• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.5
• /
• pp.655-667
• /
• 2010

In this study, problems with table serving of Korean Jeollanamdo food were investigated, and methods for improvement were suggested. The manner of food serving and arrangement on tables, as well as the serving space in each case, were investigated in representative restaurants serving Jeollanamdo food. The results showed that most of the Jeollanamdo Korean food have a prototype of a flat serving sprea, wherein the main dish and side dishes are not clearly identified, the demarcation between shared space and personal space is insufficiently made for each serving on the table, and the table is full of side dishes, that are narrow, visually disordered and unhygienic, both in terms of the table setting and arrangement inside bowls. To provide sufficient eating space, elevate awareness of hygienic and clean serving, and identifying the main dish in the table setting, a serving method that is a compromise between the flat spread-out and time-series development was suggested, and an arrangement on the table was defined for the main dish and side dishes. The utilization of table space was also increased by reducing the number of dishes on the table at a given moment. In addition, the dish or bowl and arrangement inside the container were changed in order to distinguish the main dish and side dishes. It is suggested that some of tableware be linked with the special products of the locality so as to make a brand for them, and that a personal mat be used to arrange the tableware for each one, since there are many fermented food items (salted fish, kimchi, fermented paste and sauce, etc.) and boiled food items (stew, steamed dish, boiled dish in sauce, etc) that look dark and unfocused. In addition, it is suggested that the width and breadth of the dishes or bowls be set in an orderly manner. Considering the tables currently available at restaurants, personal space on a table and comfortable distance between eaters are suggested to be $400 mm{\times}250 mm$ and 300 mm, respectively.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.1
• /
• pp.31-40
• /
• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• Earthquakes and Structures
• /
• v.26 no.5
• /
• pp.363-382
• /
• 2024

In India's north-eastern region, low-strength autoclaved aerated concrete (AAC) blocks are widely used for constructing masonry structures, making them susceptible to lateral forces due to their low tensile and shear strengths and brittleness nature. The absence of earthquake-resistant attributes further compromises their resilience during seismic events. An economically viable solution to enhance the structural integrity of these masonry structures involves integrating steel wire mesh within the masonry mortar joints. This study investigates the in-plane shear behaviour of AAC masonry by employing two approaches: incorporating steel wire mesh within the masonry bed joint "BJ" and the masonry bed and head joint "BHJ". These approaches aim to augment strength and ductility, potentially serving as earthquake-resistant attributes in masonry structures. Three distinct variations of steel wire mesh and three reinforcing arrangements, i.e. (-), (L) and (Z) arrangement were employed to reinforce the two approaches. The test result reveals a significant enhancement in structural performance upon inclusion of steel wire mesh in both reinforcing approaches, with the "BHJ" approach outperforming the "BJ" approach and the unreinforced masonry, along with increase in capacity as the wire mesh size increases. Furthermore, the effectiveness of the reinforcing arrangement is ranked with the (Z) arrangement showing the largest performance, followed by the (L) and (-) arrangement.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.5
• /
• pp.528-535
• /
• 1998

This study was conducted to provide some basic information for promoting efficiency in university food services. Subjects were 309 students of A, B and C university. The survey was done by questionaires, and the data were analyzed by SAS program. The quantity and nutritional values of food was evaluated as appropriate but temperature and freshness of food, use of seasonal food, variety of menu were indicated as unsatisfactory. Male students marked lower points on the price but female students gave lower scores for variety of menu and use of seasonl food. Employee hygiene fast service and neatness and kindness of workers were evaluated as appropriate but food sanitation and cleanness of dishes were indicated as unsatisfactory. A and B university students scored low marks on food sanitation. Female students scored higher marks on the employee's neatness. Arrangement of tables and chairs, location of returning utensils, location of counter use of menu board and ventilation facilities were scored as average but interior decoration and heating facilities were scored as low level. Students of a school scored low mark on the arrangement of tables, location of counter, heating facilities and interior decoration but students of B school scored low mark on the use of menu board. Calmness and comfortableness of dining hall was unsatisfactory but location of dining hall, serving time and waiting time were evaluated as appropriate. In conclusion improvements for temperature and freshness of food, use of seasonal food, variety of menu, food sanitation, cleanness of dishes, interior decoration, heating facility and resting area were indicated as necessary.

