• Culinary science and hospitality research
• /
• v.12 no.1 s.28
• /
• pp.144-156
• /
• 2006

In the survey of Korean and Japanese female students at the age of $20{\sim}22$, the conceptions of Japanese, Korean, Chinese and Western daily foods were recorded by SD and factor analysis and their perceptions about cuisine of their own countries and other countries in the diets of young people were figured out on the basis of their conceptions. The results are given below. The trends of perceptions about cuisine of their own countries and about Chinese and Western cuisine were coincided in both the Korean and the Japanese. The perceptions of their own countries‘ cuisine might seem to be traditional, familiar, cheap, and delicious. About Western cuisine, they felt that it seemed to be elegant and expensive but not familiar or delicious. Furthermore, the Korean had stronger perceptions about it than the Japanese had. For Chinese cuisine, the Korean felt the same as they did toward the Japanese foods just as the Japanese felt that the Korean cuisine was similar to the Chinese cuisine. The Japanese have thought that the Korean food-style was similar to that of their own country and Kimchi and Bulgogi have emerged in popular Japanese cooking. Also, they felt that the Korean cold noodle dish and Bibimbab were very familiar. On the other side, the Korean have become familiar with sushi, grilled meat, and Japanese noodles, but they were not familiar with other foods.

• Human Ecology Research
• /
• v.52 no.3
• /
• pp.267-274
• /
• 2014

The purpose of this study was to investigate the effects of an after-school cooking program on the eating habits and sociality of children. Thirty five children from the 3rd to the 6th grade of G Elementary School participated in this program comprising 12 periods of cooking activities, from May to August 2013. The content of the after-school cooking program included japchae, topokki, jajangmyeon, oi sobagi, cake, snack wrap, vegetable fried rice, sticky noodle, sushi, pizza, rice muffin, and sandwiches. Before and after learning, the participants' eating habits and sociality were investigated. The study analyzed the mean, standard deviation, and Wilcoxon Matched-Pairs Signed-Ranks Test results for a comparison between the pre- and post-test results. On the basis of the research findings and discussions, the study reached the following conclusions. First, the after-school cooking program was analyzed as being helpful and useful in categorizing the eating habits of children as sanitary dietary life, well-mannered dietary life, and healthy dietary life. Further, more girls than boys fostered effective eating habits. Second, the after-school cooking program was analyzed as being helpful and useful in determining sociality and more girls than boys fostered effective sociality. Third, cooking is an appropriate topic for the after-school program of Korean elementary schools, and the cooking program has expanded in G Elementary School after the abovementioned experiment.

• Parasites, Hosts and Diseases
• /
• v.56 no.3
• /
• pp.215-227
• /
• 2018

Along with globalization of traveling and trading, fish-borne nematodiases seems to be increasing in number. However, apart from occasional and sporadic case reports or mini-reviews of particular diseases in particular countries, an overview of fish-borne nematodiasis among travelers have never been performed. In this review, we gathered fish-borne nematodiasis among travelers for recent 25 years by an extensive global literature survey using appropriate keywords, e.g. travelers diseases, human infection, anisakiasis, gnathostomiasis, capillariasis, sushi, sashimi, ceviche, Gnathostoma, Pseudoterranova, Anisakis, Capillaria, etc., as well as various combinations of these key words. The Internet search engines PubMed, Medline, Google and Googler Scholar were used as much as possible, and the references of every paper were checked in order to identify useful and reliable publications. The results showed unexpectedly high incidence of gnathostomiasis and low incidence of anisakidosis. The different incidence values of the infection with several fish-borne zoonotic nematode species are discussed, as well as some epidemiological aspects of the infections. The difficulties of differential diagnosis in non-endemic countries are emphasized. It is concluded that travelers must avoid risky behaviors which can lead to infection and that physicians and health authorities must advice travelers on the risks of eating behaviors during travel.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2017.11a
• /
• pp.1034-1036
• /
• 2017

최근 가구별 라이프스타일의 변화로 외식 소비문화가 증가하면서 간편하면서도 건강한 음식인 회전초밥을 찾는 수요도 늘어나고 있다. 하지만 기존 회전초밥 가게는 레일 위의 초밥을 일일이 직접 확인하고 만들어야하는 번거로움이 있어 판매량 및 초밥 현황 파악에 정확성이 낮으며, 소비자는 초밥의 신선도가 떨어져도 알 방법 없다. 본 논문은 이러한 문제들의 해결책으로 라즈베리파이를 이용한 초밥 관리 시스템을 제안한다. 이 시스템의 첫 번째 기능은 회전하는 레일에 부착된 파이카메라로 영상처리를 하여 불필요한 인력 없이 한눈에 레일 위의 초밥을 확인한다. 두 번째 기능은 RFID 태그로 시간을 체크하여 최대한의 신선도를 유지하면서 고객에게 상품을 제공한다. 세 번째 기능은 카메라와 RFID로 판매량을 파악하고 웹에서 조회 가능하게 한다. 즉, 이 시스템은 실시간으로 판매량과 초밥 공급을 확인할 수 있도록 하고, 더욱 신선한 상품을 제공하여 상품의 질적 향상과 일의 효율성을 높일 수 있도록 한다.

