The state and its proper countermeasures of unreported industrial accidents in Gyungbuk area was investigated throughout a survey research. The goal of the study was to identify major factors that affect the number and causes of unreported accidents. Results from the survey indicated that significant number of unreported accidents exists especially in the small and medium sized industries. Types of the accidents, amount of increase in the insurance cost and level of the governmental enforcement due to the accidents were the major factors for deciding whether to report or not. These results suggested more compromising actions have to be taken by the government for revealing the present but unreported industrial accidents. A more efficient way for preventing the industrial accidents can be considered on the basis of true understanding about real industrial accident statistics.

If you examine the Industrial Disaster Analysis Content that occurs every year in the small and medium enterprise, industrial disaster occurs because of manager's lack of safety and worker's unprepared safety education. Therefore effective safety education systems are needed to offer adequate knowledge and technology to the workers. On this research, to give an effective education way to decrease industrial disaster we administered to the workers who are in charge of 300 workplace in Incheon area to search actual condition of industrial disaster and to disclose a link between industrial disaster and industrial safety education. We put in effect on frequency study and examined x2 using SPSSWIN 10.0. On the research, the results shows that the industrial safety education and training are in effect regularly and the satisfaction are low. But the manager's satisfactions are high through safety education. So it shows that we need to find a way to put in effect safety education to satisfy the workers.

The objectives of this investigation are as follows: 1) To sort out places of businesses that have to do with the discharge of offensive odor 2) To find out what generates offensive odor 3) To check the current status regarding offensive odor. The investigation is held through complete enumeration of approximately two thousand businesses concerning the SihwaㆍBanwol Industrial Complex. The local residents have directly visited related businesses and performed the following investigations: 1) General status check 2) Area source 3) Point source The investigation of offensive odor is utilized by direct olfactory method in six levels. Through this method, the followings have been established as DB: Degree of offensive odor, type of odor, preventive facility status, etc. The major characteristic of this investigation is that local residents have directly visited individual businesses and checked the status of offensive odor, which opens up a possibility of mutual settlement for the reduction of offensive odor between businesses and local residents. Businesses and local residents can share a common understanding and this means a great deal. Furthermore, it is widely expected that the investigation data can be utilized as a source for presuming the origin of offensive odor in case of civil petition.

The emission concentrations of VOC and various odorous compounds were measured from different indoor process units located in 19 companies at the Ban Wall industrial complex from Jun. 2004 to Jan. 2005. The purpose of this study was to investigate the indoor pollution levels of various industrial facilities with respect to bothmalodorous compounds and volatile organic compounds (VOC). We also intended to build the database under the conditions affected by various anthropogenic processes with an aid of a statistical treatment. The three samplingmethods and five analytical techniques were applied tomeasure the sum of up to 32 individual compounds. According to this study, we were able to identify the importance ofmajormalodor compounds which include carbonyl compounds, reduced sulfur compounds, ammonia and trimethylamine. On the other hand, relative contribution of VOC as sources ofmalodor was ofminor significance except such compound as toluene. The overall results of this study thus indicate that the concentration levels of VOC in themanufacturing facilities are high enough to affect indoor laboring conditions.

본 연구에서는 악취민원이 빈발한 경기도 안산시에 위치한 반월공단의 주거지역과 공단지역 등을 중심으로 주요 관리대상으로 설정된 악취성분들에 대한 환경대기 중 농도분포 특성을 2년여 기간동안 6차례에 걸쳐 조사하였다. 이들의 거동을 이해하기 위해, 시간적(오전과 오후) 및 공간적(공단 내외부의 위치) 기준으로 분포특성에 대한 비교를 시도하였다. 그 결과, 오전시간대에 비해 오후시간대에 고농도 분포가 현저하게 높은 것으로 나타났다. 이와 유사하게 공간적인 기준으로 비교한 결과도 공단 내부에서 관측한 결과에서 대부분의 성분들이 고농도를 유지하는 것을 확인할 수 있었다. 본 연구의 결과는 안산시 주변 및 공단지역의 환경대기 중에 존재하는 악취성분들이 시간적 및 공간적 기준으로 다양한 분포특성을 취한다는 것을 보여주었다.

