• Journal of Korea Society of Industrial Information Systems
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• v.12 no.3
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• pp.31-46
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• 2007

For continuous growth and diffusion of internet banking, it is important to investigate the factors that affect customer satisfaction. This study empirically examined the structural relationships among characteristics of internet banking, service quality, customer satisfaction and customer loyalty. Characteristics of internet banking include relative advantage, compatibility, complexity, and perceived risk which are user-dependent in nature. Service quality was classified as 5 dimensions of SERVQUAL. Using a sample of 162 internet banking users, we empirically examined the study model. The results of this study showed that characteristics of internet banking and service quality had a significant effect on customer satisfaction and satisfaction in turn, had a significant positive effect on customer loyalty. We also found that characteristics of internet banking and service quality had a significant effect on customer loyalty.

• Proceedings of the Korea Information Processing Society Conference
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• 2005.11a
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• pp.377-380
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• 2005

최근 다양한 분야에서 임베디드 소프트웨어의 비중이 증대함에 따라 품질 요구 사항이 증대 하였지만, 현실적인 개발 일정은 점점 줄어들고 있다. 이에 본 논문에서는 임베디드 소프트웨어의 기민한 속성 주도 설계(Agile Attribute-Driven Design)를 체계적으로 적용하기 위한 '통합 분석 기법'을 정의한다. 그리고 이를 통한 기민한 설계 접근법을 제안한다. '통합 분석 기법'은 임베디드 소프트웨어의 특성을 고려한 기능 분석과 동시에 '품질 속성 시나리오'를 분석할 수 있는 기법으로서 고품질의 아키텍처 구축을 목적으로 한다. 또한 본 논문에서는 개미 로봇 구현 사례를 통해 '통합 분석 기법'을 검증하고 효과를 확인한다.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.211-230
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• 2013

The purpose of this study was to investigate importance and performance about the quality attributes of bean coffee and instant coffee for the Koreans and the Mongolians. The survey was conducted in Seoul and Gyeonggi Province, Korea and in Ulaanbaatar, Mongolia from April to May, 2012. The questionnaire was distributed to 380 Koreans and 380 Mongolians, and 253 and 250 copies were collected from the Koreans and the Mongolians, respectively, for statistical analyses. For the importance-performance analysis(IPA), 14 quality attributes of bean coffee and instant coffee were investigated. The main results of this study were as follows. In the importance and performance comparison about the bean coffee quality, taste, aroma, quantity, price, hygiene, freshness and shelf life were more important to the Koreans than to the Mongolians. On the other hand, nutrition and ingredient were regarded as more important attributes for the Mongolians. Also, price, nutrition, temperature and ingredient were better performance to the Mongolians than to the Koreans. In the importance and performance comparison about the instant coffee quality, quantity and price were more important to the Koreans than to the Mongolians. However, nutrition and temperature were more important to the Mongolians. Moreover, nutrition, temperature, variety and freshness were better performance to the Mongolians than to the Koreans. According to the IPA results of 14 quality attributes of bean coffee, the selection attributes with high importance but low performance were price and shelf life for the Koreans, while nutrition, hygiene and ingredient for the Mongolians. For instant coffee, the selection attributes with high importance but low performance were hygiene and concentration for the Koreans, while concentration and ingredient for the Mongolians.

• Journal of Energy Engineering
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• v.16 no.3
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• pp.128-148
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• 2007

Quality assurance (QA) for nuclear R&D project is very concerned about the poor economy due to the improper selection of QA requirements. This paper proposes a new methodology for determining the relative importance weights of QA requirements considering the attributes of nuclear R&D project. QFD (Quality Function Deployment) is used as a conceptual framework and fuzzy number is introduced to capture the vagueness uncertainty existing in human judgement. Also we use a confidence attitude of decision-maker in order to improve the reliability of extracted attribute level of R&D project. Case study on a nuclear R&D project and scenario analysis are carried out to verify the usefulness and effectiveness of proposed methodology.

• Journal of Distribution Science
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• v.10 no.1
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• pp.33-42
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• 2012

This study is focused on traditional market's competitiveness in Korea. Ever since the Korean retail industry had been opened to the big conglomerates, the traditional markets have faced very serious competition from various types of distribution channels. In particular, this study has been conducted to find another way to help the Korean traditional market from the perspective of college students who are consumers of the future. This study examines the relationships among store choice attributions, consumption emotion, consumer's value, and relationship quality from the perspective of college students. In order to verify the relationship, and moderating and mediating effects, data were collected from 126 college students in Whasung, Gyeonggi Province to test the theoretical model and its hypotheses. The results of this study are as follows: First, service (= .263, p < .01) and advertising (= .188, p < .05) are significantly positively related to relationship quality. However, store atmosphere (= .176, p = .052) is not statistically significantly related to relationship quality. The result that students have stereotypes about the atmosphere of traditional markets and are therefore excluded from their store choice attributions can be expected. Second, college students selected service division (= .230, p < .05) as the most important factor among the traditional market's store choice attributions. This result reflected that enhancing service strategy would strengthen the traditional market against discount stores. The process of product selection by customers in discount stores is based on the concept of self-service. However, traditional market traders can make various contacts with their customers. If traditional market traders can enhance various service factors just like in the process of product selection, it will effect strong competitive advantages. Third, it is also revealed that consumer's value exhibit complete mediation effect in the relationships between service and advertising. These results showed that traditional markets must be considered for consumer value. Because previous studies showed that values refer to "enduring belief that … specific mode of conduct or end-stat of existence … personally or socially preferable to an opposite of converse mode of conduct or end-state of existence" (Rokeach, 1973; George and Jones, 1996). Furthermore, Schwartz (1994) defined values as desirable trans-situational goals, varying in importance, that serve as guiding principles in the life of a person or other social entity. As conceptions of desirable end-states of existence or modes of conduct, values help people choose, evaluate, and give meaning to their experiences (Rokeach, 1973). Efforts (e.g. promote the consumers value) of the traditional market traders will improve the preferences for the traditional market of consumers and college students. Implications and future research directions are also discussed.

