• Journal of Venture Innovation
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• v.4 no.1
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• pp.23-38
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• 2021

This paper will examine the service quality of online education on service value, learning immersion, major satisfaction. The result structural equation model show that service quality of online education had a positive impact on service value. First, system convenience, system quality, interaction had a positive impact on service value. Second, System convenience, system quality, interaction had a positive impact on learning immersion Third, Online education on service value had a positive impact on Major Satisfaction. Fourth, Learning immersion had a positive impact on Major Satisfaction.

• Korean Journal of Poultry Science
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• v.4 no.1
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• pp.28-33
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• 1977

우리나라에서 생산되고 있는 양계용 배합사료는 지난 10여년 동안 물량 면에서 크게 증가하였지만 품질 면에서도 상당히 개선되었다. 배합사료의 품질저하를 막고 양계업자의 이익을 보호하기 위하여 정부당국에서는 꾸준히 배합사료의 품질을 검사하고 저질사료에 대해서는 행정적인 제재를 가하여 왔다. (중략)

• Journal of KIISE:Software and Applications
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• v.26 no.3
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• pp.393-400
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• 1999

클래스에 관한 재사용 관련 정보는 기능.환경면에서 정보와 품질 메트릭 정보로 구분할 수 있다. 기능.환경면에서 정보는 재사용 부품의 기능과 구현 환경에 관한 정보이며, 품질메트릭 정보는 재상용 부품들의 재사용성을 가시적으로 측정할 수 있는 정보이다. 클래스의 재사용성을 측정하기 위해서는 클래스의 절차적이고 객체지향적인 특성들을 모두 고려하여야 한다. 그러므로 본 논문에서는 클래스에 관한 재사용성 관련 정보를 소개하고 품질 메트릭 정보를 정량화시키는 정의식들을 제안하고, 클래스 코드로부터 기능.환경면으로 정보와 품질 메트릭 정보를 추출 및 측정하였다

• Culinary science and hospitality research
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• v.22 no.4
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• pp.156-169
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• 2016

The purpose of this study is to verify relationships among attributes of ramen package design, ramen image, and chinese customer's choice of ramen. We chose, as a sample, ramen 'sour ramen', 'squid jjambbong', 'tasty ramen', 'noodle beef soup', and 'seasame ramen'. The findings and implications can be summarized as follows. first, while chinese customers chose 'sour ramen' as the most favorable ramen, followed by 'tasty ramen', 'squid jjangbbong', 'noodle beef soup', and 'seasame ramen', for ramen image they most highly evaluated 'sour ramen' followed by 'squid jjangbbong', 'tasty ramen', 'seasame ramen', and 'noodle beef soup'. Second, there is a significant difference in popularity and reliability of quality, but no significant difference in attractiveness and healthiness among most attributes of ramen package design. Third, compared to 'seasame ramen', the popularity and reliability of quality for 'sour ramen', reliability of quality for 'squid jjangbbong', reliabilty of quality, and healthiness for 'tasty ramen' had positive effect on choice, while attractiveness for 'noodle beef soup' had a negative effect on their choice.

• Journal of Service Research and Studies
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• v.12 no.2
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• pp.65-79
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• 2022

Non-face-to-face classes continue due to Covid-19. There have been e-learning classes since the past, but the difference is that the current non-face-to-face classes are blended classes that combine real-time and recording classes or combine face-to-face and non-face classes. It is also characterized by being able to self-filmed or choose various lecture platforms in a place other than a dedicated studio. The advantages of non-face-to-face classes can be learned beyond time and space, and repetitive viewing and learning speed can be adjusted. Greening classes have no time and place constraints, and real-time classes have the advantage of high communication effects with learners. Evaluating whether non-face-to-face classes provide sufficient quality compared to face-to-face classes or e-learning will be necessary if branded classes are considered for post Covid. In this paper, for the evaluation of the service quality of non-face-to-face classes, the essential attributes desired by the instructors were derived from the viewpoint of Kano quality attributes and a quality improvement plan was proposed. After expressing the degree of functions that non-face-to-face classes should have on the X-axis and the satisfaction of learners on the Y-axis, 23 quality attributes were classified into 6 quality dimensions. In addition, satisfaction coefficient, dissatisfaction coefficient, and customer satisfaction improvement index were derived. As a result, 50% of learners were satisfied with non-face-to-face classes, but the preference was slightly higher than satisfaction, suggesting the sustainability of non-face-to-face classes. In terms of the customer satisfaction improvement index, the ranking of attributes with the largest increase in satisfaction when improving class quality was as follows. Professors' quick answers to learners' questions, content that can fully explain the subject, what the professor explains easily, develop high-quality content that can be learned on mobile phones, fairness of attendance checks, and real-time classes should start on time.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.10
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• pp.54-61
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• 2019

