Purpose: This study describes and seeks to understand the experiences of Korean nurses at a specialty hospital in the United Arab Emirates. Methods: Data were collected from September 12 to October 12, 2023, through in-depth interviews with 10 Korean nurses who had worked at a specialty hospital in the Middle East for more than five years. Recorded interviews were transcribed verbatim. The data were analyzed using the qualitative thematic analysis method suggested by Braun and Clarke. Results: The analysis identified four themes and 10 sub-themes. The themes are as follows: “Job insecurity and a rapid change of employment conditions”, “Stress of a dual organizational culture”, “Confusion due to cultural differences”, and “Advantages and rewards of working abroad”. Conclusion: Korean hospitals expanding into the Middle East through international medical projects can utilize the information gleaned from Korean nurses' experiences at the United Arab Emirates Specialty Hospital.

Recently, a novel cast-in specialty insert was developed in Korea as an anchor for lightweight pipe supports, including fire-protection pipes. As these pipe supports and anchors play a critical role in transferring loads of fire-protection pipes to structural members, it is crucial to evaluate their seismic performance before applying the newly developed insert. In this study, the seismic shear performance of the insert anchors was evaluated through cyclic loading tests based on the loading protocols of ACI 355.2 and FEMA 461. Initially, five monotonic loading tests were conducted on the insert anchors in cracked concrete, followed by cyclic loading tests based on the monotonic test results. The findings revealed that the insert anchors exhibited negligible decrease in shear strength even after cyclic loading. Furthermore, a comparison of the maximum load and displacement of the insert anchors obtained under the loading protocols of ACI 355.2 and FEMA 461 was performed to investigate the applicability of the FEMA 461 loading protocol for anchor performance evaluation.

목적: 소비자를 대상으로 안경사 직업에 대한 인식 현황을 조사하였으며, 안경사의 전문성을 강화하기 위한 방법과 기초자료를 제공하고자 하였다. 방법 : 본 연구의 취지와 자료수집에 동의한 일반인 624명을 대상으로 안경사 제도, 업무범위 및 전문성과 관 련된 설문조사를 수행 및 분석하였다. 결과 : 본 연구에 참여한 대상자가 생각하고 있는 시기능검사에 적합한 장소는 대부분 “안경원”인 것으로 파악 되었으며, 시기능검사를 수행하기에 적합한 사람은 주로 “안경사”로 답변한 것으로 확인되었다. 안경사가 전문성 을 가지기 위해 가장 필요한 것에 대해서는 “안과의사와 비교했을 때 유사한 수준의 전문성”으로 답변한 대상자가 가장 많았으며, 다음으로 “사회적으로 인정받을 수 있는 신뢰도와 책임감”으로 확인되었다. 전문의와 같은 분야별 안경사 양성에 대해서는 “눈과 관련된 전문적인 서비스를 받을 수 있을 것 같아서”의 이유로, 대상자 대부분이 “찬 성”하는 것으로 확인되었다. 결론 : 안경사가 토털 아이 케어 전문가로 거듭나기 위해서는 안과의사와 유사한 수준의 전문성 함양이 요구되 며, 소비자가 요구하는 안경사의 전문성을 확보하고, 미래지향적인 발전 방안을 마련해야 할 중요한 시기로 판단 된다

본 논문은 필리핀 로컬 스페셜티 커피에 대한 소비자의 선호도를 밝히고 일반커피 대비 스페셜티 커피에 대해 소비자들이 부여하는 가치를 추정하는 것에 목적이 있다. 특히 소비자 잉여를 극대화하는 스페셜티 커피의 최적 가격을 분석하여 커피 농가를 포함한 생산자, 투자자들의 이해를 높이고자 하였다. 주 요 연구 결과는 다음과 같다. 1. 응답자들의 연령 및 성별에 따라 소비하는 커피의 형태가 다르게 나타남. 그러나 공통적으로 주로 아침에, 집에서, 습관적으로 커피를 섭취함. 가장 선호하는 커피의 맛은 단맛과 쓴맛임. 대부분의 소비자들은 양조 커피, 압착 커피를 소비함. 2. 고품질의 원두를 엄선하여 만들어지는 스페셜티 등급의 커피 한 잔에 대한 소비자의 평균 지불의사가격은 일반 커피 (42페소) 대비 271% 높은 156페소(약 3.2달러)로 분석됨. 연령이 어릴수록, 학력과 소득이 높을수록, 스페셜티 커피에 대한 사전적 인지도가 높을수록, 향후 스페셜티 커피에 대한 구매 의사가 강할수록 스페셜티 커피에 보다 높은 지불의사가격을 표현함. 3. 로컬 스페셜티 커피는 원두 구매, 가공 및 로스팅, 등급 평가 비용이 발생하여 적절한 가격 인상이 요구됨. 기존 일반 커피 가격대비 40% 인상까지 소비자 후생이 증가하는 것으로 나타나는 반면, 스페셜티 커피 가격이 일반커피 가격대비 50% 이상 인상되는 경우에는 소비자들의 후생이 감소하는 것으로 나타남. 4. 필리핀 소비자들이 지역에서 생산된 스페셜티 커피에 대한 높은 선호를 갖고 있다는 점을 고려하면 현지 스페셜티 커피에 대한 대대적인 홍보가 로컬 스페셜티 커피에 대한 인지도를 높이고 시장 확대로 이어질 수 있음. 이는 필리핀 커피 로드맵, 필리핀 농무부의 지속 가능한 발전 계획 목표 달성에 기여할 것임.

