• 패션비즈니스
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• 제7권6호
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• pp.10-20
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• 2003

The object of this research is to develop the designs with aesthetics and function for making the uniforms of specialty restaurants of Korean dishes in pursuit of the image of excellent dignity and its result is as follows: As for designs, this research chose the traditional image as the basic concept and made visual Korean lines, colors, and patterns. As for lines, it made visual the curve of the eaves, the straight line of polls, and the fret of windows and doors represented in architecture and applied them, as for color tones, it chose traditional 'Obangsaek', five direction colors. As for the patterns, it symbolized 4 trigrams( Geon, Gon, Gam, and Yi), the cloud pattern, also it tried to get the formative beauty from traditional patchwork wrapping cloth and windows and doors. The expectant effects on the design of Uniform are as follows: First, it offered basic clothes for male and female employees working in the hall and suggested two kinds of skirt and pants for the latter. It tried to find out both the function of pants and the female beauty of skirts by wrapping on pants to eliminate the feeling of rejection towards the style of them, the use of which have been recognized for man only in spite of many merits of them. Second, it sought for the characteristics of shape on collar, breast-tie, and fold etc. of Korean clothes and designed clothes according to each employee's role and finally emphasized their traditional aesthetics.

• 동아시아식생활학회지
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• 제24권5호
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• pp.585-603
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• 2014

The purposes of this study were to investigate managers' and chefs' perception on importance and performance of operation management of Korean restaurants, and to examine Importance-Performance Analysis (IPA) for operation management. A total of 342 managers and chefs working at Korean restaurants in Seoul and Gyeonggi province were surveyed and 314 responses were returned. Excluding responses with missing data, 250 responses were used for data analysis. In terms of importance of operation management attributes, 'sanitation management (4.38)' category received the highest scores, followed by 'facility and equipment management (4.35)', 'service management (4.17)', 'production management (4.04)', 'inventory and financial management (4.04)' and 'marketing (3.25)'. In terms of performance, the highest operation management attribute was associated with 'sanitation management (4.00)', followed by 'facility and equipment management (3.80)', 'production management (3.69)', 'inventory and financial management (3.55)', 'service management (3.51)' and 'marketing (2.53)'. As the results of IPA, 'customer care and hospitality education for hall servers', 'training hall servers for menu explanation to customers', and 'neat appearances and clean uniforms of the hall servers' fell into the Quadrant II(concentrate here).

• 한국의류산업학회지
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• 제12권4호
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• pp.513-522
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• 2010

The aim of this study is to investigate the actual state for the development of the thermally comfortable uniform for workers on a low temperature storage. Observation, interview and survey were executed focusing on the environment, clothing, and human factors which have effects on the comfort of workers. Of 400 distributed, 253 questionnaires were analyzed through descriptives, frequency, ANOVA, t-test, multi-response analysis, correlation analysis with SPSS 12.0. The results are following. Coming and going between a selling area and cold storages, the workers showed to experience a big temperature gap. They indicated to feel cold on face and hands which were not covered by clothing and have got sick because of low temperature. The workers wanted the uniform made of functional fabrics, especially heat insulation fabrics. Female workers rather than male workers, the older, and the longer their working period were, the more uncomfortable they revealed to feel. The workers who works on the daily products part or mainly on the freezer appeared to feel cold more than any other workers. In conclusion, it was found that the uniform which consider steady state and unsteady state heat transfer together must be developed.

• 대한영양사협회학술지
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• 제7권1호
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• pp.19-27
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• 2001

