• 제목/요약/키워드: Kim Gu

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하천유량 오차의 평가

  • 김원;김상호;김동구
    • 한국수자원학회:학술대회논문집
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    • 한국수자원학회 2001년도 학술발표회 논문집(II)
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    • pp.703-708
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    • 2001

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Analysis on Sanitation Management Practices in Restaurants in Seoul using the Sanitation Grading System Evaluation Index

  • Kim, Hee-Su;Lee, Ae-Rang;Kim, Gun-Hee
    • Food Quality and Culture
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    • 제3권1호
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    • pp.27-33
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    • 2009

  • This study evaluates the effectiveness of the "Seoul Sanitation Grading System Evaluation Index" developed earlier and to analyze sanitation management practices in restaurants in Seoul, Korea. The categories evaluated were the food management standard, facilities/equipment standard, and essential checking items specified in the law. These items were graded and classified into A ($100{\sim}90$), B ($89{\sim}80$), C ($79{\sim}70$) and Score (less than 69) based on the criteria set by the present researchers. We randomly selected 56 restaurants in five local cities (Jung-gu, Seocho-gu, Jongno-gu, Songpa-gu and Yeongdeungpo-gu) and investigated each by actually visiting the site of business. The achievement rate for food management standard was 80.8%; as for the specific items in the category, it was the highest in food ingredients at 77.1% and the lowest in food storage at 62.1%. For the facilities/equipment standard, the achievement rate was 77.8%; as for the specific items in the category, it was the highest for vermin at 88.1% and the lowest for operation at 70.8%. The achievement rate for overall individual sanitary management was 70.7% and in the category, the lowest score was seen in hand washing at 57.1%. The overall average score of sanitation management practices using the Seoul Sanitation Grading System Evaluation Index in restaurants in Seoul was 73.7, which fell into the C category. As for the number of restaurants in each grade category, there were 10 (17.9%) in each category of A ($100{\sim}90$), B ($89{\sim}80$) and C ($79{\sim}70$) with 30 (53.6%) scoring higher than 70, whereas those scoring less than 69 included 26 (46.4%). The average scores for those restaurants designated by local governments (exemplary restaurants, general restaurants, best Korean restaurants in Seoul) were not significantly different; however, they were higher in franchises than those small restaurants ran by individuals.

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방사선과(放射線科) 학생(學生) 특성(特性)에 따른 교수(敎授)-학습방법(學習方法)의 실태(實態)와 개선방향(改善方向) (Improvement and Actural States of Radiotechnological Instruction by Student's Characteristics)

  • 이후민;김학성;이상석;오현주;김성수;김영일;김흥태;임한영
    • 대한방사선기술학회지:방사선기술과학
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    • 제17권2호
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    • pp.57-68
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    • 1994

  • We have been received questionnairs on the general characteristics and cognition of radiotechnological students, instruction which they hope, and the present processing actural states of instruction to 610 numbers of 2, 3 years radiotechnological students in korea. We have been perceived the actural states of radiotechnological instruction by the results of questionnaires, therefore, the imperfections of student's contentment, lack of instruction plan and audio-visual material's practical use, insufficient of study activities on instruction process, lack of clinical adaptation and practice of lecture evaluation were founded. We propose the solving method of these problems as the improvement of instruction. It is necessary for the will and effort of college and teacher to practices these problems.

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