본 연구는 2006년 1월 16일부터 25일까지 한강 본류와 5개의 지류에서 월동하는 수조류의 군집이 환경요인에 따라 어떻게 다르게 분포하는지에 대해 알아보고자 수행되었다. 66개의 조사지점에서 14개의 환경요인과 종 분포를 평가 분석하였다. 전체 조사지 역에서 총 65종 39,560개체가 관찰되었으며 이 중 한강 본류에서 48종 28,989개체, 탄천에서 14종 1,395개체, 중랑천에서 15종 2,306개체, 안양천에서 22종 5,990개체, 창릉천에서 18종 283개체 그리고 곡릉천에서 24종 597개체가 각각 관찰되었다. 전체 조사지역에서 가장 높은 우점도를 나타낸 종은 8,960개체(22.65%)가 관찰된 청둥오리 Anas platyrhynchos였으며 다음으로 5,546개체(14.01%)가 관찰된 흰뺨검둥오리 A. poecilorhyncha, 5,243개체(13.25%)의 흰죽지 Aythya ferina, 3,180개체(8.04%)의 댕기흰죽지 Aythya fuligula, 및 2,781개체(7.03%)의 비오리 Mergus merganser 순이었다. 오리류는 총 16종 30,650개체가 관찰되었으며 이중 수면성오리(dabbling ducks)는 8종 18,286개체, 잠수성오리(diving ducks)는 8종 12,364개체였다. 주성분분석의 결과로 나타난 66개 지역의 성분도표를 지역적 특성을 고려하여 크게 4개의 집단으로 분류하였으며 평균 종다양도지수와 균등도지수가 가장 높은 집단은 강폭이 넓고 휴식공간이 상대적으로 많은 탄천, 중랑천, 안양천 등의 도심하천으로 구성된 집단1이었으며 가장 낮은 집단은 한강하류나 상류에 위치한 지역과 곡릉천, 창릉천 등으로 구성된 집단2였다. 서울의 도심하천에서 월동하는 수조류들은 주로 강폭이 넓고 수심이 낮으며 쉴 수 있는 공간이 많은 지역을 선호하였다.

This study was designed to identify the actual state of ready-to-eat street-foods usage in a college-town in northern part of seoul. For the empirical study, data was collected from customers who had eaten street-foods and a survey was conducted from 16 to 30, May 2006. The results showed that many respondents had irregular eating habits. More than 60% of them responded they usually skipped breakfast and the reason was no time. It was shown that they have had Frequent snacks and unbalanced diet. The results of survey are as follows ; 1. The major time for street-foods usage: p.m 3-5 (28.77%). 2. The frequency of street-foods usage: 1-2 times/week (43.85%). 3. The street-foods usage days of the week: weekday (52.79%). 4. The mean cost for the onetime purchase of street-foods usage: 1000-3000won (71.79%). 5. The monthly cost for the purchase of street-foods usage: below 50000won (81.84%). 6. The reason for street-foods usage: mainly convenience (60.61%). 7. The reason for minding street-foods : mainly insanitary (40.50)%. 8. Factors considered when choosing street-foods: tastes of the foods (65.08%). Also, it was shown that over 50% of respondents have considered the street-foods as the worth of meal replacement, and taken effective factor on eating habits for influx of new culture. It was indicated that problems of street-foods usage was the unbalanced nutrition for 81.8% of respondents and suggestions for improving the street-foods were sanitary controls for products for 63.4% of respondents.

The purpose of this study was to analyze evaluation variables of service quality of Korean restaurant especially focused on cold noodle restaurants(CNR). The data were analyzed about customer’s expectation of food service quality, service quality was improved by employee’s service in restaurant and employee education in the focus on CNR. The survey was carried out 423 customers and 50 employees in Seoul and Kyunggi province. All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 10.0). The consumer’s evaluation score of service quality were significantly different by consumer’s characteristics. The well planned service at CNR must be developed according to consumer variables such as sex and age group. The evaluation score of service quality were not significantly different by seasonal variation and consumer’s menu selection. The evaluation score of service qualities in CNR were significantly different between customer variables with employees variables. All of the evaluation points of service quality in employees were significantly higher than customers. This result was show that well-trained employees were important factors in consumer satisfaction. Through the employee education program, consumer oriented service mind mort be to developed in employees and employees’ recognition about the importance of service increased the satisfaction of customer using CNR.

