Three types of leaf domatia; Pocket (P), Tufts (T) and Tufts-Pocket (TP) were observed in the five species of Cornus namely; Cornus kousa, C. controversa, C. officinalis, C. walteri and C. alba. In C. walteri no tufts were observed, the domatia was just a well developed pocket one. In C. officinalis and C. kousa, tufts domatia of brownish color were observed but C. officinalis developed denser tufts than those observed in C. kousa. Unlike in C. kousa where the domatia covered about only ½ of the axil, in the C. officinalis tufts covered almost ¾ of the axil. In both species the tufts domatia were located in the inner side of the leaf axil. In C. controversa and C. alba whitish colored tufts were observed covering Pockets and hence the Tuft‐Pocket domatia. In C. controversa the tufts were more than in C. alba but in both species the tufts were short and were located in the inner sides of the axil. Thus, based on these physiological features it was concluded that C. officinalis and C. kousa are sister species likewise C. controversa and C. alba while C. walteri belong to another lineage. The advancement of domatia (absence of tufts) in C. walteri suggests that they are the most advanced while C. officinalis and C. kousa the most primitive due to their possession of highly developed tufts and C. controversa and C. alba the intermediates.

Under limited resources such as budgets and experts, it is necessary to make decisions for promotion strategy of standardization work items in Information and Communication Technologies (ICTs). This paper focuses on a method of setting standardization pro

The purpose of this paper is to investigate the importance and roles of English for Academic Purposes (EAP) for Korean postgraduate engineering students in the era of globalization. This research examines the perceptions of Korean postgraduate engineering students themselves and subject lecturers in an institution of science and technology in Korea by using semi-structured interviews. The research demonstrated that the role of English was considered as being pivotal for communication for Korean postgraduate engineering students in their academic sectors. English was recognized as a powerful medium of international communication, needed for acceptance as qualified members in the international engineering community. English was also considered as the dominant information carrier in engineering and an essential factor for efficient study and academic success.

The purpose of this study was to analyze consumer recognition, perceived importance, and satisfaction to create a new apple processed product and to promote its consumption. Data were collected from 527 men and women living throughout Korea through a self-administrated questionnaire. Frequencies, one-way analysis of variance, and Duncan's multiple range were conducted using SPSS v. 17.0 software. Recognition of juice and drinks, milk and dairy products, apple jam, and seasoning was high, while that of the other products was low. Consumer perceived importance of products was higher than consumer satisfaction of products. Quality preservation attributes were sanitation, taste, flavor, place of origin, and convenience of purchase. Attributes for improved consumer post-purchase satisfaction after purchasing were content of apple, quality of apple, price, and certificate of quality. The attributes of content of apple and certificate of quality were statistically different by consumer age.

The purpose of this study was to provide basic data needed for the efficient enhancement of teaching competency by investigating the relations between the importance and performance level of elementary school teachers in terms of teaching competency of ph

School dietitians are divided into two groups according to their status of employment, school nutrition teachers and dietitians, with the latter being irregularly employed by the institution. In this study, the job satisfaction, communication ability, work performance and importance in feeding services and dietetic counseling of both groups were compared. To accomplish this, 100 regularly employed school nutrition teachers (regularly employed) and 101 dietitians (irregularly employed) were surveyed by questionnaire. The results were as follows: (1) The irregularly employed dietitians showed a lower level of job satisfaction than the school nutrition teachers. This was likely because the school nutrition teachers belonged to the strong inner circle of school teachers and cafeteria workers, and had enough time to prepare for class lectures and consultancy. Conversely, the irregularly employed dietitians generally handle extra office work in addition to their primary duties. Despite these differences, both parties agreed that it was necessary to change the work system. Additionally, school dietitians reported that they had little opportunity for further training for career development. (2) Both parties had good communication skills; however, the irregularly employed dietitians had more conflicts with other staff members than the regular employees. (3) Job performance and job importance level was compared among employees involved in school feeding services and nutrition counseling. No significant differences were observed between dietitians and nutrition teachers in either group (p<0.05). However, the school nutrition teachers showed better skills than school dietitian with respect to public relations, running independent counseling offices, and using effective tools and materials. Job performance level was lower when compared to job importance level for all items, which meant the job was not well performed when compared to the work importance awareness.

