C(Cook)P(Patisserie)C(Certificate)-멘토링 프로그램 개발 및 적용 효과 분석

오왕규,임현철,김준희,Oh, Wang-Kyu,Lim, Hyun-Cheol,Kim, Jun-Hee 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

This study is to implement a model of CPC-mentoring program based on the mentoring theory and research environment analysis as well as to present the operation case of teaching and learning in colleges. Major research results should use the practical research methods utilizing the statistical program in order to verify the effectiveness of the program of CPC-mentoring program by comparing the before with the after of running the CPC-mentoring program of the research objects, comparison group (61 people) and experiment group (33 people). After running the CPC-mentoring program, whether there was a certification's acquisition or not of the comparison group and the experiment group, a statistically significant difference between the comparison group 34.3% (21) and the experiment group 72.7% (24), (p<0.05) was shown. The goal of the students participating in the CPC-mentoring program was to help one another in order to obtain certification. moreover, by engaging in mutually developing human relationship activities thru various methods, such as adaptation of college life, development of sociality, graduation, etc., good cooperative relationships with one another as well as further development of the relationship was formed. CPC-mentoring program is neither doing only people that want nor being effective for people only that want. A successful matching will naturally lead to all success since mentoring is human relationships is the misunderstanding. The role of a mentoring coordinator(professor) for the operation of a successful CPC-mentoring program and for the application method of detailed CPC-mentoring program was set. In addition, by considering the connectivity with the counseling guidance (shared and individual guidance) of students, which is the characterization direction of technical department of the college, it is expected to make a positive contribution if utilized in a multilateral manner.

외식상품의 소셜네트워킹서비스 특성이 지각된 사용 용이성·유용성과 온라인 구전의도에 미치는 영향

오왕규,Oh, Wang-Kyu 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6

SNS (Social network service) characteristics are perceived to simplify use. We carried out empirical studies on these parameters to observe the impact on the image of catering SNS online by word-of-mouth. The subjects of the study were as follows: 32.3% (392 persons) 19 years old, 67.7% (821 persons) over 19 years, 51.0% (619 persons) in their 20s, 22.1% (268 persons) in their 30s, 17.6% in their 50s, and 9.3% (112 persons) over 50 years. After verifying the hypothesis proposed that SNS characteristics perceived the ease of use, the significant factor identified in usability were connectivity Speed (${\beta}=0.213$), playfulness (${\beta}=0.246$), information (${\beta}=0.115$), and reciprocity (${\beta}=0.357$). Dual reciprocity had the most impact. It was observed that a longer impact of these significant factors improved the feel and fun of use. If SNS companies cater to, quick and easy, diverse, reliable and latest information, they can increase the ease of use, and availability, depending on the goals. Also, significant factors in the SNS features and online word of mouth was playfulness (${\beta}=0.312$), information (${\beta}=0.207$), reciprocity (${\beta}=0.066$) and perceived ease of use, and usefulness (${\beta}=0.293$), double playfulness had the maximum impact. These features provided more fun, reliable information, and could quickly deliver the latest information. The more the perceived usefulness, and ease of use, higher was the online word-of-mouth effect. SNS usage characteristics of connectivity Speed did not show any statistical significance in online word-of-mouth. Thus, catering businesses need to find ways to increase the ease of use, make the usefulness multifaceted, constantly checking the catering information on the SNS and ensuring to get the latest information is from diverse and reliable sources. This would increase the fun for the customer making the SNS to actively be utilized as a marketing tool.

Bloom의 완전학습모델을 활용한 NCS 기반 조리 실무 교수·학습 개발 및 효과

오왕규,Oh, Wang-Kyu 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5

The purpose of this study was to develop the NCS-based cooking practice education method by using the full learning model and to confirm its effect. The study design was a pre-post test of the non-equality control group. The subjects of this study included 28 students in the experimental group and 27 students in the control group. The experimental group participated in the NCS-based cooking practice training using the complete learning model, and the control group received only cooking practice training based on the full learning model. The data were collected during the second semester of 2016 and analyzed by SPSS WIN 23.0. The results of this study were as follows: First, homogeneity test showed that pre - homogeneity such as general characteristics, cooking ability, and knowledge of cooking theory were achieved (p>0.05). Second, the experimental group recognized that its cooking ability was high. With respect to the ability to cook food, the ability to cook, and the ability to prepare food ingredients (p<0.01), personal hygiene management, cooking hygiene management, and cooking safety management abilities were not significant. The mean value the experimental group was high. Third, the final theoretical knowledge score was not significant. The average score in the experimental group (69 points) was 5 points higher than that in the control group (64 points). This was about two times higher than the score of 37 points in the first stage preliminary survey. Finally, the final performance score was significant (p<0.05), and the score in the experimental group (89 points) was 5 points higher than that in the control group (84 points). Therefore, the NCS-based cooking education method is confirmed to be an effective method, especially for improvement of the practical ability, improvement of theoretical knowledge, and achievement of perfect learning standards.

