• 한국조리학회지
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• 제1권
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• pp.5-23
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• 1995

Management of kitchen is consist of various management factor, for instance, physical resources, financial resources, information resources, and human resources. Because these kind of resources determine efficiency of kitchen management, human resource management is important aspect of kitchen operation. In this paper of view, recently human resource management has been considered by kitchen manager. Kitchen Managers who are interested in human resource, focus on efficiency. Also human resource management underlined not only efficiency, but interrelationship of emplyee. Today, considering with the environment of management, operation of kitchen is important section on hotel management in relation to the profit of it. In the future, therefore kitchen will be strategic profit center on hotels. According to in this tendency, as profit business center kitchen assumed a aspect of efficiency mechanism. This thesis aimcs to point out the actual status of human resource management in the hotels, and suggests the improvement there of by analyzing the system. This research is organized into five sections. section one introduces its objectives. scope and mothodology. Section two provides the theory of human resource management on the kitchen of hotels. And section these analyzed about the factors of human resource management. Section four, suggests the alternatives of the improvement on human resource management, section Five describes the conclusion of this thesis. Today, importance of human resource is viewed multipoint aspects in relation to efficiency of organization and interrelationship of employee, especially the arrangement of human resource is fairly handle and allocation of the human resource and personal appraisal. On the other hand, human resource managers have to be responsible for the cost control and customer's attraction by developing human resources. In order to advance human resource management on kitchen of hotels, following alternatives are considered with efficiency of management and interrelation of employee. The first, the manager of hotels has to consider the passive support of development of human resource. The second, the manager of hotels should develop the various training program for the extonsive ability of employee. The third, in order to improvement of human resource management, manager should establish the system for human resource management view of efficiency and employee's interrelationship.

• 한국음향학회지
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• 제16권2호
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• pp.31-35
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• 1997

본 논문에서는 훈련용 음성 데이터와 무관한 임의의 새로운 어휘를 인식해 낼 수 있는 가변 어휘 단어 인식기 개발에 대하여 기술한다. 가변 어휘 단어 인식기를 구현하기 위해서는, 인식 대상이 될 새로운 어휘를 즉시 발음 사전으로 변환시키는 on-line 발음 사전 생성기가 필요하고, 발음 사전 출력을 가지고 각 단어를 모델링할 수 있는 신뢰성 있는 음소 및 변이음 모델이 필요하다. 이와 같은 신뢰성 있는 음소 및 변이음 모델은 생성시키기 위하여 본 연구에서는, 각 음소의 전후 음소들의 음성학적 자질을 고려하여 3 음소열을 집단화(clustering)하여 변이음을 정의하고 이를 당 연구실이 보유하고 있는 POW(Phonetically Optimized Words) 3,848개 단어에 적용하여 1,548개의 변이음 모델을 생성시켰다. 이를 토대로 가변 어휘 단어 인식기를 구현하고 이를 POW 3,848 DB, PBW 445 DB 및 호텔 예약용 244 단어 DB 등에 적용하여 그 성능을 평가하였다. 평가 결과, POW DB에 대해서는 79.6%, PBW DB에 대해서는 445 단어 사전의 경우 79.4%, 100 단어 사전의 경우 88.9%의 성능을 보여 주었고, 호텔 예약 DB에 대해서는 71.4%의 성능을 보여 주었다.

• 한국조리학회지
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• 제9권4호
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• pp.136-151
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• 2003

The summarized analysis result of this research is as follows. First, regarding the difference of preceding variable and dependent variable, statistically considerable difference did not appear between self determination and personal relations in educational background and between groups of self determination in hotel type, and statistically considerable difference appeared among other groups. Second, regression analysis result between empowerment and job satisfaction turned out that statistically considerable influence is exerted in the order of personal relations ability, influence power, role performance ability and self-decision nature. Third, regression analysis result between empowerment and job devotion turned out that statistically considerable influence is exerted in the order of personal relations ability, role performance ability and influence power. Fourth, regression analysis result between empowerment and organization devotion turned out that statistically considerable result is exerted in the order of influence power and personal relations ability. Fifth, it turned out that statistically relative high correlation existed among correlation of empowerment and result variable such as job satisfaction, job devotion and organization devotion. The above-mentioned matters considered, this research proposes following points. This research examines the effect of empowerment on job satisfaction and organizational commitment of culinary staff in the hotel. the effect of the variable of empowerment on result variable shows that role performance ability, influence power and personal relations ability are important variables. Therefore, to improve the role performance ability of members of kitchen, it is essential for each individual to improve their ability and to have confidence at the time of business performance. So, this research implies that consistent and systematic training is necessary for increasing the ability and confidence. In order to improve influence power, it is necessary for members of an organization to have strong faith that their jobs determine the success of the company, and to increase the sense of self-control by letting them have the right of self determination, so that all members may have strong desire to transact business. This research implies that in order to improve personal relations ability, it is necessary for members of an organization to discover the best method of decision-making and solve problems through members' developing mutual action, and for managers to take personal characteristics into account so that members may have belief and confidence in their job and realize the value of their job. In conclusion, the person in charge of personnel affairs and the manager in charge of kitchen need to realize the importance of empowerment and especially have an much interest in all parts including self determination, influence power and role performance ability and personal relations ability etc.