• Journal of the Korean Dietetic Association
• /
• v.13 no.2
• /
• pp.138-156
• /
• 2007

The purposes of this study were to a) measure the service quality attributes of foodservice type such as school foodservice, hospital foodservice and business & industry(B&I) foodservice, managed by contract management company(CMC), b) compare with service quality attributes by CMC scale, c) analyze overall customer satisfaction(CS) by the foodservice type and the CMC scale, and d) identify the effect of service quality attributes on an overall CS by the foodservice type and the CMC scale. The questionnaires were handed out to 6,620 customers of 207 school, 38 hospital, and 86 B&I foodservices in 108 CMCs. The statistical data analysis was completed using SPSS Win(ver 12.0) for descriptive analysis, t-test, reliability analysis, and multiple linear regression analysis. From an analysis on service quality attributes, 'proper arrangement of table and chair at hall distribution(3.53)', 'operation of nutrition education(3.50)' were highly perceived to student, 'correctable serving(4.08)', 'serve at fixed distribution time(4.08)', 'kindness of serving employee(4.04)' were highly perceived to patient, 'employee's kindness(3.84)' were highly perceived to customer of B&I. In comparison of service quality attributes by CMC scale, most scores of large enterprise(LE) were significantly higher than small and medium sized enterprise(SME) in school foodservice, hospital foodservice and B&I foodservice. Overall CS levels were 3.53 out of a maximum 5 on B&I, 3.46 on school, and 3.44 on hospital and were evaluated differently CS score by CMC scale. Finally, regression results for the effects of service quality attributes on overall CS by each of foodservice type were identified significantly different service quality attributes by foodservice type such as school, hospital, B&I(p<.001) and by CMC scale. For considering the goal of enterprise on profit-making through CS and the needs of customer on CS at moment of truth(MOT), the findings should be applied to the CMC and the foodservice industry.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.1
• /
• pp.41-47
• /
• 2013

The purpose of this study is to obtain basic materials to complement the 'time series table serving' by analyzing external color elements. We selected traditional Korean restaurants in two five-star hotels and two famous traditional Korean style restaurants and analyzed their colors and the coloration of the Korean table settings. The results are as follows. By using strong luminosity contrast, restaurant A made its customer focus on the food and used red as the principal point (highlighted) color. Desserts, which have small dimensions, were served in 'Buncheong' ware with 'bakji' method, which has strong contrast; this broke the color balance. The use of small patterned dishes with 'johwa' method would achieve color harmony. Restaurant B used a stronger color for the tables than the foods, making the point color inconspicuous. Lowering the brightness and saturation of the table color would be beneficial. In restaurant C, thick green napkins provided the point color, making the atmosphere of the restaurant dull and dark and interfering with the overall bright atmosphere of the restaurant. Using lower saturation, high luminosity, and yellowish colors would bring harmony to the overall atmosphere. In restaurant D, the point colors were divided into three groups; their diversification during the entire course of the meal made the flow of the meal more natural. However, the use of the violet color, which gives a cold feeling, in the middle of the meal courses broke the overall flow of warm color in the meal. Considering the already-present contrast between red and green, it would be better not to use the violet chrysanthemum in the course of the meal. As mentioned above, there are several issues in terms of the color arrangement, the usage of table pads, and the natural flow of colors. Those issues indicate the necessity for an overall plan for the banquet table set-up in terms of color.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
• /
• v.37 no.3
• /
• pp.231-240
• /
• 2024

Titanium dioxide (TiO₂) holds significant scientific and technological relevance as a key photocatalyst and resistive random-access memory, demonstrating unique physicochemical properties and serving as an n-type semiconductor. Understanding the density and arrangement of oxygen vacancies (VOs) is crucial for tailoring TiO₂'s properties to diverse technological needs, driving increased interest in exploring oxygen vacancy complexes and superstructures. In this mini review, we summarize the recent understandings of the fundamental properties of oxygen vacancies in bulk rutile (R-TiO₂) and anatase (A-TiO₂) based on DFT and beyond method. We specifically focus on the excess electrons and their spatial arrangement of disordered single VO in bulk R and A-TiO₂, aligned with the experimental findings. We also highlight the theoretical works on investigating the geometries and stabilities of ordered VOs complexes in bulk TiO₂. This comprehensive review provides insights into the fundamental properties of excess electrons in reduced TiO₂, offering valuable perspectives for future research and technological advancements in TiO₂-based devices.

