• Journal of Korean Society for Atmospheric Environment
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• v.14 no.3
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• pp.163-176
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• 1998

In this study, airborne particle samples were obtained to determine the concentrations of particulate air pollutants in indoor and outdoor air of public facilities in Taegu area. Total of 12 public facilities, regulated by the Public Sanitary Law, were selected as sampling sites, which include three underground arcades, one railway and two bus terminals, three general hospitals, and three department stores. In each place, sampling was carried out seasonally during the period of October 1994 to July 1995, and four samples per each site per season were collected both indoors and outdoors simultaneously. After determination of suspended particulate matter (SPM) mass concentrations, the particle samples were divided into two parts for subsequent chemical analysis: one for the analysis of trace elements and the other for water soluble ions. Seasonal levels of SPM appeared to be the highest in spring and the lowest in summer both indoors and outdoors, while locational variations of highest in statioyterminals, and lowest in department stores . SPM concentrations indoors and outdoors did not show any significant differences each other in most places . However, there were significant correlations between indoor and outdoor levels of SPM and other chemical species . These results indicates that indoor SPM levels are likely to be significantly affected by outdoor sources in many places. The most significant source of SPM was estimated to be the resuspension of soil/road dust both indoors and outdoors . The concentrations of toxic heavy metals (Pb, Cd, Cr, Cu) in underground arcades appeared to be very much lower than the established air quality guidelines for underground environments. In addition, it is likely that micro-environmental parameters such as temperature, humidity, and air velocity, play a less significant role than outdoor air quality as a factor affecting the levels of particulate pollutants in indoor environments of public facilities in Taegu area.

• Korean Journal of Computational Design and Engineering
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• v.13 no.2
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• pp.139-152
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• 2008

In order to survive worldwide competition, today's industries are experiencing strong pressure to introduce higher quality products with lower cost and shorter lead-time. Therefore, the role of design in the process of product development is increasing in significance. In this research, two methods for improving the design capability are proposed: construction of design environment and design automation using 3D CAD system. The designers and design process are the core of product design using 3D CAD system. In order to maximize the design performance, construction of the design environment including selection of a suitable system, designer training for best use of the system, establishment of an efficient design process, and stabilization of the environment are required. A method is suggested to construct design environment by systematizing the contents of the projects and consulting experiences carried out for various categories of business such as electronic devices, motorcycles, electricity parts, sanitary wares, injection molds, and die casing molds. Design automation helps reduce tedious and time-consuming jobs, simplify complicated and error-prone modeling and drawing works to shorten the lead time and improve the product quality. To develop a design automation system, understanding the process and the related knowledge on design are very important before implementing the system using API provided by 3D CAD system. In this research, an eight-step procedure is proposed for the development of a design automation system. These eight steps are analysis of needs, determination of specification, verification of specification using 3D CAD system, inspection of related API functions, programming, field test, application in practice, and maintenance. A case study in which five design automation systems in the design of turbine generators using the proposed method is introduced in detail. These systems play important roles in the generation of various output items including 3D models, drafts, material information, and NC data. The case study shows how effectively the design time is reduced and the quality improved using those systems.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.136-146
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• 2014

A study was performed on the consumption of prepackaged meals (Dosirak) sold by food service providers through Importance-Satisfaction Analysis (ISA) to determine the factors that consumers seek in quality Dosirak. According to the analysis, food service providers need to concentrate on food freshness and temperature while maintaining food taste. As for food packaging, consumers were found to prefer microwaveable plastic containers the most (29.3%). Nonetheless, they found that packaging needed improvements in securing food content during transportation and in food labeling, especially for expiration dates. The study also investigated which factors, including menu selection and advertising, affected the sales of food service provider Dosirak the most. The most important factor was determined to be price. Regarding menu selection, the quality of food seasoning and ingredients, daily specials and the variety of combination sets were found to be important. Availability of delivery (3.83/5.00), advance ordering (3.82/5.00) and discounts (3.75/5.00) were important factors in advertising. The conclusions of the study point to a consumer base that recognizes the ease and benefits of Dosirak but desires high quality food items at low cost. To expand the consumer base, food service providers must continually develop new menu items that satisfy consumer tastes and trends, maintain sanitary conditions and improve food labelling.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.441-448
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• 2007

