• 대한조선학회논문집
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• 제29권4호
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• pp.27-35
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• 1992

컴퓨터 그래픽스와 빠른 하드웨어의 발달에 힘입어, WYSIWYG(What You See Is What You Get)로 특징지워지는 GUI(Graphical User Interface)는 기존의 사용자 인터페이스 개념을 컴맨드를 이용한 언어모델에서 풀다운 메뉴, 스크롤바, 아이콘 등을 이용한 공간모델로 바꾸어 놓았다. 여기서 개발된 선박개념설계를 위한 그래픽 사용자 인터페이스 모델(MBASWIN)은 Event-driven 프로그래밍 기법과 객체지향 개념을 도입하였다. 또한 기존의 설계 프로그램이 인터페이스 부분을 포함하여 프로그램 전체를 제어했던 방식에서 벗어나, 설계 프로그램과 사용자 인터페이스 부분을 완전 분리하여, 사용자 인터페이스 루틴이 설계 루틴들을 제어하는 방식을 도입하였다. 이를 이용하여 설계자는 유연성있는 설계를 수행할 수 있게 된다.

• 예술인문사회 융합 멀티미디어 논문지
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• 제6권2호
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• pp.35-44
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• 2016

최근 마이스산업이 신성장동력산업으로 떠오르고 있다. 국내의 대부분 MICE행사는 소규모/저비용으로 진행되고 있다. 행사주최자 입장에서는 반복, 소모적으로 발생하는 브로슈어, 홍보물제작 등의 인쇄물 비용의 절감과 행사진행에 필요한 단순 안내진행요원들의 경비 절감을 원하고 있다. 기존 모바일웹은 행사 참가자가 필요한 정보를 바로 얻지 못하고 스스로 정보를 찾고 검색해야 되는 단점이 있다. 따라서 행사기간에 단기적으로 사용할 수 있는 저비용, 고효율의 행사정보 제공 솔루션의 개발이 필요하다. 본 연구에서는 비콘 기술을 이용한 전시/컨벤션 행사용 통합관리시스템을 구현하였다. 비콘 기술을 적용하여 행사현장 안내시스템을 통한 행사지원 관리의 효율성을 제공하고, 콘텐츠관리시스템(CMS)을 이용한 디지털브로슈어 관리기능을 통한 정보검색 용이성과 비용절감 효과를 높일 수 있다. 소규모 전시/컨벤션 행사에 주최 측의 직접 홈페이지 구축과 현장관리시스템 운영을 통해 효율적인 행사관리를 할 수 있다.

• 한국국방경영분석학회지
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• 제27권2호
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• pp.134-148
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• 2001

In this paper, air-defense simulation model, called "DADSim", will be introduced. DADSim(Distributed Air Defense Simulation Model) was developed by Modeling&Simulation Lab of K.N.D.U.(Korea National Defence Univ) Weapon Systems Department. This model is an analysis-purpose model in the engagement-level. DADSim can simulate not only the global air-defense or Korean Peninsula but also the local air-defense or a battle field. DADSim uses the DTED(digital terrain elevation data) LeveII it for the representation of peninsula terrain characteristics. The weapon systems cooperated in the model are low/medium-range missile systems such as HAWK, NIKE, SAM. DADSim was designed in the way of object-oriented development method, implemented by C++ language. The simulation view is an event-sequenced object-orientation. For the convenience of input, output analysis, GUI(Graphic User Interface) of menu, window, dialog box, etc. are provided to the user, For the execution of DADSim, Silicon Graphic IRIX 6.3 or high version is required. DADSim can be used for the effectiveness analysis of­defence systems. Some illustrative examples will be shown in this paper.

• 대한지역사회영양학회지
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• 제13권1호
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• pp.69-79
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• 2008

This study was designed to develop the strategy plans for the customer satisfaction on foodservice in the senior care facilities. For this, we examined the level of the customer satisfaction and foodservice quality. Additionally, the association between service quality, customer satisfaction, and social, psychological, physical factors of the aged were tested. Data from convenience samples from 3 senior care facilities were collected by using a questionnaire. Exploratory factor analyses were completed on 20 attributes for the food and service quality and 7 items for the social and psychological states of the aged, respectively. Cronbach's a was estimated for reliability, and Pearson correlation and multiple regression analysis were used for statistical analyses. The level of the satisfaction on foodservice was 4.01 of 5.0. The satisfaction on foodservice did not show the significant differences by gender, education level, BMI, and socio-psychological satisfaction. But the foodservice quality and the satisfaction showed significant difference by income and physical problem, and the goal of life of the eldely, respectively. Multiple regression analyses revealed that the determinants of the customer satisfaction on foodservice were the core quality of product, confidence, professionalism of employees and secondary quality of products. Especially, the kindness of employee is the most important attribute of the foodservice. Based on these results, we can set the strategy plans as follow: (1) the introduction of the foodservice evaluation system (2) the deployment of the event activities for offering fun to the customer (3) the continuous training of employees for ensuring the professional and kind service system, and (4) the introduction of selective menu system and take-out service of menu.

