• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.174-182
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• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.94-110
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• 2010

The purpose of this study is to how certain types of leadership of food and beverage employees in the super deluxe hotels in Seoul significantly affect self-efficacy, organizational efficacy and organizational effectiveness. The model was tested using SPSS 12.0 and AMOS 5.0 on a sample of 222 respondents with 74% of a usable response nate. The result of ANCOVA indicates idealized influence, individualized consideration and intellectual stimulation, which are the characteristics of transformational leaders, significantly and positively influence the organizational-efficacy, job satisfaction and organizational commitment Individualized consideration and intellectual stimulation significantly influence self-efficacy. Self-efficacy significantly influence. Organizational efficacy, and it also indirectly influence organizational commitment through job satisfaction. Organizational efficacy bas a significant relationship with organizational commitment through job satisfaction while it doesn't have a direct effect on organizational commitment.

• Journal of the Korean Dietetic Association
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• v.21 no.1
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• pp.72-82
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• 2015

The purpose of this study was to provide preliminary data for competitive dominance in an institutional foodservice environment. Data were collected from 85 experts and practitioners on customer-oriented service contact elements and contact fields in the foodservice industry. PASW Statistics ver.18 and MS Excel were used for data analysis. From the pilot study, 67 service contact-elements were derived. Contribution rate analysis and frequency analysis in each contact field were performed in order to categorize four factors, including environment-oriented contact, product-oriented contact, service-oriented contact, and image-oriented contact fields. Thirty three contact elements were derived, and environment-oriented contact consisted of eight contact-elements (cleanliness of restaurant/kitchen, etc.), product-oriented contact consisted of twelve contact-elements (food taste, etc.), service-oriented contact consisted of seven contact-elements (service quality, etc.), and image-oriented contact consisted of six contact-elements (image/reputation, etc.). The results of study will be useful to develop an effective marketing program for competitive dominance in an competitive foodservice industry environment.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.3
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• pp.675-682
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• 2021

The study analyzes the demand for residential space in the Untact Era. Residential space comprises six categories: the most necessary dedicated space (DS), most preferred south-facing space (SFS), largest space (LS), most necessary shared space (SS), most necessary infra-space (IS), and others. Results indicated the following: 1) All respondents had the highest preference for relaxing spaces except DS. 2) Differences were found between DS, SFS, and LS by age and SS; IS by residential area; and DS, SS, and IS by household size. 3) People aged 60+ preferred a living room while people aged 40-59 preferred a larger kitchen. Seoul citizens preferred gardens or parks in the complex or neighboring forests whereas local citizens preferred shared offices and medical centers. Households of three or more persons preferred a park/forest and two-person households preferred a honbap restaurant. The implications for housing policy are as follows. 1) Nature-friendly spaces are needed to alleviate a sense of isolation. 2) Changing demand for residential space should be reflected in housing policies. 3) The government's housing supply policy with the same residential space and structure must be changed to provide various residential spaces according to age, residential area, and household size.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.139-154
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• 2015

This study examined the causal relationship between work environment and job satisfaction/turnover intention through statistical analyses using the statistics programs SPSS(18.0) and AMOS(18.0) of over 268 business owners operating small sized Chinese restaurants in the Busan and Gyeongnam area. Research results found that among the business owners of small sized Chinese restaurants, 130 were owner/chefs (48.5%), 63 engaged in hall serving (23.5%), and 75 were in delivery (28.0%). It was also found that while the physical environment had a positive effect on work pride and economic satisfaction, sale stress had no effect on work pride and economic satisfaction. In addition, the physical environment and mental labor environment showed a positive effect (+) on turnover intention, although job satisfaction (work pride, economic satisfaction) showed a negative effect (-) on turnover intention. Such result leads to the conclusion that for business owners of small sized Chinese restaurants, sale stress experienced during the course of business serves as a factor weakening job satisfaction while increasing turnover intention to a greater extent of the physical environment (kitchen facilities and hall facilities). Thus, it seems that practical business training, such as service training, is a greater necessity for business owners of small sized Chinese restaurants, as opposed to an improvement of restaurant facilities.

• Journal of Digital Convergence
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• v.20 no.5
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• pp.695-702
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• 2022

The purpose of this study was conducted with suggesting a clue to improve the perception of jobs for the elderly, and the final study subject was 110 people. As a research methods were student t-test, ⲭ²-test, one-way ANOVA(Scheffe). The result of the study are as follows. The perception and economic status of the young elderly(65-74 years old) were significantly higher. The perception of public jobs was significantly higher when married, religious, and monthly income was more than 4 million won. The perception of social service-type jobs was significantly higher when married and when there was a religion. The perception of private jobs was high when the monthly income was more than 4 million won (p<0.05). The preference for "parking order service" in the public sector, "support for elderly facilities" in the social service sector, and "fast food restaurant employees, kitchen, restaurant assistants, and food delivery service workers" in the private sector was the highest. In conclusion, there is a need for an education program to improve the perception of jobs for the elderly in order to raise the awareness of job policies for the elderly, which decrease with age. It is expected to be used as basic data for job creation and job creation that can be done according to the age of the elderly.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.97-105
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• 2008

