QFD (Quality Function Deployment) was defined by the American Supplier Institute in 1987 as a system for translating consumer requirements into appropriate company requirements at every stage, from research, through product design and development, to manufacture, distribution, installation, and marketing, sales and services. Although QFD has complex and tedious procedure to complete, it has now been in use in the world for at least 15 years because QFD enables us to catch a lot of fruitful information on the given system. The objective of this paper is to provide and analyze the trend on the choice of subject courses of university students using QFD. The data are collected by questionnaires. The samples for this study are randomly chosen from the universities in Seoul, Kangnung, and Samchok during 3 months (2000. 3∼2000.5). The results of this study will play an important role not only for service of students but also for opening of courses.

The purpose of this research is to compare the university foodservices with exterior restaurants, to investigate the fact regarding the use and the preference, to evaluate the expectation and the satisfaction of eaters, and to establish the foundation to improve the quality of the university foodservices. 2 women's universities were chosen and 300 copies of survey were distributed to the students. The data were statistically analyzed by SAS. The frequency was compared with the percentage by using Chi-square, and Spearman Correlation was calculated to see the correlation between the expectation and the satisfaction. The results of this research are as below: 1) As students move to upper grades, have enough monthly allowance, have irregular dietary habit and have snacks often and spend much time on eating, and as the BMI index is low, the survey shows that students use exterior restaurants more frequently than the university foodservices. 2) Analysis of main factor in utilizing university foodservices and exterior restaurants Is 'the taste', 'the price', 'the variety of menu'. 3) The survey also shows that the satisfaction is greater than the expectation for exterior restaurants while the satisfaction is not greater than expectation with the university foodservices. 4) The matters like 'more delicious-food' and 'more various menu' were pointed out to be improved.

부산지역 대학생 340명을 대상으로 패스트푸드점 이용실태를 조사한 결과 다음과 같다. 1. 조사 대상자는 남학생 56.2%, 여학생이 43.8%이었고, 20-24세가 66.8%를 차지하였고, 자기집에 거주하는 학생이 73.6%이었으며. 평균용돈은 16-20만원이 31.8%로 가장 많은 비율을 차지하였다. 2. 대상자 중 패스트푸드점을 이용하는 대학생이 83.3%로 남학생이 77.6%, 여학생이 90.3%, 19세이하가 88.1%를 차지하였으며, 자기집에 거주하는 학생이 87.7%, 월평균용돈의 액수에 상관없이 높은 비율의 학생이 이용하고 있었다. 3. 패스트푸드점을 이용하는 시간대는 아무 때나가 44.7%로 가장 많았으며, 저녁시간, 점심시간 순으로 남학생은 아무 때나, 저녁시간대가 많았고, 여학생은 모든 시간대에 비슷한 비율로 높았다. 또한 자기집에 거주하는 학생이 아무 때나, 저녁시간대 이용하는 비율이 높았다. 4. 1회 이용시 평균비용은 삼천원대가 가장 많았는데 남학생은 삼천원이상 비용대의 비율이 높았고 여학생은 삼천원 비용대에서 두드러지게 그 비율이 높았다. 또 연령이 높을수록 비용이 많이 들었고, 자취와 하숙생이 삼천원 이상의 비용을 이용하는 비율이 높았으며, 평균용돈이 많을수록 삼천원 이상의 비용대의 비율이 상대적으로 높았다. 5. 패스트푸드점 이용시 메뉴선택은 기호에 따라 선택하는 비율이 64.5%로 가장 높았고, 남학생에 비해 여학생이 기호에 따라 선택한다는 비율이 80.1%로 높았다. 6. 대학생들이 이용하는 패스트푸드점은 맥도널드이었으며 특히 남학생보다 여학생이 상대적으로 월등히 높게 나타났다. 연령이 낮을수록 맥도널드, 롯데리아 등을 많이 이용하였고, 나이가 많을수록 다른 패스트푸드점도 이용하는 것으로 나타났다. 이와같은 결과로 볼때 대학생들의 패스트푸드점 이용은 점점 증가하고 있고, 소비하는 비용도 많아져 가고 있어 젊은이들의 식습관에 문제가 되리라 사료된다. 그러므로 패스트푸드의 영양성을 고려한 메뉴개발 등의 노력이 필요하며 미래의 주역이 될 대학생들의 식습관에 대한 보다 심도있는 연구가 함께 병행되어야 할 것으로 생각된다.

