• 한국식품조리과학회지
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• 제22권1호
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• pp.96-104
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• 2006

This study evaluated the menus of native foods menu in the Jeonju city area in order to present possible improvements. The study examined twenty native food restaurants that target the visitors to the Jeonju city area from July 20 to August 12, 2005. These restaurants specialize in Jeonjubibimbap, Kongnamulgukbap, Hanjeongsik, and Dolsotbibimbap, which are all native foods of Jeonju. Restaurant patrons were randomly selected on leaving the study aim was explained, and questionnaires were distributed. of 200 papers, only 109 were suitable for statistical analysis. First, four factors of menu evaluation were drawn out: inner shape factor of food, outer shape factor of food, sanitation factor, and service factor. Second, the analysis showed statistically significant difference at the 5% significance level in age, job, and monthly income. Third, regression analysis between the factors on menu evaluation and the variables on their intention to visit the restaurant again, indicated that the inner shape factor of food influenced the intention to visit again. It is expected that these study results will assist the employees, restaurant managers, and chefs in making the best practical use of the basic ingredients to promote food quality and increase sales, which will lead to the further development of Jeonju city.

• 한국조리학회지
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• 제8권3호
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• pp.39-56
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• 2002

This is the study to stir up importance in bakery and to present evaluation of menu goods in barkery of tourist hotels. In order to achieve the purpose of this paper, it is gone ahead of the literature review including the previous research on the manu goods evaluation of tourist hotels. The major field research is to build a frame of the paper and present the model to release my humble theory. The limitation of the study was to make much of literature basis due to insufficient previous research on the issue. This is an unprecedented study on bakery department in tourist hotels in Korea thus no research model was unavailable for cross reference or comparative research. The evaluation of bakery menu good is directly related to the satisfaction of tourist hotels bakery consumers and we need a substantial managerial development method of bakery menu goods. This study has two goals in line with the purpose of investigation, that is to say, by understanding vital statistics of consumer and influence factor were created, and finally the factors and consumers and professional worker identified. The study would be framed into 5 parts like introduction, literature review, inquiry a plan and analysis method, consequence and discussion & conclusion. After the exploitative research, the study was approached to make findings through the questionnaires designed to find the relationship factor between consumer's evaluation and professional worker's evaluation of bakery menu goods in tourist hotels.

• 디지털융복합연구
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• 제13권11호
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• pp.179-185
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• 2015

본 논문에서는 네트워크와 TV기술의 융합분야인 IPTV에 관한 연구로써 인터넷 환경에서 망의 트래픽증가에 따른 IPTV의 영상품질의 성능평가를 수행하였다. 이를 위해 실제 인터넷망과 유사한 모의 인터넷망을 구축하여 트래픽증가에 따른 IPTV의 수신 영상의 품질을 V-Factor 측정모델을 사용하여 실험하였으며, 그 결과를 분석하였다. 본 논문에서 도출한 결과는 IPTV 방송에서 시청 가능한 화질의 V-Factor, 네트워크 성능 측정요소, 콘텐츠 관련 측정요소 등에 대한 임계치의 기준으로 활용할 수 있을 것으로 판단된다.

• 한국문헌정보학회지
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• 제46권2호
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• pp.245-260
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• 2012

본 연구의 목적은 Kor-Factor2의 평가요소인 연평균 논문 수 대신 '총 논문 수의 십분위수'를 적용하여 지수 값과 질적 양적 평가요소 사이의 연관성의 변화를 분석하고, 다른 평가지표와 비교하여 등재학술지와 등재후보학술지를 구별해내는 정도를 평가하는 것이다. 지수 값과 질적 양적 평가요소 사이의 연관성의 분석은 지수 값과 평가요소 사이의 상관계수를 구하여 Kor-Factor2의 경우와 비교하는 방식으로 이루어졌다. 학술지 등재 상태의 구별 능력에 대한 평가는 Kor-Factor2, IF 및 학술지 h-지수를 비교 대상으로 하여 각 지수 값을 구하고, 등재후보학술지 집단과 등재학술지 집단으로 나누어 두 집단의 지수 값 평균 차이에 대한 독립표본 t-검정을 실시하였다. 연구 결과 본 논문에서 총 논문 수의 십분위수를 적용하여 제안한 지표가 Kor-Factor2와 비교하여 지수 값과 질적 평가요소 사이의 연관성이 양적 평가요소와의 연관성에 비해 높은 것으로 나타났으며, 학술지의 등재 상태에 따른 차이 구별 능력에 있어서도 Kor-Factor2, IF, 학술지 h-지수에 비해 우수한 것으로 나타났다.

