The purpose of this study was to measure employee ‘awareness’ and ‘practice’ of business ethics in the foodservice industry, and to determine possible correlations between these two variables. Self administrated questionnaires were completed by 1003 employees and data were analysed to ascertain frequency, factor, reliability, correlation and canonical correlation. Two factors were obtained from factor analysis of business ethics(BE) awareness; “Organizational awareness”, and “Individual awareness”. Similarly, two factors were also obtained for business ethics practice; “Systematic practice”, and “Compensatory practice”. Canonical correlation analysis produced two significant functions. For canonical function 1, it was found that organizational awareness of BE was positively correlated with systematic practice. For canonical function 2, it was found that individual awareness of BE was negatively correlated with the compensatory practices of BE. The findings of this study demonstrate that higher organizational awareness of business ethics in the foodservice industry led to higher systematic practices of BE, while higher individual awareness of BE led to lower compensatory practices of BE. In conclusion, higher organizational awareness of BE places a higher priority on building an external system from an institutional perspective, while higher employees awareness of BE leads to higher expectation from the company, resulting in relatively low compensatory practices.

The objectives of this study were to: a) examine foreign customers’ satisfaction and expectations for the food and service attributes of Korean restaurants located in the U.S., b) measure the gap between the satisfaction and expectations for food and service attributes, c) analyze through IPA analysis the crucial attributes needing improvement in order to minimize the discrepancy between customers’ expectations and performance, and d) analyze the effects of factors related to the food and service attributes on overall customer satisfaction in regard to Korean restaurant selection. A total of 255 American customers who had visited four Korean restaurants located within metropolitan and rural areas of the U.S. were surveyed for this study. Statistical analyses, including t-tests, factor analysis, and multiple regression, were performed using the SPSS statistical package (12.0). The American customers’ overall satisfaction of the food and services offered by the Korean restaurants was relatively high, with the exception of tangible service attributes such as comfortable chairs, restroom cleanliness, and restaurant interior. The urban foreign customers, however, were dissatisfied with the use of healthful ingredients in Korean food, because their expectation level toward this aspect exceeded their satisfaction level. In terms of Korean restaurant selection, tangible services related to the restaurant facilities were identified as the critical factor having an effect on American customer satisfaction.

이 연구는 우리나라 영재교육에서의 소그룹 탐구활동에서의 실태 및 인식을 정량적으로 조사한 것이다. 임의 표본으로 전국의 16개 도시의 영재담당 교사 614명, 수학에서는 1,670명, 과학에서는 1,732의 영재학생이 이 연구에 참여하였다. 자료 수집을 위하여 본 연구의 연구자들은 기존의 관련 문헌을 바탕으로 협동학습 형태의 소그룹활동 및 탐구활동에 대한 설문지를 개발하여 실태 및 인식을 조사하였다. 이 연구의 결과는 (1) 현 한국의 영재교육에서의 소그룹 탐구활동은 교실 내에서 효과적인 학습 및 교수법으로 빈번하게 사용되고 있었다. 또한 한국영재교육에서의 소그룹 탐구활동에 대해 교사 및 영재학생들은 인지적 및 정의적 측면에서 긍정적으로 인식하고 있음에도 불구하고, (2) 실질적으로 학생간의 상호작용을 활발하게 도모하기 위한 교수법이나 효과적인 조구성을 위한 교수법은 사용하지 않았다. 이는 영재교육에서 이루어지고 있는 소그룹 탐구활동은 단순한 전통적인 그룹 활동에 불과하다는 것을 지적하며, (3) 이는 영재담당 교사들의 소집단 탐구활동, 특히 협동학습 관련 이해 및 지식이 충분하지 않아 효과적으로 적용할 수 있는 교수법의 부족에서 오는 것이라 할 수 있겠다. 한국영재교육에서의 효과적인 소그룹 탐구활동의 적용을 위해서는 영재담당 교사연수를 통해 소그룹 탐구활동에 대한 이해도 및 지식을 반성하고 개발하며 또한, 학생들의 상호작용을 극대화할 수 있는 관련된 교수법 및 교수 모델을 창안할 수 있는 기회가 제공되어야 할 것이다.

The objective of this study is to evaluate the mechanical behaviors and structural integrity of the weldment of high strength steel by using an acoustic emission (AE) techniques. Simple tension and AE tests were conducted against the 3 kind of welding test specimens. In order to analysis the effectiveness of weldability, joinability and structural integrity, we used K-means clustering method as a unsupervised learning pattern recognition algorithm for obtained multivariate AE main data sets, such as AE counts, energy, amplitude, hits, risetime, duration, counts to peak and rms signals. Through the experimental results, the effectiveness of the proposed method is discussed.

