• The Journal of the Korea Contents Association
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• v.21 no.7
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• pp.404-412
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• 2021

This study was conducted by using the Q research method, one of the qualitative analysis methods, in order to approach consumers' perceptions of processed meat food in an essential and in-depth approach. To this end, Q-sort, which goes through the task of distributing responses by setting P samples by creating a question-and-answer table of positive and negative, was analyzed by using the PC QUANL program and analyzing the Q factor. As a result of the analysis, it was divided into three single types. Type 1 (N= 10) : Preferred types of processed meat food, Type 2 (N= 7) : Types of Pursuing Functionality of Processed Meat Food, Type 3 (N= 4) : The name of the factor was set as the non-preferred type of processed meat food. Each type has different characteristics, and the subjective perception of each factor detected through this analysis can be used as various basic research data in the future, and for the purpose of the study, the perceptions of consumers who use processed meat foods were classified and classified by type. It is to suggest future improvement directions by checking the characteristics of the variables.

• Korean Institute of Interior Design Journal
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• v.16 no.6
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• pp.152-160
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• 2007

The purpose of this study is to compare conditions of Korean Restaurants in Hong Kong with those of Thai ones, which have already succeeded in globalization, by investigating and analyzing the characteristics of the two parties in Hong Kong, a world-wide international city. For these purposes, we selected 10 Korean restaurants & 10 Thai restaurants in Hong Kong, and visited the selected restaurants during the period from 2007.7.9 to 2007.7.14, to examine indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows ; we have first found that Korean restaurants did not show any humane properties linked to restaurant concepts and indoor space, did link Korean images through their trade names, and showed decorative culture based on traditional house and dietary-life cultural properties based on traditional Korean Bansang table setting at large. On the other hand, 4 (22.5%) out of the entire cases in Thai restaurants showed religious characteristics with strong Buddhist colors revealed, and all cases showed traditional Thai food cultures, from which we could find out dietary-life cultural properties. Second, whereas there were one case of Korean restaurants in which tradition was main and modernity was assistant, five cases in which tradition and modernity were paralleled in value, and two cases in which modernity was main and tradition was assistant, Thai restaurants had one case where tradition was main and modernity was associative, four cases in which tradition and modernity were paralleled in value, and four cases where modernity was main and tradition was assistant. This means that the Thai restaurants did not insist only on tradition, but showed efforts to transmit luxurious and refined Thai images to people from the world. Third, whereas Korean restaurants had to do with all kinds of menu, were equipped with brazierson their tables uniformly, and showed any differences because they did not use different tableware in accordance with foods, Thai restaurants divided the dinner into the hors d'oeuvre, the main, and the dessert or systemized menu structure by categories in accordance with cooking styles, and tableware selection in accordance with menus, table setting, food materials, and food styling using flowers were consistently expressed.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.92-101
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• 2005

According to conceptions of Korean, Japanese, Chinese, and Western cuisine, the results of study based on SD and the factor analysis are as follows. The factors, which were showed from the conception of Korean cuisine, were the tastes for simplicity, cheapness, and familiarity, such as a side dish. The factors, which were showed from the conception of Japanese cuisine, looked like unfamiliar, tasteless and citified except sushi and grilled meat. The factors, which were showed from the conception of Chinese cuisine, were familiarity with the exception of Chinese black noodles, sweet fried pork and fried rice and those looked delicious as well as good table setting. Young people were also trending to be fond of them. The factors, which were showed from the conception of Western cuisine, were luxurious, delicate and citified foods. People were familiar with pizza, spaghetti and stake in Western cuisine.

• Journal of the Korean Society of Costume
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• v.41
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• pp.185-206
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• 1998

The purpose of this study was to improve productivity for maximum effects with the present equipments and staff. This study compared and analyzed the mea-sured time by using stop watch method and MTM, which was the new measuring method. The flow and results of this study were as follows: 1. This study investigated the theoretical background the efficiency for production management, and the way of productivity improvement through documentary research. 2. Setting up the standard flow on the experi-mental company production, making out a process chart and measuring the actual working hour. 3. The study measured the allowance time applying work sampling. 4. Each process of the movement analysis was filmed by video to use basic data. 5. MTM analysis was taken by choosing 10 processes from front bodice according to the basic movement of MTM. Through the results, this study exclude unneccesary movements and suggest a method for working ways. 6. Using the actual working hour measured by a stop watch calculated the pitch time and presumed the amount of daily productivity. 7. The result of the work sampling came out as 38% of allowance rate. It was 13% higher than the standard amount of woman's jacket allowance rate, which was 25%. The most influencing factor was work discussion. That was because there were commuication problem of the work way between the operator and leader. More adequate use of flow table and level passing table was needed. There were the problems that inappropriate places and sizes made the distance of movements longer and often needed more adjustment of works and surroundings. To prevent breakdowns equipments check ups were necessary before works. 8. The results of MTM analysis were as follow : the time was reduced 40% than the actual measured time by a stop watch. This was because the leveling of the operator was included in the real calculation. Also, leveling was included in MTM analysis and all the conditions were standarized. Therefore MTM method was a scientidic measuring way of establishing the standard time. The presented method of this study, suggested an ideal method eliminating unneccesary motions, and presented standardization of works. Improvement of working methods, work condition and simplifying motions in each 10 processes reduced the working time from total 656 seconds to 301 seconds. 9. The way and time of working was linked together in the MTM analysis methods. Thus data from MTM help suggest not only establishing standard time but also establishing stan-dard work. Plus it includes various ability for improvements of working ways. So it is an objective method which can be widely used in other work studies. 10. The function of a time study is to determine the amount of work produced with a given method. The work rate is used to establish the cost of labor. The wage of worker must be calculated per unit time which is deter-mined before the time study is made. This study tried to introduce the incentive rule for deciding wages according to the standard time by MTM method.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.12
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• pp.669-676
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• 2018

