The purpose of this study was to develop an effective cost control model for university foodservice operations by analyzing student satisfaction, as well as foodservice income statements for operational characteristics. The specific objectives were to examine the satisfaction of students for various foods service quality dimensions, to determine the financial activities performed in foodservice operations by operational type，to examine their income statement data, and lastly, to compare the student satisfaction for foodservice quality with the financial data of the income statements. A total of 545 students from one university answered a satisfaction survey. πle one-year income statements ofthree union foodservices (self-operated, small-scale contracted, and large-scale contracted) at the same university were analyzed. The results showed that the self-operated union foodservice had lower student satisfaction scores and higher food and labor cost ratios. The small-scale contract management foodservice data indicated the highest student satisfaction scores and the lowest food and labor cost ratios. The large-scale contract management foodservice data showed medium scores when comparing the three union foodservice operations. Overall, by comparing the satisfaction scores and operational profits, the small-scale union foodservices showed the highest satisfaction scores and profit.

This paper describes on the real-time monitoring of net setting and hauling process for fishing operations of Danish seine vessels in the southern waters of Korea as an application of a PC based ECDIS system. Tracking of fishing process was performed for the large scale Danish seine vessel of G/T 90 and 350 PS class using the fishing gear which the length of net, ground rope, head rope and sweep line including warp in both sides were 86m, 104m, 118m and 3,200m, respectively. Tracking information for net setting and hauling process was continuously recorded for 23 fishing operations performed on November and December, 2003. All measurement data, such as trawl position, heading, towing course and past track which was individually time stamped during data acquisition, was processed in real time on the ECDIS and displayed simultaneously on the ENC chart. The results indicated that after the separation of a marker buoy from Danish seiner, the averaged running speed of vessel and the averaged setting period while shooting the seine on the course of diamond shape to surround the fish school in the 23 fishing operations were 8.3 knots and 13.1 minutes, respectively. And with the maker buoy taken on board, the averaged running speed of vessel and the averaged towing period while closing the seine on the straight route was 1.0 knots and 47.0 minutes, respectively. After the closing stage of hand rope, the hand rope was towed by the averaged speed of 2.2 knots during the 13.0 minutes. The average area for route of diamond shape swept by sweep lines of the seine in 23 fishing grounds was 709,951.6m2. Further investigation is also planed to provide more quantitative tracking information and to achieve more effective surveillance and control of Danish seine vessels in EEZ fishing grounds.

All of the city gas companies in Korea must employ the gas safety patrols by law. The gas safety patrols are responsible for the various tasks including daily gas pipeline patrol to prevent gas accidents. Since the size of jurisdiction varies among the city gas companies, it is very difficult to compare their efficiency for the operations of the safety patrol each other directly. The objective of this research is to develop the methodology to analyze and compare the efficiency of the safety patrol's operations among various city gas companies. Several factors that are related to the safety patrol's duty on the gas safety factors were identified and DEA(Data Envelopment Analysis) model for efficiency analysis was developed. Finally, the DEA model was applied to the collected data from six city gas companies. The less efficient city gas companies can benchmark the higher efficient city gas companies in order to improve the safety control systems.

This paper proposes service layout strategy considering service characteristics by the use of benchmarking production system such as layout by P-Q chart, improvement tool, automated system, Toyota production system and lean production system. This paper represents operation methodology of statistical process control using control chart for service performance outcomes.

This study was aimed to determine microbiological quality by adding green tea extracts to chicken meat salad. For this study, Chicken meat salad were prepared with two production method. (method 1: addition of green tea extracts to boiling phase, method 2: addition of green tea extracts to salad dressing) Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during holding at 3, 10, 25±1℃ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.

This study was conducted to develop and evaluate food safety training program for employees in foodservice operations. The developed CD-ROM was consisted of 5 parts: foodbome illness, personal hygiene, food handling in food production steps, HACCP system, and sanitary facilities. It has made slides for all contents, the animation and movie to raise interests and concentrations, and illustrations and pictures to understand. The evaluation checklists were developed 15 questionnaires including understanding(5), information(3), concentration(4), recommendation(2), and the most important factor(1) and measured by Likert 5-point scale. Fifty-four dietitians in Daegu and Gyeongbuk schools, hospitals, and industries foodservice operations responded to the surveys. The results are as follows; The most important part in the CD-ROM was personal hygiene(33.3%). The total mean was 3.95±0.41, 3.91±0.46 on understanding, 3.89±0.50 on information, 3.87±0.55 on concentration and 4.29±0.49 on recommendation. The score was significantly higher in the recommendation part than others. Overall, as the developed CD-ROM has achieved fine score, a study on the effect of education needs to be followed. Moreover, consistent and organized education by developing a variety of sanitation education methods should be conducted.

