• Culinary science and hospitality research
• /
• v.17 no.4
• /
• pp.169-184
• /
• 2011

This study tried to know the effect of selection attributes for chicken specialty stores on customer satisfaction and loyalty. IPA analysis on relation between the attributes and the satisfaction showed that most quality-related product attributes such as 'the taste and quality of chicken', 'proper portion', and 'fresh ingredients' had high levels of perceived importance and satisfaction. It indicates that the stores need to keep the current good quality. On the other hand, customers showed lower levels of satisfaction in 'reasonable prices', 'quick delivery'(certainty factors), and 'kindness of employees', so that those attributes need improving. The hypothesis testing showed that supplementary product factors such as 'side dishes offered with chicken', 'use of neat and convenient wrapping package', and 'coupon offers' among the customer selection attributes had a significant impact on customer satisfaction and loyalty. Therefore, the owners of chicken specialty stores need to choose a reasonable price to make customers satisfied and shorten delivery time directly related to quality. Also, they need to differentiate their services by continuous employee training and education and provide additional services in order to enhance customer satisfaction for their repurchase.

• Journal of Broadcast Engineering
• /
• v.24 no.5
• /
• pp.849-858
• /
• 2019

Recent developments in computer graphics technology and image processing technology have increased interest in point cloud technology for inputting real space and object information as three-dimensional data. In particular, point cloud technology can accurately provide spatial information, and has attracted a great deal of interest in the field of autonomous vehicles and AR (Augmented Reality)/VR (Virtual Reality). However, in order to provide users with 3D point cloud contents that require more data than conventional 2D images, various technology developments are required. In order to solve these problems, an international standardization organization, MPEG(Moving Picture Experts Group), is in the process of discussing efficient compression and transmission schemes. In this paper, we provide a region division transfer method of 3D point cloud content through extension of existing MPEG-DASH (Dynamic Adaptive Streaming over HTTP)-SRD (Spatial Relationship Description) technology, quality parameters are further defined in the signaling message so that the quality parameters can be selectively determined according to the user's request. We also design a verification platform for ROUTE (Real Time Object Delivery Over Unidirectional Transport)/DASH based heterogeneous network environment and use the results to validate the proposed technology.

• Spatial Information Research
• /
• v.11 no.1
• /
• pp.41-60
• /
• 2003

It is noted that the paper mapping system for University Building Facility has many limitations in terms of data maintenance, real-time GIS data acquisition, and economic efficiency. The aim of this research was to evaluate an operational potential of an on site real-time mobile GIS technique to resolve the problem faced in the university. The idea is based upon the recent trends in the field of 'Telecommunication and Information Technology' that uses a PDA (personal Digital Assistants), wireless network computing, mobile computing, etc. A real time mobile GIS approach has been adopted, in which a PDA is linked to a wireless internet and field workers record data on the computer at the site and analyse data on site. While there should be a considerable number and variety of factors associated with real-time mobile GIS quality, this research focuses on three criteria that are identified as fundamental to customer requirements; (1) data quarry (2) spatial analysis (3) real-time GIS database building. 'Art--empirical study for a case study facility has been conducted to confirm the validity for the system. The system has been checked experimentally, enabled the field users to quarry the data required simply and execute spatial analysis (buffer, overlay etc.,) accommodating versatile alternatives on the site. Detailed visual maps can be generated over large areas quickly and easily. The PDA interface, in particular, were ideally suited for field users to interactively displaying positional information with attribute data. This system has shown to be quite convenient to maintaining a highly reliable database since it could playa crucial role in documenting at real-time basis temporal and spatial changes occurred in the facilities. It is anticipated that this research output will greatly serve to introduce the reliable and cost-effective facility mapping system in the university by overcoming serious constraints suffered from the past non-real time mobile GIS approach.

• Culinary science and hospitality research
• /
• v.18 no.1
• /
• pp.104-119
• /
• 2012

The purpose of this study is to suggest a way of the efficient operation of university foodservice through the Importance-Performance Analysis and examine a causal relationship between selection attributes and satisfaction. A survey was carried out in class, and after excluding 12(A University) and 20(B University) unusable cases which had an unacceptable level of missing data, 108 out of 120(A University) and 104 out of 124(B University) cases were used for analysis. As for A University, IPA showed that taste, variety, food cleanliness, table cleanliness, and tableware cleanliness were included in the concentrating efforts items. As for B University, IPA showed that taste, variety, and table cleanliness were in the concentrating efforts items that university foodservice managers should improve. Also, through t-test difference analysis on selection attributes of A University and B University in the research model, this study confirmed that both A University and B University displayed positive difference in personal services. And, through regression analysis, food quality had a positive influence on satisfaction.

