• 한국식품조리과학회지
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• 제13권2호
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• pp.157-167
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• 1997

This study was carried out to get an information on hotel Cook. We need to have a data, information and knowledge on Cook to improve a culinary art training program and working environment. This study was surveyed by 203 Cook to work for deluxe hotels at Bomun, Kyongju. The results were summarized as follows. 1. The great part (81.8%) of the Cook were a male, a half (53.2%) of the Cook were in their twenties or thirties. In academic background, 56.7％ of the Cook graduated from senior high school and in career background, 44.4% of the Cook had under 5 years at food enterprise. 2. The almost of the Cook (83.3%) worked with restaurant for 8∼9 hours/day and 66.3% of the Cook earned a million won in a month. The higher grade Cook worked longer hours and earned more money than a lower grade one. 3. The most popular workplace of the male Cook were Western style restaurant, but one of the female Cook were a Korean style restaurant. 4. The Cook have 0.9 unit Cook qualification per one person and the most popular Cook qualification were a Western style culinary art. 5. A half of the Cook asserted their expert skill in Western style Cook, and a third Cook asserted their expert skill in Korean style Cook. 6. A great part of the Cook was unsatisfied with pay (49.2%), work environment (16.6%), human relation (10.4%), and if they have a chance of workplace transfer, 38.8% of the Cook wished to manage their one restaurant. 7. 66.5% of the Cook had a workplace transfer more than a time. The higher grade Cook had more chance to change workplace. Almost of the Cook had no chance to study a culinary art at overseas.

• 화약ㆍ발파
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• 제38권3호
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• pp.15-29
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• 2020

본 논문에서는 Hoek-Brown (HB) 파괴기준을 Holmquist-Johnson-Cook (HJC) 콘크리트 재료모델에 접목시킴으로써 LS-DYNA 상에서 암반발파를 모델링할 때 현장암반의 고유한 특성이 잘 반영될 수 있도록 도모하였다. 이것은 많은 지질학적 불연속면을 포함하고 있는 현장암반이 지니고 있는 독특한 특징을 강조하기 위함이다. 두 모델의 접목은 HB 파괴기준으로 HJC 재료모델의 정적 강도 부분을 교체함으로써 이루어지며, 교체과정은 통계학적 곡선적합 기법에 의해 수행된다. 본 논문에서는 접목의 과정이 상세하게 소개되며, 획득된 HJC 재료모델의 사용에 대한 실례도 제시된다. 제시된 수치계산은 현장의 석회암 암반의 단일공 발파에 대한 평면변형률 모델링으로서 LS-DYNA가 제공하는 유체-구조물 상호작용(FSI) 기법과 다중재료 라그랑주-오일러(MMALE) 정식화 기법을 조합하여 수행된다.

• 한국전산구조공학회:학술대회논문집
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• 한국전산구조공학회 2007년도 정기 학술대회 논문집
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• pp.819-824
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• 2007

Outfitting system in ship design has huge kinds of standard part. Data base of and automatic design procedure of part master should be included in ship cad in order to reduce the design time. Present study shows an process of part master DB construction of pipe equipments using 3-dimensional CAD environment Attribute and properties of part masters are chosen from JIS standard. As the schema of part masters are stored in data base, 3D geometric model is parsed from the schema.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2001년도 학술발표대회논문집
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• pp.77-82
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• 2001

This paper is contents that measure the ventilation rates and temperature by driving condition of exhaust fan, vapor, contaminant occurrence amount of carbon dioxide etc. In kitchen of apartment house. The ventilation rates in the apartment kitchen measured by Tracer Gas Method. And, temperature of when cook by gas table hood lower part 10cm and floor upside 10cm of kitchen central part, 120cm, 210cm heights measure. As ventilation rates measurement result, ventilation number of times was 0.7(number of times/hour) when did not to operate exhaust fan. but we were measured by 2.3(number of times/hour) when drove strongly. As temperature measurement result at cooking by gas table, temperature showed highest in hood lower part 10cm of case that do not operate exhaust fan. Temperature at kitchen central was most low in 10cm height in talc floor, and 210cm were measured highest. Concentration of carbon dioxide is very high by 4,350ppm after measurement time 10 minutes in state who do not operate exhaust fan at cooking by gas table.

