This study was conducted to evaluate the menu of a Japanese restaurant in a first class tourism hotel. The calculations used for the menu analysis were conducted using MS Excel 2003. Several previous studies have been conducted to analyze menus. For example, Pavesic used of the weighted contribution margins (WCM) and potential food cost (PFC%) to evaluate menus, while Kasavana & Smith used the mix margin (MM%) and unit contribution margin (CM) to evaluate menus. The menu engineering method focused on the customer's viewpoints, while the Cost/Margin analysis method considered the manager's viewpoints. The menus that need continuous keeping Kasavana & Smith (Star) and Pavesic (Standard) included 'Assorted sashimi with side dishes (big), 'Lunch box special', 'Tempura course', 'Broiled Spanish mackerel and side dishes', 'Shrimp tempura', 'Special sushi', 'Seafood Udong', 'Buckwheat noodles'. The results of this study should increase customer satisfaction and profits at the Japanese Restaurant.

  이 논문은 자동차 차체 조립과정에서, 품질관리의 일환으로써, 비접촉 자동측정시스템을 이용하여 검사해야 하는 수많은 비독립적인 검사점을 다변량분산분석과 주성분분석을 이용하여 효율적으로 검사점을 감소시키는 방법을 설명하고 있다. 이 연구의 목적은 다변량분산분석, 주성분 분석의 개념과 이러한 기법들을 산업체 제조분야에서 응용하는 방법을 설명하여 독자의 사례 응용 이해를 돕는데 있으며, 또한 특히 주성분분석을 이용하여 수 많은 비독립적인 검사점을 어떻게 유

This is to prevent accidents that can be caused during the process of hospital logistics and accidents in relation to the traceability of medical wastes. And this is also to set up the logistic management system of medical wastes is hospital where the safety of patients shall to regard as the first priority. through these case studies effective operating plans shall be provided.