• Safety and Health at Work
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• v.8 no.4
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• pp.393-397
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• 2017

Background: It has been suggested that engaging technology can empower individuals to be more proactive about their health and reduce their health risks. The aim of the present intervention was to study the effects of technology-aided testing and feedback on physical activity and biological age of employees in a middle-sized enterprise. Methods: In all, 121 employees (mean age $42{\pm}10$ years) participated in the 12-month three-arm cluster randomized trial. The fitness measurement process (Body Age) determined the participants' biological age in years. Physical activity was measured with the International Physical Activity Questionnaire Short Form. Results: Physical activity did not change during the intervention. Biological age (better fitness) improved in all groups statistically significantly (p < 0.001), but with no interaction effects. The mean changes (years) in the groups were -2.20 for the controls, e2.83 for the group receiving their biological age and feedback, and -2.31 for the group receiving their biological age, feedback, and a training computer. Conclusion: Technology-aided testing with feedback does not seem to change the amount of physical activity but may enhance physical fitness measured by biological age.

• Communications for Statistical Applications and Methods
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• v.8 no.2
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• pp.531-541
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• 2001

In this study, we compare the capabilities of the data mining tools of the most updated version objectively and provide the useful information in which enterprises and universities chose them. In particular, we compare the SAS/Enterprise Miner 3.0, SPSS/Clementine 5.2 and IBM/Intelligent Miner 6.1 which are well known and easily gotten.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.39-63
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• 2003

Hotel Enterprises are coping with changing circumstances by utilizing ABM and are downsizing for the sake of Innovation Results by setting up ERP(Enterprise Resource Planning) system. This study is intended to explore the correlations between Activity Based Management(ABM) of Strategic Management and ERP System Satisfaction, and the relations between ERP System Satisfaction and Downsizing. And through this, the methods of effective Strategic Management Development and efficient Downsizing will be suggested The objectives of this study are as follows: (1) to research the definition of Tourist Hotels' ABM (2) to examine the correlations between AMB and ERP system Satisfaction (3) to study the relations between ERP System Satisfaction and Downsizing Study Hypotheses, referring to preceeding study of Doo-jin Kong(2002) and DeLone & McLean, were set up to verify the Study Model. Data Analyses include the questionnaire survey of the Hotels using ERP system, reliability analysis, and regression analysis: for these analyses was used SPSS 10.0, the statistics package program. The conclusions show: First, ABM influences ERP System Satisfaction. Second, ERP System Satisfaction influences Downsizing. Therefore, ABM of Tourist Hotels needs to systematically take advantage of the Information Factors from ERP system and to maximize results by executing Downsizing through System development.

• Korean Journal of Artificial Intelligence
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• v.8 no.2
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• pp.23-28
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• 2020

Purpose: Today, we often hear complaints from customers: poor quality, poor service, expensive prices, etc. Customer complaints are an indication that the company's products and services do not meet customer requirements, which in turn causes customer complaints. An important content of corporate marketing practice is how to use the opportunity of handling customer complaints to win the trust of customers and gain a competitive advantage. According to the concept of marketing, the way for an enterprise to obtain profits is to continuously meet the needs of customers. However, with increasingly fierce market competition and the overall formation of a buyer's market, providing high-quality products and high-efficiency and high-level services have become the eternal theme of enterprises. Therefore, meeting the actual needs of customers and effectively handling customer complaints are issues that we must take seriously. Research design, data, and methodology: This article mainly analyzes the causes of customer complaints, proposes relevant solutions for different types of complaints, builds a customer complaint management system, improves the efficiency and ability of handling complaints, and provides more references and basis for enterprises to solve customer complaints. Conclusions: To further improve the quality of enterprise products and service standards, to help enterprises increase customer loyalty and satisfaction, and to enable enterprises to gain advantages in the increasingly competitive global market.

• The Journal of Asian Finance, Economics and Business
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• v.9 no.2
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• pp.193-207
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• 2022

The purpose of this study was to find out what factors influence the preparation of financial statements in accordance with the International Financial Reporting Standards (IFRS) for Vietnamese businesses. The survey included 150 enterprises, including parent companies of state-owned economic groups, parent companies that are listed companies, large-scale public companies that are unlisted parent companies, and enterprises with 100 percent foreign direct investment, that will apply IFRS voluntarily from the year 2022 and switch to the mandatory application from the year 2025 (Ministry of Finance, 2016). The survey was carried out with the help of the Google Form tool, and the data was processed using EFA and regression analysis methods on the SPSS 22.0 software. The findings show, for enterprises in Vietnam, that six factors influence the preparation of financial statements in accordance with IFRS, ranked in order of influence from high to low: (i) Related party requirements; (ii) Professional qualifications of accountants; (iii) Roles of enterprise managers; (iv) Forms of capital ownership in enterprises, (v) Institutional regulations, and (vi) Operational characteristics of the enterprise. In addition, the study also shows that, for enterprises in Vietnam, the requirements of related parties are an important factor to promote the preparation of the financial statements of enterprises according to IFRS.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.1
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• pp.37-44
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• 2011

