• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.73-80
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• 2001

The objective of this research were to investigate the evaluative criteria and sub-factor in terms of food preparation and eating for the housewives and cooks in Ulsan Metropolitan City. 217 full-time housewives and 129 cooks were surveyed for this research. The cooks evaluated preference, cooking time, taste, food color, food temperature more important than the housewives. The evaluative criteria in food preparation and eating was consisted of 4 factors; the eating atmosphere factor, the preference factor, the quality factor and the table setting factor. There was a significant mean difference of the eating atmosphere factor between men and women. There was a significant mean difference of the preference factor between marital status, age, Engel Coefficient, educational level and occupation. The quality factor was varied from sex, marital status and occupation.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.467-477
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• 2009

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

• Korean Institute of Interior Design Journal
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• no.7
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• pp.38-44
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• 1996

To improve and replete many problems which are discovered the present condition and cases of interior architecture education previously, 1) Adopted the sixth semester, the ninth semester of 3 -year course of study as a reform of the school system. 2) Building up Design -basic understandings of design , Design Resources -layout course, factor course and Design Communication three -steps of systematic -educational course of methodical course fro transmitting and 3) Classifying interior space designer , interior factor designer, interior decorator, special -space designer as practical parts. 4) Divided three fields : layout, construction work, factor design , related to interior design works. 5) Also, divided like (Table-2), job-analysis and formation of relating course into layout and construction work. 6) Analyzed and (Table-3) the present condition of four domestic Junior college (Seoul and kyong -ki areas) as a case study. 7) Analyzed and surveyed (Table-4) three American colleges, sixth semester and ninth semester of three year course of study and 8) Have to solidify practical computer education, foreign language education as the terms desired keeping pace with internationalization and the changes of opening periods. 9) As above-mentioned, reenforcing the fundamental education of lower grades and needs fractionizing special education of higher grades. Finally, needs to be prepared the environments which enable to develop the marked educational goals & contents and then be exeucted, which make one do his responsibility after setting out in the world, satisfying a periods wishies : many competent experts that can be produced.

• Korean Institute of Interior Design Journal
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• v.18 no.1
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• pp.54-63
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• 2009

The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.

• Science of Emotion and Sensibility
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• v.8 no.3
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• pp.291-301
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• 2005

This study aims to understand causal relationship among preference factors - preferred design, design image, and design elements-to create interaction between artists and spectators, concerning eating and drinking table decoration which is produced with subjective representation chiefly by virtue of the authors' conceptualization and planning. As an experimental research , face-to-face personal interviews have been made in off-line setting through questionnaires. Acquired information from it has been analyzed, which results are as follows. As harmonious, warm, womanish design image, combination of pink-tone similar colors were preferred. As image adjectives highly related with design preference were 'harmonious and inharmonious' A design factor of 'harmonious' was combination of similar colors, while that of 'inharmonious' was association of mixed colors. It has been found that 'colors' have been an important factor among preference design factors. As above, a new concept for design can be established by using data-based information, along with suggesting a direction for preferred design in the field of eating and drinking table decoration. Furthermore, it will be possible to make a study of new preferred design through evaluation of quantitative spectators in this area. It is expected that such researches could give an opportunity to get satisfactory results from newly experimented designs using quantitative data even in a creative design area, as well as table decoration.

• Journal of the Korea Institute of Building Construction
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• v.22 no.6
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• pp.619-630
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• 2022

The concrete mix design and compressive strength evaluation are used as basic data for the durability of sustainable structures. However, the recent diversification of mixing factors has created difficulties in calculating the correct mixing factor or setting the reference value concrete mixing design. The purpose of this study is to design a predictive model of bidirectional analysis that calculates the mixing elements of ternary concrete using deep learning, one of the artificial intelligence techniques. For the DNN-based predictive model for calculating the concrete mixing factor, performance evaluation and comparison were performed using a total of 8 models with the number of layers and the number of hidden neurons as variables. The combination calculation result was output. As a result of the model's performance evaluation, an average error rate of about 1.423% for the concrete compressive strength factor was achieved. and an average MAPE error of 8.22% for the prediction of the ternary concrete mixing factor was satisfied. Through comparing the performance evaluation for each structure of the DNN model, the DNN5L-2048 model showed the highest performance for all compounding factors. Using the learned DNN model, the prediction of the ternary concrete formulation table with the required compressive strength of 30 and 50 MPa was carried out. The verification process through the expansion of the data set for learning and a comparison between the actual concrete mix table and the DNN model output concrete mix table is necessary.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2005.05a
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• pp.975-982
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• 2005

