A survey on the preferences and notion about kimchi and kimchi products was conducted from july to october, 1999 to investigate basic information for increasing the consumption of kimchi for sale. 1,241 subjects of women and men aged 10 to 60 in Kyung-nam area participated in this survey. Most of the subjects made kimchi by themselves at home but this rate of making kimchi at home became lower than past, so increment of consumption of kimchi for sale will be expected in the future. When the people buy kimchi, they considered taste first, and then hygiene, nutrition in order. When they purchase kimchi, more men (69.1%) than women(56%) considered taste, but more women(36.1%) than men(20.6%) considered hygiene first. Subjects aged 30 or older groups considered more the hygiene of kimchi than the subjects of 10~20 age groups did.(p〈0.05) And people of household income over 3 million wons considered more hygiene than people of below 1 million wons income group did. People liked manufactured kimchi the packed with whole or partly transparent material in order to observe the contents.(p〈0.05) They liked better kimchi packed with bottle(46.1%) and vinyl(39.6%) than plastic(14.3%) and this tendency was more in the subjects of women(49.8%) and over 30 age groups.(p〈0.05) They prefered 200~500g packing unit of kimchi whether the family size were big or small. Among the processed kimchi products, men liked better a rice covered up with kimchi, a pot stew with kimchi or a soup with kimchi, On the other hand, women liked better a dumplings with kimchi, a grilled food with kimchi, a pizza with kimchi.(p〈0.05) Subjects aged 10 to 20 years old liked all kinds of kimchi products, but people aged 40 or older disliked them.(p〈0.001)

A survey on the preference of kimchi and actual amounts of kimchi intake conducted from july to october 1999 to get basic information needed for the augmentation of kimchi intake. Total 1,241 of women and men aged 10~60 in kyung-nam area participated in this survey. Except people aged 20~30, all of subjects, especially in people aged 60 and over, liked fresh prepared kimchi best, and then fermented kimchi. But all of subjects disliked over fermented kimchi.(p〈0.001) And women(4.3±0.9) liked better fresh prepared kimchi than men(4.2±1.0), men(4.0±0.9) liked better fermented kimchi than women(3.9±1.1).(p〈0.05) In subjects aged above 40, as age grow up, the preference of fermented kimchi and over fermented kimchi grew lower. All of subjects best liked chinease cabbage kimchi, and then chonggak kimchi, kakdugi, yeulmu kimchi, dongchimi in order. And women liked better nabag kimchi, yeulmu kimchi, sesame leaf kimchi, bek kimchi, cucumber kimchi, godulppegi kimchi than men and men liked better chinease cabbage kimchi, kakdugi, dongchimi than women.(p〈0.05) People aged 10~20 and above 60 disliked chonggag kimchi. The preference of kakdugi were high in people aged 10~20, but as age grow up, the preference of kakdugi became lower.(p〈0.001) The preference of nabak kimchi and dongchimi with juice were significantly high in people aged 60 and over but people aged 10~20 disliked. Also subjects aged 10~20 disliked significantly yeulmu kimchi, sesame leaf kimchi, green onion kimchi, bek kimchi, cucumber kimchi, mustard leaf kimchi and godulppegi kimchi and subjects aged 20~30 disliked significantly yeulmu kimchi, mustard leaf kimchi, godulppegi kimchi(p〈0.001). But subject aged 30 and older liked all kinds of kimchi. The amounts of kimchi intake in Kyung-nam area were same level of average amount(100g) of korean intake but the amounts of kimchi intake of men(106.4±74.0) were more than women(96.9±69.5)(p〈0.05)

