This study investigated the influence of the quality of a business management consulting service and the mediating effect of utilizing a business management consulting service. For this purpose, data was collected from 200 self-employed workers of the Moonchang market in Dasejun, the Yongdap market in Seoul and the Jatgeoeul market in Gapyeong. The result of the study are as follows. First, it was found that the quality of interaction, the quality of the result and the quality of the physical environment have significant influences over peoples’ financial aptitude. Second, it was found that the quality of the interaction, the quality of the result and the quality of the physical environment have significant influences over peoples’ non-financial aptitudes. Thirds, the evaluation of a mediating effect of utilization of a business management consulting service on the relationship between the quality of a business management consulting service and business performance showed that it has a significant influence in all ways and so this, proved its mediating effect. Therefor, as one of the means to activate traditional markets in Korea, it would be beneficial to actively introduce a business management consulting service and this would achieve a better performance through efforts to change the perception of employees and consultants about post-management of business management consulting services.

The catch performance of the silver-white jig for automatic jigging machine, developed to improve the effectiveness of LED fishing lamp in catching squid, was compared to that of the conventional green jig. The vessels used in this investigation were Haesong-ho (A-vessel), a training vessel of Gangwon State University and Haengbok-ho (B-vessel), a commercial fishing boat. In the case of the A-vessel, five to eight automatic jigging machines were used in the fishing operation with a 31.3 kW LED fishing lamp in summer. As for the B-vessel, fourteen automatic jigging machines were used with a 43.2 kW LED fishing lamp in autumn and winter. The results showed that the catch performance of the silver-white jig was similar to that of the green jig in the case of the A-vessel (p>0.05). However, in the case of the B-vessel, the catch performance of the silver-white jig was superior to that of the green jig in both winter (p<0.05) and autumn (P<0.001). Based on the catch performance results regarding the B-vessel in autumn, it is expected that the annual income increase that can be earned by using the silver-white jig will be KRW 26,385,000.

본 논문에서는 전통 목조건축물로 되어 있는 대한민국의 국보 1호인 숭례문의 구조해석을 수행하고 안전도를 평가하였다. 전통 목조건축의 대부분의 하중을 차지하고 있는 숭례문의 지붕하중을 상세히 산정하고 숭례문의 가구구성 특징을 면밀히 살펴 범용 구조해석 소프트웨어인 midas Gen으로 구조해석모델을 구축하였다. 수직하중에 대한 정적구조해석을 수행하고 주요 수직 수평 구조부재의 안전성과 주요 수평부재의 사용성을 평가하였다. 숭례문의 동적거동특성을 평가하기 위하여 현장에서의 충격해머실험과 구조해석 소프트웨어를 이용한 고유치해석을 수행하고 그 결과를 비교하고 주요모드를 도출하였다. 수직하중에 대한 검토결과 숭례문은 구조적 능력에 여유가 있는 것으로 나타났다.

The purpose of this study is to provide useful information for establishing desirable table manner culture by investigating the perception, practice of traditional basic table manner. The subjects were consisted of 1,261 participants(618 males and 643 females) in Daegu and Kyungpook. The recognition, practice of traditional basic table manner were measured on the five-point Likert scale. The results were summarized as follows: The overall recognition score on ordinary table manner was 3.74 points, and of methods and kinds of dinner services was 2.99 points. The education score on table manner of parents for sons and daughters was 3.66 points, and the necessity score of table manner was 3.92 points. The scolding score of adults for table manner was 2.79 points, and cooking score of side dishes for adult was 3.25 points. In result of analyzing difference between perception and performance of traditional table manner, perception is much higher than performance. Respondents consider that the most perceptional and performant traditional table manner item is 'eating foods inside mouth by not seeing and rushing out'. Meanwhile, 'eating and taking some foods from a main dish' was the lowest perception and performance. The total recognition score on traditional table manner was 77.78 points, and the total practice score on traditional table manner was 71.72 points.