• Advances in aircraft and spacecraft science
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• 제4권2호
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• pp.145-167
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• 2017

The presented paper gives an overview of several projects addressing the experimental characterization and control of the buffet phenomenon on 3D turbulent wings in transonic flow conditions. This aerodynamic instability induces strong wall pressure fluctuations and therefore limits flight domain. Consequently, to enlarge the latter but also to provide more flexibility during the design phase, it is interesting to try to delay the buffet onset. This paper summarizes the main investigations leading to the achievement of open and closed-loop buffet control and its experimental demonstration. Several wind tunnel tests campaigns, performed on a 3D half wing/fuselage body, enabled to characterize the buffet aerodynamic instability and to study the efficiency of innovative fluidic control devices designed and manufactured by ONERA. The analysis of the open-loop databases demonstrated the effects on the usual buffet characteristics, especially on the shock location and the separation areas on the wing suction side. Using these results, a closed-loop control methodology based on a quasi-steady approach was defined and several architectures were tested for various parameters such as the input signal, the objective function, the tuning of the feedback gain. All closed-loop methods were implemented on a dSPACE device able to estimate in real time the fluidic actuators command calculated mainly from the unsteady pressure sensors data. The efficiency of delaying the buffet onset or limiting its effects was demonstrated using the quasi-steady closed-loop approach and tested in both research and industrial wind tunnel environments.

• 동아시아식생활학회지
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• 제18권5호
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• pp.849-860
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• 2008

The principal objective of this study was to assess the behavior of customers who visit hotel buffet restaurants. This information will provide us with a good marketing strategy, allowing us to control for different customer characteristics and focus on giving marketers useful clues that make it easy to understand the selective attributes for hotel buffet restaurants. Thus, the application of selective attributes is predicated on the results of the analysis. Additionally, this survey was completed by regular customers. The following are the concrete results of the study. First of all, customer's behaviors differ radically with the selective attributes of hotel buffet restaurants. The most crucial factors were found to be "quality of food", "hygiene & cleanliness", and "service". These factors have nothing to do with customer characteristics & demographic features. "Opinions of their relatives, colleagues" and "experience of restaurants" are all sources that substantially influence the selective attributes of restaurants and this is the only way to survive the ever-changing market situation. Finally, hotel buffet restaurants generally attempt to lure customers with healthy food, special corners, fresh vegetables, and fresh sashimi, as compared to the services provided by hotel outlets. According to upgrade service quality & restaurant interior, also, buffet restaurants tend to provide guests with a more charming. Food service companies should consider the question "what really is service?" and thus seek to provide a variety of events. Preparing for unforeseeable market situations, we should execute efficient marketing strategies in order to assure continued customer satisfaction.

• 한국조리학회지
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• 제9권4호
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• pp.54-68
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• 2003

This study aims at efficiency of kitchen management by adoption of a systematic central kitchen and conversion of conventional kitchen to convenience kitchen at ' H ' restaurant. First, integrated menu control of banquet buffet functions became more competitive with quality menu and eventually brought about guests satisfaction. Second, systematic central kitchen made possible standardization and mass production through simplified production line. Efficiency through quick service and shortened preparation time was realized, and food materials were recycled effectively at the same time. Integrated ordering lowered purchasing price and built an efficient cost control system. Third, conversion of conventional kitchen to convenience kitchen and strengthened central kitchen system facilitated agreeable work conditions and optimal work flow with butcher's and even sauce making utensils. Fourth, integrated supply system of buffet menu and sauce from western restaurants saved about 520 million won of labor costs. Last, one integrated kitchen out of two was easier in sanitation control with pleasant restaurant space. Sharing kitchen facilities and equipments also saved about 30% of maintenance fee. Power, water, and gas were also saved and eventually curtailed overall expenses.