A bacteriological study of sea water and oyster in Tongyeong coastal area was conducted to evaluate sanitary conditions of the bay and compliance of waters with the recommended bacteriological criteria for the designated area of shellfish cultivation. The Samples were collected at 5 zone, 34 sampling stations(Fig. 1) established once a month from September 1997 to August 1998. During the study period, temperature ranged from 6.9 to 23.6℃, transparency ranged from 2.6 to 6.2 m, chemical oxygen demand ranged from 1.35 to 1.82 mg/l, dissolved oxygen ranged from 5.0 to 9.9 mg/l, dissolved nitrogen ranged from 1.60 to 8.17 ug-ab/l, phosphate ranged from 0.14 to 1.21 ug-ab/l, Chlorophyll-a ranged from 2.03 to 69.9 mg/㎥, respectively. The coliform group and fecal coliform MPN's of sea water were ranged from $lt;3.0-1,600 and $lt;3.0-540, respectively. The coliform group and fecal coliform MPN's of oysters were ranged from $lt;18-6,000 and $lt;18-2,200, respectively. The viable cell counts in oyster ranged from 1.5× 10² to 8.2× 10³. The coliform grnup, fecal coliform, classification of coliform group with IMViC reactions and pathogenic vibrios were analyzed. 437 strains that were obtained from Tongyeoung coastal area seawater samples represented E. coli group 47.5%, C. freundii group 14.8%, K. aerogenes 10.9%, unknown 26.8%, respectively. During the study period, infectious bacteria such as Vibrio cholerae, Salmonella sp. and Shigella sp. were not detected from the samples, but detection ratios ofVibrio parohaemolyticus and Vibrio vulnificus were 12-21% in summer months.

The study was carried out from March to May in 1998 to compare the food habits and food preference of 391 men in Kyung Nam area who were between twenties and sixties. The summarized results are as follow: 1. The 30's were highest(173.8cm) and the 60's were lowest(168.3cm) in their average stature. The 30's were heaviest(68.2Kg) and the 20's were lightest(62.3Kg) in their average weight(P<0.001). Average BMI was highest in the 50's and lowest in the 20's. 2. Average food habit score of the subjects(4.08) was as low as belonging to the poor group and lowest was 20's. 3. The rate of not eating was highest in the breakfast and the subjects ate breakfast more as they were older(P<0.001). The serious problem of food habit was irregular eating time. The subjects ate in the more irregular time as they were younger. 4. 88.9% of the subjects preferred cooked rice and cereals as their main food, kimchi as their side dish and fruit as their eating between meals. 5. We found great differences in the kinds and number of drinkings subjects preferred as their ages(P<0.001). 20's preferred cider and cola. 30's, 40's and 50's preferred coffee and 60's preferred ginseng tea and citron tea. The rate of smoking was higher in 30's and 40's then in 20's and 50's. 6. 72.9% of the 20's and 16.7% of the 60's ate instant food more than 2-3 times a week. They ate Ramen most often because of its convenience. They ate out more as they were younger and preferred Korean food as their eating out menu. 7. The degree of preference in a sweet taste was highest in 20's and lowest in 40's (P<0.01) and the degree in the preference of a sour taste became lower as they were older(P<0.001). Only in the preference of a salty taste, we could find the difference of the BMI level. They showed high degree in the preference of a salty taste as the order of the over-weight group, normal group, under-weight group and fat group. They showed meaningful correlationship between the level of BMI and the degree of preference of a salty taste in 20's and 40's and between the food habit score and the level of BMI in 60's (P<0.05).

최근 IMF 체제하에서 우리경제의 탈출구로 수출확대가 강조되고 있으며, 우리나라의 중소기업들도 수출로 이 난국의 돌파구를 찾겠다고 노력하고 있다. 중소기업이 제한된 자원을 가지고 국제시장을 개척하기 어려운데도 불구하고 높은 수출성과를 올리는 중소기업이 있는가 하면, 그렇지 못한 기업들도 있다. 본 연구는 이들 중소기업간을 구분하여 주는 수출관련변수가 무엇인지를 발견해 보고자 탐험적으로 시도되었다. 선행연구들의 고찰을 토대로 하여 작성된 설문지를 부산지역에 소재 하는 167개 중소수출업체를 대상으로 직접방문면담조사 하였다. 수집된 자료를 판별분석해 본 결과, 수출성과(수출이익률과 수출증가율)에 의해 구분한 4개 수출중소기업군(경쟁우위군(고수출이익률-고수출증가율), 현상유지군(고수출이익률-저수출증가율), 성장잠재군(저수출이익률-고수출증가율), 그리고 상대적열위군(저수출이익률-저수출증가율))을 구분하는 주요한 변수로는 자사상표부착 수출비중, 수출지역수, 국내수출경쟁업체수, 국외수출경쟁업체수, 수출주력제품수, 수출거래처수 등으로 나타났다. 이러한 발견점을 토대로 하여 중소기업의 수출성과를 향상시키기 위한 방안을 결론에서 제시하였다.

