• 한국식품조리과학회지
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• 제21권2호
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• pp.225-234
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• 2005

The purpose of this study was to examine the causes of bakery employees quitting their jobs at hotels in order to make more efficient use of human resources by increasing personnel management efficiency and reducing the turnover rate, The subjects in this study were employees working for bakeries at top-ranked hotels, and the responses from 266 respondents were selected for analysis. The survey was conducted from July 1 through 20, 2003. Frequency analysis, factor analysis, reliability analysis, t-test, ANOVA and regression analysis were performed for data handling. The major findings of this study were as follows: First, concerning salaries, their turnover intention was influenced by whether they were properly paid or gained a sufficient living. Second, as for environmental factors, their turnover intention was affected by performance appraisal and interpersonal trust with colleagues. Third, regarding job-related factors, their turnover intention was impacted by the clarity of their job definition, their degree of job satisfaction and the suitability of their posts. Fourth, the change of job was influenced by the desire for a job in another region, in another company and of another kind. To successfully manage employee turnover at hotel bakeries, employees should be properly paid, and different performance appraisal standards, including a multilateral evaluation system, should be applied according to the nature of the department. furthermore, there should be a clear distinction between sales and other works, and they should be carefully treated to increase job satisfaction.

• 디자인학연구
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• 제14권2호
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• pp.117-126
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• 2001

식생활의 단계는 생존(Survival), 인지(Recognition), 선택(Selection) 그리고 기호(Reference)의 단계에서 예술(Art)의 단계로까지 승화한다고 한다. 식생활도 먹는 일에서 즐거움으로 변화하고 있고, 식품포장의 기능은 단순한 포장보다는 다양한 기능을 요구하고 있다. 최근 평균적인 생활수준 향상등 생활환경의 변화가 현저히 나타나고 있고 이 같은 생활환경의 변화는 우리 식문화에 많은 영향을 끼치고 있다. 특히 정부의 유통개방정책에 즈음하여 속속 외국의 유명 베이커리가 국내 시장에 진출을 고려하고 있고, 、93년 7월 유통시장의 완전개방 이후 국내시장의 베이커리업계의 많은 어려움이 있다. 제품디자인이나 포장디자인 분야는 선진국의 경우를 답습하는 정도에 그치고 있어 앞으로의 시장에 대한 업계의 관심은 그 어느 때보다도 중요한 시기일 것이다. 즉 우리실정에 맞는 제품과 포장디자인의 강화된 상품력으로 시장에서 확고한 소비자 거점을 확보해 놓는 일을 서둘러야 한다. 기업의 목적을 위한 수단은 마켓팅, 생산, 판매에 의해 성취 될 수 있다. 이것은 각각의 전략을 필요로 하고 마켓팅 전략 역시 광고선전, 판매, 포장 등과 연계되어 생각되어야 한다. 이중에도 포장은 Marketing Mix의 가장 중요한 도구중의 하나이다. 그것은 시장에서 생산자의 포지셔닝과 판매후의 역할에도 지대한 영향을 미치기 때문이다. 이와 같이 모든 분야가 합리화, 과학화되어 가는 현대의 시장에서 경쟁사간의 마케팅 전쟁은 끊임없이 되풀이되어가고 있다. 따라서 본 논문은 시대적 환경 속에서 포장이 마케팅의 수단이나 도구로써 존재하는 것이 아닌, 소비자의 심리를 자극하는 포장디자인의 진정한 목표달성을 위한 패키지로, 또 도외시되어 가는 휴머니즘의 회복에 중요한 요소로써 제몫을 하기 위해 소비자 감성에 소구할 수 있는 포장디자인 계획으로 기업의 상품력 강화나 이미지 향상에 기여할 수 있는 방안을 강구하고자 하였다.

