Soswaewon as a typical villa garden of Korea is a symbolic garden that its diverse compositions imply a specific meaning. This study reviewed the purpose of introduction, meaning, and location of the landscape plants as one of the compositions and covering quite a large part of Soswaewon through 48 Yeong (meaning 48 poems of Soswaewon) and Soswaewondo (meaning Map of Soswaewon). In 48 Yeong, 27 verses describe landscape plants as their key poetic matters. The most frequently mentioned top 3 plants are bamboos, pine trees, and Japanese apricots. The three plants are called Sehansamwoo(歲寒三友) showing constant fidelity and loyalty in any changing situations, which was regarded to represent the nature of scholars. And also the study examined the frequency and planting location of the plants in Soswaewon by comparing 48 Yeong and Soswaewondo, and the result showed some differences between them. That seems to be caused by the limitations in the comparison, because in case of 48 Yeong, the location and frequency of landscape plants can be examined only through the context of the verses, and Soswaewondo showed different production time from 48 Yeong and expressed them only in a form of drawing. The plants have symbolic meanings multi-layered and ambiguous. With their symbolic meanings, the landscape plants reviewed through 48 Yeong consistently represent fidelity and loyalty, man of virtue, and hermit. That is, Soswaewon is the garden granting some significance to its compositions by interacting with the things.

The purpose of this study is to investigate factors influencing dietary satisfaction, and their perceived importance and performance, in North Korean refugees according to age. Questionnaires were completed by 220 North Korean refugees and data was analyzed with SPSS software. From our study we determined that fresh food, clean dishes, and proper vegetable oil are of high importance but considered poorly performed. 'Taste' and 'comfort' were factors with low importance but considered well-performed. The IPA technique proved that 8 items including Q4, Q5, Q6, Q7, Q8, Q9, Q11, Q13 were in 'Doing great, keep it up' and no items that got high importance and low performance were in 'Focus here'. North Korean refugees like Korean food more than Chinese, Japanese, and Western food. They specifically want to learn how to cook Korean casseroles, soups, and side dishes(e.g. Myeolchibokkum, Kongjorim). The North Korean refugees who resided in South Korea under a year have difficulties in understanding menus and Western table manners.

This study was conducted to provide fundamental data for the Korean food service industry by researching the awareness and consumption tendencies of 180 domestic foreign residents towards Korean meat dishes. The results showed differences in the preferred types of food depending on gender; men tended to like meats, followed by stews, and rice, whereas women tended to like meats, followed by rice, and stew. The foreigners who participated in this research dined at Korean restaurants at least 20 times per month on average, regardless of their place of residence. Dishes with the lowest intake were suyuk (boiled meat, 66.7%) and dakbokkeumtang (sauteed chicken stew, 67.8%) and dishes with the highest intake tended to be roasts, which are relatively easier to prepare. The types of preferred food were in the order of galbi, bulgogi, and dakgalbi, and the least favored foods were yukgaejang, followed by suyuk, and seollengtang. "It is delicious" was the response found most frequently as a reason for preference regardless of the type of meat dish, and the reason for distaste was: "It is not delicious" This demonstrated that taste was the most important factor when visiting a Korean restaurant. Unexpectedly, sirloin roast, beef galbi stew, chicken stew, samgyetang, and dakbokumtang were not favored because of unfamiliar aroma and taste. In the case of galbi, "It is not very sanitary" was the main factor in responses. For areas of improvement, food sanitation, meat smells left on clothes, and smoke generated during roasting were factors with a high degree of importance, whereas the use of gas burners and the blackening of bowls were found to have a lower degree of importance.

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.

