• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.317-324
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• 2008

This study was performed in order to investigate perceptions on environment and environment-friendly agricultural products, knowledge level and opinion about these products. The subjects were 387 college students in Seoul and Incheon area. This survey was conducted by self-administered questionnaire. The statistical analysis was conducted using the SPSS 12.0 program. Male subjects were 53.2% and female subjects were 46.8%. 52.9% of the subjects have knowledge about environment-friendly agricultural products. Also 50.9% of the subjects knew certification label of environment-friendly agricultural products whereas 13.4% knew certification authority of environment-friendly agricultural products. The average scores of 'image of environment-friendly agricultural products', 'attitude towards environment', 'attitude towards agrichemical' were $3.84{\pm}0.68,\;3.51{\pm}0.73\;and\;3.58{\pm}0.87$, respectively. In regard to 'image of environment- friendly agricultural products', the scores were significantly affected by gender (p<0.05), self-recognition of health status (p<0.05) and self-knowledge about environment-friendly agricultural products (p<0.001). In regard to 'attitude towards environment', the scores were significantly affected by self-recognition of health status (p<0.05), self-knowledge about environment-friendly agricultural products (p<0.001), and information about environment friendly agricultural products certificate authority (p<0.01). In regard to 'attitude towards agrichemical', the scores were significantly affected by gender (p<0.001), self-recognition of health status (p<0.05), supplements for health (p<0.05) and self-knowledge about environment-friendly agricultural products (p<0.001). Therefore, various education programs on environment-friendly agricultural products are necessary for college students to make right food choices.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.613-623
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• 2010

The purpose of this study was to examine parents' perceptions towards the importance and performance levels of foodservices quality at kindergartens. The questionnaire was developed to measure the thirty-one quality attributes of foodservice operations. A questionnaire survey was conducted to 500 parents and the return rates were 62.4%. The survey period was from July 15 to August 8, 2008. The parents had a high level of perception toward the need for foodservice, earning 4.46 points out of 5 point. Their perceptions of foodservice quality were examined by six dimensions of importance and performance level. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points or less out of 5 points to most quality attributes of performance level. As for the importance and performance level of the quality dimensions of foodservice, parents regarded sanitation as the most important dimension. IPA showed that 'ventilation', 'sanitation of tableware' and 'sanitation of dining tables and chairs' were included as 'focus' areas. The overall satisfaction level for foodservice was 3.74 out of 5 points A higher level of satisfaction was shown at self-operated foodservice system of kindergartens. According to multiple regression analysis, 46.3% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, menu and price, facilities, sanitation, atmosphere and foodservice effects.

• Food Science of Animal Resources
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• v.20 no.4
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• pp.326-335
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• 2000

본 연구는 식물성 유지를 첨가하여 유지방이 함유된 가공치즈와 가장 유사한 기호도를 가지며 불포화지방산의 조성을 증가시켜 영양학적으로 우수한 가공치즈를 제조하기 위해 실시하였다. 제조된 시료의 단백질 함량, 지방함ㄹ야, T,S 함량, SNF함량, FDM함량, MaCl 함량은 각 시료간 차이가 나지 않았으며 pH는 버터를 첨가한 시료가 약간 높게 나타났다. 측정된 TBA가는모든 시료에서 제조 초기 제품의 품질에 영향을 주지 않은 범위에서 측정되었다. 시료의 지방산 조성은 버터를 첨가하여 제조한 시료가 C4:0부터 C16:0까지 포화지방산을 가장 많이 함유하였다. Oleic acid는 올리브류를 첨가하여 제조한 시료가 가장 많았으며 linolenic acid와 linoleic acid는 홍화유를 첨가한 시료가 가장 함량이 많았고 버터를 첨가한 시료가 가장 적은 함량을 나타냈다. Off- flavor 점수는 버터를 첨가하여 제조한 시료가 가장 높은 점수를 보였으며, 올리브류를 첨가한 시료가 가장 낮은점수를 나타냈다. UFA/SFA 비율과 linolenic acid와 linoleic acid 함량을 고려할 경우 홍화유를 첨가한 시료가 우수한 지방산 조성을 갖고 있는 것으로 생각되며, 선호도 검사결과를 토대로 판단할 때 옥수수 유를 첨가한 시료가 버터를 첨가한 시료와 유사한 풍미를 갖고 있는 것으로 생각되었다.

• Journal of Nutrition and Health
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• v.53 no.6
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• pp.688-701
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• 2020

Purpose: This study was performed to evaluate the importance and satisfaction of the selective attributes of delivery food and to analyze the factors affecting customer satisfaction. Methods: A total of 574 responses were collected from customers who had ordered delivery food for data analysis. Statistical analyses were conducted using the SPSS program (ver. 25.0) for frequency analysis, χ2 tests, t-test, factor analysis, Pearson correlation, multiple regression analysis, and Importance-Performance Analysis (IPA). Results: The importance of delivery food selection attributes was higher in the order of 'hygiene control level (4.72)', 'taste of food (4.64)', and 'delivery accuracy (4.40)'. Satisfaction assessment was higher in the order of 'taste of food (4.32)', 'delivery accuracy (4.26)', and 'convenience of using the delivery app (4.21)'. According to the results of IPA, items that were priorities for improvement were charges for delivery, discount offers, sufficient description of the menu, and rapid handling of customer complaints. On an average, overall customer satisfaction score of delivery food was 4.01 out of 5 points. Additionally, five satisfaction factors were extracted by exploratory factor analysis. According to the results of multiple regression analysis, quality of delivery platform (p < 0.001), quality of delivery service (p < 0.001), convenience and diversity (p < 0.001), quality of delivery food (p < 0.001), and health and safety (p < 0.001) had significant positive effects on overall customer satisfaction. Conclusion: To increase customer satisfaction among delivery food customers, restaurant or delivery platform managers should consistently improve not only the quality of the delivery platform but also the quality of the delivery food and service.

