• 한국농촌건축학회논문집
• /
• 제20권3호
• /
• pp.11-18
• /
• 2018

Suhwa Kim Hwan-gi established his own unique world of art based on Korean-style lyricism with his sophisticated and sublimated formative language as the first generation of Korean abstract artist. He made his name known not only in Korea but New York and Paris, the center of contemporary art. Presently, there is almost no material left for us to examine how Kim Hwan-gi's house looked in the first place. But there is a painting that chef Kim Am-gi possesses where we can find the image of painter Kim Hwan-gi's house drawn by recalling the memories at home in a far-off land. With that, we can see it should be the original looks of that house. To examine the original looks of Kim Hwan-gi's house when it was built, this author studied the closure land registration map. By analyzing 29 land registration maps around Eupdong-ri of Gijwa-myeon in Muan-gun of Jeollanam-do produced in 1917 which National Archives of Korea possesses, this researcher could figure out the status of land registration around Kim Hwan-gi's house with No. 15 and 22 drawing boards. According to the results of considering aerial photographs after the emancipation that National Geographic Information Institute possesses, this author has found that the arrangement of Kim Hwan-gi's house was changed from 1954 up to 2008. In 1954 aerophotos, we can see the main building and studio in Kim Hwan-gi's house and there was an additional structure between them. Kim Hwan-gi's house was built before 1925. The main building presently designated as a cultural asset and also the sarangchae arranged in the east and the studio, too, were built in the similar period.

• 경영과학
• /
• 제27권2호
• /
• pp.81-95
• /
• 2010

There is an increasing interest in contents such as movie, drama and game using transmedia storytelling. It includes Le Grand Chef, The War of Flower, Dae Jang Geum, The Matrix, Harry Potter and The Lord of the Rings. However, transmedia contents have not always been successful. To study the factors affecting possible outcomes of transmedia storytelling, we analyzed the intention on transmedia of potential consumers who have not been exposed to transmedia contents before. To this end, we investigated two different cases : first, potential customer intention to watch dramas which will be produced after launching comic-based movies; second, potential customer intention to see movies which will be made after broadcasting comic-based TV dramas. In each case, we analyzed the outcomes from potential customers by applying several variables including gender, exposure to the original and components of contents (plot, quality of act and music etc). Our study showed that potential customers prefer movies or TV dramas with quality of acting, directing, casting and storylines. Interestingly, the quality of acting is more important in dramas than in movies and casting is an appealing factor to potential customers in movies. In TV drama cases, potential customers have high watching intentions when they read the original content. Among them, male potential customer have low watching intentions on TV drama when they did not read the original content. However, female potential customers have high watching intentions on TV drama regardless of the previous exposure to the originals. In movie cases, female potential customers have higher intentions on seeing movies than male. These results suggest that one needs to consider several factors such as casting, acting and gender for generating transmedia contents with a high probability of success.

• 한국식생활문화학회지
• /
• 제34권4호
• /
• pp.401-410
• /
• 2019

This study investigated the influence of the quality of a business management consulting service and the mediating effect of utilizing a business management consulting service. For this purpose, data was collected from 200 self-employed workers of the Moonchang market in Dasejun, the Yongdap market in Seoul and the Jatgeoeul market in Gapyeong. The result of the study are as follows. First, it was found that the quality of interaction, the quality of the result and the quality of the physical environment have significant influences over peoples' financial aptitude. Second, it was found that the quality of the interaction, the quality of the result and the quality of the physical environment have significant influences over peoples' non-financial aptitudes. Thirds, the evaluation of a mediating effect of utilization of a business management consulting service on the relationship between the quality of a business management consulting service and business performance showed that it has a significant influence in all ways and so this, proved its mediating effect. Therefor, as one of the means to activate traditional markets in Korea, it would be beneficial to actively introduce a business management consulting service and this would achieve a better performance through efforts to change the perception of employees and consultants about post-management of business management consulting services.

