It is important to reduce construction duration in private sales and lease business for management of cash now in the owner's aspect. However, because the concept of standard duration hasn't been established in the domestic construction industry, it is difficult to present the standard of duration estimate. To solve this problem, this paper (1) grasped the effecting elements considered in the duration estimate through referring the existing literature related to the schedule management, (2) accomplished a comprehensive research on actual duration based on office buildings through the questionnaire survey and the expert interview, (3) presented the collected research data analyzed by effecting elements as standard duration, (4) compared standard duration with actual duration of countries advanced in construction projects as well as analyzed them, and then (5) raised the necessity of duration reduction in the domestic construction industry.
This study examined the different meal duration expectations and dining characteristics of customers each stage of service (order, cook, check), and investigated the impact of perceived meal duration on customers' satisfaction. The procedures consisted of four phases. During the first phase, the different meal duration expectations and dining characteristics of customers of an Italian restaurant in Seoul were examined by survey at each stage of service. The second phase investigated the impact of perceived meal duration on customer' satisfaction. The third phase compared perceived meal duration and actual meal duration. The last phase suggested appropriate meal duration for maximization of customer' satisfaction. We also examined the effects of meal time (lunch or dinner) on meal duration preferences. Customer satisfaction was decreased with longer perceived meal duration for the order and check stages and too short perceived meal duration for the cook stage. To determine appropriate meal duration for each service stage, the relationship between perceived and actual meal durations was examined. This study confirms that customers dining at restaurants preferred a longer cook time and that a shorter meal duration at dinner decreased satisfaction ratings more when compared to lunch.
The purpose of this study is to develop a patient care standard which is the basis of unit based quality assurance. The subjects were 570 nurses of 6 hospitals is Seoul. Patient Care Standards were developed from 3 times of clinical Nurses Association's workshop & the joint meeting of Clinical Nurses Association & the Korean Nurses Academic Socity of Nursing Administration. Respondents were instructed to rate of the 2 types of 5 - point Likert type questionnaire(one is the level of perceived importance, the other is the level of actual performance) Findings of this study were as follows 1. As a results of reliability analysis, each questionnaire ranged from