• Journal of Korean Library and Information Science Society
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• v.34 no.2
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• pp.79-94
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• 2003

This study is attempt to find out the justification of the contracting-out for public library considering by the results from estimation about public service governed through contacting-out. For this study I made use of both integrated estimation of public services and evaluation of library service, which have beeing managed by contracting-out. Finally, I realized that attempting the contracting-out for public library may has many limitations due to the characteristics of library service and the failure to achieve the satisfaction of hon in public service.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.69-76
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• 2001

This study was conducted to find out the actual condition of dining-out and the propensity to dinning-out at luncheon time according to gender, occupation and age in Busan area. The survey was conducted on 564 peoples who live or work, including students acted more than 4th grade in elementary school in Busan area. The results of the questionaires are as follows ; The place to eating-out at luncheon time in order of "about the office or the school" and "about the house". Restaurants used frequently were in order of "Flour food shop", "Korean-style food shop" and " "Chinese-style food shop". Partner to eating-out were in order of "friend", "fellow worker" and "family" But. the results of the place to eating-out, restaurants used frequently and partner to eating-out at luncheon time were different according to sex, occupation and age groups.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.501-513
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• 2003

This study was conducted to investigate the relationship between general characteristics and the eating-out behaviors of 643 male/female industrial workers. The results of the study was summarized as follows. 1. The frequency rate of eating-out was higher for male than female, college graduates than high school graduates, high income earner than low income earner, and unmarried than married(p<0.05). 2. Average cost for eating-out was higher for male than female, for high educated and high income earner than low educated person. Age, married or not, personal health conditions and BMI, however, didn't make any difference in the average cost for eating-out. 3. Reasons fur eating-out was very different due to gender, age, degree of education income rate, married or not, BMI(p<0.05) but basically eating-out was due to get together with friends or colleagues. Also, people who thought they were not in good health answered that they did not eat-out in any conditions. Overweighted people ate out more often than normal or under-weighted people. 4. The method in gathering information about eating-out was different according to the level of education and whether married or not. On the other hand, gender, age, income rate, personal health condition and BMI did not make a big difference in its method. However, most People who Participated in the survey gathered information from people around them, such as friends/colleagues. 5. Taste was the most important factor in deciding the actual eating-out restaurant among the respondents and gender, age, level of education, married or not also made significant differences (p<0.05). 6. Besides personal health conditions and BMI, all the general characteristics including age made significant differences in selecting the most frequently visited restaurant. 7. Besides the personal health conditions, the transportation vehicle was different due to gender, age, level of education, income rate, married or not and BMI. As seen from the results, the eating-out behaviors mostly differed due to general characteristics. In order to searching for a new eating-out market, the general characteristics and the trend of the target customers has to be analyzed to activate the eating-out industry. In addition the need for highly nutritional food with low calorific value has to be emphasized along with the taste.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.525-535
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• 2008

This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.

• Geotechnical Engineering
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• v.12 no.4
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• pp.87-100
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• 1996

The pull -out test has been used to investigate the friction properties between soil and grid type geosynthetics which is useful to measure the passive bearing resistance as well as the skin friction. In this paper, the friction properties between geogrid and a weathered granite soil are investigated by performing various pull-out tests. From the test results, a rational pull out test equipment and test method is suggested by evaluating the effects of major factors (such as geogrid width, location of soil box facing, vertical loads and pulll -out displacement rate, etc.) on pull -out test results.

• Proceedings of the Korean Geotechical Society Conference
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• 2010.03a
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• pp.1114-1119
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• 2010

Pile foundations have been used for upholding superstructure's loads. The researches on pile foundations subjected to compressive forces or horizontal loads have been actively carried out. However, recently, pile foundations, which are subjected to pull-out forces, are getting increased. The study on the pull-out resistance of piles becomes to be important. In addition, it is expected that belled piles will be used more and more, since the belled piles are effective to resist the pull-out forces. But there is still a lack of research on pull-out resistance of belled piles. Therefore, in order to investigate the resisting effect against pull-out of belled piles which is embedded in cohesionless soil. a series of pull-out test is performed on belled piles in field. Especially, the relation between load and displacement is analyzed through the pull-out test.

• The Transactions of the Korean Institute of Electrical Engineers A
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• v.55 no.5
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• pp.179-184
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• 2006

In a power system, an out-of-step condition causes a variety of risk such as serious damage to system elements, tripping of loads and generators, mal-operation of relays, etc. Therefore, it is very important to detect the out-of- step condition and take a proper measure. This paper presents a study on implementation of out-of-step detection algorithm using VHDL(Very high speed Hardware Description Language). The structure of out-of-step detection algorithm is analyzed for development of out-of-step detection relay on the FPGA(Field Programmable Gate Array). The out-of-step algorithm is separated to 4 parts: DFT IP, complex power calculation IP, out-of-step detection IP, control unit. Each parts are developed and simulated by using VHDL.

• Journal of the Korean Institute of Telematics and Electronics
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• v.11 no.4
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• pp.17-22
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• 1974

In this paper, the problem of finding tests to detect faults in combinational logic circuits is considered. At first, the method of fault detection in fan-out-free irredundant circuits is derived, and the result is extended to the fan-out redundant circuits. A fan-out circuit is decomposed into a set of fan-out-free subcircuits by cutting the lines at the internal fan-out points, and the minimal detecting test. sets for each subcircuit are found separately. And then, the compatible tests from each test set are combined maximally into composite tests to generate primary input binary vectors. By this procedure. the minimal complete test sets for reconvergent fan-out circuits are easily found and the detectable and undetectable faults are also classified clearly.

• Aerospace Engineering and Technology
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• v.2 no.2
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• pp.45-49
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• 2003

A Bake-Out test for STSAT-1 FM(Flight Model) was performed in a Bake-Out Chamber at SITC(Satellite Integration & Test Center) in KARI(Korea Aerospace Research Institute). The purpose of this test is to measure and analyze the outgassing rate to affect the optical equipment(FIMS) and to eliminate contaminants through the high temperature bake-out. This Bake-Out test is composed of three parts which are honeycomb panels & harnesses(Batch 1), an assembled satellite(Batch 2), and a disassembled satellite(Batch 3). For each test, quantitative and qualitative measurements and analysis were performed using TQCM(Thermoelectric Quartz Crystal Microbalance) and RGA(Residual Gas Analyzer.)

• Culinary science and hospitality research
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• v.13 no.2
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• pp.240-253
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• 2007

The purpose of this study is to crystallize the factors which influence the eating-out tendency at home and work site including in the range of Daegu city. We can find out that taste is the most important element for family eating-out style. Then comes sanitation, service, reputation of a restaurant and price in that order. There are some differences between family eating-out style and workers eating-out style. The only thing that differs from above referred to statement is that price is prior to the reputation of a restaurant. Thus, taste is more important than any other factor in investigative studies. And, in case of family eating-out style, the reputation of a restaurant is prior to price. In case of workers eating-out, however, price is more important than the reputation of a restaurant.