• 한국식생활문화학회지
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• 제16권2호
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• pp.73-80
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• 2001

The objective of this research were to investigate the evaluative criteria and sub-factor in terms of food preparation and eating for the housewives and cooks in Ulsan Metropolitan City. 217 full-time housewives and 129 cooks were surveyed for this research. The cooks evaluated preference, cooking time, taste, food color, food temperature more important than the housewives. The evaluative criteria in food preparation and eating was consisted of 4 factors; the eating atmosphere factor, the preference factor, the quality factor and the table setting factor. There was a significant mean difference of the eating atmosphere factor between men and women. There was a significant mean difference of the preference factor between marital status, age, Engel Coefficient, educational level and occupation. The quality factor was varied from sex, marital status and occupation.

• 한국식생활문화학회지
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• 제24권5호
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• pp.467-477
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• 2009

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

• 한국실내디자인학회논문집
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• 제7호
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• pp.38-44
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• 1996

To improve and replete many problems which are discovered the present condition and cases of interior architecture education previously, 1) Adopted the sixth semester, the ninth semester of 3 -year course of study as a reform of the school system. 2) Building up Design -basic understandings of design , Design Resources -layout course, factor course and Design Communication three -steps of systematic -educational course of methodical course fro transmitting and 3) Classifying interior space designer , interior factor designer, interior decorator, special -space designer as practical parts. 4) Divided three fields : layout, construction work, factor design , related to interior design works. 5) Also, divided like (Table-2), job-analysis and formation of relating course into layout and construction work. 6) Analyzed and (Table-3) the present condition of four domestic Junior college (Seoul and kyong -ki areas) as a case study. 7) Analyzed and surveyed (Table-4) three American colleges, sixth semester and ninth semester of three year course of study and 8) Have to solidify practical computer education, foreign language education as the terms desired keeping pace with internationalization and the changes of opening periods. 9) As above-mentioned, reenforcing the fundamental education of lower grades and needs fractionizing special education of higher grades. Finally, needs to be prepared the environments which enable to develop the marked educational goals & contents and then be exeucted, which make one do his responsibility after setting out in the world, satisfying a periods wishies : many competent experts that can be produced.

• 한국실내디자인학회논문집
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• 제18권1호
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• pp.54-63
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• 2009

The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.

• 감성과학
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• 제8권3호
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• pp.291-301
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• 2005

본 연구에서는 작가의 개념과 계획에 의한 주관적 연출로 대부분 이루어지는 식음 테이블 데커레이션에 대한 작가와 관람자 상호 호응의 관계를 형성하기 위한 유도로서 관람자의 선호요인, 즉 선호 디자인, 디자인이미지, 디자인요소 간의 인과관계를 파악하고자 한다. 이를 위한 실증연구로 off-line의 대인 면접에 의한 일대일로 설문 조사하여 필요한 정보를 획득하여, 분석하였으며, 그 결과는 아래와 같다. 식음 테이블 데커레이션의 관람자 선호도에 대한 조사 분석으로는 조화로운, 따뜻한, 여성적인의 디자인 이미지의 유사색 조화가 선호되었다 디자인 선호도와 상관관계가 높은 이미지 형용사는 '조화로운과 조화롭지 않은'으로, '조화로운'의 디자인 요소는 유사 색 조화로 '조화롭지 않은'은 혼합 색 조화로 나타났다 따라서 '색채'가 선호 디자인 요소로서 가장 중요하게 부각되었다.

• 한국건축시공학회지
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• 제22권6호
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• pp.619-630
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• 2022

콘크리트의 배합설계와 압축강도 평가는 지속가능한 구조물의 내구성을 위한 기초적인 자료로서 활용되고 있다. 하지만, 콘크리트 배합설계는 최근 배합요소의 다변화 등의 이유로 인하여 정확한 배합요소 산정이나 기준값 설정에 어려움을 겪고 있다. 본 연구에서는 인공지능 기법 중 하나인 딥러닝 기법을 사용하여 삼성분계 콘크리트의 배합요소를 산정하는 양방향 해석의 예측모델을 설계하는 것을 목적으로 한다. 콘크리트 배합요소 산정을 위한 DNN 기반 예측모 델은 층 수, 은닉 뉴런 수를 변수로 한 총 8개의 모델을 사용하여 성능평가 및 비교를 실시하였으며, 이후 학습된 DNN 모델을 사용하여 소요압축강도에 따른 콘크리트 배합 산정 결과를 출력하였다. 모델의 성능평가 결과, 콘크리트 압축 강도 인자에 대하여 평균 약 1.423%의 오류율을 나타내었으며, 삼성분계 콘크리트 배합인자 예측에 대하여 평균 8.22%의 MAPE 오차를 만족하였다. DNN 모델의 구조별 성능평가 비교 결과, 모든 배합인자에 대하여 DNN5L-2048 모델이 가장 높은 성능을 보였다. 학습된 DNN 모델을 사용하여 30, 50MPa의 소요압축강도를 가지는 삼성분계 콘크 리트 배합표 예측을 진행하였으며, 추후 학습을 위한 데이터 세트 확장과 실제 콘크리트 배합표와 DNN 모델 출력 콘 크리트 배합표 간의 비교를 통한 검증 과정이 필요할 것으로 판단된다.

