유전자 알고리즘을 이용한 광대역 TEM 혼 안테나 설계

나영선,추호성,이주광,강진섭,Na, Young-Sun,Choo, Ho-Sung,Lee, Joo-Gwang,Kang, Jin-Seob 한국전자파학회 2007 한국전자파학회논문지 Vol.18 No.4

본 논문에서는 유전자 알고리즘을 이용하여 시간 영역 측정에 사용할 광대역 TEM 혼 안테나를 개발하였다. 안테나 개발에 고려된 설계 목표로는 $2{\sim}10\;GHz$의 주파수 영역에서 -10 dB 이하(VSWR<2)의 입력단 반사 손실과, 대역폭 내에서 높은 복사 이득 그리고 낮은 이득 편차이다. 또한 TEM 혼 안테나의 전체 크기를 줄이며 휴대가 용이하도록 하기 위해 안테나 본체와 급전부를 연결할 광대역의 balun을 설계하였다. 제작된 TEM 혼 안테나의 주파수 영역 측정 결과 $2{\sim}10\;GHz$에서 -10 dB 반사 손실을 만족하며, 기존의 삼각 플레이트 형태의 TEM 혼 안테나와 비교하였을 때 그 부피가 80 % 감소하였다. 안테나의 broadside 이득 값은 $2{\sim}10\;GHz$ 대역에서 12 dBi 기준으로 이득 편차가 6 dB 이하를 만족한다. 안테나의 시간 영역 측정 결과 group delay의 변화폭은 0.4 ns 이하를 만족하며, 펄스 측정시 송신과 수신 신호의 상승 시간은 각각 58.5 ps와 66.5 ps로 대략 10 % 이내의 변화를 보였다. In this paper, we propose a broadband TEM horn antenna optimized using a genetic algorithm. The characteristics required for the TEM horn are the broad matching bandwidth from 2 GHz to 10 GHz and high gain in broadside with a small gain deviation within that bandwidth. In addition, a broadband balun is designed to improve the portability and to reduce the total size of the antenna. The measured return loss of the proposed TEM horn with the broadband balun is less than -10 dB(VSWR<2) from 2 GHz to 10 GHz. Compared to a conventional triangular type TEM horn, the proposed antenna shows about 80 % reduced volume and gives the broadside gain about 12 dBi with a gain deviation less than 6 dB from 2 GHz to 10 GHz. The time domain measurement shows less than 0.4 ns group delay and the pulse measurement using the transmitting signal with the rising time of 58.5 ps shows the received pulse with the rising time of 66.5 ps, which is less than 10 % rising time variation.

외식산업의 판매촉진에 관한 탐색적 연구

나영선(Young Sun Na) 한국조리학회 1998 한국조리학회지 Vol.4 No.1

In order to promote a foodservice professionally, the operator must carefully plan of enterprise goals and how to meet them. This is especially truth of foodservices in which both production and service aspects take place under one roof. In such a case, the foodservice operator sells products and services not just one. It is up to the foodservice operator to package the products and services in a manner that is most pleasing customers. The first step here is to determine who the customers are and what they want. The process of answering these questions and devvelopping a program to meet the needs identified is called marketing. This study deals primarily with internal promotional concepts, in this study it is important to cover a few of the basic concepts of marketing as well. Thus this study is try to present the merchandising food. In this study, the merchandising food is based on training employees, planning special promotions, featuring special menu items, creating atmosphere, developing good public relations, using promotional materials.

전문대학 조리과의 교육내용에 관한 연구

나영선(Young Sun Na),정재홍(Jae Hong Jeng),강종헌(Gong Hen Kang),이정훈(Jeong Hun Lee) 한국조리학회 1999 한국조리학회지 Vol.5 No.2

Culinary department of college may gradually becoming up to the center of food science with the growing of the foodservice industry in the Korea. Espcailly, culinary department of hotel is expected to be the popular job by opening Cook Law. According to the change of perception on the culinary job, culinary department of college has to change from nonpopular department to popular department. From the view of these changes, this study analyzes the curriculum in culinary department of college which hotel and foodservice industry desire. curriculum in culinary department of college can be consist of various teaching objectives, teaching contents, and teaching styles. But curriculum must be consist of teaching objective, teaching content, and teaching style which hotel and foodservice industry desire. This study measured on the response of the hotel and foodservice industry on the curriculum in culinary department of A college. Based on the measuring, this study presented the suggestions on the curriculum as follows. First, to provide the information on the selection of new employee in the hotel and foodservice industry. Second, maintenance and inprovement of teaching objective, teaching content, and teaching style. Finally, on the basis of this study, the careful studies on the curriculum development in culinary department of college have to be followed in the future

고전압 소자의 매크로 모델링과 이를 이용한 고전압 스위칭 회로의 설게

나영선(Young-Sun Na),정관열(Kwoan-Yel Jeong),권오경(OhKyong Kwon) 대한전자공학회 1996 대한전자공학회 학술대회 Vol.1996 No.11

호텔 및 외식기업 조리사의 감정노동, 감정부조화, 소진 및 이직의도간의 영향 관계; 조리접점서비스를 중심으로

나영선(Young Sun Na),조성호(Sung Ho Cho),이오준(Oh Joon Lee) 한국조리학회 2011 한국조리학회지 Vol.17 No.3

This study examines the effect of culinary employees` emotional labor on their emotional dissonance and turnover intentions and how the emotional labor and emotional dissonance affect their turnover intentions and burnout to provide useful information and suggestions for the foodservice and hotel culinary training and on-site. The results are summarized as follows. First, as the emotional labor of workers such as representation of the act, conduct in-depth and emotional departure grew higher, they showed the higher perception of emotional dissonance. However, their spontaneous activities tended to decrease their emotional dissonance. Second, as the result of verifying the relationship between emotional dissonance and burnout, the higher emotional dissonance, the deeper burnout. Finally, the culinary workers` emotional dissonance influenced their turnover intention.