The purpose of this study was to investigate the consumption and perception on the effect of cooked rice mixed with multi-grain (CR-MG). Reason for like and dislike, intake frequency and variables related with the satisfaction of CR-MG were also investigated. The data for the analysis was collected from 315 adults who were residing at Seoul·Kyeonggi and Kangwon area and analyzed by the SPSS 11.0 program. The result showed that 84.8% of the respondents consumed CR-MG, showing significant difference by gender and occupation (p〈0.05). It also revealed that they consumed it knowing their effect, showing significant difference by all general characteristics except for resident area and BMI, respectively. Kind of multi-grain (MG) mixed with cooked rice was high in the order of SoRiTae (80.1%) 〉 brown rice (73.4%) 〉 black rice (72.7%) 〉 waxy rice (61.0%), respectively. As for the mixing type of MG, 61.4% of the respondents preferred non-mixed product rather than pre-mixed product. 2 or 3 kinds were preferred numbers of MG mixed with rice, showing significant difference by age (p〈0.001) and marital status(p〈0.05), respectively. 59.9% of the respondents answered 'high nutritive value more than polished rice' as the major reason for like, whereas 31.3% answered 'greatly rough more than polished rice' as that for dislike, respectively. By the use of multiple regression analysis, it revealed that health was the most significant variable which affect the satisfaction of CR-MG. From these results, it was suggested that in view of the high consumption and intention to continue the intake of CR-MG, following studies should be conducted to improve the preference of CR-MG.

This exploratory study is to analyze the status of star menus and suggest the development strategy of star menus in the western restaurants of the tourism hotels in Seoul. The data was collected from the chefs who have been working over 15-years in tourism hotels in Seoul by judgement sampling. The questionnaire was composed of Miller and Pavesic's 'Fifty tips for a successful menu' and Khan's 'The evaluation of menu item development', The 30-menu items were selected from the 1st survey on the menu items that were high in both popularity and contribution margin by menu engineering method. The selected menu items were analyzed by 14 lists: simplicity, ready availability of ingredients, quality, flavor, presentation, preparation, service method, nutrition quality, preference, profitability, serving temperature, descriptive copy of menu and publicity. As a result of the study, appetizer category was recorded the highest score by 4.09. Smoked salmon, Tomato and mozzarella cheese, Cream of mushroom, Cream of asparagus, French onion soup, Grilled beef tenderloin, Grilled rib-eye steak, Roasted lamb rack, King prawn, Seafood spaghetti, Chef's salad, Caesar salad, Organic salad, Fruit plate, Italian tiramisu and Yogurt ice cream were recorded high score. The development strategy of star menu is belows : the menu writer must consider the productivity, effectiveness, popularity and profitability, the regular customers want varieties and creativity in the menu and the operators have to include the star menu items in the set menu.

This study was conducted to investigate factors affecting gone density of university students in Seoul area. Data for food habits, exercise and health-related behaviors were obtained by self administered questionnaires. BQI(bone quality index) of the subjects was measured by an Quantitative Ultrasound(QUS). The results are summarized as follows: The average hight, weight BMI and osteopenia percentage of the male and female student were 173.3cm, 68.6kg, 22.7 and 24.2%; 161.4cm, 54.4kg, 20.9 and 55.5%, respectively. The BQI and Z-score of the subjects were 99.6, -0.3 in male student group, and 82.7, -1.1 in female student group, respectively. Height, weight, fat weight, fat mass and BMI were positively related with BQI in female group. BQI was positively affected by breakfast and frequence exercise in male student group. In female student group, frequency exercise was positively related with BQI. The result of this study revealed that the desirable food habits, dietary behaviors and health-related lifestyles may have a beneficial effect on bone density. They should have practically and systematically organized nutritional education on optimum body weight, good eating habits, weight bearing exercise for higher bone density level.

