'대전' 지역성 - 도시의 일상

고성희,Ko, Seong-Hee 대한건축사협회 1998 建築士 Vol.1998 No.11

지역아동센터 급식 서비스의 품질요인과 만족도에 관한 연구

고성희,이경연,Ko, Seong Hee,Lee, Kyung-Yeoun 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5

This study was conducted on children from 10 community children centers located in northern Seoul. The quality factors of the food services of the community children centers were divided into five factors, including sanitation, food, environment, subsidiary service and staff. Analysis of the differences in the importance of factors and satisfaction with the food service quality indicated satisfaction to be higher than importance for in all the factors except 'environment'. In particular, of the food service qualities, significant differences were found between importance and satisfaction in relation to the attributes of 'food' and 'environment'. As a result of IPA of the food service qualities in community children centers, 'sanitation' was found to be in the maintenance area, 'environment' to be in the area of concentration, and the quality attributes of 'staff' and 'subsidiary service' were found to be in the low priority area. In contrast, the 'food' quality corresponded to the area of oversupply.

일부 산업체 급식대상자의 구내식당과 외부 식당에 대한 서비스 품질 중요도-만족도 조사

고성희,Ko, Seong Hee 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.1

The purpose of this study was to examine the level of importance of service quality provided by restaurant when industry meal service recipients used the restaurant. Additionally, the purpose was to compare the level of satisfaction on the respective service qualities of company cafeteria and outside restaurant. The level of relative importance and satisfaction of service quality attributes are comparatively analyzed using the Important-Performance Analysis (IPA) of customers in order to provide basic information on the direction of marketing to efficiently operate company foodservice facilities. Restaurant service qualities were divided into the six factors of hygiene, convenience, food, environment, subsidiary services and food distribution process. The results revealed that the 'environment' of both company cafeteria and outside restaurant was needed to improve as quickly as possible. Additionally, it was found that the level of satisfaction was higher in the 'food' and 'environment' factors when using company cafeteria and outside restaurants, which would become an important attribute for the company foodservice recipients to use outside restaurants than using company cafeteria. Accordingly, it could be said that company cafeteria will need further control of the 'food' and 'environment' factors.

연구논문 : 로즈마리 분말과 김치 분말을 첨가한 돈육 패티의 조리 후 저온저장시의 품질 특성

고성희 ( Seong Hee Ko ),임양이 ( Yang Iee Lee ),오비세 ( Bi Se Oh ),김현정 ( Hyun Jung Kim ),김혜영 ( Heh Young Kim ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.2

The aim of this research was to evaluate the effects of rosemary and kimchi powder on the quality characteristics of pork patties. Cooked pork patties was stored at 3℃ for 15 days. Rosemary powder, either alone or with Kimchi powder, was highly effective in inhibiting lipid oxidation. The AV and TBARS values of R4(additional group of 4% rosemary powder) and RK(additional group of 2% rosemary powder + 2% kimchi powder) were slightly lower than those of the control group. Sensory preferences for pork patties decreased with increased of storage time period. In a sensory evaluation, R4 showed the low sensory scores, whereas RK was highly evaluated compared to control. In conclusion, we determined that the pork patties with added 2% rosemary powder and 2% kimchi powder had the most favorable antioxidant effects and sensory qualities.

타락을 이용한 아이스크림류의 품질 특성

고성희(Seong-Hee Ko),한영숙(Young-Sook Han),윤현근(Hyun-Geun Yoon),장성식(Sung-Sik Jang),명길선(Kil-Sun Myoung),김수아(Soo-A Kim),심재헌(Jae-Hun Shim),박선영(Seon-Yeong Park),이혜진(Hye-Jin Lee),이경연(Kyung-Yeoun Lee) 한국조리학회 2014 한국조리학회지 Vol.20 No.6