We investigated the optimum formulation to improve the gelling ability of squid, Dosidicus gigas, surimi. The solubility of minced squid muscle was highest at pH 10.7, and lowest at pH 5.0. The yields of conventional surimi and protein recovery after alkaline pH-shift processing were $68.1{\pm}2.4%$ and $65.3{\pm}2.6%$, respectively, whereas the protein recovery with acidic pH-shift processing was only $21.2{\pm}1.6%$. The addition of 5% starch decreased the breaking force regardless of the kind of starch, while the mixture of corn, potato, and wheat starch (total 15%) increased the breaking force by up to 1.9 fold. The addition of 5% egg white, 5% porcine plasma protein, 0.3% $CaCl_2$, and 0.3% Polymix GA significantly increased the breakingforce (P<0.05). None of the ingredients examined in this study significantly affected the deformation value (P<0.05). The optimum concentrations of egg white and $CaCl_2$ to obtain a breaking force of 55 g and a whiteness of 70 were 2.69% and 0.22%, respectively.

• Journal of the Korea Safety Management & Science
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• v.3 no.2
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• pp.65-71
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• 2001

Comparing the rate of accident in 1999 with 1998, that has been increased about 0.06%. The 56 percentage of industrial accident had been occurred by new employer, who has been worked less than 1 year, in 1999, therefore safety training and education is required for those new employer. This study is present the analysis and investigation of safety training and educational situation and consider a counterplan.

• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.165-172
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• 2007

Sanitary management with step-by-step working process and dietician's perception against them at 98 food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13 hospitals, 38 schools,40 enterprises, and 7 others. Practice ratio of sanitary management items at purchasing and receiving step of food and food materials in food service institutions were 59.2-98.0%, and they were higher than those of other steps. In pre-treatment step, practice ratio of 'Undoing treatment of foods on the ground' in hospital was higher (53.8%) than those of enterprise (32.5%) and school (34.2%), and needed the improvement of pre-treatment procedure in enterprise and school. Practice ratio of all sanitary management items in cooking step were below 30%, and needed the improvement of cooking procedure. In storage step, the improvement of cooking procedure in school and enterprise were needed. Practice ratio of all sanitary management items in distribution step were low, and needed the improvement of this working procedure. However, in spite of low practice ratio on these items, dietician's perception against sanitary management items in all steps was low. Therefore, we estimated that the improvement of working processes and the conversion of dietician' perception on sanitary managements in food service institutions were needed.

• Journal of the Korean Dietetic Association
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• v.13 no.2
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• pp.138-156
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• 2007

The purposes of this study were to a) measure the service quality attributes of foodservice type such as school foodservice, hospital foodservice and business & industry(B&I) foodservice, managed by contract management company(CMC), b) compare with service quality attributes by CMC scale, c) analyze overall customer satisfaction(CS) by the foodservice type and the CMC scale, and d) identify the effect of service quality attributes on an overall CS by the foodservice type and the CMC scale. The questionnaires were handed out to 6,620 customers of 207 school, 38 hospital, and 86 B&I foodservices in 108 CMCs. The statistical data analysis was completed using SPSS Win(ver 12.0) for descriptive analysis, t-test, reliability analysis, and multiple linear regression analysis. From an analysis on service quality attributes, 'proper arrangement of table and chair at hall distribution(3.53)', 'operation of nutrition education(3.50)' were highly perceived to student, 'correctable serving(4.08)', 'serve at fixed distribution time(4.08)', 'kindness of serving employee(4.04)' were highly perceived to patient, 'employee's kindness(3.84)' were highly perceived to customer of B&I. In comparison of service quality attributes by CMC scale, most scores of large enterprise(LE) were significantly higher than small and medium sized enterprise(SME) in school foodservice, hospital foodservice and B&I foodservice. Overall CS levels were 3.53 out of a maximum 5 on B&I, 3.46 on school, and 3.44 on hospital and were evaluated differently CS score by CMC scale. Finally, regression results for the effects of service quality attributes on overall CS by each of foodservice type were identified significantly different service quality attributes by foodservice type such as school, hospital, B&I(p<.001) and by CMC scale. For considering the goal of enterprise on profit-making through CS and the needs of customer on CS at moment of truth(MOT), the findings should be applied to the CMC and the foodservice industry.

• The Journal of the Korea Contents Association
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• v.8 no.4
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• pp.108-116
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• 2008

Recently the advent of web 2.0 era is an important trend in the business environmental change. Web 2.0 era means users' active participation, share, and openness, develop 'Internet penetration into everyday life,' and change many aspects of our society. web 2.0 has been making these following changes in the socioeconomic aspects: 1) acceleration of system shift to a small quantity of multi-species production system 2) growing influence of on-line channel/information to consumers 3) various minorities' power increase in the socioeconomic sector. web 2.0 has been making these following changes in the enterprise management: 1) the pursuit of open innovation from outside 2) active employment of viral marketing through Internet 3) the pursuit of present business transformation 4) strengthening of customer communication through open dialogue. Firms must squarely look at socioeconomic changes owing to web 2.0, and utilize them as business opportunities.