• Food Science and Preservation
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• v.13 no.3
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• pp.337-343
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• 2006

This study was conducted to develop naengmyon added with persimmon leaf powder. To find out the proper mixing ratio, physicochemical properties were investigated. There was a little difference in water binding capacity between control and naengmyon added with persimmon leaf powder. Amylogram showed that initial pasting temperature and peak point value were increased as increment of adding amount of persimmon leaf powder. After cooking, the weight of a naengmyon was increased but cooking loss and turbidity were decreased with increment of persimmon leaf powder. At a glance of color difference values, there was a distinctive boundary near at 6%. But similar at over 6% as increasing adding amount of persimon leaf powder texture characteristics such as hardness, adhesiveness, cohesiveness, springness and gumminess were declined. From overall experimental result, the proper mixing ratio of persimmon leaf powder for naengmyon was 4%.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.777-784
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• 2013

With the development of economy and culture, Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea, China and other Asian countries. In this study, we examined the quality characteristics of red bean Makgeolli: pH, total acidity, alcohol contents, sugar contents, reducing sugar, color, total flavonoid contents, DPPH, microbial properties, sensory evaluation of Makgeolli added with red bean (0, 5, 10 and 15% by rice weight) during fermentation for 7 days. There were no significant differences between samples in acidity, alcohol contents, reducing sugars and yeat cell counts, but total flavonoid contents increased with increasing ratio of red bean(p<0.05). Makgeolli added with 10% red bean showed the highest antioxidation activity, and was not significantly different with Makgeolli without red bean in flavor, sweetness, sourness, bitterness and overall acceptance in sensory evaluation. Therefore, Makgeolli added with 10% red bean was considered to be the most suitable for the manufacturing.

• Journal of Engineering Education Research
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• v.3 no.2
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• pp.84-92
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• 2000

U.S. Congress established the Malcolm Baldrige National Quality Award (MBNQA) program in 1987 to recognize U.S. organizations for their achievements in quality and business performance and to raise awareness about the importance of quality and performance excellence as a competitive edge. The Baldrige Award was envisioned as a standard of excellence that would help U.S. organizations achieve world-class quality. Recently the U.S, Congress approved legislation that made education and health care organizations eligible to participate in the Award Program. These criteria are applied to evaluate two academic departments (Computer Science & Industrial Systems and Electrical Engineering) at Yonsei University. It was an informal evaluation performed by the undergraduate students who took quality Engineering course. Evaluated total scores turn out to be 522.5 and 548.5 for both, respectively. According to the MBNQA diagnosis, this level of score represents that there are some areas or work units which need to be improved. We hightlight them so that they can be used as feedback information.

• Journal of the Korean Society for Library and Information Science
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• v.52 no.1
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• pp.313-340
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• 2018

The purpose of this study was to design a PCSI model that can be applicable to measurement of library user satisfactions, which can be used in evaluating organizational performance. The National Assembly Library (NAL) was selected as a case to design a PCSI-based model and to test the model by conducting a self-administered survey of 341 internal and external library users. The model was validated to have a satisfactory model fit. Fitting the model, the study confirms that the service qualities of the NAL affect user satisfactions, which in turn affects organizational performances. The PCSI score of the library was 80.4, which can be used as a useful index that can compare the library's performance with other organizations in the similar public domain. Major contributions of this study are two-fold: the PCSI-based model proposed in this study provides a theoretical basis that assesses organizational performance of libraries via user satisfaction; and libraries can utilize the model as a management tool to assess the organizational performance from the user perspective.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.26 no.9
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• pp.1305-1311
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• 2022

With the recent rapid development of mobile terminals and personal computers and the advent of neural network technology, real-time face swapping using images has become possible. In particular, the cycle generative adversarial network made it possible to replace faces using uncorrelated image data. In this paper, we propose an input data processing scheme that can improve the quality of face swapping with less training data and time. The proposed scheme can improve the image quality while preserving facial structure and expression information by combining facial landmarks extracted through a pre-trained neural network with major information that affects the structure and expression of the face. Using the blind/referenceless image spatial quality evaluator (BRISQUE) score, which is one of the AI-based non-reference quality metrics, we quantitatively analyze the performance of the proposed scheme and compare it to the conventional schemes. According to the numerical results, the proposed scheme obtained BRISQUE scores improved by about 4.6% to 14.6%, compared to the conventional schemes.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.29 no.1
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• pp.369-391
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• 2018

The purpose of this study was to develop a measurement scheme that assesses organizational performances in library department unit level by applying PCSI model, a Public-service Customer Satisfaction Index. Specifically, this study adopted the Antecedent Model, a component of the PCSI's three-part model, that consists of a total of 12 service quality indices. The study selected a large-scale library as a case to analyze and design a method. We analyzed the library's organizational missions and goals set by each of its six departments, and then mapped them with each of the 12 service quality indices. This mapping was further developed as a work analysis scheme of the library and as a measurement tool. A total of 341 library users participated in a survey that was designed to assess 12 service quality indices. As a result service quality was measured for each index, which in turn, calculated the library's service performance index for both entire and individual units of the library. The results reveled the measurement tool useful in assessing service performances for both individual unit and the entire library.