• 한국식품조리과학회지
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• 제30권2호
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• pp.219-227
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• 2014

The objective of this study was to research the health status of the elderly population and their perception and compliance to cook medicated juk. The results from this research will be used as basic data for medicated juk development. In addition, the purpose of this study was to find a way to popularize the juk and improve their usage as medicated juk in communal feeding and convalescent hospital for elderly. The study surveyed 300 elderly residents of age over 65, in Daejeon. The following data were collected: general characteristic, health status, perception of medicated juk, and preferred kind of juk for cooking. Moreover, the study researched the constraints in cooking the juk. Data were analyzed by SPSS Windows V. 18.0 and t-test verified the differences among the questions, according to frequency analysis of each item and characteristics of the aged. You might want to specify this characteristic. Within the surveyed elderly population, 80.6% had various existing diseases with circulatory diseases being the most prevalent with 68.9%. This emphasizes on the significance of proper diet, but this recognition is not put into practice. The survey also showed that as the individuals age, they tend to care less about the necessity of proper diet. Despite of this lack of perception, 84.5% of the elderly population responded positively to the question, "Would you like to have medicated juk for curing diseases, if such juk is available?" In addition, the elderly population was in favor of developing the juk that helps to prevent and cure diseases, and many were willing to cook them. The reasons behind their will to cook are arranged in the following order: higher efficacy in curing disease than regular juk, excellence in nutrition, and unavailability of the medicated juk in the stores that requires them to cook. The sources constraining the elderly population in cooking are arranged in the following order: not knowing how to cook the juk, lack of physical strength, financial burden, and lack of information order. Please clarify this part. Suggested change: not knowing what medicated juk is. Furthermore, the main obstacle in cooking the juk is lack of cooking technique, followed by inaccessibility to the ingredients and the financial burden to purchase the ingredients.

• 동아시아식생활학회지
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• 제15권2호
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• 동아시아식생활학회:학술대회논문집
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• 동아시아식생활학회 2004년도 참깨과학 국제학술대회 발표 논문집
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• pp.145-174
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• 2004

It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).

• 한국조리학회지
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• 제8권3호
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• pp.187-211
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• 2002

The purpose of this study was to examine the personality change of rooks that would possibly result from kitchen environment. It's basically meant to determine the relationship of environment to personality, by investigating how cooks felt about their own personality before and after working as a cook and conducting a self-diagnostic personality test based on theories on kitchen environment and personality. The subjects in this study were the cooks who served af top-rated hotels in Seoul, and the survey was carried out from April 8 through 12, 2002. The collected data were encoded and analyzed with SPSS 10.0 program. To identify the characteristics of the subjects, frequency analysis was implemented, and reliability analysis, T-test and ANOVA were employee. To verify the reliability of the questionnaire items, Cronbach's Alpha that represented internal consistency was calculated, and factor analysis was fulfilled to minimize related variables about cuisine environment and eliminate irrelevant ones. The findings of this study were as below: Out of total 27 cuisine environment variables, 22 ones boiled down to six factors. Factor 1 was conflicts, and factor 2 was job performance. Factor 3 was work, and factor 4 was environment. Factor 5 was facilities, and factor 6 was social. To make better cuisine environment each and every part of kitchen environment that affects cook personality should be improved, and further, what causes employee turnover should be eliminated. In the future, there is a need for broader research effort that could cover more extensive region and a wider variety of subjects other than cooks at the top-rated hotels.

• 한국식품조리과학회지
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• 제17권1호
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• pp.13-22
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• 2001

