경주지역 관광호텔의 객실판매동향에 관한 연구 : 특급관광호텔을 중심으로

임경환 한국관광산업학회 1994 Tourism Research Vol.8 No.1

A. The purpose of this study This study is dealt whit analysis of delux class tourist hotel's room sales tendency, as Kolon & Chosun hotel, Concod hotel, Hilton . hyundai hotel in Kyung-Ju area. For these purpose, analysis of report and documents, as the monthly & annual sales report, of three delux class tourist hotels in Kyung-Ju city from Jan. 1989 to Dec. 1993. B. Conclusion According to the analysis of delux class tourist hotel's room sales tendency, the problems are as follows. 1. No differential changes are arranged for the low-demand season. 2. The service quality is low level. 3. The room occupancy rate differs greatly between during the weekend & weekdays and between during the high-demand season and low-demand season. 4. No sales measures are established for the low-demand season. 5. The service is at below average level, owing to the perfunctory training of the hotel employees. In order to solution of these problems suggested following. 1. Reduced Changes for the low-demand season are to be realized in order to give the guest a feeling of reliance and to induce them during the weekdays. 2. To improve quality of hotel service for guest. 3. To diversify tourist without only Japanese, through analysis of overseas tourist market. 4. A sufficient investment of the sales promotion costs for activating the marketing function. 5. Service is to be improved in quality through the reinforcement of the imployees training and labor management system made more rational. 6. Man power supply and demand program is to be made more perfect by establishing the merit rating system and treating able employees favorably.

慶州地域 觀光호텔의 客室販賣動向에 관한 硏究 : 特級觀光호텔을 中心으로

임경환 서라벌대학 1989 논문집 Vol.4 No.-

A. The purpose of this study This study is dealt with analysis of delux class tourist hotels's room sales tendency, as Kolon & Chosun hotel, Tokyu hotel in Kyung Ju area. For these purpoes, analysis of reports and documents, as the monthly & annual sales reports, of three delux class tourist hotels in Kyung-Ju city from Nov. 1984 to Dec. 1988. B. Conclusion According to thd analysis of delux class tourist hotel's room sales tendency, the problems are as follows. 1. No differential charges are arranged for the low-demand season. 2. The service quality is low level. 3. The room occupancy rate differs greatly between during the weekend & weekdays and between during the high-demand season and the low-demand season. 4. No sales measures are established for the low-demand season. 5. The service is at a below average level, owing to the perfunctory training of the hotel employees. In order to solution of these problems suggested following. 1. Reduced Charges for the low-demand season are to be realized in order to give the guest a feeling of reliance and to induce them during the weekdays. 2. To improve quality of hotel service. 3. To diversify tourist without only Japanese, through analysis of overseas tourist market. 4. A sufficient investment of the sales promotion costs for activating the marketing function. 5. Service is to be improved in quality through the reinforcement of the imployees trainning and labor management system made more rational. 6. Man power supply and demand program is to be made more perfect by establishing the merit-rating system and treating able employees favorably.

小規模 포트폴리오 選定方法에 관한 硏究

임경수,윤철환 대구대학교 산업기술연구소 1987 産業技術硏究 Vol.6 No.-

This article presents suitable model for small portfolio selection. Since the small portfolio selection model is formulated as a Gomory's cutting plane algorithm of Integer programming, the value of decision variables in the optimal solution of this model is an integar, and therefore the stocks exchange hands becomes a round-lot. Accordingly, transaction commission can be reduced. This model can be reduced that input-data by selecting the stock. (i.e. classification by industry of stocks) The small portfolio and small investor can be profitable selection to stocks. The cost due to the diversification of the stocks holds offsets the unsystematic risk.

AMESim를 이용한 유압 굴삭기용 Main Control Valve의 해석에 관한 연구

임태형,최종환,양순용,이병룡,안경관 한국공작기계학회 2003 한국공작기계학회 춘계학술대회논문집 Vol.2003 No.-

The hydraulic excavator has been a popular research object for automation because of its multi-workings and economic efficiency. When it works crane tasks, most of disasters happen. The objective of this paper is to design each components and to construct boom, arm, bucket circuit. These models modeled with AMESim show us change of variables and behavior of excavator. Simulation model will be used for simulator of excavator.

