• 한국조리학회지
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• 제10권4호
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• pp.1-14
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• 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.

• 한국조리학회지
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• 제12권1호
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• pp.188-202
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• 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.

• 보존과학회지
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• 제38권2호
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• pp.144-153
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• 2022

국방부 유해발굴단을 통해 발굴된 지역 유품 중 지상작전 사령부 전시관에 소장된 7건(정화제병, 독수리문양 단추, 계급장, 반합, M1 Grand-총기손질도구, 카빈완탄, 탄통)의 6·25 전사자 유품에 대하여 과학적 분석 및 보존처리를 진행하였다. FT-IR 분석 결과 정화제병 내부 잔존물이 Trisodium phosphate와 유사 스펙트럼으로 확인되어 전쟁 시 식수 및 식품 정화제로서의 역할을 수행하였음을 추정할 수 있었으며, 3차원 디지털 촬영기법을 통해 육안으로 관찰이 어려운 탄통의 각인된 명문을 확인하였다. 또한 현미경 및 육안 관찰 등을 기초로 한 상태조사를 진행하여 각각의 유품에 대한 보존처리 방향성을 수립하고 안정적인 처리를 진행할 수 있었다. 이러한 결과는 향후 다양한 전쟁 유품에 대한 보존처리 방향성 정립을 위한 기초자료로 활용될 수 있을 것이다.