본 연구는 교정공무원을 대상으로 교도관의 성별, 근무기간의 장단, 근무장소(범수별 수용기관)의 차이가 교도관의 태도와 인식에 어떠한 영향을 미치는지에 대한 연구이다. 그 결과 여성교도관의 경우 남성에 비해 인간관계와 조직에 대한 충성도, 애착도, 보상도가 더 높았으나 수용처우에 있어 자신감은 남성교도관에게 높게 나타났다. 또한 근무기간이 많을 수록 (11년 이상의 근무자) 개인존중감과 직장생활만족도에 있어 자긍심이 높은 것으로 나타났다. 그 외 다른 변수의 경우 평균편차의 차이는 있었지만 유의미한 것은 아니었다. 이는 수형자의 범수별 수용구분에 따른 처우에도 불구하고 근무기관에 따라 차별적 인식도를 보일 것이라는 일반적 기대와는 다른 것으로, 수형자에 대한 과학적인 분류 및 개별처우가 미흡하다는 사실을 간접적으로 나타낸 것으로 해석되어진다. 향후 개정법령에 따라 실시예정인 계호등급에 의한 단계별 처우의 성공적인 정착을 위해서는 시설별로 보다 자세한 처우기준을 마련하고, 각 시설에 따라 조직가치와 근무자의 행위 통제를 위한 적정한 교육이 선행되어야 할 것임을 예고하고 있다.

The studies on the logistics has been mainly centered on the logistics information system and logistics performance on the supply chain for the enterprise's profit making. For sustainable development, it's being required the construction of recycling-oriented system, and it's also necessary to construct the efficient system not only in forward but in reverse channel. In addition, it's required to construct information system for supporting reverse logistics smoothly. In this study of manufacturing enterprises, recognition on the environmental problems is set as the adaptation degree to the national environmental regulations and enterprise's concern to the environmental logistics, and it presents the direction through analyzing the effects of such environmental logistics recognition on reverse logistics information system and performance. In order to achieve these aims, it was performed through combining philological and positive studies.

본 연구에서는 얼굴 표정 정서를 인식하는데 있어서 우울 집단과 통제 집단간에 차이가 있는지를 알아보고자 하였다. 연구 대상은 305명의 대학생에게 BDI-II를 실시하여 14점(상위 20%) 이상을 얻은 학생을 우울 집단으로, 5점 이하(하위 20%)를 얻은 학생을 통제 집단으로 선정하였다. 최종적으로 우울 집단 20명, 통제 집단 20명이 분석에 포함되었으며, 이들에게 기쁨, 슬픔, 화남, 두려움의 각 얼굴 표정이 중립에서부터 시작되어 점점 정서 강도가 커지면서 가장 강한 강도의 표정 사진에 이르도록 변하는 자극을 제시하였다. 그 결과, 집단과 정서(특히 기쁨-슬픔 조건)간의 유의한 상호작용 효과가 관찰되었고, 이러한 결과는 우울감이 얼굴 표정과 같은 정서적 정보처리에 영향을 미친다는 것을 의미한다. 우울한 개인의 이러한 정서 일치적 정보 처리 경향이 가지는 함의에 대하여 논의하였다.

If we may practice the nutrition education planned on the basis which carefully grasped the inappropriate behavioral determinants of middle-school students, it might be an effective method achieving the change in perception and behavior improving the distorted perception about the ideal body shape, so we are to suggest the 8 week program of body shape perception improvement for successful nutrition education as follows. The body shape perception improvement program is a step-by-step group consulting program. At the introduction stage, we let them understand the meaning of true beauty and body change of teenage period and forming of sexual identity. At the stage of perception conversion, we let them have the opportunity to observe the status of body perception of the teenager and self-observation. At the stage of correction, we let them criticize the distorted body image in the society with mass media at the same time with the self-reflection. At the stage of maintenance and evaluation, we suggested the behavior guidance while preparing it. Setting this as the basis, we applied the contents such as the evaluations through cultural sharing events making somethings while directly participating. As the target groups to practice education were middle school students, we considered the learning level and behavioral features of the middle school students, and composed the programs including the methods such as role play, watching real things, media production, discussions and experiences. If the program of body shape perception improvement developed at this study could be utilized at the field of schools, the teenagers can change their ways of thought naturally avoiding the view about unified appearance rightly perceiving negative self-image that the teenagers can have and if the group consulting can be practiced regularly at each school, many students may experience the change in perception, so it might solicit the improvement of health of the families and local societies as well as that of the individual student.

본 연구의 목적은 학생들이 과학 이론과 과학 법칙의 차이를 어떻게 이해하고 있는가를 알아보는 것이다. 과학 지식의 서로 다른 종류인 과학 이론과 과학 법칙에 대해서 올바르게 이해하고 있는 것은 과학의 본성을 이해하는 데 있어서 매우 중요함에도 불구하고 이에 대한 연구는 충분히 이루어지지 않고 있기 때문이다. 본 연구에서는 서울 지역의 고등학교 학생 32명을 대상으로 개방형 질문으로 구성된 설문을 실시하였다. 조사 결과, 학생들은 '과학 이론은 아직 증명되지 않은 것이며, 과학 법칙은 확실히 증명된 것이다.' 및 '과학 이론이 충분한 증거가 뒷받침되어 증명되면 법칙이 된다.'는 오개념을 가지고 있는 것으로 나타났다. 아울러 학생들이 알고 있는 과학 이론의 상당수가 지구과학 과목에 포함되고, 알고 있는 과학 법칙의 대부분이 물리, 화학 과목에 포함되어 있는 것으로 미루어, 지구과학을 덜 과학적인 학문으로 잘못 인식하고 있을 가능성도 보였다. 따라서 과학 이론과 과학 법칙에 대한 분명한 차이를 이해하는 것은 지구과학에 대한 올바른 인식에도 도움을 줄 것으로 기대된다.

