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황재선 한국관광정보학회 1997 觀光情報硏究 Vol.- No.1
This thesis aims to point out the problems of the actual status of employee training of Resort hotels and suggest the improvement thereof by analyzing the recognition degree of employees and management staff based on the questionnaire survey results. Manpower, material, money and information are regarded as four main factors in the business management. However, differently from the other industries, the effective training and education system is regarded as the most important factor in the hotel business bacause its goods are produced by human being. Especially, the necessity of training and education is recognized higher in the food & beverage, ancillary facilities and other departments than in the cooking and operation departments. Importance of the selection of the training method is highly recognized as shown in the survey result that the content and extent of the training and the method of teaching are closely correlated. In an aspect of the effect of the training and education, field training is regarded as more effective than lecture or discussion method. The effectiveness of OJT is not recognized high and an improvement in OJT is required. In hotel business that highly relies on the service of human being in the final process of producing the goods, training and education is directly connected with the strengthening of competitiveness and the profit of business activity, and thus, this thesis placed a focus in long-term improvement of the training and education system newly recognizing the importance of training and education.
황재선,주나미,한영실 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6
This study was conducted to investigate the job characteristics of foodcoordinator. 34.56% of subjects have the part of food as a speciality in college or University. 50.67% of subjects don't have any licence which is related with food. 30.67% of subjects have 1-3year or under career in the food part. Upon investigation the educational period by the period of career in food part, Subjects who had 5 year over career in the food part have 60.34month educational period. Upon investigation the speciality in college or University by the period of career in food part, 58.33% of 5 year over career in the food part respondents have food speciality in college or University. As the period of career in food was increased, the importance of cooking was increased.
백작약으로부터 식품부패 미생물에 대한 항균성 물질의 분리 및 동정
황재선,전희정,한영실 한국식품조리과학회 2000 한국식품조리과학회지 Vol.16 No.5
우리나라 야산에서 손쉽게 구할 수 있는 구황식물인 백작약을 건조시켜 분쇄한 후 methanol과 여러용매로 추출하여 식품 부패 미생물의 증식 억제 효과를 검색하고 그 향균물질을 분석하여 다음과 같은 결과를 얻었다. 백작약의 methanol 추출물은 1500$\mu\textrm{g}$/ml 농도에서 B. subtilis, S. aureus, V parahaemolyticus의 증식을 100% 억제하였으며 L. monocytogenes와 E. coli도 같은 농도에서 각각 65.93%와 83.27%의 억제 효과를 보였다. 백작약의 ethylacetate 분획 추출물은 낮은 농도인 1000$\mu\textrm{g}$/disc의 농도에서 식품 부패 미생물 5종 모두에 대하여 clear zone을 형성하여 항균력을 나타내었다. 특히 S. aureus, B. subtilis, V. parahaemolyticus, E. coli균에 대해서는 낮은 농도인 500$\mu\textrm{g}$/disc에서 clear zone을 나타내었으며 또한 2,000$\mu\textrm{g}$/disc 농도에서 L. monocytogenes, E. coli 및 V. parahaemolyticus는 각각 13, 15, 13m의 clear zone을 형성하였다. 백작약의 Ethylacetate 추출물을 silica gel colum chromatograhpy (7cm$\times$1.2cm한 후 thin layer chromatography(TLC)를 실시하여 항균성 실험을 한 결과 B. subtilis의 경우 1000$\mu\textrm{g}$/disc 농도에서 2nd fra. 3이 17mm, L. monocytogenes는 250$\mu\textrm{g}$/disc 농도에서 21mm를, S. aureus는 13mm의 clear zone을 형성하여 백작약의 methanol 추출물로부터 간 용매별로 계통 분획하여 분리한 ethylacetate 분획으로부터silica gel column chromatograpy와 TLC를 하여 항균성을 보인 2rd fra. 3의 성분을 알아보기 위히여 HPLC로 단일분리하여 얻은 peak III에 대한 compound를 GC-MS로 분석한 결과 peak III에서는 Cetyl alcohol이 있는 것으로 추정되었다. Antimicrobial activity of Jakyak(Paeonia japonica var. pilosa $N_{AKAI}$) was investigated. Methanol extract of dried Jakyak was fractionated to hexane, chloroform, ethylacetate, butanol and aqueous fraction. Ethylacetate fraction among these fractions showed the highest inhibitory effect on the microorganisms such as B. subtilis, L. monocytogenes, and V. parahaemolyticus at 500 $\mu\textrm{g}$/disc. Ethylacetate fraction was further fractionated into 11 fractions by silica gel column and thin layer chromatography(TLC). The results showed that ethylacetate fractions No. 3, 4 and 5 had the highest antimicrobial activity. They were mixed again, re-separated, and 5 fractions were obtained. Among them, the highest inhibitory effect was obtained in No. 3 fraction, which was identified as cetyl alcohol by HPLC and GC-MS.S.