It is thought that the sanitary perception and hygienic food treatment of food suppliers as the first handlers of foodstuffs are extremely significant for the safe and sanitary management of food in group meal services. So in this study, a survey of 103 food suppliers who provide raw materials for 80 meal services in business places around Busan area was conducted on general matters, participation in sanitation education, sanitary perception, sanitary treatment of foodstuffs, knowledge of sanitation, etc. The results of the survey are as follows: 1. 42.7% of the subjects have worked for the food supply companies for one to five years and the main job of 36.9% of them is delivery service. Food suppliers who handle over two foodstuffs are 6839%. 2. Concerning the participation in sanitation education, 43.7% of the subjects have not experienced any such education, The reason of 23.3% of them for not having the education is that there have been no opportunity for them at all. And 83.5% of them regard the education on hygiene as necessary. 3. In the sanitary perception, 93.1% of the subjects considered the temperature control of the food delivery vehicles as important and 82.5% of them replied on of the leading causes of food poisoning as foodstuffs. 64.0% thought of their knowledge of food sanitation as not very good, but moderate. 4. Concerning sanitary treatment of foodstuffs, 50.5% of delivery vehicles were wearing sanitary uniforms and 24.3% of them washed their hands while supplying food. 5. In the score of hygienic knowledge, the average score of all food suppliers was 60.6 point. In the score of hygienic knowledge on general matters, managing supervisors got 6.31$\pm$1.70. In the score of hygienic knowledge based on the perception of food sanitation, the food suppliers with the experience of sanitation education scored 6.42$\pm$1.93 point and the point was significant(p<0.01), compared with that of the food suppliers without the experience of sanitation education. The food suppliers who answered their knowledge was very good scored the highest point, 8.00$\pm$1.41. The food suppliers who replied that sanitation education was truly necessary recorded the hygienic knowledge score of 6.75$\pm$1.77, significantly(p<0.01) high. In the score of hygienic knowledge on the basis of the practical degree of sanitary handling of food materials, the food suppliers who answered they cleaned their delivery vehicles everyday scored 6.48$\pm$1.93, the food suppliers who answered they sterilized their delivery vehicles everyday scored 6.29$\pm$1.89, the food suppliers who answered they controlled the temperature of their delivery vehicles irregularly scored 6.58$\pm$1.79 and the food suppliers who answered they washed their hands every time when they were working scored 6.86$\pm$2.24, significantly(p<0.05) high in comparison with every item in other factors. And the food suppliers who answered they were wearing sanitary uniforms irregularly while supplying foodstuffs scored the highest point, 6.66$\pm$2.92.

• 한국실내디자인학회논문집
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• 제20권5호
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• pp.178-187
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• 2011

This research suggested the hygienic spatial composition of sell-service restaurants applying HACCP(Hazard Analysis and Critical Control Point System). The circulation of the food, dishes, waste, workers and customers were each fractionated and arranged according to the hygienic sequence of cooking food in kitchen and process for eating food within the customer space. The spaces were separated by the degree of cleanness(clean area, semi-clean area, contaminated area). After that, hygiene facilities to remove contamination and pass facilities intended to control moving were added at the possible points of cross-contamination in oder to prevent the cross-contamination. For hygienic spatial composition of self-service restaurant, the following should be acknowledged: In the kitchen, spaces in which the food is handled after being heated should be located in the clean area. As of the customer space, spaces where dishes are prepared, food and water is received, and the table hall should be located in the clean area. Food circulation should flow from the contaminated area to the clean area. Food, dishes, waste should be moved through pass facilities so that workers do not have to come and go between other areas of cleanness. Also lockers for private clothes and lockers for uniforms should be separated. Hygiene facilities should be easily accessible so that workers can use them whenever they enter their working area. The contaminated area where dirty dishes are dealed with should be separated from the clean area. Waste should be thrown out without crossing cooking areas. As of customer circulation, the hygiene facility for hand washing should be located near the space where dishes for self-service are placed. The customer circulation should lead customers to leave restaurants after giving back the dirty dishes in the contaminated area.

• 한국의류산업학회지
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• 제23권1호
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• pp.118-128
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• 2021

This study used a preliminary survey to help develop an ergonomic flight jacket that is suitable for the working environment and mission performance. The results are as follows. The ergonomic sleeve pattern was designed with a forward 165° incline that considers a shoulder joint direction suitable for the motion; in addition, a closely design opening provided warmth and safety from fire. As a result of the dimensional suitability, pilots evaluated that sleeve length and total length of the developed flight jacket were a little long (p<.01), while flight engineers and crew evaluated that those of the developed flight jacket were appropriate (p<.01). Pilots evaluated that chest circumference and waist circumference were large (p<.05), while flight engineers and crews evaluated that those of the developed flight jacket were appropriate. The evaluation of the motion suitability indicated that pilots, flight engineers and crew found the developed flight jacket more comfortable than the current flight jacket (p<.05, p<.01, p<.001). The evaluation of the usability of pockets and penholders indicated that pilots, flight engineers and crew found the developed jacket easier to use (p<.01). The flight engineers and crew evaluated that the appearance of the developed flight jacket was better than the current flight jacket (p<.05). The results of this study show that the difference of environment and mission performance has a significant influence on evaluation; therefore, it is necessary to develop separate military uniforms that included a winter flight jacket to reflect the needs of each group.

