본 연구에서는 공주대학교 천문대 16인치 반사망원경의 원격 제어 시스템을 구축하였다. 이 시스템은 닫힌 루프 시스템이다. 전자제어부는 한국천문연구원에서 개발한 TCS-196를 활용했고, 기계부는 직접 개발하였다. 이 원격제어망원경의 마운트 모델링 후 얻은 지향정밀도는 시간각 방향에서는 ±50", 적위 방향에서 ±40"이며, 추적 정밀도도 약 1"/min정도였다. 이러한 예비관측 결과는 본 시스템이 천문학 연구 및 교육에 적당함을 의미한다.

오늘날 건설산업분야는 기술적인 것은 물론 경제, 정보면에서도 그 어느때보다 치열한 경쟁 상태에 직면하고 있다. 이러한 건설산업 전반의 무한 경쟁에서 대응할 우수한 기술력과 체계적인 건설사업관리(CM)기법에 따른 안전관리가 필요한 실정이다. 따라서 CM단계별 안전관리지침이 시설물 life cycle 전단계에 걸쳐 활용되는 방안에 대해 연구하고 각 단계별 안전관리를 유도하여 안전성확보에 주력하며 각단계별 Safety management를 하고자 한다.

The aim of this paper is to examine education programs of music at the ArtSchool of Yanbian University, an academic institution for ethnic Koreans living inChina, and to present the outlook for and ways to improve the school's music education.To do so, this paper looks into first college education offered to Ethnic Koreans and secondly courses and goals introduced by the School of Art of Yanbian University. Thirdly, this paper deals with courses provided by each department of the school before proposing ways to improve the music education in the future.This research contains an in-depth analysis of education offered by the Yanbian Art School in 2001 centering on music programs. The school comprises four colleges of music. fine arts. dancing arts and drama and the Music College has been growing steadily since it was promoted to a college unit in 1993.and now has some 70 professors, 10 administrative staff and 700 students. So far about 350 music majors have graduated the school and recently a master's degree course wasopened.The music college consists of 3 departments - Music Education Departmentmostly aimed at fostering music teachers, Music Expression Department for students wishing to become musicians and Composition Technique Theory Department focused on nurturing composers and conductors. Students are judged by course scores, field research, practical training (ranging from presentation, to work production and teaching training) and thesis. Of the above, course scores are known to account for a relatively larger past of the total evaluation compared to other music schools.The last part of the paper presents ways to further develope and improve the music school as follows.First, the school must reduce the credits allocated to regular teaching courses and instead increase credits for basic music education and compulsory courses, while downsizing total credits in general.Second, the school must add popular music and video music departments to the xisting programs so that students keep in touch with modern trends music.Third, the school must promote exchange and field study programs through presentation, filed experiments, overseas study programs and credits for exchange programs.Fourth and finally, the school must create an environment where professors are committed to research work, as well as extend support for professors so that they can enhancc their knowledge and teaching skills.

The purpose of this study examined important factor of performance on Contract Foodservice management. Three contract Foodservice companies were selected which were located in Seoul & kuonggi province. 300 units were chose. The questionnaire was composed of seven part. There were the operation of food management, the operation of menu, the operation of equipment and facilities management, the operation of solid waste and safety management, the operation of waiting time management. As a result of the survey B&I foodservice was listed higher than University foodservice as food hygiene, FIFO and food shelf life. University foodservice employees worked 4 hour longer than B&I foodservice employees, so turnover rate was higher than it. Comparing the number of feeding, B&I foodservice equipment and facilities scale was bigger than University foodservice equipment and facilities. The rate of solid waste on B&I foodservice was 11.468% and the rate of University foodservice was 16.23%, the waiting time of University foodservice was about 8mins longer than B&I foodservice.

The present study invesrigates the current state of English education/research institutes belonging to four-year universities in Korea. Out of 102 institutes that are currently being operated in 167 universities, 67 institutes responded the survey questionnaire. The survey revealed that the universities established foreign-language education institutes to help students meet the challenge of the internationalization era, many of which establisheà in the 1990s. Most of the institutes, however, were small in their size and focusing on short-term profit-making programs, neglecting research on foreign language education. The paper suggests that the institutes should strive to develop good program, improve its research efforts, and networking among similar institutes in different universities.

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.

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」.