• Information Systems Review
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• v.25 no.4
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• pp.89-112
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• 2023

In March 2020, as it was declared a COVID-19 pandemic, various quarantine measures were taken. Accordingly, many changes have occurred in the tourism and hospitality industries. In particular, quarantine guidelines, such as the introduction of non-face-to-face services and social distancing, were implemented in the restaurant industry. For decades, research on restaurant attributes has emphasized the importance of three attributes: atmosphere, service quality, and food quality. Nevertheless, to the best of our knowledge, research on restaurant attributes considering the COVID-19 situation is insufficient. To respond to this call, this study attempted an exploratory approach to classify new restaurant attributes based on understanding environmental changes. This study considered 31,115 online reviews registered in Naverplace as an analysis unit, with 475 general restaurants located in Euljiro, Seoul. Further, we attempted to classify restaurant attributes by clustering words within online reviews through TF-IDF and LDA topic modeling techniques. As a result of the analysis, the factors of "prevention of infectious diseases" were derived as new attributes of restaurants in the context of COVID-19 situations, along with the atmosphere, service quality, and food quality. This study is of academic significance by expanding the literature of existing restaurant attributes in that it categorized the three attributes presented by existing restaurant attributes and further presented new attributes. Moreover, the analysis results have led to the formulation of practical recommendations, considering both the operational aspects of restaurants and policy implications.

• Journal of KIISE
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• v.44 no.2
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• pp.148-162
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• 2017

Recently, the accomplishment of a system's quality attributes requires the negotiation of increasingly complex requirements, and this is because the contextual and developmental environments in which software is used has undergone broad changes. Nevertheless, with regard to most architectural designs, many of the proportions depend on the architect's intuition. Moreover, even if reusable architectural patterns are adapted to an architectural design, common schemas for the description of their use are nonexistent, and it is difficult to make a comparison for the selection of an appropriate systemic pattern because the focus of the schemas is not the user's perspective. To achieve a fast initial-design decision, this paper suggests new schemas that reduce the distance between the quality attribute requirements and the design by reinterpreting architectural patterns from the user's perspective. Also, based on the reconstructed pattern model that is derived from the use of the new schemas, an architectural-pattern recommendation method (APOQATo) for which the trade-off and the constraints that are due to the design decision are considered is provided as well as the advantages of the architectural pattern for which the quality attributes are satisfied.

• Proceedings of the Korean Information Science Society Conference
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• 2004.04b
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• pp.379-381
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• 2004

소프트웨어 아키텍처는 소프트웨어 시스템의 중요한 요소를 정의하고 이들 요소간의 상호관계를 나타낸 전체 시스템의 기본 구조이다. 시스템의 변경과 확장에 용이하고 시스템의 상호 연동성을 확보하는데 있어 아키텍처 기반의 기술 접근은 필수적인 요소이다. 이러한 소프트웨어 아키텍처를 명가하기 위한 다양한 방법들이 제시되고 있으며, 이 방법들은 비즈니스요구를 반영하고 품질속성에 따른 시나리오를 만들어 그것을 기반으로 소프트웨어 아키텍처를 평가하게 된다. 이에 본 논문에서는 ISO9126에서 제시한 소프트웨어의 품질을 기반으로 아키텍처 평가에 적용되어질 품질속성을 도출하기 위하여, 웹기반 전자상거래시스템인 B2C에서의 사용자요구사항을 분석 해 보고자 한다.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2019.11a
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• pp.227-229
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• 2019

시스템의 기술 중심적 개발은 사용자 및 이해관계자들이 개발공정을 파악하거나 개입하기 어려워, 불필요한 기능과 품질 낮은 서비스로 구현될 수 있다. 자율운항선박 항해정보플랫폼의 초기설계에 S/W 아키텍처 설계과정을 적용하면 이해관계자들의 요구기능과 서비스 품질이 반영된 시스템 개발에 도움이 될 것이다. 본 연구는 S/W 아키텍처 설계 절차를 적용하여, 요구기능 정의와 품질속성을 분석하고 속성별 전략을 제시하고자 한다. 이해관계자들의 참여를 유도하여 플랫폼의 중요 요구기능과 제약사항을 도출하고, 분석결과를 목록화 하였다. 연구 결과를 통해 아키텍트는 항해정보플랫폼 아키텍처 개발에 있어 기술적 해결방안을 수립할 수 있을 것이며, 이해관계자들의 요구가 반영된 시스템 설계가 가능할 것이다.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.34-50
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• 2012

This study conducted the empirical analysis of the influence that are quality attributes, and strengths, weaknesses, low ranking and excess of Korean restaurants menu on revisit intention based on differences between importance and satisfaction by surveying Korean students in Paris, and also conducting IPA analysis based on survey result. The result of IPA analysis showed weaknesses that are the visual elements of foods; in contrast it showed strengths that are the price, temperature, taste, quantity, cleanliness, freshness, and flavor of dishes. Also it showed low ranking that are seasonal items, authenticity, originality, sizes, colors, texture, explanations, ingredients, recipes of menu, classification of healthy food, suitability of bowls, creativity of existing food. Therefore, it is found that the higher recognition of attributes, organic functions, properties, and explanations of menu, the higher revisit intention. It showed that explanations, sensibility, characters, quality of menu influenced on revisit intention according priority by analysis of quality attributes of menu on revisit intention. This study is significant in that it provides useful data services for marketing strategies and operational suggestions to globalization of Korean food by analysis local menu of Korean food service industry.