• Culinary science and hospitality research
• /
• v.10 no.4
• /
• pp.1-14
• /
• 2004

This study investigates and analyzes the diversity of menu in military meal services that are recognized by the soldiers who are familar with meal services and, suggest the implications on the results of the analysis. For the ranks of respondents in terms of demographic features, the sergeants were 43.2%(186), the corporals were 29.7%(128). It was identified that the diversity of menu had significant influences as 57.5%. Thus, for the satisfaction on the kitchen and mess hall service, the sanitary condition was the most considerable factor as 41.6%. Next, water supply facilities, sewer hygiene and towels in washstaynds were the issues to be considered more. In conclusion, this study was limited only to the air soldiers in Chungcheon. Then, the future study needs to expand the samples more than this study to apply the results to the entire army. Moreover, the study could not be actively performed because of the particularity of the army. Consequently, it is required to make these kinds of researches dynamically performed like for any other meal service industries.

• Culinary science and hospitality research
• /
• v.12 no.1 s.28
• /
• pp.188-202
• /
• 2006

With large corporations entering into the foodservice market, competitions among those foodservice providers became intense, leading to differentiated quality services in terms of portioning out the meal, its portion and waiting time, not to mention food quality. The purpose of providing foodservice is to satisfy its customers, to secure optimum level of profits, and attain continuous quality improvement. To have such purpose attained, all other factors affecting the foodservice should be allowed to play a role. The intensity of the work performed by the employees should be maintained at a steady level and systematically controlled. 'Service First’ principles upholding that customer satisfaction comes from good service should be applied at all times; customer satisfaction comes from the satisfaction of the employees. Customer satisfaction through good service will contribute to an increase in revenue which we get by subtracting operating expenses from the total sales, as it will lead to concluding a long-term supply contract or renewing the existing contract. To keep the operating expenses to the minimum level, it is important to effectively perform the cost control. Since personnel expenses occupy a large portion of the operating expenses, it is imperative to effectively control the labor costs. For this reason, this study will present an effective program for disposition of men with a large organization being centered around, where the number of people served at the mess hall varies greatly depending on a day of the week and a mealtime of the day.

• Journal of Conservation Science
• /
• v.38 no.2
• /
• pp.144-153
• /
• 2022

This study conducted scientific analysis and preservation treatment for the local 7 relics (depurator bottle, eagle patten button, rank insignia, mess tin, M1 Grand-gun cleaning tool kit, Carbine bullet, cartridge) of the fallen of Korean War excavated through the MND Agency for KIA Recovery & Identification that are possessed in the exhibition hall of the Ground Operations Command. FT-IR analysis results show that remainder of depurator bottle is assumed to play a role of water and food purifier during the war for its spectrum similar to Trisodium phosphate, and inscription carved on the cartridge that is hard to observe with naked eyes was also confirmed through 3D digital shooting method. This study also established directivity of preservation treatment of relics for stable treatment by carrying out a survey of conditions based on the microscope and visual observation. The result is expected to be used as basic data for establishment of future directivity of preservation treatment for a variety of war relics.