모세관 전기영동법을 이용한 프로프라놀올-시클로덱스트린 포접화합물의 안정도상수 결정

임환미,최종혁,박경래,강종성 충남대학교 약학대학 의약품개발연구소 2002 藥學論文集 Vol.17 No.-

The stability constants (K_st) for the inclusion complexes between propranolol and three types of cyclodextrin (CD) such as β-CD, methyl (ME)-β-CD and hydroxypropyl (HP)-β-CD were determined by capillary electrophoresis (CE). The enantiomers of propranolol possess relatively high affinity towards ME-β-CD with stability constants of 78 and 76 M^-1 for (R)- and (S)-propranolol, respectively. The affinity of propranolol in HP-β-CD was relatively low compared with that in ME-β-CD, i.e. 39 and 36 M^-1 for (R)- and (S)-propranolol, respectively. In spite of the lower affinity, the K_R/K_S ratio of propranolol in HP-β-CD (K_R/K_S = 1.08) was higher than that in ME-β-CD (K_R/K_S = 1.03) indicating that HP-β-CD would be more efficient than ME-β-CD or β-CD in chiral separation of propranolol by CE.

EVOP法의 解法과 活用에 관한 硏究

임경수,박석환 대구대학교 (한사대학) 산업기술연구소 1985 産業技術硏究 Vol.4 No.-

EVOP is a work process operation method to improve productivity and quality of product by changing minutely the activity levels of each factor. As a kind of experimental designs, this method can be used in the plant as well as laboratory to develop optimum work process conditions. EVOP method usually uses two or three factors, and for these cases Box and Hunter show how this method is facilitated by using simplified calculation rules and graphical presentations. But the numbers of actual factors impacting on the work process are more than four, therefore, this thesis is dealing with EVOP model with more than four factors by adjusting calculation rules. This adjusted EVOP model was empirically applied in H-chemical synthetic fiber industry. This empirical application of the model has brought the improvement of productivity and quality in the industry. The data of this empirical research were processed by NEC-100 computer.

직장 융모성 선종의 병리학적 검토

임경욱,신영도,이석환,이기형 대한대장항문학회 1997 Annals of Coloproctolgy Vol.13 No.2

Hotel 食飮料 原價管理에 관한 硏究

임경환 서라벌대학 1987 논문집 Vol.3 No.-

In the hotel enterprise the part of Food & Beverage is one of creating profits as well as the part of Room Service and it shows a trend of increasing its relative importance and the cost control of the hotel can be successful at the time when it is matched with a certain direction mixed with many elements and various theories, however, the successful settlement of the cost control must be grasped at a point of view of a positive system and the following matters should be established for the efficient Food & Beverage cost control. 1) It is so hard and serious calculate data and price change is that there must some political supports. 2) It is high to be dependent upon the Forign of Food & Beverage materials and, therefore, its increasing reason must be found out and be decreased. 3) Its correct recognition in respect to the cost control of top manager must be given particularly. 4) The consideration of the cost of these personnels' must be reduced. 5) Their working places and kitchen- must be decentralized in authority and the actual results should be judged throught their objective management. 6) Development of the local products positively 7) Calculation of proper stock on hand.