Many countries of the world is driving forward development of large-scale hub port. They are now pushing ahead with setting up of effective marketing strategies to survive in keen competitions of the 21st century port industry. The port is of ever increasing importance for the bridge connecting sea and road transportation in handling international cargoes. The port, differently from general working places, is a closed area required for security, customs, and quarantine procedures. The loading and unloading is being done differently by ports, cargoes, and ships. To do loading and unloading, a lot of equipment and different types of labor are required, which flow is complicated and safe management is essential. As above mentioned the port is very unique and very deteriorated working place in its working environment. The purpose of this study is to propose ways to reduce and prevent from port accidents. As first step to do this, we have collected 923 accidents happened at Incheon Port during the period of 1994 to 2003. We have thoroughly analyzed characteristics, harmfulness, and risk of the loading/unloading they have done, as well as the accident frequency and relationship between the accidents. As second step to further analyze, We have employed DMAIC technology, an advanced process of 6 sigma presently in spotlight as the best program for management innovation. This analysis results in recognition of important accident characteristics, causes and effects analysis, critical causes of accident, and suggestions to decrease accidents.

Many countries of the world is driving forward development of large-scale hub port. They are now pushing ahead with setting up of effective marketing strategies to survive in keen competitions of the 21st century port industry. The port is of ever increasing importance for the bridge connecting sea and road transportation in handling international cargoes. The port, differently from general working places, is a closed area required for security, customs, and quarantine procedures. The loading and unloading is being done differently by ports, cargoes, and ships. To do loading and unloading, a lot of equipment and different types of labor are required, which flow is complicated and safe management is essential. As above mentioned the port is very unique and very deteriorated working place in its working environment. The purpose of this study is to propose ways to reduce and prevent from port accidents. As first step to do this, we have collected 923 accidents happened at Incheon Port during the period of 1994 to 2003. We have thoroughly analyzed characteristics, harmfulness, and risk of the loading/unloading they have done, as well as the accident frequency and relationship between the accidents. As second step to further analyze, We have employed DMAIC technology, an advanced process of 6 sigma presently in spotlight as the best program for management innovation. This analysis results in recognition of important accident characteristics, causes and effects analysis, critical causes of accident, and suggestions to decrease accidents.

본 연구는 기업의 국제경영활동에 대한 중요한 외생적 환경인 현지국 정부와의 마찰이라는 이론적 모델을 인도네시아 국민차육성적책 사례연구를 통해 분석하였다. 독자모델로 자국산업을 발전시킨 한국과는 달리 다국적기업을 불러들여 자동차산업을 육성한 인도네시아에선 1990년대 중반 미흡한 기술이전 등을 둘러싸고 정부와 현지진출 다국적기업간에 갈등이 발생하였다. 이에 대한 대응으로 인도네시아정부는 독자모델인 `티모르`라는 국민차를 개발하여 이에 특별한 세제상의 혜택을 주며 내국기업이 직접 생산·판매하도록 하고자 하였다. 이는 현지진출 다국적기업의 국제경영활동을 제약하는 것으로 이들 기업의 강한 반발은 물론 투자국의 반발을 초래하고, 결국 IMF 개입과 WTO분쟁해결기구의 결정에 의해 무산되었다. 이 연구결과는 과거와 달리 오늘날의 WTO체제하에서는 다국적기업 경영활동을 일방적으로 규제하려는 현지정부개입은 외부적 제약요인 때문에 실패로 끝나기 쉽다는 것을 말해주고 있다. 이 연구가 우리기업의 국제경영에 주는 시사점은 현지국 정부와의 마찰발생시 한국정부와 전략적 동맹을 맺은 WTO를 통한 대응전략이 국제경영의 위험과 불확실성을 줄여주는 좋은 경영전략이라는 점이다.

Presented in this paper is an algorithm to compute the Voronoi diagram of a circle set from the Voronoi diagram of a point set. The circles are located in Euclidean plane, the radii of the circles are non-negative and not necessarily equal, and the circles are allowed to intersect each other. The idea of the algorithm is to use the topology of the point set Voronoi diagram as a seed so that the correct topology of the circle set Voronoi diagram can be obtained through a number of edge flipping operations. Then, the geometries of the Voronoi edges of the circle set Voronoi diagram are computed. The main advantages of the proposed algorithm are in its robustness, speed, and the simplicity in its concept as well as implementation.

