본 연구의 목적은 초고층 주상복합건물의 품질관리를 통한 시공 분야의 효율성의 특성을 파악하는데 있다. 기존연구에서 시공관련 품질개선요소들이 정리되었으며 규격화된 설문서를 통하여 시공 분야에 있어서 개선요소를 대학원생을 포함한 건축 관련 대학교, 건설회사, 설계사무소등의 실무자들의 의견을 조합하였다. 설문조사 결과와 기존현장 기술자들의 품질관리 인식도를 비교하여 현장별 품질관리의 정량적, 정성적 성과척도를 파악하고 분석하였다.

This study was aimed to determine microbiological quality by adding green tea extracts to chicken meat salad. For this study, Chicken meat salad were prepared with two production method. (method 1: addition of green tea extracts to boiling phase, method 2: addition of green tea extracts to salad dressing) Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during holding at 3, 10, 25±1℃ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.

This paper aims to investigate and analyze the process solving problems with activities of Quality Control Circle, carried out on a small scale, among various activities of industrial fields. Then this paper intends to provide and integrated model through

본 연구에서는 보통의 조리조건과 위생적 조리조건에서 김밥을 조리하였을 때에, 각 조리조건하에서의 식자재(원재료),조리자의 손, 조리환경(조리기구 및 조리실),그리고 완성된 김밥의 미생물 품질을 살펴보고 이를 토대로 김밥조리과정 중의 중요관리점(CCPs)을 관찰하였다. 김밥과 그 원재료, 조리자의 손, 그리고 조리기구(칼, 도마 및 김발)의 표준평판균, 대장균군, 분변성대장균군, 대장균, 황색포도상구균, 살모넬라균 등의 미생물을 식품공전에 준하여 측정하였으며 조리실의 미생물 오염도를 평가하였다. 모든 시료에서 대장균, 황색포도상구균 및 살모넬라균은 검출되지 않았으며 표준평판균, 대장균군 및 분변성대장균군은 보통의 조리조건에서보다 위생적 조건에서 현저하게 낮았다. 김밥 원재료 중 비가열재료에서는 가열재료보다 표준평판균 및 대장균군수가 많이 검출되었다. 두 조건에서조리실의 공중낙하균은 모두 양호한 수준이었다. 위생적 조리조건에서 만든 김밥은 보통의 조리조건에서 만든 김밥에 비하여 표준평판균과 대장균군이 1/100수준이었으나 아직 분변성대장균군이 검출되었다. 따라서 비가열재료, 조리기구 및 조리자의 손의 미생물 오염, 그리고 조리 중의 교차오염이 김밥 미생물 오염의 주요 근원으로 지적되며, 비가열재료의 취급, 조리기구의 세척과 소독 및 조리자의 손씻기 단계가 CCPs로 제시된다.

The purpose of this paper is to propose an interactive method, which is designed to select the optimal preferred alternative for the MLDM(Multiple-the Larger-the better type Decision-Making) proble- ms with the-larger-the-better quality characteristics. The basic idea of the paper is essentially to eliminate inefficient alternative based on the concept of Taguchi Signal-to-Noise Ratio and the cutting range instead of using UVF(Utility/Value Function) on the group of attributes that can be considered importantly by the decision makers. As a result, the method proposed in the paper for MLDM problems can be significant in that the change of characteristics is transformed into the size of Signal-to-Noise Ratio, which can be relatively easy to understand by decision makers.

Following the recent policy, enlargement of foodservice and contracted management systems of high school foodservices have been accelerated, and the scales of foodservices have been gradually increased. A sudden growth of domestic foodservice companies have remarkably disparated. Yet compared to that of the foodservice control in advanced countries, domestic foodservice control has a lot more to learn. Due to the characteristics of foodservice establishment serving many people at a time, there is always a high potential of food borne outbreak. The purpose of this study was to evaluate hazard factors in the steps of production, holding and assembly and service of fried curry hair-tail, cold seaweed and cucumber, fried pork cutlet, that were served by contracted management in high school foodservice centre, then to suggest method of control with the Hazard Analysis Critical Control Point(HACCP) program. Also we suggested the possibility that the contracted management of foodservice system can be established and utilized to identify the variation of holding temperature among foods up to 6 hours after cooking. The results are as follows; The hazard factors in food product had come from the temperature, time, pH, Aw, equipment and utensils. The critical control point(CCP) of each food product; curry hair-tail, cold seaweed and cucumber and pork cutlet was cooked and held before serving, prepared and held before serving, cooked and held before serving, and prepared, cooked and held before serving, respectively.

