• Journal of the Korea Fashion and Costume Design Association
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• v.19 no.3
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• pp.89-97
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• 2017

The purpose of this study is to analyze the difference and influence of educational institutions and majors on education service quality, learning satisfaction, and educational institution loyalty, and to provide information on an Academic Credit Bank System appropriate for the two types of education institutions and learners. Looking at the difference in education service quality, learning satisfaction and educational institution loyalty, Lifelong Education Organizations of Universities showed positive awareness compared to Job Technical colleges. Especially, differences in awareness regarding quality of education facilities were largest, followed by educational institution loyalty and learning satisfaction. Looking at the difference in awareness according to educational institution and majors, learners at Lifelong Education Organizations of Universities had positive awareness compared to Job Technical colleges in terms of quality of facilities, learning satisfaction and educational institution loyalty. No difference was found according to major. Looking at the effect of awareness of education service quality on learning satisfaction and educational institution loyalty, factors of education service quality affected learning satisfaction in the order of education>administration>facilities for Lifelong Education Organizations of Universities, and the effect on educational institution loyalty was found in the order of administration> education with no effect shown by facilities. For learners at Job Technical colleges, factors of education service quality affected learning satisfaction in the order of administration>education>facilities. Influence on loyalty to educational institution was found in the order of administration>facilities>education.

• Journal of Practical Engineering Education
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• v.6 no.2
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• pp.71-76
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• 2014

Improving lecture quality is very necessary for the service quality of education in universities, enterprises and education institutes. The student lecture evaluation survey data is a good tool for measuring lecture quality and have been often analyzed by simple statistical methods. This study presents an intelligent lecture quality improvement method that can improve student's overall satisfaction and performance by analyzing student lecture evaluation survey data. The method uses SOFM (Self-Organizing Feature Map) neural network and C4.5 to find the patterns in student's satisfaction and performance more correctly and then decide what to change in the lecture for the improvement of student's satisfaction and performance. We apply the proposed method to an enterprise lecture in Korea. We can find that it can improve the quality of an enterprise lecture by changing total lecture time, lecture material and organization of lecture schedule to be necessary improvements.

• Electronics and Telecommunications Trends
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• v.29 no.1
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• pp.41-49
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• 2014

최근 산업 전반에 걸쳐 가상세계와 현실세계, 방송과 통신, IT 기술과 전통산업 등 다양한 분야에서 융합연구가 진행되고 있다. 그리고 교육분야에서는 주입식 교육을 탈피하는 창의력 중심으로의 교육 패러다임의 변화를 고려하고, 교육격차 해소와 교육복지 실현을 위한 새로운 교육서비스 제공이 요구되고 있으며, 결과적으로 자기주도형 미래 인재를 육성하기 위한 고품질의 인터랙티브 교육콘텐츠 기술이 시급히 요구되고 있는 실정이다. 이에 따라 최근에는 ICT(Information & Communication Technology) 기술을 교육과 융합하여 학습자에게 실재감과 몰입감을 제공하고 학습자의 체험 기반 학습을 지향하는 이러닝 콘텐츠 기술이 개발되고 있다. 본고에서는 증강현실 기반 실감형 학습기술, 가상현실 기반 체험형 학습기술, 인터랙티브 e-book 기술 관련 신기술 개발동향에 대해 살펴보고자 한다.

• Journal of Korean society of Dental Hygiene
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• v.16 no.4
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• pp.549-557
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• 2016

Objectives: The purpose of the study is to investigate the influence of education service quality on major satisfaction in the dental hygiene students. Methods: A self-reported questionnaire was completed by 271 dental hygiene students in Seoul from April 1 to 20, 2016. The questionnaire consisted of general characteristics of the subjects(6 items), education service quality (27 items), and major satisfaction of students(23 items). The instrument for education service quality was adapted from Parasuraman and modified by Park & Lee. Likert 5 point scale adaptation included physical environment, reliability, responsiveness, certainty, empathy, class professors, administrative facilities, and school activities accessibility. Cronbach's alpha test in the study was 0.956 in education service quality and 0.951 in major satisfaction. Results: The education service quality was 3.1 points. The lower grade students tended to have the higher education service quality (p<0.001). The satisfaction to class professors was 3.2 points. The education service quality had a significant positive relation to major satisfaction. The satisfaction was positively influenced by physical environment, responsiveness, certainty, and empathy. Conclusions: A positive motivation to education service quality leads to major satisfaction. A variety of strategies are very important to enhance the education specialization.