내시경역행담췌관조영술은 적지 않은 합병증이 발생할 수 있는 고난이도의 필수 시술로서, 환자에게 보다 안전한 시술을 제공하며 의료의 질을 높게 유지하기 위해서 췌담도인증의 제도의 필요성이 대두되고 있다. 이를 위하여 현재 한국의 세부·분과전문의 제도를 살펴보았다. 이러한 우리의 현실을 고려하여 학회 내에 췌담도인증의 준비위원회를 설립하여 대한췌장담도학회 회원뿐만 아니라 관련된 모든 학회의 여러 의견들을 모아 명확한 목적과 목표를 제시하는 것이 필요하겠다.

This study evaluated the physicochemical qualities of washed specialty Bourbon Arabica from major producing areas of Rwanda in comparison with two world renowned Arabica coffees: natural/dry Bourbon from Brazil and washed Typica from Ethiopia. Significant differences in most physicochemical properties were observed between coffee growing areas within Rwanda as well as among the three countries. Washed Bourbon from Rwanda and washed Typica from Ethiopia were denser than the natural Bourbon from Brazil. Natural Bourbon from Brazil was found to be 20% more caffeinated whereas roasted washed Typica from Ethiopia contained about 21% higher caffeoylquinic acid (CQA) than the washed Bourbon from Rwandan. Generally, roasted washed Bourbon coffees from Rwanda showed higher acidity properties than Brazilian and Ethiopian coffees. This study indicated that coffee quality may vary even within the same variety from different origins which is due to conditions applied in different coffee growing areas.

Bourbon is the major coffee variety grown in Rwanda. Fully washed bourbon produced in Rwanda is a nascent specialty coffee and no investigation of its quality characteristics has been reported. Thus, this study aimed at providing information about intrinsic flavor characteristics and identifying the most discriminating aroma compounds of this coffee from the major growing areas in four provinces (considered by this study as geographical sub-regions) in comparison with Arabica coffee from Ethiopia and Brazil using electronic nose and electronic tongue. Samples were discriminated and characterized by performing a principal component analysis (PCA). A discriminant factorial analysis (DFA) model was also used to predict the geographic origin of coffee samples based on their flavor characteristics. A similarity was observed between flavor characteristics of coffee samples from western and southern sub-regions as well as between northern and eastern sub-regions of Rwanda. Twenty one most discriminating aroma compounds were found but the identified and confirmed ones are: Butan-2-one, Acetic acid, n-Butanol, 2, 3- Pentanedione, Ethyl-2-methybutyrate, Dimethylsulfide, 2-Prpanol, 2-Methylfuran, Ethylacetate, Ethyl propionate and Heptanal. A DFA model using e-nose was successful in predicting the geographic origin of coffee samples but not with e-tongue. This means that aroma can reliably be used to predict the geographic origin of coffee samples than their taste characteristics. Further investigation is required to test the possibility of origin recognition based on taste characteristics.

