• The Mathematical Education
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• v.61 no.4
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• pp.581-595
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• 2022

The purpose of this study is to specify the procedure for making item models based on ontology models using automatic item generation in the mathematics subject through the CAFA system, and to explore the generated item instances. As an illustration for this, an item model was designed as a part of formative assessment based on the content characteristics, including concepts and calculations, and process characteristics, including application, using the representative values and the measures of dispersion in Mathematics of the 9th grade based on the evaluation criteria achievement standards. The item types generated in one item model were a best answer type, a correct answer type, a combined-response type, an incomplete statement type, a negative type, a true-false type, and a matching type. It was found that HTML, Google Charts, TTS, figures, videos and so on can be used as media. The implications of the use of digital evaluation based on automatic item generation were suggested in the aspects of students, pre-service teachers, general teachers, and special education, and the limitations of this study and future research directions were presented.

• The Journal of Information Technology and Database
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• v.8 no.2
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• pp.137-159
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• 2001

This study provides a thorough methodology for IT Investment evaluation. A software tool to support the evaluation process was introduced along with a case study. The software supports the methodology that consists of 7 phases : Target analysis, ldentifying IT measures, Measuring IT impact, Assessing business value, Analyzing the decree of realization, Cost-benefit analysis, and Reporting. The case study showed that the software (CAFA) was a very useful tool supporting both decision-making and post-implementation reviews of IT investment.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2004.11a
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• pp.101-111
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• 2004

The sommellerie is an ancient job, which has always advanced with the passings centuries. It has become more and more specialized. So, the wine waiter must have a suitable training, sound world knowledges, a keen sense of wine tasting and the liking of human contact. All these skills lead him to put his know - how to good use in the surest way : restaurant. There he undergoes a fruitful experience. The view of a man with many facets is true : taking part in purchases, cellar management, wine-list formulation, advising customer, accommodation between wines and food essentially. However, his duties have risen. He is running through business size, upstream of sales and with clients. Expert in this matter, he is able to take an effect on the store, marketing product, sales, and finally the sales figure of the institution in which he assumes a key position.