멀티미디어 인풋에 기반한 인터렉티브 음악분수 시스템

곽성호(Sung-Ho Kwak),유민준(Min-Joon Yoo),이인권(In-Kwon Lee) 한국멀티미디어학회 2007 한국멀티미디어학회 학술발표논문집 Vol.2007 No.2

프랙탈 트리를 이용한 자동 작곡 방법

곽성호(Sung ho Kwak),유민준(Min Joon Yoo),이인권(In-Kwon Lee) 한국HCI학회 2008 한국HCI학회 학술대회 Vol.2008 No.2

In this paper, we suggest new music composition algorithm based on fractal theory. User can define and control fractal shape by setting an initial state and production rules in L-System. We generate an asymmetric fractal tree based on L-System and probability. Then a music is generated by the fractal tree image using sonification techniques. We introduce two composition algorithm using the fractal tree. First, monophonic music can be generated by mapping x and y axis to velocity and pitch, respectively. Second, harmonic music also can be generated by mapping x and y axis to time and pitch, respectively. Using our composition algorithm, user can easily generate a music which has repeated pattern created by recursive feature of fractal, and a music which has structure similar to fractal tree image. 본 논문에서는 프랙탈 이론을 이용한 새로운 자동 작곡 알고리즘을 제안한다. 사용자는 L-System에서 시작 상태 및 생성 규칙들을 설정함으로써 다양한 프랙탈 형태를 정의 및 조정할 수 있다. 본 연구에서는 먼저 L-System과 확률을 이용하여 비대칭인 프랙탈 트리를 생성한다. 그리고 생성된 프랙탈 트리의 이미지를 기반으로 음악화 기법을 이용하여 음악을 생성한다. 본 논문에서는 다음 두 가지 방법을 소개한다. 첫째로, 이미지의 X축과 y축을 음의 크기와 음정으로 매핑하여 단선율 음악을 생성한다. 둘째로, 이미지의 X축과 y축을 시간과 음정으로 매핑하여 다성 음악을 생성한다. 본 논문에서 제시하는 방법을 이용하여 사용자는 프랙탈의 재귀적인 특징이 반복성으로 나타나는 음악을 생성할 수 있으며, 프랙탈 트리의 모습을 음악적 구조로 갖는 음악을 생성할 수 있다.

속성음식산업 ( Fast Food ) 의 서비스 특성에 관한 연구

곽성호(Sung Ho Kwak) 한국조리학회 1998 한국조리학회지 Vol.4 No.1

Now a days, people are interested in tourism and leisure activity more and more because of the increase of pastime and disposable income as a result of current economic growth. The importance of service industry in getting more serious thereby food industry, especially fastfood, is becoming popular in Korea. Food industry in Korea has been showing high growth rate in both quantity and quality for 10 years and fastfood chains maintains radical growth with 50% being forecasted that they will make huge market in Korea. Therefore, fastfood industry seems to be promising industry which has high potentials This rapid growth of fastfood industiy has been solving a lot of problems such as insanitation, low nutrition, and bad service quality and its positive aspects which make revolutional changes in production and sales are emphasized because it made industrialization with innovative system. So various menu development and service marketing strategy are really need to manage chains for the situation in Korea. Thus, the competitiveness of fastfood clams is dependent on the location of restaurant and the quality of various products. If the marketing strategy for fastfood industry need to be established constant studies should be done to resolve these problems.

중소기업 규모에 따른 재무적 특성 - 제조업체를 중심으로 -

곽성호(Kwak Sung Ho) 한국중소기업학회 1999 中小企業硏究 Vol.21 No.1

N/A

제과제빵업의 현실문제에 관한 연구

곽성호(Kwak sung ho) 한국외식경영학회 1998 외식경영연구 Vol.1 No.1

It is very significant to make a prior illumination of the future developmental direction of window bakery in Korea as a scheme to cope with the rapidly changing social environment. Therefore, this study was intended to inquire into the present situation of the confectionary and bakery market, especially the present situation of the bakery, in advanced countries and to probe the way for bakeries to be able to develop by presenting an alternative to the competitiveness improvement scheme of window bakery in the 21th century. The bakery business world which is relatively more backward than any other food field in terms of finance and human resources will have to prepare for the 21th-century bakery market by making use of information on changes in consumers' food purchase. On the one hand, the bakery business world is required to set the direction of its development by taking advantage of the merit of competitive edge over the eating-out industry in keeping with market diversification and to make the window bakery large-scale in preparation for working conditions, business hours, etc. under the WTO regimes that will come soon.

외식산업의 고객 관계마케팅 전략방안에 관한 연구

김형준(Hyung joon Kim),곽성호(Sung ho Kwak) 한국외식경영학회 2000 외식경영연구 Vol.3 No.2

Economic growth and industrial development have come to bring about a shift in thinking about service. Along with this shift in paradigm about service, scholarly research on it is on the increase. The foodservice industry supplying customers with products with complexity and variability is required to introduce the relationship marketing that attaches importance to the relationship between employee and customer. Relationship marketing not only provides firms with long-term profits but customers with more satisfactory personalized services. Therefore, this study attempted to present the need for employees and owners to shift to customer-oriented thinking, the practical use of database marketing and the introduction of the CRM(Customer Relationship Management) system, as the strategic plan to implement the relationship marketing with customers in the foodservice industry. It is thought that this strategic plan provides employee with an opportunity to approach customers in person and the customers with an opportunity to net their needs and wants at a proper time.

함초 첨가 거품형 찜케이크의 재료 혼합비율의 최적화

김유숙 ( Yu Suk Kim ),곽성호 ( Sung Ho Kwak ),장명숙 ( Myung Sook Jang ) 한국식품조리과학회(구.한국조리과학회) 2006 한국식품조리과학회지 Vol.22 No.5

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X1, 5~25 g), salt (X2, 0~10 g), and wheat flour (X3, 470~530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3~13.8 g saltwort, 2.5~6.6 g salt, and 486.5~511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

남성과 여성 중소기업의 재무적 성과비교

곽성호,신용하 한국중소기업학회 2000 中小企業硏究 Vol.22 No.1

The study is based on the survey of financial performance in manufacturing in women-and men-oened small buseness. After the factor analysis of 15 financial ratios, it classified them by 5 main factors including productivity, liquidity, growth, profitability and leverage indicator. The t-test analysis shows that women-owned businesses are as likely as men-owned businesses in financial performance. The results showed women business owners hold the same capability just as men business owners in manufacturing sector.