This study evaluated the physicochemical quality characteristics of raw and roasted beans of fully washed specialty Bourbon cultivar ofCoffea Arabica“BM 139" from seven of the major coffee growing areas in Rwanda in comparison with a wet processed Typica cultivar from Yirgacheffe, Ethiopia and a dry processed red Bourbon cultivar from Cerrado, Brazil. Tested samples had moisture content between 7.7 and10.2%. Raw coffee from Brazil had the lowest density and darker than samples from other regions. Other samples showed no significant differences in true density. Raw coffee from Kayumbu coffee washing station (CWS), Kamonyi district showed the lowest total phenolic content of 38.4 mg/g solid whereas raw coffee from Nyamyumba CWS, Rubavu district had the highest content of 46.8 mg/g solid. DPPH radical scavenging activity (RSA) ranged from 89.9 to 91.8% and varied little between samples. Raw coffee from Yirgacheffe, Ethiopia showed the highest total titratable acidity of 1.48% as citric acid and totalcaffeoylquinic acidof 82.62 mg/g solid whereas that from Brazil had the highest caffeine content of 18.5 mg/g solid. Raw coffee from Karenge CWS, Rwamagana district was characterized by having the lowest caffeine and trigonelline content (13.4 and 10.3 mg/g solid, respectively). After roasting, there was a drop in most physicochemical characteristics. Raw and roasted coffee samples from Rulindo and Kirorero CWS indicated higher bulk densities which might be due to higher altitudes of these two areas. Caffeine and RSA were not affected by the roasting process. The Brazilian coffee was characterized by higher caffeine content in raw as well as roasted forms. After roasting, coffees from Rwanda were more acidic than Brazilian and Ethiopian coffees. This study revealed that the physicochemical characteristics of the Bourbon cultivar may vary depending on the geographical sub-regions which is due to environmental conditions, processing and agricultural practices.

The purpose of this study was to categorize and comparatively analyze tourists of different life-style groups who visit Yesan according to their lifestyles as well as their consumption behaviors and attitudes towards local foods or specialty agricultural products in order to understand the various needs, attitudes, and behaviors of consumers in each life-style group. Group 1 had a high percentage of single people in their 20s and those who worked in technology. Group 2 had a high percentage of those in their 30s and 40s who were married and were professionals. Group 3 had a high percentage of men and those in their 40s and 50s, as well as a high percentage of high income, highly educated people. Group 4 had a high percentage of those in their 20s or those in their 60s or higher. Compared to other groups, group 4 had a larger percentage of lower income and less educated people. In verifying the difference between life-style groups in terms of their behaviors and attitudes toward local foods and specialty agricultural products, consumption and experience of regional specialty foods showed high average scores in groups 1, 2, and 3, with significant differences from group 4.

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.

일반적으로 현미를 발아시킬 경우 다양한 효소의 활성화로 인하여 GABA, ferulic acid, arabinoxylan, inositol 등의 기능성 성분들이 증가될 뿐만 아니라 조직을 연화시켜 현미의 식미를 개선시키는 것으로 알려져 있다. GABA는 발아현미에 존재하는 기능성 물질 중의 하나로 비단백질 아미노산이다. 본 연구의 목적은 발아 후 품종별 GABA 함량의 변화를 측정하고자 하였으며 이와 함께 vitamin E의 변화와 항산화력의 변화를 측정하고자 하였다. GABA 함량은 비색법을 이용하였고 vitamin E는 HPLC 방법을 항산화력은 ABTS와 DPPH 라디칼 소거능을 이용하여 측정하였다. 본 연구 결과 품종별 현미는 발아 과정을 통하여 GABA 함량은 약 10배 이상 그리고 vitamin E의 경우 tocotrienol이 상당히 증가하였으며 항산화 활성에는 전반적으로 변화가 없는 것으로 나타났다. 특히 큰눈 발아 현미의 경우 GABA 함량이 다른 품종에 비해 월등히 높았고 vitamin E 함량과 항산화 활성은 신명흑찰 발아현미가 높은 값을 나타내었다. 본 연구결과 현미를 발아시키면 GABA 및 vitamin E 등과 같은 생리활성 물질이 증가되고 항산화 활성이 그대로 유지된 기능성 쌀 가공품의 원료를 얻을 수 있을 것으로 생각한다.

The purpose of this research is to develop the management strategy for a take-out specialty sore on the basis of SWOT analysis which requires analysis of internal and external environmental informations. The survey was performed in order to gather the internal and external customer informations for a take-out specialty store. The questionnaires developed were distributed to customers (N=188) and employees (N=23) at 5 take-out specialty store branches from April 25, 2002 to April 29, 2002. The statistical data analysis was completed by SPSS WIN 10.0 for descriptive analysis, factor nalaysis, and Pearson's correlation. IPA(Importance-Performance Analysis) was applied in order to identify the critical management issues which would be explained with the organization's weakness or strength. SWOT analysis was performed through identifying the organizational strength and weakness as internal environment factors and external environmental opportunity and threat as uncontrollable external factors.

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.