This paper reports a comparative review of the service quality attributes of Electronic Customs Clearance (UNI-PASS) by applying the Kano model, Timko's BW coefficients, and IGA model, as reported by Tontini et al. in terms of a service quality evaluation of electronic customs clearance as the comprehensive national customs administration information system. In addition, this study examined which quality attributes should be focused on to improve the service quality and enhance customer satisfaction using the electronic customs clearance service. The Kano, Timko, and IGA models were classified into the four common quality attributes: attractive quality, one-dimensional quality, must-be quality, and indifferent quality. Because the integrated approach was used, one-dimensional quality was included in the area for critical improvement, while the must-be quality was included in the area for intensive maintenance. In addition, the indifferent quality was included in the area of carefree, while the attractive quality was included in the area of competitive advantage.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.136-137
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• 2001

젤리형 해조면류의 유통 및 저장 중에 면가락이 건조되거나 동결하였을 경우 수분이 조직으로부터 분리되어 면의 굵기가 가늘어지면서 딱딱해져 식용하기에 부적당하게 된다. 따라서 이러한 문제를 해결하기 위해서는 먼저 포장을 할 때 적당량의 보존수를 첨가하여 저온 유통을 하여야 한다. 보존수의 첨가 후 저온 유통이 잘 유지될 경우에는 저장 6개월까지는 품질안정성에 문제는 없다. (중략)

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2007.11a
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• pp.983-986
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• 2007

Concrete surface grinding is required for flatness and adhesiveness of concrete surface. The procedure is, however, labor intensive and has a hazardous work condition. Also, the productivity and the quality of concrete surface grinding depend on the levels of worker. Thus, the development of remote controlled concrete surface grinding equipment is necessary to prevent the environmental pollution and to protect the workers from hazardous work condition. However, it is difficult to evaluate the grinded surface objectively in a remote controlled system. The machine vision system developed in this study takes the images of grinded surface with the network camera for image processing. Then, by representing the quality test results to the graphic MMI program of the remote control station, the quality control system is constructed. The machine vision algorithm means the image processing algorithm of grinded concrete surface and this paper presents the objective quality control standard of grinded concrete surface through the application of the suggested algorithm.

• Proceedings of the Korea Information Processing Society Conference
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• 2003.05c
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• pp.1669-1672
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• 2003

오늘날 컴퓨터와 인터넷의 빠른 보급과 발전으로 인해 게임은 급속도로 확산 보급되어왔다. 종합예술이라고 불릴 만큼 다양한 기술이 뒷받침되어 게임 산업은 21세기의 고부가가치 산업으로 각광을 받고 있으며 새로운 게임의 종류와 장르가 다양해졌다. 그 중 온라인게임은 산업적인 면과 정부지원이란 면에서 주요한 산업으로 부상하고 있다. 본 논문에서는 온라인게임 소프트웨어 품질 향상을 위한 테스트의 요소들을 파악하고 품질평가 요소로 제안한 후 개발 단계에서의 적용 시점을 제안하고자 한다.

• Geophysics and Geophysical Exploration
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• v.22 no.3
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• pp.116-131
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• 2019

In order to obtain high-quality high-resolution marine seismic data, the survey needs to be carried out at very low-sea condition. However, the survey is often performed with a slight wave, which degrades the quality of data. In this case, it is possible to improve the quality of seismic data by detecting the exact location of the sea bottom signal and eliminating the influence of waves or swells automatically during data processing. However, if noise is included or the sea bottom signal is weakened due to sea waves, sea bottom detection errors are likely to occur. In this study, we applied a method reducing such errors by estimating the sea bottom location, setting a narrow detection range and detecting the sea bottom location within this range. The expected location of the sea bottom was calculated using previously detected sea bottom locations for each channel of multi-channel data. The expected location calculated in each channel is also compared and verified with expected locations of other channels in a shot gather. As a result of applying this method to the noisy 8-channel high-resolution air-gun seismic data acquired off Yeosu, the errors in selecting the strong noise before sea bottom or the strong subsurface reflected signal after the sea bottom signal are remarkably reduced and it is possible to produce the high-quality seismic section with the correction of ~ 2.5 m swell effect.