• 대한영양사협회학술지
• /
• 제17권2호
• /
• pp.142-160
• /
• 2011

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

• 한국식생활문화학회지
• /
• 제16권5호
• /
• pp.407-415
• /
• 2001

The purposes of this study were to assess th importance and performance of food suppliers and to explore the ways to improve the school foodservice purchasing management. The questionnaire regarding purchasing was composed of two parts. The part one consisted of questions on general characteristics of dieticians and school foodservice operations, and the part two was composed of questions on the importance & performance of food suppliers. Completed questionnaires were received from 286 dieticians of elementary school foodservice operations in Seoul. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. In dieticians' demographic data, 36.6% were over 30 years old, 32.4% were $28{\sim}29$ years of age and 31.0% were below 27years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The school foodservice operations which employed a chef were 50.3%. The food suppliers' attributes that were recognized by the dieticians with high value of mean importance scores were: food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean score for importance was 4.33('important') out of 5 and mean score for performance was 3.50('so-so') out of 5. By IPA techniques, the attributes that deserve higher attention were those that ranked high in importance and low in performance(Quadrant A). The coordinates in Quadrant A were geographical location of supplier, maintenance of food quality, provision of information on cost variation and salesman's knowledge.

• 대한영양사협회학술지
• /
• 제9권4호
• /
• pp.288-296
• /
• 2003

The purposes of this study were to assess the school foodservice purchasing practices and to explore the ways to improve the school foodservice purchasing management. The purchasing questionnaire was composed of three parts, the part one consisted of questions on characteristics of dietitians and school foodservice operations, and the others consisted of questions concerning purchasing practices and importance & performance of food suppliers. 286 dietitians of elementary school foodservice operations in Seoul were participated with the survey. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. The school foodservice operations which employed a chef were 50.3%. Only one third of the dietitians(34.1%) reported having been involved in the selection of food suppliers. In dietitians' demographic data, 36.6% were over 30 years old, 32.4% were 28-29 years of age and 31.0% were below 27 years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The food suppliers' attributes with high scores of mean importance were food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean scores for importance and performance were 4.33('important') and 3.50('so-so') out of 5. In the comparison of importance attributes, produce suppliers had a significant higher score on suppliers(P<0.05) than processing food suppliers. Processing food suppliers received significant higher performance scores on product(P<0.05) and service(P<0.05) compared to produce suppliers.

• 한국식품조리과학회지
• /
• 제25권6호
• /
• pp.677-689
• /
• 2009

The purpose of this study was to evaluate food safety practices and knowledge of foodservice workers at senior welfare centers. A self-administrated questionnaire was administered to 1200 foodservice workers at senior welfare centers in Seoul, Incheon and Gyeonggi province. Two hundred five responses were returned, with 181 usable for analysis. Statistical analyses were conducted using SPSS for Windows(ver.14.0). Volunteers of respondents comprised 64.1% while chefs and employees comprised 20.9%. Food safety practices were assessed using a 5-point scale(1: strongly disagree - 5: strongly agree), and the average score of food safety practices was 4.27. For specific practices, 'personal hygiene (4.46)' scored the highest, followed by 'cleaning and sanitizing(4.43)', 'separate handing(4.40)', 'cooking process(4.11)', and 'receiving and storing(4.05)'. There were significant differences in the practice average score by age(p<0.01) and experience of food safety education(p<0.01). The total score for food safety knowledge was 14.43 out of 20 points. In the category of food knowledge, 'equipment and facility(80.5%)' had the highest correct answer rate, followed by 'personnel hygiene(75.9%)', 'cooking process(70.4%)', and 'cleaning sanitizing(65.8%)'. There were significant differences in the knowledge total score by job type(p<0.05), age(p<0.05), working experience(p<0.05), chef certification (p<0.01), and frequency of food safety education(p<0.01). The knowledge and practice scores were significantly correlated(p<0.01). This study suggests that food safety education for foodservice workers should be conducted continuously and repetitively, and the development of proper education materials is needed to improve the effectiveness of food safety education for chefs, employees and volunteers at senior welfare centers.

