• Korean journal of food and cookery science
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• v.14 no.4
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• pp.407-415
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• 1998

The objectives of this study were to analyze the factors that affect the productivity for university food services. In a survey involving four-year university dining centers throughout the country, and correlations among thriteen different variables that affect productivity were determined. Productivity index (PI) was determined by meals per hour, the average score for 38 institutions was found to be 14.2 meals/hour. For serving methods, the fixed ration had a higher PI than the self-serving. When two types of serving trays were considered, the PI of the compartmantalized trays was higher than that of the tray accompanying saparate small dishes. When single (S)-or. multiple(M)-menu was compared with the cafeteria style, a higher PI was obtained by the S-or M-menu. Among the three operation systems, the PI was found to be the highest by direct operation (17.6 meals/hour), followed by contract operation (11.1 meals/hour) and rent operation (7.9 meals/hour). For the factors that affect the productivity of the university food services, the total number sewed (r=0.54, p＜0.001) and the use of convenient food items (r=0.28, P＜0.05) exhibited positive correlations, while food costs and labor costs showed negative correlations. This suggests that the productivity of university food service increases as the total number served and the use of convenient food item increased, but decreases as the food costs and labor costs per meal increased. A regression analysis showed that three variables - total number sewed, labor cost per meal, number of employees-influenced about 73% components of food service showed a negative correlation with PI and a positive correlation with the labor cost per meal.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.311-317
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• 2002

The purpose of this study was to analyse the nutrient intake of the elementary students participating in the School lunch program and to compare the amount of the plate waste generated in two school foodservice operations that were located in an urban(school A) and a rural area(school B), respectively. A plate waste analysis was conducted for each menu item to separate and quantify food waste discarded in service phases of each operation. The SPSS 10.0 for window was used for data analysis. Non-parametric test (Mann-Whitney) was adopted to determine if significant differences existed in amounts of food waste generated in school A and school B. An average of 415 meals, including 43 adult meals, were served daily in school A, while an average of 177 meals, including 24 adult meals, were served daily in school B. Throughout the study the percentage of plate waste in vegetable dishes was high in both school. The food served to the students in school A met most of the RDA set by Korean Nutrition Association except vitamin A, while that served to the students in school B satisfied RDA in all aspects. Between 10-20% of the nutrients served were discarded as plate waste(school A : 11-27%; school B : 5-14%). Students in school B took significantly more niacin than students in school A did. It should be noted, though, that the RDA was still met in both schools except the vitamin A in case of school A, even after considering the plate waste. The research results suggested that school foodservice dieticians should evaluate the acceptability of menu items based on food waste per meal, and help increase the students' awareness of the environmental impact of food waste. Further, teachers, parents and dieticians should be encouraged to provide environmental education to the students that focused on the reduction of food waste.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.38-49
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• 2010

This study investigates quality improvement of pork-rib that is sold as a popular menu item in a family restaurant. It attempts to search the relation between pork-rib sauce and pork-rib through the sensory evaluation, physicochemistry properties and physical properties of pork-rib sauce. As a result, sensory preference of pork-rib and its sauce in TGIF restaurants was highest. The color of the pork-rib sauce was darker, and high salinity and low sweetness were preferred. As for viscosity, concentrations which are not thick were preferred. Also, sauce offered with pork-rib was closely related to pork-rib, so pork-rib menu in a family restaurant would be much preferred if the kinds of sauce become diversified.

• Journal of Digital Convergence
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• v.11 no.1
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• pp.275-281
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• 2013

This space is for the of your study in English. If simple menu item changes or the addition of check items are necessary on GUI menu of existing test equipments for military facilities that are programmed by using RAD tools such as Visual C++, they should go through complex steps, such as numerous conducting steps, coding, flash design modification, recompiling and distribution. It is cumbersome process and waste much time. Also, on implementing them, it was worried about leaking secrets because a number of military security considerations were included. To solve such as the above problem, we proposed commercial RIA technologies and a COTS fault diagnostic knowledge-based system that implemented by the XML data design technique in this research. The proposed approach solves the problem of existing methods, reduced inspection time, and improved performance, usability, and maintainability.

• Journal of the Korea Fashion and Costume Design Association
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• v.18 no.1
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• pp.191-203
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• 2016

The 3D virtual fitting system is a new and very efficient system replacing real fitting in apparel industry and on-line shopping. It is a win-win system for both of consumer and manufacturer which not only reduces design and production time but also resolves consumer's complaints by checking the wearing image beforehand. It is a must-have item in the future. The purpose of this study is to analyze sizing menu, terms, and current status and to figure out problems of avatar sizing programs which substitute human bodies in virtual fitting. We chose three existing outstanding programs in domestic and global market, compared and analyzed the program, manual, and terms that are used in avatar sizing, and investigated the strengths, weaknesses, problems of options and terms and finally suggested an alternative terms. The revealed problems are as follows: each program supports various avatars ranging from male to female, from child to adult, and from oriental style to western style. The image of the avatar could be changed through the options for hair style, shoes and accessories. But we found out some problems. The avatar body types are far from actual human body types, avatar sizing menus and item terms are different from program to program, and terms not yet standardized. Cooperative efforts of industry and academy on standardization of sizing menus and terms should be emphasized for the virtual fitting system to be widely used like the other computer graphic programs or word editors.

