• Journal of the Korea Convergence Society
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• v.12 no.12
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• pp.19-29
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• 2021

Although several industrial revolutions and technological developments have provided time for modern people, more than 75% of modern people are currently suffering from the problem of "lack of time". Therefore, in this paper, it was judged that it was necessary to improve the mobile APP service for efficient time management of modern people, and a study was conducted on the development of usability evaluation tools. First, the current status was analyzed through case studies of six time management apps with different purposes, and then usability studies were conducted to establish a total of five evaluation principles with operability, cognition, user suitability, minimization of work errors, and sharing. Based on this, a draft of the time management mobile app usability evaluation item was prepared, and a total of 44 usability evaluation tool items were derived through three Delphi surveys of design experts over 5 years and less than 10 years. As a result, intuitive screen and menu composition and user's perception of content were evaluated as the most important factors, and conclusions such as the need to improve the structure and function of the main content screen for user error prevention and usability were drawn. This study will not only contribute to improving the usability of existing time management mobile apps, but will also be used as a material for designing an integrated time management platform for efficient time management and purpose promotion in the future, and is expected to be used as an academic reference.

• The Journal of Society for e-Business Studies
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• v.24 no.1
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• pp.29-48
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• 2019

Recently, product design innovation to improve user experience has been perceived as a core element of enterprise competitiveness due to the fierce market competition and decrease of the technological gap between companies, but there is insufficient services to support the product experience evaluation of small and medium-sized companies (SMCs). The aim of this study is to develop a web-based product user experience evaluation and certification system supporting product design practices for SMCs. For system interface design, we conducted systematic functional requirement elicitation methods such as user survey, workflow analysis, user task definition, and function definition. Then main functions, information structure, navigation method, and detailed graphic user interfaces were developed with consideration of user interactions and requirements. In particular, it provides the databases for evaluation efficiency to support the evaluation process above a certain level of performance and efficiency, and knowledge databases to utilize in the evaluation and product design improvement. With help of the developed service platform, It is expected that the service platform would enhance SMCs' product development capability with regard to the user experience evaluation by connecting the consulting firms with SMCs.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.32 no.2
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• pp.49-67
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• 2021

The school library provides a mobile web service that allows access to the library catalog system, and provides services that reflect the needs of search and consider the characteristics of mobile devices. Therefore, this study conducted a literature review, an analysis of the current status of school library mobile web services, and a survey of the mobile service user experience of students and teachers to find the contents and service plans for school library mobile app services that meet the school library mobile needs. Based on the survey, the contents and design plan of the school library DLS mobile service was prepared. First, the steps were reduced from step 4 to step 3. In the first step, solution of screen clipping errors in registering as a member and various login platforms for accessibility are needed. In the second step, integrated search and detailed search, provision of materials for use and reading education, post-booking activities, guides and announcements on the use of the affiliated school library, inter-loan, and e-books are provided as main menu. In the third step, it was proposed to provide related functions such as reservations as well as the display of the detailed screen of the search results of the collection. This study can be used not only to develop dedicated mobile app services, but also to change current web-based mobile services.

• Journal of Korean Society of Archives and Records Management
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• v.22 no.2
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• pp.75-93
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• 2022

Many Korean schools are in danger of closure because of a decreasing school-age population, and cases of consolidation of educational institutions in the local community are on the rise. A number of educational records, particularly educational administrative artifacts (hereafter "Edu Artifacts"), are accordingly in danger of disappearing. Despite their historical, cultural, and educational value, systematic management is far from satisfactory. This study thus examines the characteristics of Edu Artifacts from the archival and cultural heritage perspectives and compares standard records management system, special type records management system, and historical manuscripts management system, which are currently used in public institutions, to see what is required to manage them effectively. By analyzing the Edu Artifacts possession status and management system of J University of Education, This study intends to verify the research outcome's effectiveness by presenting the essential functions of the management system of Edu Artifacts and the corresponding menu structure.