• 치위생과학회지
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• 제5권2호
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• pp.63-70
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• 2005

본 연구는 치과위생사의 개인방호의 정도와 감염관리에 대한 교육정도를 알아보기 위해 2003년 5월부터 7월까지 서울특별시, 경기도, 광역시, 시 군 읍 면 지역의 치과 병 의원, 종합병원에 근무하고 있는 치과위생사 215명을 대상으로 설문조사하였으며, SPSS WIN 10.0을 이용하여 분석한 결과는 다음과 같다. 1. 마스크의 착용유무는 연령별로 25-30세 미만이 82.4%로 가장 착용률이 높았으며 학력별로는 전문대졸 이상이 83.3%, 경력별로는 10년 이상이 70.6%로 착용률이 높았다. 근무지역별로는 경기도가 90.9%로 가장 높게 나타났으며 근무형태별로는 치과병원이 84.8%로 가장 착용률이 높았고 통계적으로 유의한 차이를 보였다. 2. 글러브의 착용유무는 25세 미만이 56.2%, 학력별로는 대졸이상이 59.1%, 경력별로는 61.8%, 근무형태별로는 치과병원이 73.9%로 착용률이 각각 가장 높게 나타났다. 3. 보안경의 착용유무는 연령별로 30세 이상이 55.9%, 대졸 이상이 50.0%, 10년 이상의 근무자가 64.7%, 군 읍 면 단위의 근무자가 82.4%, 치과의원의 근무자가 51.9%로 착용하여 각각 착용률이 가장 높게 나타났다. 4. 유니폼 세탁장소는 치과에서 세탁기로 세탁을 하는 연령층은 25세 미만이 17.8%, 경력별로는 5-10년 미만이 43.8%가 집에서 손세탁을 하였다. 그리고 대졸 이상의 근무자는 40.9%가 집에서 손세탁을 하였고 통계적으로 유의한 차이가 있었다. 5. 감염관리의 교육수혜의 정도는 25세 미만이 72.6%, 1년 미만의 93.3%가 교육을 받았으며 학력별로는 전문대졸 67.0%가 학교에서 교육을 받았고 통계적으로 유의한 차이를 보였다. 6. 감염관리 교육의 필요성은 30세 이상의 67.6%, 10년 이상의 76.5%, 군 읍 면 단위의 82.4%, 종합병원 근무자 57.9%가 필요성을 인지하였고 학력별로는 대졸 이상의 77.3%가 필요성을 인지하였으며 통계적으로 유의한 차이를 보였다. 이상의 연구결과를 통해 미흡한 개인방호의 인식과 실천을 개선하기 위하여 지속적인 감염관리 교육을 통하여 감염에 대한 중요성을 인지시켜 줌으로써 환자의 병원감염과 치과위생사의 감염에서의 위험을 감소시켜 주어야 하고 연령과 경력이 많은 치과위생사들의 감염관리에 대한 중요성은 교육을 통하여 인지시켜 주는 것이 필요하다. 그러므로 협회나 학회에서의 년 1회 또는 3-5년에 1회 정도의 감염관리 재교육을 이수과목의 필수과목으로 정하여 감염관리의 필요성과 중요성을 알리기 위한 감염방지 방안을 강구해야 하며, 주기적으로 실천을 점검하고 개선시켜야 한다. 또한, 치위생과 교육과정이나 계속교육과정 시 감염방지 술식과 B형 감염, AIDS에 관한 실용적이고 지속적인 교육프로그램이 마련되도록 제언하고자 한다.