From the research which sees hereupon the importance - observes a satisfaction analysis about enterprise environment and support policy of the disability firm and the positive promotes under planning boil the competitive power improvement of the disability firm the fact that the activity of the disability firm and with aim.

방사성폐기물 처분에서 미생물에 대한 연구는 최근에 중요한 연구 결과들이 지속적으로 발표됨에 따라 그 중요성에 대한 인식이 차츰 확대되고 있는 추세이다. 본 연구에서는 방사성폐기물 처분에서 미생물의 역할과 영향들에 대한 연구결과 및 연구동향을 조사·분석하였다. 방사성폐기물 처분시스템에서 고려되고 있는 다중방벽들인 인공방벽과 자연방벽에서의 미생물들의 역할 및 연구결과를 정리하여 제시하였다. 인공방벽에서는 처분용기의 부식에 대한 영향과 압축된 완충재에서의 미생물의 생존가능성 및 역할에 대해 논의하였다. 천연방벽에서는 지하수 및 암반에 존재하는 미생물들의 역할을 자연유사연구 결과와 함께 정리하여 제시하였다. 또한 지하매질을 통한 핵종이동 및 지연특성에서 미생물의 역할과 다양한 작용과정들 및 영향을 최근 연구동향과 함께 분석하고 정리하여 제시하였다. 따라서 향후 심부 지하 환경에서 처분시스템의 거동 및 지중매질을 통한 방사성 핵종의 이동 등에 미치는 미생물의 영향에 대한 심도 있는 연구가 본격적으로 수행된다면 미생물의 중요성 및 역할에 대한 엄격한 평가를 할 수 있을 것으로 사료된다.

목적 : 본 연구는 작업치료를 받고 있는 환자와 보호자 중 뇌졸중 환자를 중심으로 유니버설 디자인에 대한 인지도와 현재 생활하고 있는 주택 환경 내에 유니버설 디자인 적용의 필요도 및 중요도를 알아보기 위한 것이다. 연구방법 : 서울과 경기도의 종합병원에서 작업치료를 받고 있는 외래 환자와 보호자 112명을 대상으로 2006년 11월 27일～12월 22일까지 설문조사를 실시하였다. 설문지는 조사 대상자의 일반적 사항, 유니버설 디자인에 대한 지식 여부, 현재 거주하고 있는 주택의 편리도, 유니버설 디자인에 대한 필요도 및 중요도로 구성되었다. 주택의 편리도, 유니버설 디자인에 대한 필요도 및 중요도에 관한 설문은 주택 입구, 현관, 방, 부엌, 욕실, 주택 전체에 있는 설비 및 가구에 대한 항목으로 나누어 총 51문항으로 구성되어 있고 4점 척도로 구성되었다. 결과 : 유니버설 디자인에 대해서 이번 연구 전에 들어본 적이 있는 사람은 환자 33.9%, 보호자 35.7%이었다. 유니버설 디자인을 가옥에 적용할 의사는 환자의 경우 33.9%, 보호자의 경우 57.1%이었다. 환자 및 보호자가 현재 생활하고 있는 주택 전반에 걸친 편리도는 환자의 경우 2.89점, 보호자의 경우 2.82점이었다. 유니버설 디자인의 적용이 필요한 부분은 환자나 보호자 모두 주택 입구, 욕실, 주택 전체에 있는 설비 및 가구의 순서였다. 유니버설 디자인의 적용이 중요한 부분은 환자의 경우 주택 입구, 욕실, 현관의 순서였고 보호자의 경우에는 주택 입구, 부엌, 욕실의 순서로 중요하다고 하였다. 결론 : 본 연구의 결과 유니버설 디자인에 대한 환자와 보호자의 인식도가 낮은 편으로 유니버설 디자인을 적용한 가옥 구조의 변경과 보조도구의 사용을 통해 얻을 수 있는 장점을 환자와 보호자들에게 인식시켜줄 필요가 있고 유니버설 디자인을 가옥에 적용 할 때 주택 입구, 욕실, 부엌에 대한 세심한 고려가 필요하다는 것을 알 수 있었다.

