• Korean Journal of Environment and Ecology
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• v.22 no.3
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• pp.268-279
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• 2008

This study is aimed at typifying the crossing structure and inquiring into the characteristics of vegetation distribution by type targeting Dorimcheon(stream), Banghakcheon(stream), Seongnaecheon(stream) and some sections of Yangjaecheon(stream) in Seoul through the establishment of basic data for restoring vegetation in urban stream. This research classified the crossing structure into 56 slope types and 31 vertical types in combination with the three items, such as bank slope(vertical style, slope style) of bank, absence or presence of waterside, and revetment structure. This research derived nine slope types including SB1 (revetment of low water level-revetment with vegetation, and revetment of high water level-nature riverside) including SG5(revetment of low water-concrete, and revetment of high water level-riprap work), and three vertical types, such as VH4(bank revetment-wet masonry), and VH7(bank revetment - concrete )from the target survey areas. Among these, both revetment of low water level and high water level were found to be distributed on the longest section as the type of SG7 and VG7 structured in concrete. As a result of inquiry and analysis of micro topography structure and vegetation structure of eight major types, this research could find out the influence of crossing structure on plant vegetation according to the characteristic by typified item, but there appeared no distinct characteristic of vegetation distribution by crossing structure.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.271-283
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• 2009

The purpose of this study is to make analyses on the importance and performance of the foodservice management, foodservice service, and the courses related to coffee in the colleges providing a coffee related curriculum, in order to determine which courses are required in the education programs for employees needed by the coffee restaurants as the employers' viewpoint. The analysis methods were frequency analysis, T-test and IPA analysis. The result are as followings. First, the performance was lower than the importance when it comes to importance and performance with the coffee related courses recognized by the staff in the coffee restaurants, particularly with a big gap in the theory of cost control and coffee theory. Second, in the IPA analysis of the importance and performance of the curriculum, quadrant - I as a weak item includes the cost control, foodservice marketing, and coffee theory courses. Quadrant - II includes the foodservice, coffee extraction practice, Espresso, Caffe Latte and Cappuccio, and Latte Art courses. Pertaining to the quadrant - III are those courses lack of the necessity, including the foodservice management, foodservice franchise, practical English in service, and coffee roasting. Quadrant - IV contains those course of less importance but of higher performance such as the practicum work experience. As part of limitations of study, specialties of staffs working for coffee franchise shops were not reflected due to lacking in pre-conducted studies and the samples couldn't be recognized to represent all coffee franchise shops since the sampling districts were restricted only to Seoul metropolitan area.

• Korean Journal of Social Welfare
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• v.63 no.2
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• pp.207-231
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• 2011

This study aims to identify constructs of cultural competency specifically relevant to the Korean society and to test its reliability and validity among human service workers. For the purpose of the study, authors conducted focus group interviews and conferences with human service workers to draw the concept of cultural competency. Further, this study conducted to two separate pilot tests with 20 social workers with practice experiences in order to clarify descriptions and relevance of scale items. Based on the literature review on the concept of cultural competency and analysis of focus group interviews, 40 items were initially constructed and then were reduced to a 32-item scale after two separate pilot studies. Meantime, suggestions made by an advisory group were also reflected in the scale development process. Finally, one hundred ninety four workers in social service agencies were recruited to evaluate the relevance of the scale items in a 5 point Likert scale. Through exploratory and confirmatory factor analysis, 4 main factors were identified: 1) competency to use culturally relevant skills, 2) cultural awareness and sensitivity, 3) cultural knowledge, and 4) efforts to overcome cultural differences. These factors were consistent with sub-concepts of cultural competency in other studies. Confirmatory factor analysis also showed that the model fitness was at the high level and convergent analysis with the similar scale also showed high correlations. Internal consistency also remained at a high level. Based on the results, implication for social work practice and education were discussed.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.10 no.2
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• pp.18-26
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• 2000

Since the regulation of MSDS (Material Safety Data Sheets) had started from July 1996, employers were required to furnish MSDS for the chemicals in use in their workplace. However, many MSDS did not contain upright information for the chemicals, and they were not updated regularly, and were not written in the standard format required by the Industrial Safety and Health Act (ISHA). The purposes of this study were 1) to examine the reliability of MSDS for mixed solvents, 2) to provide reliable MSDS to employers or employees, 3) to find out any difficulties in implementing MSDS after the initiation, and 4) to promote regular MSDS updating and to ensure the reliability of MSDS for chemical manufacturers. To check the reliability of MSDS of mixed chemicals, 21 samples of mostly degreasing solvents were collected along with their MSDS from the work place. The samples were analyzed by gas chromatography-mass selective detector(GC-MSD). Their components were classified as saturated hydrocarbon, cyclic hydrocarbon, aromatics, and halogen containing hydrocarbon, and the amount of each class were measured. Manufacture's MSDS were compared with the actual composition of the collected samples, and further examined the reliability by checking whether the chemicals analyzed were included in the MSDS correctly. Finally, each item of MSDS was evaluated whether the MSDS correspond to the regulation required by ISHA. The results were following: 1) most of the degreasing solvents in MSDS were incorrect in their composition and contents, 2) the information in the MSDS including hazard classification, exposure level, toxicity, regulatory information were incorrectly provided, and 3) some MSDS did not disclose carcinogens in their MSDS. Continuous monitoring of MSDS was required to ensure reliability of MSDS. The Chemicals containing hydrocarbons from C10-C15 need to be tested to provide toxicity data. In addition, governmental support for providing correct MSDS was recommended to ensure reliability of MSDS. The MSDS regulation relating to the confidential business information may need to be revised to ensure reliability of MSDS.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.8
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• pp.21-33
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• 1997