Consumer's perceptions of the qualities of food and food-related services were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan and Kyeung Nam area. The results are as follows: 1) By age, the elderly group gaved the highest mean score not only for freshness and temperature among the food characteristics but also for cleanliness of dishes and materials of dishes among the food-related service. 2) By occupation, the white collar worker group gaved the highest mean score in all characteristics of food and food-related service than did the blue collar worker group. Especially for courtesy of employees, the mean rating given by the white collar worker group was 3.15/5.00, but by the blue collar worker group was 2.67/5.00. 3) Good appetitive group rated taste of food 3.15/5.00, quality of food vs. food price 3.17/5.00, and freshness 3.15/5.00. But poor appetitive group rated taste of food 2.44/5.00, quality of food vs. food price 2.65/5.00, and freshness 2.70/5.00. 4) Men agreed that the rice and soup were right in amount. And women responded that the rice was in a large amount and the soup was not enough. 5) The white collar worker group agreed that the rice, the soup, the side dish, and the kimchi were right in amount. However the blue collar worker group agreed that the rice was right in amount, the soup and the side dish were not enough, and the kimchi was in a large amount. For seasoning of food, the white collar worker group responded that the salty taste and the hotness were just right. But the blue collar worker group responded that the food was neither salty nor hot at all. 6) The taste of food was shown to be positively correlated (p<0.001) with various food item combinations, freshness of food, and the variety of cooking methods.

Consumer's perceptions of the quality of food and food-related servcie were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan Kyeung Nam area. Data from consumers were analyzed by using SPSSPC+ program in terms of 2-test, oneway ANOVA, t-test. The results are as follows: 1) Among the food characteristics, the mean rating for temperature of food was 3.18 over 5, for quality of food vs. food price 2.97, for fresshness 2.96, for taste 2.86, and for combination of colors 2.73; 2) In the food-related service, the mean rating was 3.20 for cleanliness of dishes, 3.18 for quality of dishes, 3.01 for varity of food items, 2.95 for courtesy of employees, and 2.57 for availability of favorite food. 3) Self-operated foodservice showed higher mean ratings in nutrition of food, quality of food vs. food price, and availability of favorite food than does the contracted one. 4) The rice (85.0%) and the kimchi (81.4%) were right in amount, but the soup (42.5%) and the side dish (49.0%) were not enough. 5) In seasoning of food, 45.2% of the respondents agreed that the salty taste and the amount of MSG were just right. However, 38.0% and 37.9% of them responded that the salty tast was strong and the amount of MSG was much. 6) The respondents mostly required the improvement of the taste of side dish, nutrition of food, sanitation of food, and variety of menu items.

How have they preserved the regional historic buildings in Korea? Do they preserve the original value as a historic building. Are there any artificial deformations deteriorating the quality of the buildings? Is the regional system for preservation effective agalnst the artificial deformations of the buildings? These questions are involved in the purposes of this paper. I investigated the historic buildings designated by Kyong-Nam provincial government. As the resuit, variouse patterns of artificial deformation were found. I found that the deformations may deteriorate the original quality of historic building, and it is related somehow to the limitations of regional system for preservation. So I suggest some alternative ideas for preserving the quality of historic buildings against artificial deformation : a. Present system for preservation is not effective for preserving various architectural value such as urban context and landscape, site planning techniques, function of a space, etc. Regional system should be revised for preserving their architectural value or meaning. b. Historic buildings should be classified and should have proper protecting area according to each architectural values or meanings, respectibly: Historic buildings with Urban context and landscape Historic buildings as a part of a complex Historic buildings as a behavorial setting. c. Historic buildings should be graded based on their quality. And standard and criteria for acceptable deformations should be established. d. Periodical inspections by experts should be carried out to check out the deformation.

