• 한국식품조리과학회지
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• 제19권5호
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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.

• 한국식품조리과학회:학술대회논문집
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• 한국식품조리과학회 2003년도 춘계학술대회
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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)

• 한국산학기술학회논문지
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• 제15권3호
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• pp.1241-1246
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• 2014

일반적으로 감속기, 모터 등과 같은 동력 전달시스템에 의해 발생하는 진동, 소음 등은 취출로봇의 효율성, 내구성, 정밀도와 신뢰성 등을 결정짓게 된다. 본 연구는 유한요소해석을 통하여 취출로봇 구조물의 안전성을 평가하고자 한다. 취출로봇은 사출물을 한 곳에서 다른 곳으로 이송시키는 자동화 로봇이다. 취출로봇 구조는 가로 1300mm, 세로 670.5mm, 높이 670mm 이고, 구조물의 무게는 380kg이다. 자중해석을 통하여 자중과 하중에 의한 변위와 등가응력을 확인하고, 모드해석을 통하여 취출로봇의 고유진동수를 찾는다. 응답해석을 통하여 취출로봇의 고유진동수에 대한 변위와 가속도 응력을 확인하고자 한다. 또한, 취출로봇 구조를 변경해가면서 해석을 반복하여 결과를 확인하고 구조물의 안전성 여부를 판단한다. 이들 해석결과들은 취출로봇의 진동을 저감시키는데 유용하다.

• 한국정밀공학회지
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• 제28권9호
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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.

• 한국소음진동공학회논문집
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• 제21권1호
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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.

• 한국실내디자인학회논문집
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• 제14권2호
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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.

• 한국조리학회지
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• 제9권3호
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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.

• 한국식생활문화학회지
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• 제21권2호
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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.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2014년도 추계학술대회
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• pp.1000-1003
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• 2014

최근 스마트 폰이 대중화되면서 이동통신 가입자들의 스마트 폰 애플리케이션 이용률도 점차 증가하고 있다. 스마트 폰은 사용자들의 실생활에 적지 않은 영향을 주고 있다. 특히 스마트 폰을 활용한 모바일 결제 기능은 온라인에서 간편하게 이뤄지기 때문에 편리성이 뛰어나다. 따라서 본 논문에서는 편리성을 바탕으로 Take-out 상품을 조회하고 예약 주문할 수 있는 시스템을 설계하였다. 주문정보를 정형화 시킬 수 있는 예약주문 설계와 가맹점 메뉴들을 점주가 등록하고 관리할 수 있는 메뉴, 매출을 바탕으로 한 통계자료를 제공한다. 가맹점별로 통일된 예약주문 시스템을 이용함으로 시간과 비용이 절약된다. 이러한 Take-out 예약주문 시스템이 널리 보급된다면 사용자와 가맹점 모두 시간과 비용 절약에 따른 이익을 증대할 수 있다.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2014년도 추계학술대회
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• pp.461-464
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• 2014

최근 스마트 폰이 대중화되면서 이동통신 가입자들의 스마트 폰 애플리케이션 이용률도 점차 증가하고 있다. 스마트 폰은 사용자들의 실생활에 적지 않은 영향을 주고 있다. 특히 스마트 폰을 활용한 모바일 결제 기능은 온라인에서 간편하게 이뤄지기 때문에 편리성이 뛰어나다. 따라서 본 논문에서는 편리성을 바탕으로 Take-out 상품을 조회하고 예약 주문할 수 있는 시스템을 설계하였다. 주문정보를 정형화 시킬 수 있는 예약주문 설계와 가맹점 메뉴들을 점주가 등록하고 관리할 수 있는 메뉴, 매출을 바탕으로 한 통계자료를 제공한다. 가맹점별로 통일된 예약주문 시스템을 이용함으로 시간과 비용이 절약된다. 이러한 Take-out 예약주문 시스템이 널리 보급된다면 사용자와 가맹점 모두 시간과 비용 절약에 따른 이익을 증대할 수 있다.