HOTEL F & B에서의 포도주(WINE)에 관한 小考 : Franch Wine을 中心으로

임경환 서라벌대학 1991 논문집 Vol.5 No.-

1. General remarks The wines of France and their unique variety can best be experienced over a meal. Choosing and serving wine is an art which can easily be mastered provide a few rules are kept in mind. ① use glass appropriate for the wine ② serve it at the right temperature ③ serve it in the right place in the general order of the meal. 2. Temperature Make sure that the wines are brought slowly to the correct temperature. ① Dry white wines and rose wines must be served cold but never iced, say between 8° and 12° Centigrade or 46° and 54° Fahrenheit. ② Sweet white wines, Champagne or sparkling wines can be served even cooler, say between 6° and 8° Centigrade or 43° and 46° Fahrenheit. ③ Light and fruity red wines should be served at cellar temperature, say between 10° and 12° Centigrade or 50° and 54° Fahrenheit ④ Serve other red wines at room temperature, that is to say at the temperature of a moderately warm room : ⑤ Clarets between 18° and 19° Centigrade(64° and 66° F.). ⑥ Burgundies between 15° and 16° Centigrade(59° and 61° F.) ◁그림 삽입▷(원본을 참조하세요) 3. General rules ① White wine : · Do not serve too cold. · Do not put wine in deep-freeze. · Do not leave in the refrigerator for more than two hours. · Do not put ice cubes in the wine. ② Red wine : · Do not serve it too warm : "Bring to room temperature" does not mean "heat it" ! · Do not dip the bottle into a bucket of boiling water. · Do not put the bottle on a radiator and forget it! ③ For all wines : · Do not treat them roughly, always bring them to the correct temperature, slowly and gently. ④ Young wines are served coller than old wines. ⑤ Do not forget that wine heats up in the glass during the meal. ⑥ A wine served at between 6° and 8° C.(43° and 46° F.) in a room having a temperature of 18℃. (64° F.) will reach a temperature of 10℃.(50° F.) within about 10 minutes. ⑦ At a temperature of 10℃.(50° F.) the bouquet or perfume of the wine is more noticeable. ⑧ The wine glass should be large enough so that it need not be filled to the brim : ⑨ Remember should have rounded sides and be narrower at the top so that the bouguet is brought out : ⑩ Remember should have a stem to avoid warming the wine through contact with the hands. ⑪ Don't choose a glass for its look alone-a thick or coloured glass can mar your judgement of a wine. ⑫ The ideal is a glass as thin as possible, made of crystal, and absolutely transparent. ⑬ The wine will benefit fully from the light so that its colour, brilliance and clarity can be enjoyed. ⑭ The galss of wine : · Beware of dust on shelves · Beware of lipstick traces · Use dry cloths to wipe glasses - old, wet dish-cloths can give a smell to the glass and so to the wine · Rinse glass in clear tepid water-no detergent 4. The rules of opening a bottle of wine ① If it is a red wine it should have been kept flat away from the light, at a constant temperature for several days-a temperature of between 10° and 12° Centig-rade(50° to 54° F.) ② If there is no deposit in the bottle there is no need to use a wine basket to pour from. ③ If it is an old wine, on the other hand, well-matured and with a tannin deposit(a sign of high quality) then this bottle must be treated with great care. A wine basket will keep the bottle in an almost horizontal position so that the deposit will not be disturbed when it leaves the celler. This wine should be decanted. ④ When the cork is removed from an old wine such as this a few drops might escape and it is wise to place an upturned saucer under the front of the basket to safeguard the table-cloth. 5. How to pour the wine correctly Nothing is simpler but there are a few points to watch. ① Do not pour from a great height. Bring the neck of the bottle near to the glass and let the wine flow gently without gurgling along the sides of the glass. ② Be careful not to rest the neck of the bottle on the glass. ③ A small tip to prevent the last drop falling on the table-cloth : Just rotate the bottle slightly as you lift it up. Wipe the neck of the bottle with a cloth before filling the next glass on your right. ④ When a wine has been in an icebucket and you use a cloth to hold the bottle, make sure you do not completely hide the label which is, after all, the wines's identity card. ⑤ Never fill the glasses to the rim. ⑥ Don't leave a glass empty for too long, but, of course, over-indulgence isn't to be recommended either. 6. The harmony of wine and various foods. The traditions are based on the experience of generations of connoisseurs. The golden rule is to try to find combinations which enhance the quality of both wine and food. ① With fish, oysters, shell-fish A dry, white wine, a light sparkling white or a brut Champagne. ② With entrees and horsd'oeuvres A dry or mellow white wine or a rose wine. ③ With white meat(veal, lamb, pork) or poultry A light red wine with bouquet but not too much body. ④ With red meat(mutton or beef) A full-bodied red wine, generous and powerful. ⑤ With game The same as for red meat, but with feathered birds, serve a delicate and elegant red wine and a powerful red wine with other game. ⑥ With foie gras If served as an horsd'oeuver : a strong dry white wine ; if served at the end of the meal : a rich red wine or a sweet white wine. ⑦ With cheese : Fresh and processed cheese : Mellow white and rose wines or light red wine. Goat Cheese : Dry white and rose wines or light and fruity red wines. Soft cheese with "flowery" or "washed" rind(Brie, Camembert or Pont I'Eveque) : well rounded red wines with much bouquet. Blue cheese(Roquefort and other) : Powerful red wines or sweet white wines. Pressed cooked cheese(Gruyere or Port-Salut) : Dry or sparkling white wines or delicate red wines. ⑧ With dessert Sparkling wine or semi-sweet Champagne, sweet white wine or naturally sweet wines. ⑨ with fruit Sweet white wines, semi-sweet Champagne or naturally sweet wines Champagne on its own can be the perfect accompaniment throughout the meal but have the whole range of the wines of France if you can to enjoy the most perfect gastronomic experience. ⑩ After your coffee Cognac or Armagnac or Fruit Brandies of the many and varied Liqueurs of France.