본 연구는 신갈나무군락, 소나무군락, 아까시나무군락, 리기다소나무군락을 대상으로 최근 11년간(1994~2005년) 식생구조 변화상태를 분석하여 생태적 복원 기초자료 제공을 목적으로 하였다. 4개 군락내에 설정한 고정조사구(1,200m2)내 식생구조 조사결과, 교목층에서는 기존 우점수종들이 지속적으로 세력을 유지 확대하고 있었으며 아교목층은 도시환경에 적응성 이 높은 때죽나무, 관목층 국수나무의 세력을 증가하였다. 샤논의 종다양도 분석결과 신갈나무군락(1.0921→1.0381→1.0633), 소나무군락(0.7071→0.8553→1.0164), 아까시나무군락(0.9255→0.8392→0.8721)은 1998년에 급격히 감소하였다가 최근에 증가하는 추세이었고 리기다소나무군락은 1998년 0.9008에서 2005년 0.8850로 감소하였다. 종수 및 개체수도 유사한 경향이었다. 토양산도는 4.34~5.31로 20년에 비해 다소 양호해졌다.

The purpose of this study were to investigate middle and high school students' food habits and food attitudes, and to assess student's nutrient consumption. A self-administered questionnaire was developed based on review of literature. The questionnaire consisted of three sections (food habits, food attitudes, and food consumption). The questionnaires were distributed to 4,050 students enrolled in 34 middle and high schools located in Seoul, Gyeonggi, and Gyeongnam provinces. A final response rate was 88.2% (3,570) excluding responses that had significant missing data. Data of the food habits and food attitudes were analyzed with descriptive analysis, 2-test, and t-test using SPSS WIN(ver.11.0). The student's self-reported food consumption data was converted into nutrient consumption using conversion factor. Many middle and high school students skipped breakfast and/or dinner. Approximately 29% of the students did not eat vegetables and fruits. Scores of the middle school student's attitudes(19.1) towards foods were significantly higher than those of the high school student's attitudes(18.7)(p〈.001). Student's nutrient intakes were estimated according to the student's self-reported food consumption data. The nutrient intakes were compared with DRIs(Dietary Reference Intakes: DRIs) for their age groups. The result of EAR(Estimated Average Requirement: EAR) cut-point method demonstrated 57.7% of middle school boys, 64.4% of middle school girls, 70.2% of high school boys, and 71.0% of high school girls did not meet EAR for Calcium. Additionally, it showed that 39.0% of middle school boys, 23.7% of middle school girls, 58.4% of high school boys, and 24.4% of high school girls did not consume EAR for Vitamin B1. 25.7% of middle school boys did not meet EAR for Vitamin B2, while 44.4% high school boys did not satisfy EAR for Vitamin B2.

We have focused on the building appearance according to the change of conservation policy and urban fabric in Bukchon, Seoul. The Urban Hanok, urban traditional housing type, had been evolved in modern contort from 1920's to 1960's, that is to say, many buildings(Urban Hanok) in Bukchon area has built up with a lot and road at the same time. But the change of conservation policy has an effect on the urban fabric and building(wooden structure, RC and brick building). Thus many types of building in Bukchon has undergone a various change. The purpose of this paper is to define a change factor of Bukchon buildings. Thus we need to pay attention to policy and urban fabric. We reached the result as follows. First, the change of architecture regulations according to the several policies(an aesthetic area, an altitude area for sky line restriction and so on) brought into building deformation and eventually the historic scenery of Bukchon has been spoiled. Second, the change of policy had an effect on the change of roads and lots. Buildings on a widen road and a united lot was built newly. But new buildings built up with a concrete or brick structure was not in harmony with the historic scenery of Bukchon area. Third, a development method of a large lot with lack prudence(disregarded a scale and size of lot) did damage to Urban hanok and urban fabric. With the understanding on the relationship of buildings, a urban fabric and a policy in Bukchon, we can define the identity and correspond with the urgent request for a the conservation of historic urban scenery In addition we can suggest the policy and the design guidelines for the reservation and rehabilitation for Bukchon, Seoul.