본 연구에서는 서울 소재 초등학교와 고등학교 급식의 위생관리 실태를 분석하므로 학교급식의 안전성을 확보하여 식중독 사고예방 및 급식품질 개선을 이루고자 하였다. 이를 위해 HACCP에 기준한 위생관리 평가도구를 설문지로 개발하여 관리자들이 자가 평가하게 하고,그 결과를 분석하여 위생관리 실태를 파악하고 취약한 부분을 규명하였다. 위생관리 평가도구는 온도 소요시간, 개인위생 및 기기 설비위생의 3영역으로 구분 하여 33문항, 5문항, 15문항씩 총 53문항으로 구성하였다. 평가문항에 대해서는 5점척도를 이용하여 표시하도록 하였다. 조사된 학교는 초등학교 98.4%(253개교), 고등학교 1.6%(19개교)였다. 세 영역중 개인위생에 관한 수행수준은 평균 4.06$\pm$0.57로 나타나 가장 잘 수행되는 것으로 조사되었다. 기기.설비위생의 수행수준은 평균 3.84$\pm$0.53로 나타났고, 온도.소요시간은 평균 3.45$\pm$0.46으로 나타나 보통정도의 수행수준으로 조사되었다. 특히 전체 문항중 수행수준이 가장 낮은 것으로 조사된 ‘조리 후 보관(2.03$\pm$0.94)’의 경우는 현행 학교급식업체들이 조리가 끝난 식품을 취급할 열장 또는 보온 기기, 냉장고를 거의 구비하지 못하고 있으며, 조리된 음식이나 차게 배식하는 음식의 적정 온도유지를 위한 온도계 사용이 전혀 이루어지지 않고 있기 때문인 것으로 사료 된다. 기기 설비위생영역에서 가장 낮은 수행정도를 보인 ‘싱크대의 용도별로 분리사용 여부(3.03$\pm$1.10)’와 ‘손 씻는 시설의 적절한 장소 위치 여부(3.07$\pm$1.13)’의 수행수준을 향상시키려면 적절한 개수의 싱크대를 구비해야 하며, 조리실내에 손 씻는 시설을 갖추어야 할 것이다. 결론적으로 학교급식 안전성 확보를 위한 위생관리 업무 향상을 위해서는 본 연구에서 가장 취약한 부분으로 드러난 시설 및 기기들을 우선 보완해야 할 것으로 사료된다.

The levels of sanitary management procedures in university and industry foodservices, in pusan, were investigated. The questionnaires were administed to ninety three dietitians who managed university (n=21) and industry (n=72) foodservices and then the data were statistically analyzed. When sanitary management procedures were evaluated by 5 scales method of Likert, total mean scores of time-temperature management in the process of meal production, personal hygiene, equipments and facilities hygiene in university and industry foodservice operations were 3.48, 3.76 and 3.27, respectively. In time-temperature management, the scores for storage, purchasing and receiving, pre-preparation, cooking, assembly and service, and hot or cold holding were 3.77, 3.74, 3.55, 3.54, 3.28, 3.05, respectively, in descending order. The management levels for personal hygiene, equipments and facilities hygiene of foodservices had biger serving scale(over 901) were significantly higher than those of lower scaled foodservices(below 900). The scores of foodservices managed by higher aged dietitian(over 31 years) were significantly higher than those of foodservices conducted by lower aged group(below 25 years) in the management procedures of time-temperature, personal hygiene, equipments and facilities hygiene(p$lt;0.05). The dietitian group had the regular sanitary education showed significantly higher scores than irregularly educated group in the management of time-temperature and personal hygiene. The schedule table for clean and sanitation was used in fifty foodservices. Those foodservices revealed significantly higher ratings than the group without the schedule table in the management procedure for equipments and facilities hygiene(p$lt;0.01). The sanitation management level of fifty nine foodservices used daily sanitation ckecklist showed higher score on personnel hygiene, equipments and facilities hygiene than those of unused foodservices group(p$lt;0.05).

Korea market of food service industry has been increased greatly since early 90's with the emergence of professional catering business and the expansion of school food service. Because of the characteristics of food service establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Currently, many catering businesses are interested in HACCP(Hazard Analysis Critical Control Points), a new sanitary management system, and are trying to develop HACCP Plans for their food service establishment. Microbiological hazard analysis, a most important step for developing HACCP Plan, provides also basic information for evaluating sanitary aspect of prepared foods and their materials. There are not extensive data of microbiological hazard analysis for food service operations, especially for prepared foods and raw materials, which are helpful for developing a HACCP Plan. The extensive microbiological hazard analyses for 65 prepared foods and 51 raw materials selected from a couple of food service establishment were performed in this research. These results will provide useful information to determine hazards for developing a HACCP plan, and also to understand sanitary status for prepared foods and raw materials in food service establishment.

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.