• 한국식품조리과학회지
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• 제24권4호
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• pp.549-559
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• 2008

This study was performed by questionnaire to investigate viewpoints regarding menu excavation and development of native local foods of adults in the Gyeongju area, classified by gender and age. The subject population consisted of 253 citizens(108 males and 145 females) living in Gyeongju. The findings are summarized as follows: The residents highly desired the 'enrichment of service and clean hygiene of local food restaurants', 'active marketing', 'necessity of excavation and development at the present time', and 'development with regional unique characteristics' with regard to the development of the local food choices in Gyeongju, whereas they did not particularly desire 'excavation development of cooking that often is served at family event(birth, marriage, death etc..)', nor 'guidance and enlightenment for many citizens'. The most influential obstacle hindering the development of Gyeongju local food was 'administration support deficiency of connection group agency', followed by 'interest deficiency about local food of restaurant business managers and citizens, different taste of each restaurant', and 'tradition cooking itself is insufficient in Gyeongju'. The most reasonable development menu for native local foods of the Gyeongju area was 'mushroom & beef hot pot(beoseothanu-jeongol)', 'glutinous barley bread(chalborippang)', 'mushroom & bulgogi hot pot(beoseot-bulgogi-jeongol)', 'grilled beef(hanu-sutbul-gui)', and 'grilled minced beef ribs(hanu-tteok-galbi)' in that order. On the other hand, the excavation and development validity scores for 'black goat soup(heukyeomso-tang)', 'gulfweed soup(mojaban-guk)', and 'parboiled octopus(muneo-sukhoe)' were very low.

• 한국식생활문화학회지
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• 제22권5호
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• pp.544-555
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• 2007

The purpose of this study is to provide useful information for establishing efficient marketing direction of globalization and commercialization of Korean foods by investigating the performance(satisfaction) and importance of food-coordinators' role. The results of the survey are summarized as follows: The most influential improvement variable of Korean food for globalization was 'hygiene'(23.6%) followed by 'taste', 'price', and 'shape and color'. Interest degree about food-coordinators showed 3.68 points in 5 points, and necessity of food-coordinators' job and education was 4.15 points. Food-coordinators' quality for globalization of Korean food was "a skill should be excellent"(4.51 points), "it must be original troubleshooting ability."(4.43 points) and "It must be professional ethics consciousness."(3.99 points) in the order. They were highly important of "freshness of food"(4.75 points) and "cleanliness of food and tableware" (4.65 points) in terms of the quality of korean food for globalization. The role importance of food-coordinators for globalization of Korean food was 'ability of development of Korean dish and Korean menu'(4.22 points), 'coordinate ability for various Korean special diet'(4.14 points) and 'knowledge for wann welcome service that consider table manners, service method and other person(4.12 points) in the order. The most influential unsatisfied variable of food coordinators' role was 'consulting ability connected with management of Korean restaurant' followed by 'ability of presenting concept connected with restaurant development of Korean style' and 'production ability for banquet party plan and representation in a Korean style'. In terms of IPA analysis on food-coordinators' role for globalization of korean food, it was noteworthy that items with high importance but low performance included "ability of development of Korean dish and Korean menu", "event coordinate ability connected with a Korean-style dish", and "production ability for banquet party plan and representation in a Korean style".

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2008년도 학술대회 1부
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• pp.384-389
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• 2008

최근 동영상을 저장하거나 효과적으로 검색하는 시스템의 필요성이 증가하고 있다. 기존 동영상 검색 시스템은 메뉴나 텍스트 기반의 키워드로 동작하는데, 검색을 위한 정보가 빈약하여 많은 동영상이 동시에 검색되는 경우가 많고, 사용자가 해당 시스템을 사용하기 위한 지식이 필요하다. 본 논문에서는 키워드 기반 질의에 비해 사용자의 의도나 다양한 정보를 포함 할 수 있고 이벤트나 사람 뿐 아니라 인간의 기본적인 행동까지 검색하는 자연어 질의 기반 동영상 검색 시스템을 제안한다. 먼저, 사무실에서 수집된 동영상에 대한 도메인 분석을 통해 메타데이터로 이벤트 데이터베이스를 구축하고, 해당 영역에서의 사용자 질의에 대한 전처리 과정과 분석 작업을 통해 스크립트 데이터베이스를 구축한다. 이렇게 구축된 시스템을 바탕으로 대화형 질의와 답변 쌍 매칭을 통해 동영상을 검색한다. 10명의 사용자를 대상으로 메뉴 기반 검색 시스템과의 성능 평가와 프로세스 평가 비교 검증을 통해, 성능이나 사용자 만족도면에서 제안하는 시스템이 우수함을 보였다.