영양사의 전문직 자아개념이 직무만족도와 고객지향성에 미치는 영향에 관한 연구

고성희(Seong Hee Ko) 한국콘텐츠학회 2018 한국콘텐츠학회논문지 Vol.18 No.10

최근 국내의 외식산업은 양적, 질적으로 많은 성장을 해 왔다. 그 중 단체급식 시장도 많은 성장은 물론 무한 경쟁화되면서 영양사의 역할도 다변화되어 왔다고 할 수 있다. 전문직 자아개념은 전문 직업인으로서의 자기 자신의 업무에 대한 느낌과 스스로의 견해를 말하며 긍정적인 전문직자아개념을 가진 전문직업인 일수록 업무 수행능력이 높아진다. 본 연구는 영양사의 전문직 자아개념이 직무 만족도와 고객지향성에 미치는 영향에 관한 분석을 실시하였고, 연구결과는 다음과 같다. 전문직 자아개념의 하위요인인 지도력, 용통성, 기술, 의사소통 중에서 기술과 의사소통이 직무 만족도에 유의한 영향을 미치는 것으로 나타났다. 그 중에서 기술의 영향력이 큰 것으로 나타나 영양사 업무와 직접 관련된 기술 요인에 대해 영양사 스스로 긍정적으로 평가할수록 직무 만족도가 높다는 것을 알 수 있었다. 고객지향성의 경우에는 의사소통과 기술의 순으로 유의하게 영향을 미치는 것으로 나타났다. 즉 영양사로서 고객의 필요와 욕구를 충족시키기 위해 노력하는 태도는 고객 혹은 타인과의 공감 능력이 높다고 스스로 평가하는 경우에 높아지는 것을 알 수 있었다. Recently, the domestic food service industry has grown in quantity and quality. Among them, the foodservice market in the group has grown to become infinitely competitive as well as the growth, and the role of the dietitian has been diversified. The professional self-concept refers to the feeling of self-own work as a professional person and his or her opinion, and the professional worker with a positive professional self-concept improves his / her ability to perform his or her job. The purpose of this study is to analyze the effect of dietitian’s professional self-concept on job satisfaction and customer orientation. Among the subordinate factors of professional self-concept, leadership, usability, technology, and communication showed that technology and communication had a significant effect on job satisfaction. The results of this study are as follows. First, the effect of technology was found to be significant. Customer orientation is significantly influenced by communication and technology. In other words, the attitude of trying to satisfy the needs and desires of the customers as a nutritionist was found to be higher when the self-evaluating ability of the customer or other people is high.

전통발효유 타락을 이용한 푸딩의 품질 특성

고성희(Seong-Hee Ko),이경연(Kyung-Yeoun Lee) 한국조리학회 2014 한국조리학회지 Vol.20 No.3

단체급식을 위한 콩국의 곽향 첨가에 따른 품질평가

고성희 ( Seong Hee Ko ),이경연 ( Kyung Yeoun Lee ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.6

건강에 관한 최근의 관심은 약선에 관한 관심으로 이어지고 있으며, 이에 약선을 이용한 단체급식용 메뉴개발은 건강식, 기능식에 관심이 높은 고객들의 요구에 부응함은 물론 사용되는 한약재로부터 다량 조리로 인한 위생상 위해를 감할 수 있는 부가적인 효과를 기대할 수도 있다. 이에 본 연구는 곽향 첨가에 따른 콩국의 미생물적 품질과 관능적 품질을 평가함으로써 곽향을 이용한 단체급식용 약선 메뉴개발을 위한 기초자료를 제고하고자 하였다. 미생물 품질 평가 결과, 표준평판균수의 경우 곽향 첨가량이 많아질수록 유의적으로 감소하는 것을 알 수 있었으며(p<0.001), 조리 후 보관 3시간까지 상온과 냉장 모두에서 곽향을 첨가한 콩국은 안전 기준치인 5.00 CFU/g을 만족하는 수준이었다. 대장균군수의 경우에도 곽향의 첨가량이 많아질수록 유의적으로 감소하는 수준을 보였는데 대조군의 경우 상온과 냉장보관 1시간 후 안전 기준치인 2.00 CFU/g을 초과한 반면 곽향 1% 첨가군인 G1의 상온 보관을 제외하고 모든 시료에서 안전한 수준을 보임으로써 콩국 제조 시 곽향의 첨가는 콩국의 미생물 수준을 낮출 수 있음을 알 수 있었다. 3일간의 냉장저장에 따른 미생물적 품질변화에서도 표준평판균수와 대장균군수 모두 저장일에 따라 유의적으로 증가하였으나, 곽향 첨가에 따라 낮은 수준을 보여 주었다. 관능검사 결과 대조군이 5가지의 관능특성 중 3개에서 가장 높은 평가를 받았으나, 곽향 1% 첨가군인 G1의 경우 맛과 전반적 기호도의 2개 특성에서 가장 높은 평가를 받았다. 또한 G2의 경우에도 색과 향에서 각각 4.45와 4.15로 대조군보다는 낮았으나 보통 이상의 평가를 받았다. 이상의 결과 단체급식에서 콩국의 다량조리시 곽향의 첨가는 미생물적 품질에 긍정적인 영향을 미치는 것으로 평가되었으며, 관능적 품질평가를 감안할 때 1 %의 첨가가 바람직하다고 사료되는 바이다. 그러나 본 연구는 단체급식을 위한 콩국 제조 시 곽향의 첨가가 긍정적이라는 결과 제시는 하고 있으나 관련 선행 연구의 미비로 충분한 고찰이 미비한 한계점을 갖는다. 이에 향후 곽향을 이용한 약선메뉴는 물론 한약재를 이용한 약선에 관한 다양한 연구가 진행되어야 할 것으로 보인다. Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.