외식 소셜커머스가 구매동기 및 구매 후 만족에 미치는 영향; 데일리 딜 서비스 가치의 조절효과

나영선(Young Sun Na),안대희(Dae Hee Ahn),조성호(Sung Ho Cho) 한국조리학회 2012 한국조리학회지 Vol.18 No.1

This study investigates social commerce purchasing to identify motivation and satisfaction after purchasing DDS (Daily Deal Service) and verify the moderating effects on DDS for useful information about social commerce of the foodservice industry. A survey was carried out from February 10 until March 3 in 2011, and a factor analysis and a reliability test was conducted to a total of 263 copies from the survey using SPSS 12.0. The proposed research hypotheses were verified through a multiple regression analysis and a moderated regression analysis. The results are as follows. First, among the social commerce factors, information quality and service quality had a positive (+) effect on buying motives while information quality and food quality had a positive (+) effect on post-purchase satisfaction. Second, as for DDS (Daily Deal Service) of a foodservice company, information quality, food quality and service quality were shown to play a moderating role for buying motives. Finally, as for DDS (Daily Deal Service), information quality, food quality and service quality were verified to play a moderating role for post-purchase satisfaction.

쇠고기이력추적제와 기술수용모델의 행동의도 영향요인

나영선(Young Sun Na) 한국조리학회 2012 한국조리학회지 Vol.18 No.1

This study investigates the causal relationships among the factors influencing behavioral intention related to beef traceability and TAM to make diet safer. To do this, this study conducted a survey targeting the customers who use the department stores, specialty shops and large supermarkets in Seoul. The result is as follows. First, the higher the information quality in beef traceability (t=3.872) and social impact (t=1.938) were, the higher the usability became significantly. Second, as the social impact of food traceability (t=2.014), information accessibility (t=2.016), perceived risk (t=1.910) became higher, the perceived usefulness was shown significantly higher. Third, as the usability (t=5.826) was perceived higher, the perceived usefulness became higher. Fourth, the higher the perceived usefulness (t=4.264), the higher the behavioral intention among the customers. Also, the lower the usability (t=-0.682), the lower the behavioral intention.

발효고기 떡볶이의 해외시장 현지화를 위한 메뉴개발과 마켓테스트

나영선(Young-Sun Na),정재홍(Jae-Hong Jung),이정훈(Jung-Hun Lee),오혁수(Hyuk-Soo Oh),박영배(Young-Bae Park),조동민(Dong-Min Cho),이태영(Tae-Young Lee),조성호(Sung-Ho Cho) 한국조리학회 2014 한국조리학회지 Vol.20 No.2

호텔 뷔페 레스토랑의 서비스 품질 인식 차이 (Gap)에 대한 포지셔닝 연구

나영선(Young Sun Na) 한국조리학회 2003 한국조리학회지 Vol.9 No.1

Up to these days. hotels are assumed to compete each other. Due to the spread of high quality the hotel buffet restaurants have begun to face an intensive competition. Hotel Buffet Restaurant have become the more competitive along with fund, good price, service, quality food, and management know-how. It causes the hotel restaurants confront with management difficulties. In order to overcome the management difficulties, hotel buffet restaurants have to improve their marketing abilities and especially to improve their service quality. For this, it is necessary for hotel buffet restaurants to investigate how their service providers and receivers recognize their service quality. In this research, we examined the cognitive three types of cognitive gaps among customers, service providers, and managers both on the service quality and on the positioning of hotel buffet restaurants. Their cognitive gaps proved negatively correlated with hotel`s performance. This research suggests the following findings. Firstly, the competitiveness of hotel buffet restaurant depends on the accurate communication and consensus among managers, service providers, and customers. Secondly, using the information about cognitive gaps recognized, each hotel buffet restaurant should develop concrete marketing plans and strategies with a careful consideration about its current competitive position and management condition.

레스토랑 서비스의 불만족 요인 해소 노력의 효과성에 관한 연구

나영선(Na Young Sun),김형준(Kim Hyung Jun) 한국외식경영학회 2004 외식경영연구 Vol.7 No.3

This study aims to examine a variety of methods to reduce the factors that customers feel dissatisfied with the service of catering companies and how much they could have an effect on the change of customers' attitudes. The various methods for recovering such customers' discontent were classified into three factors: compensation, improvement of employees' ability to manage, and handling of complaints. And the change of customers' attitudes was measured by the factors of customers' royalty, trust, and continued relationships. Analysis showed that each factor of the methods for recovering gave a positive effect on the change of customers' attitudes. Especially, it was revealed that communication between employees and customers were very important. That is, employees' ability to manage proved most important to resume the relationships with unsatisfied customers. Also, to solve the problem of customers' complaints, physical compensation and visible amends for inconvenience turned out to be significant to change the customers' attitudes.