The spatial resolution of 3-Dimensional numerical model has a very important influence on the model result. The land-use and orographic effect is also influenced by the spatial resolution of the model. A large errors in model performance are produced depending on the terrain complexity. In this study we performed Air Quality Forecast model (AQF) simulation and analyzed the change in the ozone concentration depending on spatial resolution at small and medium-sized mixed areas with urban and rural area types. As the result, improving the spatial resolution improved the simulation of the downward trend of ozone at night. This was mainly due to improvement of local concentration contaminants at fragmented grid. In the case of wind speed, the model with high-resolution shows better agreement with observation at night.

A travel destination offers a form of novelty to the traveler since it can provide experiences that are not of the everyday variety. Therefore, a search for novelty is important as a motivation factor when planning leisure trips and vacation activities and to identify travel market segments. This study aimed to examine the differences in demographic characteristics, travel style, and preferred food-related activities in accordance with the level of tourists’ novelty seeking. This study investigated potential tourists using a self-administered questionnaire survey, which resulted in 300 usable questionnaires. The respondents of this study were classified into two groups according to their level of novelty seeking: Active novelty-seeking group and Passive novelty-seeking group. These two groups were significantly different with respect to demographic characteristics, travel style, and preference of food-related-activity experience. The results show that the Active noveltyseeking group tended to have a higher proportion of females and specialized jobs, a higher level of monthly income and education, more frequent travel, and preference for food-related activity experience than other groups. The result of this study will be helpful for the tourist industry, which needs to develop culinary and food-related experience tour programs and travel market segments.

The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the “minium 4 hour-kitchen class" and “mandatory internship program” were classified into “indifferent quality” for domestic schools and a “must-be quality” for foreign schools; “well-organized internship guidebook”, “kitchen class limited to 20 students”, “introducing the latest food or restaurant trends”, “library with the latest publications related to major”, “objective instructor's evaluation”, “detailed instructor's evaluation”, “instructor's field experience”, and “decent communication skills on the part of the instructor” attributes were classified into “attractive quality” for domestic schools and “must-be quality” for foreign schools; and “kitchen classes operated by block system”, and “foreign instructors for each ethnic cuisine” attributes were classified into “indifferent” and “attractive quality” for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.

The purpose of this study was to look into how alliance discount cards affect customers using family restaurants by analyzing and identifying the difference in brand equity and satisfaction according to the propensity of using alliance discount cards. For this purpose, 407 customers who have used family restaurants completed a questionnaire survey. The study findings indicated that (1) there were significant differences in brand equity and satisfaction according to the propensity to use alliance discount cards. Moreover, it was found that groups with a strong propensity to use alliance discount cards had higher brand equity and satisfaction than groups that did not; also, (2) it was found that there were significant differences in brand equity and satisfaction according to the intensity of dependency on alliance discount cards. The group with strong loyalty to alliance discount cards went beyond the level of strong propensity to use alliance discount cards, of preference, and of use, which were previously proposed. This study implied that from mid-to long-term perspectives, it was necessary to operate a policy for more active alliance discounts as well as to ensure sufficient options for partnership benefits. Furthermore, it was essential to maintain the menu and service quality of restaurants, which were intrinsic factors for elevating brand equity and satisfaction in restaurants among dining customers.

This study sought to prove the validity of Hansik Yangnyomjang classification Korean culinary education. survey was conducted among Korean Cuisine professionals, culinary instructors, culinary professionals and potential students from various backgrounds. ata were collected by self-administered questionnaires and analyzed by reliability analysis, frequency analysis and t-test. any differences in terms of the validity of Hansik Yangnyomjang classification between groups based on their majors, teaching experiences, and knowledge of sauce classification. First, the result showed that fermented Jang is core element Korean cuisine. Second, Hansik Yangnyomjang classification needs to be organized around Balhyojang. Third, Hansik Yangnyomjang classification for beginners and foreigners who want to learn Korean Cuisine relatively easily. Finally, the term ‘sauce’ is not suitable for replacing Yangnyomjang.

This study sought to identify unique semiotic codes of Korean cuisine, including table settings, service styles, service ware selection, cooking techniques, and the logic behind menu composition. This research also aimed to verify that yangnyomjang reflects the code of Korean food culture. One of key findings from this study was that hidden codes of Korean food were found in their daily set-up for bapsang (dining table), which was found to decodify polysemic characteristics with an emphasis on harmony. These semiotic codes were influenced by the yin and yang philosophy and impact dining activities in our daily lives. Korean bapsang, composed of bap (rice), guk (soup) and banchan (side dishes), helps every individual diner share the semiotic codes of Korean cuisine within the context of paradigm and syntagm. Yangnyomjang, a major component of the Korean menu, also represents a unique code of Korean cuisine in its structure, main ingredients, production, and usage. This study also mathematically verified that a synchronic table setting of Korean cuisine provides diners with more opportunities for potential flavor combinations, compared to the Western service setting.