• 한국식품영양학회지
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• 제21권4호
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• pp.583-591
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• 2008

The principal objective of this study was to assess the demands of the development program of silver health care professionals for elderly individuals residing in the Northern Gyeonggi-do area. To this end, a survey was conducted to investigate college students and employees related with elderly individuals in the area regarding their recognition, interest, and involvement in the labor training program. In the case of college students, the health education they had received was only 1 to 2 hours, from a school lecture(35%). The content of health education they desired was exercise(34%) and stress management skills(28%). The sources of health information they received included mass media(77%) and the internet(12%), and they trusted the information they received from health professionals(45%), and the mass media(34%). In the case of health professionals who were working at silver care facilities, the sources of health information to which they had access were mass media(51%), internet(14%), reliable health professionals(56%), mass media(22%), and books related to health (18%). The principal issues they reported as being relevant to the elderly were dementia(39%), hypertension(14%), arthritis (11%), and they reported that the most important personnel for elderly in the future would be care managers(44%), and care helpers(21%). 88% of subjects believed that there was a need for a silver welfare integrated information system. 43% of subjects used the internet, 77% of them required in-service training programs for the welfare of the elderly. Via this developmental program of silver health care professionals, a variety of new job opportunities can be provided in the future, and a program related to the silver service industry must be established as soon as possible.

• 융합정보논문지
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• 제12권3호
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• pp.186-192
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• 2022

본 연구는 U대학교 LINC+ 사업을 통한 교육과정 개발 및 교육환경 개선이 직무교육훈련에 미치는 영향을 확인하고자 협약산업체 110곳을 대상으로 조사하였다. 연구결과, 핵심역량과 직무역량은 현장실습과 교육환경에서 각 5.73점으로 나타났고, 직무성과는 OJT 5.58점, 교육환경이 5.74점으로 유의하였다(p<0.05). 교육과정의 적합성 및 교육환경과 채용성과의 관련성은 OJT 5.73점, 교육훈련기간에서 현장실습 5.74점, 교육환경 5.79점, 직무재교육/교육훈련비에서는 OJT 5.73점, 교육환경 5.79점으로 유의하였다(p<0.05). 또, 산업체 응답자의 86.3%에서 LINC+사업 교육과정 이수학생에서 1~6개월 직무기간이 단축되었고, 신입사원 교육비가 절감되었다고 응답하였다. 따라서, U대학교 LINC+사업은 산업체의 요구를 반영한 교육과정 운영과 산업체 현장과 동일한 교육환경 개선으로 직무적응기간 단축과 신입사원 교육비 절감효과를 확인할 수 있었다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권1호
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• pp.137-158
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• 2004

This study was carried out to analyze the actual situation of placement and to suggest concrete contents for the improved placement. Through literature reviews and empirical analysis, the followings are to be concluded. Firstly, the necessity of the placement are fully perceived by students and people working at culinary part in hotels. Both sides acknowledge that the placement is needed for the. better understanding of operations related to culinary art in a hotel. However, on the efficiency of the placement there is a big disagreement between them. Most of students participating placement programme have had a tendency to work with culinary staff without concrete training manuals and programmes. In addition, it was found that being exposed to different F&B outlets and kitchens is useful to get a variety of operational experiences. Secondly, as shown from the questionnaire regarding the importance of place, all the students who were asked marked more than 3.0 on the Likert Scale. Especially to the questions such as kitchen organization, job descriptions, safety and hygiene, seasonings, taste, vegetables and fruits, the average was above 3.6 which si the highest. As for the kitchen staff, the average was above 3.0, which imply that they also consider a placement important. The part showing the highest average were food safety and hygiene, dealing with kitchen equipments, appliances and knives. In conclusion, appropriate and concrete placement manuals are to be provided for students and hosting hotels in order to obtain educational accomplishments when implementing placement programme.

