• Journal of the Korean Society of Radiology
• /
• v.12 no.7
• /
• pp.919-927
• /
• 2018

The purpose of this study was to present simulation training model for general X-ray examinations and to analyze the errors that occur during the simulation training. From 2012 to 2018, a total of 183 students (77 men and 106 women) participated. The simulated X-ray system used computed radiography (CR) system. The contents of simulation training were patient's care, X-ray examinations accuracy, images stability, etc. As a result, it were found that the patient's position setting error, the accuracy error of the X-ray beam central ray, the image receptor's size and setting error, the error of the grid use, the marking error, and the error of X-ray exposure technical factors. It is expected that improved practical general X-ray examinations training of radiographer will be needed, focusing on these errors, so that we could contribute to the health care of the people by providing precise examinations and high quality medical service.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.42 no.3
• /
• pp.131-141
• /
• 2019

Recently the business environment surrounding the financial investment industry is changing rapidly, and the demands of customers (diversity and the cycle of change etc.) are getting shorter. In this context, it can be said that companies are forced to adopt an agile management environment. In particular, non-face-to-face channels, including MTS, is adopting the agile system into the digital finance sector from a company-wide and strategic perspective. This study analyzed the effects of MTS services' environment quality on customer satisfaction and continuous intention to use for MTS users who are rapidly increasing under the agile management environment in the financial investment industry. This study surveyed the quality of service environment (accessibility, convenience, design, security), customer satisfaction, and continuous intention to use for 350 MTS users. First, accessibility, convenience, and security of MTS service environment quality had a positive effect on customer satisfaction, and design was rejected Second, customer satisfaction has a positive effect on continuous intention to use. Third, convenience and security of MTS service environment quality have positive effects on continuous intention to use, and accessibility and design were rejected. The results of this study, together with demographic analysis, are expected to provide useful implications for MTS activation studies and securities firms' strategies.

• The Journal of the Korea Contents Association
• /
• v.21 no.1
• /
• pp.268-276
• /
• 2021

The purpose of this study was to investigate the effect of the value perception of ecotourism on the behavioral intention and satisfaction of university students. The results of the study are as follows. First, it was found that all ecotourism value recognition factors, such as cognitive value, emotional value, and functional value, had a positive(+) effect on satisfaction. Second, it was found that all ecotourism recognition factors, such as cognitive value, emotional value, and functional value, had a positive(+) effect on behavioral intention. These results show that the higher the awareness of ecotourism is, the higher the satisfaction and behavioral intentions of ecotourism are, but the functional value made up of services, quality, and programs has relatively less influence than other factors. Therefore, various marketing strategies and educational programs such as the development of accessible weekend products and development of sustainable light-emitting products that can respond to each ecotourism value recognition factor that affects the ecotourism product satisfaction and behavior intention should be developed.

• Korea Trade Review
• /
• v.47 no.2
• /
• pp.155-174
• /
• 2022

This study aims to analyze the effect of service quality on e-commerce utilization performance in B2B market. Measurement factors derived from the survey were examined, and whether they had a positive effect on the performance of e-commerce utilizing was examined. The survey period was conducted on the Likert-5 score scale for about four months from November 2021 to February 2022, and 2,200 copies were distributed online and offline, and a total of 268 copies were used for empirical analysis. The moderating effect of the research methodology was analyzed by using multiple regression analysis and PROCESS MACRO. Three factors of service quality were secured and the influence relationship on e-commerce utilization performance was derived. Study results were as follows. First, interaction, logistics and economics have a positive effect on the level of e-commerce utilization. It means SMEs can increase the level of use of e-commerce as they produce and deliver goods with high economic contribution from the perspective of foreign companies, accuracy of goods transportation services, and purchasing companies. Second, It was confirmed that the effect of service quality on the utilization performance of e-commerce varies depending on the degree of corporate image. Therefore, it will be important to plan a management strategy first to improve service quality in order to increase e-commerce activities.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.280-295
• /
• 2013

This study analyzes the differences to examine which education is more effective for practical cooking skills. A survey was conducted on the 4 year university students majoring in culinary arts to examine the recognition levels of culinary practice education for the purpose of searching for an improvement plan for culinary education. The results are as follows. Seniors recognize the importance of learning theory, while the classes offered now are focusing on getting cooking certificates. The students approach cooking not only for eating food but also for the arts, showing increased interests in 'creative food' and 'fusion food.' In class, they feel the necessity of establishing a standard for a fair assessment and English skills for the globalization of food service. Hereupon this study recognizes the current state of culinary education service, draws factors which decide the quality of culinary arts education, and examines student satisfaction with theoretical education, practical education, assessment, and external education by using a factor analysis of twenty quality attributes. Through the development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in learning courses, the culinary arts education is considered to be more vitalized. In this respect, this study introduces four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.