• Nutrition Research and Practice
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• 제10권5호
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• pp.524-529
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• 2016

BACKGROUND/OBJECTIVES: Use of smaller plates to control food intake is a commonly recommended strategy for restricting energy intake, despite conflicting results. Therefore, the aim of this study was to examine whether or not three different sizes of plates influence energy intake during a multi-itemed buffet meal in normal weight women. SUBJECTS/METHODS: This was a cross-over study conducted on 37 female participants aged 19-25 years with normal BMI levels. Participants were recruited from Hacettepe University and the surrounding community. On experimental days, participants ate a standard breakfast and were then randomly assigned to eat lunch using a small (19 cm), medium (23 cm), or large (28 cm) diameter plate. Visual analogue scale (VAS) scores on sensory and satiety outcomes were measured for all meals. Energy and macronutrient intakes during lunch were recorded. RESULTS: There was no evidence that use of a smaller plate size reduced energy or specific macronutrient intake during the free choice lunch meal. Multiple visits to the serving table were not associated with energy or macronutrient intake. Plate size did not affect VAS scores during the test days. CONCLUSIONS: Plate size did not influence energy intake, meal composition, or palatability in normal weight women during a multi-itemed open buffet lunch. Studies in natural settings at the population level are needed to clarify current outcomes.

• Journal of Nutrition and Health
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• 제39권7호
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• pp.641-648
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• 2006

This study was designed to evaluate the effect of the individual nutrition education for type 2 diabetes who participate the diabetes buffet. The subjects were 66 patients and divided into education (n=34) and control groups (n=32). The mean age of education and control groups were 59.8 and 56.6 years old, respectively. There were no differences in age and body mass index (BMI) between two groups. Initial glycosylated hemoglobin (HbA1c), post prandial plasma glucose (PP2), total plasma cholesterol, and blood pressure were not different between two groups. But fasting blood sugar (FBS) was higher in education group than in control group. On completion of the study, the education group showed significant decreases in body weight, BMI, FBS and PP2, however, the control group showed no changes in body weight, BMI and PP2, and showed a significant increase in FBS. Initial calorie and protein intakes of the education group did not meet the prescribed amount, however, mineral and vitamin intakes were higher than estimated average requirement (EAR). By the end of study, calorie and protein intakes were significantly increased to meet the prescription. In order to evaluate the effect of diet education, awareness of calorie requirement was used as an index of understanding diet prescription. The degree of awareness of calorie requirement was dependent on age: younger patients showed higher awareness than older subjects. The subject who showed better understanding of diet prescription showed lower levels of HbA1c, FBS, and PP2 at the end of the experiment period. The results of this study clearly show that individual diabetes diet education is effective to make the patient understand their diet prescription, and is effective to control body weight and blood sugar level. Awareness of calorie requirement could be used as an index of understanding of prescribed diet. Since age is an important variable to determine the awareness of calorie requirement, different strategies of nutrition education should be developed for different age groups, especially patients over 70 years old.

• 한국정보통신학회논문지
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• 제6권5호
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• pp.703-717
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• 2002

본 논문은 가변형 공유 버퍼 ATM 스위치의 구조 및 VLSI 구현에 관한 연구이다. 본 논문에서 설계한 단일 칩 공유 버퍼 ATM 스위치는 4ns접근속도의 가변형 파이프라인 방식 공유 버퍼를 내장하고 기존의 공유 버퍼 ATM 스위치들이 가지는 메모리 사이클 시간 제한을 해결한다. 내장 버퍼의 가변성을 이용하여 유연한 스위칭 성능을 지원하고 버퍼 메모리 제어와 주소 큐 제어의 독립성을 이용하여 포트 사이즈의 가변성을 제공한다. 제안된 ATM 스위치는 스위치 사이즈와 버퍼 사이즈의 가변성을 이용하여 복잡한 회로의 재설계 없이 용량 및 성능을 재구성할 수 있다. 0.6um CMOS 기술의 설계된 칩은 동작 주파수 800MHz, 640Mbps/port, 4 ${\times}$ 4 Switch Size를 지원한다.