• 정보처리학회논문지B
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• 제12B권3호
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• pp.365-368
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• 2005

본 연구에서는 지지 벡터 기계(Support Vector Machines)를 이용하여 한국어 대화의 화행을 분석하는 방법을 제안한다. 우리는 발화의 어휘 및 품사와 이진 품사 쌍을 문장 자질로 사용하고 이전 발화의 문맥을 문맥 발화로 사용한다. 카이 제곱 통계량을 이용해 적절한 자질을 선택하고 선택된 자질로 지지 벡터 기계를 학습하였다. 학습된 지지 벡터 기계 분류기를 이용하여 각 발화의 화행을 분석하였다. 호텔 예약 영역의 말뭉치에 대해 제안된 시스템을 이용하여 실험한 결과 약 $90.54\%$의 정확률을 얻었다.

• 한국조리학회지
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• 제14권1호
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• pp.161-169
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• 2008

This study was performed to find out the quality characteristics of rice noodles by addition of red ginseng(0, 2, 6, 10%). The quality characteristics of the sample were estimated in terms of general composition, growth of microorganism and sensory evaluation. The results from this study were as follows. The protein, lipid and ash contents did not show significant difference in any of the groups. In dry rice noodles, moisture content significantly decreased in red ginseng groups but, in half-cooked rice noodles, moisture content significantly increased in 6 % and 10% red ginseng added groups(p<0.05). The microbial count showed less growth in red ginseng added groups after 3 months(p<0.05). According to sensory evaluation, surface color proved very good in the 10% red ginseng added group among the training panel while very good in the 2% red ginseng added group among consumers. Flavor was good in red ginseng added groups(p<0.05). Taste was very good in the 3% red ginseng added group. Appearance and overall quality were highest in the 2% and 6% red ginseng added groups(p<0.05). Therefore, rice noodles containing 2% or 6% red ginseng were most preferable and safe during 5 months and 6 days in dry and half-cooked noodles respectively.

• 한국식생활문화학회지
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• 제29권2호
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• pp.129-139
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• 2014

This article examines the different types of Mandoo as recorded in 15 royal palace studies from the Joseon dynasty (1392-1909). The types of Mandoo during the Joseon dynasty were Byeongsi (餠匙), Mandoo (饅頭), EMandoo (魚饅頭), Rukmandoo (肉饅頭), Yangmandoo (月羊饅頭), Saengchimandoo (生雉饅頭), Golmandoo (骨饅頭), Dongkwamandoo (冬果饅頭), Chaemandoo (菜饅頭), Chimchaemandoo (沈菜饅頭), and Saenghapmandoo (生蛤饅頭). The frequencies of the different Mandoo types during the Joseon dynasty were in the following order: Mandoo (29.8%), Emandoo (19.1%), Rukmandoo (14.9%), Byeongsi (12.8%), Yangmandoo (6.4%), Saengchimandoo (4.3%), Golmandoo (4.3%), Dongkwamandoo (2.1%), Chaemandoo (2.1%), Chimchaemandoo (2.1%), and Saenghapmandoo (2.1%). "Muja-Jinjakeuigwe (戊子進爵儀軌)" (1828년) gijumi (起酒米) is not used, suggesting that Koreans could see perched Mandoo. "Musin-Jinchaneuigwe (戊申進饌儀軌)" (1848) configurations of materials Mandoo, SoongChimchae (沈菜), Dupo (豆泡), Nokdujangum (綠豆長音). Now, we enjoy mandoo's ingredients based documents materials. Further studies will be conducted on recipes and ingredients recorded in Euigwe in order to develop a standardized recipe for Mandoo.

• Asian Journal of Business Environment
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• 제5권4호
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• pp.73-81
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• 2015

Purpose - This study investigated the effects of leaders of national universities on faculty creativity. The study examined transformational leadership and creativity theories and investigated self-efficacy, the parameter between transformational leadership and creativity, to examine its moderating effect and provide policy implications for national universities. Research design, data, and methodology - This study built four hypotheses based on the literature review, and tested these using a survey methodology. The collected data were analyzed using SPSS 15.0. Result - At the national universities, the results were as follows: charisma of leaders had a positive influence on member creativity; intellectual stimulus of leaders had a positive influence on member creativity; and, individual consideration of leaders had a positive influence on member creativity. Therefore, leaders' transformational leadership had a positive influence on member creativity. Conclusion - Creativity is thought to be important for organizational survival and continuous development at rapidly changing education administrations. Educational administration leaders should exercise transformational leadership to develop member creativity. Member self-efficacy, which had a mediating effect on creativity, requires leadership to develop it.