• Journal of the Korean Institute of Navigation
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• v.24 no.5
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• pp.405-415
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• 2000

DGPS/Radio beacons are currently being planned or installed in many countries. They offer a cost-effective way of distributing differential data to large number of users. These networks are also being deployed in South Korea, Japan, and China. Several DGPS stations among them are operating on the same frequencies. The DGPS signal based on a radio beacon in medium frequency band travels principally as a groundwave over the surface of the earth. The signal may also be received as skywaves at locations beyond about 100 km from the reference station. These skywaves interfere with groundwave signals due to fading. This factor has generally ignored in designing DGPS/Radio beacon systems. A further important factor is to reduce the coverage due to interference from other beacons on the same or adjacent frequencies. The desired signal may fade due to interaction between its skywave and groundwave components. It may degrade the accuracy of the positioning in a complex fashion. This paper estimates the coverage of Far East Asia DGPS stations which are operating on the same frequencies, which is based on the signal protection ratio and interference of the signal strength of the groundwave and skywave.

• East Asian Journal of Business Economics (EAJBE)
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• v.3 no.4
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• pp.5-8
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• 2015

In addition to the increased used for smart phones daily, various characteristics and problems for social commerce have been drawn attention recently, and also, have been analyzed by various impact factors which were given to the purchasing behaviors of consumers through social commerce. The study investigated consumers' use of social commerce based on SNS by using articles of Fair Trade Commission, Korea Consumer Agency and so on. As a result, cost reduction characteristics of social commerce, the impulse buy, and to understand in Review effect, latest mobile shopping growth of increases explosively, market by market conditions to move from offline to online, the social commerce it was found to have a significant impact on the time of the purchase of the consumer. In addition, the study has discussed the results of the significance and limitation. With those things, they can be a suggestion for future research. More than half of the consumers were satisfied with social commerce. The consumers made use of social commerce 1 or 2 times a month and when they were watching banner advertising. In detail, food and beverage tickets such as restaurants, café and bars occupied 35%, and they showed the highest. 'We-make-price', 'Ticket Monster' and 'Coupang' were used to investigate as representative social commerce companies.

• Journal of East-West Nursing Research
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• v.14 no.2
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• pp.67-73
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• 2008

Purpose: The purpose of this study was to examine the effect of Kynesio-taping therapy (KTT) on chronic joint pain among community-dwelling older adults. Methods: A pre-experimental design was used. KTT was employed on 23 consenting community older adults visiting a community center. KTT was applied on the painful joint for 3-4 days. Pain was evaluated using the visual analogue scale. Results: Frequent locations of pain were waist (43.8%), knee (28.1%), shoulder (12.4%), and head (9.4%). Time of severe pain during the day was mid-day (47.8%), early morning (21.7%), and evening (13.0%). Pain relief management included hospital visitation (65.2%), medication (17.4%), and application of a poultice (13.0%). Pain scores were significantly decreased after KTT compared to pretest scores acquired prior to taping (p<.001). Conclusions: KTT is a cost-effective, easy-to-use, and effective form of pain relief in older adults with chronic joint pain. Clinical practitioners can consider KTT as a complementary method of chronic pain control in older adults.

• East Asian Journal of Business Economics (EAJBE)
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• v.7 no.4
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• pp.1-13
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• 2019

Purpose - Based on transaction cost perspective and institution-based perspective, this research attempts to investigate the effect of outsourcing on a firm's performance and how it interacts with institutional context in which the firms operate. Research design, data, and methodology -With a sample of 164 manufacturing firms form South Korea, we examine the direct effects of outsourcing on the a firm's level of product innovation and internationalization and the moderating effects of competitive pressure and property right protection as important external factors that could affect the effectiveness of outsourcing decision. Result - The findings show that outsourcing not only enhance a firm's capability to concentrate on its core competencies, but also to increase a firm's combinative capacity to acquire external knowledge. Furthermore, we finds that in a highly competitive environment, potential knowledge spillovers to other competitors may attenuate the potential benefits of outsourcing. Conclusion - Outsourcing can enhance a firm's innovation activities by providing valuable access to external knowledge and also to complementary resources from the external partners, which in turn enables firms to focus on core competences.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.3
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• pp.208-221
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• 2000

Perceptions and concerns of parents about elementary school lunch service were investigated by questionnaires in March, 1998. Five hundred and ten parents were selected randomly from schools in the city area, the rural area or the islands in Incheon Metropolitan city. 95% of parents preferred the school lunch service because nutritious food was available to the children regardless of family income or mother's occupation. Meal cost per capita was in the range of 1,000 and 1,200 won, which satisfied most parents (74%). Moreover, many parents (68.8%) were willing to pay extra money to support the school lunch program and they actually had such experiences (82.4%). More than 90% of the respondents wanted to be adviced about the menu. Subjects chose nutrition and sanitation(25%), taste (18%), and meal size (16%) as aspects of improvement in school lunches. Parents wanted to participate in serving foods, cooking, and washing dishes once (23%) or twice (31%) a year and they considered this as a good opportunity to join the school activities. 98% of parents showed very positive responses to the nutritional education provided by the school dietitian.

