• 대한지역사회영양학회지
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• 제8권6호
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• pp.919-926
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• 2003

The purpose of this study is to examine the current congregate meal service program for homebound elderly. One hundred three meal service centers in charge of the congregate meal service programs as part of the elderly foodservice program were surveyed for administrative structure, menu management, food purchasing and production management, hygiene, equipment, and facilities. Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and ANOVA. The meal cost of 54.4% of the congregate meal service centers ranged from ￦l,500 to ￦l,999 per meal. According to the menu analysis, all nutrients except calcium and Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. A total of 81.5% of the centers were operated without the services of a dietitian, and food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Although 88.3% of the centers required a therapeutic diet menu for the health of the elderly, most directors (77.6%) replied that in their current status they could not afford to serve therapeutic diets. These results suggest that financial and systematic supports by government is very necessary. Fifty-five percent of the centers never used standard recipes. For determining portion sizes, 93.2% of the congregate meal service centers depended on the personal experience of the personnel. Finally, the current congregate meal services for the homebound elderly were not operated systematically. To improve the elderly food service program, it is strong1y recommended that it be managed by Professionals.

• 품질경영학회지
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• 제22권2호
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• pp.127-142
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• 1994

In these days, the PCs are widely used in the mid-level factory. But they have low-effectiveness for using them. The main reason should be the lack of useful and practical software in the market. This Case study aimed at the support of the software using DB Language to get M/M chart for aquiring work study and standard time data in the mid-level factory having multi-item and multi-process type. CVA (Chronocycle Video Analysis) is applied to get basic standard time data and working list. Standard time, Sequence of working and allowance time or rate for man and machine will be readily obtained through the menu when the software executing. Detailed program list is systematically shown in Appendix.

• 동아시아식생활학회지
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• 제2권1호
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• pp.69-82
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• 1992

The purpose of this study is to analyze the cooker's regnition and real attitude abut standard cost system who are engazing in hotel restaurants in Seoul area. The sample was consisted of 307 cookers(male ; 82.7%, female ; 17.3%_ and the used method in analyzing is surveying method and statistical analysis(SPSS PC Package ; Version 3.0). The results of this study are summarized as follows ; 1. Standard cost system, mass purchase and proper recipe were presented in order to economize on real cost and the purchase and preservation of food were presented as important control factor to econimize cost. 2. Most coolers were recognizing the necessity of standard cost system and they relyed the purpose of standard cost calculation on standard cost control. They also thought standard cost accounting information system as good method to economize cost and they were favorable abut the usage of computer in improving working ability. 3. Most of cookers(80%) wanted to be independant restaurant manager and they were favorable Korean restaurant and Western restaurant. 4. The cookers represented the oder of importance by nutrition, preferance of food, economy in composing cooking menu and by taste, odor, variety, decoration in cooking.

• 한국식생활문화학회지
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• 제18권3호
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• pp.261-269
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• 2003

This was preliminary study that was to find out the developing point in military meal service to focus on seafood dishes that recently increased plate waste. This study was conducted to analyze menu patterns in military meal service. The result of this study was using to develop new seafood dishes in military meal service. On the basis of some findings, several developing points how to plan meals include many kinds of seafood dishes and to modify taste and cooking method that was more highly prefered by young military persons were suggested. This preliminary study findings were as follows: 1. Each meal was served cooked rice and 4 kinds of dishes(soup or stew, main dish, side dish and kimchi) 2. The seafood dishes was served as 28.6% in soup or stew, 35.0% in main dish and 36.4% in side dish of total serving of seafood dishes. 3. All of raw materials of seafood were supplied by frozen, several items were supplied dried material. Supplying seafood items were limited. Numbers of using seafood items were using 2.7 times per day. Laver and squid was most frequently used. 4. Seafood dishes were frequently serving in breakfast, especially seasoned & toasted laver was served 28.8% of seafood menu in breakfast because of convenience. 5. The nutrients contents of each dishes were as follows, the soup was $86.5{\pm}3.2kcal$ and $10.9{\pm}8.9g$ of animal protein, stew was $165.3{\pm}70.2kcal$ and $13.3{\pm}7.9g$ of animal protein. Nutrients content of other main dish and side dishes was different from 108.1kcal (in steaming dish) to 412.4kcal (in deep-fat frying dish) according to different cooking method. The highest animal protein dish that contented $18.9{\pm}5.1g$ of protein was pan-frying dish or grilling dish. Lowest one was $8.4{\pm}4.9g$ in braising dish. 6. Major cooking method of seafood was stew and the next was deep fat frying, stirfrying and braising. Pan-frying or grilling was seldomly used in military menu because of limitation of kitchen facilities and cooking utensils. On the basis of these findings, newely developing military seafood menus were focused on combination dish(such as seafood cooked rice or seafood fried rice) and many kinds of sauce that was applied to deep-fat frying dishes.

