The quality and the nutritional ingredients and the functional activation of Nypa fruticans flower stalk was evaluated in this research. It consisted of 7.5% of water, 13.56% of crude protein, 0.84% of crude fat, 9.25% of crude ash, and 68.85% of carbohydrate. 12 kinds of minerals were identified, where the top 3 of them being K, Cl, and Na in order. There were a total of 15 types of amino acid analyzed, with the main amino acids of arginine 30.25%, aspartic acid 26.90%, and glutamic acid 17.12%. Total polyphenol content was 20,190.73 mg/100 g, and the total flavonoid content was 71.73 mg/100 g. The IC50 for DPPH radical scavenging ability was 0.017±0.00 mg/mL for Nypa fruticans Wurmb flower stalk, 0.672±0.01 mg/mL for blueberry, and 1.282±0.03 mg/mL for ginseng. The IC50 for ABTS radical scavenging ability was 0.070±0.00 mg/mL for Nypa fruticans Wurmb flower stalk, 2.918±0.13 mg/mL for blueberry, and 4.131±0.24 mg/mL for ginseng. For this reason, it is considered that containing plenty of polyphenol and antioxidant, Nypa fruticans Wurmb is related to antiinflammation. This research will contribute to production of functional foods and high value materials using Nypa fruticans Wurmb.

The purpose of this study was to develop the NCS-based cooking practice education method by using the full learning model and to confirm its effect. The study design was a pre-post test of the non-equality control group. The subjects of this study included 28 students in the experimental group and 27 students in the control group. The experimental group participated in the NCS-based cooking practice training using the complete learning model, and the control group received only cooking practice training based on the full learning model. The data were collected during the second semester of 2016 and analyzed by SPSS WIN 23.0. The results of this study were as follows: First, homogeneity test showed that pre - homogeneity such as general characteristics, cooking ability, and knowledge of cooking theory were achieved (p>0.05). Second, the experimental group recognized that its cooking ability was high. With respect to the ability to cook food, the ability to cook, and the ability to prepare food ingredients (p<0.01), personal hygiene management, cooking hygiene management, and cooking safety management abilities were not significant. The mean value the experimental group was high. Third, the final theoretical knowledge score was not significant. The average score in the experimental group (69 points) was 5 points higher than that in the control group (64 points). This was about two times higher than the score of 37 points in the first stage preliminary survey. Finally, the final performance score was significant (p<0.05), and the score in the experimental group (89 points) was 5 points higher than that in the control group (84 points). Therefore, the NCS-based cooking education method is confirmed to be an effective method, especially for improvement of the practical ability, improvement of theoretical knowledge, and achievement of perfect learning standards.

This research investigated quality characteristic and sensual characteristic of Chilhyanggye recipe comparing to general Samgyetang, through restoring the recipe recorded in old documents. pH appeared 6.60, high in control group, while Ungchu and Baekssemi Samgyetang displayed respectively 6.42, 6.41, no significant difference from control group, however Ungchu and Baekssemi Chilhyanggye displayed 5.89, 5.90, significantly low. Brightness of breast appeared significantly high in Baekssemi Samgyetang however reddishiness appeared high in Ungchu Chilhyanggye, while yellowishness appeared high in Baekssemi Chilhyanggye compared to other groups. Brightness of chicken leg appeared highest in Baekssemi Chilhyanggye, significantly higher than other groups (p<0.05). Reddishness appeared higher in control group, however appeared low in Samgyetang. Brightness value of soup appeared very high in control group, Ungchu, and Baekssemi Chilhyanggye, which seems to be due to difference in chicken recipe. In case of reddishness, Ungchu Chilhyanggye appeared the highest, and significantly high in order of Baekssemi Chilhyanggye, Baekssemi Samgyetang (p<0.05). Yellowishness appeared significantly high in control group (p<0.05). Hardness of intensity of breast appeared highest in Ungchu Samgyetang and Ungchu Chilhyanggye, and in order of Baekssemi Samgyetang, Baekssemi Chilhyanggye, which seems to be the result of diversity of breed and using vinegar in recipe. Investigation of preference appeared significantly high in color, fragrance, taste, and overall preference in Ungchu and Baekssemi Chilhyanggye compared to control group and Samgyetang (p<0.001). Ungchu Chilhyanggyetang appeared significantly high in overall preference (p<0.001). Calorie appeared higher in Baekssemi compared to Ungchu, while Samgyetang displayed higher value than Chilhyanggye. Carbohydrate appeared higher in Samgyetang than Chilhyanggye. Crude protein content appeared higher in Ungchu breed than Baekssemi breed, on the contrary, crude fat appeared low. Saturated fat and cholesterol apepared lower in Ungchu than Baekssemi.