Among patients with di seases of dental 01' oral & maxillol'acial a reas, those who have pathologic lesions ta ke upon a considerable part of these pat ients , The accurate diagnosis is importa nt for the treatment of them Oral and max illofacial lesions may have specifi c characteristics associated with tooth, oral mucosa‘ sali vary gland itself and its devel opmental process, For histopathologic diagnosis of oral and maxill ofacial lesions . pa thologist s hould unde rstand pathogenesis, clinical features, radiographic appearance, treatment, and prognosis of the lesions. [n the hos pital that had oral surgeons on staff, but not an oral pathologist, they sent the pa thologic samples and requ ested the delïn itive diagnosis t。 the oral pathologist worked in th e other dental college hos pita l, Recently, however, it had been impossible for some reasons 80 they sent the samples to general pathologists worked in private clinical laboratory center, 8ince then, oral surgeons and their pati ents were occasionally suffered I'rom unreliabl e and even inacc ura te diagnoses and improper treatments We would like to review the cases that general pa thologists made wrong diagnosis and emphasize the necessity and importance of oral pathologists for oral surgeons.

The purposes of this study were as follows. First is to compare the importance of operational factors to determine types of school breakfast program, and second is to do the preference analysis of operation-related people depending on the attributes and levels of the operation of school breakfast program. The questionnaires developed for this study were distributed to 134 school dietitians, 114 school foodservice officials at the educational board, 68 staff members of foodservice contractors and 493 parents. Statistical data analyses were performed using SPSS/WIN 12.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical foodservice types. According to the analysis on the attributes and levels of the school breakfast operation, the relative importance of each attribute was as followsprice (36.30%), menu (29.60%), foodservice staff (22.54%), serving type (11.55%) to school dietitians, price (34.99%), menu (28.15%), foodservice staff (23.52%), serving type (13.35%) to school foodservice officials at the educational board, menu (30.55%), price (30.24%), foodservice staff (28.75%), serving type (10.47%) to staff members of foodservice contractors and price (36.34%), menu (29.73%), foodservice staff (21.01%), serving type (12.92%) to parents. The results of the conjoint analysis indicated that the school dietitians and school foodservice officials at the educational board preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, 1~3 foodservice staff, with a price range of 1501~2000won, and tray serving. Staff members of foodservice contractors preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, 1~3 foodservice staff, with a price range of 2501~3000won, and tray serving. Parents preferred the school breakfast operation with 5 traditional menus per 5 day, 6~7 foodservice staff, with a price range of 2501~3000won, and tray serving. About a half of school dietitians considered that elementary schools were appropriate for the suggested school breakfast operation program. But, 68.2% of school foodservice officials at the educational board, 69.1% of staff members of foodservice contractors, and 38.1% of parents considered high schools to be the suitable model. Therefore, it indicated the need to recognize the different opinions among breakfast operation-related people and take these factors into consideration in developing the school breakfast program.

The purpose of this study is to provide useful information for establishing efficient marketing direction of globalization and commercialization of Korean foods by investigating the performance(satisfaction) and importance of food-coordinators' role. The results of the survey are summarized as follows: The most influential improvement variable of Korean food for globalization was 'hygiene'(23.6%) followed by 'taste', 'price', and 'shape and color'. Interest degree about food-coordinators showed 3.68 points in 5 points, and necessity of food-coordinators' job and education was 4.15 points. Food-coordinators' quality for globalization of Korean food was "a skill should be excellent"(4.51 points), "it must be original troubleshooting ability."(4.43 points) and "It must be professional ethics consciousness."(3.99 points) in the order. They were highly important of "freshness of food"(4.75 points) and "cleanliness of food and tableware" (4.65 points) in terms of the quality of korean food for globalization. The role importance of food-coordinators for globalization of Korean food was 'ability of development of Korean dish and Korean menu'(4.22 points), 'coordinate ability for various Korean special diet'(4.14 points) and 'knowledge for wann welcome service that consider table manners, service method and other person(4.12 points) in the order. The most influential unsatisfied variable of food coordinators' role was 'consulting ability connected with management of Korean restaurant' followed by 'ability of presenting concept connected with restaurant development of Korean style' and 'production ability for banquet party plan and representation in a Korean style'. In terms of IPA analysis on food-coordinators' role for globalization of korean food, it was noteworthy that items with high importance but low performance included "ability of development of Korean dish and Korean menu", "event coordinate ability connected with a Korean-style dish", and "production ability for banquet party plan and representation in a Korean style".

