• Journal of Internet Computing and Services
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• v.16 no.1
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• pp.29-37
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• 2015

In this paper, we propose a robust pre-processing module for camera-based Optical Music Score Recognition (OMR) on mobile device. The captured images likely suffer for recognition from many distortions such as illumination, blur, low resolution, etc. Especially, the complex background music sheets recognition are difficult. Through any symbol recognition system, the staff line height and staff line space are used many times and have a big impact on recognition module. A robust and accurate staff line height and staff line space are essential. Some staff line height and staff line space are proposed for binary image. But in case of complex background music sheet image, the binarization results from common binarization algorithm are not satisfactory. It can cause incorrect staff line height and staff line space estimation. We propose a robust staff line height and staff line space estimation by using run-length encoding technique on edge image. Proposed method is composed of two steps, first step, we conducted the staff line height and staff line space estimation based on edge image using by Sobel operator on image blocks. Each column of edge image is encoded by run-length encoding algorithm Second step, we detect the staff line using by Stable Path algorithm and removal the staff line using by adaptive Line Track Height algorithm which is to track the staff lines positions. The result has shown that robust and accurate estimation is possible even in complex background cases.

• Journal of the Korean Institute of Rural Architecture
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• v.16 no.4
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• pp.43-50
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• 2014

Since the introduction of the Departmentalized Classroom System in 2009, schools that operate the system experienced many changes in terms of school management, educational courses, and school environment. In particular, class-based classrooms changed into departmentalized classrooms and staff rooms became teachers' support centers and research rooms to create an environment that is apt for the management of departmentalized classrooms. Students have also come to move from departmentalized classrooms to departmentalized classrooms in which homebases were prepared as a space for students to rest and enjoy a stable school life. As such, homebases as a space for students to enjoy school life are indispensable and are becoming more important for the management of the Departmentalized Classroom System. Thus, it is necessary to investigate in detail the state of the establishment of homebases in schools that operate the system. In line with this, this paper sampled 59 schools that have managed the system as an advanced system for over 2 years and conducted school visits and held interviews to investigate and analyze the placement, function, and scale of homebases as well as to provide basic material on homebases.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.578-590
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• 2013

The subject study was targeted towards nutrition teacher (dietitian) of elementary, middle, and high schools in Seoul areal. In addition, this study was to investigate the current status of school foodservice securement facilities & equipments and to analyze the obstructive factors for executing the HACCP system. The aim of this study was to provide base-line data so that a more efficient & effective sanitary management system for school foodservise can be settled in. All surveys were distributed and collected via email. A total of 305 survey papers were collected and out of these, 300 school results were analyzed and the results are as follows. The order of the securement facilities & equipment furnished were pre-handing equipments>washing>cooking>inspection>facilities>storage>space area>distribution equipments. The awareness of obstructive factors in executing the HACCP system was a total of 3.17 points and the order was as follows. The general obstructive factors>obstructive factors in the cooking staff executing the HACCP system>collaboration between the school/team leaders and the budget supporting department>obstructive factors in the nutrition teacher (dietitian) executing the HACCP system. School foodservice securement facilities & equipments in Seoul area must be renovated and modernized so as to improve its current situation. Furthermore, leadership programs are necessary to enhance nutritionists' understanding of the HACCP system and the cooking staff's competencies in instructing and supervising.

• Korean Journal of Community Nutrition
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• v.16 no.1
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• pp.98-112
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• 2011

This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: $9.9\;m^2$ for the receiving area, $56.1\;m^2$ for the pre-preparation area, $10.5\;m^2$ for the food storage area, $6.0\;m^2$ for the supplies storage area, $97.8\;m^2$ for the cooking area, $33.6\;m^2$ for the service area, $52.5\;m^2$ for dish washing area, cafeteria $410.5\;m^2$, $4.5\;m^2$ for the front room, for a total of $725.8\;m^2$. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.

• Fashion & Textile Research Journal
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• v.24 no.6
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• pp.756-765
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• 2022

The purchase-related responses of MZ generation consumers may vary depending on the environmental factors of the fitting room. Therefore, this study extracted and systematized fitting room characteristics in the retail fashion environment. In-depth interviews were conducted with a total of 50 informants to collect data on the experience of using the fitting room. Then, a qualitative analysis was performed. First, results confirmed that the environmental factors of the fitting room include physical (spatiality, functionality, comfort, and convenience) and human (interactivity and congestion) aspects. Next, additional analysis was performed on functionality and interactivity to clarify the influence of environmental characteristics of the fitting room. These factors were classified into qualitative categories. The study results confirmed that, in the case of functionality, preferred lighting and mirror factors vary depending on the clothing product type, the place and situation for wearing, and individual characteristics. Furthermore, regarding interactivity, the preference for the presence of sales staff or companions differed according to personal traits and the need for additional information and evaluation. The study provides valuable information for effective fitting room space planning for offline fashion stores to meet the needs of MZ generation consumers.