The purpose of this study is to provide basic data for the development direction and strategy for medicines through analysis of differences in choice attributes according to customers awareness of medicines and experience. In order to achieve the purpose of this study, a questionnaire survey was conducted on dietary education among national network trainees and lecturers by the Ministry of Food, Agriculture, Forestry and Livestock in Daegu, Gyeongsan, and Ulsan, Seoul from December 5, 2016, respectively. First, factor analysis results showed that six factors were extracted with respect to the choice of the restaurant. Second, the difference in each factor according to the recognition and experience of medicinal herbs was the health related factor as sex, females, age 50~59 years, companion others, and publicity and advertising' factors were more important for publicity and advertisement when the gender was female, the customer's age was 40~49 years, the companion was other, and the time of use was during the weekend. Among the factors related to 'getting dressed', the more important gender was female, age 40~49 years, and the other partner, The factors related to 'time' were as follows: sex, age, age 20~29 years, no accompanying companions, no time of use, and time importance. The 'menu' factors were more important for men, gender, women, age 40~49 years, companion for guitar, and usage time for weekend dinner. The 'service' factors were more important in 'service' as sex, male age, age 20~29, companion family, usage time, and weekend dinner.

SNS (Social network service) characteristics are perceived to simplify use. We carried out empirical studies on these parameters to observe the impact on the image of catering SNS online by word-of-mouth. The subjects of the study were as follows: 32.3% (392 persons) 19 years old, 67.7% (821 persons) over 19 years, 51.0% (619 persons) in their 20s, 22.1% (268 persons) in their 30s, 17.6% in their 50s, and 9.3% (112 persons) over 50 years. After verifying the hypothesis proposed that SNS characteristics perceived the ease of use, the significant factor identified in usability were connectivity Speed (β=0.213), playfulness (β=0.246), information (β=0.115), and reciprocity (β=0.357). Dual reciprocity had the most impact. It was observed that a longer impact of these significant factors improved the feel and fun of use. If SNS companies cater to, quick and easy, diverse, reliable and latest information, they can increase the ease of use, and availability, depending on the goals. Also, significant factors in the SNS features and online word of mouth was playfulness (β=0.312), information (β=0.207), reciprocity (β=0.066) and perceived ease of use, and usefulness (β=0.293), double playfulness had the maximum impact. These features provided more fun, reliable information, and could quickly deliver the latest information. The more the perceived usefulness, and ease of use, higher was the online word-of-mouth effect. SNS usage characteristics of connectivity Speed did not show any statistical significance in online word-of-mouth. Thus, catering businesses need to find ways to increase the ease of use, make the usefulness multifaceted, constantly checking the catering information on the SNS and ensuring to get the latest information is from diverse and reliable sources. This would increase the fun for the customer making the SNS to actively be utilized as a marketing tool.

The study is focused on analyzing the SNS using characteristics of the people surveyed, as for the SNS acceptance channel of the food service corporations, accounted voluntarily for 71%. The SNS food service information regarding information of menu, location of store, price, coupon, taste evaluation, event, promotion, reservation and store atmosphere was researched. The most preferred information sharing for SNS food service were researched and found Facebook, blog and others in increasing order. The most preferred media to obtain SNS food service information were smart phone, desktop computer and others. The result of verifying differences in the perceived ease of use were also evaluated according to the food service corporation of SNS using characteristics of the people and was found: the longer period of SNS use, longer was access time: more number of visiting times, higher perceived ease of use. As for the difference in the perceived service value: longer the period of SNS use, more preferred was the blog: the more number of visiting times, the higher perceived service value. As for the difference in the online mouth-to-mouth intention: longer the period of SNS use, longer was access time: the more number of visiting times, the higher online mouth-to-mouth intention. Therefore, these research results provide useful implications in the working-level aspects such as providing basic data and the academic approach of the study, when the food service corporations establish marketing strategies through SNS.

