• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.119-127
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• 2002

This study was made to find the compound of it's taste and properties of texture and also it's color desired and optimal conditions when the natural spices garlic, celery, parsley, bay leaves, pepper com, nutmeg, shallot, onion, tarragon, lemon juice-are added to reduction of the spices if the liquid egg yolk and hot virgin olive oil. Extracted by white wine and vinegar and then baked on salamander and gas oven in emulsified properties of sabayon and hot virgin olive oil. It may be indicated the pasteurization that during that in all treatment of the liquid egg yolk was achieved with whisk holding water in double boiling pen 95$^{\circ}C$ for 1min with the object of removing salmonella possibly contained in the yolk. (Imai camd namba e2)

• Journal of Environmental Science International
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• v.29 no.6
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• pp.643-658
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• 2020

Recent economic and income growth in Korea has caused people to seek healthier and happier lives. Forests are seen as spaces that provide tourism and recreation. The Korea forest service and local governments are developing and designating recreational forests but previous studies on the subject have only covered customer satisfaction and how forests are used. As such, the current study aims to find issues with designation criteria for recreational forests used by Gwangju city in Gyeonggi province and suggest improvements to the system. Site E was deemed the most adequate in evaluations of five candidate site. The criteria used in the evaluations were problematic due to (1) a lack of differentiating power in evaluation items, (2) blanket coverage of score ranges, (3) a lack of additional points for special sites, and (4) unclear evaluation indices. Based on the identified issues, the current study suggests introducing additional points and clearly detailing evaluation indices and items to enhance the evaluation of recreational forest candidate sites.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.150-160
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• 2008

This study examines carving decoration which makes visual beauty and luxury mood upon serving foods to customers in the food service industry. 413 cooks working for hotels and luxury restaurants were investigated for how they need carving decoration. First, general importance upon serving foods to customers and upon carving decoration was examined; and it was considered if such importance shows statistically meaningful difference by cooks' general characteristics(e.g., gender, academic career, age, work experience). Also, this study explores the necessity of carving decoration in their situation. As a result, cooks regard carving decoration as very important, and its necessity was as high as cooking experience. In addition, necessity was high in buffet, Japanese foods and Chinese foods. A cook can provide visual pleasure to customers and heighten the artistry of foods with carving and decorating skills, so opening a relative course of study seems to be required in cooking-related fields and institutes in order to foster manpower with learned carving and decorating skills.

• Journal of Fisheries and Marine Sciences Education
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• v.28 no.3
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• pp.630-644
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• 2016

We conducted a comprehensive review on artificial reefs (ARs) including seaweed reefs for marine afforestation in relation to their development and research from 1972 to 2016, and then systematically analyzed their current a state-of-the-art and practice. From the review, the followings conclusions are made. First, the objectives of AR projects in the Southeast Asia can be classified into three, i.e. protection and increase of fishery resources, local community's profits, and ecological tourism. Second, fish gathering effects by ARs can be determined in terms of wake region or wake length that tends to increase with the K-C (Keulegan-Carpenter) number. Third, ARs are desirable to deploy across a direction of the main flow but it is essential to keep the deployment interval two to four times the length of a single reef. Fourth, stability of ARs depends on how to evaluate drag coefficient, and Morison formula turns out to be practical. Fifth, local scours of ARs are likely to occur due to a downward flow around the center of the front surface. Finally, it is natural for ARs to positively contribute to the marine ecosystem but it is imperative to develop an evaluation method for the effects of ARs on the marine ecosystem.

• Nutritional Sciences
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• v.9 no.2
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• pp.131-138
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• 2006

The primary purpose of this study was to investigate the job characteristics and competencies of a head-cook in contracted foodservice management company, identify the knowledge, abilities, skills and other characteristics (KASO) required to perform the duties of a head-cook, and provide training content and develop training program for job of head-cook in contract foodservice management company (CFMC). A survey instrument including identified KASO was used in the study. The questionnaire was delivered by using e-mail to 165 head-cooks employed by CFMC. The factor analysis resulted in a three-factor structure of the instrument such as 'basic foodservice operation duties' 'personal characteristics' 'managing of expanded duties-menu, customer and business'. This result suggested the education and training program for head-cook in CFMC should be composed of 'basic foodservice operation duties' on 'bulk preparation', 'procurement, inventory management', 'facility and equipment management', and 'sanitation and safety management', 'personal characteristics' on 'personality management' and 'moral duties', and 'managing of expanded duties-menu, customer and business' on 'menu management', 'customer service management', 'cost management', and 'administrative ability'. Therefore, it will be expected that the management of human resources in the contract foodservice industry would be developed by the application of recommended education and training program.