Schedule management in construction work is an important step for determining the construction period. On the other hand, there is a difference between the planned schedule and execution schedule because the estimation and calculation of Non-Working days, in which possible at the design stage is not performed properly. This paper proposes a method for estimating the working days by analyzing characteristics of the major work type and estimating the Non-Working days reflecting the Chuseok and New Year Holidays, which is the closest method to the actual work in the schedule planning. By applying the correction factor of the existing method and the improved method for the same construction in the same site, improved method was reduced by 22 days (9.1%) based on the actual working days. The importance of schedule management was confirmed as an example by comparing the data before and after the application of the standard (plan). These results show that the schedule delays, which are caused by the inconsistency between actual working days calculation that had been practiced conventionally and the working days on the schedule table, can be prevented. In addition, it will help to establish a schedule plan that is closer to reality.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.3
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• pp.671-678
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• 2021

In a previous study, technology protection levels were set on a qualitative basis. That study lacked quantitative standards, so here, we conduct a study to complement the previous study and to present an objective standard. This paper provides a method of setting a technical protection level that applies statistical analysis. To set the technology protection level, statistical analysis of six technical survey items is performed first. Second, the technical survey items are analyzed by AHP to quantify the opinions of experts in order to derive weights for each technical survey item. Finally, by using the normal distribution scatter map and median calculation method, the technology protection level is selected in three stages using the final detailed factor technology score reflecting the weight. The technology protection level methodology developed through this study is the first methodology with objectivity that can evaluate defense technology by level. If this methodology is applied in practice, it is believed that it will provide a scientific and quantitative technology value judgment criterion when setting the technology protection level in the future.

• Progress in Medical Physics
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• v.9 no.2
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• pp.77-88
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• 1998

Wedge shaped isodoses are desired in a number of clinical situations. Hard wedge filters have provided nominal angled isodoses with dosimetric consequences of beam hardening, increased peripheral dosing, nonidealized gradients at deep depths along with the practical consequendes of filter handling and placement problems. Dynamic wedging uses a combination of a moving collimator and changing monitor dose to achieve angled isodoses. The segmented treatment tables(STT) that monitor unit setting by every distance of moving collimator, was induced by numerical formular. The characteristics of dynamic wedge by STT compared with real dosimetry. Methods and Materials : The accelerator CLINAC 2100C/D at Yonsei Cancer Center has two photon energies (6MV and 10MV), currently with dynamic wedge angles of 15$^{\circ}$, 30$^{\circ}$, 45$^{\circ}$ and 60$^{\circ}$. The segmented treatment tables(STT) that drive the collimator in concert with a changing monitor unit are unique for field sizes ranging from 4.0cm to 20.0cm in 0.5cm steps. Transmission wedge factors were measured for each STT with an standard ion chamber. Isodose profiles, isodose curves, percentage depth dose for dynamic wedge filters were measured with film dosimetry. Dynamic wedge angle by STT was well coincident with film dosimetry. Percent depth doses were found to be closer to open field but more shallow than hard wedge filter. The wedge transmission factor were decreased by increased the wedge angle and more higher than hard wedge filters. Dynamic wedging probided more consistent gradients across the field compared with hard wedge filters. Dynamic wedging has practical and dosimetric advantages over hard filters for rapid setup and keeping from table collisions. Dynamic wedge filters are positive replacement for hard filters and introduction of dynamic conformal radiotherapy and intensity modulation radiotherapy in a future.

• Journal of Nutrition and Health
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• v.51 no.6
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• pp.590-598
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• 2018

Purpose: This study was conducted to compare the food involvement scale (FIS) of American and Japanese consumers. In addition, the effects of familiarity, likability, and expectations on willingness to use intentions for block type sauce by nationality were evaluated. Methods: A total of 149 and 112 American and Japanese consumers, respectively, completed the survey. Consumers were asked about familiarity, likability, expectation, willing to use intention, and usage frequency of block type sauce, food involvement scale (FIS), and demographic information. Results: There were differences in the using frequency of block type sauce according to nationality, with consumers in Japan showing significantly higher frequency of using block type sauce than those in the United States (US) (p < 0.001). According to the FIS, US consumers were more focused on how to provide food than food, such as cooking process, table setting, and food shopping, compared to Japanese consumers. In addition, 'expectation' and 'likability' among US consumers and 'expectation' and 'familiarity' among Japanese consumers were positive attributes for willing to use intention (p < 0.01). Conclusion: In the case of the US consumers, 'familiarity' was not significant because the using frequency of the block type sauce was lower than that of Japanese consumers. In the case of the Japanese consumers, 'likability' was not significant because they enjoy cooking itself according to the FIS. Therefore, it is necessary to recognize positive attributes as a key factor for block type sauce, as well as to search for ways to apply marketing strategies based on attributes by nationality.