The purpose of this study was to analyze food behavior of tourists to develop consumer-oriented local cuisines for the Goseong dinosaur festival. A random sample of 518 tourists took part in one-on-one interviews which were conducted between May 7 and May 28, 2006. The highest percentage of people were in the 30-39 age group, and the over 60 years were the second highest. The participants resided mainly in urban areas of Gyeongnam province and other large Korean cities. Most of the tourists had breakfast at home before leaving for the festival, 27.8% skipped breakfast or bought and ate various food s as a breakfast on the way to the main venue. The proportion of the tourists who wanted to eat lunch at outlets in the main venue was 39.8%, while 34.6% of the tourists brought their lunch boxes. Only 14.5% had a desire to eat lunch at restaurants in Goseong. 33.8% of the tourists were willing to pay 5,000-6,000 Won per capita for the lunch, 15.6% wanted to pay 7,000-10,000 Won per capita. Noodles and Gimbab were chosen as favorite dishes for lunch by 15.4% of tourist while Bibimbab was selected by 12.0%. Various aspects of food behavior were different between the two predominant age groups. For example, the prices and the kinds of meals they wanted, and the places they preferred to eat meals. Therefore, it is suggested that more than 2 kinds of local cuisines have to be developed for the predominant age groups. The price of the local cuisine for the 30s age group should not exceed 5,000-6,000Won, whereas less than 10,000Won is an appropriate price for the over 60s. Menus for children also need to be developed, along with breakfast menus specifically for the 30s age group.

목적 : 본 연구의 목적은 자폐아동이 영상 매체에 관심을 보이는 특성을 활용해서 컴퓨터 동영상 활동스케줄 사용법 지도가 자폐아동의 자발성과 독립성을 향상시키는데 효과가 있는지 알아보는 것이다. 연구방법 : 이 연구 A-B 개별실험 연구설계를 통해 실시되었다. 연구대상은 자폐로 진단된 43개월 된 남아로 현재의 발달수준은 2～3세로 평가되었다. 이 아동은 주의가 산만하고, 부모님이나 교사의 지시를 따르지 않으며, 한 과제를 지속해서 수행하지 못하고, 할 수 있는 과제도 자발적으로 수행하거나 자신이 원하는 것을 자발적으로 요구하지 못하는 것으로 관찰되었다. 독립변인은 컴퓨터에 입력된 동영상 활동스케줄에 따라 아동 스스로 동영상의 각 장면을 본 후, 동영상에 담긴 활동 과제물을 스스로 준비해서 수행하는 것이다. 아동이 할 수는 있지만 자발적으로 수행하지 않는 놀이나 일상생활 활동 11가지의 수행 장면을 10초간씩 동영상으로 촬영한 후 제작된 동영상 활동스케줄을 컴퓨터에 입력해 놓았다. 동영상 활동스케줄 수행과정은 1단계, enter key 누르기, 2단계, 화면에 나오는 장면을 응시하기, 3단계, 화면에서 나오는 동일한 물건을 바구니에서 가져오기, 4단계, 가져온 과제를 수행하기, 5단계, 수행한 과제물을 제자리에 정리하기의 다섯 단계로 구성되었다. 동영상 활동은 1회기에 5회씩 반복 되었으며, 실험은 주 2회기씩 총 8주 진행 되었다. 종속변인은 (1) 지시 따르기, (2) 주어진 과제 수행하기, (3) 자발적으로 행동하기의 3개로 정하였고, 동영상 활동스케줄을 수행한 후 바로 종속변인을 측정하였다. ‘지시 따르기’는 연구자가 임의로 정한 10개의 항목으로 구성되었고 (예, “의자에 앉으세요”), 과제수행 측정을 위해 Grooved Pegboard를 사용하였고, 자발적 행동은 아동이 과제수행 시에 필요한 물건을 아동 주변에 놓아두는 상황을 만들어 놓은 후 자발적 행동이 일어나는지 조사하였다. 결과 : 동영상 활동스케줄의 평균 수행률은 87.5%이었는데, 수행률이 증가할수록 지시 따르기, 과제 수행, 자발적 수행이 향상되는 현상을 보였다. 지시 따르기는 기초선 때보다 평균 46.9%(간격 = 26.7～73.6%), 과제 수행은 평균 48.3%(간격 = 12～60.3%), 자발적 수행은 평균 40%(간격 = 29～69%) 향상되었다. 결론 : 동영상 활동스케줄 활용은 자폐아동의 자발성을 증진과 더불어 과제수행 기능과 지시 따르기 행동을 학습시키는데 효과가 높은 것으로 나타났다. 동영상 활동스케줄 활용은 치료실이나 가정에서 자폐아동의 독립적인 일상생활을 향상시키는데 유용하게 사용될 수 있을 것으로 기대된다.

