• Culinary science and hospitality research
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• v.10 no.2
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• pp.149-168
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• 2004

Nevertherless, a structural depression with high expense of costs-low degree of efficiency and high price of commodities-low degree of growth during the last few years. And hotel companys were doing endeavor for conquer this depression with reshuffle of the personnal system and that systematizing an enterprise and production control. Hotel has more increase personnel expenses percents than increase sold price percents so that hotel reducing cook and as result, hotel has a problem from production selling of food service because that is insufficient of cook man power. On studying this research, an importancy of cusine department in inquire hotel and an efficiency man power control of cusine department influence on hotel marketing were made use of analysis for hotel kitchen management. The result of this study is like that. First, the quality of a hotel employee is directly related to that of hotel service, which is functioned as a principle factor on which success or failure of the hotel very largely depends. Second, fair evaluation of merits. Third, cognition for job as expert. Fourth, the roles and competences of the employees were affected much by the inner or outer environmental changes surrounding the hotel enterprises. Fifth, do not underestimate an intelligent ability and will power of employee, and hotel company have to manage that the employees consult themselves about their things of department and improve with the master sense for job. Sixth, pay increase and intensive system. This system can raise the will to achievement for employee's job, and company can get many benefits from government. Seventh, the employees should be encouraged to have memberships of academic organizations, to actively participate in academic meetings, workshops, conferences, and forums in the area of job performance.

• Journal of the Korean Society of Costume
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• v.56 no.8 s.108
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• pp.83-94
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• 2006

In this era of ubiquitous service, a computing device has functions similar with human beings. It influences all major fields of human life, such as clothing, dieting and housing. In order to use the coordination functions of the magic mirror, which might be a basic part of clothing in the era of ubiquitous service, this study concentrates on product information that should be inputted in RFID chip in detail in order to exercise virtual fashion coordination. Information should be inputted in RFID chip to use magic mirror for fashion coordination, a direction for doing this was also suggested. After coding the suggested clothing items, virtual fashion coordination was implemented as a fashion illustration. This study is as following, First, sorts standard code for suitable coordination in 4 images and presented to a proof. Code denoted by 10 characters. Each code literal special quality marks by two characters and divided by season, image, fabric, item, rotor, five items. Item middle of characters of 10 code, when agree on article more than 8, coordination is enabled. Secondely, It is presented by coordination to dressing action picture by suitable coordination classified apart in whole occasions, and coordination method by wearer inclination is remembered wearer's dressing action picture to Magic mirror including layered look. Thirdly, wardrobe of Magic mirror clothes that always buy newly in magic mirror, is washing and clothes that do not take to wardrobe did to be controlled. Fourth, Wealth and schedule is suggested firster than wearer's dressing action.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.46 no.1
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• pp.32-40
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• 2009

In this paper, we proposed an reconstruction algorithm of transmitted frames from displayed image on video terminal. For image quality assessment of the video streaming in the wireless network, we need information of the image that is transmitted to the end-user's device. Generally, subjective methods are widely used to evaluate the image quality by human beings because it is difficult to extract the transmitted image from the end-user's device. This paper presents an image reconstruction algerian based on the displayed image in video terminal for the extraction of the transmitted image. In the proposed method, we acquired the displayed image on video terminal using the camera. Camera-acquired images exhibit geometric and color distortions caused by characteristics of cameras and display devices. Therefore we correct the geometric distortion by exploiting the homography and color distortion by pre-computed look-up table. The experimental results show that the proposed measurement system yields promising estimation performance in terms of PSNR of $27{\sim}28dB$. We also carried out performance evaluation of the proposed method in terms of EPSNR and the quality of the estimated images by the proposed algerian was in fairly good range of MOS test scale.