• 산업공학
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• 제21권1호
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• pp.96-108
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• 2008

This paper proposes the systematic design approach for developing the evaluation indicators that evaluate the candidate proposals in the national defense core-technology R&D projects. To improve the validity and fairness of the evaluation indicators, the existing evaluation process in a military and a public sector are surveyed and also the existing evaluation system of the core-technology R&D programs for the national defense is analysed and discussed. A new system for the evaluation indicators is designed by using the axiomatic design, factor analysis and the analytic hierarchy process. It is expected that the proposed evaluation indicators contribute to enhance the fairness and the reliability of the evaluation process for the proposal of the national defense core-technology R&D projects.

• 복식
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• 제32권
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• pp.313-336
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• 1997

Nineteen stimulus photograghs varied in hue and color scheme of one clothing style of Korean dress worn by a female were used to investigate the effect of color color scheme and structure on impression formation for Korean dress. Subjects were 77 male and 86 female undergraduate and graduate students. The stimuli c9onsisted of two sets(cool and warm) of four similar color schemes two sets (cool and warm in Chima color) of five contrasting color schemes and one extra stimulus triad 3 hue base. Structures were de-fined by color schemes of Kit.Korum toward the color schemes of Jokori and Chima. Stimu-lus photogragh selected from Korean dress fashion magazines was managed and varied in hues and color schemes to Kit Korum Jokori and Chima according to Korean Standard Color through scanning and Adobe photoshop 3.0 program and then pictured through slide printer(HR-6000). Each subject assessed 19 stimulus color photographs with incorporated 7 point semantic differential response scale. The data were analyzed by frequency mean factor analysis t-test ANOVA and Scheffe test. Results indicate impression ofrmations are af-fected by clothing cues. 1) Four factors emerged to account for dimensional structure of impressions of female features on Korean dress. These four factors were titled as(1) preference.evaluation (2) individuality.attention (3) youth and (4) friendshio. The preference.evaluation factor was the largest including eleven adjectives and accounting for 29.62% of the variances. 2) Almost every clothing cue(color, color scheme, structure) had some effects on im-pressions formed But the color of Chima did not form the effects on impression of prefer-ence.evaluation factor. The effect of related color scheme was the most influential clothing cue on impressions of preference.evalation factor and friendship factor whereas the ef-fect of contrasting color scheme was the most influential clothing cue on impressions of indi-viduality.attention factor and youth factor. The effect of cool color of Chima was the most influential clothing cue on impression of indi-viduality.attention factor whereas the effect of warm color of Chima was the most influen-tial clothing cue on impressions of youth factor and friendship factor. The effect of Jokori/Chima.Kit.Korum structure was the most influential clothing cue on impressions of pref-erence.evaluation factor and youth factor whereas the effect of Kit.Korum/Jokori.Chima structure was the most influential clothing cue on impressions of individuality.attention factor and friendship factor. 3) The interaction effects were appeared among clothing cues. Significant interaction effects between color schemes(similar and contrasting) and colors of Chima(cool and warm were appeared on impressions of prefer-ence.evaluation factor imdividuality.atten-tion factor and friendship factor, Significant interaction effects between color schemes (similar and contrasting) and structures (Jokori.Chima.Kit.Korum; Jokori.Kit.Koru-m/Chima;Jokori/Chima.Kit.Korum;Kit.Korum/Jokori.Chima) were appeared on impressions of preference.evaluation factor youth factor and friendship factor. Signifi-cant interaction effects between colors(cool and warm) and structures were appeared on impressions of individuality.attention factor youth factor and friendship factor. Sighifi-cant interaction effects between colors(cool and warm) and structures were appeared on impressions of individuality.attention factor youth factor and friendship factor. Significant interaction effects among clothing cues(color color schemes and structures) were appeared on all impression factors. The friendship factor was the most friquently affected impression factor by interaction effects among clothing cues. In summary the clothing was used as nonverbal cues in the effect on impression for-mation of female dressed in Korean dress. it concluded that color schemes worked as cen-tral traits and colors of Chima and structures worked as peripheral traits in the formation of impression of the female clothed in Korean dress. hence organizing our impressions with respect to the parts of the Korean dress in re-lation to the whole holistic perceptual pro-cess Gestalt approach was used and supported.

• 융합보안논문지
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• 제14권4호
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• pp.55-60
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• 2014

본 연구에서 제안하는 암호화 모듈 품질평가 체계는 ISO/IEC 9000 품질체계를 참조하여 Quality, Quality Factor, Quality Subfactor, Metric로 계층화된다. 암호화 알고리즘 실무적용 프로세스는 암호화 알고리즘 장단점 진단을 기초로 하여 암호화자산 평가, 알고리즘선택 포인트 분석, 품질 항목(quality factor) 도출, 제약조건도출, 암호모듈 품질평가체계 설계 등 5개단계로 설정한다. 이 5개 단계는 현장중심의 암호화 작업사례를 진단하여 업무에서 가장 필수적으로 수행되어야 할 작업순서를 도출한 것 이다. 2-Factor간 연계지표는 암호화 모듈의 품질항목(quality factor)을 발굴하고 이 품질 항목을 확보하는 환경인 암호화 작업의 제약조건 두가지 영역이다. 본 연구는 암호화 모듈 실무현장 적용체계를 하나의 표준화 모델로 제시한다. 우리는 정보기술 환경의 급속한 변화에 부응하여 암호화 알고리즘 개발과 현장 적용 모델을 다양하게 개발하므로서 암호화의 효율을 기대할 수 있을 것이다.