• 한국생활과학회지
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• 제13권6호
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• pp.1055-1062
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• 2004

The food bank program is one of the social welfare programs that collects surplus food and grocery products from food service and manufacturing industries, and then distributes them to those in need. The objective of this study was to investigate the food donors' perception of the program and the current status of food donation, and make a few suggestions to improve the program. A total of 200 respondents from 84 restaurants, 40 buffet restaurants, 40 bakeries, and 36 contract food service management companies participated in this study. The average amount of surplus food was 5.39 kg/day, and its 51.4% was being done away with. One of the donation benefits that most respondents expected was public relations for themselves as a program participant. The respondents' main information sources about the program were newspapers, magazines, and TV. Needs assessments regarding the program information showed that the respondents needed information about formalities, process, and donation benefits. One of the major setbacks in improving the program was insufficient information on it.

• 한국식품조리과학회지
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• 제31권2호
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• pp.103-111
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• 2015

This study considered the intake patterns and realities of consumptions at bakeries in Korea. Based on a total of 442 customers obtained from empirical research, and self-administrated questionnaires were collected and analyzed by using frequency, chi-square, and one-way ANOVA. Satisfaction with the preferred bakery was shown to be in the order of taste, service, product, and price. A most considered factor in selecting the bakery was taste. The visiting frequency was shown to be the highest for 1~2 times a week. The expense per visit was shown to be won 5,100~10,000 on average. The purchase of refreshment was shown to be the most frequent propose of visiting. The product that was mainly being purchased was the sweet dough bread. It was answered to be difficult because of failing to know to contained materials when purchasing product at bakery. Limitations and future research directions are also discussed in this study.

• 한국식생활문화학회지
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• 제32권5호
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• pp.394-402
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• 2017

This study evaluated how fresh pear cognition variables influences the purchase of primary and secondary products to promote pear consumption. The survey was performed online using 200 consumers who have consumed pears. Consumers' cognition was classified into two groups, one that was more favorable toward fresh pears and one that was less favorable. The cognition toward pear significantly affected the attitude (p<0.001) and purchase intention (p<0.001) toward fresh pear. When consumers bought fresh pear, sweetness was most important among the selection attributes to both groups, and the most common reason why consumers liked the pear analyzed by check all that apply (CATA) was also sweet taste. However, the negative group did not prefer fresh pear because of taste and texture, so those qualities should be well-controlled. In addition, cognition toward primary products influenced liking and purchase intention of processed pear products, especially beverages (p<0.001), bakeries and sweets (p<0.05). Therefore, these types of secondary products should be developed based on consumers' demands.

• 한국식품조리과학회지
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• 제18권2호
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• pp.247-261
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• 2002

This study was designed to identify the purchasing practice on the bakery products by the female university students in Seoul and Kyunggi area. Total 262 questionnaires were used for the analysis among 285 responses. The results showed that 50.76% of the respondents bought the bakery products 1∼3 times a month mainly for supper or snacks. The most favored bakery products were bread, danguaja bbang, cake, pie and jori bbang, and there was a signigicant difference in the preference of bakery products by the type of dwelling (p<0.001). Students with non-food science major significantly preferred bakeries as light meals (p＜0.01). Students with food science major liked bread, jori bbang, cake and pie, but the non-food science majors liked bread, sweat red-bean bread and sandwich (p＜0.05). Depending upon the housing status and the major of the respondents, there was a signifcant difference in the purchase factor like nutrition, taste, size and sanitation of the store (p<0.05), while the purchasing frequency was not affected by those factors (p＜0.05). As to the question if there is a room for improvement, different housing status influenced significantly the respondents in citing the factors like business hours and service, and the shape of product and service(p＜0.05).

• 농촌계획
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• 제9권2호
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• pp.39-47
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• 2003

This study was carried out to find out the time-dependent change of central functions in the depopulated rural areas. Three county areas were selected for the case study ; Haenam(as a remote flat area), Goksung(as an intermediate mountainous area), and Hwasun(as a peri-urban area). For each district area administered by each county, service facilities stock was surveyed at both the present('02) and the past('89 or '94)time, and its functional index checked. From the study results, table-tennis rooms, oil shops and inns were ascertained to be disappeared now in the absolute or real terms, while beer halls, restaurants and bakeries to be sharply increased. Generally, in spite of the substantial depopulation in the past decade, service facilities stock has been increased in and concentrated to the highest order center of rural area (county office seated district). However, where this center leans to the outer side of its county area and to the opposite direction against the regional center, the dependent level of service function on the highest center have decreased.