HOTEL F & B에서의 포도주(WINE)에 관한 小考 : Franch Wine을 中心으로

임경환 서라벌대학 1991 논문집 Vol.5 No.-

1. General remarks The wines of France and their unique variety can best be experienced over a meal. Choosing and serving wine is an art which can easily be mastered provide a few rules are kept in mind. ① use glass appropriate for the wine ② serve it at the right temperature ③ serve it in the right place in the general order of the meal. 2. Temperature Make sure that the wines are brought slowly to the correct temperature. ① Dry white wines and rose wines must be served cold but never iced, say between 8° and 12° Centigrade or 46° and 54° Fahrenheit. ② Sweet white wines, Champagne or sparkling wines can be served even cooler, say between 6° and 8° Centigrade or 43° and 46° Fahrenheit. ③ Light and fruity red wines should be served at cellar temperature, say between 10° and 12° Centigrade or 50° and 54° Fahrenheit ④ Serve other red wines at room temperature, that is to say at the temperature of a moderately warm room : ⑤ Clarets between 18° and 19° Centigrade(64° and 66° F.). ⑥ Burgundies between 15° and 16° Centigrade(59° and 61° F.) ◁그림 삽입▷(원본을 참조하세요) 3. General rules ① White wine : · Do not serve too cold. · Do not put wine in deep-freeze. · Do not leave in the refrigerator for more than two hours. · Do not put ice cubes in the wine. ② Red wine : · Do not serve it too warm : "Bring to room temperature" does not mean "heat it" ! · Do not dip the bottle into a bucket of boiling water. · Do not put the bottle on a radiator and forget it! ③ For all wines : · Do not treat them roughly, always bring them to the correct temperature, slowly and gently. ④ Young wines are served coller than old wines. ⑤ Do not forget that wine heats up in the glass during the meal. ⑥ A wine served at between 6° and 8° C.(43° and 46° F.) in a room having a temperature of 18℃. (64° F.) will reach a temperature of 10℃.(50° F.) within about 10 minutes. ⑦ At a temperature of 10℃.(50° F.) the bouquet or perfume of the wine is more noticeable. ⑧ The wine glass should be large enough so that it need not be filled to the brim : ⑨ Remember should have rounded sides and be narrower at the top so that the bouguet is brought out : ⑩ Remember should have a stem to avoid warming the wine through contact with the hands. ⑪ Don't choose a glass for its look alone-a thick or coloured glass can mar your judgement of a wine. ⑫ The ideal is a glass as thin as possible, made of crystal, and absolutely transparent. ⑬ The wine will benefit fully from the light so that its colour, brilliance and clarity can be enjoyed. ⑭ The galss of wine : · Beware of dust on shelves · Beware of lipstick traces · Use dry cloths to wipe glasses - old, wet dish-cloths can give a smell to the glass and so to the wine · Rinse glass in clear tepid water-no detergent 4. The rules of opening a bottle of wine ① If it is a red wine it should have been kept flat away from the light, at a constant temperature for several days-a temperature of between 10° and 12° Centig-rade(50° to 54° F.) ② If there is no deposit in the bottle there is no need to use a wine basket to pour from. ③ If it is an old wine, on the other hand, well-matured and with a tannin deposit(a sign of high quality) then this bottle must be treated with great care. A wine basket will keep the bottle in an almost horizontal position so that the deposit will not be disturbed when it leaves the celler. This wine should be decanted. ④ When the cork is removed from an old wine such as this a few drops might escape and it is wise to place an upturned saucer under the front of the basket to safeguard the table-cloth. 5. How to pour the wine correctly Nothing is simpler but there are a few points to watch. ① Do not pour from a great height. Bring the neck of the bottle near to the glass and let the wine flow gently without gurgling along the sides of the glass. ② Be careful not to rest the neck of the bottle on the glass. ③ A small tip to prevent the last drop falling on the table-cloth : Just rotate the bottle slightly as you lift it up. Wipe the neck of the bottle with a cloth before filling the next glass on your right. ④ When a wine has been in an icebucket and you use a cloth to hold the bottle, make sure you do not completely hide the label which is, after all, the wines's identity card. ⑤ Never fill the glasses to the rim. ⑥ Don't leave a glass empty for too long, but, of course, over-indulgence isn't to be recommended either. 6. The harmony of wine and various foods. The traditions are based on the experience of generations of connoisseurs. The golden rule is to try to find combinations which enhance the quality of both wine and food. ① With fish, oysters, shell-fish A dry, white wine, a light sparkling white or a brut Champagne. ② With entrees and horsd'oeuvres A dry or mellow white wine or a rose wine. ③ With white meat(veal, lamb, pork) or poultry A light red wine with bouquet but not too much body. ④ With red meat(mutton or beef) A full-bodied red wine, generous and powerful. ⑤ With game The same as for red meat, but with feathered birds, serve a delicate and elegant red wine and a powerful red wine with other game. ⑥ With foie gras If served as an horsd'oeuver : a strong dry white wine ; if served at the end of the meal : a rich red wine or a sweet white wine. ⑦ With cheese : Fresh and processed cheese : Mellow white and rose wines or light red wine. Goat Cheese : Dry white and rose wines or light and fruity red wines. Soft cheese with "flowery" or "washed" rind(Brie, Camembert or Pont I'Eveque) : well rounded red wines with much bouquet. Blue cheese(Roquefort and other) : Powerful red wines or sweet white wines. Pressed cooked cheese(Gruyere or Port-Salut) : Dry or sparkling white wines or delicate red wines. ⑧ With dessert Sparkling wine or semi-sweet Champagne, sweet white wine or naturally sweet wines. ⑨ with fruit Sweet white wines, semi-sweet Champagne or naturally sweet wines Champagne on its own can be the perfect accompaniment throughout the meal but have the whole range of the wines of France if you can to enjoy the most perfect gastronomic experience. ⑩ After your coffee Cognac or Armagnac or Fruit Brandies of the many and varied Liqueurs of France.

