• Culinary science and hospitality research
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• v.1
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• pp.57-89
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• 1995

Despite prologed business stagnation of both international and domestic economy, hotel business as well as tourist industry has continuously been keeping growing, owing to increase of surplus income and world flowing population. During recent 4 years, growth rate of yearly mean in domestic hotels reached 9.9% and especially that of the superior class hotels 15.2%. In the composition of domestic tourist hotel's revenue, the earnings of guest rooms form 37.4%, on the other hand those of food & beverage 39.9%. This result is that our hotel business is concentrated on its interest in FOOD & BEVERAGE of which productivity per unit dimension can be increased to an unlimited extent and extent and superior class hotels strengthened in F&B are increasing in comparison with European or American hotels which are focused on guest rooms in their management. For value added rate of F&B is low as compared with increase of their earnings, they are interested in the management techniques which focus on rising the rate. As for the cost of Food & Beverage, personnel expenditure forms 36.5% and the direct materials 31.5%. Therefore how to manage personnel and materials costs which compose as much as 68% of total revenue will greatly affect net profit. We can say that an effective management technique in cost of Food & Beverage is one of the most important know-hows in hotel management. Especially management know-how for the Kitchen Department where the most of foods come out makes a great effects on various expenses, productivity and it is the achievement from hotel management. For the most of the hotel's top managers, they don't seriously take the fact that KITCHEN SYSTEM affects greatly total expenditure. This study starts from the point of recognizing the question of fundamental cause affecting tow largest cost elements incurred in Food & Beverage and trying to present an effective kitchen system. To settle the questions raised, I compared and analyzed productivity and cost of food & beverage and unit kitchen centered around superior class hotels in Seoul, which vary in Kitchen Systems. In order to attain the aforementioned study effectively purpose of this study, I compared Room-Service and Coffee-Shop Menu, flow of basic food in the kitchen, extent and result of division of labor and integration in the kitchen, scale of outlet kitchen, productivity, the turnover rate of food in store, food cost rate one another which all vary in Kitchen Systems. All these elements are compared and analyzed each other being divided into two main groups such as①. Main Production kitchen and Banquet Kitchen, and ②. coffee-shop kitchen and Room-service Kitchen. Therefore this study is to point out the problems in managing kitchens of superior class hotels which are different in systems. An effort was made to find out the better Kitchen System for superior deluxe hotels. I emphasize the followings on the proper scale of division of labor and integration of unit kitchen and a disposition plan for outlet kitchens of restaurant. First, KITCHEN SYSTEM as a sub-system of Hotel Management System is composed of sub-systems of outlet unit kitchen. Basic food materials are cooked and served for the guests while support kitchen and out restaurant kitchen interact organically each other. So Kitchen should be considered as a system composed of integrated sub-systems. Second, support and banquet kitchens should be integrated to be managed. And these unit kitchens have to be designed to be placed in the back of banquet rooms area. Third, coffee-shop kitchen and room-service kitchen should be integrated to be managed. Fourth, several unit business kitchens should be place on the same floor. Fifth, main production kitchens ought to be located near the loading duck, food store and large refrigerator. Sixth, considering the limits of supervision, duties should be adjusted as 12-20 cooks in two shifts a day for a sub-kitchen, and 18-30 cooks in three shifts a day so that labor division can be made. Last, I would like to two points for direction and task of future study. Firstly, I compare the effective income and increasing costs each other, which are incurred by increasing the use rate of the second processing materials for foods perched outside and through the results. I can find out the better points of the processing production and circulation system, and then I study this effects made on hotel kitchen system. Secondly, I can point out that more efficient kitchen system shall be established through comparing and analyzing the matter of amount of indirect costs and flow of food in different kitchen systems.

• Food Science and Preservation
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• v.18 no.2
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• pp.165-170
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• 2011

The physicochemical properties and cooking quality of Saechalssal bori (25% pearled ratio), which is a naked waxy barley, were investigated. The amylose, insoluble dietary fiber (IDF), soluble dietary fiber (SDF), total dietary fiber (TDF), and ${\beta}$-glucan contents of Saechalssal bori were 5.2, 10.8, 9.5, 20.3, and 3.7%, respectively. Pasting temperature, peak and final viscosity, and setback of Saechalssal bori were $66.5^{\circ}C$, 383.2, 231.3, and 55.6 RVU, respectively. The water absorption, expansibility, and soluble solid of Saechalssal bori were 232.2, 405.3, and 3.5%, respectively. As the ratio of water to grain increased, L value increased, whereas a and b values were decreased. The sensory evaluation showed that wateriness and overall acceptability increased with increasing ratio of water to grain, resulting in determining 2.1 times as the optimum ratio of water to grain. The cooked Saechalssal bori prepared using optimum condition had hardness (1.2 kg), cohesiveness (4.0), springiness (1.0), gumminess (5.1), chewiness (5.3), adhesiveness (0.2 kg), and A/H (0.8), respectively.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.6
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• pp.129-144
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• 2014

