• The Journal of Society for e-Business Studies
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• v.22 no.4
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• pp.53-69
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• 2017

This study focuses on analyzing no-shows associated with patients' clinical characteristics described by diagnoses in their medical data. A dataset of 7,055 patient-records from a Veterans hospital in the United States was used to test if there is difference on no-shows along with each patient's diagnosed diseases and the number of diagnoses. Patients with mental diseases such as drug dependence abuse and major depression, and chronic diseases such as hypertension are more likely to no-show. In comparisons with the number of diagnoses, the no-show decreases as the number of diagnoses increases up to four and doesn't change significantly afterwards. We provide managerial insights on clinical operations problems from statistical analysis. We believe that our results can be used to develop appropriate solutions on no-shows in clinics.

• KOREAN POULTRY JOURNAL
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• v.13 s.144
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• pp.90-95
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• 1981

• 종축개량
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• v.19 no.4
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• pp.32-45
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• 1997

• The Science & Technology
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• no.9 s.424
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• pp.58-61
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• 2004

• 월간산업보건
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• s.30
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• pp.31-31
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• 1990

• KOREAN POULTRY JOURNAL
• /
• s.107
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• pp.122-124
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• 1978

• KOREAN POULTRY JOURNAL
• /
• s.122
• /
• pp.93-98
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• 1979

• 월간산업보건
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• s.346
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• pp.2-7
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• 2017

• Korean Architects
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• no.6 s.446
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• pp.73-75
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• 2006

• Journal of the Korean Data and Information Science Society
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• v.27 no.4
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• pp.1027-1033
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• 2016

The purpose of this study is to examine the satisfaction level for military food services as well as to find out influential factors which affect satisfaction. The questionnaire survey was conducted by 111 soldiers. In the satisfaction analysis for military food services, 69.3% of soldiers presented positive response. There are, however, some differences in satisfaction between corporal and private groups as well as corporal and sergeant groups. Overall, the corporal group shows low satisfaction for military food services. To identify influential factors for satisfaction of military food services, we considered various factors: tasty, nutrition, quantity, hygienic conditions, environment, ambient factors, waiting time, presence of desert, menu, and kindness of a cook. Satisfaction analysis shows that main significant factors are tasty and quantity of the food. Thus, tasty and quantity of the food are need to be consistently monitored and improved to increase the satisfaction of military food services.