리조트호텔의 유형에 따른 서비스마케팅 전략개발에 관한 연구

임경환 한국관광산업학회 2000 Tourism Research Vol.14 No.-

N/A

HOTEL의 立地選定에 관한 小考

임경환,李相默 서라벌대학 1993 논문집 Vol.7 No.-

This thesis applies the statistical approach method of the hotel location theory which it had theoretical support of this research, and also the hotel construction style, city planning law, construction law and so on were researched. Additionally, based on the evaluation of the city property value, the real estate investment aspects of the hotel industry was realized. During the research process of the hotel location theory, the resort hotel's location theory and location selection method appeared numerous time, however the research material for the city hotel location selection theory lacked comparably. The location theory is a sub part of economic geography and it has developed concurrently with the resource theory. This gradual development of the location theory serves the purpose of enhancing the planned production and the consumption of human economical activity. Different comparison to tourist resort or recreational hotel, the city hotels located in center of the city or in downtown places the convenience of transportation as the important factor in selecting the location. In many times, these building are of high-rise style but sometimes it is combined within a normal building structure or near station construction. However, they are located in a street where business centers, shopping centers are located and it is used by tourists who seek business, commercial and social convenience and because of this convenience the various banquets, conventions and dinner parties are held by city people. The hotel's location process determines the hotel's characteristic, size and furthermore it determines the success or failure of the business even. Therefore, the accomplishments of the business success and the selection of hotel's location is as apparent as the two sides of the coin and can not be separated and it must be assumed very critical and is worth researching. In future, the more intensive statistical research effort should be applied for the hotel location selection process to further develop hotel industry.

觀光Hotel 事業計劃書 作成節次에 관한 考察

임경환 서라벌대학 1989 논문집 Vol.4 No.-

ELISA Test를 이용한 우리나라 고추바이러스의 종류와 분포에 관한 조사

임경환,정봉구,윤진영 한국식물병리학회 1991 Plant Pathology Journal Vol.7 No.4

Hotel 食飮料 原價管理에 관한 硏究

임경환 서라벌대학 1987 논문집 Vol.3 No.-

In the hotel enterprise the part of Food & Beverage is one of creating profits as well as the part of Room Service and it shows a trend of increasing its relative importance and the cost control of the hotel can be successful at the time when it is matched with a certain direction mixed with many elements and various theories, however, the successful settlement of the cost control must be grasped at a point of view of a positive system and the following matters should be established for the efficient Food & Beverage cost control. 1) It is so hard and serious calculate data and price change is that there must some political supports. 2) It is high to be dependent upon the Forign of Food & Beverage materials and, therefore, its increasing reason must be found out and be decreased. 3) Its correct recognition in respect to the cost control of top manager must be given particularly. 4) The consideration of the cost of these personnels' must be reduced. 5) Their working places and kitchen- must be decentralized in authority and the actual results should be judged throught their objective management. 6) Development of the local products positively 7) Calculation of proper stock on hand.