• The Journal of the Acoustical Society of Korea
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• v.41 no.3
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• pp.359-366
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• 2022

In this paper, we present the Korean menu-ordering Sentence Text-to-Speech (TTS) system using conformer-based FastSpeech2. Conformer is the convolution-augmented transformer, which was originally proposed in Speech Recognition. Combining two different structures, the Conformer extracts better local and global features. It comprises two half Feed Forward module at the front and the end, sandwiching the Multi-Head Self-Attention module and Convolution module. We introduce the Conformer in Korean TTS, as we know it works well in Korean Speech Recognition. For comparison between transformer-based TTS model and Conformer-based one, we train FastSpeech2 and Conformer-based FastSpeech2. We collected a phoneme-balanced data set and used this for training our models. This corpus comprises not only general conversation, but also menu-ordering conversation consisting mainly of loanwords. This data set is the solution to the current Korean TTS model's degradation in loanwords. As a result of generating a synthesized sound using ParallelWave Gan, the Conformer-based FastSpeech2 achieved superior performance of MOS 4.04. We confirm that the model performance improved when the same structure was changed from transformer to Conformer in the Korean TTS.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.351-366
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• 2010

This study was conducted to develop a cookbook for children as a nutritional education material considering the dietary behaviors of elementary school students. Dietary behaviors were surveyed in 5th and 6th grade students(male 45, female 45) in Gangwon-do. 48.9% of the children ate breakfast every day, and 67.8% ate Korean food such as cooked rice, soup, and side dishes for breakfast. The reason for skipping the breakfast was 'have no time'. 42.2% of the children answered 'cook the foods that they want to eat' about the question how to eat when they are alone at home. 52.2% of the children ate snacks 1~2 times a day, and such snacks included fruits(46.6%), ice cream(22.2%), bread or cookies(21.1%), and instant foods(11.1%). Children preferred meats to vegetables and preferred Bokeum(27.8%), Twigim(25.6%), Guk Jjigae(21.1%) to other cooking methods. 96.7% of the children have cooked at least 1 time. 64.4% of the children have cooked because they 'just want to cook.' The kinds of the foods that they have cooked were Ramen(68.8%), fried eggs(53.3%), Bokeumbap(37.8%), and sandwiches(18.9%). Considering these results, cookbooks were categorized by 'cook by myself', 'cook snacks speedily', and 'show off my cooking skills' with 5~6 dishes in each. They have pictures of a cooking process about all dishes and provide information on the contents of protein, fat, calcium, sodium as well as energy, the method to plan balanced diet by using the food pyramid and the portion size for children. This cookbook gives basic knowledge about cooking such as measuring, sanitation, and the separation of food garbage. I expect that the cookbook can be used as a nutritional education material to improve the dietary behaviors of children.

• The Journal of Information Technology
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• v.1 no.2
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• pp.81-102
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• 1998

It is common description that modern society is In the era of limitless competition. In order to challenge the change of economy and its management at home and abroad, organization should be changed anew, and in this case, there accompanies conflict or trouble whether the subject of change wants it or not. Therefore, according to change, we should concern with settlement of small troubles as well as big ones, and by managing the conflict or trouble productively and originally, it should be utilized as new fatality and chance to develop something in organization. In the system organized by people, there exist various conflicts in accordance with the target and want of the system, therefore giving no freedom to each Individual member of the system, and this is an unavoidable tate in consideration of the modem society where the survival of mankind and human systems should be guaranteed. Therefore, it determines the coordinates of success of any of organizations to manage conflict or trouble well, and so, when decreasing or increasing conflicts so that the organization exerts its full influence, it is note worthy that conflict itself should be rationally and efficiently managed. In a view point of the theory of organization and its behavior, relating job satisfaction with the performance and validity of organization, the influence of individual conflict is so great on the rate of job transfer within an organization or nonattendance, even on the productivity of the organization. So, the manager to cope with conflict within an organization should devise following three plans to manage conflict for job satisfaction and conflict settlement. In conclusion, it is suggested that in order to manage conflict within an organization well, some plans to control conflict should be well utilized while giving more efforts to improving management of individual conflict, job satisfaction, validity of organization, productivity, etc and all the members of organization should remember that the Issue of conflict within an organization be recognized ad an opportunity of new development and a way to settle a trouble within an organization, and a direction of conflict management should be suggested so that new innovation ca be created.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1472-1481
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• 2007