• Journal of the Korean Operations Research and Management Science Society
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• v.27 no.4
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• pp.185-205
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• 2002

In this study, we consider infinite supply of raw materials and backlogged demands as given two boundary conditions. And we need not make any specific assumptions about the inter-arrival of external demand and service time distributions. Under these situations, the ultimate objective of this study is to prove the variability propagation principle in a pull serial line and is to measure it in terms of the first two moments of the inter-departure process subject to number of cards in each cell. Two preparations are required to achieve this objective : The one is to derive a true lower bound of variance of the inter-departure process. The other is to establish a constrained discrete minimax problem for the no backorder (backlogging) probabilities in each cell. We may get some fundamental results necessary to a completion for the proof through the necessary and sufficient conditions for existence of optimal solution of a constrained discrete minimax problem and the implicit function theorem. finally, we propose a numeric model to measure the variability propagation principle. Numeric examples show the validity and applicability of our study.

• Health Policy and Management
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• v.15 no.4
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• pp.81-109
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• 2005

According to many recent studies suggesting that cash flow analysis method tends to be more effective than traditional financial index analysis method to predict corporate bankruptcy, this study applies the cash flow analysis method to hospital business to identify the significant variables which can distinguish between superior hospitals and bankruptcy hospitals. The author analyzed recent 3 years, i.e. from the year of 2000 to the year of 2002, financial statements of 31 bankrupt hospitals In 2003, and the same number of superior hospitals through using Multiple Discriminant Analysis and Logit Analysis. The results are belows; First, the study releases that Logit Analysis is more likely to be effective than Multiple Discriminant Analysis. Second, this research also shows that traditional financial index analysis method is more superior compare to cash flow analysis method for hospital bankruptcy predict model. Finally, this study suggest that the significant variables, which can distinguish superior hospitals from bankrupt hospitals, are Operating/Current Liabilities$(Y_2)$, CFO/Equity$(Y_5)$ for cash flow analysis method and Net Worth to Total Assets Ratio$(X_1)$, Quick Ratio $(X_3)$, Return on Assets$(X_6)$, Growth Rate of Patient Revenues$(X_{16})$ for traditional financial index analysis method.

• Journal of the Korean Society for Library and Information Science
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• v.43 no.2
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• pp.29-51
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• 2009

Recently, the policies and management of public libraries have been evaluated by the Ministry of Public Administration and Security, the Ministry of Culture, Sports and Tourism of the central government, and Gyeonggi Province in Korea. However, these evaluations do not meet the international trends where simple input-output measures are being overtaken by outcomes calculating broad socio-economic values. Taking these facts into consideration, the main goal of this paper is to analyze the limitations of the recent library evaluation cases and to suggest some desirable directions for the evaluation of the socio-economic values (i.e., impact and benefits) of public libraries.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.407-418
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• 2004

A study of the comparison of customers' satisfaction and loyalty at McDonald's two types of outlets is presented. The objective of this study is to test correlation among selection attributes, customer satisfaction and loyalty of customers patronizing two types of Mcdonald's restaurants - stand alone and co-branded, as Mcdonald's is known to be actively participating in co-branding with discount stores such as E-Mart. In order to measure customer loyalty, benchmark scores from customers showing extreme satisfaction are compared to the mean scores of total sample customers at each outlet. Meeting or exceeding benchmarking scores does not automatically bring in and create loyal customers but in doing so will certainly help build up strong customer relationship which will create additional loyalty. Marketers should be well aware that statistically significant difference do exist between these two groups of customers and should take into consideration these findings in opening up new outlets or renovating existing outlets.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.98-109
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• 2007

Consumers purchase bakery products and evaluate them with various wants and needs when they need them. It shows that there are changes and improvements in quality factors like nutritional consideration rather than simply eating for survival. The purpose of this study was to research how well the consumers perceive necessary nutritional information, how nutritional information on bakery products affects the consumers' perceived risk and evaluation, and how consumers' perceived risk on bakery products affects their evaluation on them. The research was done through surveys for the people in the Busan Metropolitan area. 200 out of 250 answers were used in analyzing frequency, factor, and simple regression through SPSS Win 10. The findings were as follows; first, the more nutritional information consumers have, the less perceived risk they feel, i.e., positive nutritional information affects reducing the consumers' perceived risk. Second, as perceived risk gets reduced, consumers' evaluation on bakery products has meaningful influence on their perceived risk level. Third, these consumers' perceived risk affects their evaluation on bakery products meaningfully. The results of this study can be the meaningful base of information sources in establishing marketing strategies in bakery industry.