The purpose of this study was to analyze usage frequency and importance of competencies which are required to restaurant industry professionals. For this purpose, opinions of restaurant industry professionals on the competency were surveyed using questionnaires. To develop a questionnaire, a total of 27 competency variables which are required to restaurant industry professionals were drawn through literature review. Questionnaires were distributed to 300 professionals in restaurant industry with different positions using random sampling. Out of 300 questionnaires, 221 questionnaires were used for analysis. Statistical analysis was conducted using SPSS 10.0, including descriptive analysis, ANOVA and t-test. Reliability test and factor analysis were also conducted to evaluate the reliability and validity of the questionnaire. As a result, 'attitude and personality' factor was recognized as the most frequently used and the most important competency factor of restaurant industry professionals. Therefore, the competency such as 'sincerity', 'responsibility', 'sense of honesty', 'positive attitude', 'tolerance and justice', should be more emphasized in restaurant management education. The level of current usage and importance of each competency were different according to age, education level, working experience, position, number of employees, type of restaurant and type of management.

This study is an investigation that explication of the reading method of transcription marking, and explains what it means and where to use transcription marking of architectural vocabulary. focusing on timber class vocabulary from on SeoGwolYeongGeonDoGamUiGwe(${\ulcorner}$西闕營建都監儀軌(1831)${\lrcorner}$). This study is reviewed sequentially classifying items according to timber class, stone class, iron class architectural vocabulary. This treatise, named 'Architectural Vocabulary Study (1)', is mainly focused on making out a transcription marking of timber class vocabulary on the documents. But, because of the properties of the UiGwe(儀軌), there are some different expressions used for the same vocabulary. Therefore, the different expressions are referenced according to vocabulary used from the 17th century to the 20c century. This study lists timber class architectural vocabulary of transcription marking on SeoGwolYeongGeonDoGamUiGwe(${\ulcorner}$西闕營建都監儀軌(1831)$\lrcorner$). This study also explicates and explains the meaning of them. In advance, this study compares them with the vocabulary of national language in the middle ages and modern times. If we could explicate the transcription marking of the documents as it is, we can't only recover plenty of vocabulary related with characteristic architecture in the age of later Chosun Dynasty, but also correct wrongly used vocabulary nowadays. With the results, we can standardize and adjust vocabulary use of Korean traditional architecture. In advance, we can correct errors of spelling and mistaken explanation in the Korean Encyclopedia.

The purpose of this study was to analyze evaluation variables of service quality of Korean restaurant especially focused on cold noodle restaurants(CNR). The data were analyzed about customer’s expectation of food service quality, service quality was improved by employee’s service in restaurant and employee education in the focus on CNR. The survey was carried out 423 customers and 50 employees in Seoul and Kyunggi province. All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 10.0). The consumer’s evaluation score of service quality were significantly different by consumer’s characteristics. The well planned service at CNR must be developed according to consumer variables such as sex and age group. The evaluation score of service quality were not significantly different by seasonal variation and consumer’s menu selection. The evaluation score of service qualities in CNR were significantly different between customer variables with employees variables. All of the evaluation points of service quality in employees were significantly higher than customers. This result was show that well-trained employees were important factors in consumer satisfaction. Through the employee education program, consumer oriented service mind mort be to developed in employees and employees’ recognition about the importance of service increased the satisfaction of customer using CNR.