외식기업 SNS 사용 특성에 따른 지각된 사용 용이성, 서비스가치 및 온라인 구전의도의 차이 분석

오왕규,임현철,Oh, Wang-Kyu,Lim, Hyun-Cheol 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.3

The study is focused on analyzing the SNS using characteristics of the people surveyed, as for the SNS acceptance channel of the food service corporations, accounted voluntarily for 71%. The SNS food service information regarding information of menu, location of store, price, coupon, taste evaluation, event, promotion, reservation and store atmosphere was researched. The most preferred information sharing for SNS food service were researched and found Facebook, blog and others in increasing order. The most preferred media to obtain SNS food service information were smart phone, desktop computer and others. The result of verifying differences in the perceived ease of use were also evaluated according to the food service corporation of SNS using characteristics of the people and was found: the longer period of SNS use, longer was access time: more number of visiting times, higher perceived ease of use. As for the difference in the perceived service value: longer the period of SNS use, more preferred was the blog: the more number of visiting times, the higher perceived service value. As for the difference in the online mouth-to-mouth intention: longer the period of SNS use, longer was access time: the more number of visiting times, the higher online mouth-to-mouth intention. Therefore, these research results provide useful implications in the working-level aspects such as providing basic data and the academic approach of the study, when the food service corporations establish marketing strategies through SNS.

아로니아 분말을 첨가한 데미글라스 소스의 항산화 활성 및 품질 특성

오왕규(Wang-Kyu Oh) 한국조리학회 2021 한국조리학회지 Vol.27 No.4

식생활 라이프스타일에 따른 밀키트(Meal Kit)의 선택속성이 만족에 미치는 영향

오왕규(Oh, Wang-Kyu),황수정(Hwang, Su-Jung) 한국외식산업학회 2021 한국외식산업학회지 Vol.17 No.1

저속 영역에서 루버휜이 장착된 평판관형 알루미늄 열교환기의 공기측 전열 성능에 대한 실험적 연구

조진표,오왕규,김내현,윤백,Cho, Jin-Pyo,Oh, Wang-Kyu,Kim, Nae-Hyun,Youn, Baek 대한기계학회 2002 大韓機械學會論文集B Vol.26 No.12

The heat transfer and pressure drop characteristics of heat exchangers with louver fins were experimentally investigated. The samples had small fin pitches (1.0 mm to 1.4 mm), and experiments were conducted up to a very low frontal air velocity (as low as 0.3 m/s). At a certain Reynolds number (critical Reynolds number), the flattening of the heat transfer coefficient curve was observed. The critical Reynolds number was insensitive to the louver angle, and decreased as the louver pitch to fin pitch ratio (L$_{p}$F$_{p}$) decreased. Existing correlations on the critical Reynolds number did not adequately predict the data. It is suggested that, for proper assessment of the heat transfer behavior, the louver pattern in addition to the flow characterization need to be considered. The heat transfer coefficient increased as the fin pitch decreased. At low Reynolds numbers, however, the trend was reversed. Possible explanation is provided considering the louver pattern between neighboring fins. Different from the heat transfer coefficient, the friction factor did not show the flattening characteristic. The reason may be attributed to the form drag by louvers, which offsets the decreased skin friction at a low Reynolds number. The friction factor increased as the fin pitch decreased and the louver angle increased. A new correlation predicted 92% of the heat transfer coefficient and 90% of the friction factor within $\pm$10%.10%.

제습이 수반된 공조용 증발기 습표면의 열전달계수 데이터 리덕션

김내현,오왕규,조진표,박환영,윤백,Kim, Nae-Hyun,Oh, Wang-Kyu,Cho, Jin-Pyo,Park, Hwan-Young,Yoon, Baek 대한설비공학회 2003 설비공학 논문집 Vol.15 No.1

Four different methods of reducing the heat transfer coefficients from experimental data under dehumidifying conditions are compared. The four methods consist of two different heat and mass transfer models and two different fin efficiency models. Data are obtained from two heat exchanger samples having plain fins or wave fins. Comparison of the data with the reduction methods revealed that the single potential heat and mass transfer model yielded the humidity independent heat transfer coefficients. Two different fin efficiency models - enthalpy model and humidity model - yielded approximately the same fin efficiencies and accordingly approximately the same heat transfer coefficients. The heat transfer coefficients under wet conditions were approximately the same as those of the dry conditions for the plain fin configuration. For the wave fin configuration, however, wet surface heat transfer coefficients were approximately 12% higher. The pressure drops of the wet surface were 10% to 45% larger than those of the dry surface.

