1985

본 연구는 우리나라의 계란 유통현황을 조사하기 위하여 서울근교, 대전근교, 광주근교, 부산근교에 소재하고 있는 수집상 8개소, 도배상 16개소, 소매상 12개소 및 슈퍼마켓 6개소를 대상으로 설문서를 작성하여 설문조사하였고 그 결과를 계란의 유통규격 설정을 위한 기초자료를 얻고자 실시하였다. 1. 계란의 중량별 구분은 생산자가 주로 실시하며 이 계란의 유통가격은 유통단계별로 2-3원 차가 있었으며 왕란 및 특란은 가정소비가 많았고 대란은 음식점과 가정집에서 그리고 중란과 소란은 음식점에서 주로 소비하고 있다. 2. 소비자 측면에서 볼 때 갈색란을 개당 1.5원씩 더 주고 구입하는 경향이 있었고 중량별 구분은 대체로 믿고 있었다. 3. 소비자의 계란 1회구입량은 30개 주였으며 포장할 경우 10개 단위의 포장을 희망하고 있으며 10개의 포장비용은 10-20원이었고 포장판매를 원하고 있는 비율이 55-64% 정도나 되었다. 4. 유통상인이 구입한 계란은 7일이내에 대부분 판매하고 있으며 계란이 가장 많이 판매되는 계절은 가을이며 G. P센타가 필요하다고 생각하는 비율이 36.4%나 되었다.

• 한국산학기술학회논문지
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• 제15권11호
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• pp.6676-6684
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• 2014

본 연구는 선행연구에서 중요하게 도출되었던 기본적인 가로의 물리적 환경, 접근성, 밀도, 다양성 등의 보행증진요인을 기본 모형으로 가로차원의 변수를 종합적으로 포함하여 보행량 증진에 영향을 미치는지 도출해보았다. 또한 Jacobs(1961)가 가로의 보행량 활성화를 위해 중요하다고 언급했던 다양한 시설과의 연관성이 있으며, 리처드 맥코맥(1983)이 주장했던 업종별로 보행활성화에 대한 정도 차이가 존재할 수 있음을 실증 분석하였다는 데 의의가 있다. 본 연구에서는 변수들간의 영향요인의 차이를 설명하기 위해 유형별 업종의 엔터방식 회귀분석을 시행하였다. 이러한 실증연구는 Jacobs(1961)가 가로의 보행량 활성화를 위해 중요하다고 언급했던 다양한 시설과의 연관성이 있으며, 리처드 맥코맥(1983)이 주장했던 업종별로 보행활성화에 대한 정도 차이가 존재할 수 있음을 실증 분석하였다는 데 의의가 있다.

• 한국디지털건축인테리어학회논문집
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• 제11권2호
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• pp.93-102
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• 2011

Existing research for store has been localized in that of Seoul area, and research for the Japanese style store built under the rule of Japanese Imperialism has not been done properly owing to national sentiment. This research established Naju that inland pillage is available along Yeongsan River after opening of Mokpo harbor. I will compare modernization developmental process of building of Korean style store with that of Japanese Style store, so obviously try to make clear the activities of modernization by linking social and economical change with Joseon merchants' life. I will try to light up the position of korean style store in Naju area in history of architecture by analyzing two styles of stores into urban architectural element, putting process of change in order and translating it according to flow of age. The development process of Korean restaurant stores and that of Japanese counterparts are rather relative. Whereas Japanese accumulated wealth through oppression and exploitation of the people of Joseon the former dynasty of present day Korea, the people of Joseon could not but be oppressed and depressed. On the other hand, while the dynamic liberation movements of Joseon merchants managed to develop based on the vitality that was growing ever more, Japanese chose to back down to some degree by exercising appeasing policy. The efforts to take initiative by shattering off the submissive attitude can be found from the ability fostering movement, Gwangju students campaign and new construction or remodeling of hanok the traditional Korean house as commercial building in the 1920s. The changing phase of the people breaking away from subjugated relation to subjective attitude can be found in the commercial districts.

