• Journal of the Korean Society for information Management
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• v.35 no.4
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• pp.51-75
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• 2018

This study was intended to confirm the perception of the users for the public libraries specialized service through the difference in library service quality according to the availability of specialized services by utilizing 'LibQUAL+' that is a service quality assessment tool. As a results, there is difference in the minimum and perceived levels between libraries that provide assessment result specialized services for service levels and those that did not. And there was no difference in the expected level. The degree of service showed generally higher user perception in the Adequacy Gap and Superiority Gap than libraries that do not offer specialized services. Therefore, the users of public libraries recognize that libraries that offer specialized services are better served than libraries that do not.

• 한국경영정보학회:학술대회논문집
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• 2008.06a
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• pp.541-546
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• 2008

신규 서비스나 상품의 실패 분석에 대하여 현재까지 많은 연구가 진행되어 왔다. 그러나 지금까지의 연구에서는 서비스의 품질이나 특정 요소에 국한되어 왔다. 본 연구에서는 기존 연구와 다른, 신규 통신서비스 활성화를 저해하는 요인을 분석하기 위해 포지셔닝 연구를 통해서 기업과 소비자가 인식하고 있는 포지셔닝의 차이를 인지해 그 원인을 밝히고, 포지셔닝 갭을 발생시키는 포지셔닝 요인들을 추출함으로써, 통신 서비스 사업자에게 새로운 포지셔닝 전략을 제시하는데 의의가 있다 하겠다.

• Journal of Korea Port Economic Association
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• v.28 no.4
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• pp.231-255
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• 2012

This study examined the communication and conflict between ship prganization and ship management team. Those are measured and analyzed about both groups, and then the relationships would be investigated objectively and synthetically. Especially, this relationships are enlightened by measuring the level and gap of the communication and group conflict between ship organization and ship management team. The effect of that conflict is analyzed on the organization commitment and job satisfaction of ship organizations. As a result, this study demonstrates the communications have a negative influence on group conflict with statistic significance, also the conflicts effect negatively on the organization commitment and job satisfaction. In the analysis of gaps about the communication and conflict between groups, the level of group conflict is lowest in the group whose gap of communication is small and both communications are activated, and the organization commitment and job satisfaction are highest in the group whose gap of group conflicts is small and both level of the conflicts are low. To conclude, the ship organization and ship management teams in the shipping company have to lessen their conflict each other and heighten the organization commitment and job satisfaction through their smooth communication.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1414-1426
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• 2005

The evaluation of students and employees on the importance and the performance for sanitary characteristics in high school foodservices, was investigated. The questionnaires were administered to 379 students and 141 employees in 13 high school, in Busan and then the data evaluated by 5 scales method of Likert were statistically analyzed. The mean scores of the importance and the performance evaluated by students (4.26/3.24) were significantly (p<0.01) lower than those by employees (4.71/4.51). Both the students and the employees percepted that, among sanitary characteristics, cleanliness of meals was most important. The student assessed the performance of withdrawal of plate waste as lowest scores, however the employees assessed student's hygiene as lowest scores, among sanitary characteristics. The gap score of the student (-1.02) between the importance and performance for sanitary factor was higher than that of the employees (-0.02) in high school foodservice. The importance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, and handwashing before serving were high scores to the students, but low scores to the employees. The performance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, the sanitation of treatment process of Plate waste, cleanliness of utensils of platewaste, not touch utensils before serving, handwashing before serving, handwashing before eating and not touch inside of tray were low scores to both the students and the employees. Therefore, it is suggested that the sanitary operations for dining place, treatment process of plate waste and the student's hygiene might have to increase in high school foodservice.

• Journal of Cadastre & Land InformatiX
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• v.47 no.1
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• pp.53-79
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• 2017

The main purpose of this study was to detect and classify public perceptions toward smog disasters on Twitter using topic modeling. To help achieve these objectives and to identify gaps in the literature, this research carried out a literature review on public opinions toward smog disasters and topic modeling. The literature review indicated that there are huge gaps in the related literature. In this research, this author formed five research questions to fill the gaps in the literature. And then this study performed research steps such as data extraction, word cloud analysis on the cleaned data, building the network of terms, correlation analysis, hierarchical cluster analysis, topic modeling with the LDA, and stream graphs to answer those research questions. The results of this research revealed that there exist huge differences in the most frequent terms, the shapes of terms network, types of correlation, and smog-related topics changing patterns between New York and London. Therefore, this author could find positive answers to the four of the five research questions and a partially positive answer to Research question 4. Finally, on the basis of the results, this author suggested policy implications and recommendations for future study.

• Journal of Korea Society of Industrial Information Systems
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• v.21 no.2
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• pp.73-91
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• 2016

This study sheds light on the quality aspect of cloud computing services as next IT platform. Three tasks of the research are to extract the quality factors of cloud service from the user's viewpoint, empirically analyze the perceptual differences between the user group and the provider group by applying the IPA technique, and suggest some quality factors that need to be improved. Based on the previous researches and focus group evaluation, 13 quality factors have been established. Two field surveys have been performed respectively to collect the perceptual importance and satisfaction level of the users and the providers. It is shown that the quality satisfaction of the user group is lower than the quality perceived by the providers. And there exist significant differences between two groups in respect to quality importance level and IPA matrix. In conclusion, 6 quality factors that need to be improved are suggested such as service functionality, service availability, interoperability, scalability, confidentiality, and provider's responsiveness.