• 한국식생활문화학회지
• /
• 제21권6호
• /
• pp.629-637
• /
• 2006

This exploratory study is to analyze the status of star menus and suggest the development strategy of star menus in the western restaurants of the tourism hotels in Seoul. The data was collected from the chefs who have been working over 15-years in tourism hotels in Seoul by judgement sampling. The questionnaire was composed of Miller and Pavesic's 'Fifty tips for a successful menu' and Khan's 'The evaluation of menu item development', The 30-menu items were selected from the 1st survey on the menu items that were high in both popularity and contribution margin by menu engineering method. The selected menu items were analyzed by 14 lists: simplicity, ready availability of ingredients, quality, flavor, presentation, preparation, service method, nutrition quality, preference, profitability, serving temperature, descriptive copy of menu and publicity. As a result of the study, appetizer category was recorded the highest score by 4.09. Smoked salmon, Tomato and mozzarella cheese, Cream of mushroom, Cream of asparagus, French onion soup, Grilled beef tenderloin, Grilled rib-eye steak, Roasted lamb rack, King prawn, Seafood spaghetti, Chef's salad, Caesar salad, Organic salad, Fruit plate, Italian tiramisu and Yogurt ice cream were recorded high score. The development strategy of star menu is belows : the menu writer must consider the productivity, effectiveness, popularity and profitability, the regular customers want varieties and creativity in the menu and the operators have to include the star menu items in the set menu.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제7권
• /
• pp.61-85
• /
• 1997

1. Background of the Study Old Testament time made some food and Sauces. Cosher food is God's Covernant. Ancient Greek cooking and Roman cooking had been Sauces. Much of what we know of Greek gastronomy is found in the writting of Archestrate, cooking is sigle and direct, Sauces are Cumin, Vinegar, Roman culinary comes from mareus, first century A.D. many of the ingredients used in apicius's recipes are seen againg in midival Eurpean cooking. ① Cumin Sauce for Oyster ② Sauce for grounds, puree, and cardoons. 2. Culinary in the Middle ages Liaquid Flavorings their Sauces tested Verjuice and Vinegar are most often called for when a Liquid is needed, Spices and Liaisons. 3. Cookery the eighteenth century The eighteen the century brought about greated Systemization of basics, coulis, Jus, and bouillons. 4. The twentieth century culinary Careme were Systematized and recorded by Auguste Escoffier in his Guide Culinare Standardized. 5. Grand Sauces are Considered one of the greatest test of a Chef's Skill, Whether they are classics, Such as Sauce, Supreme, demand the highest technical expertise. The Successful paring of Sauce with a good demonstrates an understanding of the food and an ability to judge. Sauce making allows the cook more freedom to work flavors, textures, Aromatics, Tasty, and color than any other area of cooking. A Sauce is never eaten alone, function, balance, the direct flavor, Sauces presents the basic Sauce-making techniques that have been used in the past and that are popular today, Sauces are organized around the primeifhes of classic world cooking 6. Grand Sauces are 1) Brown Sauces are 1) Brown Sauce ① Demiglace ②Espagnole ③ Fond de veau 2) Bechamel Sauce 3) Velote Sauce 4) Tomato Sauce and 5) Hollandaise Sauce ① Brown Sauce made with Stock, Roux, Tomato Paste and Mirepoix. ② Bechamel Sauce made with Roux and Milk. ③ Veloute Sauce made with Roux and White Stock. ④ Tomato Sauce made with Tomto, Vegetable and Stock. ⑤ Hollandaise Sauce made with Egg and Butter.

• 한국조리학회지
• /
• 제15권1호
• /
• pp.296-308
• /
• 2009

이인자의 연구에 따르면 우리나라 조리사 수는 120만 명을 넘는다. 그럼에도 조리사 환경과 관련된 연구는 찾아보기 어렵다. 그렇지만 현재 조리사들이 작업 현장에서 신고 있는 신발을 조사하여 보기로 하였다. 대부분의 조리 작업 현장에서 일어나는 사고의 유형은 신고 있는 신발에서 기인한 것으로 보고, 본 연구는 조리 종사원들이 작업 환경에 적합한 신발에 관한 연구로서 본 신발을 개발함으로써 조리 현장에서 일어나는 미끄럼 등과 같은 잠재 위험에서 조리 종사원들을 보호하고 피로감을 줄여 업무 효과를 높이려는데 그 목적이 있다. 조리화에 대한 연구가 없기 때문에 조리 종사원들이 현재 신고 있는 안전화를 네 가지 요소에 중점을 두고 실험하였다. 이 네 가지 요소 실험을 바탕으로 무게와 미끄러움 정도, 인열 강도, 박리 강도를 실시한 결과에 따라 새롭게 만들어질 조리화에 대한 기준을 제시하였다. 그 결과로서 조리화의 무게는 체중에 1% 내외로 만들어져야 하며, 미끄러짐 저항도는 0.50 $\mu$, 인열 강도는 50.0 N/mm, 박리 강도는 3.0 kg/cm의 기준치를 제시하였다.