Now days, customer’s health awareness is of extreme significance. Food can become contaminated at any point during production, preparation and distribution. Therefore, it is of key importance for the perishable food supply chain to monitor the food quality and safety. Traceability system offers complete food information and therefore, it guarantees food quality and safety. The current study postulates a low cost IoT-based traceability system that utilized RFID and smartphone-based sensors. The RFID handheld reader based on smartphone is utilized to track and trace the product. In addition the smartphone-based sensor is used to measure temperature, humidity, and location during storage and transportation. The proposed system was verified for kimchi supply chain in Korea, and revealed significant benefits to managers as well as customers by providing the real-time product information, location as well as complete temperature and humidity history. The results displayed that compared to the traditional methods, the proposed system is capable of tracking products as well as processing an immense input of data efficiently and effectively.

The commission assessment and cost analysis of a measuring rate system of food waste were performed to account a total budget. The selling price of tax clearance was between about 240 wons and 270 wons, a vinyl bag was sold at from about 260 wons to 290 wons, based on a vessel size of 5L. After one year the measured rate system was enforced, the total cost for buying vessels in the Daejeon metropolitan city area was accounted about 720 million wons. Purchasing cost of bar code tax clearance and vinyl bags were decreased to 215 million wons due to the reduction rate, while the selling cost was increased to 328 million wons, compared with the existing cost. Therefore, the total saving cost was 2,639 million wons per year in the city.

The purpose of this study was to review the operation systems and estimate the food cost of the dining room(進士食堂) in Sungkyunkwan, the highest national education institute of confucianism in the Chosun dynasty. 「the true records of the Chosun dynasty(朝鮮王朝實錄)」, 「Taehak-Ji(太學志)」 and 「Banjungjabyoung(泮中雜詠)」were reviewed. Because the foodservices for the students were related to the Wonjeom(圓點) regulation, the qualification for the national examination(大科), Chosun dynasty government took the much considerations for the operation of the foodservice. Especially, YangHyunGo(養賢庫) was established to support the finances for Sungkyunkwan and took an important role to procure all the supplies including food. The budget of the foodservice was on a large scale. Over 960 suks(石) of rices were needed for the 200 students, and it can be converted as 276,480,000 won for the current price and the food cost per meal can be estimated about 4,000~5,000 won.

Unit price of meal provision in industrial foodservice differs with each business. It is believed that menu management work, contents of menu, and nutrition supply performed by dietitian are different with unit price of meal provision. In this sense, purposes of this study are to examine meal management work and contents of menu, by food cost, at industrial foodservice in Taegu, Kyungbuk area and to evaluate variety of menu and nutrition supply. Results of the study are as follows: 1. Average number of side dishes provided at meal, including Kimchi, was 2 at low unit price, 3.0 at middle unit price and 3.1 at high unit price. 2. Possession ratio of account books using for menu management was low. 3. With regard to kind of menu, high unit price was most various and showed more various, compared to low unit price, especially in cooking oil-used cook methods such as broil, pan-fried food, fry, and roast. 4. High unit price was found as the highest in kind of used food and supply volume. 5. Sugar, Mineral, Vitamine, and Protein were satisfied with standard food content, but fat and calcium were not. 6. Supply volume of food was positively correlated to supply volume of nutrient, but kinds of cook methods and food type were not correlated to that of nutrient.