소형망원경을 이용하여 산개성단 내 단주기 미세 변광성을 체계적으로 탐사하기 위한 보현산 천문대 측광 모니터링 프로그램 Short Period Variability Survey(SPVS)의 일환으로, 젊은 산개성단 NGC 129의 90'×60' 영역에 대한 V필터 시계열 측광 관측을 수행하였다. 성단의 관측은 보현산 천문대 155mm 소형 굴절 망원경과 3K×2K CCD 카메라를 이용하여 2004년 10월 12일부터 2005년 11월 3일까지 총 11일간 수행되었으며, 그 결과 전체 2400장의 V 필터시계열 CCD 영상자료 및 성단의 색-등급도를 얻었다. 시계열 자료의 기기등급을 표준등급으로 변환하기 위하여 앙상블정규화 기법(ensemble normalization technique)을 사용하였다. 측광 후 총 9537개별의 시간에 따른 광도변화를 조사한결과 총 66개의 새로운 변광성을 발견 하였다. 새롭게 찾아낸 변광성들은 DFT(Discrete Fourier Transform) 분석과 위상 맞추기 방법(phase-matching technique)을 이용하여 변광 주기를 결정하였다. 결정된 변광성의 주기 및 진폭 변화, 색-등급도 상에서의 변광성의 위치 등을 고려하여 변광 유형을 조사한 결과 9개의 SPB형 변광성과 9개의 δ Scuti형 변광성, 29개의 식변광성, 17개의 장주기 변광성과 기타 2개의 변광성으로 분류할 수 있었다. 본 연구를 통해, 산개성단에서의 변광성 탐사 연구에 소형망원경이 유용하게 활용될 수 있음을 확인하였다.

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 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.

A series of model tests carried out at the CWC of WJFEL for the purpose of prediction of resistance for the performance and improvement of resistance by attaching appendage for the ship of 50 knots class planing hull. The resistance performance evaluation has been carried out for the bare hull and for the appendage hull with two different depth of vertical type wedges. In the bare model test, trim and sinkage is calculated for the planing hull and the resistance is calculated. For minimizing the resistance, wedge appendage is attached and tested. Analysis and tests shows that for a 12.5mm wedge, resistance is minimum and overall power tallied to 5636ps.

This study was performed to document the weight loss diet practice and dietary habit related to weight control in child-bearing Korean women. The subjects were 1,434 women aged 17-39 years. The subjects were classified into 3 groups based on BMI: low weight(LW) BMI < 18.5; normal weight(NW), 18.5 BMI 22.9; and overweight(OW), 23.0 BMI. Anthropometric, general characteristics, weight control practice, and the quality of diet were assessed by a questionnaire. LW group had higher rate of smoking and drinking. They also complained more subjective symptom of anemia and used less nutritional supplementation. Weight loss diet had been practiced by about 40% of subjects and the percent was increased with increasing BMI. The reason of weight loss diet were significantly different by BMI groups(p<0.05); LW to keep body in shape, OW for health. Low BMI group had experienced more side effects after weight loss diet(p<0.05). LW group usually used inappropriate method to control weight such as skipping meals and some of OW group reported using drug to lose weight. All subjects have been skipped their meals of 3.9 times per week, especially 4.3 times in LW group. By mini dietary assessment, most of the subjects did not have regular meals. LW group tended to eat what they like and OW group preferred fried food. This study showed that child-bearing aged women make a ceaseless effort apart from their weight, and LW group have a matter of grave concern because of their dietary habit and weight control practice. Additional research should be necessary to assess the relation of health and weight loss diet in young women.

This study was designed to develop the education and training program of dietitians and cooks in contracted foodservice management company. The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires were hand delivered at the fourteen contracted foodservice management companies by designated coordinators. A total of 286 questionnaires were usable; resulting in a 70.0% response rate. Statistics data analysis was completed using the SPSS for frequency analysis, reliability, mean value, t-test and ANOVA. The results of this study were summarized as follows: 1. The dietitians wanted to take a management course. The cooks wanted to take a culinary education. The dietitians and cooks took an emphasis on service education, foodborne illness & HACCP and sanitation & safety. Service as well as the taste of food and sanitation was emphasized according to the flow of customer satisfaction. 2. Contracted foodservice management company should provide dietitians and cooks with an education for the job to accomplish customer satisfactions.

This study was conducted to serve as the basis for establishing a standard cultivation, which enhances the alternative utilization of pig manure, a major cause of environmental pollution, by finding a means for reducing greenhouse gas emissions for eco-friendly cultivation. In a laboratory, CH4 and CO2 emission patterns were investigated corresponding to incremental pig manure treatments in paddy soil. The emissions peaked 12 to 27 days after manure application in the 100~400% applications. It was found that increasing applications of pig manure resulted an increase in CH4 and CO2 emissions. Additionally, application of more than 150% emitted a larger amount of these gasses than applying chemical fertilizer. However, the test application of 100% pig manure emitted a smaller amount of CH4 and hence Global Warming Potential (GWP) than those emitted by chemical fertilizer. If appropriate amount of fertilization is applied in compliance with the standard application rate, the pig manure may be effective in reducing greenhouse gas emissions and the soil environment made more favorable than with the use of chemical fertilizer.