This paper focuses on the after synthesis of CdTe quantum dots(QDs) in aqueous solution. CdTe nanoparticles were prepared in aqueous solution using mercaptocarboxylic acid or thioglycolic acid(TGA) as stabilizing agents. QDs emit light smaller than the nano size. The contents of the mercaptocarboxylic acid, and a kind of raw material, were revealed for a period of time. We succeeded in synthesizing a very high quality QDs solution; we discussed how to make QDs better and to keep them stabilized. TGA is known as one of the best stabilizing agents. Many papers have mentioned that TGA is a good stabilizing agent. We dramatically confirmed the state of QDs after the experiments. The QDs solution can be influenced by several factors. Different content of TGA can influence the stability of the CdTe solution. Most papers deal with the synthesis of CdTe, so we decided to discuss the after synthesis process for the stability of the CdTe solution.

The purpose of this study is to investigate learning desire based on the interests, application of clothing and textiles in Technology․Home Economics curriculum of middle school. For this research, a questionnaire survey was conducted to 404 middle school students living in Seoul and Kyunggi areas. The data was analyzed by frequency, descriptive statistics, Cronbach's α coefficient, one-way ANOVA, and Duncan-test using SPSS 14.0. The conclusions of this study are as follows: First, the perception of middle school student for Technology․Home Economics was low. Students were interested not in the clothing and textile education but in getting dressed specially, and purchasing of clothes. Second, the more interested in the area of clothing and textiles, the higher is the application of apparels coordination, apparel purchase, and apparel management. And the more interested in the area of clothing and textiles, the higher is the desire in class contents. Therefore, teaching-learning methods should be developed to improve middle school students' interests, and applications in the clothing and textiles.

The objective of this study was to examine the effects of relationships between food service companies and their client companies by surveying employees working at cafeterias among a food service companies' client companies. For this purpose, previous research was reviewed, and confirmatory research was conducted using a questionnaire. In the questionnaire survey, the subjects were sampled through convenience sampling from the client companies of A Food Service Company, and 182 valid questionnaires were used in the analysis. The results of this study are summarized as follows. First, the characteristics of the relationship between the food service company and its client companies, which were reputation, communication, operation skill, and contact-point employees' service quality, had a significant effect on trust, and the effect was high in the order of contact-point employees' service quality, communication, operation skill, and reputation. Satisfaction was significantly affected by reputation, operation skill, and contact-point employee' service quality, but not by communication. The effect was high in the order of contact-point employees' service quality, reputation, and operation skill. In addition, reputation, communication, operation skill, and contact-point employees' service quality had a significant effect on long-term orientation, and the effects were high in the order of reputation, contact-point employees' service quality, communication, and operation skill. Second, with regard to the quality of relationships between a food service company and its client companies, trust had a significant effect on satisfaction. Third, among the factors related to the quality of relationships between the food service company and its client companies, trust and satisfaction had a significant effect on long-term orientation, and the effect of satisfaction was higher than that of trust. This study has scientific significance as one of only a few studies on factors affecting the long-term relationship between food service companies and their client companies, along with managerial implications that contact-point employees' capabilities are most important in service businesses, and thus efforts should be made at employing and educating them properly.

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as ‘fermented foods’, ‘seasonal foods’, and ‘medical foods’ and have ‘various spices’. Most students agreed that Korean foods need to be ‘creatively transformed’ and ‘localized’ in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced in the world. But, in contrast to countries including the United States, France, China, Japan, Thailand and Australia that have adopted food promotion and marketing strategies, Korea lacks a similar strategy. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean restaurant franchising could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. Brand chefs, Korean cuisine seminars and promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign) are prudent actions.

The purpose of this study is to recognize the Brand chef(Star chef) in Korean society to globalize the Korean cuisine. There have been so many famous chefs in Europe, USA and Japan such as Auguste Escoffier, Paul Bocus, Pierre Gagnaire, Ferran Adria, Thomas Keller, David Bouley, Alain Ducasee and Nobu Matsuhisa. They have developed their own cuisine and food culture and delivered their food culture to the other countries. We must educate the Korean brand chefs to inform our Korean food and Korean culture to the foreign country. The school, the government and the industry must recognize the power of the Korean brand chefs.

The objective of current study is to determine antioxidant activities of Maillard reaction products (MRPs) obtained from Maillard reaction model systems with different combinations of 15 individual amino acids and 3 different sugars(glucose, fructose and lactose). Antioxidant activities of MRPs were determined using techniques of measuring DPPH and ABTS-radical scavenging activities. The results indicated that radical scavenging activities of MRPs were significantly increased compared to individually thermal treated amino acids and sugars. Among the model systems, the systems containing glycine or lysine + sugars (glucose, fructose and fructose) displayed the stronger DPPH and ABTS radical scavenging activities than other model systems. In addition, when the thermal treatment time was increased, radical scavenging activities of MRPs were increased in a reaction time-dependent manner. Further investigation using bioassay-directed fractionation was performed using two model systems (glycine+glucose, lysine+glucose) which displayed the strongest radical scavenging activities. The reaction solution were subjected to partition with a different polarity of solvent (hexane, ethyl acetate, n-butanol, and water) for evaluation of their radical scavenging activity. Among them, ethyl acetate fraction exhibited the strongest DPPH-radical scavenging activity in both model systems.