• Journal of the Korean BIBLIA Society for library and Information Science
• /
• v.22 no.4
• /
• pp.189-211
• /
• 2011

With the changes in information production and transaction, the ratio of electronic resources in library collection is increasing. Statistical date on usage of electronic resources is an important indicator for library management and development of information service. This study analyzed current state of global standards of usage statistics, and definition and features on electronic resources. It also provides current states of usage statistics data on electronic resources applied by major vendors and publishers. Based on the results of the study, this study proposed the methods to apply statistical data on usage of electronic resources to library management and development of information service.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.5
• /
• pp.623-633
• /
• 2006

This study surveyed the selection attributes and degree of satisfaction among Japanese restaurant customers by conducting frequency analysis on the data. Among all types of Japanese restaurants customers selected sushi bars the most (48.2%), and they considered taste (73.9%), price (34.8%), and service (22.2%) to be very important. When eating at Japanese restaurants, satisfaction differences among sanitation (p<0.05), price (p<0.05), and unique design (p<0.1) each had a significant difference with F values of 3.313, 3.208, and 2,702, respectively. factor analysis of the effect of selection attributes on Japanese restaurant performance revealed three factors; image, service, and food. Their combined satisfaction was 61.41%, and each of these three factors showed a Cronbach's ${\alpha}$ value of 0.744, 0.739, and 0.623 in the reliability analysis, respectively, thus demonstrating the overall level of reliability. Multiple regression analysis showed that increased overall satisfaction of Japanese food was related to the satisfaction levels of food and service, and not to that of surrounding satisfaction.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.3
• /
• pp.322-328
• /
• 2007

This study surveyed customers regarding their recognition and preference attributes for Japanese food. The results showed that the percentage preferring Japanese food was approximately 41.2%. The primary reason for this preference was 'taste' with 72.7% and 'sanitation' with 6.5%. The favorite Japanese food was sushi(41.3%) costing in the range of \$10,000{\sim}20,000$. Correlations analysis on the satisfaction between general characteristics and Japanese food showed there were significant differences among ages(p<0.l), and men rather than women those residing in Seoul rather than other areas, and university graduates rather than those with other educational degrees showed higher satisfaction with Japanese food. Regarding occupation, office workers with monthly incomes from \$2,000,000{\sim}3,000,000$ showed higher satisfaction. The trend for using Japanese take-out food was low(59.4%) and the drawbacks for using take-out food were 'poor quality' (39.3%) and 'expensive price'(24.7%).

• Journal of the Korean Society of Food Culture
• /
• v.23 no.5
• /
• pp.595-604
• /
• 2008

This study was conducted to evaluate the menu of a Japanese restaurant in a first class tourism hotel. The calculations used for the menu analysis were conducted using MS Excel 2003. Several previous studies have been conducted to analyze menus. For example, Pavesic used of the weighted contribution margins (WCM) and potential food cost (PFC%) to evaluate menus, while Kasavana & Smith used the mix margin (MM%) and unit contribution margin (CM) to evaluate menus. The menu engineering method focused on the customer's viewpoints, while the Cost/Margin analysis method considered the manager's viewpoints. The menus that need continuous keeping Kasavana & Smith (Star) and Pavesic (Standard) included 'Assorted sashimi with side dishes (big), 'Lunch box special', 'Tempura course', 'Broiled Spanish mackerel and side dishes', 'Shrimp tempura', 'Special sushi', 'Seafood Udong', 'Buckwheat noodles'. The results of this study should increase customer satisfaction and profits at the Japanese Restaurant.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.5
• /
• pp.597-602
• /
• 2007

For the hotel industry, the situations having difficulties in management are becoming we planed by the rises of the cost and labor costs, the imbalance between supply and demand, stiffening competitions between the hotels. Therefore, there has been a plan for a great change to attract customers, escaping from the existing form of management in order to secure competitive powers in the food and beverage field. For that purpose, we plan to investigate into the preference of buffet restaurants in ten 5star hotels in Seoul. By the analysis, we also plan to present the menu concepts that stand out and are preferred by the customers in managing semi-buffet restaurants. Therefore, the linear and planar coordinate values of the H Hotels and I Hotels came out both positive(+) as results of a similarity analysis using MOS, we can predict that they would be positioning on the same dimension. Furthermore we can predict that the menu of antipasto, sushi, sashimi and desserts would be positioning on the same dimension as a result of analysis of the most preferred menu by customers for each station in managing a semi-buffet restaurant. Based on these results, there must be continuous supervision over the menu of buffet restaurants.

• Culinary science and hospitality research
• /
• v.11 no.4 s.27
• /
• pp.92-101
• /
• 2005

According to conceptions of Korean, Japanese, Chinese, and Western cuisine, the results of study based on SD and the factor analysis are as follows. The factors, which were showed from the conception of Korean cuisine, were the tastes for simplicity, cheapness, and familiarity, such as a side dish. The factors, which were showed from the conception of Japanese cuisine, looked like unfamiliar, tasteless and citified except sushi and grilled meat. The factors, which were showed from the conception of Chinese cuisine, were familiarity with the exception of Chinese black noodles, sweet fried pork and fried rice and those looked delicious as well as good table setting. Young people were also trending to be fond of them. The factors, which were showed from the conception of Western cuisine, were luxurious, delicate and citified foods. People were familiar with pizza, spaghetti and stake in Western cuisine.