This study reviews the scientific management theories and discusses those theories within the food service industry. By providing the principles and the practical implications of the theories on the food service industry, this study tries to identify their philosophies and usefulness to the industry so that the managers in the industry use them in their dylmanic operations. In the fastly changing modern globalized world, we now face a situation where it's becoming more and more difficult to mange a restaurant business. In order to build a food industry business that can maintain a continuous development in today's business environment, one will have to apply the professional management theory in a cost-reduce strategy. It is more important though to have managers, organization members, in short, any person who can work to be motivated in accomplishing these two major issues-income increase and cost reduction. In this erawhere it's getting so difficult for researches on possible strategies for these business managers to overcome their difficulties. It is for certain that in the upcoming second millenium the travel and tourism industry will be one of the world's biggest industry worldwide. Korea's hotel industry has developed since the 1988 Seoul Olympic Games and has shown great amount of competition within the same business. Thus managers have become acquainted with the "know-how" strategy and the practical and scientific managemnet theories were introduced. This helped not only to increase income but also to maximize profit. However, rather than concentration on the "Hard-ware" aspect "Soft-ware" related professional management strategies were developed along with professionalism and human service were emphazied. As such, the actual cost of food and beverages are for the hotel industry business managers the biggest shortterm expense item. Due to the natural state of food items, there is a great chance of "Loss" in preservance, and this is the reason it is complicated to effectively maintain food. As a consequence, very often, the failure to managea hotel or restaurant depends on the capability of the food and beverage preservance mangement: on how they are able to manage effectively the original price of food and beverage. Finally, the main problem of the original price management of food and beverage in Korean hotels are: a) No fixation of set price b) The difficulty to calculate the price difference between a set price and an original price. c) Lack of professinalism in managing the food and beverage original price. d) Lack of perception of the highest ranking management personnels. So as to reform these matters it is necessary to : a) Reform on the management accounting system b) Emphasize to the people in charge on the idea of original price management c) Reinforce original price mangement prevention and assurance of indepedent inspection rights d) Reat manpower

• Culinary science and hospitality research
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• v.18 no.3
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• pp.108-120
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• 2012

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced foods in the world. There are world-wide sauces in the United States, China, Japan, Thailand, Vietnam and Cambodia, Singapore, Indonesia, India, Australia, British, France and Italy. The above mentioned countries have good sauces and marketing strategies. In contrast to those countries, the internalization of Korean-style sauce has not yet been carried out. In this study, globalization plans for Korean cuisine through Korean-style sauces are divided as follows: promotion of the existing Korean-style sauces such as soybean sauce, Gochujang, Doenjang and Ssamjang, to chefs in foreign countries; development of derivative sauces, based on Gochujang, Doenjang, and Ssamjang; overseas promotion of Korean-style sauces through foreign chefs in Korea; and overseas promotion of the existing Korean-style sauces. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean franchising restaurants could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. The government should play a leading role in fostering star chefs, holding Korean cuisine seminars along with promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign).

• Asia pacific journal of information systems
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• v.19 no.3
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• pp.151-179
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• 2009

The purpose of this study is to make an empirical analysis on the factors affecting the intention for the continuous use of the BSC system, which has been recently spread in the public sector. Because the object of acceptance is the performance management system based on BSC (Balanced Scorecard) implemented in the form of information systems, this study proposes a research model by applying TAM (Technology Acceptance Model). Independent variables are factors affecting the acceptance of BSC system such as training, communication, IS support, CEO support and personal innovativeness, and we examine their effects on the dependent variable, namely, intention on continuous use via mediating variables: perceived usefulness and perceived ease of use. A questionnaire survey was conducted with public institutions(firms) that had introduced and were operating the BSC system; 264 valid questionnaires are adopted. Collected data are analyzed using SPSS 16.0 and AMOS 7.0. Results of reliability test show that all analyzed data are reliable. In validity test, one item regarding communication was excluded; 9 latent variables and 34 observed variables are used in the final analysis. Based on the results of the hypothesis test through path analysis using a structural equation model, 10 out of 16 hypotheses are accepted. Factors affecting perceived usefulness are training and IS(Information System) support. The analysis results indicate that perceived ease of use is mainly affected by IS support, CEO support, and personal innovativeness among the factors related to the acceptance of the BSC system. This suggests that, contrary to the expectation that the BSC system may be used without difficulty, the management's active support is required in order to attain expected improvement in productivity and work efficiency. This was also pointed out in case studies on the construction of the BSC system in public sectors. On the other hand, perceived ease of use is found to affect perceived usefulness. This supports the results of previous researches on TAM. Perceived ease of use and perceived usefulness are found to affect the attitude towards the use of the system. The intention on continuous use is affected more by perceived usefulness than by the attitude towards the use of system. This result supports the results of previous researches on TAM, showing that the BSC system is utilized substantially in worksites. This study is considered meaningful in that it was actually performed on users at public institutions(firms) that had introduced the BSC system and that it empirically tested hypotheses on the acceptance of the BSC system by applying TAM to the research model.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.84-96
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• 2004