식생활 라이프스타일에 따른 외식업체 배달서비스의 품질 지각 및 만족도 연구

고성희(Seong Hee Ko) 한국콘텐츠학회 2014 한국콘텐츠학회논문지 Vol.14 No.8

본 연구는 급성장하고 있는 외식업체 배달서비스 시장에 관한 연구로, 배달서비스 품질의 차원을 도출하고, 소비자의 식생활 라이프스타일 따라 외식업체 음식 배달서비스 품질에 대한 차이가 있는지를 실증 분석하고자 하였다. 식생활 라이프스타일에 대한 요인분석 결과 ‘건강추구형’, ‘유행 추구형’, ‘미각 추구형’, ‘안전 추구형’, ‘편의 추구형’의 5개 요인이 추출되었고, 군집분석 결과 ‘맛 추구형’, ‘식생활 고관심형‘, ’편의 추구형’으로 분류되었다. 배달서비스 품질은 ‘음식품질’, ‘경제성’, ‘주문 편의성’, ‘직원품질’, ‘위생’, ‘주문품질’로 6가지 요인이 도출되었는데 그 중 ’음식품질‘과 ’경제성‘에서 소비자 유형별 유의한 차이를 보였다, 또한 ‘주문 품질’, ‘음식 품질’, ‘위생’ 등의 순으로 만족도에 미치는 영향력의 정도가 큰 것으로 나타났다. In this study, the fast-growing market in the Food Service Industry Study of the delivery service. The first objective of this study is to classify consumers food-related lifestyle and the second is the dimension of the delivery service quality will derive. According to the consumer's food-related life style, make about the consumer’s delivery service quality perception and satisfaction to evaluate the differences. Food-related lifestyle 'health seeking type ',' fashion pursuit type ',' type taste pursue,' 'seek safety-type ',' seek convenience-type 'was separated, cluster analysis 'taste pursuit group ',' high-interest in foods group ',' seek convenience-group 'were classified. Delivery service quality 'food quality', 'economic', 'ease of ordering', 'employee quality', 'sanitation', 'order quality' and were classified into six. That of 'food quality' and 'economic' factor were significantly different from the consumer group, but also the 'order quality ',' food quality ',' sanitation 'and the order of the large degree of influence on satisfaction, respectively.

Macrophage Colony-Stimulating Factor와 Osteoclast Differentiation Factor로 분화 유도된 생쥐 파골세포에서 Vitamin D 및 수종의 싸이토카인 수용체의 발현

성수미,엄흥식,고성희,우경미,장범석,Seong, Soo-Mi,Um, Heung-Sik,Ko, Sung-Hee,Woo, Kyung-Mi,Chang, Beom-Seok 대한치주과학회 2002 Journal of Periodontal & Implant Science Vol.32 No.4

The primary cause of tooth loss after 30 years of age is periodontal disease. Destruction of alveolar bone by periodontal disease is done by bone resorbing activity of osteoclasts. Understanding differentiation and activation mechanism of osteoclasts is essential for controling periodontal disease. The purpose of this study is to identify the possible effects of Vitamin D and cytokines affecting osteoclasts and its precursor cells. Four to six week-old mice were killed and humerus, radius, tibia and femur were removed aseptically and washed two times with Hank's solution containing penicillin-streptomycin and then soft tissue were removed. Bone marrow cells were collected by 22 gauge needle. Cells were cultured in Hank's solution containing 1 mg/ml type II collagenase, 0.05% trypsin, 41mM EDTA. Supernatant solution was removed 5 times after 15 minutes of digestion with above mentioned enzyme solution, and remained bone particles were maintained in alpha-MEM for 15 minutes and $4^{\circ}C$ temperature. Bone particles were agitated for 1 minute and supernatant solution containing osteoclast precursor cells were filtrated with cell stainer. These separated osteoclast precursor cells were dispensed with 100-mm culture dish by $1{\times}10^7$ cells unit and cultured in ${\alpha}$- MEM containing 20 ng/ml recombinant human M-CSF, 30 ng/ml recombinant human soluble osteoclast differentiation factor and 10% fetal calf serum for 2 and 7 days. Total RNA of osteoclast precursor cells were extracted using RNeasy kit. One ${\mu}g$ of total RNA was reverse transcribed in $42^{\circ}C$ for 30 minutes using SuperScriptII reverse transcriptase. Expression of transcribed receptors of each hormone and cytokine were traced with 1 ${\mu}l$ of cDNA solution by PCR amplification. Vitamin D receptor WAS found in cells cultured for 7 days. TNF-${\alpha}$ receptor was found in cells cultured for 2 days and amount of receptors were increased by 7 days. IL-1 type I receptor was not found in cells cultured 2 and 7 days. But, IL-1 receptor type II was found in cells cultured for 2 days. TGF-${\alpha},{\beta}$type I receptor was found in cells cultured 2 and 7 days, and amount of receptors were increased by 7 days of culture. These results implies Vitamin D and cytokines can affect osteoclasts directly, and affecting period in differentiation cycle of osteoclasts is different by Vitamin D and cytokines.