난독화된 오픈소스 안드로이드 앱을 탐지하는 기법 구현

임경환,김병철,조성제 한국정보과학회 2019 정보과학회 컴퓨팅의 실제 논문지 Vol.25 No.2

With the widespread use of open-source software (OSS) in recent years, the number of violating OSS licenses has been increased. On the other hand, there have been increases in security threats and vulnerabilities found in representative OSS such as OpenSSL and WebView. Therefore, a lot of research has been conducted to detect various OSS modules. However, there has been little research on OSS detection considering the effect of code obfuscation. In this paper, we propose a technique for determining whether obfuscated Android apps are generated from specific open-source app(s) and verifying the proposed method through two experiments. The proposed technique detects open source Android apps based on de-obfuscation as well as Class Hierarchy Information (CHI) of executable code. In the first experiment, after constructing DB with the CHI-based feature information for non-obfuscated Android apps, our technique extracts the CHI-based feature from an obfuscated app, individually compares it with each feature of the DB, and identifies the obfuscated apps as OSS if two features match. In the second experiment, we restore an obfuscated app by de-obfuscation, extract CHI-based feature from the restored app and compare the feature with each feature of the DB. Experimental results show that while the CHI-based feature is robust against control flow and variable renaming obfuscations, it is not effective in class renaming obfuscation. 최근 오픈소스 소프트웨어(Open-Source Software, OSS)가 널리 사용됨에 따라, OSS 라이선스 위반 사례가 많이 발생하고 있다. 한편 OpenSSL, WebView 등 대표적인 OSS에서 보안 취약점이 발견되고 있으며 이로 인한 보안 위협도 증대되고 있다. 이에 OSS를 탐지하기 위한 연구가 진행되고 있으나, 코드 난독화(code obfuscation)를 고려한 연구는 거의 수행되지 않았다. 본 논문에서는 난독화된 안드로이드 앱이 OSS로부터 생성되었는지를 식별하는 기법을 제안하고 실험을 통해 제안 기법을 검증한다. 제안 기법은 실행코드의 클래스 계층구조 정보(Class Hierarchy Information: CHI) 기반으로 오픈소스 앱을 탐지한다. 먼저, 난독화되지 않은 안드로이드 앱들을 대상으로 CHI 기반 특징정보들을 DB로 구축한 후, 난독화된 앱으로부터 CHI 기반 특징정보를 추출하여 DB의 특징정보와 비교하여 일치하면 OSS로 탐지한다. 두 번째 실험에서는, 난독화된 앱을 역난독화(de-obfuscation)하여 복원한 후, 역난독화된 앱으로부터 CHI 기반 특징정보를 추출하여 DB의 특징정보와 비교하여 오픈 소스 여부를 탐지한다. 실험 결과, CHI 기반 특징정보가 제어흐름 난독화나 변수 명 난독화에는 강인하나 클래스 명 난독화에는 유효하지 않았다.

관광자원 잠재력 평가지표 개발에 관한 연구: 경기도 수원시지역을 중심으로

임경환,천민호 관광경영학회 2017 관광경영연구 Vol.79 No.-

As the tourism industry is growing worldwide, the government is taking measures for regional development related to tourism environment, as well as making efforts for tourism development and inflow of tourists by utilizing local history, culture and nature. The government is doing so in order to revitalize tourism as a means of revitalizing the local economy. Prior to the study, the area for the potential evaluation of tourism resources was centered on Suwon City. The reason for the selection was because it was considered to be the best place to evaluate the potential of tourism resources as it is an area with a potential value of history and culture. Also, the area was considered to have been influenced by the government’s tourism support policies in the metropolitan area, with the recent “Visit Suwon Hwaseong Fortress Year 2016”, “Designation of Suwon Hwaseong Fortress as Special Tourist Zone” as examples. For this purpose, this study suggested implications based on upper, middle and lower attributes of tourism resource potential evaluation index. The upper attributes of the research findings were analyzed as spatial factor (0.4532), tourism resource factor (0.3427), political factor (0.1592) and human factor (0.0449) in terms of tourism resource potential, respectively. These results can be said to be the evaluation of tourism resources in accordance with the recent tourist trends and opinions of local residents. In Suwon City, potential is evaluated highly by spatial factors and tourism resource factors mainly. This result can be interpreted as a result of reflecting the characteristics of the metropolitan area with convenient accessibility, and also, it can be said that when selecting a tourist attraction considering the tourism resources of Suwon City, the resource value is considered importantly.

경주 관광객의 여행만족도에 관한 연구

임경환,김종남 경주지역발전협의회 부설 경주발전연구원 2010 경주연구 Vol.19 No.1

「중요도-실행도」분석을 통한 골프장 이용객 평가에 관한 연구 -경주지역 골프장을 중심으로-

임경환,고호석 경주지역발전협의회 부설 경주발전연구원 2007 경주연구 Vol.16 No.-

This study was performed to present effective management methods or make suggestions on the operation of golf courses. For the purpose, We compared the differences between customer's expectation and recognition on the service quality of golf courses and analyzed the overall satisfaction level and their decision in terms of recognition patterns. The subjects of the study were selected from the population of users of golf courses in Gyeongju during April 2007 and Convenience sampling was used for the sampling. Questionnaires for the study were distributed 250 subject in 5 golf courses in Gyeongju. A total of 230 responses were collected from the 250 copies; a total of 196 valid responses were analyzed since 34 responses did nat meet the basic requirements to be valid. In oder to analyze the collected valid responses, EXCEL & SPSS/WIN 12.0 package program was used to employ the frequency analysis, factor analysis, reliability analysis.