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정태영 ( Tae Young Jung ),김우선 ( Wu Seon Kim ),김수범 ( Su Beom Kim ) 경희대학교 경영연구원 2016 의료경영학연구 Vol.10 No.1
Anti-aging industry is likely to grow continuously due to population aging and increased interest in aging prevention. The purpose of this study is to find out the qualities of anti-aging product influencing customer satisfaction using Kano methodology. For this aim 1,500 people were surveyed in 16 cities and provinces except for Jeju province by face-to-face interview. For empirical analysis, we carried out Kano analysis and TImko`s customer satisfaction-coefficient analysis using SPSS ver. 21.0. Main results are as follows: First, according to Kono model, most qualities of anti-aging product are classified as ``one-dimensional quality`` except for whitening. Second, TImko`s customer satisfaction-coefficient analysis showed that among anti-aging product`s various qualities ``Improving Blood Circulation``, ``Strengthening immunity``, ``Measuring blood pressure/blood sugar`` and ``Maintaining dental health`` are relatively important to customer satisfaction. This study is expected to provide empirical data for development of andi-aging industry reflecting needs and preference of consumers on anti-aging product.
외식으로 제공되는 한식의 1인 1회 제공량 및 음식잔반량 조사 연구
계승희,김우선,이주희,문현경 대한영양사협회 1997 대한영양사협회 학술지 Vol.3 No.1
This survey was conducted to find out one serving size and waste rate of frequently consumed dishes in 37 Korean style restaurants. The range of one serving size and waste rate of Pab (boiled rice) were 180~290g and 0~21%, respectively. The mean intakes of Pab were varied according to the kind of dishes served. The waste rate of Yukgaejang(Hot meat soup) is low among Tangban(meat soups). The waste rate of Jeongol(stew with various foods) was higher than other menu items. The average one serving size per person of Pulgogi(grilled meat with sauce), Galbi gui(grilled beef ribs with sauce), Deongsim gui(grilled meat) were 270g, 360g, and 210g, respectively. The average waste rate of side dishes were varied according to dish served. The dish which has higher waste rate than other dishes were Samgaetang(boiled chicken with ginseng), Bokmaeuntang(stew with puffer), Naengmyeun(cold noodle), Pulgogi(grilled meat with sauce), Galbi gui(grilled beef ribs). The reasonable one serving size of dishes based on this survey results was suggested for serving in restaurants.
계승희,김우선,이주희,김숙자,문현경 대한영양사협회 1997 대한영양사협회 학술지 Vol.3 No.1
The waste rates of 98 food items after pre-preparation were surveyed to provide database for good menu planning. The waste rates turned out 0∼64.27% in vegetables, 6.38∼7.03% in potatoes, 6.25∼68.75% in fishes and shellfishes, 16.61% in eggs, and 16.00∼56.84% in fruits. Foods with high waste rates were vegetables, fishes and shellfishes. Survey results were compared with other waste rates. In some foods waste rates of this study showed significant deviations compared with other food composition tables. Foods with 30% higher waste rate than other food composition tables were squash leaf, pacific ocean perch, sweet potato stalk, water cress, green peas, alaska pollack, bluefin tuna, beka squid, crown daisy, dodok, amaranth, beef ribs. Foods which waste rates turned out to be decreased by about 30% in this study were corb shell, pomfret, sea mussel, warty sea squirt. For the menu planning, reasonaly exact waste rates for each food items are essential. Since survey results show significant deviations, there should be more studies for exact waste rates for each food.
계승희,문현경,정해랑,황성희,김우선,문혜연 한국식생활문화학회 1995 韓國食生活文化學會誌 Vol.9 No.5
The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionally, it need to practice the effective education and training program for the foodservice manager and employees.
계승희,문현경,정해랑,황성희,김우선 한국식생활문화학회 1995 韓國食生活文化學會誌 Vol.10 No.1
The purpose of this study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and present more practical management methods in terms of sanitary management of cooking equipment and personal hygiene. 230 Korean-style restaurants in Seoul were surveyed in the same manner on the published study - A study for the Improvement of Sanitary Condition in Korean style - restaurant in Seoul city area (I). Sanitary check-lists were developed to evaluate the sanitary status of cooking equipment and personal hygiene of employee. The sanitary condition of cooking equipment the maintenance of refrigeration, food habits and personal hygiene were assessed by the sanitary score. The sanitary condition of cooking equipment, the maintenance of refrigeration as well as food habits and personal hygiene employee was in good condition. The effective sanitation education and training 'for good service workers should be practice for the improvement of sanitary management of cooking equipment and personal hygiene.