• Proceedings of the Korea Information Processing Society Conference
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• 2008.11a
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• pp.570-573
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• 2008

최근 시스템을 구축하는데 있어서 점점 더 많은 상용 컴포넌트가 쓰이고 있다. 컴포넌트에서 핵심 요소로 작용하는 요구사항은 기능 요구사항과 비기능 요구사항으로 나뉘며, 실질적인 컴포넌트의 재사용에 있어서 비기능적이 요소가 결정적인 기준으로 작용하고 있다. 비기능 요구사항은 해당 시스템이 지원해야 할 기능 요구사항의 제약사항 또는 품질 속성을 말하며, 소프트웨어의 품질 요구 사항으로 반영된다. 결국 시스템의 품질을 보장하기 위해서는 시스템을 구성하는 컴포넌트가 가진 품질을 고려해야 한다. 따라서 본 논문에서는 시스템의 품질에 관여하는 비기능 요구사항을 분석 및 반영 하기 위해 품질 속성이나 제약사항과 같은 컴포넌트가 가져야 할 비기능 요구사항을 고려한 컴포넌트의 추출 기법을 제안한다. 비기능 요구사항의 분석은 UML의 유스케이스에서 이루어지며 기능-비기능 요구사항의 영향관계를 고려하여 컴포넌트를 추출한다. 추출된 컴포넌트는 문서화를 통해 잘 기술된 제약사항 및 품질 요구사항에 대한 정보를 가지고 있기 때문에 보다 효과적인 컴포넌트를 이용한 개발을 가능케 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1639-1644
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• 2012

This study analyzed the Importance-Performance Analysis of selective attributes of Home Meal Replacement (HMR). This study was conducted using a primary field survey on department stores and wholesale markets in Seoul and Gyeonggi province. A total of 201 out of 234 questionnaires were analyzed. First, the highest intake frequency was 1~3 times a month (100 respondents: 48%), the most common purchasing place was wholesale market (148 respondents: 73.6%), and the most cited reason for preference was convenience (115 respondents: 57.2%). According to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'quality', 'health', 'hygiene', 'origin of food', and 'safety'. These results suggest that the microbiological and sensory qualities of HMR production should be improved to meet consumer's expectations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.123-131
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• 2017

The aim of this paper was to provide basic data on revitalizing traditional markets in 389 undergraduate students who had purchased foods sold at a traditional market in order to understand the current state of usage of traditional market foods and to analyze degree of importance and satisfaction. From September 2015 to November 2015, questionnaires were filled out by respondents. Of the 389 questionnaires that were returned, 343 were used while 46 were discarded as incomplete. In the traditional market, high popularity was detected in foods such as 'Hotteok', 'stir-fried rice cake', 'Korean sausage', and so on in that order, which were mainly simple foods. There was a tendency that 'taste', 'hygiene', 'price', and 'quality' were considered as important, all of which scored more than 4 points for all residence types. In the difference analysis of the degree of satisfaction and importance in traditional market foods according to residence types, degree of importance was much higher than that of satisfaction for all selective attributes. In the results of ISA analysis for attributes of traditional market foods, those selling food in the second quadrant need to make more effort to improve 'hygiene' and 'quality' of food.

• Journal of Korean Society for Quality Management
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• v.45 no.1
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• pp.55-64
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• 2017

Purpose: A large number of attributes with mixed levels are often considered in the conjoint analysis. The respondents may have difficulty with scoring their preferences accurately because of many attribute items involved in each survey question. We research on the technique for reducing the number of attribute items. Methods: In order to reduce the number of attribute items in a survey question, we make a new attribute by merging two original attributes. A 'No question' option is also included as a new level in a merged attribute. Results: We propose BIB $6^4$ design in the case where we have four attributes with 2 levels and 3 levels, respectively and then analyze all the respondents survey data generated by the repeated simulation study in order to compare various model selection methods. Conclusion: How to reduce the number of attribute items is proposed and how to design and analyze the survey data are illustrated.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.16 no.1
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• pp.14-25
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• 2017

