• The Journal of the Convergence on Culture Technology
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• v.3 no.3
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• pp.43-49
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• 2017

The purpose of this study is to study the standardization of the core business process in the chemical manufacturing industry and to establish a production information management system for the purpose of establishing the production information management system that can achieve mid -To be applied. The development methodology for the standardization of the chemical manufacturing information system is applied to the production information management system development methodology (PSDM) that was developed and developed by the Agency for Technology and Information Promotion of Small and Medium Enterprises. The standardization target is the system structure, It is a core business process that becomes a skeleton during construction. In this study, the chemical manufacturing SMEs and related professional IT companies who want to build the production information management system can apply the standardized core business process more effectively to build the system more effectively, and provide ease of installation and reliability to the system, In order to maximize the utilization of processes, follow-up education training and maintenance measures are suggested. Applying the results of this study, it is possible to eliminate the unreasonable elements of the production process, improve the quality of production product, and reduce production cost.

• Journal of Society of Preventive Korean Medicine
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• v.7 no.1
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• pp.123-132
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• 2003

It is considered to be important to create aesthetically beautiful style through the change of external shape, however for the hair stylists, whose beauty expression is through hair, the role of hair doctor is becoming even more important with focus to improve the hair healthiness. Hair clinic is management of hair and scalp. It is the management process of preventing damages, while improving and cultivating healthy and shiny hair. The current concept in hair management is moving from simple hair styling to emphasis at hair management. As far as hair management is concerned, it usually includes treatment tools such as shampoo, conditioner, hair treatment and scalp scaling system, which is used for diagnosis of hair condition in order to treat the scalp. As the interest of hair healthiness becoming more wide spread, so does the breadth of clinic menu. The wide choice is to fulfill the profound desire of people, whose demands are simply to have variety in their choice. This is resulting in faucets of new value-added and differentiated products. The values that make-up the hair styles consist of mainly design (trend, preference), function(styling, management convenience) and clinic(hair quality improvement, damage repair). Shampoo and conditioner have gone beyond their original function of cleansing to providing combinational functions of treatment, to care and remedy, and advanced massage effectiveness. These are, to name a few that seem to go beyond their original function to satisfy the mental healthiness in people, the King Kong shampoo of shampooings in forward-backward manner, 5-minute shampoo massage that applies sports and relaxation massage, scalp acupunctural message and aural(ear) massage. More and more people are complaining about the damaged hair and hair loss problems due to perms, dyeing and bleaching of hair, in addition to natural scalp and hair damaging factors. Such complaints have stimulated many beauty products and various hair treatment systems being introduced with focus to provide nutrition and prevent damages to scalp and hair. As the living standards improve and the desire of people is to pursue differentiated lives, their demand also increases in hair styling products to fulfill the needs of healthy and aesthetical aspects of their lives.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.201-207
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• 1997

This survey was based on the college students opinions on their cafeteria in northern Kyungkido area during three weeks(5th Nov.∼21st Nov., 1996). The rate of the daily usage of the college cafeteria was 64.29% in day time class, 44.35% in night time class. The first reason of using the college cafeteria was 'no other place to eat' in day time class(49.38%) and night time class(68.01%). The second reason was 'to be economical' and the third was 'to save the time'. The main reason for not using the college cafeteria was 'bad taste' in day time class(52.09%) and night time class(31.99%). The percentage of the students who ate outside of the college in day time class was 68.63% and night time class was 37.37, 31.18% of the night time class ate the dinner at home after school. The average type of the meal were : the boiled rice, noodles, cookies and bread(from the most to the least). The students survey showed rather dissatisfactory response on taste, preference, the number of the side dishes except the quantity of the food. The necessary improvements for the college cafeteria were, first, 'improve the quality and taste of the food' and 'increase the variety of the menu', 'lower the price' and 'sanitation' were followed.