This study was designed to : (a) analyze the menus of the French restaurant in tourism hotel using the menu analysis techniques of Kasavana & Smith and Pavesic, (b) compare the characteristics of the two analysis techniques. The calculations for the menu analysis were done using the MS 2000 Excel spreadsheet program. The menu mix % and unit contribution margin were used as variables by Kasavana & Smith and weighted contribution margins (WCM) and potential food cost % (PFC%) by Pavesic. In two cases, a four-cell matrix was created and menu items were located in each according they achieved high or low scores with respect to two variables. The items that scored favorably on both variables were rated in the top category (e.g., star, prime) and those that scored below average on both were rated in the lowest category (e.g., dog, problem). While Kasavana & Smith's method focused on customer's viewpoints, Pavesic's method considered the manager's viewpoints. Therefore, it is more likely to be desirable for decision-making on menus if the menu analysis techniques chosen is suited to its purpose.

This study was performed to investigate the concentration levels of CO2 and the associated parameters in the subway from lines 1 to 8 in Seoul metropolitan area, during 1 to 30 Sept. 2005. CO2 concentration was measured at the entrance and center in subway passenger cabin by non-dispersive infrared analyser. The associated parameters for CO2 were estimated based on the number of passenger, open and closed doors etc. The mean CO2 concentrations were measured to be 1,646±712 ppm in subway passenger cabins. The CO2 concentrations showed the highest values between 7 and 9 AM in rush hour(p〈0.01). The correlation coefficient between CO2 and the number of passenger was highly significant(r=0.824). The general linear model indicated that subway line, subway location (ground and underground tract), and measurement point (enterance and center of cabins) and running time (morning and afternoon) significantly influenced the concentrations of CO2. An extended study is needed to examine the sources of CO2 in subway cabins and to compare pollutants concentration among subway lines.