• 셀메드
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• 제9권3호
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• pp.2.1-2.7
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• 2019

Sesame (Sesamum indicum L.) is a rich source of edible oil most commonly it is used as a food product mainly in bakeries and also use as a common source of oil in daily kitchen needs. Due to the presence of some special phytochemicals like proteins, fibers, oil, minerals and antioxidants it is highly used for medicinal and therapeutic purposes. It is a good source of energy and act as an antiaging agent. Its seeds are used as Anti-helmintic, antihypertensive, antimicrobial, cytotoxic and Hepatoprotective but its seed coat which is a byproduct of sesame and a cherished source of fibers is normally use for animal feedstuff. In Unani system of medicine it is used both as drug & diet (dawa wa ghida). In classical Unani literature it is indicated in various disorders like Asthma, Dry Cough, Gastritis (due to any drug, excessive use of alcohol), Dryness of Intestine, Dryness in throat, Renal Stone, Bleeding Piles, Amenorrhea, Retention of urine, Dysuria, Orchitis, Sexual Debility, Anorexia. The present review article, an attempt have been made to compile all the pharmacological and Pharmacognostical characters of Sesamum indicum with special reference to Unani literature.

• 한국멀티미디어학회논문지
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• 제11권11호
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• pp.1566-1574
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• 2008

정보 검색에 대한 연구는 방대한 데이터에서 원하는 검색 정보를 제공할 뿐 만 아니라 개인의 취향에 따른 맞춤 검색 및 추론된 지식을 제공하는 데 초점을 두고 있다. 본 논문의 목적은 데이터를 개념화하여 분류 및 정의할 수 있는 온톨로지 구조를 기반으로 숨어있는 지식을 발견하여 개인 맞춤 검색을 제공하는 추론 알고리즘에 대해 연구하는 것이다. 현재의 검색에서는 방대한 데이터에서 너무 많은 검색 결과를 제공 하거나 검색 결과를 제공하지 못하는 경우도 발생하고 여다. 이러한 정보 검색의 단점을 보완하기 위해 OWL 온톨로지 제약조건과 연관 마이닝 방법으로 추론된 연관 지식을 SWRL 추론 언어로 표현하여 Jess 엔진을 통한 새로운 지식을 발견하여 효율적인 검색을 지원하는 알고리즘을 제안한다. 식당, 주유소, 제과점 등의 도메인에 따른 개인별 선호 온톨로지를 구축하고, 주유소 개인 선호 데이터를 예제로 하여 연관 및 온톨리지 기반에서 정보를 검색할 때, 연관 및 추론 정보를 제공함을 보여준다.

• 한국조리학회지
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• 제16권5호
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• pp.233-246
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• 2010

베이커리 종사자의 건강을 지키고 관리하는 측면과 제품 제조의 직무효율을 증가시킬 수 있는 방법을 모색하고자 직업성 천식 및 비염이 직무성과와 이직 의도에 미치는 영향을 연구하였다. 표본 조사의 대상은 서울, 경기, 인천에 소재한 호텔, 자영업 베이커리, 체인 베이커리, 대형 할인 매장 내의 베이커리에 종사하는 베이커리 종사자를 대상으로 하였고, 조사 시기는 2008월 12월 1일부터 12월 15일까지 하였으며, 245부를 본 연구의 최종 분석 자료로 사용하였다. 본 연구에서 설정된 연구 가설의 관계를 검증하기 위하여 SPSS 12.0 통계패키지를 이용하여 빈도분석, 요인분석, 신뢰도분석, 분산분석, 상관관계분석, 회귀분석을 실시하여 결론을 도출하였다. 연구 결과로는 베이커리 종사자의 직업성 천식 및 비염은 직무 성과에 영향을 미치며, 이직 의도에도 영향을 미치는 것으로 나타났다. 베이커리 종사자의 직무 성과를 높이고 이직 의도를 줄이기 위해서는 베이커리 종사자의 작업 환경을 개선시키며, 직업성 천식과 비염에 대한 교육을 실시하여 질병 예방과 완화에 노력해야 하겠다.