• Journal of the HCI Society of Korea
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• v.11 no.1
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• pp.21-28
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• 2016

This study investigated the usefulness of the wraparound function that are usually employed in information displays of list types within diverse digital devices. The wraparound function indicates the cursor movement jumping to the last/first item when users move up/down the cursor at the first/last item in a list. This study performed two experiments on different kinds and lengths of lists with or without the wraparound function. The experimental results showed that the usefulness of the wraparound depended on the kinds and lengths of the list. In a long list, the wraparound helped to reduce the number of cursor movements, but made the moving speed of the cursor slow. The reason why the moving speed became slow might be because the participants needed the time to decide cognitively on whether they did the wraparound or not. In a more longer list, the increased time required for the decision making could be complemented by the decreased time owing to the reduced number of cursor movements with the effectiveness of the wraparound, thereby reducing total task completion time. Moreover, the participants admitted that the wraparound became more strongly necessary in the case of more long lists.

• Journal of the Korean Dietetic Association
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• v.12 no.1
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• pp.1-9
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• 2006

This study was intended to investigate and analyze the satisfaction of military meals service which was recognized by air force soldiers who were familiar to the society's meals service, and to make suggestions for the analysis results. For the study, the questionnaire survey was conducted for 460 air force soldiers who performed military duties in Chungcheong area for 23 days from June 3, 2003 to June 26, 2003. Total 460 copies of questionnaire were distributed. But, among them, 431 questionnaires except 29 copies which included dishonest and untrustful answers were analyzed for the study. In terms of the soldiers' rank in demographical characteristics, 43.2% (186 respondents) of total respondents were the airman first class, and 29.7% (128 soldiers) of total respondents were the airman second class. In terms of an education level, 66.1% (285 respondents) of total respondents had the undergraduate school or higher education level. Also, in terms of the growth area, 56.8% (245 respondents) of total respondents came from large cities. Among 20 items about the military meals service, in the question of cooking soldier's kindness degree, respondents answered that they were satisfied with the cooking solders' kindness at a medial level. The survey showed the average 2.95 in this item. The satisfaction level of actions taken at the lack of foods, was 2.94 on the average. Respondents answered that the soldiers' satisfaction on the actions taken at loss of foods was in the medial level. The average was 2.94 and respondents answered that this satisfaction was in the average level. In the item of daily menu placement, the average was 3.19. respondents showed the little higher satisfaction than the average. As the result of investigating whether the castor's seasoning materials were frequently replaced, there was the satisfaction of average level with 3.00 on the average. The satisfaction level of hot foods' temperature was 3.52 on the average. Respondents answered that they were relatively satisfied with the hot foods' temperature preservation. Also, the survey indicated that the nutritional satisfaction had the most influence.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.339-345
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• 1996

Food waste is an inverse measure of consumer acceptability of the food as served and hence a potential determinant of food qualify. The plate waste of patients was examined by a visual method at one hospital. Patients were asked to record after each item on their menu the amount consumed in quantitative terms: None, 1/4, l/2, 3/4, all. The survey showed that 65% of all patients surveyed left some of their food during hospitalization. Mean wastes for soups and meat side dishes were found to be larger than those for cooked meals and vegatable side dishes. At the same time, a questionnaire survey was used to determine the view of patients of key aspects of the hospital foodservice system. The majority of patients surveyed left their cooked meal because of low appetite, whereas patients indicated that Food is not tasty was the primary reason for leaving soups and other side dishes.'Satisfaction' scores were significantly correlated with the patients' age and appetite at the time.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.469-480
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• 2012

Since its introduction in"Jeungbosallimgyeongje" in the mid-1700s, Chogyetang has continuously changed as a cooked food while still reflecting the era as in the following four phases. In the first phase from 1766 to 1920, Chogyetang was served as a hot pot dish consisting of boiled chicken with spring onions, vinegar, soy sauce, oil, and egg. The second phase from 1930 to 1950 involved the removal of vinegar, an important seasoning. Instead, a wider variety of materials such as beef, sea cucumber, abalone, cucumber, and mushroom were added. Third, from the late-1950s to 1980s, there were significant changes both in the materials and recipe. Chogyetang was changed into a cold food for consumption in the summer in which sesame, a new material, was added to make soup. The prepared soup was then poured over the chicken and vegetables. Fourth, from the late-1980s to the present, sesame, the main ingredient added in the third phase, was removed. Instead, vinegar, mustard, and sugar were added in order to increase taste. Therefore, Chogyetang has been changed into an a la carte menu item in which vegetables and noodles are added to boiled chicken, and it has become a popular summer food consumed when eating-out.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.31-42
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• 1991

Since the year 1795(in the 19th year of King Jungjo), the form of Banquet Record was established. In the year 1827(in the 27th year of King Sunjo), the formality of Banquet was made at Ja-kyung Palace for the first time. Thereafter it was utilized by all banquets, So it was called the“model of courtesy”. The compostion of Jinchan Uigue of the year 1887(in the 24th year of King Gojong) was identified as follows; Banquet Record was composed of 4 Volumes. In Preface, there were Data choice(Taekil), Personal rank his name(Zwamok), Pictures of ceremonies(Dosik). In 1st Volume, there were King's order(Jungyo), Answer of King's question(Yeonseol), Musuic Record(Akjang), Compliment for King(Chisa), Poem for royal family(Junmun), Procedure of ceremony(Uiju), Works of theauthorities concerned(Samok), Resource indices(Gyemok), Letters from chief of the authorities concerned (Gyeas), Official letters(Imun), Letters to headquarters from local officers(Negwan). In 2nd Volume, there were Consult for budget(Pummok), Letters from to local officers from head quarters(Gamyul), Banquet menu(Chanpum), Utensil item(Gijong). In 3rd Volume there were repairment(Suri), Arrangement(Besul), Umbrella and flag for ceremonies (Ui Jang), Guard(Uiwui), List of quests(Neyebin), Ministers(Munanjesin), Musician and dancer's name and costume (Gongryung), Musical instrument(Akgipungmul), Rewards(Sangjum), Expenditure of banquet(Jaeyoung).