• Journal of the Korean Society for Library and Information Science
• /
• v.43 no.2
• /
• pp.5-28
• /
• 2009

The purpose of this study is to investigate the use of the electronic information resources of humanities scholars in Korea and propose the planning of academic library and information services to serve their needs. To collect data, a postal survey was conducted during the period of November 2007 through January 2008. Out of 799 humanities scholars sampled from 25 universities, 132 responded with a completion rate of 16%. The major findings of this study are as follows: Firstly, the majority of humanities scholars distribute their time equally between research and education, and conduct independent research. Secondly, they use, to a certain degree, electronic information resources largely in text format, and depend upon the electronic collection of their academic libraries. Thirdly, with the exception of a couple of sources of electronic journal resources, the electronic resources that these humanities scholars regularly use vary so widely that none could be considered to be a common resource. Fourthly, they value the convenience of accessing and using electronic resources, but worry about the quality and scope of the contents. It is suggested that academic libraries (1) become the gateway for the electronic information that is available both inside and outside the library, (2) provide integrated search feature for and a 'single sign on' access to electronic resources, and (3) plan customized user education for specific subject fields in the humanities.

• Journal of KIISE:Computing Practices and Letters
• /
• v.11 no.3
• /
• pp.224-234
• /
• 2005

As the network-related technology develops the number of both Internet users and the usage are explosively increasing. The networking traffic is increasing in the campus as the networking system inside universities, following the trend, adds more nodes and various networking services. Nonetheless, the quality of services for users has been degraded. Accordingly, core problems, which can cause troubles for network management, design and expansion of the network, and the cost policy, has appeared. To effectively cope with the problems with analyses a great number of technicians, tools, and budget are needed. However, it is not possible for mid and small-sized colleges to spend such a high expenditure for professional consulting. To reduce the cost and investment creating the optimized environment, the analyses on the replacement of the tools, changing the network structure, and performance analysis about capacity planning of networking is necessary. For this reason, in this paper, framework-based performance management tools are used for all steps that are related to the subject of the analysis for the network management. As the major research method, the current data in detailed categories are collected, processed, and analyzed to provide the solution for the problems. As a result we could manage the network, server, and application more systematically and react efficiently to errors and degrading of performance that affect the networking tasks. Also, with the scientific and organized analyses the overall efficiency is upgraded by optimizing the cost for managing the operation of entire system.

• Proceedings of the KSCN Conference
• /
• 2003.11a
• /
• pp.1084-1085
• /
• 2003

최근 대학생들은 초등학교 때부터 혹은 중학교 때부터 급식을 받아온 세대로 급식체계에 싫증을 내고 학교 밖의 외부식당으로 눈을 돌리고 있는 세대이다. 또한, 위탁급식전문업체의 대학 내 급식사업 참여와 많은 선행 연구 등을 토대로 여러 면에서 대학 내 구내식당이 개선되고 있으나 아직도 매우 부족한 실정이다. 따라서, 본 연구는 외부식당과의 경쟁으로 현재 급식인원수가 매년 감소하여 운영상의 어려움을 겪고 있는 S 대학 학생식당 고객의 급식소 선택속성에 대한 의견을 조사하고 현재 운영중인 급식소 이외에 추가 설립하고자 하는 식당 신설에 대한 전략을 도출하고자 한다. SPSS통계 package (ver. 11.0)를 활용하여 기술통계(descriptive analysis), 컨조인트 분석 (conjoint analysis)을 실시하였다. 현재 학생식당 이용빈도 감소원인은 ‘음식이 맛이 없어서’가 44.8%, ‘거리가 멀기 때문’이 19.9%로 조사되어, 학생식당의 이용빈도에 가장 큰 영향을 주는 것은 '음식 맛'과 '거리'인 것으로 파악되었으며, 학생식당에 대한 전반적인 만족도는 ‘보통이다’가 37.8%, ‘불만족 한다’가 36%, ‘매우 불만족한다’가 18.4%, ‘만족한다’가 7.8%로 조사되어 응답자의 대부분이 식당에 대해 불만족하고 있었다. 거리에 의해 식당의 이용빈도가 감소하고 있는 것은 현 학생식당의 위치가 강의 동과 먼 거리에 위치하고 있어 강의 동이 밀집해 있는 건물과 근거리에 식당이 개설된다면 이용할 의사가 있는지 여부에 대해 64.7%가 이용하겠다는 의사를 밝혔고 26.1%는 이용하지 않겠다고 응답했다. 따라서, 학생들이 인식하는 적정 거리의 식당 위치를 파악하기 위해 식당으로 이용하는 소요시간에 대해서 조사대상자가 멀다고 인식하는 시간과 가까운 거리라고 인식하는 시간에 대한 조사 결과 가까운 거리로 인지하는 평균 이동소요시간(분)은 5분이었으며 먼 거리로 인지하는 평균이동소요시간은 10.9분으로 적당한 식당의 위치는 S~10분내의 거리로 9분 30초의 거리에 식당이 위치하면 학생들의 이용률을 극대화시킬 수 있을 거라 사료된다. 사전 대면면접을 통해 가격, 소요시간, 음식의 맛으로 선정된 속성과 각 속성별 수준을 활용한 컨조인트 분석 실시하여 도출된 학생들의 급식소 선택 시 중요하게 인식하는 속성은 가격대, 소요 시간, 음식 맛 순으로 나타났으며, 각각의 중요도는 가격이 65.42%, 소요시간인 24.76%, 음식의 맛이 9.82%였다. 즉, 학생들은 학생식당의 서비스 품질 속성 중에서 상대적으로 식사 가격을 가장 중요하기 생각하는 것으로 나타났고, 다음으로는 식사를 하기 위해 식당까지 가는데 소요되는 시간, 음식의 맛을 중요하게 생각하는 것으로 분석되었다. 컨조인트 분석결과 조사대상자가 가장 선호하는 대학 식당으로는 이동하는데 6-10분이 소요되는 거리에 위치한 식당으로 2,100-2,500원 정도의 가격대로 맛있고 깔끔한 식당을 가장 선호하는 것으로 조사되었다. 따라서, 현재 운영중인 학생식당이 모두 1,800원의 단일 식단가로 운영되고 있는 점을 감안하여 학생식당을 신설할 경우에는 이동하는데 10분 이상 소요되지 않는 장소에 가격대는 현재보다 더 높은 2,000-2,500원의 가격대에서 맛있고 깔끔한 현재와는 차별화 된 일품메뉴 위주의 식단의 학생식당을 신설하는 것이 바람직할 것으로 사료된다.

