• Proceedings of the Korean Institute of Interior Design Conference
• /
• 2007.05a
• /
• pp.47-48
• /
• 2007

The commerce space of today knew and simply in the space where it creates only space of the profit creation which leads a business the hay to reflect the sensitivity of the consumer new consuming culture trend it changed. It is a new trend it creates and it leads to sprout trend consumer class of leader trend(Trend Setter) as it does. This restaurant is one type of food culture which is various brunch it does with the important menu which it will pay. This design concept and one design inside the vigor garage side which reflects and to sleep the design concept which the traditional France restaurant has and has a discrimination from the plan which it sees and it applies new food culture it develops it does. Existing the reel rear design tendency which specialty restaurant is investigation it arranged the design discrimination strategy which is the possibility the shop which it tries to analyze having.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.21 no.48
• /
• pp.279-289
• /
• 1998

This study deals with the schemes of design, plan and operate maintenance management support systems and with the engineering approach for the solutions to build the maintenance management for the production efficiency. Maintenance Management Information System(MMIS) is the task that must focus on machinery historical data and planned maintenance action. Also the efficient supporting system in a maintenance management is achieved by database which is based on process of machinery's failure history. Designing method of maintenance management information system, maintenance modules are consisted of six factors ; machinery's historical data, lubrication control, check sheet, repair work, availability report, and performance report(control board and detailed reports), and then operators can rapidly utilize data in work place. In the implementation of designed model, program coding has been developed by Visual Basic 3.0. Data insertion, deletion and updating which perform menu screen is implemented by reading data from database. Implementation model based on LAN environment and related data is stored in Microsoft DBMS.

• Korean Journal of Mathematics
• /
• v.19 no.4
• /
• pp.453-464
• /
• 2011

We used SAS program in statistics class as a plan to increase effect of class. Because lease cost of SAS program is high and low-level students felt difficulty of the syntax of SAS program, I planned to introduce other instruction-software. We observe whether it's O.K. to use Excel instead of SAS program and Excel is helpful in having positive attitudes. We try to compare and analyze the merits of two programs. The purpose of this study is to apply Excel to statistics class, cut down the cost of instruction-software, and make students understand statistics more conveniently and easily.

• Culinary science and hospitality research
• /
• v.4
• /
• pp.25-42
• /
• 1998

In order to promote a foodservice professionally, the operator must carefully plan of enterprise goals and how to meet them. This is especially truth of foodservices in which both production and service aspects take place under one roof. In such a case, the foodservice operator sells products and services not just one. It is up to the foodservice operator to package the products and services in a manner that is most pleasing customers. The first stop here is to determine who the customers are and what hey want. The process of answering these questions and developing a program to meet the needs identified is called marketing. This study deals primarily with internal promotional concepts, in this study it is important to cover a few of the basic concepts of marketing as well. Thus this study is try to present the merchandising food. In this study, the merchandising food is based on training employees, planning special promotions, featuring special menu items, creating atmosphere, developing good public relations using promotional materials.

• Journal of Internet Computing and Services
• /
• v.19 no.3
• /
• pp.79-88
• /
• 2018

Major countries stay to expand invest in R&D to promote new growth engines in the future and to secure new technologies and Korea is also expanding to R&D investment. Quality of R&D investment is getting more Important than quantity of R&D investment because Korea's indicator related to R&D investment is already world class with other countries's investment scale by comparison with GDP. According to this trend, Korea's policy in R&D is focusing the R&D Innovation Plan and "Utilization of R&D Facility and Equipment(F&E)" has been getting important. In this research, it research on facility and equipment management plan through Defense R&D Equipment information System(DRES). It analyzes existing process F&E in Defense field and Nation. Furthermore, it explains major process, function, and menu reflecting Defense F&E management rule enacted recently. Lastly, it shows the development direction for Defense F&E management.

• Korean journal of food and cookery science
• /
• v.32 no.2
• /
• pp.222-232
• /
• 2016

Purpose: Sodium intake in school meals is very high. Accordingly, many health problems have emerged. The objective of this study was to assess school dietitian's awareness and practice of sodium contents in urban and rural locations schools and suggest sodium reduction plan in school meal service. Methods: A total of 524 nationwide school dietitians from elementary, middle, and high schools in south Korea were surveyed using questionnaires to determine their awareness and practicing behavior for reducing high-salt contents in meals. Sodium reduction plan was then suggested accordingly. Results: Most school dietitians (83%, n=436) were aware of the necessities of sodium reduction in school meals. They were aware of optimum sodium levels at 700-1000 mg. However, the percentages of dietitians who had practicing behavior of using measuring utensils for seasoning were 20.7% (n=108), 14.9% (n=78), and 13.5% (n=71) in elementary, middle, and high schools, respectively (p<0.001). Dietitians in urban elementary and middle schools had significantly (p<0.01) higher practicing behavior of using measuring utensils compared to those in rural locations. Considering low levels of soup contents with high amount of leftover, the desirable soup portions to be reduced were '50-100 mL' (n=66, 12.7%) for elementary school and '100-150 mL' for middle school (n=62, 12.0%) and high school (n=57, 11.0%, p<0.001). Conclusion: Dietitians' awareness for sodium reduction was high but their practicing behavior was relatively low. Thus, continuous efforts are required to develop reduced-sodium menu by promoting the use of measuring utensils when preparing meals and by planning no soup meal day or educating students and teachers about the importances of reducing sodium in school meals.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2003.05a
• /
• pp.338-341
• /
• 2003