• Journal of the Korean Society for information Management
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• v.32 no.3
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• pp.131-154
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• 2015

Users tend to perceive differently the service quality of library depending on the advance of digital information technologies. It is necessary to analyze the cumulative results of LibQUAL+ in order to identify the suggestions for improvement of library services. This study aims to comparatively analyze the results of LibQUAL+ and demonstrate the trends and changes for the services of university library. To achieve the purpose of this study, two university libraries were selected for analysis. The library of McGill University in Canada was selected with the six years' results of LibQUAL+. Another library located in Seoul was selected with the 2012 result of LibQUAL+ and a new LibQUAL+ in 20015 was conducted for this study. The results were analyzed with three dimensions and 22 items in terms of circular chart, bar chart, and graph. Findings of this study indicated that there were substantial differences in terms of years of LibQUAL+ survey and user groups with undergraduate/graduate students in three dimensions. In particular, the results of A library showed that users were likely to expect more from the university library, but they perceived low service quality. In addition, there was found considerable differences among users groups in terms of undergraduate and graduate students. The improvements for library services need to focus on three dimensions such as staff, resources, and facilities as well as customized services for individual user groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.145-151
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• 2015

The purpose of this study was to evaluate foodservice hygiene in middle school students by analyzing the importance and performance of school foodservice by meal service area in Busan. Questionnaires were administered to 826 students in 10 middle schools (five schools for classroom service, five schools for dining room service). The average importance and performance scores were 4.11/5.00 and 3.38/5.00 for classroom service and 4.34/5.00 and 3.89/5.00 for dining room service. Dining room service had significantly (P<0.001) higher average scores importance and performance of food hygiene, environment hygiene, equipment hygiene, and employee hygiene than those of classroom service. The gap average score of dining room service was significantly (P<0.001) lower than those of classroom service. In the importance-performance analysis, 'cleanliness of tray' showed high importance and low performance for classroom service and dining room service. Areas of low importance and low performance were 'tray drying', 'cleanliness of employee' clothes', 'wearing sanitary gown, cap', 'wearing sanitary mask', and 'wearing sanitary gloves' for the classroom service, whereas 'tray drying', 'comfortable atmosphere in diningroom', 'well ventilated', 'no odor of the food in classroom', and 'cleanliness around rubbish bins' were relevant for dining room service. These findings suggest that employee hygiene management should be intensively managed for classroom service, and equipment hygiene management must be improved for classroom service and dining room service, especially cleanliness of tray. Meal service places should be changed to the dining room with support the government and private sector.

• KDI Journal of Economic Policy
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• v.28 no.2
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• pp.51-96
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• 2006

Two conditions should be satisfied if fiscal policy is to stabilize economic cycles; proper policy timing and significant policy effect. This paper evaluates whether the policy timing has been proper in Korea by investigating the correlation between fiscal policy stance and economic conditions. We first calculate quarterly FIs (Fiscal Impulse) using the estimated potential GDP and fiscal balance data. Based on these indices, we 1) analyze how FIs respond to the economic conditions summarized in GDP gap through regression analysis, 2) compare average FIs in expansionary and recessionary periods according to the NSO's economic cycles, 3) evaluate fiscal policy maker's perception of economic conditions and its intention by reviewing the budget proposals. Although regression analysis shows that overall fiscal policy, especially expenditure side, has properly responded to economic conditions, average FIs do not show the significant difference between expansionary and recessionary periods. It is inconclusive whether the fiscal policy timing has been proper. Budget proposals show that actual fiscal policy stance has been sometimes inconsistent with the policy intention, which implies that it is hard to utilize fiscal policy actively to stabilize the economy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.270-277
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• 2012

The purpose of this study was to evaluate the importance and satisfaction level foreigners place on human and physical evidence service in Korean restaurants based on nationality such as American/European, Japanese, Chinese, and Southeast Asian. The research was performed by using questionnaires conducted from August to September on 365 foreigners living in Busan. Total mean scores for the importance (3.96/5.00) and satisfaction (3.33/5.00) of Korean restaurant human and physical evidence service were significantly different (p<0.01), as the gap was -0.63. The mean scores of the gap were -1.03 for cleanliness of dining area, -1.01 for cleanliness of tableware, and -0.95 for easily understandable menu board. The mean scores of satisfaction for Southeast Asian individuals (3.77) were significantly (p<0.01) higher than those of American/European (3.40), Chinese (3.37), and Japanese (2.81). The importance and satisfaction grid showed that an easily understandable menu board and a brief description of the food or menu scored high for the importance and low for the satisfaction in American/European, Chinese, and Japanese individuals. Cleanliness of the dining area, cleanliness of tableware, cleanliness of staff appearance, kindness of employees, rapid resolution of complaints, and prompt and quick service scored high for importance and low for satisfaction in Japanese. However, Southeast Asians were satisfied with human and physical evidence service of Korean restaurants.