펄라이트 재배시 타이머 및 적산일사량에 의한 관수가 멜론의 과실 품질 및 생육에 미치는 영향에 대하여 연구하였다 과육부분의 당도는 타이머의 경우 6：00부터 17：00까지 한시간마다 급액하고 12：00 이후에 3회(12：30, 13：30, 14：30) 급액해 준 처리구(T-2)에서 약간 놀았다. 적산 일사량 처리에서는 1회 적산값이 240Wh.m-2 이었을 때 15.7로 가장 높았다. 경도는 타이머 처리의 경우 T-2 처리구에서 낮게 나타났고, 적산일사량 처리에서는 적산값이 200Wh.m-2 일때 낮았다 과실의 크기는 타이머 처리 보다 적산일사량 처리에서 작았다. 과실의 무게는 처리간에 큰 차이를 보이지 않았다. 과실을 제외한 지상부중은 타이머 처리에서는 6：00부터 18：00 사이에 한시간 간격으로 급액한 처리구에서 높았고, 적산일사량 처리에서는 적산값이 200, 240Wh.m-2 때 약간 낮았다. 따라서, 생육초기에는 적산일사량을 180~200Wh.m-2 로 낮추어 주거나 1회 급액시간을 변경하고, 네트 발현이 완성되고 과폭 생장까지 마친 후(수확전 20일)부터 적산값을 240Wh.m-2 로 처리하고 1회 급액량을 초기보다 줄여나가는 방식이 바람직할 것으로 사료된다.

IPQC system was introduced for the flight safety at the age of scientific safety management in the 1980s. In spite of performing this system, aircraft accidents caused by human factors, which were above 70% among all flight accident factors, have not been reduced. Accordingly, throughout this paper I analyzed the aircraft accident factors by means of a literature study and a pilot survey. Then, based on the notion of TQC(Total Quality Control), I hierarchically classified Individual Quality into Capacity Management, Safety Management, and General Management and did the low-ranked management factors as well. AHP (Analytic Hierarchy Process), one of the scientific management methods, was used for estimating the relative importance of Individual Quality Control factors and the heavy aircraft accident causes over the last 20 years were analyzed according to the flight ranks. Based on the comparative analysis of results derived above, an IPQC model as flight ranks is established. In short, according to this newly suggested model we can obtain the maximum flight safety with the preventive actions against aircraft accidents caused by human factors and by improving the operation effect under the reasonable pilot management.

The purpose of this study was to evaluate microbiological hazards in the steps of production, transportation and selling of hamburger and sandwich that were marketed in CVS, then to identify methods of control. The reasults are as follows: As the reasult of operation surroundings of manufacturerand reserch of circulation, 4~6 hours are needed from manufacturer to CVS. Also transportation car mean temperature was 10℃ which exceeds the standard of 7℃ or below. Hamburger: Critical control points identified were purchasing, cooking, post-preparation, transportation and holding at CVS. As the reasult of microbial analysis following the case of holding methods and reheating at CVS, microbes of cold holding and reheat after cold holding was within standard value. But in the case of room temperature microbes exceeded standard value. Sandwich: Critical control points identified were purchasing, cooking, post-preparation, transportation and holding at CVS. As the reasult of microbial analysis following the case of holding methods and reheating at CVS, total plate counts of cold holding and reheat after cold holding was within standard value. But in the case of room temperature holding after 24 hours total plate counts exceeded standard value. In the case of room temperature holding the number of microbes increased according to the passage of time. As a reasult of food poisoning bacteria, it was negative in every test in sample against V. parahaemolyticus, Salmonella, S. aureus.