According to a long-term master plan for the implementing of MOMAF's marine environmental informatization, we have developed marine environment portal web site which consists of 7 main-menu and 39 sub-menu including various types of contents (text, image and multimedia) based on RDBMS. This portal site was opened in Oct., 2002 (http://www.meps.info). Also, for the national institutions' distributed DB which is archived and managed respectively the marine chemical data and biological data, the integrated retrieval system was developed. This system is meaningful for the making collaborative use of real data and could be applied for data mining, marine research, marine environmental GIS and making-decisions.

• Korean Journal of Community Nutrition
• /
• v.6 no.5
• /
• pp.755-764
• /
• 2001

This study was carried out to evaluate meal management behavior of housewives and to improve their behavior by determining what problems exist. The survey was conducted using a questionnaire in Jinju from October to November in 1999. It was shown that 29.1% of housewives didn't plan food budget, whereas only 5.6% of them did. The reasons for not planning food budget were mostly due to not forming a habit(38.8%), irregularity of prices(19.9%) or irregularity of income(13.8%). The characters of planning food budget and the reasons for not planning were not affected by age, education, monthly income, family size or monthly flood cost. Only 17.8% of meal managers recorded their housekeeping in detail and 47.4% of them wrote only the important things. Recording housekeeping records was affected by age and education. It was found that most meal managers(90.8%) didn't set menu planning and they didn't fuel the need for menu planning. The frequency of food shopping was every two days(36.2%), twice a week(20.9%) or randomly(27.4%), and the places for food shopping were supermarket(49.0%) and traditional market(41.3%). Both were affected by education or age. The quality of food was the main reason(54.6%) far the selection of food shopping place. Important consideration for selection of food and meals was preference of family(47.4%) and this character was affected by education. It was shown that the score of nutrition knowledge was 7.36, and it was affected by education. The results of this study suggest that the government, educators and scientists in nutrition make efforts to develop various levels of practical education programs for meal management and nutrition depending on age, education and community using mass media.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.4
• /
• pp.756-764
• /
• 1998

The purpose of this study is to compare food habits of four institution(public boarding home, public mursing home, private boarding home, meal service in welfare center) in Pusan, Korea. Data were collected from 119 of were more than 65 years in the above institutions. Chi-square test was the main data analysis method. More than a quarter of the respondents(27%) showed fairly good level of activity, while a half of them(52.9%) answered the middle level. More than 80 percent of the respondents reported that their food attitude was "Good". There were more elderly women than elderly men among the four institutions. Although the four institutions have served snacks on the regular basis, they did not provide the residents with nutritious food. Most of the residents want to have snacks between meals, but they did not perfer candy. All the subjects didn't point out any particular problem of institution. They were accustomed with their old food served by their institution. As food perferences, almost all of the respondents preferred cooked rice and cooked rice with cereals. Only the residents of private boaring home liked cooked rice with red bean. In case of soup, all of residents liked any kind of soup. The most preferred most menu was beef. But only residents of private boarding home did not like pork. All residents like any all kind of kimchi except kimchi made by radish. In preference of cooking method of a side dish, seasoned food and vegetables were the most favorable menu by the respondents. Compared to the private home, the institutions give residents effective plan to prepare meals. Even though this study tried to find differences in attitudes of dietary life among the institutions, it could not find any meaningful difference among them. Korean elders in the institutions seem to have no proper that they do not have any proper sense of evaluating their dietary life.

• Korean Journal of Community Nutrition
• /
• v.20 no.1
• /
• pp.53-60
• /
• 2015

Objectives: The purpose of this study is to provide the basic data for efficient operation and management of the military foodservice by analyzing the satisfaction of the quality of the foodservice and the perception of the military foodservice which are provided according to the ranks of the soldiers. Methods: A total of 252 military personnel (48 Private, 87 Private first class, 74 Corporal and 43 Sergeant) participated in Gyeonggi area from November 1 to 30, 2013, and data were analyzed by the SPSS Win (ver 18.0). Results: The perception with foodservice, variety of menu (p < 0.001), importance (p < 0.01), problem (p < 0.05) and leftover reason (p < 0.05) significantly differed by the rank of the soldiers. With regard to the satisfaction with food, there were significant difference by rank for all items (p < 0.01). Satisfaction with facilities did not indicate significant differences by rank. Satisfaction with sanitation indicated significant difference by rank in the categories of table ware (p < 0.05), process of distribution (p < 0.05), employee's uniform (p < 0.001) and drinking water (p < 0.05). Satisfaction with service indicated significant difference by rank with regard to kindness of employees (p < 0.01), providing information on foodservice (p < 0.05) and fast distribution (p < 0.01). Conclusions: In order to improve the satisfaction of all ranks, there is a need to offer a variety of nutritionally balanced menu and a proper amount of food provided through the voluntary food distribution services. The results also suggested the need to find a sustainable foodservice management plan to carry out satisfaction surveys regularly in the military foodservice.