• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.30-45
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• 2005

This study is to explore the effects of business environment upon corporate image. Customers of foodservice establishments are selected as a population and six famous family restaurants located in Seoul were selected to evaluate the population. Accordingly, the purpose of the study is to survey satisfaction with corporate image of foodservice establishments and six famous family restaurants, to evaluate the satisfaction with corporate image, and to find a plan of raising corporate image. 240 samples were distributed and 194 samples were collected among them. 182 valid samples were selected for the research. As a result of factor analysis for business environment, internal environment factor, external environment factor, addition environment factor were extracted. There was no significant difference by sen, age, schooling, occupation, average income by month, and number of visiting foodservice establishments after examining the difference of establishment business environment by demographic characteristics. Analysing the effects of business environment upon corporate image revealed that the effects of business environment had effects upon corporate image in order of internal environment factor(.531), external environment factor(.360), and addition environment factor(.285).

• Culinary science and hospitality research
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• v.8 no.3
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• pp.187-211
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• 2002

The purpose of this study was to examine the personality change of rooks that would possibly result from kitchen environment. It's basically meant to determine the relationship of environment to personality, by investigating how cooks felt about their own personality before and after working as a cook and conducting a self-diagnostic personality test based on theories on kitchen environment and personality. The subjects in this study were the cooks who served af top-rated hotels in Seoul, and the survey was carried out from April 8 through 12, 2002. The collected data were encoded and analyzed with SPSS 10.0 program. To identify the characteristics of the subjects, frequency analysis was implemented, and reliability analysis, T-test and ANOVA were employee. To verify the reliability of the questionnaire items, Cronbach's Alpha that represented internal consistency was calculated, and factor analysis was fulfilled to minimize related variables about cuisine environment and eliminate irrelevant ones. The findings of this study were as below: Out of total 27 cuisine environment variables, 22 ones boiled down to six factors. Factor 1 was conflicts, and factor 2 was job performance. Factor 3 was work, and factor 4 was environment. Factor 5 was facilities, and factor 6 was social. To make better cuisine environment each and every part of kitchen environment that affects cook personality should be improved, and further, what causes employee turnover should be eliminated. In the future, there is a need for broader research effort that could cover more extensive region and a wider variety of subjects other than cooks at the top-rated hotels.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.156-164
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• 2008

This study analyzed the effect of the environment of cooking education institutes on students' study satisfaction and re-registration in Busan, in order to provide those students with good education environment and useful information. The survey was conducted from March 25th to April 11th, 2008. 300 copies of the questionnaire were distributed and 293 copies were returned, among which 270 copies(unsuitable 23 copies were excluded from the analysis) were included as reliable statistical data for analysis. To figure out the result, frequency analysis, reliability verification(Cronbach's Alph), factor analysis and regression analysis were employed in this study. Analyzed factors included cooking environment factor, education service factor, additional factor and lecturer's attitude factor. For the regression analysis to find out the effect of cooking education environment factor on study satisfaction and re-registration, it was found that cooking environment factor, education service factor, additional factor and lecturer's attitude factor had significant effect on study satisfaction and re-registration, which meant that the assumptions 1, 2, 3, 4 and 5 were adopted in this analysis. For the regression analysis to find out the effect of the satisfaction for the environment of cooking education institutes on re-registration, it was found that study satisfaction had significant effects on re-registration and the assumption 6 was adopted. Through this study, it was suggested that the satisfaction and re-registration of cooking education institutes were influenced by all factors, especially for cooking environment and education service. Thus, it is necessary to improve the old environment for cooking education and cooking education programs. Also, continuous study should be conducted to secure potential customers in the future.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.22-34
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• 2007

We researched the previous study about the restaurant's physical environment and had made up questionnaires. The purpose of this study is to analyze the effect of physical facilities of family restaurants on customers' satisfaction. The result was as follows: First, customers visited with friends or family irrespective of days $2{\sim}3$ times a month. Second, the physical environment factors of family restaurants were interior design, interior, making atmosphere and exterior. Third, it was the interior factor(0.268), making atmosphere factor(0.353) and exterior factor(0.244) that affected customers' satisfaction in family restaurants(p<0.001). $R^2$ change was 0.659 and the regression model was suited to our study(F=56.475). To increase customers' satisfaction, the physical environment of family restaurants needs remodeling in proper time.

