• Korean journal of food and cookery science
• /
• v.13 no.2
• /
• pp.157-167
• /
• 1997

This study was carried out to get an information on hotel Cook. We need to have a data, information and knowledge on Cook to improve a culinary art training program and working environment. This study was surveyed by 203 Cook to work for deluxe hotels at Bomun, Kyongju. The results were summarized as follows. 1. The great part (81.8%) of the Cook were a male, a half (53.2%) of the Cook were in their twenties or thirties. In academic background, 56.7％ of the Cook graduated from senior high school and in career background, 44.4% of the Cook had under 5 years at food enterprise. 2. The almost of the Cook (83.3%) worked with restaurant for 8∼9 hours/day and 66.3% of the Cook earned a million won in a month. The higher grade Cook worked longer hours and earned more money than a lower grade one. 3. The most popular workplace of the male Cook were Western style restaurant, but one of the female Cook were a Korean style restaurant. 4. The Cook have 0.9 unit Cook qualification per one person and the most popular Cook qualification were a Western style culinary art. 5. A half of the Cook asserted their expert skill in Western style Cook, and a third Cook asserted their expert skill in Korean style Cook. 6. A great part of the Cook was unsatisfied with pay (49.2%), work environment (16.6%), human relation (10.4%), and if they have a chance of workplace transfer, 38.8% of the Cook wished to manage their one restaurant. 7. 66.5% of the Cook had a workplace transfer more than a time. The higher grade Cook had more chance to change workplace. Almost of the Cook had no chance to study a culinary art at overseas.

• Journal of the Korean Society of Food Culture
• /
• v.11 no.2
• /
• pp.169-178
• /
• 1996

The purpose of this study was to get an information on hotel cook. So the food and beverage (F and B) enterprise is one of the most promising industry on post-industry society, and the cook is real agent to lead the F and B enterprise, we need to have a data, information and knowledge on cook to improve a culinary art training program and working environment. This study was surveyed by 216 cook to work for deluxe hotels at Pusan. The results were summarized as follows: 1. The almost cook worked with restaurant for $8{\sim}9$ hours/day, and a half of cook earned a million won in a month. A higher grade cook worked longer hours and earned more money than a lower grade one. 2. The most popular workplace of the cook was Western restaurant, the male cook working at a Western restaurant were more than female, the more female cook and novices worked at a Korean restaurant. 3. The most popular qualification that the cook take were a western culinary art one, and next were Korean one and Japanese one. The 77.8% cook worked at the place that fitted in with their culinary art qulification. 4. A half of cook insisted that they were a expert of western culinary art, and the next was the Korean, Japanese one in order. 5. The cook were unsatisfied with pay, work environment, human relation and promotion, and if they change their workplace, a lot of cook wished to manage their own restaurant. 6. The 63.4% of cook changed their workplace more than a time. The male cook got a more chance to change workplace than female one. The higher grade cook got a more chance to charge workplace. Almost cook got a no chance to study a culinary art at overseas. The most favorite place that the cook want to visit for studying was Europe, and next were Japan, America, Southeast Asia in order.

• The Journal of Korean Institute of Communications and Information Sciences
• /
• v.39A no.6
• /
• pp.303-309
• /
• 2014

Chaos communication system can improve a system security due to characteristics of non-periodic, non-predictability, broadband signal and easy implementation. Also, chaos signal is sensitive to initial conditions of chaos map. By these reasons, security of chaos communication system is superior to digital communication system. BER performance of COOK modulation system is better than other chaos modulation systems, even if COOK modulation system uses an asynchronous receiver. However, security and safety of COOK modulated signal are worse than other chaos modulation systems, because information bits can be easily predicted from COOK modulated signal. In this paper, for security improvement of COOK modulated signal, we propose a novel Scrambling COOK modulation system by applying the scrambling method. Conventional COOK modulated signal can be predicted, because chaos signal is generated when data is only 1. However, proposed system cannot be predicted, because chaos signal is generated when data is 0 or 1. Therefore, security and safety of transmitted signal in scrambling COOK modulation system is superior to conventional COOK modulation system.

• Culinary science and hospitality research
• /
• v.5 no.1
• /
• pp.105-127
• /
• 1999

The purpose of this study was to investigate cook′s duties in the School Foodservice law, comparing with those of other countries and to suggest the more useful details of cook′s duties. As a result of this study many things of the cook′s duties in the School Foodservice law have to be changed. If then, the gap of the School Foodservice law and Food Sanitation law will be decreased, logical application of two laws could be possible and a lot of cook′s abilities could be enoughly used. Compared with other countries, cooks can be responsible officials in the School Foodservice. Suggestions about cook′s duties in the School Foodservice law are as follows. 1. Not only dietitian but also cook should be subscribed as a responsible official in the School Foodservice law. 2. Not only the duties of dietitian but also those of cook should be subscribed in the School Foodservice law. 3. Cook as a responsible official of School Foodservice should investigate the food as well as dietitian. 4. Dietitian teaches cook and assistant cook how to cook presently by the School Foodservice law, but cook should teach how to cook because cooking is cook′s major and cook gets the national certificate of cooking. 5. Cooks do job under dangerous circumstances, so extra money should be paid to cooks. 6. Even if not being described in the law and education of sanitation is presently done in the cook′s reeducation, dietitian educates sanitation to cook, so it has to be changed. Cook can educate sanitation to other workers in the School Foodservice. 7. The name of office room in the School Foodservice systems "dietitian′s room" should be changed to "Foodservice office room". If those suggestions are accomplished, cooks and dietitians can cooperate effectively and respectfully and the better School Foodservice can be served to students.

