• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2006.11a
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• pp.81-84
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• 2006

다양한 멀티미디어 사용 환경 조건에 적합한 컨텐츠를 제공하기 위해서는 다양한 소비 환경을 반영할 수 있는 스케일러블 비디오의 제공이 필요하다. 이러한 스케일러블 비디오의 경우, 다양한 조합의 프레임 율, SNR, 공간해상도를 가지는 비디오가 가능하므로 사용자에 게 최적의 품질을 제공하는 조합을 결정해야 할 필요가 있다. 따라서 본 논문에서는 프레임율, SNR, 공간해상도 그리고 영상의 모션 속도에 따라 변동할 수 있는 영상 품질을 나타낼 수 있는 새로운 영상 품질 메트릭을 주관적 평가를 통하여 제안한다. 제안한 품질 메트릭은 주관적 품질평가 선호도와의 상관계수(correlation coefficient)가 PSNR과 주관적 품질평가 점수와의 상관계수 평균값에 비해 높은 값을 보였다. 본 논문에서 제안한 품질 메트릭은 다양한 조합의 부호화 조건에 따른 품질측정이 가능하여 제한적인 멀티미디어 소비환경에서 최적의 부호화 조건을 결정할 수 있다.

• Proceedings of the Korean Society for Quality Management Conference
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• 2006.04a
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• pp.3-7
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• 2006

현대 기업은 경영 전략의 방향 및 평가를 위하여 고객만족도를 조사한다. 특히 서비스업에서는 많은 경우 SERVQUAL 점수를 이용하여 고객만족도를 평가한다 SERVQUAL은 고객의 기대와 지각의 차이를 조사하여 고객만족도를 평가하며 22 개의 평가항목은 5가지의 품절특성 (유형성, 신뢰성, 대응성, 확신성 공감성)에 대한 SERVQUAL 접수로 산출된다. WSERVQUAL 접수는 SERVQUAL 점수에 단순평균방식과 상대적 중요도를 가중한 가중접수로 계산되는 방법으로 상대적 중요도를 파악하기 위하여 기존에서는 중요도에 대한 고객의 의견을 파악하여 적용하였으나 본 논문에서는 임성욱의 잠재적 고객만족 개선지수 (PCSI Index)를 적용하여 고객의 향후 잠재적 만족개선정도에 관한 내용을 포함한 가중치를 산정할 수 있는 방법론을 제시하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1271-1278
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• 2009

The purpose of this study was the improvement of satisfaction for school foodservice customers through analysis of the importance and performance of school foodservice quality and the understanding what factors affected customer's loyalty. The questionnaire was distributed to three hundred students at five high schools in Busan. Students evaluated the factors of importance and performance, the order of importance was sanitation> food> service and then, the order of performance was sanitation> service> food. Gap analysis resulted 4.39 for importance factors and 2.51 for performance factors; importance scores were higher than performance scores at all areas (p<0.01) and the sanitation factor gap was the biggest gap compared to all others. Each factor's analysis resulted that the gap analysis order was taste> balance of main & sub side dish> diversity of food in food area, quick react to customer complaint> reflection of customer proposal and recommendation> provide better service than competitor in service area, sanitation of food> cleanness of tableware> cleanness of container in sanitation area. The average score of customer's loyalty was 1.66 and female' score was significantly higher than male (p<0.001). Food, service and sanitation had a significant correlation to customer's loyalty than service (p<0.01), food (p<0.05), and sanitation (p<0.05) affected customer's loyalty significantly. So, intensive control is needed in the sanitation area which had the highest gap analysis result between importance and performance in food service. Especially, service factor was very important in explaining customer's loyalty, so service improvement through training is needed to improve student's satisfaction.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.603-610
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• 2005

Quality characteristics of white breads added with different levels of jujube extracts were investigated. Addition of jujube extract significantly decreased L-value, and increased a and b-values. Addition levels up to 70% did not have significant effects on the texture of breads. Significant increases in the hardness, chewiness, and gumminess were observed in 100% jujube-added group. Additive levels over 50% jujube showed good sensory scores compared with control bread in color, flavor, taste, and general palatability. Textural property increased with increasing amount of jujube extract. Results showed substitution of 50-70% jujube extract for water improved bread quality.