This study aims at developing an easily-applicable Sanitation Standard Operating Procedure(SSOP) program for Fresh raw-fish manufacturing. It compares the sanitation inspection results of SSOP-program-applied procedure and non-applied procedure. The samplings for bacteriological examination were collected from the touching surface of food and from the personal workers. The sanitation status was recorded in the check-up list. The results were statistically analyzed to ascertain the efficiency of the SSOP program. The present official KFDA check-up list for sanitation inspection is composed of 51 items. Each item is judged to be fit or unfit to the standards. When the unfit items are more than 6, the work-place is judged to be insanitary. But in this study, the results of sanitation inspection are scaled in points in the 70％ allotment, and the results of bacteriological examination are scaled in points in 30％, totaling 100％. Below 60 scores are judged to be insanitary and administratively punished; 61-75 scores are judged to be average; 76-85 good; above 86 excellent. The sanitation inspection scores by the improved check-up list went up by two grades from 71.8 (before SSOP program) to 88.6 (after SSOP program). The results of bacteriological examination also improved from 57.5 to 98.2. The total scores of both results converted in the allotment of 70％ and 30％ also showed an improvement by two grades from 66.4 (before SSOP program) to 93.4 (after SSOP program). The above results show that the manufacturers participated in this study are following the 8 essential sanitary procedures which are needed to anchor the HACCP system.

• Journal of Distribution Science
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• v.16 no.7
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• pp.67-75
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• 2018

Purpose - In the 21st century, as information technology advances alongside the emergence of the 4th generation, industrial age, industrial environment has become individualized and customized. It is important to hire good quality employees for good service in the industry. The e-learning market is growing every year. Although e-learning companies are finding better quality employees in e-learning, it is not easy to find it. Companies also spend a lot of time and cost to find employee. On the employees side, they want to get a job freely when they want, but they cannot find their job easily. Furthermore, the labor market environment is changing fast. In the 4th generation, industrial age, employers require to find manpower whenever they need and want at little cost. So of their own accord, we have considered the necessity of management of human resources for employees and employers in e-learning. The purpose of this study is to propose a human cloud platform framework for enabling an efficient management of human resources in e-learning industry. Research design, data, and methodology - To pinpoint the items of a human cloud platform framework, the study was initiated according to the following process. First, items of competency relating to e-learning instructional designer was analyzed. Second, based on the items of information from this analysis, selection and validity verification took place with 5 e-learning specialists group. Third, the opinion of experts who were in charge of hiring in e-learning companies were collated with the questionnaire. Lastly, the human cloud platform framework was proposed based on opinion results. Results - The framework was comprised of 7 domains and 27 items in order to develop the human cloud platform for e-learning instructional designer. The analysis results showed that the most highly considered item were 'skill (4.60)' that employee already have the capability. Following this (in order) were 'project type (4.56)', 'work competency (4.56)', and 'strength area of instructional design (4.52)'. Conclusions - The 27 items in the human cloud platform framework were suggested in this study. Following this, we can consider to develop the human cloud platform for finding a job and hiring e-learning instructional designer easily. For successful platform operation, we need to consider reliability between employer and employee. In addition, we need quality assurance system based on operation has public confidence.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.200-207
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• 2017

3D printing is making a huge difference to existing industries and is beginning to be applied in the field of construction. 3D printing construction differs from existing construction techniques. Therefore, new construction processes need to be developed. In particular, the accurate construction duration is linked directly to a successful project. A method for estimating the construction duration for 3D printing construction is necessary. In this study, a 3D printing construction process and duration estimation method were derived to prepare for the future introduction of 3D printing in construction. The scope of the study was assumed to be 3D printing equipment capable of pouring concrete, and limited to a frame structure construction. The developed construction period estimation method was applied to the virtual test model. As a result of applying the test model, the construction duration was shortened by approximately 50% compared to the existing construction technique. The method of estimating the construction period developed in this study can be applied to 3D printing constructions in the future and help establish a business plan.