This study aims to verify the causal relationship between service quality of the urban railway operating agency and users' behaviors, targeting the urban railway users. The perceived ease of use of the urban railway service quality had an influence on tangibility and convenience, and the perceived usefulness was significant to all attributes; therefore, it is judged that reliability, correspondence and safety should be improved to increase the users' perceived ease of use of the urban railway service quality. Based on these study results, the urban railway operating agency should make an effort to increase the perceived ease of use and usefulness of the urban railway to improve the service quality, to positively change the users' attitudes toward use, and to make the positive change connected to the intention of reuse and intention of recommendation, the users' behavior intentions.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.227-244
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• 2009

This study was conducted to develop a multiple-item scale for measuring the food service quality in the restaurant industry. For developing the scale, Kelly Repertory Grid Methods were conducted. Collected data of food service quality were analyzed with the reliability analysis and the factor analysis of SPSS 12.0 and the 3rd-order confirmatory factor analysis of LISREL 8.70. The food service quality model of this study is conceptually based on the Brady and Cronin(2001)'s hierarchical approach to the service quality model. The hierarchical model of the food service quality which comprises three constructs of the physical environment quality, the interaction quality and the food quality as a primary dimension. The hierarchical approaches to the food service quality help overcome the limitations of the SERVQUAL model for which some arguments have been made that it lacks a clear division between the dimensions and its subsequent overlapping between them.

• Journal of Convergence for Information Technology
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• v.9 no.8
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• pp.102-109
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• 2019

Despite of advanced plans from Korean government to encourage Korean medical tourism, the medical tourism in Korea is still under competitive compared to the countries including Thailand, Singapore, and India, in which the government has been driving the development in industries of medical tourism, Moreover, the studies identifying the factors affecting tourists' satisfaction has not been actively performed up to date. Therefore, this study attempts to investigate the influences of quality of medical service, accessibility, cost adequacy, and quality of tourism of Korean medical tourism on Chinese tourists' satisfaction and revisit intention. For the purpose of empirical study, a survey has been conducted to Chinese medical tourists. Findings are as follows. First, the factors of medical tourism attributes including quality of medical service, cost adequacy, and quality of tourism have turned out to have positive effects on medical tourists' satisfaction. Second, tourists' satisfaction has a positive effect on revisit intention.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.368-378
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• 2019

This study examined the differences of importance and performance perception level among the food & beverage festival attributes of visitors participating 'Daegu Chimac Festival' and also conducted importance-performance analysis (IPA) of food & beverage festival Attributes. The results were as follows: firstly, food & beverage festival attributes were grouped into four factors such as 'sanitation environment', 'food taste and variety', 'food quality and supplementary service' and 'food purchase convenient.' Secondly, the 4 factors and 21 items of festival attributes showed statistically significant differences in their levels of importance and performance. Finally, results of the questionnaire survey of 322 visitors at '2018 Daegu Chimac Festival' indicated that 'food purchase convenient' and 'food taste and variety' were important to visitors and had high performance. Although attributes related to 'food quality and supplementary service' had an low importance and low performance, and also 'sanitation environment' had an low importance and high performance in the IPA results, they were identified as the key determinants affecting food & beverage festival' success.

• Management & Information Systems Review
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• v.36 no.1
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• pp.1-19
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• 2017

One of the methods of securing the reliability of accounting information is maintaining high audit quality. The first step of improving audit quality is lowering audit engagement risks. Thus, this study analyzed the relationship between the characteristics of accounting firms and audit engagement risks based on the Bayesian Network. For this, Markov Blanket, the minimum explanatory variable set, which affects audit engagement risks, was presented, and based on the drawn causal relationship, sensitivity analysis was conducted to verify the characteristics of accounting firms, which affect audit engagement risks. The existing preceding research that used multiple regression analysis presumes the linearity between explanatory variables and dependent variables, so there was a limit in drawing the relationship between explanatory variables. Therefore, this study figured out the interdependence between variables using the General Bayesian Network and examined the impact that each variable has finally on audit engagement risks that affects the audit quality. The results of this study would greatly contribute to improving the efficiency of the supervisory task by allowing a supervisory institution to identify an accounting firms that does not manage audit engagement risks properly and to improve the supervision of the accounting firms in advance. In addition, this study will be used as a reference when a supervisory institution would improve the system related to audit quality by presenting the characteristics of accounting firms related to the audit quality.

• 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.