• 한국조리학회지
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• 제6권1호
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• pp.25-55
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• 2000

The Development of a new menu item in a restaurant usually begins when your chef prepares a creative "brainchild" that he serves to you, the owner. If you are satisfied with the new dish, It gets a "go-ahead" signal, under the assumption that what appeals to you will appeal to a significant number of your customers. While many excellent and successful items have been created this way, It is not reasonable to expect that your tastes can represent the wide variety of your potential guests tastes. The purpose of this study is to examine the factors that have an influence on customers′ menu evaluation. A menu is a marketing tool which delivers restaurant′s image and message to customers needs and wants to restaurant. So far, studies on menu have been done in an analytical way from a management′s viewpoint and inadequate to reflect customers′ needs and wants. In this study is to examine the factors that have an influence on customers′ menu evaluation. The factors affected the customers′ menu evaluation of hotel restaurant in the three factors. Three factors are food service factor, menu copy factor, value of food. Correlation between the evaluation of criteria and selection of menu was examined. All Three evaluation criteria have shown strong correlation with selection of menu of these criteria, menu-copy factor was found to be most strongly correlated with selection of menu. In conclusion, As a study on the Customer′s evaluation factors of the Korean restaurant menus in hotels, It raises to exert us strength in the menu management of Korean restaurant.

• 한국조리학회지
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• 제14권2호
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• pp.99-114
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• 2008

The purpose of this study is to examine the relationships between each type of attitudes toward money and the attributes of choosing family restaurants. A self-administrated questionnaire was completed by 387 students, and data were analysed by frequency, factor, reliability and canonical correlation. Seven factors were obtained from factor analysis of attitudes toward money; Factor 1 "power", Factor 2 "obsession", Factor 3 "retention", Factor 4 "achievement", Factor 5 "anxiety", Factor 6 "distrust", and Factor7 "evaluation". The attributes of family restaurant choice were extracted into six factors: Factor 1 "quality of food", Factor 2 "restaurant event", Factor 3 "interior environment", Factor 4 "value of food", Factor 5 "convenience for approach", and Factor 6 "employees' service". Canonical correlation analysis showed three significant functions. Canonical function 1 showed that the attitudes of considering the power of money, its retention and achievement were indicated to have significantly positive relationships with the quality of food in the attributes of choosing family restaurants. Canonical function 2 showed that significantly negative relationships between distrust and restaurant events and convenience for approach. Canonical function 3 also showed that significantly positive relationships between obsession and anxiety and the interior of restaurants and employees' service, and significantly negative relationships between evaluation and the interior of restaurants and employees' service.

• 한국기후변화학회지
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• 제9권1호
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• pp.81-90
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• 2018

"The Framework Act on Low-Carbon Green Growth" specifies the requirements for the development and verification of emission factors for establishing reliable national greenhouse gas statistics. The scope of the regulations covers the development and validation of energy, industrial processes, solvents and other product use, agriculture, land use, land use change and emission and absorption coefficients of the forestry and waste sector as defined in the 1996 IPCC Guideline and GPG 2000, The minerals sector to be covered in this study belongs to industrial processes. As a representative method for quantifying and evaluating GHG emission factors, there are emission grade quality grading and DARS (Data Rating Rating System) in the 'Procedures for Preparing Emission Factor Documents (1997)' reported by US-EPA. However, the above two methods are not specific and comprehensive, and lack the details for accurate emission factor verification. Therefore, there is a need for a method for verifying and quantifying certified greenhouse gas emission factors that reflects characteristics of each industry sector in Korea and accord with IPCC G/L and GHG target management. In this study, we conducted a weighted study on quantitative and evaluation lists of emission factor using questionnaires to develop a more accurate methodology for quantifying national greenhouse gas emission factors in the mineral sector. Quantification and evaluation of emission factor are classified into essential verification and quality evaluation. The essential verifications are : administrative compatibility, method of determining emission factors, emission characteristics, sampling methods and analysis methods, representativeness of data. The quality evaluations consisted of the quality control of the data, the accuracy of the measurement and analysis, the level of uncertainty, not directly affect the emission factor, but consisted of factors that determine data quality.