• Proceedings of the Korea Database Society Conference
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• 1999.10a
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• pp.191-201
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• 1999

데이터 웨어하우스와 데이터 품질에 관한 문헌연구를 통하여 데이터 웨어하우스 환경에서 데이터 품질의 향상을 위한 개념적 프레임워크를 개발하고자 하는 것이 본 연구의 목적이다. 데이터 웨어하우스 데이터 품질향상 활동을 지원하는 프레임워크를 개발하는 목적은 (1) 다양한 요구를 가진 사용자들이 웨어하우스 데이터에 접근하기 때문에, 사용자의 요구를 만족시키며 기업의 목적에 적합한 품질향상 활동을 지원하기 위해서이며, 다양한 기업활동을 가장 잘 지원할 수 있는 데이터 품질향상 지침을 관리자에게 제공하기 위해서 이다. (2) 웨어하우스 관리자의 데이터 품질향상 활동을 지원하기 위해서는 품질차원이나 데이터세트 등과같은 품질향상에 필요한 다양한 이슈를 관리자가 인식할 수 있도록 하기 위해서이다. (3) 데이터 웨어하우스 환경에서 데이터 품질 향상에 필요한 체계적이고 포괄적인 안목을 제공하기 위해서이다. 본 연구는 다음과 같은 단계로 수행하게 된다. 첫째, 데이터 웨어하우스의 개념과 데이터 웨어하우스의 구축단계 및 데이터 웨어하우스를 구성하는 프레임워크를 검토한다. 둘째, 데이터 웨어하우스 환경에서의 데이터 품질의 기준과 데이터 품질의 측정 및 데이터 품질의 향상 방안 등을 고찰한다. 셋째, 데이터 웨어하우스 환경에서 데이터 품질의 향상을 위한 개념적 프레임워크를 개발하기 위하여 데이터 웨어하우스 데이터 풀질 향상과 관련된 기업활동, 데이터 세트, 품질의 속성 및 차원 등을 정의한다. 마지막으로 데이터 웨어하우스 환경하에서 데이터 품질을 향상할 수 있는 3차원 구조의 개념적 프레임워크를 제안하며, 나아가 제안한 모형에 대하여 데이터 품질 향상을 위한 프로젝트 활동의 사례를 통하여 모형의 타당성을 개념적으로 설명한다.통하여 각각의 제품을 비교하였으며, 둘째 소프트웨어 종류별 평가로 제품을 응용소프트웨어, 응용개발도구, 시스템 소프트웨어로 분류하여 평균값으로 비교하였다. 셋째, 국내외 제품별 평가분석으로 전체 제품을 국내제품과 국외제품으로 분류하여 비교하였으며, 마지막으로 총괄분석을 통해 가중치를 적용하여 전 제품의 점수를 비교하였다. 여기에서는 각 제품의 평균점수에 대한 차이를 95%의 유의수준으로 T-Test를 실시하였다.uted to the society, and what the socioeconomic impacts are resulted from the program. It would be useful for the means of (ⅰ) fulfillment of public accountability to legitimate the program and to reveal the expenditure of pubic fund, and (ⅱ) managemental and strategical learning to give information necessary to improve the making. program and policy decision making, The objectives of the study are to develop the methodology of modeling the socioeconomic evaluation, and build up the practical socioeconomic evaluation model of the HAN projects including scientific and technological effects. Since the HAN projects cons

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.251-258
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• 2017

The objective of this study was to analyze patient satisfaction and perception of nutritional counseling services quality. A patient satisfaction and perception survey was conducted for 1,095 patients from 43 tertiary hospitals and 20 general hospitals. The number of returned questionnaires was 656 (response rate: 60.0%). Data from 633 questionnaires were analyzed after the questionnaires with unanswered items were excluded. Five domains were identified from the result of the factor analysis using the maximum likelihood and oblique rotation. The five domains were named empathy, responsiveness, tangibles, reliability, and skill and specialty. Patient perception mean score of nutritional counseling was 4.54/5.00. Patient satisfaction scores were significantly higher in empathy (P<0.001), responsiveness, and skill and specialty (P<0.01) with a college or graduate school education than in patients with a middle school education. There was no statistically significant difference between satisfaction scores in tertiary hospitals and those in general hospitals, but patients in capital hospitals reported significantly higher scores than their local counterparts in empathy, responsiveness, reliability, skill and specialty (P<0.001), and tangibles (P<0.05). In responsiveness, significantly higher (P<0.01) scores were observed in patients who received nutritional counseling only once compared to patients who received counseling two times. Patients perception of nutritional counseling services was significantly correlated with their satisfaction of five domains, reliability (r=0.721), responsiveness (r=0.697), empathy (r=0.690), skill and specialty (r=0.678), and tangibles (r=0.622).