• 한국경영과학회:학술대회논문집
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• 한국경영과학회/대한산업공학회 2005년도 춘계공동학술대회 발표논문
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• pp.975-982
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• 2005

The purpose of the Gage R&R study is to determine whether a measurement system is adequate for monitoring a process. If the measurement system variation is small relative to the process variation, then the measurement system is deemed 'adequate'. The sources of variation associated with the measurement system are compared using an analysis of variance (ANOVA) model, in general. A typical ANOVA model used in a standard Gage R&R study is the two-factor random effect model. Then, the ANOVA partitions the total variation into three categories: repeatability, reproducibility, part variation. However, if the process variation possesses the between group variation, within group variation, and within-part variation, these variations can cause the measurement system evaluation to provide misleading results. That is, in the standard Gage R&R study these variations affect the estimate of repeatability, reproducibility, or both. This paper presents a four-factor nested factorial ANOVA model which explicitly considers these variations for the Gage R&R study. The variance component estimates are derived by setting the EMS equations equal to the corresponding mean square from the ANOVA table and solving. And the proposed model is compared with the standard Gage R&R model.

• 산업공학
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• 제18권4호
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• pp.444-453
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• 2005

The purpose of the Gage R&R study is to determine whether a measurement system is adequate for monitoring a process. If the measurement system variation is small relative to the process variation, then the measurement system is deemed "adequate". The sources of variation associated with the measurement system are compared using an analysis of variance (ANOVA) model, in general. A typical ANOVA model used in a standard Gage R&R study is the two-factor random effect model. Then, the ANOVA partitions the total variation into three categories: repeatability, reproducibility, part variation. However, if the process variation possesses the between group variation, within group variation, and within part variation, these variations can cause the measurement system evaluation to provide misleading results. That is, in the standard Gage R&R study these variations affect the estimate of repeatability, reproducibility, or both. This paper presents a four-factor nested factorial ANOVA model which explicitly considers these variations for the Gage R&R study. The variance component estimators are derived by setting the EMS equations equal to the corresponding mean square from the ANOVA table and solving. And the proposed model is compared with the standard Gage R&R model.

• 한국식품조리과학회지
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• 제23권6호
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• pp.930-939
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• 2007

The purpose of this study was to suggest ways for practical food coordination, by examining restaurant-visitor' expectation factors for food coordination in restaurants. Statistical analyses were carried out based on the statistical data collected via survey from the restaurant. visitors. For the data analysis, factor analysis, reliability analysis, frequency analysis, t-test, and ANOVA were applied, using the SAS 9.1(ver.) program. In the results for the general perception of food coordination, the degree of recognition by restaurant visitors for food coordination is not high. However, necessity for food coordination is highly recognized and a 70% of the respondents were positive in their response about an expropriation price. Fitty percent of the respondents indicated a positive response regarding the relationship between the visual effect of the food and a re-visit to the restaurant. Therefore, most restaurant visitors believe food coordination is necessary in restaurants, and expect to pay for it in price.

• The Journal of Asian Finance, Economics and Business
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• 제8권2호
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• pp.771-781
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• 2021

The purpose of this study is to identify major drivers of Myanmar's long-term economic growth and draw implications to implement development policies. This study investigated Myanmar, as the country is the most recently opened economy in Southeast Asia. This study conducted simulation analysis based on scenarios by applying World Bank's Long-Term Growth Model, Penn World Table 9.1, and World Development Indicator data. This study makes extensive use of LTGM and the LTGM-TFP extension to improve the validity of models for data calibration. This study confirms the validity of the model with data calibration and specifies scenarios for simulation analyses by setting the growth trajectory of Vietnam due to common geographical, political, and economic conditions. Main findings include that Myanmar's economic growth rate will continue to fall below 3% in 2040 without proper improvement of growth drivers. The results of this study also provide that total factor productivity growth and female labor participation are key factors for Myanmar's long-term economic growth. This study advises policymakers in Myanmar to strengthen human capital, which is crucial for total factor productivity growth in Myanmar's context and directly affects economic growth. Further, labor market policies to promote female labor participation is important to sustain economic growth.