This study was conducted to evaluate the industry foodservice management practices in Pusan Kyeung Nam provinces and to suggest the guideline for the effective foodservice management. Questionnaire survey method were used in this study. Questionnaire were administered to 307 dietitians in Pusan Kyeung Nam. Data were analyzed for frequency, percentage, and χ2-test using SPSS-X Package. The results are as follows: 61.7% of industry foodservice establishment serviced foods over three times a day and 18.0% of them were less 500 won in the cost of food. 64.5% of the dietitian had less 3 years experiences, and they are not fully performed the effective management in nutrition education, job design and utilization of standardized recipes. Equipped facilities in surveyed foodservice operations were assessed as the insufficient condition, especially, efficient facilities such as a cutting machine were scarcely make up.

The 98 and 116 isolates of Pyricularia oryzae collected from Gyeong-nam Province in 1982 and 1983 were differentiated by using Korean differential rice cultivars. Twelve races from98 isolates and 11 races from 116 isolates of P. oryzae were classified indicating that KJ races group was and KI group was in total. The races KJ301 and KJ 401 were ca. in frequency among races identified.

(1) 한국각지에서 분리한 수도백엽고병균 30균주를 일본의 4계통의 Bacteriophage를 공시하여 분류하여 본 결과 A' 및 B계통의 다음 2종류로 분류하였다. A' 계통 및 에 감수성이나 , 에는 저항성이었다. B계통 : , 및 감수성이나 에 저항성이었다. A'계통은 에 저항성이나 일본의 A 계통은 에도 감수성이었다는 점이 상이하였다. (2) A' 계통균이 국내에 가장 널리 분포하고 있었으며, 계통간의 지역별분포상황은A'계통균이 경기이남에 않았으나 B 계통균은 수원 및 그 이북지방에 분포하고 있었다. (3) 동일품종간에 있어 균의 계통분포는 균일성이 없었다.

Given the rise in international tourism and the rapid growth of the Vietnamese economy, the hospitality industry in Ho Chi Minh City, Vietnam’s commercial hub, has been facing severe labor shortages due to competition with other fast-growing parts of the economy. These struggles to acquire high-quality employees is strangling future growth and placing new importance on the role of recruitment. To better understand the effectiveness of an organization’s recruitment strategy, recruiters need to ascertain the Job Pursuit Intention (JPI) of job seekers to efficiently align an applicant’s work notions with the organization’s goals. This study aims to investigate the factors impacting on JPI among employees working in the hotel sector in Ho Chi Minh City. Secondary data are from previous studies and primary data are from consultation with 10 experts, group discussions and five in-depths structured interviews with 15 random employees and 302 survey questionnaires with employees working in three five-star hotels. Cronbach’s Alpha, EFA, T-Test, ANOVA are used for statistical analysis. The findings show that compensation, career advancement, and work-life balance affect JPI of job seekers, in which compensation is the most influential factor. Furthermore, recommendations for recruiters, further research and limitations of this study have been laid out.

This research focuses on identifying and measuring key personality factors affecting the job performance of salesperson working in the machinery industry in Vietnam. A total number of 218 salesperson working in machinery industry were surveyed. After evaluating Cronbach’s Alpha and using the regression analysis technique, the results show the impact level of personality trait factors affecting the job performance of salesperson working in machinery industry. Ordered from the highest to the lowest effects on job performance, these factors are: agreeableness, openness to experience, conscientiousness, extraversion, and neuroticism. Five research hypotheses are accepted. Specifically, openness to experience, conscientiousness, extraversion, and agreeableness have positive impacts on job performance of salesperson working in machinery industry in Vietnam. However, neuroticism has a negative impact on job performance of salesperson. This research results indicate the level of impact of personality traits on the sales staff performance in machinery industry. Many people apply to this profession as a career choice. Each occupation is suitable for certain personality trait, which changes very little during adulthood. Research also shows that each personality trait always has its strengths and weaknesses. The educational environment should create conditions for learners to develop their character in a natural way.