This study is to examine the effect of mutualistic benevolence, altruistic benevolence, and communication on affective commitment, calculative commitment, and switching intentions and investigate how two commitment dimensions play mediating roles between two benevolence constructs and communication, and switching intentions. For these purposes the author developed a structural model which consists of several constructs. In this model, benevolence factor that consists of mutualistic benevolence and altruistic benevolence, and communication were proposed to affect two commitment constructs and result in, increase switching intentions. Thus, two commitment constructs(e.g., affective and calculative commitment) were proposed as core mediating variables between mutualistic benevolence, altruistic benevolence, and communication, and switching intentions. The data were collected from 210 automobile parts buyers and were analyzed using frequency, reliability, and confirmatory factor analysis and SEM (structural equation model) with SPSS/WIN 20.0 and AMOS 20.0. The data were analyzed with structural equation modeling with AMOS 20.0 and SPSS Win/PC 20.0. The result of the overall model analysis appeared as follows: ${\chi}2=224.885$, d.f=123(${\chi}2/df=1.828$), p=0.000, GFI=.898, AGFI=.859, IFI=.967, NFI=.930, TLI=.958, RMSEA=.063, CFI=.966. Since the result of the overall model analysis demonstrated a good fit, we could further analyze our data. The findings can be summarized as follows: According to structural equation modeling analysis, firstly, mutualistic benevolence has direct effects on calculate commitment and affective commitment. Secondly, altruistic benevolence has a positively direct effect on calculate commitment. Thirdly, communication has a statistically direct effect on affective commitment. Fourthly, calculative commitment has direct effects on affective commitment and switching intentions. Lastly, affective commitment has a direct effect on switching intentions.

• Proceedings of the Korean Professional Engineer Association Conference
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• 1983.12a
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• pp.71-73
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• 1983

I. History of the Gijutsushi Act revised II. The Revised Parts of the Act (1) The Revision of the Act; the Gijutsushi-in-Training newiy established 1) The Preliminary Examination was abolished. 2) The Normal Examination consists of two parts, i.e. 1st Stage Examination and 2nd Stage Examination. 3) Those who have passed the 1st Stage Examination are entitled to be Gijutsushi in Training: those who have passed the 2nd Stage Examination are entitled to be Gijutsushi. 4) The Gijutsushi-in-Training will register with the Science and Technology Agency and assist the professional business of Gijutsushi by using the title of Gijutsushi in Training. 5) Requirements for the Examinations. (a) No professional experience will be required for those who wish to apply for the 1st Stage Examination. (b) Those who wish to apply for the 2nd Stage Examination are required to have assisted Gijutsushi as Gijutsushi in Training for the period designated in the ordinance issued from the Prime Ministers' Office (7 years, probably) or mere. (c) All restrictions due to educational careers were abolished as to both kinds of Examinations. 6) Under certain conditions, the 1st Stage Examination will partially be waived. (2) The Subrogation of the Examinations The Director-General of the Science and Technology Agency is able to designate another agency to conduct, on its behalf, the affairs related to the Examinations. (3) The Subrogation of Affairs related to the Registrations The Director-General of the Science and Technology Agency is able to designate another agency to conduct the affairs related to the registration of Gijutsushi and Gijutsushi-in- Training. (4) The Symplification of Registration, etc. 1) The address will be deleted from the matters to be registered. 2) The address and the site of office will be deleted from the matters to be inserted in the Certificate of Registration.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.35 no.3
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• pp.292-296
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• 2022

(La_0.5Nd_0.2Sr_0.3)MnO₃ specimens were prepared by a solid-state reaction. In all specimens, X-ray diffraction patterns of an orthorhombic structure were shown. The fracture surfaces of (La_0.5Nd_0.2Sr_0.3)MnO₃ specimens showed a transgranular fracture pattern be possibly due to La ions (0.122 nm) as a perovskite A-site dopant substituting for Nd ions (0.115 nm) having a small ionic radius. The full-width at half maximum (FWHM) of the Mn 2p XPS spectra showed a value greater than that [8] of the single valence state, which is believed to be due to the overlapping of Mn²⁺, Mn³⁺, and Mn⁴⁺ ions. The dependence of Mn 2p spectra on the Mn³⁺/Mn⁴⁺ ratio according to sintering time was not observed. Electrical resistivity resulted in the minimum value of 100.7 Ω-cm for the specimen sintered for 9 hours. All specimens show a typical negative temperature coefficient of resistance (NTCR) characteristics. In the 9-hour sintered specimen, TCR, activation energy, and B25/65-value were -1.24%/℃, 0.19 eV, and 2,445 K, respectively.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.400-406
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• 2021

The purpose of this study was to evaluate the microbial contamination level of Korean traditional rice cakes (Garaetteok, Injeolmi, Gyeongdan), as well as manufacturing environment of small-sized businesses in Korea. The contamination levels of total aerobic bacteria, coliforms, and Bacillus cereus in raw materials were 3.76-4.48, 2.21-4.14, and 1.02-1.15 log CFU/g respectively. On the other hand, Escherichia coli was not found. It has been found that the contamination level of total aerobic bacteria, coliforms, and B. cereus in the raw material decreased after the washing process, but it increased again during the soaking and grinding process. However, after the steaming stage, the contamination level increased again during the molding and cooling process, suggesting the need to take cautions in managing cooling water and molded rice cakes in the process. These results suggest that the safe management of cooling water and taking cautions in the drying process after steaming of rice cakes are necessary for controlling cross-contamination. No E. coli was detected during the manufacturing process involving all tested rice cakes. The microbial contamination level of manufacturing environment such as rice grinder and rice cake forming machine was high. Therefore, in terms of food safety strategy, it is necessary to consider introducing systematic cleansing and disinfection procedure to processing equipment and environment for the sake of reducing microbiological risks.

