• Korean journal of food and cookery science
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• v.19 no.5
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• pp.546-554
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• 2003

This study was designed to identify the take-out food usage of university students in Seoul and Gyeonggi-do. Questionnaires were used to analyze these habits among 500 respondents. 1. The Frequency of Take-Out Food use: the greatest proportion of students used take-out foods once or twice a week (33.8%). 2. The reasons for Take-Out Food use: fastness was the major reason (47.8%). 3. The day of the week for Take-Out Food use: the majority of the students used Take-Out foods regardless of the day (54.4%). 4. The time of day for Take-Out Food use: 6∼8 p.m. for 31.6%. 5. The cost spent in each meal: 51.6% spent 3,000 to under 5,000 won. 6. The menus of Take-Out Food used: coffee was the most popular of all the take-out foods (43.6%). 7. Points considered when buying Take-Out Food: the majority of the college students thought tastes and quality of the foods were the most important considerations (51.0%). 8. The source of information about Take-Out Food: 43.4% of the students obtained information from their friends.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.83-83
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• 2003

현대 사회에서의 식생활 양상은 다양성, 편리성을 추구하는 경향을 나타내고 있으며 또한 핵가족 및 독신자 가족 중대 등 가족제도의 변화로 외식의 기회는 증가하고 있는데 최근 빠른 속도로 성장 보급되고 있는 것이 집으로 음식을 가져가도록 서비스를 제공해주는 take-out food점이다. take-out food점의 주 고객으로 부상하고 있는 서울, 경기지역의 대학생들을 대상으로 take-out food의 이용실태 및 만족도를 조사함 으로써 소비자들에게는 질 좋은 서비스를 받을 수 있도록 하고 효율적이고 합리적인 take-out food점 운영을 위한 기초 자료를 제공하고자 하였다. (중략)

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.3
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• pp.1241-1246
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• 2014

Take-out robots used for handling of the plastic parts manufactured with the injection mold are usually the gantry type that consists of long and thin links. In this study, we want to evaluate the safety of the take-out Robot structure through finite element analysis. The take-out Robot is automated robot to transport from one location to another in the molded article. The take-out Robot structure has a 380 kilogram weight, a 1300mm width, a 670.5mm depth and a 670mm height. It confirms the equivalent stress and the deformation of the load and its own weight through weight analysis. It looks for the natural frequency of the take-out robot through modal analysis. It confirms the acceleration, the normal stress and the deformation about the natural frequency of the take-out robot through response analysis. Also It repeats the analysis by changing the structure of the take-out robot, to confirm the results and it is determined whether the safety of the structure. These analysis results are effectively used to reduce the vibration of the take-out robot.

• Journal of the Korean Society for Precision Engineering
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• v.28 no.9
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• pp.1025-1031
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• 2011

Take-out robots used for handling of the plastic parts manufactured with the injection mold are usually the gantry type that consists of long and thin links, The performance of the take-out robot is determined by the speed of the motion and the positioning accuracy to grab the part out of the mold, As the speed of the robot increases the flexure in the links of the take-out robot becomes more significant and it results in more residual vibration, The residual vibration deteriorates the positioning accuracy and compels the operator to slow down the motion of the robot. The typical method to reduce the vibration in the robot requires stiffening the links and/or slowing down the robot, Vibration control could achieve the desired performance without increasing the manufacturing cost or the operation cost that would be incurred otherwise, Considering the point-to-point nature of the task to be performed by the take-out robot the time-delay command (or input) shaping filter approach would be the most effective control method to be adopted among a few available control schemes. In this paper a direct adaptive command shaping filter (ACSF) algorithm has been modified and applied to design the optimal command shaping filters for various configuration of the take-out robot. Optimal filters designed by ACSF algorithm have been implemented on a take-out robot and the effectiveness of the designed filters in terms of vibration suppression has been verified for multiple positions of the robot.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.21 no.1
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• pp.41-46
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• 2011

In this paper, we experimentally investigate factors that decrease in noise of a industrial take-out robot at driving state. For this, we analyse change in the noise of the take-out robot with gear machining accuracy and clearance. In order to calculate the noise related to gear machining accuracy that is based upon the Japanese Industrial Standard(JIS), we equally increase motor speed from 0 rpm to 1250 rpm. In addition, to investigate influence of clearance on noise, we evenly change clearance from 0.5 mm to 1.2 mm. These experiments show that clearance is more effective factor than gear machining accuracy to reduce the noise of the take-out robot.