• 한국식생활문화학회지
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• 제26권2호
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• pp.120-127
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• 2011

To identify "Gongsik", defined as food-sharing by picking food from a common plate using personal utensils, we conducted 7 focus group interviews including 47 university students during a 6 month period. Focus group discussions were audio taped, transcribed, and categorized into major themes. We divided Gongsik into the following categories: practical reasons, socio-psychological reasons, boundaries, suppressive situations, emotional characteristics, attitudes towards using different utensils, and future prospects. Gongsik appeared to be useful for fostering quick food sharing, intimacy and solidarity, and a fixed behavior learned at home. If the amount of food was too small to provide individual servings, as in Jjigae, Gongsik was likely to occur spontaneously. Family, close relatives, friends, and lovers sharing common activities and/ or blood ties were composed the boundaries of Gongsik. However, Gongsik was avoided in elegant restaurants or in view of foreigners. Participants showed mixed feelings towards Gongsik. Gongsik conducted with a spoon was considered to increase the degree of suggested intimacy in a food sharing context. Half of the students believed that the practice of Gongsik would be maintained into the future. Gongsik is a culturally-specific behavior that includes both positive and negative meanings. Aside from improving understanding of the cultural aspects of food-sharing, we suggest that the negative aspects of Gongsik related to the issue of hygiene be considered in food and nutrition education.

• KSBB Journal
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• 제22권4호
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• pp.191-196
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• 2007

본 연구는 급속한 산업 발전으로 인해 일어난 많은 수질오염 문제 중 생활하수의 처리방법에 관심을 기울여 생물막 공법을 이용하였는데, 이는 소규모 오폐수 처리장치에서 운전과 유지가 간단하고 활성슬러지 공정보다 넓은 부지를 필요로 하지 않기 때문이다. 생물막 공법 중 생물여상법의 변법을 적용한 Pilot 규모의 상향류식 충전탑형 반응기로 내부의 담체로는 폐토기와 폐비닐을 넣어 혐기조와 호기조를 구성하였고, 생활 오수로는 식당 오수를 이용하여 Lab.-Scale 실험 후 Pilot-Scale로 Scale-up하여 100여일 간에 걸쳐 실험을 수행하였다. 실험은 연속 포기시 일정 HRT에서 유기물과 질소, 인 제거율을 살펴보았다. 실험결과 $BOD_5$와 SS의 평균 제거율은 각각 94.33%와 87.77%로 높은 제거율을 보였으나, $COD_{Cr}$은 81.46%로 목표 제거율 90% 이상에 미치지 못하였고, T-N과 T-P도 각각 71.92%와 21.10%로 예상보다 약간 낮았다. 특히 $COD_{Cr}$와 T-N의 제거율은 지난 Lab.-Scale 때보다 약 10% 정도의 감소를 하여 Pilot-scale에 내외적인 문제가 작용한 것으로 보였다.

• 스마트미디어저널
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• 제6권2호
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• pp.50-56
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• 2017

지속적인 경제 성장에 따라 소비자들의 외식 횟수는 해를 거듭할수록 점점 늘어나고 있으며 그 만큼 외식 산업 역시 양적인 성장을 기록하고 있다. 소비자가 외식을 결정하고 메뉴를 선정할 때 다양한 변수가 존재하지만, 본 연구에서는 강수, 적설, 운량에 따른 날씨 변수와, 계절과 휴일에 따른 요일 변수가 소비자들의 메뉴 선택에 얼마나 기여하는 지를 중점적으로 규명하고자 하였다. 분석은 '식신'의 사용자가 메뉴 검색을 하고 매장을 선택하고 조회하는 데이터를 연구 자료로 활용하였다. 여기에 기상청에서 제공하는 일별 날씨 데이터를 대입하여 분석을 수행하였다. 특히 강수, 적설, 운량에 따른 날씨 변수와 계절, 휴일에 따른 요일 변수로 나누어 연구 분석을 실시하였다. 이를 통해 날씨와 요일 변수가 사용자의 메뉴 검색에 유의미한 영향을 미친다는 결과를 확인할 수 있었으며, 본 연구 결과를 활용하면 외식산업 시장에서의 우위를 다질 수 있는 소상공인, 마케팅 종사자, 기타 관련자에게 많은 도움이 될 것으로 사료된다.