The purpose of this study was to observe organizationally and suggest specific data of teachers' teaching behavior of physical education in elementary school and raise the efficiency of class through the intervening the teaching behavior of desirable teac

The purpose of this study was examined the difference of learning behavior between learners taught by the educational practice teacher and learners taught by the experienced teacher as well as the teaching behavior of both the educational practice teacher

This research analyzes clean room major fire prevention standard of clean Room (FM, IRI, and NFPA Code), the structure of Performance-Based Fire Safety Design (PBD) applied the korean fire industry situation. Performance-Based Fire Safety can operate effectively the performance of fire protection equipment & building design, so the fitness of fire safety system can be embodied by operating this. moreover, cost to be consume fire safety of real building can reduce and Performance-Based Fire Safety is considered to important technique in fire protection field. A fire in a clean room may cause a serious loss by spreading smoke particles. We will be investigated by using a computational fluid dynamics, for loss prevention by smoke spreading from one fire area to another for clean room and compared the Performance-Based Fire Safety Design with the prescriptive code design. The methodology of fire safety performance-based fire safety design and guarantee of many kinds design skill of fire system and developing design procedure will be very serious one in order to improve efficiency of domestic system. Therefore, This research will be contributing to secure safety of clean room and to set up the performance-based fire safety design in Korea by regulation for the performance-based fire safety design effectively.

This study was to analyse the eating out behaviors of customers who visit a Koran restaurant especially focused on CNR(cold noodle: naengmyun restaurant) and to find out the marketing promotion points. Through the snowball sampling, 423 customers data were surveyed in summer and winter as respects of seasonal variation. The collecting data were analysed descriptive data and statistical different using the Statistical Package for the Social Science(SPSS version 10.0). The results were as follows; The participants of the study were composed of 209 man(49.4%) and 204 woman(50.6%). Most customers were 30's(36.2%), office worker(27.5%) and spend 5,000~10,000 won(46.3%) for eating out. The consumer more preferred a specialty restaurant, the reason was to expect better taste(37.1%). In visiting CNR, the customer frequently ordered complement menu(90.1%) with cold noodle, complement menu should be developed periodically. The important factor to visiting CNR was the accessing convenience for the shop and desirable taking time was within 15 minutes. The buckwheat noodle in broth(mulnaengmyun) was the most favorite selecting menu. And the noodle texture was key evaluation factor in all types of cold noodle and the other factor was different according to the types of cold noodle. The visiting frequencies of CNR were not significantly different according to seasonal variation and sociodemographic variable. Above the half of customers visited at CNR with his/her family. This study find out the suggestion that consumer eating concepts about CNR was family eating therefore the cold noodle. specialty restaurant should be create more delight atmosphere and developed menu for families' eating out place.

The purpose of this study was to examine the mediating role of attitude, subjective norm, and perceived behavioral control on the relationships between past behavior and customers' intention to engage in voice of dissatisfaction responses. Results of the study demonstrated that the inclusion of past behavior improved the predictability of the voice of dissatisfaction response intentions. Furthermore, the mediating analyses indicated that the influence of past behavior was mediated by mediator. In the contests of voice behavior, the effect of past behavior on intention was not mediated by attitude and perceived behavioral control. Meanwhile, subjective norm mediated the relationship between past behavior and the intention to engage in voice behavior.

This study was performed by questionnaire to investigate the dietary attitude and preference of native local foods for Ulsan citizens. The subjects were consisted of 500 citizens living in Ulsan area. The results of the survey are summarized as follows: On frequency of eating of local foods, 'one time per year' scored high as 40.8%. 'Labor-intensive' scored high as 35.6% in cooking methods. 'Rarely' scored high as 43.2% in frequency of cooking at home. A criteria of selection of Ulsan local foods was 57.2% in taste. The recognition score of native local foods was 'healthful food' (3.96 points), 'should be handed down to next generation' (3.94 points), and 'a lot of natural food ingredients' (3.88 points) and 'nutritious food' (3.87 points) in the order. The preferred native local foods of Ulsan area was 'Ulsa pear' (3.97 points), 'Eonyang, Bonggye Hanoobulgogi' (3.86 pionts), 'Raw Fish', 'Haemuljeongol', ‘Gangodeungojjim', 'Suknamsa SanchaeBibimbab' 'Gangdon Natural Brown Seaweed' in that other. On the other hand, the preference for 'Myeoljang', 'Whale Meat', 'Oksamju', 'Meonggejeon', 'Jepyipjangajji' and 'Kimchigam' was very low. Males liked 'Whale Meat', 'Raw Fish', Oksamju' and 'Dombaegi(Shark Meat)', while females liked 'Gandong Naural Brown Seaweed'. The most effectual food for developing tourism merchandising of Ulsan local foods was 'Eonyang, Bonggye hanoobulgogi' and the next is 'Eonyang Dropwort', 'Gangdong Natural Brown Seaweed', 'Myeoljang', 'Ulsan Pear', and 'Oksamju' in the order.