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.316-322
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• 2001

The effect of onions on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Strawberry jams with 10, 20, 30 and 40% onions in place of strawberry were prepared and evaluated for moisture content, pH, total acidity, color, spreadability, soluble solid content, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics. As the amount of onions increased, moisture content, total aridity, spreadability, soluble solid content, reducing sugar content and residual anthocyanin content of strawberry jams decreased, while pH increased. The lightness and redness decreased with addition of onions, but the yellowness increased. The sensory scores for strawberry jams decreased with the increase of onion content; however, strawberry jams with 10 or 20% onions showed fairly good scores.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.6
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• pp.167-178
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• 2021

Since 2014, the quality level survey of the defense industry has been carried out annually. The need for this was felt as the quality control policy was inadequately reflected in the survey results. In this study, to secure valid and reliable data, the quality level survey measurement indicators and questionnaires used previously were analyzed and developed as customized papers according to the size of the company. The questionnaire index was simplified through the elimination of unnecessary and redundant items to improve the response rate and reliability. In addition, a comprehensive score was computed based on the improvement index so that the result of the quantitative quality level survey could be calculated. Through this, it was possible to determine the quality level attained by the defense industry. Through the quality level survey, we intend to secure data that can analyze the quality management environment to maintain quality levels of the defense industry and identify ways to establish mid-to-long-term quality management strategies and improve systems to enhance the quality level of the defense industry in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.633-643
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• 2013

This study investigated the efficiency of university foodservice operations by analyzing the effect of consumer's perception towards university foodservice quality. University students in the Jeonnam area were surveyed and 571 out of 700 surveys were chosen (response rate: 97.0%). SPSS (ver. 20.0) was used to conduct descriptive analysis, factor analysis, reliability analysis, t-test, and multiple regression analysis. The results show that 21.9% of university students have never used the university foodservice, while 48.7% of university students have eaten there 1~2 times per week. The most common reasons reported for avoiding the university foodservice were a limited menu selection (51.5%) and an untasty food (45.8%). The perception of overall service quality at the university foodservice scored relatively low (3.01 points), compared with its importance (3.89 points). The food taste, menu variety, and quality of food ingredients are factors that require improvement for operational strategies by the importance-performance analysis (IPA). The food factors (taste, variety, and quality) among university foodservice qualities had a significantly positive effect on consumers' overall satisfaction (p<0.001), perceived value (p<0.01), intent to recommend (p<0.001), and intent to revisit (p<0.01). These result indicate that the university foodservice management should focus on developing food factors and strive to meet the needs of university students through continuous customer surveys.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.140-152
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• 2011

The purposes of this study are to analyze the gap between foodservice personnel and customers, to urge foodservice providers to reconsider by identifying the problems in service delivery for customer satisfaction, and to deduce the recognition for foodservice quality improvement. The results of this study can be summarized as follows: the average perception score of personnel(3.78 out of 5) was higher than that of customers(3.79). In particular, the customers' perception of 16 attributes, which included 'overall lighting in the restaurant', 'creativity of the food', 'freshness of the ingredients' and so on, was significantly lower than personnel's. Both service providers and customers perceived that 'meal quality' was the highest and 'table setting' was the lowest among the 4 factors, but there was significant difference on 'interior space(p<.001)', 'meal quality (p<.01)', 'convenience(p<.01)' between the two groups. As a results of the quadrant analysis, 'Q3. dishes and bowls', 'Q6. cleanliness of the tables', 'Q12. display of the food', 'Q17. comfort of the interior space', 'Q18, room temperature', 'Q23. overall lighting in the restaurant', 'Q30. arrangement of the furniture and accessaries' were categorized into Quadrant A, all of which showed dissatisfaction of the customers due to the personnel's lower perception. Therefore, service providers have to perceive the gap between the two viewpoints and grant priority to these attributes to improve foodservice quality.