• Korean Journal of Food Science and Technology
• /
• v.51 no.2
• /
• pp.120-126
• /
• 2019

In this study, the quality characteristics and antioxidant activities of wet noodles added with seunggumcho (Angelica gigas N Leaf) powder at concentrations of 1, 2, 3, and 4%, respectively, were investigated. The moisture contents and pH of the samples showed a tendency to decrease with increasing amounts of seunggumcho powder. Texture measurement indicated that 'hardness,' 'springiness,' and 'chewiness' of the cooked noodle were the highest in the control group, and these parameters showed a tendency to decrease with increasing amounts of seunggumcho powder. The total polyphenol contents in wet noodles added with seunggumcho powder increased with increasing amounts of seunggumcho powder. 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was the lowest in the control group (10.85%) and highest in the 4% addition group (44.84%). ${\alpha}-Glucosidase$ inhibitory activity showed the lowest value in control group (1.17%), and increased with increasing amounts of seunggumcho powder. The sensory preference score was the highest for color, flavor, taste, and chewiness in the 2% addition sample. The findings of this study suggest the feasibility of seunggumcho added wet noodles as a health food with physiological benefits and provide evidence for introducing various health foods by adding seunggumcho.

• Proceedings of the Korea Water Resources Association Conference
• /
• 2023.05a
• /
• pp.6-6
• /
• 2023

국토교통부는 R&D 사업인 '분산공유형 건설연구인프라구축사업(2004년~2009년, 6종)'과 '국토교통기술실험인프라 2단계 구축사업(2013년~2019년, 6종)'을 통해 첨단 연구시설·장비를 전국에 분산 구축하여 실험시설이 부족한 중소기업·대학 등이 공동활용할 수 있도록 총 12종의 건설분야 대형실험시설을 구축하였다. 국토교통 R&D 성과(기술·제품)의 품질 및 신뢰성 확보를 통해 개발기술의 상용화 촉진을 위해서는 이러한 국토교통 대형실험시설·장비를 활용한 표준화된 성능평가 시험기반(표준실험절차, 단체표준 등)을 구축하여 연구인프라의 공동활용을 촉진하고 기술개발 성공률 제고와 함께 건설분야 시험인증 산업을 육성할 필요가 있다. 국토교통 대형실험시설을 활용하여 건설분야 기술·제품에 대한 성능평가 기반의 실험절차를 표준화함으로써 성능평가 결과의 신뢰성 확보 및 기술시험서비스 역량 제고를 위한 '건설분야 기술·제품의 검증을 위한 성능기반 표준실험절차 개발(연구기간: '17.06~'22.06, 연구비: 총99억원, 주관기관: 국토교통연구인프라운영원)' 과제가 성공적으로 수행 완료되었다. 이 과제를 통해 총 53개의 표준실험절차서와 20개의 단체표준이 제정되었다. 이어서, 2단계 대형실험시설 준공완료에 따라 '건설분야 성능기반 표준시험절차 개발 사업(연구기간: '21.04~'25.12, 연구비: 총143.8억원)이 수행되고 있다. 현재, 국토교통연구인프라운영원은 이 사업 내 국제융합수리(주관기관: 한국농어촌공사 농어촌연구원), 극한성능(주관기관: 서울대학교) 및 기상환경재현(주관기관: 한국건설기술연구원) 표준실험절차 개발 과제에 공동기관으로 참여하여 단체표준 개발업무를 담당하고 있다. 본 논문에서는 단체표준 소개 및 현황에 대해 설명하고, 1단계 표준실험절차 개발과제를 통해 정립되었고 현재 2단계 표준실험절차 개발과제에도 적용되고 있는 시험관련 단체표준(안) 개발 프로세스에 대해 기술하고자 한다. 개발된 단체표준은 건설관련 실험·시험시설을 보유한 기관(대학, 공공기관, 산업체 연구소 등)의 성능검증 시험, 신기술 및 신제품 인증 표준절차에 활용가능하며, 시방서와 설계기준에 KS표준과 같이 시험 및 검사방법에 있어 참조표준으로도 활용 가능하다.