본 논문은 경기 서부 서해안 산업밸트의 지역혁신체제 구축을 위한 정책적 연구이다. 먼저 서해안 산업밸트의 현황분석 및 SWOT분석을 통해 문제점을 파악하였고, 경쟁력분석을 통해 전략산업 및 발전모델을 도출하였다. 서해안 산업밸트의 혁신체제 기본방향과 이 체제에 의해 견인되는 정량적 목표를 설정함으로써 지역혁신체제의 안을 구상하였다. 마지막으로 9대 핵심 전략 실천과제를 설정함으로써 서해안 산업밸트가 성공적인 혁신체제로 도약할 수 있는 대안을 제시하였다.

연구의 궁극적 목적을 두었다. 일반 사육환경에서 나타날 수 있는 발육온도(20, 25, 3)와 최종령 초기 유충 체중 변이(412.6-1,616.0 mg)는 누에의 용화 결정에 영향을 주지 많았다 한편 유약호르몬(juvenile hormone：計I)동력제인 피리프록시팬(pyriproxyfen)은 10-s M의 낮은 농도에서도 난포세포 개방화를 유도하여, 이 약제가 누에에서도 동력제라는 것을 확인하였다. 피리프록시펜은 약제 농도 및 처리 시기별로 특이하게 누에 미화용 유발 효과를 보였다. 피리프록시펜은 JH 에스테라제(JH esterase： JHE)를 직접적으로 억제하지 못하고, 오히려 활성을 증가시키는 것으로 나타났으며, JH 결합단백질(JH binding protein：JHBP)의 유전자 발현을 억제하는 것으로 나타났다. 즉, 피리프록시펜은 체내에 JH 동력제로 작용하면서 JHE 유전자 활성을 제고시켰지만, JHE활성 증가에 따른 체내 JH함량이 줄어듬에 따라 JHBP의 유전자 활성을 억제하는 것으로 해석된다. 양잠농가 주변으로 살포 가능성이 있는 농약을 대상으로 난포세포 개방화 분석을 실시 한 결과, 제초제 3종(simazine, molinate, alachlor)이 JH 동력제 효과를 가지고 있는 것으로 나타났다. 누에 미화용 원인체 규명을 위해서 이들에 대한 직접 노출 시험이 요구된다.

E-business is rapidly prevailing in our society by increasing of the use of the internet. Therefore the education system of e-business should contain requirements of customers, i.e. various industries. College curriculum should be related to tasks of e-business. This paper deals with e-business tasks that make college curriculum. It surveys the situation of college education and topics in the field of e-business. This research analyzes the needs and opinions of the local area companies. The acknowledgement and realization of e-business implements are surveyed and the education contents for college are researched.

본 연구는 아시아, 유럽, 북미지역에서 두 국가간 자본시장과 금융, 자본재, 소비재, 도 ·소매서비스, 공공산업의 두 국가간 자본시장에서 국제차익거래가격결정 모형(IAPM)의 성립여부와 두 국가간 자본시장 통합여부의 결합가설을 검증하였다. 두 국가간 자본시장의 IAPM 성립여부는 요인분석과 다중회귀분석을 실시하였고, 통합여부는 Chow검증으로 분석하였다. 분석결과, 지역별, 산업별 두 국가간 자본시장이 통합되어있다는 가설을 기각할 수 없는 것으로 나와 지역별, 산업별 두 국가간 자본시장이 통합되어 있다고 밝혀졌다. 이와 같은 연구결과는 지역별, 산업별로 통합된 두 국가 자본시장에서 국제분산투자를 실시함으로써 국내분산투자 보다 더 큰 분산투자효과를 얻을 수 있다는 것을 시사한다.

본 연구에서는 6σ의 DMAIC, Ford의 8D 프로세스, 품질기술 분임조 개선활동, PDCA, S-PPM, 100PPM 개선활동, Feigenbaum, Juran 등이 제시한 다양한 문제해결 또는 품질, 공정, 경영혁신 등의 기법을 상호 비교하여 통합(Fusion), 공유(Sharing)할 수 있는 방안을 제안하며, ISO 9001:1994, 2000에 의한 품질시스템, 품질코스트(COQ)와 의 통합 구축방안을 제안한다.