• Cartoon and Animation Studies
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• s.45
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• pp.215-233
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• 2016

Timelapse which was appeared Georges Mellieoseu in 1897 was not familiar to people and was not popular in film or broadcast industry in spite of long history. But about 5 years ago, timelapse has become distinguished in all around image art, because it show us aesthetic extraction of time and variation of color in Vimeo and Youtube which neve been seen before. So nowadays latest camera has come out with default menu which can shoot timelapse. But popularity of timelapse seem not development of cinematography technique or appearance of new function but production of image which reflects ages of present with fully accept digital media property. This study is approached from two formative characteristics. First it is strengthen of time which is showed timelapse and analog media from a comparison angle. Second, it is how to extend their sense and imitate images through resolution which can be possible high quality image and color especially with Raw data Through these methodology, this study defines correlation of character of digital media and artistic value of images in timelapse. And also it cleary assures the era of penetrating art has not only visual amusement as known but, also representative value of our ages and technology of media.

• Journal of Hospice and Palliative Care
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• v.12 no.2
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• pp.61-71
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• 2009

Purpose: The purpose of this study was to develop a CD program of applied logotherapy for psycho spiritual care of late adolescents with terminal cancer. Methods: Keller & Song's ARCS theory and a model for developing learning materials was applied to develop this program composed four distinct phases: planning, designing, developing, and evaluation stages. Results: This program was entitled 'Finding meaning in my life' and consisted of 5 sessions and its educational contents were made up as follows: "First Secret" is 'learning three natures of the human mind', "Second Secret" is 'learning creative values first method to find meaning of life', "Third Secret" is 'learning experiential value as second method to find meaning of life', "Fourth Secret" is 'learning attitudinal value as third method to find meaning of life', and "Fifth Secret" is 'Becoming the master of my life'. The sub-menu was made up of 'Beginning', 'Opening mind', 'Learning'. 'Laughing Song', 'Experiencing'. Conclusion: This CD program applied logotherapy with flash animation technique as an emotional and spiritual nursing intervention program for easier and more scientific application in pediatric oncology and hospice care area.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.55-71
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• 2015

The purpose of current study is to identify moderator effects of a number of use in terms of the influences of selection properties as perceived by college foodservice. This study was collected 297 survey from college students in Busan and Gyeongnam using the statistics program SPSS (18.0). Result shown that the selection properties of the institutional food service were analyzed with four elements: physical environments, service of worker, diversity of menu, and quality of food. All of the selection properties were found to have significant effects on satisfaction. Although there was no significant effect on the second stage, partial moderating effects were found in the third stage only when the interaction term of physical environments ${\times}$ the number of use is applied. Considering these results, it can be considered that a number of use of foodservice facilities are moderated by physical environments. Therefore, it implies that institutional foodservice operators should improve physical environments including interior, tableware, and cleanliness. In addition, satisfaction and preference were found to be closely related each other, which indicates that preference is improved as satisfaction increases.

• Journal of the HCI Society of Korea
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• v.7 no.2
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• pp.49-56
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• 2012

The camera-based mobile applications such as color, pattern and object reading can improve the living quality of blind people. However currently available camera-based applications are uncomfortable for the blind, since these applications do not reflect accessibility requirements of the blind especially on touch screen. We investigated accessibility requirements about rapidly growing camera-based mobile applications on touch screen devices for the blind. In order to identify accessibility requirements, we conducted a usability testing for color reading applications with three different types of interfaces on Android OS. The results of the usability testing were as follows: (1) users preferred short depth of menu hierarchy, (2) the initial audio help was more useful than just-in-time help, (3) users needed both manual and automatic camera shooting modes although they preferred manual to automatic mode, (4) users wanted the OS supported screen reader function to be turned off during the color reading application was running, and (5) users required tactile feedback to identify touch screen boundary. We designed a new user interface for blind people by applying the identified accessibility requirements. From a usability testing of the new user interface with 10 blind people, we showed that the identified accessibility requirements were very useful accessibility guidelines for camera-based mobile applications.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.42-57
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• 2015

When a customer chooses a coffee shop, different factors can influence his/her purchase. These factors can include tangible as well as intangible elements such as the coffee shop's atmosphere, layout, and interior. Thus, many coffee brands strive to serve not only a diverse menu, but also a unique quality of environment. This study aimed to investigate the influence of physical environment on customer satisfaction and loyalty in the coffee shop and evaluate the influential power of the physical environment factors using hierarchical regression analysis. Data was collected from customers of coffee shops in Texas, the U.S. The study found that the coffee shops' physical environment influenced the customer's satisfaction and loyalty. Particularly, the coffee shop's physical environment including ambient and interior design greatly influenced the customers' satisfaction. However, a broad range of physical environment factors such as temperature, aroma, lighting, color, and interior furnishings should be provided to increase the customer loyalty. The results may have a broader application to provide effective managerial and marketing information to Korean coffee entrepreneur brand in the U.S. and beyond.