The purpose of the Gage R&R study is to determine whether a measurement system is adequate for monitoring a process. If the measurement system variation is small relative to the process variation, then the measurement system is deemed 'adequate'. The sources of variation associated with the measurement system are compared using an analysis of variance (ANOVA) model, in general. A typical ANOVA model used in a standard Gage R&R study is the two-factor random effect model. Then, the ANOVA partitions the total variation into three categories: repeatability, reproducibility, part variation. However, if the process variation possesses the between group variation, within group variation, and within-part variation, these variations can cause the measurement system evaluation to provide misleading results. That is, in the standard Gage R&R study these variations affect the estimate of repeatability, reproducibility, or both. This paper presents a four-factor nested factorial ANOVA model which explicitly considers these variations for the Gage R&R study. The variance component estimates are derived by setting the EMS equations equal to the corresponding mean square from the ANOVA table and solving. And the proposed model is compared with the standard Gage R&R model.

• IE interfaces
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• v.18 no.4
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• pp.444-453
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• 2005

The purpose of the Gage R&R study is to determine whether a measurement system is adequate for monitoring a process. If the measurement system variation is small relative to the process variation, then the measurement system is deemed "adequate". The sources of variation associated with the measurement system are compared using an analysis of variance (ANOVA) model, in general. A typical ANOVA model used in a standard Gage R&R study is the two-factor random effect model. Then, the ANOVA partitions the total variation into three categories: repeatability, reproducibility, part variation. However, if the process variation possesses the between group variation, within group variation, and within part variation, these variations can cause the measurement system evaluation to provide misleading results. That is, in the standard Gage R&R study these variations affect the estimate of repeatability, reproducibility, or both. This paper presents a four-factor nested factorial ANOVA model which explicitly considers these variations for the Gage R&R study. The variance component estimators are derived by setting the EMS equations equal to the corresponding mean square from the ANOVA table and solving. And the proposed model is compared with the standard Gage R&R model.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.930-939
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• 2007

The purpose of this study was to suggest ways for practical food coordination, by examining restaurant-visitor' expectation factors for food coordination in restaurants. Statistical analyses were carried out based on the statistical data collected via survey from the restaurant. visitors. For the data analysis, factor analysis, reliability analysis, frequency analysis, t-test, and ANOVA were applied, using the SAS 9.1(ver.) program. In the results for the general perception of food coordination, the degree of recognition by restaurant visitors for food coordination is not high. However, necessity for food coordination is highly recognized and a 70% of the respondents were positive in their response about an expropriation price. Fitty percent of the respondents indicated a positive response regarding the relationship between the visual effect of the food and a re-visit to the restaurant. Therefore, most restaurant visitors believe food coordination is necessary in restaurants, and expect to pay for it in price.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.2
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• pp.771-781
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• 2021

The purpose of this study is to identify major drivers of Myanmar's long-term economic growth and draw implications to implement development policies. This study investigated Myanmar, as the country is the most recently opened economy in Southeast Asia. This study conducted simulation analysis based on scenarios by applying World Bank's Long-Term Growth Model, Penn World Table 9.1, and World Development Indicator data. This study makes extensive use of LTGM and the LTGM-TFP extension to improve the validity of models for data calibration. This study confirms the validity of the model with data calibration and specifies scenarios for simulation analyses by setting the growth trajectory of Vietnam due to common geographical, political, and economic conditions. Main findings include that Myanmar's economic growth rate will continue to fall below 3% in 2040 without proper improvement of growth drivers. The results of this study also provide that total factor productivity growth and female labor participation are key factors for Myanmar's long-term economic growth. This study advises policymakers in Myanmar to strengthen human capital, which is crucial for total factor productivity growth in Myanmar's context and directly affects economic growth. Further, labor market policies to promote female labor participation is important to sustain economic growth.