Consumer's perceptions of the qualities of food and food-related services were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan and Kyeung Nam area. The results are as follows: 1) By age, the elderly group gaved the highest mean score not only for freshness and temperature among the food characteristics but also for cleanliness of dishes and materials of dishes among the food-related service. 2) By occupation, the white collar worker group gaved the highest mean score in all characteristics of food and food-related service than did the blue collar worker group. Especially for courtesy of employees, the mean rating given by the white collar worker group was 3.15/5.00, but by the blue collar worker group was 2.67/5.00. 3) Good appetitive group rated taste of food 3.15/5.00, quality of food vs. food price 3.17/5.00, and freshness 3.15/5.00. But poor appetitive group rated taste of food 2.44/5.00, quality of food vs. food price 2.65/5.00, and freshness 2.70/5.00. 4) Men agreed that the rice and soup were right in amount. And women responded that the rice was in a large amount and the soup was not enough. 5) The white collar worker group agreed that the rice, the soup, the side dish, and the kimchi were right in amount. However the blue collar worker group agreed that the rice was right in amount, the soup and the side dish were not enough, and the kimchi was in a large amount. For seasoning of food, the white collar worker group responded that the salty taste and the hotness were just right. But the blue collar worker group responded that the food was neither salty nor hot at all. 6) The taste of food was shown to be positively correlated (p<0.001) with various food item combinations, freshness of food, and the variety of cooking methods.

The purpose of this study was to get data on the job attitude of cooks. This study was surveyed 216 cooks who work for deluxe hotels at Pusan. The results were summarized as follow: 1. The cooks think that their devotion is most important source for the best cooking. The next are taste, quality of raw materials, skill and hygiene in order. 2. 57.9% of the cooks think that a degree of expertise their field are average, but 73.6% cooks believe that the degree of expertise is higher than the other restaurant cooks. 3. They think that a good cook should be sincere and have proficiency of skill, good human relationship and study attitude, but they also believe an academic background and knowledge is not important to be a good cook. A deficiency of knowledge about cooking is what cooks believe to be the greatest hindrance for progress of cooking skills. The next hindrance are, a shortage of endeavor and authority of management. 4. The cooks believe that the ability of cooking is most important for a promotion, the others are, in order, human relationship, career background and age. 5. The cooks show little satisfaction with their job, but express their unsatisfaction with their pay. Also the cook's social status is mean. 6. The cooks recognize that a change in hotel policy is most important for the cooking department of the hotel. The next are, in order, enlargement of working space, arrangement of equipments and hiring of experts. 7. The cooks think that Japanese cooking have the best prospect in a food and beverage enterprise, while Chinese cooking have relatively lower prospect.

Consumer's perceptions of the quality of food and food-related servcie were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan Kyeung Nam area. Data from consumers were analyzed by using SPSSPC+ program in terms of 2-test, oneway ANOVA, t-test. The results are as follows: 1) Among the food characteristics, the mean rating for temperature of food was 3.18 over 5, for quality of food vs. food price 2.97, for fresshness 2.96, for taste 2.86, and for combination of colors 2.73; 2) In the food-related service, the mean rating was 3.20 for cleanliness of dishes, 3.18 for quality of dishes, 3.01 for varity of food items, 2.95 for courtesy of employees, and 2.57 for availability of favorite food. 3) Self-operated foodservice showed higher mean ratings in nutrition of food, quality of food vs. food price, and availability of favorite food than does the contracted one. 4) The rice (85.0%) and the kimchi (81.4%) were right in amount, but the soup (42.5%) and the side dish (49.0%) were not enough. 5) In seasoning of food, 45.2% of the respondents agreed that the salty taste and the amount of MSG were just right. However, 38.0% and 37.9% of them responded that the salty tast was strong and the amount of MSG was much. 6) The respondents mostly required the improvement of the taste of side dish, nutrition of food, sanitation of food, and variety of menu items.

This study was conducted to evaluate the industry foodservice management practices in Pusan Kyeung Nam provinces and to suggest the guideline for the effective foodservice management. Questionnaire survey method were used in this study. Questionnaire were administered to 307 dietitians in Pusan Kyeung Nam. Data were analyzed for frequency, percentage, and χ2-test using SPSS-X Package. The results are as follows: 61.7% of industry foodservice establishment serviced foods over three times a day and 18.0% of them were less 500 won in the cost of food. 64.5% of the dietitian had less 3 years experiences, and they are not fully performed the effective management in nutrition education, job design and utilization of standardized recipes. Equipped facilities in surveyed foodservice operations were assessed as the insufficient condition, especially, efficient facilities such as a cutting machine were scarcely make up.