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1990년대 fashion에 나타난 여성수트의 형식적 특성에 관한 연구
김차주,이선경,김옥진 全南大學校家政科學硏究所 1996 生活科學硏究 Vol.6 No.-
Five pairs of coordinate concept for classifying the mode by H. Wolfflin who combines the aesthetics with the history of art are adopted to understand the characteristics of the modem suit which have been appeared with the various aspects due to the effects of the post- modernism since the latter half of the 20th century and as a result of applying them to the women's suit shown in A/W collection from 1990 to 1996, the modern suit could be divided into two; Quasi-Renaissance from and quasi-Baroque one. While the suit of Renaissance propensity showed the typical characteristics of 'suit' that the components of the jacket and skirt - collar, lapel, pocket, texture, hemlines etc.- emphasize the symmetry of human body itself, open and non-constructional concept of the Baroque propensity expressed the constructional elements of human body to the incidental thing. The rising designers avoided the existing idea through the effect of natural pleates of row cloth and the use of surface decoration and gave the design a change. Such a suit form has the meaning in that it gives the sense of flexible movement to the structure of the fixed suit and it pursues the aesthetic concept of a new design by escaping from the typical suit form. Kal Lagerfeld after Chanel, Gianfranco Ferre after Christian Dior and Claude Montana after Lanvin follow their masters in the concept of painiting and the trend of ambiguity and non-construction are found in the works of Jean-Paul Gaultier, Christian Lacroix, Chantal Thomas and Gianni Versace who are the experimentalist designers and the concept of openness and non-construction are in those of Issey Miyake, Vivienne Westwood, Oscar de la Lenta and Pacco Rabanne. It is found the design of the women's suit shows the quasi-Baroque propensity based on the traditional suit design depending on the characteristics of the rising designers' group succeeding to the existing designers' brands. And it can be confirm through this study that formalism of Wolfflin based on the thought of formal aesthetics is the useful standard for analyzing the forms of the modern suit.
차주항,김연성,최강화 한국경영공학회 2010 한국경영공학회지 Vol.15 No.3
This research is to improve the operational framework of private educational institute by investigate the cause and effect relationships among those factors regards to educational service quality and customers' satisfaction. It suggests the operational strategy by utilize the potential factors which involves in the operational process of private education institutes which was analyzed in the causal loop diagram(CLD). It also will draw the service strategy to operate efficient way in aspect of manager of private education institutes. This research is about conceptual study which analyzed cause and effects circular regard to the TQM of private institutes and investigated in four different perspectives that are leadership of CEO, participation of employees, training and process management. This conceptual study will reinforce the existed study which usually were analyzed in fragmentary way.
차주항(Cha, Ju Hang),김연성(Kim, Youn Sung),최강화(Choi, Kang Hwa),이동원(Lee, Dong Won) 한국서비스경영학회 2011 서비스경영학회지 Vol.12 No.1
The objective of this research is to explain the structure of the educational service quality in private institution and to reveal the role of education TQM factors to perform more efficiently. Based on research model, this research describes a comprehensive approach to examine how educational TQM strategy contributes to the customer satisfaction and institutional financial or non-financial performance through educational service quality and service value. Based on our findings, private institution`s core activities prove the hypothesis of the improvement of service quality, service value, and financial or non-financial performance.
Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade
임동균,차주수,조철훈,이경행,김종주,남기창 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.3
The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). Atotal of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), andthe longissimus dorsi muscles were analyzed. QG 1++ group had the highest fat and lowest moisture content (p<0.05). QG1++ showed higher L* and b* color values, higher cooking loss, and lower shear force values, compared with the othergroups (p<0.05). The flavor, tenderness, juiciness, and preference scores by sensory evaluation were highly ranked for pre-mium QG groups (1++ and 1+). Regarding the micro compounds, QG 1 and QG 2 had greater amounts of inosine mono-phosphate, and QG 2 had greater amounts of anserine, carnosine, and creatine, than QG 1++ (p<0.05). QG 1++ and 1+ hadhigher percentages of oleic acid (C18:1) than QG 2 (p<0.05). Within premium QG 1++ and 1+, the results of the nucle-otides, free amino acids, dipeptides, and fatty acids did not show any distinctive differences. Hanwoo beef as determined bythe current grading system was not significantly different in terms of functional components; the only significant differencewas in intramuscular fat content.