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.

국제화된 시장 환경하에서는 국내 요인 뿐만이 아니라 다양한 해외 요인들을 활용하여 다른 기업이 모방하거나 창출하기 어려운 기업 고유의 핵심 역량을 확보 할 수 있느냐가 기업의 경쟁력을 결정짓는 관건이 된다. 경쟁우위 요인을 창출하기 위해 국내 요인 외에도 해외요인까지 활용할 수 있게 하는 것이 국제경영 활동의 역할이다. 국내외의 환경을 최대로 활용하여 다른 기업이 갖지 못한 경쟁우위 요소를 만들어 낼 수 있을 뿐만이 아니라 이러한 활동을 계획하고 실행하는 능력이 다른 경쟁사보다 뛰어나다면 국제경영 활동 그 자체가 기업의 경쟁 우위를 창출할 수 있는 핵심 역량의 일부가 될 수 있을 것이다. 국제경영 활동을 통해 얻을 수 있는 경쟁상의 이점은 본질적으로 국제경영을 하는 기업의 경영 활동 時空間이 확대점으로써 얻어지는 것이라고 하겠다. 국제경영 활동은 기업 활동 공간을 지리적으로 확대할 뿐 아니라 시간적 차원에서도 제품 수명을 연장하거나 현지의 시장 및 환경 정보를 적시에 획득하여 신속히 반응할 수 있도록 함으로써 경쟁사보다 앞설 수 있게 한다. 따라서 본사, 지역 본부, 해외지점 등을 연결하는 정보 흐름의 네트워크가 국제조직의 골간을 형성하게 된다고 할 수 있다.

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

Central commissary school foodservice operations' practices and their dietitians' job duties were assessed and compared with those of their counterpart of conventional school foodservice operations to find out strategies for early settlement and better management for commissary system. Survey qestionnaires consisted of general background, employees' work schedule and dietitians' job duties. 12 commissary schools(out of 22 existing in Korea) and 77 conventional schools from Kyungkido were participated in the survey. The results of this study can be summarized as follows: 1. Central commissary school foodservice was presently utilized at 5 schools from islands type, 11 schools from rural type, and 6 schools from urban type, consisting total of 22 commissary schools, and 52 satellite schools. 2. Dietitians were evenly employed with their experiences, 55.5% were those with less than 2 years of experience, 44.6% were those with more than 2 years of experience. 3. Commissary schools employed more full-time empolyees(1.8±0.7) than conventional schools(0.3±0.5), however as far as the production capacity was concerned, only the part-time employees played significant roles(p〈.01). Regardless of the number of students, an absolute number of full-time employees were employed, and their duties were not carried out efficiently. The part-time employees of commissary schools performed more loaded work compared to their counterparts in conventional schools. 4. Out of the dietitians' foodservice duties, 'basic food service production(3.9±0.7)' were carried out adequately, whereas 'nutrition education and advertisement(2.5±0.6)' and 'administrative affairs and information related duties(2.8±0.9)' were not. In order to enhance their working capacity, systematic organizational reforms are imminent. 5. Survey results also showed that dietitians performed less duties at satellite school than at the central commissary. This indicates more systematic foodservice management practices are urgently needed.

Hydride analysis is required to assess the mechanical integrity of spent nuclear fuel cladding. Image segmentation, which is a hydride analysis method, is a technique that can analyze the orientation and distribution of hydrides in cladding images of spent nuclear fuels. However, the segmentation results varied according to the image preprocessing. Inaccurate segmentation results can make hydride difficult to analyze. This study aims to analyze the segmentation performance of the Otsu algorithm according to the morphological operations of cladding images. Morphological operations were applied to four different cladding images, and segmentation performance was quantitatively compared using a histogram, betweenclass variance, and radial hydride fraction. As a result, this study found that morphological operations can induce errors in cladding images and that appropriate combinations of morphological operations can maximize segmentation performance. This study emphasizes the importance of image preprocessing methods, suggesting that they can enhance the accuracy of hydride analysis. These findings are expected to contribute to the advancements in integrity assessment of spent nuclear fuel cladding.

Various radioactive metal wastes are generated during operation and decommissioning of nuclear facilities. Radioactive metal wastes with complex geometries or volumetric contamination can be difficult to decontaminate and disposal costs may increase. To solve these problems, the radioactive metal wastes can be treated by melting method. In this study, we designed a melting furnace system of air induction melting type, which is widely utilized due to its advantages of good thermal efficiency, uniform heating and guaranteed safety for radioactive material. By utilizing the melting furnace system, volatile radionuclides existed in the base material can be captured in the form of gas or dust by the filter. The radionuclides whose chemical properties can easily form metal oxides present as slag. For this reason, the specific radioactivity of the base material can be reduced. Radionuclides that are difficult to transport to slag and dust are uniformly distributed in the base material. A dedicated power supply and a transformer were necessary to be included in the melting furnace system since the induction furnace uses high-frequency currents. In addition, a hood is placed on top of the furnace to capture fumes generated during melting, and additional hoods were installed around the furnace to remove airborne dust. In particular, a dust collection unit consisting of a cyclone and a HEPA filter were constructed to effectively collect dust containing radionuclides. During the melting process, the slag is removed and accumulated separately, and the ingot production system was designed to produce the ingot using molten metal. The furnace was constructed for tilting the molten metal by moving the furnace using hydraulic system. The water cooling system and cooling tower were prepared to cool off the equipment with high temperature during melting is cooled off. The above process was specified in the operating procedure developed for this melting furnace system, and the operator shall operate and inspect according to the prescribed procedures. The radioactivity concentration in the sample taken in the step of tilting shall be analyzed whether they meet clearance level for self-disposal determined and publicly announced by the Commission. We can conduct self-disposal for the product of melting furnace system confirmed by the Commission as having the radioactivity concentration by nuclide not exceeding the value determined by the Commission.