• Journal of Practical Agriculture & Fisheries Research
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• v.21 no.2
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• pp.103-114
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• 2019

In this study we examined the preferences of college life factors for students at Korea National College of Agriculture and Fisheries(KNCAF). Analytical techniques of unstructured data used opinion mining and text mining techniques, and the results of text mining were visualized as word cloud. And those results were used for statistical analysis of the students' willingness to farm after graduation. The items of the favorable survey consisted of 10 items in 5 areas including university image, self-capacity, dormitory, education system, and future vision. After classifying the emotions of positive and negative in the collected questionnaire, a dictionary of positive and negative was created to evaluate the preference. The items of 'college image' at the time of university support, 'self after 10 years' after graduation, 'self-capacity' and 'present KNCAF' showed high positive emotion. On the other hand, positive emotion was low in the items of 'college dormitory', 'educational course', 'long-term field practice' and 'future of Korean agriculture'. In the cross-analysis of the difference in the will to farming according to gender, farming base, and entrance motivation, the will to farm according to gender and entrance motivation showed statistically significant results, but it was not significant in farming base. Also in binary logistic regression analysis on the will to farming, the statistically significant variable was found to be 'motivation for admission'

• The Korean Journal of Applied Statistics
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• v.28 no.3
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• pp.393-406
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• 2015

We examine how to model mortality risk using the adaptation of the mean-reverting processes for the two factor model proposed by Cairns et al. (2006b). Mortality improvements have been recently observed in some countries such as United Kingdom; therefore, we assume long-run mortality converges towards a trend at some unknown time and the mean-reverting processes could therefore be an appropriate stochastic model. We estimate the parameters of the two-factor model incorporated with mean-reverting processes by a Metropolis-Hastings algorithm to fit United Kingdom mortality data from 1991 to 2015. We forecast the evolution of the mortality from 2014 to 2040 based on the estimation results in order to evaluate the issue price of a longevity bond of 25 years maturity. As an application, we propose a method to quantify the speed of mortality improvement by the average mean reverting times of the processes.

• Journal of the Institute of Electronics Engineers of Korea TE
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• v.37 no.2
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• pp.54-61
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• 2000

This paper presents the performance evaluation of channel estimation algorithm using RLS algorithm lot W-CDMA reverse link over Rayleigh fading channels. By obtaining BER(Bit Error Rate) performance through computer simulations, the RLS(Recursive Least Square) algorithm is compared with the existing WMSA(Weighted Averaging)(K=1,3) and constant gain algorithm. The channel structure, modulation and pilot patterns are applied to the ARIB (Association of Radio Industries and Business) and 3GPP (3rd Generation Partnership Project) ITU-R proposal for the IMT-2000. The BER performance of RLS algorithm with linear interpolation is similar to that of WMSA(K=1) and slightly superior to that of constant gain algorithm at low Doppler frequencies. Also, RLS algorithm performance is better than that of the WMSA(K=1,3) and constant gain algorithms about 4dB at BER=2.0$\times$$10^{-2}$ and Doppler frequencies $F_D$=320Hz. With increasing Doppler frequency, therefore, the BER performance of RLS algorithm with linear interpolation is superior to WMSA(K=L.3) and constant rain algorithms.

• Journal of the Korean Society for Heat Treatment
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• v.17 no.3
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• pp.173-179
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• 2004

In this study, the influence of heat treatment and Ca contents on the electrochemical behavior was investigated. Mg-Ca alloys, i.e., Mg-0.22wt%Ca, Mg-0.56wt%Ca, Mg-1.31wt%Ca are prepared by ingot metallurgy. As-cast Mg-Ca alloys exhibited better electrochemical properties than pure Mg. Especially, Mg-0.22wt%Ca alloy improves its anode efficiency up to 62% and lowers the OCP up to -1.72VSCE. Microstructure and XRD patterns of Mg-Ca alloys show that additive Ca element is mainly solid-solutioned. While, the others show the microstructure and XRD pattern with large $Mg_2Ca$ at grain boundary. To assess the effect of heat treatment on the as-cast Mg-alloy, the specimens were heat treated at $200^{\circ}C$ for 2 hours under $CO_2$ gas atmosphere. Although corrosion properties of Mg-Ca alloys are somewhat deteriorated by heat treatment at $200^{\circ}C$ Mg-0.22wt%Ca alloy with uniformly distributed nano-sized $Mg_2Ca$ phase in ${\alpha}$-Mg matrix show still better corrosion properties than pure Mg specimen.