• 한국식생활문화학회지
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• 제11권1호
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• pp.107-121
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• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• 가정∙방문간호학회지
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• 제22권1호
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• pp.47-58
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• 2015

Purpose: This study was aimed at understanding meal services provided at long-term care facilities. Method: Interview survey was conducted using questionnaires at 254 facilities located in the Kyung-In area. Result: Of the residents, 37.4% were eating meals unassisted. Eating places included living rooms and residents' rooms in most facilities. Major noise source was television in 63.8%. Apron was applied to all elderly residents at mealtimes in 49.6% of the facilities. Half of the facilities used feeding utensils except for ordinary spoon and chopsticks. Of the facilities having individual prosthetic devices, dentures were applied before eating in 98%, glasses in 20.2% and hearing aids in 9.2%. Most facilities included the residents' favorite foods in menu: wheres, only 9.4% offered the menu which residents could choose. Conclusion: Standard guidelines and staff education for meal services need to be provided for elderly residents.

• 한국비블리아학회지
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• 제14권2호
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• pp.159-178
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• 2003

본 연구는 대학도서관에서 제공하는 전자게시판 중 자유게시판, Q＆A, FAQ, 참고질의 응답의 4가지 유형의 참고서비스를 대상으로 게재되는 질문의 유형과 내용을 분석함으로써 서비스 유형별 특성을 조사하고 이용자의 정보요구를 파악하였다. 분석한 결과, 4가지 서비스의 유형에 따라 질문유형별 차이를 발견하지 못하였다. 모든 서비스에서 안내형 질문이 가장 많았으며, 주제형 질문은 미미한 것으로 나타났다. 분석결과를 토대로 4가지 유형별 서비스에 대한 발전방안을 제시하였다: 서비스 유형에 대한 메뉴명칭의 표준화, 서비스 접근이 용이한 메뉴 배치, 각 서비스에 적합한 성격 명시, 내용검색기능과 응답기능을 첨가하는 구조개선, 질문작성 양식의 제안, 전자참고서비스의 전담부서 및 전담자배치, 정책마련, 홍보강화를 제안하였다.

• 대한지역사회영양학회지
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• 제14권1호
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• pp.31-42
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• 2009

The purpose of this study was to develop the website-based program for individual meal planning. The program consisted of the basic information of clients, dietary habits, analysis of nutrient intakes and menu planning. The first part of the program consisted of general information such as general characteristics and anthropometric data of clients. The second part was designed to investigate the dietary habits, food intake frequency, nutrition knowledge, and drinking and smoking habits of the clients. The third part consisted of analysis of nutrient intakes including three major nutrients, calorie intake by foods and alcohol, and ratio of individual fatty acid intake. Nutrient intakes was evaluated by comparing with dietary reference intakes. In the final part, the program included the menu planning by using standard recipe. This system was also designed to insert, remove or change the food items or amount according to the user need. It is expected that the development of a meal planning system based on the internet can facilitate the professional dietary counseling, and thus help to improve the health of people.

• 경영과정보연구
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• 제7권
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• pp.53-68
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• 2001

In this paper, Computer Games is still going strong. We are still making incremental improvements to the computer game, mobile game, but it seems to have settled into a fairly standard version and layout. Many games have passed through our life over the past couple of years. A number of the best have been written about in these games. Unfortunately there are too many games and too little time, and make some hard choices about what games actually play regularly. This is obviously a very personal list of favorite games, and change fairly regularly as new games rotate in and old games are given a rest for a while. It brings ours to the question of what we look for in a game, and why choose one game to play over another? What does make a game good enough to play time after time? Therefore, a game has to have, above all, interesting tactics and strategy, but also we like originality and simplicity. There is also a certain quality that is very difficult to define that makes some games beautiful. At last in this issue we return to mobile oriented games. This paper will discuss Computer Game Conditions in terms of the different games, components, and Design amd Implementation of Computer Game Menu Simulation based on 4GL, PowerBuilder.

• 한국조리학회지
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• 제3권
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• pp.385-421
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• 1997

This study was performed as placing stress on business plan preparation and investing economy analysis centered to cases upon presenting the premises of study for new foundation of food service business. The summarized results are as follows: 1. In the aspect of carrying out process of practical project, establishing the promotion strategy, the facility project program, the menu program, the facility and furniture program, organization & manning schedule, the business operation schedule, review of all laws & provisions and the allout promotion schedule in order were deployed. 2. Analysis of investing economy for review of profitability 1) In case of investment, excluding 600million for the real setate lease among the total investment of 1billion, it was required by 161, 235, 000 for interior project, 161, 110, 000 for facility & equipment, 19, 235, 000 for fittings, 27, 600, 000 for menu plate & uniform, 27, 600, 000 for furniture, 13, 800, 000 for sign article. 2) In case of loss & profit presumed the annual turnover is to be 1, 115, 856, 000 the contigent profit(before tax) is to be 148, 966, 000 which is 13.3% in comparson to the sales amount and the net profit(after tax) for this term s to be 104, 276, 000 which is 9.3% against the sales and the profitable ratio to the equity investment( 500 million) is 20.9% and it satisfies 20% of the premises of study. 3) In case of the payback period will be approximately two(2) years which indicated within three(3) years that is standard of new project evaluation term of ordinary enterprise. 4) In case of internal rate of return it will be 21.5% which is favorable profitability as taking into account of 15% that is standard of new project evaluation by ordinary enterprise based on general downtown money interest. That the investing value of Happy Day profitability is hinted as it is sufficient enough as the case under this study based upon such results and considered that securing supremacy is competitive power in case of commitment will be possible.