The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today#s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on #Dong-rae Pajeon#. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of #Dong-rae Pajeon# was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives# statements, #Dong-rae Pajeon# was a special dish that was offered to the king at #Samzi-nal# (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province#s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non-wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of #Dong-rae Pajeon# was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 mg, and 1.8 mg respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in #Dong-rae Pajeon#. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.151-166
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• 2016

The purpose of this study is to understand the influence of Chinese customer coffee sought benefits on satisfaction with, and attachment and loyalty to Korean coffee shops. Based on a total of 200 samples obtained for empirical research from 10 Mar. to 25 July, 2015, of self-administrated questionaries completed by patrons in Beijing, Shanghai, Haerbin in China, data were analyzed for frequency, exploratory factor analysis, reliability analysis, correlation analysis, multiple regression and hierarchical multiple regression analysis. The results of this study are summarized as follows. First, it was found that Chinese customer sought pursuits (functional & experimental benefits, symbolic benefit) had an effect on satisfaction of Korea coffee shop. Second, satisfaction influenced Korean coffee shop attachment and loyalty. Third, Korean wave attitude had a mediating effect between satisfaction, attachment and loyalty. From the results, we can conclude following implications: First, by providing atmosphere of South Korea, menu, barista service, we can predict that Korean coffee brands can prevail in competition through active promotions of their brands. Second, Korean coffee brands can make a strategy that includes providing full service from trained South Korean baristas and hosting talk shows between baristas from South Korea. Third, providing the opportunity to visit South Korea for local cafe tours is a good social event. These results will help control marketing strategies in China. Limitations and future research directions are also discussed.

• Journal of Nutrition and Health
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• v.55 no.5
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• pp.587-600
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• 2022

Purpose: This study was performed to analyze customer needs for the operation of unmanned food stores on a university campus. Methods: A total of 329 responses were collected from customers who had purchased food at the stores. Statistical analyses were conducted using the SPSS program for frequency analysis, χ2-test, t-test, one-way analysis of variance, and Duncan's multiple range test. Results: On average, the overall satisfaction score for lunch and the eating location was 3.91 out of 5 points. Overall satisfaction was significantly higher for home cooking, and lower for eating at convenience stores (p < 0.001), and the score for eating with family was significantly higher than for eating alone or with friends (p < 0.001). On average, the intention to use an unmanned store received a score of 3.98 out of 5 points, while 'home cooking (3.76)' was significantly lower than other eating locations and eating at 'convenience stores (4.38)' was significantly higher than other eating locations (p < 0.05). The desired time of use for unmanned food stores was 'lunch (54.1%)', 'dinner (46.2%)', and 'afternoon snack (41.9%)', and the desired foods were 'doshirak (62.0%)', 'sandwich (56.2%)', 'fruit cup (54.4%)', 'salad (51.7%)', and 'kimbap (50.5%)'. There were significantly more opinions that single-person households would use unmanned food stores for dinner more than family households (p < 0.05), and significantly more willingness to purchase fruit cup (p < 0.05). The average prices (Korean won) that the subjects were willing to pay for the purchase of food were 4,991 for doshirak, 3,403 for salad, 2,745 for fruit cup, 2,609 for sandwich, and 2,235 for kimbap. Conclusion: For the successful operation of the unmanned food stores on the university campus, the store manager should grasp the customer's needs in real-time and establish an effective marketing strategy.