• Journal of the Korean Home Economics Association
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• v.37 no.3
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• pp.157-174
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• 1999

The purpose of this study is to investigate かe factors related to the environment-oriented consumer behavior, and to analyze the effects of environmental knowledge, perception of environmental problems, and environment-oriented attitude on the environment-oriented consumer behavior. The data used in this study were collected through questionnaires on 535 wives living in Cheju City. The data were analvzed by using SPSS WIN program. The summaries of this study are as follows. Using behaviors was influenced by age and family income, but buying and disposing behavior are not influenced by socio-economic variables of wives. Environmental knowledge only has effects on disposing behaviors, and environment-oriented attitude behavior has effects on buying, using, and disposing behavior. But the perception of environmental problems hasn't effects on them. Wives' environment-oriented behavior are more effected by environment-oriented attitude than perception of environmental problems. In buying behavior, environment-oriented attitude is the most influential factor, and the reference group is the second influential factor. But in disposing behavior, the reference group is the most influential factor, and environment-oriented attitude is かe second influential factor.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2005.11a
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• pp.181-184
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• 2005

The awareness of ecological friendliness has been emerging in the recent years, and the application to housing is quite notable. The purpose of this study is to evaluate environment-friendly planning factor in Environment-friendly Housing Certification. For this purpose, this study has analyzed 5 multi-family housing in Environment-friendly Housing Certification. The findings of this study are as follows: The application of environment-friendly planning factor in interior space are limited. Most of plans are located in south. The variability of floor plan is not applied but the built-in storage is well-applied. Environment-friendly finishing material and the garden-style balconies was applied in a passive way. This analysis showed current status of planning factor of unit apartment in Environment-friendly Housing Certification and proved basic information for future direction.

• Journal of the Korean housing association
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• v.7 no.1
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• pp.105-116
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• 1996

The purpose of this study is to improve the quality of the light environment of classroom. To attain this purpose, this study estimated the physical factor and evaluation of the subjective response of classroon located in south and north in the summer and the winter. The results are as followed. 1. The evaluation of the illumination, uniformity factor, daylight factor as physical factor of light environment is good as classroom, but the classroom in south is better that that in north, the light environment in summer is better than winter. 2. The subjective response to light environment of classroom is positive on both seasons at all calssroom. Comparing summer with winter, I found that the difference of subjective response between both classrooms on summer is attentive. 3. The realtion between subjective response and physical factor of light environment in classroom is attentive on the light sense, content sense, uniformity.

• Journal of Korean Society for Atmospheric Environment
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• v.28 no.4
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• pp.423-434
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• 2012

This study was carried out to develop for the emission factor of greenhouse gas (GHG) from medium and smallscaled incineration facility using RPF which is considering as a part of renewable energy in UNFCC. The actual concentration of the exhaust gas and the fuel composition of RPF were measured for the calculation of GHG emission factor in RPF incinerators, and were compared with the IPCC guideline. The $CO_2$ and $N_2O$ emission factors by the actual concentration of exhaust gas were $2.3575{\pm}1.0070tCO_2/tRPF$ and $0.0014{\pm}0.0014tN_2O/tRPF$ respectively. Also, $CO_2$ emission factor by the RPF composition was $2.7057{\pm}0.0540tCO_2/tRPF$. The GHG emission factor per energy by the actual concentration was $83.0867{\pm}26.0346tCO_2e/TJ$ which showed higher consistency with the GHG emission factor ($80.3967tCO_2e/TJ$) of waste plastic in the IPCC guideline (2006b). The $CO_2$ and $N_2O$ emission factor calculated in this study is considered as a meaningful data for GHG emission factor of RPF incineration facility because of not being developed in ROK.

• The Journal of Fisheries Business Administration
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• v.43 no.3
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• pp.59-73
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• 2012

This study has the purpose to examine the effects of hygiene factor(job environment factor) and motivation factor(job motivation factor) of seamen on satisfaction, turnover intention and organizational commitment. To that end, with the scope of study subjects limited to coastal waters seamen, positive analysis was done through literature study and questionnaire analysis, and focus was given to the prospect of acquiring seamen by change of outside environment. Results of analyzing the factors affecting coastal waters seamen satisfaction, turnover intention and organizational commitment were as follows. First, the factors that affect satisfaction significantly are personal relationship and willingness to participate. Second, the factor that affects turnover intention significantly is employment stability. Third, the factors that affect organizational commitment significantly are personal relationship and willingness to participate.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.32 no.2
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• pp.140-146
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• 2009

Since the computer technology has been drastically developed and broadly employed for the design of human machine system, human system interface was somehow digitalized. Actually the operator's working environment employing the digital devices are not be fully digitalized due to its technical constraints so that it has been changed to the hybrid environment which has a combination of digital and analog elements. The hybrid environments need to study its characteristics and the guidelines for the proper design and evaluation purpose. This paper describes the human factor design elements of the console operated under hybrid environment through studying the characteristics of digital and analog environment based on the related human factor guidelines and literatures. The result of this paper implies the contribution to the evaluation of the generic human working environment which digital and analog elements are jointly used.