An IPA model was used to evaluate customer service encounters at a large food court; also the gaps between importance and performance from were also evaluated from both perspectives. The findings of this study will be applied in order to improve service quality at various large food service operations. A total of 298 customers from a large shopping mall food court completed the study questionnaire, asking them to evaluate the important and performance attributes of service. Seven underlying dimensions were identified and labeled by factor analysis: factor 1 was "safety": factor 2 "time": factor 3 "atmosphere": factor 4 "quality of food": factor 5 "menu attributes": factor 6 "comfort": and the last and seventh factor was "comprehension". As a result of IPA analysis the overall mean scores between the importance attributes and performance attributes showed significant differences by independent t-tests(p<0.001). Quadrant I was classified with unnecessary items including interior design, proper lighting, suitable chairs, and proper room temperature. In quadrant II thirteen variables showed high scores for both importance and performance, such as various menu choices, hygienic food, dishes, chairs, food court, kitchen, and employees; proper ventilation, employee kindness, waiting time to order, and received food; automatic system for ordering-serving. Quadrant III included eight variables identified as low priority, including appearance of food, nutrient content of food, proper portions, new menu, proper music, proper location of cashier, services for children and efficiency of movement. In quadrant IV six variables were included as areas to focus management's efforts, such as food taste, proper food temperature, use of safe food materials, maintenance of food quality, existence of preferred foods, and proper food prices. These results suggest that food court customers have interests that are distinct from restaurant customers and may need to be treated differently. It is anticipated that this data will be useful to the foodservice industry in order to segment customer characteristics by different dinning behaviors.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.616-630
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• 2018

This study analyzed the current status of registered patents related to food tech in Korea and Japan. Using the patent information search services of Korean and Japanese Patent Offices, patents registered during the past 10 years from January 1, 2005 to December 31, 2015 were searched with the following key words/phrases: "food or meal or diet" and "program or information system". A total of 669 patents (539 for Korea and 130 for Japan) were finally selected and analyzed. Based on Porter's value chain theory, the patents were categorized into three dimensions related to "manufacturing/processing/distribution", "sales & marketing", and "consumer support". The results showed that in Korea, 41.7% of the total patents were related to sales & marketing followed by consumer support (37.3%) and manufacturing/processing/distribution (21.0%). In Japan, patents related to consumer support accounted for 56.2% followed by manufacturing/processing/distribution (32.3%), and sales & marketing (11.5%). In the area of manufacturing/processing/distribution, "food quality management system" in Korea, and "food manufacturing and processing management system" and "food safety control and hazard analysis system" in Japan tended to show a significantly higher proportion of patents registered (p<.05). Under sales & marketing, patents in the categories of "food purchase and delivery service system" in Korea and "restaurant information sharing system" in Japan tended to be more frequently registered (p<.05). Finally, in the area of consumer support, "kitchen facility and cooking device control system" in Korea and "menu and nutrition management system" in Japan tended to account for a significantly higher proportion of patents registered (p<.001). The results are expected to provide useful insights into the development of new patents and markets for food tech in the future.

• Korean Institute of Interior Design Journal
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• v.17 no.5
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• pp.166-174
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• 2008

As the use of virtual environment for decision-making interior or architectural design has been increasingly broaden, the choice of media form-physical, objective properties of a display medium-became and important issue to take into consideration. This research deals with the effects and differences between two types of media for a virtual environment; wall projection screen(120") and PC monitor(17"). In addition, efficient adoption of the two media forms was also proposed in this research. A total of 90 subjects participated in pre-designed three experimental groups(A group: experiment with a wall projection screen, B group: experiment with PC monitor, C group: both) and answer the seating preferences, the presence inventory, and the decision confidence using a simulated virtual restaurant environment. The results are as follows: (1) seating preferences for the tables located in frequent traffic area and near other spaces such as restroom and th kitchen are significantly different by the media form. While there is no significant difference found in seating preferences for most tables except high traffic areas near entrances between the two media. This result demonstrates the effects of media type or screen size on user perception for the areas near structural or interior design elements. (2) The presence measure in this research consist of in this research consist of four factors: 'spatial presence,' 'object presence,' 'positive effects,' and 'the factor of negative effects. 'The mean values of the items involving engagement or interaction in the spatial presence factor and the object presence factor are significantly different by the media form. A higher sense of presence of presence was observed in the wall projection screen. (3) PC monitor condition was shown to provide a higher level of decision confidence. Based on the research finding, conclusions and implications are discussed.

• Fire Science and Engineering
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• v.27 no.5
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• pp.38-43
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• 2013

An automatic spreading fire extinguisher usually installed in a closed area like a boiler room, a laundry store or a restaurant's kitchen room is one of the fire protection equipments. This extinguisher automatically discharges dry powder, extinguishing fire. As this extinguisher has the extinguishing capability applicable to the nominal protection area, objects outside the area cannot be properly extinguished. However only its number is being requested according to the floor area in the related laws, and the extinguishing capability depends on the distance from a fire source. In this study we tried to investigate the extinguishing capability of the automatic spreading fire extinguisher in accordance with horizontal separation distance from a fire source. It appeared that the maximum horizontal separation distance was about 30 cm for both class A and B fire to be certainly extinguished.