The purpose of this research was to investigate consumers' awareness and perception of the noble family food to popularize it. A total of 1,100 subjects lived in Seoul area participated in Web-based survey. Thirty eight percents of the participants were not even aware that there exists the noble family food and overall 63% of the participants merely have the idea of what the noble family food is. The impressions of the noble family food varied widely. Some of them were positive as the noble family food seems good for health and some were negative as it is not easy to cook. The results showed that many people are not interested in noble family food, however, there was a high behavioral intention to have it in their future meal plan. Participants responded that noble family food had not fully developed yet (mean=4.08), but it had potential to be world-wide excellent (mean=3.95). There was significantly high scored response that the noble family food should contain sanitary cooking process to popularize it (mean=4.16). Also participants addressed that it was necessary to use public relations through mass media (mean=4.02), and it required appropriate educational approach to the noble family food (mean=4.02). In addition, people perceived that traditional custom and the noble family foods were jointly connected by cultural events. On the other hand, there were low scored responses on developing of noble family food as a processed food to be generally accessible in daily life. In conclusion, the importance of public relations should be emphasized to popularize the noble family food. Also, increasing the number of places that sell noble family food would help to popularize it.

The purposes of this study were to analyze importance and performance for coffee quality attributes based on customers according to their consumption types; and provided ideas and marketing strategies to increase sales through IPAs (Importance-Performance Analysis). University students in Incheon were conducted a survey from March 13, 2007 to March 31, 2007. As for a quality attribute with the highest importance, the survey showed 'price' was important for 「vending machine coffee」, and 'taste' was important for 「commercial coffee」, and 「coffee house coffee」. And 'thirst relief' was found to have the lowest importance for three types of coffee. As for a quality attributes with the highest performance, the survey showed 'taste' was important for 「coffee house coffee」 'price' was important for 「vending machine coffee」; and 'period of circulation' was important for 「commercial coffee」. IPA results for coffee quality attributes also showed quality attributes that should be improved quickly for each type of coffee: 'hygiene', 'safety', 'period of circulation', and 'package' were for 「vending machine coffee」; 'price' and 'freshness' were for 「commercial coffee」; and 'price' and 'period of circulation' were for 「coffee house coffee」.

To investigate of the recognition and using behavior on the Tofu, 46.3% of male and 53.7% of female adults in Daegu and Kyungbuk area were surveyed. The main results are as follows : 96.4% of the participants usually preferred the Tofu owing to health and about 68.4% of them had purchased Tofu made of domestic soybean. In addition, the responses to 7 questions about the Tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" and "Tofu is digestive food" were totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Female had generally better knowledge of Tofu than the counterparts. Most participants relatively knew and had eaten common Tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional Tofu such as Tofu added with omija, surimi, spinach, etc. But they intended to eat functional Tofu such as Tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the Tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.

To investigate of the perception and using behavior by age of tofu, 46.3% of male and 53.7% of female about 700 adults in Daegu and kyungbuk area were surveyed. 96.4% of the participants usually preferred the tofu owing to health and 68.4% of them had purchased tofu made of domestic soybean. In addition, the responses to 7 questions about the tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" was totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Most participants relatively knew and had eaten common tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional tofu such as tofu added with omija, surimi, spinach, etc. But they intended to eat functional tofu such as tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.

이 컬러 인식 점자 시스템은 시각장애인의 대부분인 후천적 시각장애인들의 색인지를 돕기 위한 시스템으로 이는 후천적 시각장애인들의 대다수가 시력을 잃기 전 색을 인지하고 있었다는 점에 착안한 것이다. 이 시스템은 전 세계적 약속체계이고 색체계 중 가장 범용되는 먼셀 색체계를 기반으로 간단한 인지체계와 조형원리를 활용하여 색을 정확히 인지할 수 있다는 특징이 있으며 단순히 색상만 인지할 수 있는 것이 아닌 채도, 명도까지 확인이 가능, 총합 153가지의 색상을 확인할 수 있다. 또한 기존 점자 사용과의 이질감을 최소화하기 위해 점자의 위치와 돌출 정도만 변화를 준 단순한 디자인으로 실생활에 쉽게 사용이 가능하며 다양한 분야에 적용될 수 있으리라 사료된다. 이 시각장애인을 위한 컬러 인식 점자 시스템이 다양한 분야에 적용되어 시각장애인들이 색인지를 통해 사회와 소통, 일반인과 동등한 입장에서 문화생활을 누리게 되길 기대한다.