「규합총서(閨閤叢書)」에 수록된 떡의 종류 및 조리법에 대한 고찰

김준희,정항진,오왕규,Kim, Jun-Hee,Jeong, Hang-Jin,Oh, Wang-Kyu 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

본 연구는 조선 후기 고문헌인 "규합총서(閨閤叢書)"에 나타난 떡의 종류 및 조리방법을 고찰하여 떡의 종류, 떡에 사용된 재료, 떡의 조리법에 대한 내용을 정리하여 전통조리법을 이해하고, 현재의 기호와 식생활에 맞게 재창조하는 데 필요한 문헌적 자료를 제공하고자 함을 목적으로 한다. "규합총서(閨閤叢書)"는 조선시대 빙허각 이씨가 한글로 쓴 가정대백과 전서이다. '주식의편'에 요리법을 소개하고 있으며, 떡의 분류와 함께 28종의 떡이 기록되어 있다. 연구방법은 내용분석 방법(Contents Analysis)을 이용하였다. 떡을 조리형태에 따라 분류하면 찌는 떡 15가지(53.5%), 치는 떡 2종류(7.1%), 삶는 떡3종류(10.7%), 지지는 떡 7가지(25%), 기타 1가지(3.5%)로 찌는 떡이 53.5%로 가장 많았다. 떡의 주재료에 따라 분류한 결과, 찹쌀이 13회, 멥쌀이 10회, 기타가 5회로 나타났다. 떡의 주재료로는 찹쌀이 12회(42.8%), 멥쌀이 10회(35.7%), 기타가 6회(21.4%)로 찹쌀이 멥쌀보다 많이 사용한 것으로 나타났다. 부재료는 꿀, 잣, 대추 순으로 많이 사용하였고, 연육, 검인, 수시, 생마, 송기, 백봉령 등 약제도 부재료로 사용되었다. Rice cake is the most historical food which has been developed from settlement of agriculture and typical traditional food which has manufacture and food historical meaning. Because, the process of rice flour, raw ingredient of rice cake, tells remarkable food processing technology of our nation, and is original form of processed food that we has been taken before agricultural life begun. In this study, contents analysis method is used. Ingredients of rice cakes appeared in "Gyuhapchongseo" glutinous rice 12 times (42.8%), nonglutinous rice 10 times (35.7%), and the others 6 times (21.4%) used as the main ingredients of rice cake. the rice cake separated into 15 types (53.5%) of steamed rice cake, 2 types (7.1%) of pounded rice cake, 3 types (10.7%) of boiled rice cake, 7 types (25%) of sauteed rice cake, and 1 types (3.5%) of the others. it become data for knowing social and dietary culture of the time. And it is for presenting fundamental material of possibility of modern rice cake.

서울·경기지역 외식·조리전공 대학생의 중요 대학서비스에 대한 만족도(IPA) 분석

김준희,구본길,오왕규,Kim, Jun-Hee,Gu, Bon-Gil,Oh, Wang-Kyu 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

The purpose of this study is to measure the priority items according to attributes and analyze the differences between the importance and satisfaction rates through the IPA for the university service. The results in the study are as follow: First, from the result of the factorial analysis, 5 factors are included First, the possibilities for development of universities, universities' physical environment, Universities' administrative (employee) services, majors' educational services, and majors' laboratory environment. Second, as the total average value for important attributes of the universities is 3.50 and the average value of satisfaction is 2.91, there were significant differences (p<0.001). Third, in the analytical result of IPA, the 1st quadrant includes faster developments than other universities, departments' characterization, etc. The 2nd quadrant includes the convenience to issue all kinds of certificates, kindness of administrative staffs, etc. The 3rd quadrant includes convenience of the procedure to improve unsatisfactory services, development efforts to benchmark advanced universities, etc. Finally, the 4th quadrant includes heavy investments in education and environment, efforts to reflect students' demands, and needs, etc. Even though the importance of research subjects related to university services for these attributes is high, they are not fully satisfied, and there are plenty of dissatisfied students. Therefore, urgent supplementations to increase students' satisfaction rates are important. Form the results of the study, it has been found that urgent efforts to improve satisfaction rates of university students who major in catering cooking in the university services are essential and special plans to build competitive systems which can provide high-quality services are also necessary.