• 한국빅데이터학회지
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• 제3권2호
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• pp.35-49
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• 2018

대한민국에서 치킨집은 전 세계 맥도날드 매장 수보다 많을 정도로 자영업의 큰 비중을 차지하는 창업 업종이다. 치킨집은 꾸준히 생겨나고 있지만, 소상공인의 창업 후 폐업률은 3년 62%, 5년 71%에 육박하는 것으로 나타났다. 특히, 숙박 및 음식점의 경우 70%가 3년을, 82%가 5년을 버티지 못하는 것으로 집계되었다. 이에 본 연구는 '서울 치킨집 폐업 예측 모형'을 개발하여, 예비창업자가 개업 후보지를 선정하는 의사결정 과정에 도움을 주고자 하였다. 먼저 행정자치부 지방행정 인허가 데이터의 업소별 개 폐업 신고 일자를 중심으로 다양한 변수를 수집하였다. 이후 다양한 분류 알고리즘을 적용하고, 예측 모형의 성능을 비교하였다. 그 결과, 인공신경망(Neural Networks)이 가장 높은 정확도를 보였지만 특이도와 민감도가 불균형적이었다. 이에 비해 유연판별분석(FDA)은 인공신경망보다 정확도는 낮지만, 상대적으로 균형적인 예측 성능을 보였다.

• 한국식생활문화학회지
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• 제35권6호
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• pp.538-552
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• 2020

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

• 급식외식위생학회지
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• 제4권1호
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• pp.35-41
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• 2023

This study was based on the results of the study of 'Cheonyeon and Chunghyun Taste Alley Pilgrimage- Introducing Hidden Restaurants in Our Town', which was adopted as a project to revitalize urban regeneration as part of the Cheonyeon and Chunghyun Urban Regeneration New Deal project. This study was conducted in total of two stages, as a first step, the commercial district of Seodaemun Station was analyzed by analyzing the hashtag (#) mentioned along with the "Seodamun Station Restaurant" on Instagram from 2015 to 2020. As a result of the analysis, it was found to be an office commercial district related to "office workers", and it was found to be a commercial district with the characteristics of "small but certain happiness" where you can find hidden restaurants in front of your house. Based on the characteristics of these commercial districts, five stores utilizing the characteristics of the region were selected and cooking classes were conducted for students of Kyonggi University, who are local residents. The purpose of this study was to revitalize the aging Seoul city and contribute to the formation of positive relationships between local residents and merchants through cooking classes. In addition, the process was produced as digital media content and used as local promotional materials.

• 아태비즈니스연구
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• 제15권1호
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• pp.193-207
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• 2024

Purpose - With the increase of non-face-to-face activities due to the spread of COVID-19, O2O industry has grown rapidly which reduces contact points between suppliers and consumers. O2O platform is now recognized as an indispensable channel of distribution, but the voice is getting louder that it is necessary to check how it contributes to the performance of suppliers or how its fee system or contract terms affects the expansion of O2O industry as the leading companies tend to monopolize the market. Design/methodology/approach - In this study, the scope was limited to the restaurant industry in which transactions are the most active among the O2O industry and a regression analysis was done on 775 businesses that had used guarantor service from the Seoul Credit Guarantee Foundation. Findings - Analysis on the impact of O2O platform system, information, and service quality on the business performance of the sole proprietors revealed that the system quality represented by ease of use and the information quality determined by level of timely, accurate and reliable information provided to the consumers have a statistically significant effect on the improvement of business performance. In addition, the effect of business performance on the loyalty measured by the likelihood of users continuing to use the service as well as recommending it to others was moderated by the satisfaction with contract terms, not by the fee system. Research implications or Originality - Although the number of O2O platform providers has increased manyfold, the membership rate is no more than 20%, which means that the small business owners are still struggling with digital transformation. In order for the O2O industry, which is now commonplace, to form a healthy ecosystem that satisfies both suppliers and consumers, the standard contract guidelines that are acceptable to both parties must be established and the O2O providers must offer services that help suppliers to improve performance.