The purpose of this study was to identify HACCP-based CCP and CP from the microbial quality assessment on the process of side dish (stir-fried dried-shrimp with garlic stems) production in the meal service operation for the elderly. Total plate counts (TPC) of fresh garlic stalks were $7.80{\times}10^{3}$ CFU/g and they were above the standard value of microbial growth potential. The TPC, Coliform and E.coli were not detected in the dried shrimps. The TPCs after rinsing and slicing the garlic stems were $2.5{\times}10^{2}$ CFU/g and $5.5{\times}10^{2}$ CFU/g, respectively. The TPC number of cook’s hand and cutting board were also exceeded the standard limit with values of $2.2{\times}10^{2}$ CFU/g and $10.0{\times}10$ CFU/g, respectively. However, the TPC, Coliform and E.coli were not detected in the other cooking instruments. The identified CCP in inspection step was fresh garlic stems and that of prepreparation step was slicing the stems after blanching. Cook’s hand and cutting board were also verified as CCP and the other steps in cooking process and utensils tested were identified as CP’s. These result’s suggest that it is important to control the microbial contamination of raw materials at purchasing step and the sanitary education program should be developed for the employees for continuous supplement of safe and sound meal service for the elderly.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.97-118
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• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality. To sum up the results of this study, Korean traditional restaurant visitors evaluated three dimensions of service quality overall favorably. Interestingly, background music received a lower level of satisfaction. This implies that the Korean traditional restaurant managers do not do a fine performance in managing music as an ambient element to evoke the atmosphere of the restaurant. Customers showed a lower satisfaction with menu price among the factors measuring product quality. As a result of this study, several suggestions have been made as follows: First, it is necessary for the Korean traditional restaurants to provide systematic employee training to instigate a service culture of customer focus. Secondly, it is important to develop traditional foods using ingredients produced in the region based on a literature review of food in Gyeongju, Silla. Thirdly, it is an urgent task to develop regional menus to revitalize the restaurant business. Fourthly, it is important to provide safety food through systematic sanitary administration. Lastly, it is necessary to limit the number of menu items and attempt specialization of them. Such an attempt with specialized menu items will help their food taste and quality improve and thereby reduce inventory burdens. However, this study has a few limitations. Since this study conducted a survey of the restaurants which provides only Korean traditional food in Gyeongju, not all the restaurants in it, there is a limitation in measuring customer satisfaction with service quality. Therefore, the study results cannot be generalized to all the restaurants in Gyeongju and the nation. Finally, this study suggests that studies on the relationships between customer satisfaction and menu price and customer value system or further customer satisfaction studies with Korean traditional restaurants should be continued.

• The Journal of the Korea Contents Association
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• v.12 no.5
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• pp.331-345
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• 2012

The main purpose of this study is to investigate the effects of operational practices of contract foodservice management company on relationship quality and recontract intention. To verify research model, 126 data were collected from client companies of E contract foodservice management company and analyzed using structural equation modeling and multiple regression. The results of this study can be summarized as follows. First, direct factors such as operational costs, menu management, and service management had significant influences on food service quality. On the other hand, indirect factors such as operational supportability, brand image, and capacity of sales management were not important to food service quality. Second, indirect operational practices had significant effects on trust. That is, when operational supportability was increased, brand image was enhanced, and capacity of sales management was strengthened, client company's trust on contract foodservice company was increased. Among them, brand image showed the highest effect. Also, direct practices such as operational costs, menu management, and sanitary/facilities management significantly influenced on trust. Third, food service quality significantly affected trust. Finally, only trust had significant effect on recontract intention but food service quality did not. This means that food service quality alone is not enough to earn recontract intention. Relationship marketing efforts to form trust should be made between contract foodservice company and client company.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.95-102
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• 2005