• Journal of architectural history
• /
• v.11 no.1 s.29
• /
• pp.65-84
• /
• 2002

This study has main purpose to understand and interpret the house Nok-U-dang, an upper class built in Chosun dynasty, not by outsider researcher's view but insider dweller's view. To interpret correctly, dweller's everyday life in the space and form is examined on a microscale beyond the physical space and form of the house, main object of architectural history To understand the present form exactly, the study restore traditional life in past era, 1940s. Main method of restoration is the ethnographic interview, based on cultural anthropology. Like any other upper-class house, the house has been influenced under ruling Confucian ideology in Chosun dynasty: separation of man's and woman's quarters and hierachical arrangement by generation, and worshipping ceremony for ancestor. However, it is by practical management for agricultural production that every court and building of the Noku-Dang can be explained correctly; preparing seed for sowing, tool storing, preparing and serving meal for laborers, making manure, harvesting, threshing grain, storing grain and so on. Precedent studies interpreted the house by the Confucian principle too much and made conclusion of dignity and austerity of ritual: woman's quarter, is closed and serene space. However this study shows that the space is semi-opened and composite space by agricultural works. And the Sarangchae, master's quarter, is located properly at visual center to control every agricultural activity.

• Culinary science and hospitality research
• /
• v.7 no.3
• /
• pp.275-294
• /
• 2001

There have been many discussions on the importance and part of quality in the marketing field. It also has been an effort in the cooking field to understand how the quality, recognized by customers, influences customer satisfaction in the process of serving western food. This study is a theory about evaluation methods of western food. It can be summarized in three views as below especially with sensuous evaluation methods. First, it is decoration. Visual factors, such as a receptacle and the amount of food in it, the arrangement of food colors, gloss of food, steam arising of from food, additional garnishes on food should be harmonious. Second, it is a flavor. The factors like the taste and smell of food, and feeling of food in the mouth can be evaluated with the taste and the smell. Third, it is texture. It is considered with the sense of touch, the motor sensation in the mouth and the hearing sense. Especially the sense of touch involves feel of receptacle when it is hot or cold as well as feel of food. This study has been conducted for providing customers with higher-quality western food, which is based on a theoretical study about evaluation methods. During the study, the limit was found that there is no measuring instrument, since the study was restricted in a theoretical work. For more accurate research, the measuring instrument should be developed through the positive research.

• Research in Community and Public Health Nursing
• /
• v.5 no.2
• /
• pp.216-226
• /
• 1994

This study attempted to analize nurse's experiences about care giver including nurse's recognition of occupational care giver's existence, the helping part of occupational care giver's activities, problems between occupational care giver and nurse, and correlations between reasons of problems and each variable. The subjects of the study are 218 nurses who are working at general hospitals. The study informations gathered by using structured questionnaire which consisted of 38 items. The reliability of the instrument was cronhach's 0.8310. The collected data was analized by spss program for the statistics of percent, t-test, ANOVA, and Pearson's correlation. The study results were as follows : 1. For the nurse's recognition of occupational care giver's existence 70.2% of nurses(153 nurses) who felt occupaitional care giver's existence was helpful. The result showed 2.20 when transfered to score. 2. Occupational care giver's activities which were helpful to nurses were in order of following : simple serving, personal hygiene, companion of talking, room arrangement, and saftey management. 3. Among 10 items of the problems which nurses having experiences with occupational care givers, 4 items were related with nurses directly. 88.4% of the reasons of the problems were due to lack of occupational care giver's eduction. 4. For the relationships of general characteristics and nurse's reason of problems there was the significant difference in the nurse's status and education. There was the significant difference showed in the group of over status of charge nurse and over college education(T=-2.08, P<0.05, T=-2.13, P<0.01) 5. Correlation between nurse's recognition of occupational care giver's existence and the problems between care giver and the nurse revealed weak relationship (r=0.2002, P<0.01). However, correlation between nurse's recognition of occupational care giver's existence and degree of occupational care giver's helping and also relationship of degree of care giver's helping and problems between these two groups were not statistically significant.