• 대한지역사회영양학회지
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• 제8권4호
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• pp.566-573
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• 2003

The purpose of this study was to assess how the changes in the food services environment on patients satisfaction with the hospital food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The flow line and environment of the food services in the hospital were improved through remodeling, which included the replacement of all cooking utensils, ventilation facilities and material storages, the purchase of a combi steamer, and the change of meal carts and trays. After the remodeling, the hospital food service was improved so that it provided spoons at each meal, diversified the menu utilizing the combi steamer, served event meals three times a week as well as water boiled with burned rice in the morning twice a week. In addition, various types of tableware were used in the table settings to produce attractive visual effects. Among the 10 items included on the patient satisfaction questionnaire, ″satisfaction with offered menus″ (p < 0.01) showed significantly higher scores before the remodeling. ″cooking/seasoning of food″, ″amount of meals″ and ″taste of meals″ were not statistically significant, but showed increased satisfaction after the remodeling. However ″temperature of food″, ″cleanliness of clothes and features″ and ″satisfaction with meal times″ were not statistically significant, but showed decreased satisfaction after the remodeling. (Korean J Community Nutrition 8(4) : 566-573, 2003)

• 한국식생활문화학회지
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• 제34권3호
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• pp.308-315
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• 2019

This study examined the service quality attributes of the CVS (Convenient Store) packed meal products by applying the Kano model. The main survey was conducted by a research company using an online survey in the form of a self-administered questionnaire. The 499 samples were limited to customers who had experienced CVS packed meal products within the last months. A total of 14 service quality attributes of the CVS premium packed meal products were categorized as four attractive qualities, one must-be quality, three one-dimensional qualities and six indifferent qualities. According to the Better and Worse quotient designed by Timko, 'coupon and sales promotion event', 'healthy menu configuration', and 'balanced nutrition' had higher levels of the Better coefficient. On the other hand, 'hygiene and cleanliness', 'the delicious food', and 'fresh ingredients' showed a higher Worse coefficient. The results also suggest that each service quality attribute is not a single dimension but a complex attribute. As a result, this research suggests that marketing practitioners should immediately identify consumer's changing perception of quality to attract new customers and prevent existing customers from leaving in the CVS premium packed meal products segment.

• 정보관리학회지
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• 제36권2호
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• pp.31-56
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• 2019

본 연구에서는 P대학도서관 이용자 만족도와 요구사항 등을 설문조사를 통해 파악하고자 하였다. 이를 바탕으로 CRM기법을 적용하여 이용자의 요구를 충족시킬 수 있는 방안을 마련하는 것을 목적으로 하였다. 이를 위하여 P대학 구성원을 대상으로 응답자 기본정보, 소장자료, 자료이용, 홈페이지, 이용자서비스, 시설/환경의 6가지 영역으로 구성하여 설문조사를 실시하여 분석하였다. 연구결과를 요약해 보면 첫째, 만족도조사에서 자료이용 부분이 가장 높게 나타났고, 시설환경 부분이 가장 낮게 나타났다. 자료이용에서는 희망도서 신청 자료를 신속히 구입 및 정리하여 제공하고, 예약도서에 대한 캠퍼스 간 대출이 필요하다. 둘째, 홈페이지에서는 OPAC의 검색시스템과 예약시스템 기능 개선이 필요하고, 자주 이용하는 기능에 대한 메뉴 재배치도 필요하다. 셋째, 이용자서비스에서는 도서관 행사를 더욱 확대하고, 문제점으로 지적되는 행사 안내와 홍보를 강화할 수 있는 방안(SMS, Push 등)을 마련할 필요가 있다. 넷째, 시설환경에서는 개인 및 그룹 학습공간의 부족, 사물함 부족, 환기 및 냉난방 관리 문제, 화장실 시설관리 불만 (휴지 부족 등) 도서관의 지리적 접근성 부족, 외부이용자 관리 등에 대한 불만을 개선할 수 있는 정책이 필요하다.