The term pharmacognosy as applied to a constituent scientific discipline of Korean Medical Food (KMF) has been in use for nearly several years, and it refers to studies on the pharmacological properties of natural products foods. During the last half of the 20th century, pharmacognosy for KMF evolved from being a descriptive botanical subject to one having a more chemical and biological focus. At the beginning of the 21st century, teaching pharmacognosy for KMF teaching in academic culinary arts and natural healing institutions has been given new relevance as a result of the explosive growth in the use of herbal foods (health foods) in modern KMF practice. In turn, pharmacognosy for KMF research areas are continuing to expand, and now include aspects of cellular and molecular biology in relation to natural products, ethnobotany and phytotherapy, in addition to the more traditional analytical method development and phytochemistry. Examples are provided in this review of promising bioactive compounds obtained in two multidisciplinary natural product KMF development and discovery projects, aimed at the elucidation of new plant-derived cancer chemotherapeutic agents and novel cancer chemopreventives, respectively. The systematic study of KMF offers pharmacognosy groups an attractive new area of research, ranging from investigating the biologically active principles of KMF and their mode of action and potential active substance interactions, to sanitary and quality control, and involvement in clinical trials.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.295-301
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• 1998

Potential applications of irradiation technology inpostharvest handling of agricultural products have been documented over the past five decades. The biological effects of ionizing radiation on food were demonstrated to have the potential both of reducing the storage losses by controlling spoilage microoraganisms, insects, to have the potential both of reducing the storge losses by controlling spoiliage microorganisms, insects, sprouting and ripening, and of improving the hygienic quality of raw and processed products. Food irradiation is recognized as a physical and cold process using gamma-rays from radioisotope sources and electron-beam from the accelerator. As one of the technologies or techniques for preserving and improving the safety of food, irradiated technology has been approved in some 40 countries for more than 200 individeual items of foods and of these about 30 countries including Korea are commerically utilizing this technology. Although limited quantities of irradiated foods are available in the market now, the proper uses of this renewed technology will offer great possibilities not only for increasing the availability of postharvest agricultural products, thereby contributing to price stabilization in the off-season, but also for reducing reliance on chemicals used for sanitary and quarantine requirements. This paper deals with biological actions of ionizing radiation and its potential applications in the agri-food industry from the international point of view.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.405-415
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• 2005

This study was to investigate firstly a way of promoting health through increasing kimchi ingestion by means of analyzing the points to be improved on the state of taking kimchi, the traditional Korean food, the degree of kimchi likings and the problems of the kimchi on the market, and secondly the other way of having our favorite age-old kimchi quality improved as well as making kimchi inherited by means of collecting useful related materials via questionnaire survey intended for 316 housewives of $20{\sim}50$ years old who lived in Seoul. In the degree of preferences, 92% of them liked kimchi, being considered that higher the age, higher the nostalgia with perception of traditional food. On the problems to be improved of the kimchi on the market, the most answers, 48.73%, said that the hygiene was worrying, indicating that the most overriding problem to be improved in the kimchi on the market was all-out sanitary management. On the thinking of kimchi, the feeling of that the kimchi was the most Korean-like was predominant.

• Korean Journal of Human Ecology
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• v.22 no.6
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• pp.711-721
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• 2013

This survey was conducted to compare food habit and food service satisfaction of high school students in urban and rural areas. The questionnaires were collected from 130 students in Daejeon and 140 in Geumsan. 19.8% of students skipped breakfast because of no time(48.7%), just habit(28.2%), no appetite(20.5%), for weight control(2.6%). The dietary behavior of rural students was better than city in taking snacks and light meal(p<0.05). For health they concerned highly about nutrition label expiration date of processed foods(72.3%) and least in considering nutrition than taste & price(37.9%). The satisfaction of food served was highest in nutrition(3.31), and taste(3.28), smell (3.23), color(3.03), temperature(3.02). The food service satisfaction of rural students was higher than city in proper temperature(p<0.001), nutrition(p<0.01), color(p<0.001). The satisfaction of rural students was higher than city in quantity of bap & side dishes, quality of food materials(p<0.001). The satisfaction of rural students was higher than city in convenience of dining hall, rapidity of food distribution, offer of nutrition information, sanitation of utensils & meals(p<0.001). It is suggested that school dietitian in city should be more concerned about sanitary food service based on students' dietary life & preference.