• Korean Institute of Interior Design Journal
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• v.14 no.2 s.49
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• pp.128-134
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• 2005

This dissertation is about a study on the space planning of take-out coffee shops grouped by type. The classification is based primarily on stand-alone shop, which runs independently, and shop in shop, located inside of another shop with different industry. And its subdivision is characterize by 3 types: Combination type has not only space to enjoy coffee as we can usually see in conventional coffee shops, but also a counter where take-out coffee is served. Separation type has space for drinking coffee and an external booth for easy buy. Booth type is a booth itself or driving (cruising) booth. In conclusion, some take-out coffee shop are exampled and space analysis is made with analytic tools, such as people of preference, location evaluation, functional space division, dimension per person, and planning of traffic line.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.141-154
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• 2003

The purpose of this study is to find customer satisfaction at take-out coffee shops by examining their choice attributes, and to find the operational suggestion of the shops by identifying relations between customer satisfaction and choice factors and by finding significant factors, in order to offer subsequential developments for take-out coffee shops. When it comes to choosing a take-out coffee shop, women are found to consider pleasantness, kindness, and warranty more than men do. By age, those in the thirties are found to think much of typicalness, pleasantness, and trust than people in any age do, while those under the twenties kindness. By job, it is found that office workers think typicalness, pleasantness to be important, while students trust The more customers are satisfied at trust and kindness, the more customers are willing to use the shop again. Thus, to make the better service of take-out coffee shops, it requires drastic, continuous training for employees, introduction of specific marketings, management of corporate brand images, manpower administration that will maximize profits with small members, continuous menu development, study of taste, stage preparation and standardized service quality techniques and know-how specific to a coffee shop that will lead customers to revisit the shop.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.131-141
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• 2006

The purpose of this research is to develop the management strategy for a take-out specialty sore on the basis of SWOT analysis which requires analysis of internal and external environmental informations. The survey was performed in order to gather the internal and external customer informations for a take-out specialty store. The questionnaires developed were distributed to customers (N=188) and employees (N=23) at 5 take-out specialty store branches from April 25, 2002 to April 29, 2002. The statistical data analysis was completed by SPSS WIN 10.0 for descriptive analysis, factor nalaysis, and Pearson's correlation. IPA(Importance-Performance Analysis) was applied in order to identify the critical management issues which would be explained with the organization's weakness or strength. SWOT analysis was performed through identifying the organizational strength and weakness as internal environment factors and external environmental opportunity and threat as uncontrollable external factors.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.10a
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• pp.1000-1003
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• 2014

As smart phones have became popular in recent years, use rate of smart phones application of mobile subscribers is now gradually increasing. Smart phones have a considerable effect on real life of users. Especially, mobile payment service using smart phones is outstanding in convenience because of its simple way to check out online. Therefore, in this paper, the database was designed for inquiring and making pre-order for take-out products based on connivence. This paper offers pre-order design to have order information standardized, menus which store owners can register and manage, and statistical data based on sales. It can be cost and time-efficient by using integrated pre-order system across all franchises. If this take-out pre-order system becomes more widely available, it will increase profit for both users and franchises due to cost and time efficiency.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.10a
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• pp.461-464
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• 2014

As smart phones have became popular in recent years, use rate of smart phones application of mobile subscribers is now gradually increasing. Smart phones have a considerable effect on real life of users. Especially, mobile payment service using smart phones is outstanding in convenience because of its simple way to check out online. Therefore, in this paper, the database was designed for inquiring and making pre-order for take-out products based on connivence. This paper offers pre-order design to have order information standardized, menus which store owners can register and manage, and statistical data based on sales. It can be cost and time-efficient by using integrated pre-order system across all franchises. If this take-out pre-order system becomes more widely available, it will increase profit for both users and franchises due to cost and time efficiency.