• 섬유기술과 산업
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• 제2권4호
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• pp.490-508
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• 1998

One of the latest fields of research in the area of output devices is tactual display devices [13,31]. These tactual or haptic devices allow the user to receive haptic feedback output from a variety of sources. This allows the user to actually feel virtual objects and manipulate them by touch. This is an emerging technology and will be instrumental in enhancing the realism of wearable augmented environments for certain applications. Tactual displays have previously been used for scientific visualization in virtual environments by chemists and engineers to improve perception and understanding of force fields and of world models populated with the impenetrable. In addition to tactual displays, the use of wearable audio displays that allow sound to be spatialized are being developed. With wearable computers, designers will soon be able to pair spatialized sound to virtual representations of objects when appropriate to make the wearable computer experience even more realistic to the user. Furthermore, as the number and complexity of wearable computing applications continues to grow, there will be increasing needs for systems that are faster, lighter, and have higher resolution displays. Better networking technology will also need to be developed to allow all users of wearable computers to have high bandwidth connections for real time information gathering and collaboration. In addition to the technology advances that make users need to wear computers in everyday life, there is also the desire to have users want to wear their computers. In order to do this, wearable computing needs to be unobtrusive and socially acceptable. By making wearables smaller and lighter, or actually embedding them in clothing, users can conceal them easily and wear them comfortably. The military is currently working on the development of the Personal Information Carrier (PIC) or digital dog tag. The PIC is a small electronic storage device containing medical information about the wearer. While old military dog tags contained only 5 lines of information, the digital tags may contain volumes of multi-media information including medical history, X-rays, and cardiograms. Using hand held devices in the field, medics would be able to call this information up in real time for better treatment. A fully functional transmittable device is still years off, but this technology once developed in the military, could be adapted tp civilian users and provide ant information, medical or otherwise, in a portable, not obstructive, and fashionable way. Another future device that could increase safety and well being of its users is the nose on-a-chip developed by the Oak Ridge National Lab in Tennessee. This tiny digital silicon chip about the size of a dime, is capable of 'smelling' natural gas leaks in stoves, heaters, and other appliances. It can also detect dangerous levels of carbon monoxide. This device can also be configured to notify the fire department when a leak is detected. This nose chip should be commercially available within 2 years, and is inexpensive, requires low power, and is very sensitive. Along with gas detection capabilities, this device may someday also be configured to detect smoke and other harmful gases. By embedding this chip into workers uniforms, name tags, etc., this could be a lifesaving computational accessory. In addition to the future safety technology soon to be available as accessories are devices that are for entertainment and security. The LCI computer group is developing a Smartpen, that electronically verifies a user's signature. With the increase in credit card use and the rise in forgeries, is the need for commercial industries to constantly verify signatures. This Smartpen writes like a normal pen but uses sensors to detect the motion of the pen as the user signs their name to authenticate the signature. This computational accessory should be available in 1999, and would bring increased peace of mind to consumers and vendors alike. In the entertainment domain, Panasonic is creating the first portable hand-held DVD player. This device weight less than 3 pounds and has a screen about 6' across. The color LCD has the same 16:9 aspect ratio of a cinema screen and supports a high resolution of 280,000 pixels and stereo sound. The player can play standard DVD movies and has a hour battery life for mobile use. To summarize, in this paper we presented concepts related to the design and use of wearable computers with extensions to smart spaces. For some time, researchers in telerobotics have used computer graphics to enhance remote scenes. Recent advances in augmented reality displays make it possible to enhance the user's local environment with 'information'. As shown in this paper, there are many application areas for this technology such as medicine, manufacturing, training, and recreation. Wearable computers allow a much closer association of information with the user. By embedding sensors in the wearable to allow it to see what the user sees, hear what the user hears, sense the user's physical state, and analyze what the user is typing, an intelligent agent may be able to analyze what the user is doing and try to predict the resources he will need next or in the near future. Using this information, the agent may download files, reserve communications bandwidth, post reminders, or automatically send updates to colleagues to help facilitate the user's daily interactions. This intelligent wearable computer would be able to act as a personal assistant, who is always around, knows the user's personal preferences and tastes, and tries to streamline interactions with the rest of the world.