This study investigated college students` patterns of visiting coffee shops which are formed by students` preferences. This study surveyed 300 college students in Seongnam. The subjects were consisted of 45.2% males and 54.8% females and the average age was 20.8 years. 41.3% of subjects visited coffee shops once or twice a month and 42.4% of subjects visited coffee shops on a random basis. 26.7% of subjects stayed in coffee shops for 1～1.5 hours. The main purpose of going to coffee shops was to enjoy specialty coffee. The subjects` first favorites was coffee with various kinds of syrups and second one was Americano. When the female subjects in Seongnam chose the coffee shops, they focused more on variety factors than the male subjects. The group of subjects who had monthly expenses of less than 400, 000 won focused on price factors more than the group of subjects who had monthly expenses more than 400, 000 won. Moreover, environmental factors were heavily related to the usage rate and staying time of the coffee shops. Above all, price factors and promotion factors affected subjects` choice of the coffee shops in Seongnam.

In the research-oriented university there are various laboratories in the departments according to a major field of study Under these circumstances the budget to purchase experimental facilities has only to be distributed among research teams and then is

The study focuses on analysing situation of disasters and characteristics in construction process which the technical construction firms accomplish. Besides, the study aims at the role and responsibilities of technical construction firms in construction safety. It is found out by a questionnaire and interviews in this study that safety control and management have a key role to prevent accidents in construction projects. Based on the result of the research, it is concluded that institutional improvement and support strategies are suggested and that additional to the support of the government and institutions in charge of the field of construction safety the effort of the first contractor, the second contractor and the laborer it is also important.

This paper presents the economic validity with the cost/benefit analysis on establishing R&D Supreme Academy. To evaluate the profitability of R&D Supreme Academy, willingness to pay (WTP) is measured by contingent valuation method (CVM) and then the net present value (NPV), internal rate of return (IRR) and benefit/cost ratio(BCR) are calculated. The results of economic evaluation verified that the establishment of R&D Supreme Academy is timely and effective in an economic perspective.

이 연구에서는 수업컨설팅을 통하여 초임교사 지원 실태와 초임교사의 전문성 개발 노력을 분석하였다. 수업동영상 분석을 위한 컨설팅 협의회, 초임교사와의 면담 자료 등을 활용하여 초임 과학교사들의 전문성 개발 실태와 개선 방안을 탐색하였다. 분석대상으로 한 수업은 중학교 3학년 일과 에너지 단원의 9차시 수업이며, 6명의 초임교사와 선배 교사로 구성된 6명의 컨설팅 협의진이 차시별 수업을 교차분석하였다. 연구결과에 따르면, 초임교사들의 경우 초임시절에 수업에 대한 교사의 반성적 실천이 없고, 수업하는 방법에 대한 안내도 없어서 대개는 배운 방식대로 학생을 가르치는 경향이 발견된다. 교사로서의 전문성 개발 측면에서도 잡무가 많아서 수업준비를 할 시간이 없을 뿐만 아니라 교사들 사이에 수업에 대한 의사소통이 없었다. 이러한 실태 진단에 대한 대안으로 선배교사들은 초임교사 지원을 위한 시보교사 제도 도입과 교사 협의회의 필요성을 제안하였다. 결론에서는 초임교사 지원을 위한 효과적인 입문 프로그램이 갖추어야 할 조건을 논의하였다.

The purpose of this study was to investigate individuals' perceptions toward green tea and green tea cafes according to their usage of green tea cafes, gender, and marital status. The survey was conducted online and completed by 200 respondents who had been to green tea cafes and by 200 respondents who had not. The visitors of green tea cafes had more positive perceptions regarding the atmosphere, familiar taste, good quality of raw foods, freshness of foods, good service, excellent taste, and menu variety of green tea cafes. Males perceived green tea as 'good for health' more than the females. There was no difference in the perception of green tea cafes by marital status. Regarding a popularization plan for green tea cafes, the customers felt more need for a tea sommelier than the non-customers, and females versus males felt stronger about having a tea sommelier that would provide opportunities to taste various tea products and develop a green tea menu that considered nutrition and health. Unmarried respondents felt a greater necessity for having a place with a comfortable environment, tasting a variety of tea products, and having a chance to experience tea culture. When selecting a green tea cafe, the quality of the food and cleanliness of the cafe were considered to be most important. The implications of the data are discussed.

The purpose of this study was to variety of services criteria as Serqul in service quality on customer commitment the customer to take a look at the impact of the activities associated with customer loyalty Today, consumer needs are diversified, continually changing and differentiated. Under the market conditions of unlimited competition to satisfy those needs, businesses focus on relationship-building with customers, as well as on quality of Services. As a result, in this era of consumer-centered marketing, customer commitment is surfacing as a competitive edge that a company can benefit from for a long time.