• Korean Journal of Community Nutrition
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• v.19 no.2
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• pp.187-197
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• 2014

Objectives: This study was carried out to determine nutritional status of elderly patients in a long-term care hospital according to meal type and eating ability. Methods: Subjects were 47 female patients aged over 65 ($79.3{\pm}7.1$ years) who resided in a long-term care hospital in Seoul. Thirty seven patients who ate diet orally were grouped according to meal type (27 general diet and 10 soft diet) and eating ability (26 eating by oneself and 11 eaten with help) and 10 were on tube feeding. Nutritional status was determined by food consumption and mid-arm circumference. Results: The mean adequacy ratios (MARs) of 12 nutrients (protein, calcium, phosphorus, zinc, vitamin A, vitamin $B_1$, vitamin $B_2$, vitamin $B_6$, niacin, folic acid, vitamin C) were 0.687 for general diet, 0.565 for soft diet, 0.680 for eating by oneself and 0.677 for eaten with help, which were significantly lower than 0.982 for tube feeding (p < 0.05 or p < 0.01). The patients on tube feeding had significantly lower % arm circumference compared to those who ate general diet (84.0% vs. 95.4%, respectively, p < 0.05). Nutrients intakes, nutrient adequacy ratio (NAR) and index of nutritional quality (INQ) were not different between meal types as well as eating ability. The most insufficiently consumed nutrients by the patients on diet were folic acid, vitamin $B_2$, and calcium (NAR 0.334~0.453, 0.515~ 0.539, and 0.516~0.533, respectively). Conclusions: The results suggested that regardless of meal type or eating ability, the subjects who were on diets in this study might have inadequate intake of folic acid as well as vitamin $B_2$, and calcium, which need to be reflected on menu planning. The measurement of mid-arm circumference presented more risk of malnutrition of patients on tube feeding than those on diets, despite apparently better nutrient consumption.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.319-331
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• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point plan applicable to cook/chilled Pork Bulkogi (broiled sliced pork with sauces) in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. During the product flow, time-temperature profile was recorded and microbiological analyses including mesophilic and psychrotrophic total plate counts, coliform, and fecal coliform and qualitative analyses of Salmonella and Listeria monocytogenes were done. Chemical analyses (pH, acid value, total volatile basic nitrogen), sensory evaluation, and quantitative analysis of thiamin were conducted for 5 days of chilled storage. The number of mesophiles in raw pork ($4.26{\pm}0.11\;Log\;CFU/g$), seasoning mixture ($5.97{\pm}O.04\;Log\;CFU/g$) and marinated pork ($5.56{\pm}0.21\;Log\;CFU/g$) were below the microbial standards for "requires further cooking" food items. Listeria monocytogenes was detected in seasoning mixture. After heating, the number of mesophiles ($5.17{\pm}0.04\;Log\;CFU/g$) were slightly reduced but it did not meet the microbial guidelines of $5\;Log\;CFU/g$ for "ready-to-eat" foods. No other microbes including pathogens were detected. By reheating the menu item after chilled storage, the number of mesophiles were reduced in every phase of 1st day ($4.62{\pm}0.22\;Log\;CFU/g$), 3rd day ($4.55{\pm}0.20\;Log\;CFU/g$) and 5th day ($4.25{\pm}0.16\;Log\;CFU/g$) of chilled storage, and the number of microbes was below the standard limits for "ready-to-eat" foods. At the fifth day of chilled storage, pH (p<0.05), acid value (p<0.01) and TVBN (p<0.05) showed significant increases. Sensory evaluation results did not show any significant change for 5 days of chilled storage. Thiamin content showed a decrease for 5 days of chilled storage. Consequently, the ideal shelflife recommended for Pork Bulkogi was within 3 days of chilled storage. CCPs for Pork Bulkogi were purchasing and receiving of raw meat and some seasoning ingredients, heating, chilling, chilled storage, reheating, and distribution.