The study seeks to explore the factors affecting the access to credits by individual customers at commercial banks in Tra Vinh province, Vietnam. Based on these results, the author proposes solutions to further improve the ability to serve individual customers at commercial banks in the province in the future. The study was conducted with a method of collecting primary data of 300 individual customers including 150 people with access to credits and 150 people without accessing to credits at six commercial banks in Tra Vinh Province, Viet Nam – Bank of Agriculture and Rural Development, Bank for Foreign Trade Commercial Bank, Bank for Investment and Development of Vietnam, Asia Commercial Bank in Tra Vinh, Sai Gon Commercial Joint Stock Bank, and Bank of East Asia. The author has used binary regression methods, and the study found that seven factors affecting the ability of individual customers to access capital, namely, career, qualifications, collaterals, incomes, documents, loan and business plans, and experience. In particular, occupation, experience, and documents are the most influential factors. From the above results, the author proposes policy implications to improve individual customers’ access to credits at commercial banks in Tra Vinh province in the near future.

The study aims to identify the factors affecting employee loyalty in the case of small and medium enterprises (SMEs) in Tra Vinh province, Viet Nam and to find out critical factors affecting the loyalty of employees in SMEs. This is implemented with the method of collecting primary data of 320 employees working at SMEs in 5 districts including: Cau Ngang, Tra Cu, Chau Thanh, Cang Long, Tieu Can) and Tra Vinh City, Viet Nam. Using the multivariate regression method, the researchers have found 6 factors affecting employee loyalty: colleagues, leaders, job characteristics, remuneration policies, organizational culture, and working environment. Particularly, learning opportunities may not be not statistically significant for employees' loyalty towards small and medium-sized enterprises in Tra Vinh province. From the above research results, the authors have proposed implicational piolicies such as: focusing on colleague relationships, improving leadership of business owners, attaching importance to appropriate work arrangement, having appropriate remuneration policies for laborers, building effective organizational culture and working environment to improve employee loyalty at SMEs. From the above policy implications, helping business owners realize the aspirations of workers in small and medium-sized enterprises more closely in the future, in order to sustainably develop the business system in Vietnam.

In this study, monthly average values of BOD, COD, and TOC observed for 10 years (2008–2017) in the Nam River were estimated, and monthly variations of BOD, COD, and TOC were analyzed. Monthly average COD was always higher than monthly average BOD; monthly average TOC was high from June to September when rainfall was high. Monthly correlation coefficients between BOD and COD ranged from 0.57 to 0.94, those between BOD and TOC from 0.45 to 0.93, and those between COD and TOC from 0.75 to 0.93. The correlation coefficients were high from November to February when rainfall was low. Regression analyses for monthly average water quality data of the Nam River classified into dry season (October to April) and wet season (May to September) were conducted. Correlation coefficients were higher in the dry season than those in the wet season, and the determination coefficients of linear regression functions for BOD and COD with TOC were also higher in the dry season than those in the wet season. From this study, it can be concluded that it is appropriate to use monthly data to analyze the correlations among BOD, COD, and TOC in the stream. To analyze the relationship between TOC flowing into the stream and BOD/COD, it was found that seasonal characteristics should be considered.

The paper aims to provide some recommendations to improve the operational capacity of the Tra Vinh Provincial Center of Public Administrative Services and to improve the effectiveness and efficiency of management in the State administrative agencies. The study on people's satisfaction towards public services of Tra Vinh Provincial Center of Public Administrative Services was conducted by collecting primary data of 300 people who used public services provided by this Center from September 2018 to November 2018. By using the multivariate regression method, the author found that there were a number of factors affecting people's satisfaction towards public services at the Center, including procedures, service fee, and attitudes of the staff, empathy, staff capacity, and trust. These factors had an impact on people's satisfaction towards public administrative services performed by staff officers from Tra Vinh Provincial Center of Public Administrative Services. Since then, the study has proposed policy implications to improve people's satisfaction on service quality at the Center such as: Develop a flexible charge mechanism of public services; Enhance the sense of responsibility of staff officers; Pay attention to improving administrative procedures; Establish trustworthiness to people; Pay attention to professional improvement; and Build up a friendly and respectful team of staff.