본 연구는 대학서비스에 대한 외식․조리전공 학습자인식 요인이 만족도에 미치는 영향에 관한 연구로 선행연구에서 주로 연구한 서비스품질의 성과와 결과의 질에 초점 두고 있 고, 실질적인 대학서비스의 수준을 향상시키고, 학생의 학습 만족을 이끌어 내기 위한 대학서비스 속성에 대한 연구는 미흡한 수준이다. 이에 본 연구는 대학서비스 중요도와 만족도 를 측정하기 위해 각각의 속성을 비교 분석하는 중요도-만족 도 분석(IPA: Importance-Performance Analysis) 기법을 활용하 여 중요도와 만족도 수준 사이에 존재하는 차이를 파악하고, 대학서비스 속성의 우선순위 항목 등을 측정하고, 향후 학생 들에게 질 높은 서비스를 제공할 수 있고, 경쟁력 있는 외 식․조리전공 대학을 만드는데 전략적 근거를 수립하기 위한 방안을 제시하고자 실증분석을 하였다. 연구결과, 요인분석을 통해 5개의 요인이 추출되었다. 대 학서비스 속성에서 교수의 전공 지식 정도(3.95), 교수의 강 의에 대한 열정(3.91), 실습실의 최신 시설(3.81), 교수님들의 질 높은 교육을 위한 노력(3.80) 순으로 28개 문항에서 3.8점 이상의 높은 점수를 보였다. 그러나 중요도-만족도 평균의 차 이를 살펴본 결과, 28개 항목 모두가 (+)의 값을 보임으로써 대학서비스 속성별 중요도가 만족도보다 높은 것으로 나타 났다. 즉, 대학서비스 속성에 대한 중요도와 만족도의 불일치 가 크게 존재하고 있음을 나타내고 있다. 그 차이 값을 분석 한 결과, 대학서비스 중요속성에 대한 총 평균값은 3.50이었 고, 실행 후 만족도에 대한 평균값은 2.91로 유의한 차이를 나타났다(p<0.001). 본 연구 결과에 따른 시사점은 첫째, 대학 서비스 중요속성에 비해 만족도속성이 미치지 못하여 통계 적으로 유의하게 불일치됨이 나타나, 대학서비스 속성에 대 한 중요성 제고와 체계적인 관리가 필요하다. 둘째, 중요도가 낮은 서비스에 대해서는 과감하게 투자의 방향을 전환시켜 중요도에 비해 만족도가 낮은 속성을 집중관리가 필요하다. 동시에 현재 지속적인 유지를 필요로 하는 서비스라도 지속 적인 피드백 과정을 통해 학생의 욕구를 파악하고, 적절한 서 비스를 제공하여야 한다. 셋째, 대학서비스 중요도 수준만큼 만족도 수준 역시 높아야 학생만족에 긍정적인 영향을 미친 다고 할 수 있으며, 만족도가 중요도에 미치지 못할 때는 학 생 불만족에 영향을 미칠 수 있다는 점을 본 결과는 시사해 준다. 따라서 대학서비스 관계자들은 IPA 분석을 통해 도출된 결과를 바탕으로 대학서비스 속성 인식을 통한 효율적인 학 생 관리와 체계적인 시스템 개발을 통한 수준 높은 서비스를 제공하여야 한다. 본 연구의 한계점과 이를 극복하기 위한 향후 연구의 방향 은 첫째, 심층 분석을 위한 체계적인 조사도구 개발, 설문지 의견조사와 병행하여 FGI(Focus group interview)를 통해 보다 신뢰할 수 있는 결과를 도출할 필요가 있다. 둘째, 대학서비 스 관계자를 대상으로 한 조사 및 계량적 분석으로 다루기 어려운 부분을 심층적으로 다루기 위한 질적 분석의 보완 등 이 적용되어야 할 것으로 본다. 셋째, 대학 재학생들에 대한 만족도를 증진시키기 위한 서비스 속성, 가치, 행동, 특성을 고려한 지속적인 연구가 요구된다.

Rice cake is the most historical food which has been developed from settlement of agriculture and typical traditional food which has manufacture and food historical meaning. Because, the process of rice flour, raw ingredient of rice cake, tells remarkable food processing technology of our nation, and is original form of processed food that we has been taken before agricultural life begun. In this study, contents analysis method is used. Ingredients of rice cakes appeared in ?Gyuhapchongseo?glutinous rice 12 times (42.8%), nonglutinous rice 10 times (35.7%), and the others 6 times (21.4%) used as the main ingredients of rice cake. the rice cake separated into 15 types (53.5%) of steamed rice cake, 2 types (7.1%) of pounded rice cake, 3 types (10.7%) of boiled rice cake, 7 types (25%) of sauteed rice cake, and 1 types (3.5%) of the others. it become data for knowing social and dietary culture of the time. And it is for presenting fundamental material of possibility of modern rice cake.

This study is to implement a model of CPC-mentoring program based on the mentoring theory and research environment analysis as well as to present the operation case of teaching and learning in colleges. Major research results should use the practical research methods utilizing the statistical program in order to verify the effectiveness of the program of CPC-mentoring program by comparing the before with the after of running the CPC mentoring program of the research objects, comparison group (61 people) and experiment group (33 people). After running the CPC mentoring program, whether there was a certification's acquisition or not of the comparison group and the experiment group, a statistically significant difference between the comparison group 34.3% (21) and the experiment group 72.7% (24), (p<0.05) was shown. The goal of the students participating in the CPC-mentoring program was to help one another in order to obtain certification. moreover, by engaging in mutually developing human relationship activities thru various methods, such as adaptation of college life, development of sociality, graduation, etc., good cooperative relationships with one another as well as further development of the relationship was formed. CPC-mentoring program is neither doing only people that want nor being effective for people only that want. A successful matching will naturally lead to all success since mentoring is human relationships is the misunderstanding. The role of a mentoring coordinator(professor) for the operation of a successful CPC-mentoring program and for the application method of detailed CPC-mentoring program was set. In addition, by considering the connectivity with the counseling guidance (shared and individual guidance) of students, which is the characterization direction of technical department of the college, it is expected to make a positive contribution if utilized in a multilateral manner.