A survey was conducted to examine the effect of food irradiation education on college students' knowledge and acceptance of food irradiation. The instrument for the knowledge and acceptance of food irradiation was administered before and after food irradiation education, to 150 students majoring in food and nutrition or food technology in the Chungnam National University. Before the education approximately 93% of the respondents did not know that radioactivity dose not remain in food after irradiation; whereas, after education half of them thought that radioactivity dose not remain in irradiated food. Knowledge about food irradiation has improved through education. The education significantly increased all the mean scores of need for food irradiation and willingness to use irradiated foods for the six food groups (p<0.01). The education significantly decreased the mean scores of concern about the irradiated food for all the six food groups (p<0.01). Although the responses to irradiated foods are, in general, negative or neutral even after education, the mean scores of acceptance of the irradiated foods have improved through education in all the six food groups (p<0.01). In conclusion, this study showed that food irradiation education may positively affect the college students' knowledge and acceptance of food irradiation, and that the development of both the appropriate detection methods to identify irradiated foods and the education programs to enlighten the college students are needed.

A survey was conducted to examine the knowledge and acceptance of food irradiation in order to provide baseline data required in the development of food irradiation education programs for college students. 150 students majoring in food and nutrition or food technology in the Chungnam National University were chosen for a survey. The results are as follows. First, college students' knowledge about food irradiation is scanty. Knowledge assessment showed that 56% of the participants had previously heard of food irradiation. 68% of the respondents thought that radioactivity remains in food after irradiation and 25.3% of them were not sure whether radioactivity remains in food after irradiation or not. Only half of the respondents thought that nutrient loss due to irradiation is equal to or lower than that due to cooking or freezing. Second, approximately 56% of the respondents showed that food irradiation is somewhat or strongly needed for meat or fish; whereas, over 60% of them showed that food irradiation is not needed for grain, vegetable and fruit. Almost 40% of the respondents were seriously concerned about irradiation of vegetables and fruits; whereas, they showed less concern about spice irradiation. More than half of the respondents were not willing to use irradiated food in all the six food groups. Third, the correlation analysis showed that the need of food irradiation is negatively correlated with concerning about the irradiated fish and fruits, but positively correlated with willingness to use irradiated food in all the five food groups, except in spices. Concern about the irradiated food is negatively correlated with willingness to use irradiated food from all the six food groups. Fourth, almost all the respondents (over 90%) agreed that the irradiated food labeling is required as well as the development of proper methods to identify irradiated foods.

Initially, QFD (Quality Function Deployment) was introduced in 1972 to help design supertanker in Mitsubish's shipyards in Kob, Japan and formally defined by the American Supplier Institute in 1987 as a system for translating consumer requirements into appropriate company requirements at every stage, from research, through product design and development, to manufacture, distribution, installation, and marketing, sales and services. Although QFD has complex and tedious procedure to complete, since 1972, it has now been used by Japanese, American, and European because of its fruitful merits. The objective of this paper is to provide and analyze the trend on the choice of cultural subjects of university students using QFD. The data are collected by questionnaires. The samples for this study are randomly chosen from the universities in Seoul, Kangnung, and Samchok during 3 months (2000. 3 ∼ 2000. 5). The results of this study will play an important role not only for service of students but also for opening of subjects.

본 연구에서는 경위의 TM-1A와 GPS(모델명: 4000SSI, GPS 45 Garmin corporation)를 활용하여 공주대학교 천문대의 위치를 결정하였다. 경위의를 이용한 관측에서는 2개의 별(α Aur, α Boo)을 선정하여 남중시각과 남중고도를 측정한 다음위도와 경도를 얻어내었다. 또 GPS를 이용한 관측에서는 6개의 GPS 위성에서 보낸 자료를 수신하여 위도와 경도를 측정하였다. 공주대학교 천문대의 위치는 경도 127˚8'33'.16 , 위도 36˚ 28'14'.20로 결정되었다.

The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

머리와 얼굴의 체질인류학적 특정온 환경척 요인에 의해 크게 달라지지 않으며 인 종과 민족올 구별할 수 있는 특정이다. 얼굴형태는 나이， 성별， 인종에 따라 달라지므 로 나이， 성별， 인종에 따라 해부학적 자료가 계측되어야 한다. 따라서 본 연구에서는 외상 및 전신질환이 없는 20-30세 사이의 성인 581 명(남자 껑4명， 여자 327 명)을 대 상으로 한국인의 측면 얼굴형태를 파악할 수 있는 여러 계측항목율 성벌과 좌우 얼 굴변에 따라 측정하고 분석하여 다옵과 같은 결과훌 얻었다. 한국인 측면얼굴에서 tr - g 직선거리는 성벌에 따라 차이가 없으나 그 이외의 계 측항목에서는 좌우얼굴에서 뚜렷하게 차이가 나타났고 남자의 계측값이 여자보다 더 길며 성벌에 따라 뚜렷한 차이가 나타났으며， 좌우 얼굴의 계측항목은 서로 높은 상 관관계를 나타냈다. 한국인에서 귀구슬최고점은 기준선보다 상측에 위치하며， 전면귀 구슬경사각은 개인에 따라 편차가 큰 것으로 나타났다.