The study aims to investigate factors influencing business households’ decision for borrowing credit: the case of commercial banks in Tra Vinh Province, VietNam. The study was conducted by collecting data from 300 business households traded at four commercial banks in Tra Vinh province (Viet Nam bank for agriculture and rural development, Tra Vinh Branch; Viet Nam jointstock commercial bank industry and trade, Tra Vinh Branch; Asia joinstock commercial bank, Tra Vinh Branch; Viet Nam jointstock commercial bank for foreign trade, Tra Vinh Branch). By the use of the Binary Logistic regression method, the research found out that the factors influencing to borrow credit of household business’s decision including: banks brand names, loan interest rates, service attitude, and loan procedures. Of those, the banks brand names and lending interest rates have the strongest impacts on borrow credit decision of business households at commercials banks in Tra Vinh province. Since then, the study has proposed solutions to improve access to credit of business households in commercial banks in Tra Vinh province in the coming time, such as: developing a bank brand; the development of flexible lending interest rate policies; improve service style of bank staff; at the same time, simplifying lending procedures.

The paper aims to investigate empirical causes of poverty of the Khmer ethnic people and suggest policy implication to help the Khmer ethnic people escape poverty in Tra Vinh province and the Mekong Delta. The study has been conducted with direct interviews with 300 Khmer households living in seven districts and cities in Tra Vinh province and with the use of multivariate regression. The research results show that a number of causes that affect poverty of poor households include lack of capital for production, lack of means of production, poor health and lack of labor, large families, lack of job opportunities or unemployment, and lack of willingness to escape poverty and education. Thus, there should be poverty reduction policy for the poor househlods in the coming time. Based on the current situation and regression results, the authors propose a number of recommendations: 1) Focus on preferential loan policies for poor people 2) Provide occupational training programs for improving incomes for the Khmer ethnic households 3) Build up special infrastructure in the Khmer ethnic areas 4) Focus on promoting cultural and belief institutions in areas of the Khmer ethnic people and 5) Improve and build up healthcare clinics services and facilities.

In this study, seasonal Mann - Kendall test method was applied to 12 stations of the water quality measurement network of Nam-River based on data of BOD, COD, TN and TP for 11 years from January 2005 to December 2015 The changes of water quality at each station were examined through linear trends and the tendency of water quality change during the study period was analyzed by applying the locally weighted scatter plot smoother (LOWESS) method. In addition, spatial trends of the whole Nam-River were examined by items. The flow-adjusted seasonal Kendall test was performed to remove the flow at the water quality measurement station. As a result, BOD, COD concentration showed "no trand" and TN and TP concentration showed "down trand" in regional Kendall test throughout the study period. BOD and TP concentration in "no trand", COD, and TN concentration showed an "up trand" tendency in Nam-River dam. LOWESS analysis showed no significant water quality change in most of the analysis items and stations, but water quality fluctuation characteristics were shown at some stations such as NR1 (Kyungho-River 1), NR2 (Kyungho-River 2), NR3 (Nam-River), NR6 (Nam-River 2A). In addition, the flow-adjusted seasonal Kendall results showed that the BOD concentration was "up trand" due to the flow at the NR3 (Nam-River) station. The COD concentration was "up trand" due to the flow at NR1 (Kyungho-River 1) and NR2 (Kyungho-River 2) located upstream of the Nam-River. The effect of influent flow on water quality varies according to each site and analysis item. Therefore, for the effective water quality management in the Nam-River, it is necessary to take measures to improve the water quality at the point where the water quality is continuously "up trand" during the study period.