• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.194-204
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• 1999

The objectives of this study were to assess the current practices of implementing selective menus and to identify the perception of foodservice manager and customer on selective menus for hospital foodservice would be fulfilled. Two types of questionnaires for hospital foodservice managers as well as customers were developed. Questionnaires were distributed to managers of 8 hospital foodservice department and 317 customers of patient meal service, and 6 managers and 139 customers were responded. The data were analyzed using frequency and t-test. The results of this study can be summarized as follows : 1. In hospital foodservice operations, the selective menu pattern was first introduced by L hospital on June 1994 in Seoul and recently 8 hospitals were currently implementing selective menus. But using rate of selective menus by patients were relatively low(23.2%), ranging from 15% to 32%. 2. Customers' needs for selective menus were rated significantly higher in the group of patients(4.24/5) who chose the selective menus than their counterpart(3.88/5). 3. The main reason not choosing selective menus was identified by patients as 'not knowing the implementation of selective menus'(52.6%), inconvenient factors in using selective menus for customer were also identified as orders : 'lack of nutrition information on menu item'(38.6%), 'complexity in procedure'(29.8%), and 'lack of menu variety'(26.3%). However managers considered 'managerial burden' and 'limited human resource' as main obstacle to implement the selective menu pattern. 4. Customers indicated 'variety of menu', 'active public relations' as effective methods to enhance using rate of selective menus, however, foodservice manager indicated 'variety of menu'(50%), 'improvement of quality'(16.7%), and 'simplicity in procedure'(16.7%). Based on the results of this study, following recommendations have been suggested : Managers in patient meal service should recognize customer needs for implementing selective menus and pay more attention in implementing selective menus and activating this program. For more effective implementation of activating selective menu program, the foodservice department should establish action plan on 'active publicity work', 'simplicity in procedures', 'variety of menu' and 'improvement of quality'. Especially nutrition informations on meals should be provided for customers in order to elevate participation rate.

• Korean Journal of Medicinal Crop Science
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• v.4 no.3
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• pp.261-264
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• 1996

This study was carried out to obtain a basic informations for the improvement of human health and the development of variety through analysis of inorganic compounds, contents of amino acids and saccharids to three elephant- foots (Amporphophallus Konjac. K) collected from Kumsan, Japan and China. Mannan as a carbohydrate of major component of an elephant-food was slightly high in Kumsan than that of Japan and China variety. Degree of viscosity of an elephant-foot depends upon the soluble free sugar contents and amino acid, contents of these free sugars were high in the order of Kumsan, China and Japan elephant-foot powder. Results of analysis of inorganic compounds to an elephant-foot used; Kumsan variety was shown to be high than those of China and Japan, especially. K, P and Fe in Kumsan variety were high, while Na and Ca were appeared to be high in China elephant-foot.

• The Journal of the Korea Contents Association
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• v.14 no.10
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• pp.279-286
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• 2014

In this study, the local government proposes to improve agricultural products of the mall. Based on precedent studies, the variables that influence Customer Satisfaction are defined as; Product Quality, Delivery, Price. The result of study model verification is as below. Product Quality, Delivery and Price have positive influence on Customer Satisfaction. Price and Customer Satisfaction have positive influence on Repurchasing intention. Agricultural products through e-commerce transactions is increasing. But, the decreasing sales of professional Mall. Agricultural products have a variety of distribution channels. Because of the distribution system in a variety of price differences. People think that the most important factor is the price. Improvement is as follows. (1) To offer accurate product information, (2) Continuous content maintenance, (3) Conducted a variety of events, (4) To provide consumers with various benefits, (5) Offer a variety of product configurations, (6) Select the appropriate sales methods, (7) Provide ease of search.