머리와 얼굴의 체질인류학적 특정은 환경적 요인에 의해 크게 달라지지 않으며 인 종과 민족올 구별할 수 있는 특정이다. 따라서 한국 대학생의 정면 얼굴형태를 분석 하기 위하여 외상 및 전신질환이 없는 17-30세 사이의 대학생 688명(남자 322 명， 여 자 366명)올 대상으로 머리높이， 얼굴높이， 미간얼굴높이， 이마높이， 눈썰최고점 glabella 직선거리， Glabella- 기준선 직선거리， 기준선 - subnasale 직선거리， subna잃le - gnathion 직선거리， 얼굴폭， 외안각사이거리， 내안각사이거리， Trichion- 눈캡최고정 직선거리， 눈캡최고점 - subnasale 직선거리를 계측하고 분석하였다. 한국 대학생의 정면얼굴은 얼굴높이가 다른 인종에 비해 길고 넓은 얼굴형태를 나타내며， glabella기준선 직선거리， 이마높이를 제외한 모든 계측항목에서 남자에서 여자보다 길게 계 측되었고 성별에 따라 통계학적으로도 유의한 차이가 있는 것으로 나타났다. 한국 대 학생의 정면얼굴에서 상안， 중안 및 하안이 차지하는 비율은 하안， 상안， 중안의 순서 로 나타났으며， 상안과 하안의 길이는 얼굴높이에 영향율 주나 눈 주위 계측항목과 코높이는 얼굴높이와 상관성이 없는 것으로 나타났다.

정지시력 (Static Visual Acuity)은 물체와 관찰자가 정지한 상태에서 사물을 볼 수 있는 능력올 의미한다. 이와 탈리 동체시력 (Dynamic Visual Acuity) 은 물체나 관찰 자가 움직이는 상태에서 사물을 볼 수 있는 능력올 의미한다. 즉 정지시력은 주로 눈 의 해상력과 관계가 있으나 동체시력은 안구운동계의 전반적인 능률 (efficiency)과 관 계가 김다. 따라서 동일한 정지시력 (SVA)을 갖고 있더라도 동체시력 (DVA) 은 차이 가 날 수 있다. 본 연구는 일반인에 비해 시각적 능력이 우수하다고 알려져 있는 운 동선수 군으로는 대학야구선수를 일반인 군으로는 본교 재학중인 남학생올 대상으로 동체시력올 측정 비교하였다. 각 군의 통체시력은 틈의 방향이 각기 다른 Landolt C 시표와 본 연구를 위해 개발한 회전거울식 장치를 사용하여 측정하였다. 각 군의 평 균 동체시력은 남학생 군이 85.71 ::1: 15.05 deg/sec 였으며 운동선수군은 100.63 ::1: 21.75 deg/secc으로 운동선 수군이 일반인 군에 비해 동체시력이 우수하였고， 운동선수군에 서 정지시력파 동체시력 사이에는 상관관계가 없는 것으로 나타났다.

We determined the precise three dimensional WGS84 Coordinates and the sea level height of Seoul Radio Astronomy Observatory (SRAO). In this study, we performed the simultaneous GPS observations at SRAO and Seoul GPS Reference Station(SGRS) of Korea Astronomy Observatory(KAO) for 3.5 hours from 17KST on October 27, 1999. We employed two different antennas, i.e., chokering antenna at SGRS of KAO and L1/L2 compact with groundplane antenna at SRAO. But we employed same type of receivers, i.e., Trimble 4000SSI at both observing places. The observed data were processed by GPSURVEY 2.30 software of Trimble with L1/L2 ION Free technique and broadcasting ephemeris of GPS Satellites because of very short baseline between SGRS of KAO and SRAO. We determined WGS84 latitude, longitude, height and the sea level height of SRAO with 37∘27′15.′6846N±0.′0004,126∘57′19.′0727E±0.′0002,204.89m±0.02m,181.38m±0.17m 37∘27′15.′6846N±0.′0004,126∘57′19.′0727E±0.′0002,204.89m±0.02m,181.38m±0.17m , respectively.

The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of 「convenience」, 「food quality」 and 「menu variety」were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables 「menu variety」 and 「facilities」in 'self-operated' operations, whereas 「food quality」, 「menu variety」 and 「price」 in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression 「food quality」(p〈.001), 「price」(p〈.001), 「facilities」(p〈.001), 「convenience」(p〈.001), 「menu variety」(p〈.001), 「manager's attitude」(p〈.0l), and 「atmosphere」(p〈.01), in decreasing order, significantly impacted on 「overall customer satisfaction」.