• The Korean Journal of Pain
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• v.23 no.4
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• pp.266-269
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• 2010

Spinal cord stimulation (SCS) is used to manage chronic pain syndromes and it is accepted a cost-effective therapy. Child-bearing women who had SCS become or choose to become pregnant despite these policies pregnancy is a relative contraindication. A 32-year-old woman had SCS as a treatment for the CRPS I of the left lower extremity, During various check up tests, we happen to find out that her serum beta-hCG was positive and confirmed pregnancy. SCS is not recommended in pregnancy because the effects of SCS on pregnancy and nursing mothers had not been confirmed. However, many female patients suffering from chronic pain may expect future pregnancy and we think that they must be informed about the possibility of pregnancy and the effects of SCS device implantation in the course of pregnancy. First of all, a good outcome requires a multidisciplinary team approach, including obstetrics, neonatology, pain medicine and anesthesia, as was used from an early pregnancy. Unfortunately, she had a misabortrion after 6 weeks.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.710-719
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• 2015

This study was undertaken to identify factors affecting school food waste generation using a questionnaire. The subjects were 254 high school students (male; 156, female; 98) in Sacheon, Gyeongnam divided into three groups of low (${\leq}1/week$), moderate (2~3/week), and high (${\geq}4/week$) according to the frequencies of food waste. The questionnaires consisted of general characteristics, anthropometric values, dietary habits, health-related behaviors, self-perceptions of food waste, snacking patterns, and nutrition knowledge. The main reasons behind food waste were 'too much food' in the low (20.9%) and moderate (32.2%) groups, and 'no appetite' in the high group (p<0.01). The main types of food waste were rice (44.2%) > fish (18.6%) > vegetables (14.0%) in the low group, rice (54.2%) > Kimchi/vegetables (15.3%) in the moderate group, rice (56.0%) > vegetables (20.0%) > Kimchi (16.0%) in the high group (p<0.01). School food waste was significantly affected by age, gender, monthly allowance, school grade, weight, BMI, regularity of meals, time of meals, type of breakfast, starting age of smoking, and cost for snacking.

• East Asian Journal of Business Economics (EAJBE)
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• v.5 no.2
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• pp.1-11
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• 2017

This study attempts to verify effects of CEO' supports, compensation and educational training and those of individual annual salaries and company's sales on promotion of knowledge management expected to contribute to enhancing construction industry's competitiveness, from the perspective of person-organization fit. For the analysis, a total of 368 effective questionnaires were used to conduct independent sample t-test, regression analysis and hierarchical moderated regression analysis. The findings show that individual annual salaries have a positive relationship with company's performance and company's sales also have positive relationships with both knowledge management activities and company performance, and CEO's supports, compensation and educational training are important factors that can improve knowledge management activities. In addition, the principle that the rich get richer and the poor get poorer is also operated in construction industry, as in other industries. Therefore, members in a company should conduct optimal strategies to enhance the knowledge management activities through selection and concentration, while governmental agencies require the establishment of IT system for it and supports for related cost and consulting of it.

• East Asian Journal of Business Economics (EAJBE)
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• v.4 no.4
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• pp.8-20
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• 2016

Banks are the engines that drive the operations in financial sector, money markets and growth of economy. With growing banking industry in India, frauds in Banks are increasing and fraudsters are becoming more sophisticated and ingenious. Shockingly, banking industry in India dubs rising fraud as "an inevitable cost of doing business." As part of study, a questionnaire-based survey was conducted in 2012-13 among 345 Bank employees "to know their perception towards bank frauds and evaluate factors that influence the degree of their compliance level." The study reveals, "there are poor employment practices and lack of effective employee training; usually over-burdened staff, weak internal control systems, and low compliance levels on the part of Bank Managers, Offices and Clerks. Although banks cannot be 100% secure against unknown threats, a certain level of preparedness can go a long way in countering fraud risk. Internal audit professionals should play an integral role in organization's fraud-fighting efforts. Some other promising steps are: educate customers about fraud prevention, make application of laws more stringent, leverage the power of data analysis technologies, follow fraud mitigation best practices, and employ multipoint scrutiny.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.274-287
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• 2007

The purpose of this study was to examine the actual state of cooking wine usage, and analyze the relationship between the attributes of cooking wine and demographic characteristics. The major findings of this study are as follows. First, the origin and correct choice of cooking wine were significantly related to hotel type, restaurant type and career. Second, the importance of the taste and aroma of a cooking wine, which are intrinsic attributes in the evaluation of a wine, had significant relationships with all the demographic variables whereas the importance of purchase cost and label information of the cooking wine only exhibited a significant correlation with career (p<0.05). Third, 53.7% of the respondents used cooking wine based on recipes, while the rest used it by rule of thumb. These results between restaurant type were significantly different (p<0.05). For the results of this research to be of more use, further research should be conducted on the functional aspects of cooking wine and their effects on cooking. In addition, further systematic research should be performed on the functional and sensory effects of a variety of wine tastes and aromas on cooking.