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.

This study was to analyse the eating out behaviors of customers who visit a Koran restaurant especially focused on CNR(cold noodle: naengmyun restaurant) and to find out the marketing promotion points. Through the snowball sampling, 423 customers data were surveyed in summer and winter as respects of seasonal variation. The collecting data were analysed descriptive data and statistical different using the Statistical Package for the Social Science(SPSS version 10.0). The results were as follows; The participants of the study were composed of 209 man(49.4%) and 204 woman(50.6%). Most customers were 30's(36.2%), office worker(27.5%) and spend 5,000~10,000 won(46.3%) for eating out. The consumer more preferred a specialty restaurant, the reason was to expect better taste(37.1%). In visiting CNR, the customer frequently ordered complement menu(90.1%) with cold noodle, complement menu should be developed periodically. The important factor to visiting CNR was the accessing convenience for the shop and desirable taking time was within 15 minutes. The buckwheat noodle in broth(mulnaengmyun) was the most favorite selecting menu. And the noodle texture was key evaluation factor in all types of cold noodle and the other factor was different according to the types of cold noodle. The visiting frequencies of CNR were not significantly different according to seasonal variation and sociodemographic variable. Above the half of customers visited at CNR with his/her family. This study find out the suggestion that consumer eating concepts about CNR was family eating therefore the cold noodle. specialty restaurant should be create more delight atmosphere and developed menu for families' eating out place.

도로-포장시스템의 성능은 구성재료 및 기계적 물리화학적 하중에 대한 재료의 민감도에 매우 관련이 깊다 그러나 지금까지 오염원 침투에 따른 도로-포장시스템의 물리적 화학적인 영향에 대한 연구가 깊이 있게 다루어지지 않았다. 이에 대한 연구를 위해 본 논문에서는 도로-포장시스템과 오염원 및 주변환경적 요인과의 상호작용에 대한 고찰이 선행적으로 다루어졌다 도로-포장시스템으로 오염원은 1) 포장표면으로 직접 침투하거나, 2) 도로 경계 면으로 침투하거나 3) 물리적-화학적-생물학적 변화에 의한 흙 사이로의 간접 침투로 이루어진다. 오염원침투가능성은 재료종류. 입자크기. 기후 및 지질학적 특성에 관련이 깊다 도로-포장시스템의 안정성 및 성능 또한 오염원 침투에 의해 영향을 받는다 이와 같은 특성들을 고려 할 때 도로 설계 시공 및 유지보수와 관련된 일을 하는 공학자들은 이 문제를 심각하게 고려하여야 할 것이다.

최근 한국기계연구원에서 개발된 Mechanochemical process (MCP)는 Spray conversion 법에 의하여 나노크기의 W/Cu 복합 분말을 제조하는 방법으로서, 현재 (주)나노테크에서 산업화를 위한 시험/개발이 진행 중이다. 이 방법에 의하여 W /1 0 ~ 40wt. %Cu 조성의 초미렵 W/Cu 복합 분말의 양산화가 가능하게 됨으로써, 나노복합분말을 사용한 초미립 W/Cu 합금의 소결 제조 연구 역시 나 노태크에서 분말사업화와

The transparent organic-inorganic hybrid films were prepared by the Sol-Gel process. PVP(polyvinylpyrrolidone) was used in organic component and TEOS(tetraethoxysilane) was used in inorganic component. HCI, CH3COOH, and NH4OH were used as the Sol-Gel catalyst. The characteristics according to not only the variation of organic and inorganic contents but also the variation of catalyst species and contents were investigated. On the whole, the compatibility was remained between organic and inorganic components, and also as the TEOS contents were increased, mostly the transparency and the mechanical, thermal properties were improved. In addition, as content of catalysts was increased, the films showed characteristics that were closer to PVP than silica. Although the transparency of films was preserved in HCI and CH3COOH, only the film containing more than 40wt% TEOS in NH4OH showed different phenomena.

Transparent films were prepared using the sol-gel process by mixing TEOS with PVA solution that was solved in EtOH and distilled water homogeneously. HCl, CH3COOH and NH4OH were used as catalysts of the sol-gel process, and for improving the flexibility of films glycerol was used as plasticizer. In case of each catalyst, transparency and tensile strength were increased, and glass transition temperature (Tg) was shifted to higher temperature with increasing TEOS ratio. Also, in case of adding the plasticizer, the flexibility of films was increased. On the contrary, transparency, thermal stability and tensile strength were decreased with increasing HCl and NH4OH ratio. Also, the range of being made of film type was expanded when CH3COOH was used than HCl and NH4OH.

본 연구에서는 노심지지배럴을 축솜형의 원통형 쉘로 이상화하여, 그의 모드 특성을 고찰하였다. 쉘의 모드 해석은 사용코드인 ANSYS를 이용하였으며, 일반적으로 사용하고 있는 요소인 SHELL61과 SHELL63을 이용하여 해석을 수행하였고 이들의 특성을 비교하였다. 또한 두께에 따른 모드 특성을 검토하여 쉘 요소의 사용 한계를 규정하였다. 한편 구멍이 있는 쉘과 없는 쉘의 모드 특성을 조사하여 구멍 및 그의 위치가 모드 특성에 미치는 영향을 파악하였다. 이들 모든 결과를 실험 및 이론에 의한 결과와 비교하였다.

The formation of powder by oxidation of Ti-ethoxied vapor in a flat flame burner reactor maintained under 20 torr has been studied. The produced powder were characterized in terms of crystal structure, chemical composition by XRD and TEM. The results showed that the powder consisted of loose agglomerated anatase and rutile particles and their size were about 10 nm and 20 nm, respectively. In the course of synthesis, changes of the flame color were happened to each condition during heating up the bubbler. The flame color transition phenomena reveled that a critical precursor delivery rate was needed for the powder formation (obtainable powder yield). The critical precursor delivery rate was estimated by a simple function of the bubbler temperature and the carrier gas flow rate. The critical precursor delivery rate was reviewed as an important variable of the nanopowder synthesis.

이 논문에서는 시간영역 경계요소법을 사용하여 탄성-점탄성 복합구조체의 변위와 응력을 구하는 과정을 다루고 있다. 종속영역법을 도입하여, 구조물을 탄성영역과 점탄성영역으로 나누었다. 구조물의 공유경계면에 변위연속조건과 표면력 평형조건을 적용하여, 경계요소공식을 유도하였다. 예제의 문제에 대한 수치해석 결과를 제시하였다.

이 논문은, 선형점탄성체가 과도온도상태에 있을때의 거동을 시간영역 경계요소법에 의해 해석하고 있다. 점탄성체에 대해서 '열유동단순'거동을 가정하였다. 경계요소 공식화과정을 설명한 후, 예제문제에 대한 수치해석 결과를 보여주었다.