서울시내에 소재하고 있는 패밀리레스토랑 중 7개 업체 12개 점포의 조리 부서에 근무하는 147명을 대상으로 성별, 연령, 학력, 직위, 재직기간에 의한 이직 원인의 차이를 분석한 결과는 다음과 같다. 1. 패밀리레스토랑 조리 부서 직원은 남성이 60명, 여성 87명으로 구성되어 있고, 20-29세가 차지하는 비율이 95.2%로 가장 많았다. 학력은 2년제 대졸 여성의 비율은 50.3%로 패밀리레스토랑 조리 부서 직원의 반 이상을 차지하고 있는 것으로 나타났다. 직위는 매니저 4.1%, 캡틴 13.6%, 직원 82.3%로 나타났으며, 재직기간은 2년 이하가 84.4%로 나타났다. 2. 성별에 따른 이직의 원인 차이를 분석한 결과는 여성(3.06)이 남성(3.00)에 비해 이직요인에 대한 전체 평균이 다소 높은 것으로 나타났다. 3. 연령에 따른 패밀리레스토랑 조리 부서 종사자들의 이직 원인 차이는 전체적으로 50세 이상의 연령층(3.039)에서 이직에 대해 심각하게 받아들이고 있으며, 그 중 근무지 요인(4.000)과 경영불신 요인(4.000)이 가장 영향력 있는 변수로 나타났다. 4. 학력에 따른 이직의 원인 차이를 분석한 결과, 국내 석사 이상의 학력을 가진 종사자가 대부분의 요인에서 높게 나타났다. 통계적으로 유의한 차이를 보인 요인으로는 근무 체계 요인(0.001), 타진로 모색요인(0.005), 개인적 문제 요인(0.034), 거주지 요인(0.014)로 모두 F값이 3.04보다 크게 나왔다. 5. 직위에 따른 이직 원인 요인별 차이를 분석한 결과, 근무체계 요인 캡틴급(3.63), 내부적 문제 요인매니저급(3.21), 조직내 인간관계 요인 캡틴급(3.45), 타진로 모색 요인 매니저급(3.17), 개인적 문제 요인 매니저급(3.22), 거주지 문제 요인 캡틴급(2.88), 경영불신 요인 캡틴급(3.20), 근무환경 요인 캡틴급(3.08)에서 가장 높게 나타났다. 6. 재직기간에 따른 이직 원인 요인별 차이를 분석한 결과, 대부분 5년 이상 근무집단이 가정 높게 나타났다. 7. 기타 이직에 관한 견해의 차이를 성별로 분석한 결과, 이직 현상이 현재와 같이 지속될 것이라고 예상되는지의 여부에 대해서 대부분(85.0%)이 그럴 것이라고 응답했고, 이직이 소멸될 것이라고 생각하는지의 여부에 대해서도 소멸되지 않을 것이라고 대답한 응답자가 85.0%였다. 현재 재직 중인 직장이 어떻게 되길 바라는지 여부에 대해서는 대부분(91.2%) 잘되기를 바란다고 응답했다. 8. 전체적으로 각 이직 원인 요인 중에 가장 높은 평균값이 나타난 요인은 근무체계 요인(3.45)이였고, 조직내 인간관계 요인(3.18), 타진로 모색 요인(3.11), 경영불신 요인(3.04) 순서였다. 나머지 요인들은 3점(보통이다) 이하로 이직에 큰 영향을 미치지 않는 것으로 나타났다. 이상의 결과에서 패밀리레스토랑 조리 부서 종사원은 높은 이직 성향이 보여 전문 인력 부족 현상을 겪고 있는 외식업계에서 이직이라는 문제가 여전히 해결해야할 중대한 과제로 남아있음을 시사하고 있다. 남성에 비해 높은 여성의 이직 성향은 근무 여건에 있어 성 차별적 요소의 잔재에 대해 간과할 수 없음을 보여주고 있으며, 자신의 직업에 대해 안정기로 접어들어야 할 50세 이상의 연령층에서 가장 높은 이직 성향을 보이고 있는 것이나, 5년 이상 근속한 종사자의 높은 이직 성향, 그리고, 매니저급에서의 높은 이직 성향은 국내 외식업계가 평생 직장으로서의 위치까지 오르지 못하고 있음을 간접적으로 보여주고 있다.

• 한국수산과학회지
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• 제18권5호
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• pp.409-416
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• 1985

In previous paper (Lee et al., 1983) processing method of sardine meat "surimi" was described as a part of the wort to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3 m/sec, 15 to $20^{\circ}C$), and finally packed individually in K-flex film bag by vacuum or $N_2$ gas substitution. Salting time and salt concentration of brine was decided by the salt level penetrated into the fillet. As the final salt level was fixed to 4 to $5\%$, salting for 20 hours with $10\%$ dry salt or in $15\%$ brine at $5^{\circ}C$ was enough to get that level of salt. If the final salt level was set 5 to $6\%$, salting for 20-24 hours with $15\%$ dry salt or in $20\%$ brine was adequate. Salt penetration, however, was not much influenced by salting method and temperature. Changes in VBN and salt soluble protein occurred more rapidly in cases of salting with dry salt at $20^{\circ}C$ than salted in brine at $5^{\circ}C$, although it was not significant in the period of 20 to 24 hours. Oxidation of lipid and histamine formation during salting at $20^{\circ}C$ could not be neglected if it was delayed loger than 25 hours. Insolubilizing the salt soluble proteins during the storage of salted fillet occurred rapidly regardless of storage temperature. Browning and histamine formation, however, was depended on temperature and packing condition. In case of air pack, deterioration by browning and rancid was deeply developed but not the case for the packs by vacuum or $N_2$ gas substitution. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity, appeared 21 days for the air packed, and more than 30 days for vacunm or $N_2$ gas packed fillet at $20^{\circ}C$.