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and what factors influence older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the silver consumers' education level on eating-out decision making process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers' education level significantly influenced the decision making process in determining where to eat out. Significant differences were found in the Problem Recognition Step(Wilks' Lambda=0.817, F=2.991), Information Search Step(Wilks' Lambda=0828, F=2.218), Alternative Evaluation Step II(Wilks' Lambda=0.741, F=3.596), Purchase Decision Step(Wilks' Lambda=0.859, F=2.223), and the Post-Purchase Behavior(Wilks' Lambda=0.885, F=1.780). The higher education level was, the more directly involved in the eating out decision process. The elderly consumers with university education were likely to 'propose to eat out by themselves'(F=9.346), to obtain restaurant information from the 'printed materials'(F=7.452), to go to 'family restaurant'(F=9.057), 'Japanese restaurant'(F=8.7891) and 'fine dining restaurants'(F=3.936), and to directly express their emotion when they had complaints about restaurant service(F=3.206). In conclusion, older Koreans will become more healthy and wealthy which means the dining out activity will be an important part of their life to socialize with people. Therefore, food service operations should consider the elderly consumers' needs and expectation of restaurant services and actively position themselves for this new market segment.

한반도 주변 해역의 5개 지점(덕적도, 칠발도, 거문도, 거제도, 동해 정점)에서 관측된 기상청의 해양 기상 관측 부이 자료를 이용하여 각 해역에서 바람과 파도의 관계를 분석하였다. 전반적으로는 서해 정점에서는 파도가 바람의 영향을 가장 많이 받고 남해 정점에서는 파도가 바람의 영향을 가장 적게 받으며 동해 정점에서는 그 중간이며 각 정점별 특징은 다음과 같다. 칠발도에서는 풍속이 강한 겨울철의 주 풍향인 북서방향으로 바다가 트여있고 얕은 수심에 의한 여울효과로 가장 높은 파고가 발달하며 풍향과 파향이 다른 정점에 비해서 가장 잘 일치한다. 이에 비해 덕적도는 북서방향이 황해도에 의해 막혀 있기 때문에 취송거리가 제한되어 겨울철에 충분히 발달한 파도가 생기지 않는다. 이러한 취송거리의 제한은 남해 정점에서 더 크다. 북풍이 우세한 남해의 두 정점에서는 북쪽의 육지 때문에 파도의 발달이 제한되어 바람이 강해도 파고는 거의 높아지지 않는다. 남해 정점에서는 어느 방향에서 바람이 불든지 모든 파향의 파가 고르게 유입되며 그 중 우세한 파향은 항상 동중국해에서 유입되는 방향이다. 그 방향은 거문도와 거제도에서 각각 남쪽 방향과 남서 방향이며 이 방향으로는 바람이 약할 때도 파도가 유입된다. 동해 정점에서는 수심이 깊어 파도가 크게 발달하지만 풍향과 파향이 일치하지 않는 경우가 많아 파고의 발달이 칠발도에서 보다는 낮다. 이와 같이 풍속과 더불어 풍향이 파랑발달에 중요한 이유는 풍향에 의해 취송거리가 결정되기 때문이다. 덕적도와 칠발도에서 풍향이 변하지 않고 오래 지속되는 경우를 보면 파향이 풍향과 일치하며 파고는 최대풍속 후에 최대파고가 나타나는 반응시간이 길수록 커지는 것을 볼 수 있다. 그러나 풍향과 파향이 일치하지 않는 동해 정점의 경우에서는 풍속이 크고 반응시간이 길어도 파고가 서해 정점에서와 같이 많이 높아지지는 않는다. 이상의 결과는 풍속이 클수록, 취송거리가 길수록, 지속시간이 길수록 파고가 크게 발달하는 일반적인 경향과 더불어 각 정점별로는 육지와 바다의 방향, 해저지형, 주변해역의 규모 등의 환경조건에 의해 바람에 의한 파도의 발달율이 달라지는 것을 보여준다.

This study was conducted to identify the factors that correlated with food consumption frequency and perceptions of attributes for food selection. The purpose of this study was to improve menu's quality which is related to the food consumption frequency. Taste health and cost perceptions were chosen as the main factors of foods selection from the former related researches. There were differences in foods perception and consumption patterns according to gender. For both of female and male consumers, taste perceptions were highly correlated with consumption of most of foods. Finally, some recommendations which should be considered to correct or improve the quality of menu.