• Journal of the Korean Society for Library and Information Science
• /
• v.40 no.1
• /
• pp.335-351
• /
• 2006

For a library to be run more efficiently, its internal strengths and weaknesses, external opportunities and threats must be determined for forecasting on the basis of the diagnosis of the internal and external environment and situations, and optimum strategies and measures responsively deducted and utilized. Therefore, I had analyzed the strategic competition of university A's library using SWOT analysis, which has recently been spotlighted as an effective strategic competition analysis method. The conclusions thus obtained are as explained below. Firstly. the strengths of university A's library are the professional qualifications of the employees. work efficiency based on systematic operative plans and division of work load, and provision of high quality service following the establishment of the digital library. Secondly, its weaknesses are the insufficiency and limits of the usable resources, the lack of progressive future operation plans and systems, and the deficiency of a positive service mind. Thirdly, the opportunities are the possibility for new developments in accordance with the digital information environment. reinforcement of the operative efficiency throughout expanding its cooperation with external organizations and other libraries, and its transformation as the local library hub by opening up to the public. Fourthly, the threats are the lack of the school authorities' acknowledgement. and the degradation of the library's status in accordance, the users' various requests for information and advanced professional service according to the rapidly changing information environment. and the restriction of the library service based on the copyright law. Fifthly, as a result of analyzing the strategic competition of university A's library, measures such as the reinforcement of digital service by acquiring digital specialists. provision of extended service through active cooperation with external institutes and libraries. development and provision of differentiated service in accordance with the reinforced copyright law were proposed to improve the library's future competitiveness.

• Korean Journal of Human Ecology
• /
• v.21 no.2
• /
• pp.389-405
• /
• 2012

The purposes of this study were to investigate students' perception on importance and performance of service quality of university foodservice, and to examine Importance-Performance Analysis(IPA) of foodservice quality for male and female students. A total of 500 university students in Daejeon were surveyed and 432 responses were returned. Excluding responses with significant missing data, 412 responses were used for data analysis. In terms of importance of service quality attributes, 'sanitation(4.74)' category received the highest score, followed by 'food(4.36)', 'service(4.22)', 'convenience(4.01)', 'menu(3.90)' and 'atmosphere(3.73)'. In terms of performance, the highest service quality attribute was associated with 'convenience(3.30)', followed by 'service(3.06)', 'sanitation(2.95)', 'food(2.88)', 'atmosphere(2.79)' and 'menu(2.68)'. As the results of IPA, 'staff's kindness', 'overall quality of service', 'taste of the food', 'freshness of the food', 'overall quality of the food', and 'cleanliness of the facility' fell into the Quadrant IV(Focus here) for female students. On the other hand, male students' IPA grid illustrated that 'taste of the food', 'freshness of the food', 'nutrition of the food', 'sanitation of the food', and 'sanitation of the utensils' fell into Quadrant IV(Focus here).

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.3
• /
• pp.294-301
• /
• 2004

This study was conducted to investigate the quality assessment of performance of the university foodservice. Self administered questionnaires were collected from 305 students living in Incheon. Statistical data analysis was completed using a SPSS v. 10.0 program. The results were summarized as follows: 61.4% of male students and 48.1% of female students responded to have lunch regularly. Only 23.4% of male students and 14.1% of female students used the university foodservice daily. Reasons for the irregularity of lunch were responded as “lecture”, “eating when I want” and “appointment with friends”, etc. The quantity, temperature, nutritional value, appearance, hygiene, taste and freshness of foods and price of menus were evaluated as appropriate but using seasonal foods, number of side-dishes, etc. as unsatisfactory. Service speed, cloth hygiene, neatness and kindness of employee were evaluated as appropriate. For the facilities of foodservice, counter location, menu board and lighting facilities were evaluated as appropriate but heating facilities, disposition of tables and chairs of dining hall were as unsatisfactory. Sanitation of floors and walls of dining hall, restroom and utensils, etc. was evaluated as low.