• Korean Journal of Plant Resources
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• v.9 no.3
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• pp.218-223
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• 1996

This study was carried out to obtain a basic information for the improvement of human health and the development of variety through the analysis of inorganic compounds. contents of amino acids and polysaccarides on three elephant foods, Amorphophallus konjac, collected from Kumsan, Japan and China. The contents of mannan as a carbohydrate of a major component in an elephant food was slightly high in Kumsan than that of Japan and China variety. Degree of VIscosity of an elephant food depends upon the contents of soluble free sugars and amino acids contents of these free sugars were high in the order of Japan, China and Kumsan variety. The analytical results on inorganic compounds in an elephant food were shown as follows; The contents of potasium, phosphate and ferrin of Kumsan variety were shown to be higher than those of China and Japan, while sodium and caleium were appeared to be highter in China chip

• Korean Journal of Food Science and Technology
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• v.8 no.3
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• pp.179-184
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• 1976

Properties of starch from three rice varieties in Korea, Indica types Tongil, Yusin and a Japonica type Jinheung were investigated. 1) Gelatinization temperatures of Tongil, Yushin and Jinheung rice were $72^{\circ}C,\;70^{\circ}C\;and\;68{\sim}69^{\circ}C$ respectively. Gelatinization temperature of Indica variety was higher than that of Japonica variety. 2) Blue values of Tongil, Yusin and Jinheung rice starch were 0.40, 0.39 and 0.35 respectively, in which differences among rice varieties were small. 3) Color intensity of three varieties of rice starch with iodine gave rise to absorption maxima at $610{\sim}625\;nm$. 4) Amylose contents of Tongil, Yusin and Jinheung rice starch were 23.2%, 21.3% and 20.6% respectively, which were lower than those of other cereals. Amylose content of Indica variety was higher than that of Japonica variety. 5) Alkali numbers of Tongil, Yusin and Jinheung rice starchs were 7.0, 7.0 and 6.8, respectively. The differences were negligible among rice varieties. Those values were higher than that of glutinous rice starch.

• The Journal of Society for e-Business Studies
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• v.18 no.4
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• pp.107-127
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• 2013

In the 21st century, The service industry is becoming a new core business. In the modern industrial society, it escapes from supporting the manufacturing industry and finally leads to the growth of the manufacturing industry. Although many companies have met a variety of customer requirements through the existing service process, an organization or service developer has been failed because they had depended on intuitive judgment. Therefore, in this paper, we suggests CSIM(Case-based Service Improvement Methodology) to support improvement direction. This methodology is based on 120 cases and developed by utilizing the TRIZ concepts. As a result, CSIM will be a creative tool to support a developer to solve the problems.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1993.10a
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• pp.450-455
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• 1993

Improvement of productivity becomes more and more important issue in today's industries due to the domestic and exterior requirements, but most of small to medium size companies can not positively be cope with such situation. Main reasons are considered to be the difficulties of assembly planning arising from the variety and sophistication of products and the lack of planning experiences. In this study it was intended to show how to establish assembly plans with individual planning functions required in a manufacturing company.

• Journal of the Korea Safety Management & Science
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• v.11 no.3
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• pp.27-32
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• 2009

Human physical activity to lead daily life is performed by a variety of muscular activity strategies. These strategies can be influenced by characteristics, difficulty and muscle fatigue of work. Therefore this study examines muscular strengths (grip and back strength) of workers engaged in electronics industry in Korea, compares them to mean value of muscular strength by sex and age, accumulates related data and then aims to develop improvement methods of working environment and prevention/management program.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2019.05a
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• pp.244-245
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• 2019

Recently, a variety of window cleaning devices have been developed. There are, however, few cases of anticipated problems and countermeasures that may arise after these devices are installed. Therefore, in this study, the emergency condition was derived and the emergency scenario was derived for the rail-mounted cleaning device. Emergency scenarios and countermeasures derived from this study will be used for continuous improvement and supplementation of cleaning devices through prototyping and testing.

• Communications for Statistical Applications and Methods
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• v.11 no.3
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• pp.435-446
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• 2004

In this paper we introduced a new score generating function for the rank dispersion function in a multiple linear model. Based on the new score function, we derived the asymptotic relative efficiency, ARE(11, rs), of our score function with respect to the Wilcoxon scores for the generalized F distributions which show very flexible distributions with a variety of shape and tail behaviors. We thoroughly explored the selection of r and s of our new score function that provides improvement over the Wilcoxon scores.