• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.49-56
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• 2002

The purpose of this study was to analyze staff satisfaction with staff foodservice in hospitals. The study compared the hospital staff's expectations and perceptions of foodservice. The quality satisfaction values were indicated as the differences between their expectations and perceptions. The subjects were 643 hospital staff in 11 Daegu . Kyungpook hospitals. Written questionnaires were used to collect the data. The completion rate was 76.9%. There were 17 attributes for foodservice quality, which were divided by factor analysis into four main quality factors; sensory, nutrition, sanitation and service. The high expectation and low perception items on the expectation and perception grid were: seasoning of the meals, taste of the meals, variety of the menu, nutritional considerations, cleanliness of the dishes, and prompt handling of meal complaints. On all the attributes measured, expectations were higher than perceptions. The quality satisfaction values were all negative. There were highly significant(p<0.001) correlations between quality satisfaction and variety of the menu(r=0.783), nutritional considerations(r=0.770), prompt dealing with meal complaints(r=0.762), cleanliness of meals(r=0.689), and courtesy of employees (r=0.653). There is a need to improve taste, menu variety, nutrition, sanitation, speed of handling meal complaints, and courtesy.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.247-256
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• 1993

This is a study on the types of foodservice system, the menu, the food price, and role of the dietitian through the survey conducted at 106 enterprise located in Seoul industrial foodservice. Which were evenly divided into two groups ; the white color and the blue color. The results are below ; 1. Most institutional foodservice was enterprise under direct management. The meal was usually supp- lied three times in a day for the blue color and one time in a day for the white color. 2. Non-selective menu was set for the two groups. Generally, food was purchased through middleman by a phone, and food was storaged in room temper;iture. 3. Level of the role of dietitian was very low at budget making. A survey of 34 kinds of documentation prepared by foodservice department showed 50 percent participation of the dietitian. Documentation on personnel administration for foodservice, kitchen ser- vice employees and official paper handling was made in greater volume for the blue color than white color. 4. Nutritional education of feeding groups was presented in most cases only for 50 percent of them once a month.

• Korean Journal of Community Nutrition
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• v.5 no.4
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• pp.662-671
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• 2000

The purpose of this study was to analyze university students' perception of service quality attributes in residence hall foodservice. Questionnaires were hand delivered to 1,210 university students residing in a residence hall. A total of 1,011 was usable, resulting in an 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. A statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $X^2$-test, t-test, ANOVA, Spearman Correlation, and Common factor Analysis, and Importance- Performance Analysis(IPA) was completed. Significant negative correlations between importance and performance were found with 'abundance of foods'(p < 0.001), 'discontent handling'(p < 0.001), and 'availability of new menus'(p < 0.01). factors including food, menu, sanitation, atmosphere, facilities, employee's attitude, and convenience were rearranged and a new dimension was created with the service. Employee's attitude and service factors received the highest scores in customer perception of importance and performance. Food, menu, and convenience factors were included in Quadrant A. female students had significantly higher importance mean scores than males, while males had significantly higher Performance mean scores. (Korean J Community Nutrition 5(4) : 662~671,2000)

• 제어로봇시스템학회:학술대회논문집
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• 1990.10a
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• pp.170-174
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• 1990

The information with regard to the working range of lathe, cutting tool, cutting condition is managed as Database system for turning operation as one part of CAM system. Data with regard to the working range of lathe, cutting tool, cutting condition are stored by the DBMS(Data Base Management System) and can be added, modified, deleted and retrieved for realtime usages. Data stored in Database system are searched to select the most proper cutting tool and cutting condition with the input data fed from the design stage. Codes in regards to tool shape are displayed on graphic mode for easy selection for user and thus presents a good decision support for tool selection. The system developed in this work is operated by the pull down menu on the IBM PC/AT personal computer, or compatible series.

• 제어로봇시스템학회:학술대회논문집
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• 1990.10a
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• pp.417-422
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• 1990

For the robot manipulator in performing precision task, it is indispensable that the robot utilize the various sensors for intelligence. This paper presents the development and implementation of an integrated control system for the control of robotic manipulator, a feeder, a conveyor belt system, force/torque sensor system, and a photo sensor system. Micro controller board was constructed for hierarchical control of the system. To set up the program interactively, a user can make use of the software which includes the full-down menu and a dialog box. The user can make progress the program quickly and easily by a mouse. The related software was written in C and assembly languages.