• Journal of Nutrition and Health
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• v.39 no.8
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• pp.841-849
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• 2006

This study compared the nutritional quality of Korean adults's consumption of lunch prepared at home, commercial places, and institutions. The one day food intake data collected via 24-hour recall in the 2001 National Health and Nutrition Survey were analyzed. Individuals with 19-64 years of age were selected (n = 5,756). Sampling weights in the Survey were used to generate nationally representative estimates. Lunch was categorized into three groups according to the place where the lunch was prepared. home, commercial places, and institutions such as schools and work places. Comparison among the three groups was made for 19-39 years old men (n = 1,387) and women (n =1,572) and 40-64 years old men (n = 1,364) and women (1,433), respectively. The lunch prepared away from home contained more calories. The lunch prepared commercially was higher in calories percentages from fat than that prepared either at home or at institutions. Across the age and gender groups, lunch prepared at home contribute a high level of sodium intake. Among individuals with 40-64 years of age, but not those with 19-39 years of age, lunch prepared commercially was as sodium dense as that prepared at home. Among individuals with 19-39 years of age, the sodium density of lunch prepared commercially was about the same as that prepared at institutional food service of which the menus were planned by dieticians. Such differences in nutritional quality among meals prepared at home, commercial places, and institutions should be considered and applied for the content development of nutrition education and policy.

• Korean Journal of Community Nutrition
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• v.14 no.2
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• pp.206-215
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• 2009

The purpose of this study was to investigate the current status of foodservice management in organizations delivering meal boxes for low-income children during summer vacation. A survey was conducted with persons in charge of meal box production and service of these organizations via mail. Out of 114 questionnaires distributed nationwide, 100 were analyzed(87.8% analysis rate). Over half(53%) of the organizations delivered meal boxes consisting of rice and side dishes while the rest delivered side dishes only. About 81% of the organizations received KRW 3,000 per meal from their local governments and the rest received KRW 3,500. Only 28% of organizations had employed a dietitian. Over one-third(38%) of the respondents were unaware of the official nutritional standard of the foodservice program for low-income children during vacation. Most of the organizations(94%) had menu planned in advance. The average percentage of food cost was 84.1%. Over 40% of the organizations did not keep food samples for sanitation test(43%) and did not take any measures for keeping food temperature during delivery(45%). The organizations delivering rice and side dishes were more likely to be located in cities rather than rural areas and received higher reimbursement rate. The organizations receiving reimbursement of KRW 3,500 or hiring a dietitian were more likely to use standardized recipes, keep food samples for sanitation test, or take measures for keeping food temperature during delivery compared to the counterparts. Respondents reported that increasing reimbursement rate was the most necessary for improving the quality of meal box. This study results showed that the meal box delivery service for low-income children was not properly managed during the vacation, with regards to menu planning and food production. It is recommended that reimbursement rate for meal boxes should be adjusted depending on meal box types and local conditions.

• Journal of Information Technology Applications and Management
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• v.17 no.4
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• pp.157-180
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• 2010

The IT services industry is considered as the leading industry of the ubiquitous age that raises a nation's overall productivity and efficiency. Therefore, it is receiving increasing attention as the industry that can bring about economic takeoff and successful overseas market entrance for the next generation. In order to achieve successful development, the industry should be competitive and armed with strategies that well demonstrate the characteristics of IT services. Therefore, it is important to explore the competitive factors of the industry for its qualitative development from the perspectives of IT services industry policies and as well as IT services companies. This study categorized IT services into three types-system integration, IT consulting, and IT outsourcing- and then examined the competitive factors of each service type and their relationships with financial and non-financial performances. In conclusion, the current competitiveness of domestic IT services industry is attributed to institutions environment rather than its competitive advantages in technology, quality, know-how, and highly qualified human resources. In order to facilitate the sound growth of the IT industry and seek reasonable market competition, the environment that puts its priority on the improvement of institutions environment and the ability to carry out a project needs to be established. In all, this study can be utilized as an important knowledge for the establishment of polices to foster IT services industry and of strategies that raise competitiveness to maximize the performances of companies.