• Journal of the Korean Society for information Management
• /
• v.39 no.4
• /
• pp.191-213
• /
• 2022

With a view to providing a high-quality policy information service beyond the existing national task service of the national policy information portal (POINT) of the National Library of Korea Sejong, it would be necessary to effectively provide the policy data needed for the implementation of the new national tasks. Accordingly, in this study, an attempt has been made to find a way to connect and develop the BRM-based national tasks and the policy information contents. Towards this end, first, the types of national tasks and the contents of each field and area of the government function's classification system were analyzed, with a focus placed on the 120 national tasks of the new administration. Furthermore, by comparing and analyzing the national tasks of the previous administration and the current information, the contents ought to be reflected for the development of contents related to the national tasks identified. Second, the method for linking and collecting the policy information was sought based on the analysis of the current status of policy information and the national information portal. As a result of the study, first, examining the 1st stage BRM of the national tasks, it turned out that there were 21 tasks for social welfare, 14 for unification and diplomacy, 17 for small and medium-sized businesses in industry and trade, 12 for general public administration, 8 for the economy, taxation and finance, 6 for culture, sports and tourism, science and technology, and education each, 5 for communication, public order and safety each, 4 for health, transportation and logistics, and environment each, 3 for agriculture and forestry, 2 for national defense and regional development each, and 1 for maritime and fisheries each, among others. As for the new administration, it is apparent that science technology and IT are important, and hence, it is necessary to consider such when developing the information services for the core national tasks. Second, to link the database with external organizations, it would be necessary to form a linked operation council, link and collect the information on the national tasks, and link and provide the national task-related information for the POINTs.

• Journal of the Korean Association of Geographic Information Studies
• /
• v.24 no.1
• /
• pp.40-53
• /
• 2021

Research vessels(R/Vs) used for ocean research move to the planned research area and perform ocean observations suitable for the research purpose. The five research vessels of the Korea Institute of Ocean Science & Technology(KIOST) are equipped with global positioning system(GPS), water depth, weather, sea surface layer temperature and salinity measurement equipment that can be observed at all times during cruise. An information platform is required to systematically manage and utilize the data produced through such continuous observation equipment. Therefore, the data flow was defined through a series of business analysis ranging from the research vessel operation plan to observation during the operation of the research vessel, data collection, data processing, data storage, display and service. After creating a functional design for each stage of the business process, KIOST Underway Meteorological & Oceanographic Information System(KUMOS), a Web-Geographic information system (Web-GIS) based information platform, was built. Since the data produced during the cruise of the R/Vs have characteristics of temporal and spatial variability, a quality management system was developed that considered these variabilities. For the systematic management and service of data, the KUMOS integrated Database(DB) was established, and functions such as R/V tracking, data display, search and provision were implemented. The dataset provided by KUMOS consists of cruise report, raw data, Quality Control(QC) flagged data, filtered data, cruise track line data, and data report for each cruise of the R/V. The business processing procedure and system of KUMOS for each function developed through this study are expected to serve as a benchmark for domestic ocean-related institutions and universities that have research vessels capable of continuous observations during cruise.

• Journal of the Korean Dietetic Association
• /
• v.3 no.2
• /
• pp.123-140
• /
• 1997

The purpose of this study were to assess main management components that can lead to successful university foodservice operations. Specifically, it was intended to develop the tool which assesses the service quality, management, to assess the difference between customer importance from and perceptions of service quality, to compare management perceptions of customer importances with actual service delivery, and to identify internal problems which affect service quality with the use of gap model. Three types of questionnaires were developed and implemented for customers, foodservice personals and foodservice manager. Assessment tools were developed based on the literature review, SERVQUAL, GAP model, and the pilot study. Through the validity and reliability test, the questionnaires were revised. Questionnaires were distributed to 900 university students, 207 foodservice personnels, and 54 foodservice manager respectively. 831 university students, 177 foodservice personnels, and 48 foodservice manager were responded with a response rate of 92.3%, 85.5%, and 88.8% respectively. Statistical data analysis was completed using the SPSS programs for descriptive analysis, ANOVA. and SNK test. The results of this study can be summarized as follows : 1. In quality service management components, 31 quality service attributes were categorized and named into primary quality, secondary quality, hygiene, empathy, tangibles, reliability, responsiveness, and price by the factor analysis. 2. Importance mean score of customers was 4.02 out of 5, but perception mean score of customers was 2.55. So there was a relative big gap(1.47) between importance and perception scores, especially in three dimensions of responsiveness, primary quality, and hygiene. 3. It showed that customers' mean scores of perceived service quality by dimensions were the following order : price > reliability > secondary quality > hygiene > tangibles > primary quality > responsiveness > empathy. And the perception mean score of rented(2.59) or contracted(2.58) management was significantly higher than that of self-operated(2.48). 4. Customers' importances mean score which internal customers recognize was 4.23 out of 5, but service delivery mean score was 3.85. So there was a little gap(0.39) between management perceptions of customer importances and actual service delivery. 5. In gap model, SERVQUAL score showed -1.47, Gap 1 positive 0.15, gap 2 negative 0.61, and gap 3 was positive 0.19. 6. The internal problems were as follows : (1) The managers of University foodservice perceived well enough the customers' expectation value but their management competency was lacked in terms of responding customer needs, (2) The foodservice staff perceived service performance more highly than service quality specifications.