• Journal of Digital Convergence
• /
• v.13 no.3
• /
• pp.167-178
• /
• 2015

This research focused on the research on nonverbal communication among communication, an important trait of consultants, who provide knowledge for the clients. The aim was to investigate meaningful influence on the perceived evaluation of clients, as well as the influence on the consulting corporate trust. The research results can be summarized as follows. It was verified that consultants' nonverbal communication positively influenced perceived consultants' evaluation. Also, it was confirmed that clients' perceived consultant evaluation positively influenced service provision corporate trust and long-term relationships.

• Asian Pacific Journal of Cancer Prevention
• /
• v.14 no.2
• /
• pp.1159-1163
• /
• 2013

International meetings on various aspects of cancer- its etiology, its diagnosis, its treatment, its palliation, and its prevention and control are held frequently. Many have similar themes, and many seek and receive the same speakers and audiences. A fundamental question arises: what difference does any individual meeting/congress/conference make or add to our understanding of the relevant issues? While many meetings conduct evaluations at the end of the Congress, few use evaluation as a tool to guide design, implementation, and evaluation of both short and long term impacts, and address the question of "what difference did the Congress make". The International Cancer Control Congresses, which are held biennially in different regions of the world, took the opportunity to use evaluation in this way, and ask the relevant questions. This paper describes that evaluation session of the ICCC4, held in Seoul, Korea in November 2011, which was part of the larger evaluation issue.

• Journal of Korean Society of Steel Construction
• /
• v.26 no.4
• /
• pp.251-262
• /
• 2014

It has been considered that factors affecting accuracy of the estimated weight of moving vehicle by BWIM system are vehicle and bridge characteristics, and measurement conditions which is related to the strain curve. In this study, theoretical review and field test were performed to evaluate effect of these factors in BWIM system. From these evaluations, we proposed a way to improve accuracy of the estimated vehicle information in BWIM system. As the results, it was known that girder type and continuity of spans in bridge are not governing factor, but its plane shape gives large influence on accuracy of the estimated vehicle information. In addition, running speed of vehicle has also large effect on the estimated accuracy of axle distance if the distance between second and third axles is short. However, weight sum of the two axles can be estimated reasonably by assuming them as one axle.

• Food Science of Animal Resources
• /
• v.29 no.1
• /
• pp.62-67
• /
• 2009

This study was undertaken to develope a semi-cooked pork using oven to provide a more convenient recipe for food service systems. Pork sliced 2 or 4 mm thick prepared with a Korean traditional kochujang sauce was broiled in an oven, steam oven or on a pan. 4 mm-thick meat that was broiled in oven for 4 min at $170^{\circ}C$, obtained higher scores in sensory and color evaluations. In labor-concentrated food service kitchens, the inner temperature of the pork at $85^{\circ}C$ provoked the highest satisfaction. The assessments of color L was ordered as steam oven, oven and pan broiling. And a- and b-values of oven broiling were higher than those of the steam oven or pan broiling. The color values of the steam oven-broiled pork sliced 4 mm-thick were significantly higher than those of the pan-broiled (p<0.05). In sensory evaluation, the taste score of steam oven was better than other broiling with significant differences. Furthermore pork broiling in oven was tender with low score in cohesiveness and chewiness. Overall acceptability was ordered as pan, steam oven, and oven broiling. Thus it was expectable that international Korean traditional food can be made using oven for food service system. For the diversity of the menu in food service, however it need to develope the more convenient and simpler recipes with semi-cooked Korean food.