• Culinary science and hospitality research
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• v.21 no.3
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• pp.181-197
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• 2015

This study examined the influence of perceived value, perceived quality, reasonable price of subtropical vegetables on trust, purchase intention and word of mouth among hotel chefs. For this investigation, a survey was carried out targeting hotel chefs in Korea with experience with subtropical vegetables. A total of 380 questionnaires were distributed to selected chefs over 20 days from October 1st to October 20th, 2014, of which 353 valid questionnaires were used after the exclusion of responses missing values or too much weighted tendency. A frequency analysis, factor analysis, correlation analysis, and multiple regression analysis were conducted with the use of the SPSS 18.0 package. The analysis results are as follows. First, perceived value, perceived quality and reasonable price had a positive influence on trust. Second, trust had a positive effect on purchase intention and word of mouth. Third, purchase intention positively influenced word of mouth.

• Cartoon and Animation Studies
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• s.17
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• pp.97-115
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• 2009

Most films have not made by original storytelling. They get their storylines and themes from diverse sources such as novels, comics, performing arts, and previous film products. Comics have become a primary source for film production since 1960s in such nations as Japan and USA. In the contemporary period, this becomes a more visible trend in many countries including Korea, China, and France. Unlike novel, comics combine words with images. Since a comic strip isa graphic medium in which visible images are created in order to express a sequential narrative, it seems more relevant when films adapt original comics in order to recreate new products. The progress of 3D graphics technology enables film creators to realize imagined images in screen, most of which were once imagined only in comics. Keeping an eye on the strength of comics, this study tries to tries to investigate the relationship between a comic strip and its adaptation to film. It will firstly discuss the cases of comics in Korea, which are adapted to film in Korea. And this study will discuss "Le Grand Chef"as a case study in order to investigate what is the difference between original comics and film adaptation.

• Smart Media Journal
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• v.7 no.4
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• pp.9-16
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• 2018

In order to improve the economics and flexibility of cloud computing, tendency to automate the operation and management of cloud resources has become complicated. However, while automation for cloud storage depends on the manufacturer's storage hardware, it cannot flexibly support the storage type in accordance with users' needs. In this paper, we propose an automatic configuration module that supports block/file/object storages suitable for user environment. In order to automatically install ceph, a cloud storage, we propose an automatic installation and configuration module based on the Chef configuration management tool. In addition to that, we also propose an automatic configuration module based on a shell programming in pursuit of enabling users to use ceph storage of block/file/object. The proposed method can automatically set up and manage shared file, block, and object storages in a virtual or physical user environment with no hardware dependencies.

• The Journal of the Society of Stroke on Korean Medicine
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• v.20 no.1
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• pp.75-81
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• 2019

■ Objectives The purpose of this study is to report the improvement of dilated cardiomyopathy after traditional Korean medical treatment; herb-med, acupuncture, moxibustion. ■ Methods A patient with cardiomyopathy whose chef complaint was oversleep, shortness of breath, fatigue and coldness of hand-foot received inpatient treatment from September 2^nd 2019 to September 23^rd 2019. And we analyzed treatment progress and result. ■ Results We observed that traditional Korean medical treatment decreased symptoms; Fatigue by 30% and Coldness of hand-foot by 100%. And The patient's general condition is improved. ■ Conclusion We report this clinical study to be helpful in treating patients of dilated cardiomyopathy by traditional Korean medicine.

• Bulletin of the Korean Chemical Society
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• v.31 no.3
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• pp.630-634
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• 2010

The synthesis and ion binding properties of calix[4]pyrrole bearing pyrene moieties appended to one side of the calix[4]pyrrole are reported. The key feature is the presence of flexible fluorescence arms attached to the calix[4]pyrrole ring in a cis-fashion. The preliminary solution phase anion and cation binding studies revealed that the systems can be in fact as viable sensors for anionic guest.

• Bulletin of the Korean Chemical Society
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• v.35 no.1
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• pp.277-279
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• 2014

• Journal of environmental and Sanitary engineering
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• v.14 no.4
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• pp.99-109
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• 1999

Enteropathogenic Yersina enterocolitica is an important cause of human and animal disease. Phenotypic and genotypic characteristics currently used to identify Yersinia enterocolitica are not necessarily sufficient to differentiate pathogenic from non-pathogenic strains or to analyze the epidemiology of yersiniae at a molecular level. To improve the characterization of Yersinia enterocolitica, A total of 65 isolates of Yersinia enterocolitica were examined with bioserotyping, antibiotic susceptibilities, PFGE, PCR-ribotyping. Genomic DNA pattern generated by PFGE are highly specific for different strains of an organism and have significant value in epidemiologic investigations. The PFGE analysis of Not I-digested chromosomal DNA of Y. enterocolitica were performed with a CHEF Mapper(Bio-Rad, USA). Not I generated 19 restriction endonuclease digestion profiles(REDP). PCR-ribotyping, performed with primers complementry to conserved regions of 16S and 23S rRNA gene, generated 13 ribotypes. PCR-ribotyping can be considered a good technich for subtyping strains of Y.enterocolitica.

• Culinary science and hospitality research
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• v.8 no.1
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• pp.23-41
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• 2002

Ordinary, the hotel Career Development that cooks are hi red, then OJT and evaluation, disposition. It means that cook to set in order with licence and to carry-out effect But it is not continue forever about the job demand, attitude, ability of cook. The Executive Chef and depart of career development have to plan for problems now and a long time of time to cooks. Demand of cook career development are sociality and economical. Because the hotel needs a high-grade cook for keep competitive in changing surround. internal resources are more effect ive when require without delay man power than hire urgent. It is not only lack career development to cook, probably face up to retirement at one time and foment social order but also cook lose their a right to labor. Cook supports their family and grow, economic base for ethical by labor, so have to carry their point. In addition the domestic five stars hotel's career development structure are very simple and infirm, so it cause stagnation to position, lead to negative vision and show a drop in efficiency. Therefore the hotel must investment about Career Development.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.38-49
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• 2017

The purposes of this study were to examine the motivation of career choice for chefs in luxury hotels through IPA analysis based on the differences between importance and satisfaction, and to investigate the impact of motivations of career choice on job satisfaction. The results are as follows. First, "matched aptitude" and "interest in cook" were found as factors of importance and satisfaction. Second, sufficient reward should be provided through incentive, increasing salary, and promotion. Third, the system of internship and temporary employee should be revised, and the motivation should be provided through performance-based reward and incentive system. Fourth, fair personal evaluation, transparent promotion system, fair reward system should be required to increase job satisfaction. Fifth, internal environment is important rather than social reputation or popularity for those who consider chefs as future career.

• Culinary science and hospitality research
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• v.4
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• pp.295-315
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• 1998

This paper attempts to examine the degree of chef's satisfaction on food purchasing in 5-star hotel in Seoul. Nowadays, hotel industry in Korea is becoming more and more competitive and the hotel products higher education. Among a range of divisions in deluxe hotel in Seoul, in particular, a F&B division has been more profitable than the others. It is widely accepted that the proportion of revenue obtained from F&B sales is higher than that of revenue from room sales. However, under the IMF intervention, hotels in Korea trend to depend on room sales rather than F&B sales in terms of profit. In such a environment, it is essential that F&B division should carefully seek for an appropriate purchasing procedure which will affect an organizational structure and allow the company to fulfill its goals. Moreover, it is timely their performance and quality of services through ideal food purchasing procedure. In this paper, the author uses a survey technique distributed to approximately 200 chefs who work at 5-stars hotel in Seoul. The author expects that this paper will contribute to the researchers or practitioners who might need a reference on the food purchasing system.