• Journal of Adhesion and Interface
• /
• v.3 no.3
• /
• pp.7-14
• /
• 2002

Modified polyethylenes with polar side groups of -COOK, $-CONH_2$, and -COOH were prepared at a dispersion state in water by reacting poly(ethylene-co-methylacrylate) (PEMA) with aqueous solution of KOH and ammonia. Types and their contents of side groups were investigated by infrared spectroscopy, elemental analysis and atomic absorption analysis. Solution viscosity and surface tension were also measured as a function of solid contents. Stability and transparency of the dispersions were greatly affected by the content of COOK in the side groups. The stable dispersion could be prepared at a composition of COOK of 20 mole% at least. The transparency was increased with increasing the COOK contents, but decreased with increasing the amide content at a constant composition of COOK. Solution viscosities increased abruptly at a lower solid content when the COOK contents were increased, implying higher entanglement between the chains in dispersions with higher content of hydrophilic COOK group. The dispersions of higher COOK content revealed lower surface tension values.

• Communications for Statistical Applications and Methods
• /
• v.3 no.2
• /
• pp.13-19
• /
• 1996

Cook's distance(Cook, 1997) is one of the most widely used influence measures to assess the influence of single observations or sets of observations in the linear regression model. After computing Cook(1977) suggested guidelines based on a confidence ellipsoid for the regression parameter ${\beta}$. In this paper, we suggest cutoff values for Cook's distance cia Monte Carlo simulation, and compare them with Cook's guidelines. An example based on a real data set is given.

• Communications for Statistical Applications and Methods
• /
• v.20 no.1
• /
• pp.23-28
• /
• 2013

We propose a version of Cook's distance (called local distance) in the multivariate linear model. The proposed version is a matrix, while the existing version of Cook's distance (called global distance) is a scalar. The existing Cook's distance is the trace of the proposed Cook's distance. In addition, we argue that the proposed Cook's distance has a more natural extension of the Cook's distance in the univariate linear model than the existing Cook's distance. An illustrative example based on a real data set is given.

• Culinary science and hospitality research
• /
• v.8 no.1
• /
• pp.23-41
• /
• 2002

Ordinary, the hotel Career Development that cooks are hi red, then OJT and evaluation, disposition. It means that cook to set in order with licence and to carry-out effect But it is not continue forever about the job demand, attitude, ability of cook. The Executive Chef and depart of career development have to plan for problems now and a long time of time to cooks. Demand of cook career development are sociality and economical. Because the hotel needs a high-grade cook for keep competitive in changing surround. internal resources are more effect ive when require without delay man power than hire urgent. It is not only lack career development to cook, probably face up to retirement at one time and foment social order but also cook lose their a right to labor. Cook supports their family and grow, economic base for ethical by labor, so have to carry their point. In addition the domestic five stars hotel's career development structure are very simple and infirm, so it cause stagnation to position, lead to negative vision and show a drop in efficiency. Therefore the hotel must investment about Career Development.

• Korean Journal of Food Science and Technology
• /
• v.34 no.5
• /
• pp.927-930
• /
• 2002

Spinach minimally processed using cook-chill and sous vide techniques was vacuum-packed in low gas permeable plastic film, pasteurized at $70^{\circ}C$ for 2 min, cooled rapidly at $3^{\circ}C$, and stored at 3 and $10^{\circ}C$. Contents of mesophilic bacteria, psychrophilic bacteria, anaerobic bacteria, spore-forming bacteria, total coliforms, yeast and molds, fecal Streptococcus, and Enterobacteriacea were measared to identify the degree of food contamination. Number of mesophilic bacteria, detected at $2.2{\times}10^8\;cfu/g$ in raw spinish, decreased to about $6.0{\times}10^3\;cfu/g$ after cook-chill process. During the storage at 3 or $10^{\circ}C$, levels of mesophilic, psychrophilic and anaerobic bacteria increased, whereas total coliforms, yeast and molds, fecal Streptococcus, and Enterobacteriacea were not detected. Twelve strains of Aeromonas hydphila, Escherichia coli O157:H7, Plesiomonas shigelloides, Pseudomonas aeruginosa, Salmonella spp., Shigella spp., Yersinia enterocolitica, Bacillus cereus, Campylococcus spp., Clostridium perfringens, Listeria monocytogenes, and Staphylococcus aureus were examined for detecting the presence of pathogenic bacteria in spinach. B. cereus and C. perfringens were isolated from raw, washed, and cook-chilled spinach, whereas A. hydrophila was isolated only from washed spinach. S. aureus was isolated from raw and washed spinach, but not from cook-chilled spinach. Other pathogenic organisms were not detected in raw, washed, and cook-chilled spinach.

• Korean journal of food and cookery science
• /
• v.14 no.4
• /
• pp.358-366
• /
• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Various Bulkogis were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Bulkogis(Broiled Sliced Meat with Sauce) for cook/chill system have been developed. 2. The microbial quality of Various Bulkogis during 10 days chilled storage was very good. And in this experiment, the stability of storage of standard recipes of Various Bulkogis at cook/chill system was proved for 10 days. 3. All of the items of sensory evaluation of Bulkogis has no significance between the first day and the third day of storage, except the color of Pork Bulkogi (P<0.05).