본 연구에서는 채식, 비채식 남녀대학생을 대상으로 골밀도를 측정하고 신체계측, 식습관, 운동 등의 요인이 골밀도에 미치는 영향을 조사하였으며 결과는 다음과 같다. 1. 채식남학생은 33명(44.0%), 여학생은 34명(25.2%), 비채식군남학생 42명(56.0%), 여학생 101명(74.8%)이었으며 평균신장과 체중은 채식남학생 172.61cm, 62.42kg, 비채식남학생은175.38cm, 72.52kg, 채식여학생은 160.47cm, 55.76kg, 비채식여학생은 161.77cm, 56.34kg이었다. 2. 평균 BQI은 남학생군에서 채식군과 비채식군 각각 101.73, 107.43이었고, 여학생군에서는 각각 84.15, 89.64이었다. Z-score는 채식남학생 -0.16, 비채식남학생 0.15, 채식여학생은 -1.07, 비채식여학생은 -0.73이었고, T-score는 채식남학생 -0.28, 비채식남학생 0.03, 채식여학생 -1.07, 비채식여학생은 -0.77이었다. 3. 조사대상자의 골밀도 상태를 정상, 골감소증, 골다공증 3군으로 분류하였을 때 골밀도가 정상인 경우는 채식남학생 75.8%, 비채식남학생 83.3%, 채식여학생은 44.1%, 비채식여학생은 60.4%이었다. 골감소증은 채식남학생 24.2%, 비채식남학생 16.7%이었고, 여학생의 경우 각각 55.9, 37.6%로 채식군의 골감소증 비율이 높았다. 조사대상자에서 골다공증은 비채식여학생군에서 2명(2.0%)이었다. 4. 식습관을 조사한 결과 영양보충제를 섭취하지 않는 비율은 채식남학생 66.7%, 비채식남학생 54.8%, 채식여학생 58.8%, 비채식여학생 44.6%이었고, 규칙적으로 식사를 하는 경우는 채식남학생 75.8%, 비채식남학생 50.0%이었고, 채식여학생은 44.1%, 비채식여학생 34.7%으로 채식군의 비율이 높았다. 육식과 채식을 혼합하여 섭취하는 비율은 비채식남학생 83.3%, 비채식여학생 87.1%이었으며, 아침을 매일 먹는 채식남학생은 78.8%, 비채식남학생은 33.3%, 채식여학생 47.1%, 비채식여학생 39.6%이었다. 또한 식사의 양은 과식한다는 응답이 채식남학생 24.2%, 비채식남학생 38.1%, 채식여학생은 29.4%, 비채식여학생 40.6%으로 비책식군의 과식율이 높았다. 5. 식품 섭취빈도는 두부 및 콩제품을 매일 섭취하는 경우는 채식남학생 54.6%, 비채식남학생 16.7%, 채식여학생은 38.2%, 비채식여학생이 16.8%이었다. 우유 및 유제품을 매일 섭취하는 경우는 채식남학생 6.1%, 비채식남학생 33.3%, 채식여학생 14.7%, 비채식여학생은 21.8%이었으며, 녹차, 커피 등 차를 마시지 않는다는 비율은 채식남학생 69.7%, 비채식남학생 28.6%, 채식여학생 29.4%, 비채식여학생 25.7%이었다. 인스턴트 식품을 매일 섭취한다는 응답율이 채식남학생 9.1%, 비채식남학생 21.4%, 채식여학생은 17.7%, 비채식여학생은 14.9%이었다. 6. 운동, 체중 조절 등에 대한 조사 결과 항상 운동을 하는 경우는 채식남학생 30.3%, 비채식남학생 28.6%, 채식여학생 14.7%, 비채식여학생 18.8%이었으며 운동시간은 1~2시간 하는 경우는 채식남학생 30.3%, 비채식남학생 38.1%, 채식여학생은 8.8%, 비채식여학생은 17.8%이었다. 체중에 만족하는 정도를 보면 채식남학생 57.6%, 비채식남학생 23.8%, 채식여학생은 23.5%, 비채식여학생은 15.8%가 만족한다고 하였다. 체중 조절 경험에서 경험이 있는 경우가 채식남학생 3.0%, 비채식남학생 31.0%, 채식여학생은 23.5%, 비채식여학생 31.7%이었다. 7. 골밀도 BQI값과와 몇가지 요인의 상관관계를 살펴보았을때, 채식남학생은 영양보충제의 섭취와 유의적인 양의 상관관계를, 해조류의 섭취정도와 유의적인 음의 상관관계를 나타내었다. 비채식대학생의 경우 골밀도와 여러 요인과는 유의적 상관관계를 보이지 않았다. 채식여학생은 식사규칙성에서 유의적 음의 상관관계를, 식사량과 양의 상관관계를 보였다. 비채식여학생군에서도 비채식남학생군과 같이 전반적으로 유의적 상관관계를 보이지 않았다.

The purpose of this study were to measure brand personalities of deluxe hotels in Seoul, and to identify the difference of brand personality between local and international hotels. The questionnaires developed for this study were distributed to 460 employees in kitchen and F&B departments of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for anaylsis(86.5%) and the statistical analyses were completed using SPSS Win(12.0) for descriptive analysis, reliability analysis and t-test, and AMOS(5.0) for confirmatory factor analysis. The results of this study showed that deluxe hotels have brand personalities relatively strong at 'affection', 'sophistication', 'competence' dimensions, and there was a significant difference by hotel nationality. The brand personality scores of international brand hotels perceived by employees were high at the 'excitement'(p<0.001), 'sophistication'(p<0.001), and 'competence'(p<0.01) dimensions, whereas local hotels were considered more obedient(p<0.01). Overall, it could be a key factor for successful brand management that establish a distinctive brand personality, and a localized brand personality measure will lead to more desirable decision making.