성, 학년, 지역에 따른 초등학생의 ADHD 출현을 조사 연구

임경희,조붕환 한국초등교육학회 2004 초등교육연구 Vol.17 No.1

본 연구에서는 우리 나라 초등학교 아동의 성, 학년, 지역에 따른 ADHD 출현율을 조사하였다. 성, 학년, 지역에 따른 ADHD의 품행문제, 과잉행동, 부주의-수동성에서의 차이 및 교과목별 학업성적과 ADHD 하위특성들과의 관계를 살펴보았다. 서울, 경기, 충남, 대전, 강원지역 22개 초등학교에서 2,667명의 초등학생을 표집하였으며, ADHD의 진단을 위하여 DSM-Ⅳ와 단축형 Conners 교사평정척도(ACRS)를 사용하였다. 우리 나라 초등학생의 ADHD 출현율은 5.7%로 조사되었으며, 남학생이 여학생에 비해 4.5배 정도의 높은 출현율을 보였다. 대도시 지역의 학생들이 중소도시나 읍면지역의 학생들에 비해 높은 출현율을 나타내었으며, 학년에 따른 출현율은 통계적으로 유의한 차이를 보이지 않았다. 품행문제, 과잉행동, 부주의-수동성 및 ADHD 총점은 ADHD 아동의 학업성적과는 대체로 유의한 부적상관을 나타내었다. The purposes of this study were to investigate and analyse the prevalence of ADHD in Korean elementary school children according to sex, grade, district and learning achievement. The subjects were 2,667 students of 22 elementary schools in Korea. DSM-Ⅳ and Abbreviated Conners Rating Scale(ACRS) were used for assessment of ADHD. The total ADHD prevalence was 5.7%. The prevalence was 9.4% in boys and 2.1% in girls. The prevalence in boys was significantly higher than that in girls. A statistically significant difference among districts was found in the prevalence of ADHD. The prevalence in the metropolitan children was higher than that in the children of other areas. But no significant difference among grades was found in the prevalence of ADHD. A statistically significant difference among grades was found in carelessness- passivism score and ACRS total score. But no significant difference among sex and districts was found in behavior problems, hyperactivity and carelessness -passivism and ACRS total score. The learning achievements of Ethics, Korean, Mathematics, Social study, Music were negatively related with behavior problems, hyperactivity, carelessness-passivism and ACRS total score. The lowest group in learning achievement showed the highest ACRS total score.