• 인터넷정보학회논문지
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• 제16권1호
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• pp.29-37
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• 2015

이 논문에서는 모바일 기기상에서 카메라기반 악보인식을 위한 오선 두께와 오선 간격을 추정하는 전처리 기술을 제안한다. 캡쳐된 영상은 조명이나, 흐려짐, 저해상도 등의 많은 왜곡으로 인해 인식에 어려움이 있다. 특히 복잡한 배경을 가지고 있는 악보 영상인식의 경우 더욱 그렇다. 악보 기호 인식에서 오선 두께와 오선 간격은 인식에 큰 영향을 끼친다. 이들 정보는 이진화에도 사용되는데, 복잡한 배경을 가지고 있는 경우 일반적인 이진 영상은 오선 두께와 간격을 추정하는데 만족스럽지 못하다. 따라서 우리는 에지영상에서 런-길이 엔코딩 기술을 이용해 오선 두께와 간격 추정하는 강건한 알고리즘을 제안한다. 제안된 방법은 2단계로 구성되어 있다. 첫 번째 단계는 소벨 연산자에 의해 영역별로 에지 영상을 기반으로 오선 두께와 간격을 추정한다. 각 에지 영상의 열은 런-길이 엔코딩 알고리즘에 의해 기술된다. 두 번째 단계는 안정한 경로 알고리즘을 이용한 오선 검출과 오선 위치를 추적하는 적응적 LTH알고리즘을 이용한 오선 제거이다. 실험결과 복잡한 영상의 경우에도 강건함과 높은 인식률을 보였다.

• 한국농촌건축학회논문집
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• 제16권4호
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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.

• 한국식품영양학회지
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• 제26권3호
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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.

• 대한지역사회영양학회지
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• 제16권1호
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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.

• 한국의류산업학회지
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• 제24권6호
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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.