Generally, manpower education/training courses and contents required for game industry is designed to operational tasks. This reflects that the structure of manpower in game industry becomes specialized. Because of the rapid changes in the game industries and in internal and external environment, most game industries require workers that can perform a variety of job types to create a business values. In this research, we consider major reports related to the education and training needed for workers in game industry and then conduct overall survey on satisfaction with the education/training courses and contents of study. The results from analysis on the current education/training courses and contents for manpower in game industry will help development of policies for designing systematic education/training courses and contents, and are expected to be used for future education and training for manpower for game industry.

기존의 전문성 연구들은 참가자들에게 일상적인 과제를 수행하게 함으로써 전문가와 초보자들의 차이를 알아보고자 하였다. 하지만, 본 연구는 일상적 비행 상황에 익숙해진 조종사들이 이전에 경험해보지 못한 새로운 비행 상황에서도 유연하게 대처할 수 있는지 알아보고자 하였다. 즉, 조종사의 숙련정도에 따라 정상적 및 비정상적 상황에서의 상황인식 능력이 차이가 나는지 관찰하였고 추가적으로, 전문성이 자극 제시 시간에 따른 수행변화에 영향을 주는지 알아보았다. 이를 위해 42명의 조종사들을 전문성의 정도에 따라 초보자와 전문가 집단으로 나누고 이들의 수행이 상황의 특수성 및 자극 제시 시간에 따라 어떻게 달라지는지 알아보았다. 연구를 위하여 조종실 계기판을 모방한 동영상이 제작되었는데, 동영상에 보여지는 계기판들이 모두 정상으로 움직이는 정상적 상황과 이들 중 하나의 계기가 오작동을 일으키는 비정상 상황이 연출되었다. 또한 상황을 지각하기 위한 시간의 차이가 전문성에 따라 다른 효과를 가져오는지 살펴보기 위해서 계기판 상황이 오랫동안 제시되는 긴 제시 조건과 상대적으로 짧게 제시되는 조건으로 조작되었다. 실험 결과, 정상적인 상황에서는 초보자와 전문가 집단 사이의 상황 인식이 유의한 차이가 없었으나, 비정상적인 상황에서는 전문가 집단의 상황인식이 초보자 집단보다 유의하게 높은 것으로 나타났다. 또한, 비행 상황의 제시 시간이 짧아졌을 때 조종사들의 전반적인 상황인식 정확도가 떨어졌지만, 전문가와 초보자의 수행차이는 변함없이 초보자 집단에 비해 전문가 집단의 높은 수행이 유지되었다. 비행 상황의 특수성과 제시 시간의 상호작용에 따라 초보자와 전문가의 상황인식은 어떻게 달라지는지 보았을 때, 비행 상황의 제시 시간이 길고 짧음에 관계없이 정상적 상황에서는 초보자와 전문가 집단의 상황인식 차이가 나타나지 않았으나, 비정상적 상황에서는 전문가 집단의 상황인식 정확도가 초보자 집단 보다 유의하게 높은 것으로 나타났다. 전반적으로 볼 때, 비정상적 상황은 전문가 집단의 수행에 미치는 영향에는 큰 영향을 미치니 못하나 초보자 집단의 수행에는 현저한 영향을 미치는 것으로 나타났다.

In this study, Jeonju bibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum, and Sangseonjeon were selected as examples of take-out style Korean foods, and sensory evaluations on a 9-point hedonic scale were conducted with dining staff at UCLA. 54.5% of the respondents in this study were male and 62.7% were Hispanic/Latino, with the respondents fairly evenly split across age groups in a range of 25-54 years. In the sensory evaluation, the most acceptable items were judged as follows: Bulgogi (8.1)>Japchae (7.5)>Sangseonjeon (7.4)>Jeonjubibimbap=kimchijeyukbokkeum (7.3)>Whangpomuk (6.9). Among the 6 Korean foods (Jeonjubibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum and Sangseonjeon), Bulgogi, and Saengseonjeon were the most acceptable items for the female and male respondents, respectively. All of the items were popular with the majority of the responding age groups, with the exception of the 18-24-year groups; in particular, Kimchijeyukbokkeum and Bulgogi scored relatively high on acceptability (7.0) for all respondents. Jeonjubibimbap, Japchae, Whangpomuk, and Saengseonjeon were also found to be acceptable to all respondents except for the African American respondents. We suggest that the Korean foods listed above are applicable items for quick service restaurants in the U.S. market.