• Journal of Service Research and Studies
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• v.12 no.4
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• pp.106-124
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• 2022

This study examined whether the social support (emotional support, information support) provided by customers through chatbot service affects the satisfaction of chatbot service felt by customers and whether the satisfaction of chatbot service affects loyalty and intention to continue using chatbot service. In order to confirm the moderating effect of social presence of chatbot service, a total of 300 effective data were obtained by conducting an online survey divided into a group that recognizes social presence highly and a group that recognizes low. As a result of the analysis, the path from emotional support to satisfaction of chatbot service was supported in the group that recognized social presence highly, and the path from emotional support to satisfaction of chatbot service was not supported in the group that recognized social presence low, and the difference was confirmed in the hypothesis path coefficient. This is interpreted as the social presence affecting human emotional response.This study can provide implications for the function of social presence of chatbot service in that it applied information support and emotional support, which are two factors of social support, to chatbot service, and demonstrated the relationship between satisfaction, loyalty, and continuous use according to the degree of social presence of chatbot users.

• Journal of the Korean Institute of Educational Facilities
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• v.19 no.2
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• pp.59-66
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• 2012

Community design education has covered the worldview dimension of the collaborative courses for sustainability draws on the architectural expertise developed in a network of community projects and therefore case studies of design education by the collaborative project-based learning in terms of participants, students, teachers and architects, such as 'Learning By Design' for the K-12 comprehensive program in Massachusetts addresses how a local society can make its community sustainable by both design and education. To understand that community design and education can provide professional development in all levels of skills and knowledge across disciplines and opportunities for collaborative learning and problem-solving, this research consists of case studies of the community design education including social systems that assist in organizing the local educational program as well as promoting the programs with public awareness of the community. It covers the UNESCO-UIA agenda of the community design and education that is to enhance the physical environment relating to human interaction by developing innovative alternatives of existing community and contributing voluntarily to neighborhoods through design. As the community design collaborative of design professionals and users is a structural approach to assess design quality, the cases address how to set up the architectural program in order to share pro bono design service and provide high-quality design resources available for sustainable environment.

• IEIE Transactions on Smart Processing and Computing
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• v.2 no.6
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• pp.367-372
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• 2013

Cloud computing technology has been developing at an increasing expansion rate. Today most of firms are using this technology, making improving the quality of service one of the most important issues. To achieve this, the system must operate efficiently with less idle time and without deteriorating the customer satisfaction. This paper focuses on enhancing the efficiency of a conventional Genetic Algorithm (GA) for task scheduling in cloud computing using Fuzzy Logic (FL). This study collected a group of task schedules and assessed the quality of each task schedule with the user expectation. The work iterates the best scheduling order genetic operations to make the optimal task schedule. General GA takes considerable time to find the correct scheduling order when all the fitness function parameters are the same. GA is an intuitive approach for solving problems because it covers all possible aspects of the problem. When this approach is combined with fuzzy logic (FL), it behaves like a human brain as a problem solver from an existing database (Memory). The present scheme compares GA with and without FL. Using FL, the proposed system at a 100, 400 and 1000 sample size*5 gave 70%, 57% and 47% better improvement in the task time compared to GA.

• Journal of The Korea Institute of Healthcare Architecture
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• v.20 no.3
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• pp.7-15
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• 2014

Purpose: This study is to propose direction for healing environment design in hospital architecture considering the characteristics of elderly patients. The primary goal of a public hospital is providing cheap health care and quality service chance to the underprivileged and elderly in the dead zone. Compared to the rapid increase of the aged population and chronic diseases, Ministry of Health & Welfare is currently planning model of health promotion hospital in development plans of local based public hospital. Due to the increased elderly medical expenses, elderly patients' high utilization is considered. Methods: The literature on the design factors of healing environments were investigated. based on this, analyzed drawings of surveyed hospitals ward in architectural characteristics and observe and evaluate directly healing environment design through field surveys. Results: The design of hospital environment affects patient's therapeutic effect. There is no any official formula for hospital design but environment that architect create could be a big part of the healing process. To increase the quality of the environment, apply the characteristic factors and harmonize well as a human-centered healing environment. Implications: Healing environment design for the elderly is first necessary condition due to high proportion of elderly patients.