• Journal of Wetlands Research
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• v.1 no.1
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• pp.51-59
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• 1999

As important ecological systems, wetlands contribute a wide array of biological, social. and economic benefits. However, wetlands are lost until the present, primarily due to human induced land-use conversions. Society is placing demands for the efficient preservation and management on Woopo wetland as the first largest wetland in Korea. GIS(Geographic Information System) is a rapidly developing technology for handling, analyzing, and modeling ecological information on wetlands. In the paper, Woopo Wetland Management System has been developed by using Desktop GIS and Internet GIS technology to embrace major functions: information query and browsing, spatial searching on map, and rule-based analysis. As a menu-driven system, these functions are designed to be implemented through customized menus. The developed system is expected to be used for the effective publicity service as well as the professional management of Woopo.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.29 no.1
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• pp.39-44
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• 2019

This study renewed the 'RE_Double Diamond' design process on the importance that material selection should reflect the needs of the consumer as much as possible in product development. In addition, the provider-centered secondary stakeholder map process among existing double-diamond methodologies has been applied, and the selection of materials through communication between designers and engineers, including the construction of information focused on visualization.

• Journal of the Korean Association of Geographic Information Studies
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• v.3 no.3
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• pp.77-89
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• 2000

The purpose of this study is to establish a Zone-Based Land Use Information System(ZBLIS) using digital topographic maps and public statistics data with a case for Pohang. The Basic Spatial Units(BSUs) used in ZBLIS is the administrative district units(Dong and Lie), and larger or smaller spatial units than this are brought out from BSUs. In the first step, the structure of ZBLIS is constructed to choose Analysis Zone on the top menu, and in subsequent steps, to choose Analysis Categories on sub-menu in terms of dialog windows, and then to choose Analysis Sub-categories and Analysis Theme. The 11 Analysis Categories are consisted of Population, Land Use, Transportation, Industry and Economy etc.. In this case study, it is found that there occur some technical problems in the process of making base-map from digital topographic maps, and inputting attribute data to this base map. For each of these problems, some handling method are recommended.

• Korean Journal of Community Nutrition
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• v.21 no.3
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• pp.247-255
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• 2016

Objectives: Food allergy appears to be increasing in prevalence and can potentially result in significant damaging impact on children's mental and physical health. This study investigated how dietitians/nutrition teachers in Incheon, where a fatal fool allergy incidence occurred, manage food allergy issues in school lunch systems. Methods: A survey with a pre-tested questionnaire was conducted with 358 dietitians/nutrition teachers in Incheon area. The final analytical sample included questionnaire data from 208 study participants (58.1%). Statistical analyses used SPSS ver 19.0. Results: A total of 99.5% respondents reported having received food allergy education. The respondents showed a correction rate of the food allergy test slightly higher than 70%, where nutrition teachers and respondents working in elementary schools had correction rates higher than dietitians and those working in middle schools (p<0.05). All respondents reported regular monitoring to identify students with food allergy and making notification of allergy-prone foods on menu in their school. More nutrition teachers provided "elimination meals" (57.6%) or "replacement meals" (37.0%) than dietitians (43.1%, 19.8%, respectively) (p<0.05). Elimination and replacement meals were provided more in elementary schools than in middle schools (p<0.05). Although counseling students with food allergy on nutrition was done by 64.9% of respondents, the areas of counseling were limited to basics of food allergy and how to use the notification system on menu. To prepare for handling food allergy events effectively, networks with regional clinics or hospitals (34.1%), hotline with parents (87.4%), and keeping an Epi-Pen ready (46.7% elementary school) were established. Only 34.1% of respondents knew how to use Epi-Pens. Conclusions: Dietitians and nutrition teachers in Incheon widely adapted food allergy management methods. It appears that education/training on food allergy for dietitians/nutrition teachers can move on from teaching basics of food allergy to providing applicable food allergy management methods at school system.

• Journal of the Korean Society for Precision Engineering
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• v.13 no.4
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• pp.24-33
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• 1996

PLCs are vital components of modern automation systems, which have penetrated into almost every industry. Many industries have a demand for facilitation of PLC programming. In this study, a programning system for sequential control is developed on a personal computer. This programming system consists of two main parts, a GRAFCET editor and a GRAFCET compiler. The GRAFCET editor enables us to model an actual sequential process by a GRAFCET diagram. This GRAFCET editor is developed by the menu-driven method based on specific menus and graphic symbols. The GRAFCET compiler consists of two parts, a GRAFCET parser and a code generator. The possible errors in a drawn GRAFCET diagram are first checked by the GRAFCET parser which generates finally an intermediate code from a verified CRAFCET diagram. Then the intermediate code is converted into a control code of an actual sequential controller by the code generator. To show the usefulness of this programming system, this system is applied to a pneumatically controlled handling robot. For this robot, a Z-80 microprocessor is used as the actual sequential controller.