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

We have focused on the roof construction method of Urban Hanok in Bukchon, Seoul. The Urban Hanok, urban traditional housing type, had been evolved In modern context from 1930's to 1960's. We have confused Urban Hanok with traditional Hanok, because they have similar figures. But Urban Hanok have the characteristics as a result of the roof construction method. The purpose of this paper is to define Urban Hanok more concretely, thus we payed attention to the roof structure, specially to the comer that each roof structure meets. So we got some characteristics of the roof construction method of Urban Hanok in Bukchon. First, the roof construction methods of the roof are transformed at the corner parts, where three purlin structure and five purlin structure meet. The collision of the different roof structure has made a lot of types. Second, the roof slope of Urban Hanok is more gentle than traditional Hanok, that is caused by ornamental double eaves and awnings. Finally these characteristics are results of the compact lot size in urban neighborhood. The construction method is a inclusive word that contain materials, composition, ornament and social common sense. With the understanding on the roof construction method of Urban Hanok, we can define the identity and the value of Urban Hanok, And we can suggest the policy and the design guidelines for the reservation and rehabilitation for Urban Hanok of Bukchon, Seoul.

On-The-Fly (OTF) observation method is developed for the efficient use of 6 M radio telescope at Seoul Radio Astronomy Observatory (SRAO). This technique, in which data and information of antenna position are recorded synchronously while driving a telescope regularly and rapidly across a field, provides more efficient use of telescope time and better calibration of the acquired data than the traditional point-to-point observation method does. For the realization of the method, we (1) added RT-Linux modules to the existing operating system, (2) replaced digital voltmeter with voltage-to-frequency converter, and (3) modified many SRAO observation programs. By observing Moon and G78.2+2.7 using this method and comparing them with previous observations, we verify the successful operation and efficiency of the OTF observation mode.

서울시 모델 구역의 건축물을 대상으로 가상 시나리오 지진에 의한 피해를 추정하였다. 다양한 주거 및 구조 특성을 대표할 수 있고 지반 증폭 효과를 고려할 수 있는 지역을 모델 구역으로 선정하였다. 모델 구역 내 건축물은 구조 형식에 따라 11 종류로 분류하였으며 HAZUS에서 제시한 값을 사용하여 역량 곡선(capacity curve)과 취약도 곡선(fragility curve)을 생성하였다. 가상 시나리오 지진의 지반 운동은 인공 지진 운동 생성 방법을 사용하여 생성하였으며 모델 구역을 표토층 두께에 따라 3개의 구역으로 나누고 지반응답해석을 수행하였다. 건축물의 피해 확률은 역량 스펙트럼 방법과 취약도 곡선을 사용하여 계산하였다. 최종적으로 GIS 데이터베이스를 활용하여 모델 구역 내 건축물의 전반적 피해 정도를 추정하였다.

The objective of this study was to identify the primary source of radon in Seoul subway stations, and to investigate a relationship between geology and radon. Especially, we expected that the granite areas would have substantially high levels of radon in subway stations. The indoor radon concentrations in subway stations were lognormally distributed. The geometric mean and geometric standard deviation of indoor radon concentration were 48.11 Bq/㎥ and 2.15, respectively. Indoor radon concentrations of eight measuring sites exceeded U.S. EPA criteria (148 Bq/㎥). The geological structure of the subway station regions under this study is characterized by biotite granite, alluvium, banded biotite gneiss and diluvium. Results indicate that bedrock geology can account for a significant portion of the indoor radon in subway stations. Indoor radon concentrations of one subway station were higher than those of other stations. The bed rock in this particular subway station was that of alluvium. We assumed that the unusual increase in measured radon concentration should be related mainly to the existence of the near inferred fault zone (p<0.0001). We selected ten subway stations with homogeneous bedrock type in order to compare radon concentrations of each basement level. There was a significant difference in radon concentration, depending on the basement levels in subway stations (p<0.05).