• Electronics and Telecommunications Trends
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• v.17 no.3 s.75
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• pp.1-14
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• 2002

인터넷 방송은 “통신과 방송의 융합”이라는 시대의 한 흐름 속에서 주목을 받고 있다. 대화형, 개인화, 풍부한 채널자원 등의 특성을 갖는 인터넷 방송은 기존 방송매체와의 차별화를 통해 인터넷 TV, 교육방송 및 주식/뉴스 전달서비스 등의 관련 인터넷 응용서비스 산업의 발전을 주도하고 있다. 인터넷 방송서비스는 여러 수신자를 대상으로 하는 다자간 통신서비스임에도 불구하고, 현재 대부분의 인터넷 방송 전송시스템이 유니캐스트 방식에 의존하고 있다. 이는 네트워크에서의 대역폭 및 송신시스템 장비의 이용 측면에서 비효율적이며 동시 접속자 수 측면에서도 한계를 지닌다. 또한, 유니캐스트 트래픽의 중복 전송으로 인해 네트워크의 과부하 및 병목 현상을 유발할 수 있으며, 이로 인해 전체적인 서비스품질 저하를 초래하고 있다. 본 고에서는 인터넷 방송 전송기술의 효율성을 증진시키고 나아가 관련 산업경쟁력 강화를 위한 멀티캐스트 기술의 적용 방안에 대하여 논의하고, 이를 위해 세부적으로 요구되는 멀티캐스트 기술에 대하여 살펴본다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1153-1163
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• 2003

The purpose of this study was to evaluate the patients' satisfaction with the quality of hospital food service in Busan area. For the purpose, questionnaires were distributed to 271 hospitalized patients in 4 hospitals (three hospitals for self-operated foodservice, one for contracted foodservice) within 130 beds. The average scores were -0.99/5.00 for quality satisfaction of meal characteristics, -0.68/5.00 for service characteristics, and -0.37/5.00 for nutrition characteristics. The items of low scores in quality satisfaction were treatment of complaints, nutrition of meals, provision of nutritional information, the seasoning of the meals, selective menu, and sanitation of the meals. At the expectation and perception grid, high expectation and high perception items were cleanliness of employees' clothes, cleanliness of dish, employees' courtesy, exactness of meal time, and sanitation of the meals. High expectation and low perception items were treatment of complaints and nutrition. The patients with little appetite showed significantly (p<0.01) lower average scores in meal, service, and nutrition characteristics than those with much appetite. The self-operated foodservice operation had significantly (p<0.01) higher average scores in meal, service, and nutrition characteristics than those of the contracted foodservice operation. The patients hoped to improve the taste of cooked rice and side dish, quantity of the side dish, variety of menu, and sanitation of the meals.

• The Korean Journal of Franchise Management
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• v.2 no.1
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• pp.152-172
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• 2011

This study aims to analyze the effect of franchisor's pre-open support services on franchisee's relationship quality and performance in foodservice franchise system. The analysis data was collected from 500 franchisees located in Seoul and Gyeonggi-do of Republic of Korea. The finding are as followings: firstly, the factors of information providing, market researching, interior and equipment supporting, education and training supporting, sale and promotion supporting, and legal supporting influence positively franchisee's satisfaction. Second, regarding relationship among relationship quality, satisfaction positively influences trust and commitment, and trust positively influence commitment. Third, relationship quality influences positively both financial and non-financial performance.

• Journal of Korean Society for Quality Management
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• v.39 no.1
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• pp.1-14
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• 2011

This study investigates the future direction of service training performance and employment of service oriented employees by examining the element of personality which affects the results of service training performance. The empirical analysis of the study is as follows: First, regarding the effect of an employee's personality on the results of service training performance, ambition and prudence influenced their training performance. Second, according to the verification of whether the number of service training could affect the relation between personality and service training performance, it was found that ambition, sociability, and intellectual curiosity were moderated effect. Third, a study on whether the academic qualification of employees could affect the relation between personality and service training results showed that it had no relation with academic backgrounds.

• Proceedings of the Korean Society for Quality Management Conference
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• 2009.10a
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• pp.147-161
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• 2009

This study uses data envelopment analysis(DEA) to examine the relative efficiency in the production of research of 414 Korean universities utilizing the Ministry of Education, Science and Technology Report(MESTR) focusing on the 2009. This study has examined DEA and how it measures the efficiency of university units. This study has also useful suggested various approaches to advance efficiency and can provide substantial guidance for increasing the competitiveness between universities, through identifying problematic areas with the input factors and by doing so improving the output factors.

• Journal of Service Research and Studies
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• v.14 no.1
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• pp.1-12
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• 2024

As the service robot market grows among the food technology industry, the quality of robot service that affects consumer behavioral intentions in the restaurant industry has become important. Serving robots, which are common in restaurants, reduce employee work through order and delivery, but because they do not respond to service failures, they increase customer dissatisfaction as well as increase employee work. In order to improve the quality of service beyond the simple function of receiving and serving orders, functions of recovery effort, fairness, empathy, responsiveness, and certainty of the process after service failure, such as serving employees, are also required. Accordingly, we assumed the type of failure of restaurant serving service as two internal and external factors, and developed a serving robot with a vocational ethics module to respond with a professional ethical attitude when the restaurant serving service fails. At this time, the expression and action of the serving robot were developed by adding a failure mode reflecting failure recovery efforts and empathy to the normal service mode. And by recruiting college students, we tested whether the service robot's response to two types of service failures had a significant effect on evaluating the robot. Participants responded that they were more uncomfortable with service failures caused by other customers' mistakes than robot mistakes, and that the serving robot's professional ethical empathy and response were appropriate. In addition, unlike the robot's favorability, the evaluation of the safety of the robot had a significant difference depending on whether or not a professional ethical empathy module was installed. A professional ethical empathy response module for natural service failure recovery using generative artificial intelligence should be developed and mounted, and the domestic serving robot industry and market are expected to grow more rapidly if the Korean serving robot certification system is introduced.