경제적 부가 가치가 높은 붉은자루동충하초의 안정적 대량생산 기틀을 마련하고자 자실체 증식 특성 및 자실체 성분 분석을 한 결과를 요약하면 다음과 같다. 1. 붉은자루동충하초의 감염률은 관행인 누에 5령 기잠시분무 접종하는 방법보다 번데기 시기에 주사접종 하는 방법이 높았다. 2. 붉은자루동충하초의 자실체 발생은 온도 21∼25℃, 습도 91% 이상, 광 1500 lx 이상에서 양호하였다. 3. 붉은자루동충하초의 유리당 함량은 Glucose가 7.9 ㎎으로 가장 많았으며, 다음이 Sucrose 이었으며 Glycerol과 Mannitol은 미량 검출되었다 4. 붉은자루동충하초의 누에 자실체에 함유된 아미노산의 총 함량은 34.6 μmole/g이며, 16종의 구성 아미노산중 Arginine이 15.6%로 가장 높았으며, Lysine이 3.4%로 가장 낮게 분포하였다. 5. 붉은자루동충하초의 누에 자실체 유리 지방산 조성은 Oleic acid 함량이 가장 많았으며, Palmitoeic acid는 소량 함유되어 있었다. 6. 붉은자루동충하초의 누에 자실체 유기산 조성은 Citric acid가 가장 많았으며, Malic acid와 Propionic acid는 미량 존재하였다.

현재 국내의 차종 분류 기준은 그 조사목적과 조사지점에 따라 이원화되어 운영되고 있다. 고속국도와 지방도의 경우는 8종 분류 기준이 그리고 일반국도의 경우는 11종 분류 기준이 활용되고 있는데, 이러한 이원화된 분류 기준은 자료 활용의 효율성을 저하시키고 있는 실정이다. 본 연구는 이러한 이원화된 차종 분류 기준의 문제점을 해결하기 위해 통합된 차종 분류 기준을 제시하고 있다. 분류 기준은 차량 제원에 의한 기계식 조사에 초점을 맞추었으며, 현장 조사의 문제점을 완화하기 위해 인력식 조사에도 적용이 가능하도록 설정되었다. 제안된 차종 분류 기준은 차량의 다양화 및 대형화 추세를 반영하고, 기타 차종 분류 기준과의 호환성을 고려하고 있어 보다 합리적인 차종 분류 기준이라 할 수 있다.

The mesh selectivity of drum net traps for Buccinum opisoplectum Dall caught in the eastern sea of Korea was described. Several experiments were conducted between July 2003 and March 2004 and the data obtained from the experiment was fitted by SELECT (Share Each Length class's Catch Total) model with unequal fishing and sampling efforts. The selection curve was determined to be 'estimated fishing efficiency' by model deviance rather than AIC. However the fishing efficiency between 20mm and 35mm mesh size did not seem to be different. The L50 lengths of the selectivity for the 55mm and 75mm mesh size were 65.4mm and 96.0mm, respectively.

This study aimed to analyze the impact of importance and fulfillment(satisfaction) factors of menu quality on customers' intent of revisit of Japanese restaurants, so that it could provide information helpful to build up detailed marketing strategy and present considerations for management's higher sales amount and more efficient business results as well. Importance on menu quality scored higher level than fulfillment on the whole in Japanese restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on flavor, nutrition, cleanliness and freshness than anything else. In terms of IPA analysis on Japanese cuisine menu quality, it was noteworthy that the items with high importance but low fulfillment included menu price as an attribute for menu quality, although it was not shown in menu-specific items. In the survey on the associations between fulfillment(customer satisfaction) and intent of revisit, it was found that factors of customer satisfaction included 'trimness of dishes', 'information', 'appropriateness' and 'economic affordable' Out of these factors, it was noted that both 'trimness' and 'economic affordable' had significant effects on customer satisfaction at the significance level ranging from p<0.05 to p<0.001.

This study was conducted to develop and evaluate food safety training program for employees in foodservice operations. The developed CD-ROM was consisted of 5 parts: foodbome illness, personal hygiene, food handling in food production steps, HACCP system, and sanitary facilities. It has made slides for all contents, the animation and movie to raise interests and concentrations, and illustrations and pictures to understand. The evaluation checklists were developed 15 questionnaires including understanding(5), information(3), concentration(4), recommendation(2), and the most important factor(1) and measured by Likert 5-point scale. Fifty-four dietitians in Daegu and Gyeongbuk schools, hospitals, and industries foodservice operations responded to the surveys. The results are as follows; The most important part in the CD-ROM was personal hygiene(33.3%). The total mean was 3.95±0.41, 3.91±0.46 on understanding, 3.89±0.50 on information, 3.87±0.55 on concentration and 4.29±0.49 on recommendation. The score was significantly higher in the recommendation part than others. Overall, as the developed CD-ROM has achieved fine score, a study on the effect of education needs to be followed. Moreover, consistent and organized education by developing a variety of sanitation education methods should be conducted.