• 대한토목학회논문집
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• 제28권2D호
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• pp.217-225
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• 2008

버스 정류장은 많은 승객이 이용하기 때문에 편리한 서비스 제공을 위하여 이용자 중심으로 환경을 개선할 필요가 있다. 본 연구는 GAP, IPA, 구조방정식을 이용한 버스 정류장 서비스 수준에 대한 이용자 평가모델 구축을 통하여 그 개선 방향을 제시하고자 하였다. 버스 정류장의 31개 서비스 항목에 대한 GAP 구축에서는 장애인 관련 시설, 버스 이용 관련 정보를 제공하는 항목에서 차이가 높게 나타났다. IPA의 현재 서비스의 경우는 버스 운행 관련 정보, 보조시설, 장애인 지원시설에서 우선 시정이 필요한 것으로 나타났고, 서비스 기대치의 경우는 버스 운행 관련 정보 및 환승시설, 장애인 지원시설에서 지속적 노력이 필요한 것으로 나타났다. 구조방정식에 의한 버스 정류장 서비스 평가모델은 적합도가 좋은 것으로 나타났으며, 버스 정류장 전체 만족도에는 시설 이용 만족보다는 대기 만족 그리고 버스 정류장 시설 이용 만족에는 버스 운행 관련 정보 만족, 보조시설 만족, 버스 운행 정보 및 환승시설, 장애인 지원시설이 상대적으로 영향을 많이 미치는 것으로 나타났다. 그리고 현재 버스 정류장에 대한 전체 만족도가 낮을수록, 전체 만족도에 대한 기대치가 높게 요구되고 있는 것으로 나타났다. 따라서 버스 운행 관련 정보와 장애인 지원시설에 대해서는 적극적인 개선 전략이 필요한 것으로 나타났다.

• 한국주거학회논문집
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• 제11권2호
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• pp.139-148
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• 2000

The purpose of this paper was to find the apartment manager's general work, problems and opinion. 35 managers of multi-family housing which located in Kwangmyung city were interviewed during July, 1999. Questionnaire was consisted of questions which manager's opinion about their job boundaries. At the managerial standpoint, there was a perceived gap in expectation level about the manager's role between the manager and residents in multi-family housing complexes. The fact that the lack of interpersonal communication caused this gap was founded. Managerial rules and guidelines should be described in detail and be known by all residents. Specified guideline should be suggested regarding the boundaries of the manager's job, responsibilities and rights, and extra work beyond the management job in order to prevent conflicts or problems between the managing body and the residents. There guidelines also play an important role in solving the conflicts and problems in multi-family housing.

• 한국통신학회논문지
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• 제37권5C호
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• pp.365-375
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• 2012

LVC-G COTS SW는 군사훈련활용분야에서 여러 가지 장점으로 인해, 널리 활용되고 있으며, 활용 범위가 확장되고 있는 경향을 보이고 있다. 이에 따라, LVC-G COTS SW에 대한 국내 개발 요구와 이에 따른, 개발 사업들도 발생하고 있다. 이번 연구는 LVC-G COTS SW 국내개발에 대한 기대격차에 대한 4가지 가설들인 제1가설 "LVC-G와 관련된 COTS SW에 대해 사용자와 개발자간 요구사항에 대한 성능에 대한 기대격차가 있다." 제2가설"LVC-G와 관련된 COTS SW에 대해 사용자와 개발자간 기술요소에 대한 기대격차가 있다." 제3가설 "LVC-G와 관련된 COTS SW에 대해 사용자와 개발자간 개발비용에 대한 기대격차가 있다." 제4가설 "LVC-G와 관련된 COTS SW에 대해 사용자와 개발자간 기술수준에 대한 기대격차가 있다"에 대한 검증을 통해, 이들 가설이 모두 타당함을 확인했다. 이를 통해, LVC-G COTS SW의 개발의 성공적 수행을 위해서는 개발요구조건과 과업의 범위가 명확할 필요가 있으며, 이런 사항의 명확한 도출을 위해서는, 정확한 기술수준 분석과 요구기술 식별하고, 단계적인 개발이 필요함을 알수 있다. 또한, 관리적인 관점에서는 제안요청의 단계에서 정확한 개발이 이루어질 수 있도록 관련되는 계약조건과 관리조건을 명확히 해야함을 알 수 있다.

• 로봇학회논문지
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• 제15권2호
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• pp.160-168
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• 2020

There exists a popular belief that the elderly are more conservative than the younger people in acceptability of new technology. This study explores whether the generation gap in technology acceptance exists in the case of using telepresence robots, which project the presence and mobility of remote operator, for the universal purpose of social participation rather than for specific applications. Two groups of senior citizens and undergraduate students in their twenties personally experienced the telepresence robots operation and conducted a survey on how they perceived the social participation of a remote operator mediated by telepresence robot and to what extent the remote operator deserve equal rights to be treated as if one really exists in the local environment. The results show that the elderly have higher expectation on the role and functions of telepresence robots, and more favorable in principle for a remote operator to exercise equal rights by operating telepresence robot. It suggests that the stereotypes, the elderly lag behind younger generation in accepting new technology, is unlikely to fit into the telepresence robot market, for the elderly have more favor and support using telepresence robots as an universal avatar for social participation.

• 한국식생활문화학회지
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• 제23권2호
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• pp.152-162
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• 2008

The objectives of this study were to: a) examine foreign customers’ satisfaction and expectations for the food and service attributes of Korean restaurants located in the U.S., b) measure the gap between the satisfaction and expectations for food and service attributes, c) analyze through IPA analysis the crucial attributes needing improvement in order to minimize the discrepancy between customers’ expectations and performance, and d) analyze the effects of factors related to the food and service attributes on overall customer satisfaction in regard to Korean restaurant selection. A total of 255 American customers who had visited four Korean restaurants located within metropolitan and rural areas of the U.S. were surveyed for this study. Statistical analyses, including t-tests, factor analysis, and multiple regression, were performed using the SPSS statistical package (12.0). The American customers’ overall satisfaction of the food and services offered by the Korean restaurants was relatively high, with the exception of tangible service attributes such as comfortable chairs, restroom cleanliness, and restaurant interior. The urban foreign customers, however, were dissatisfied with the use of healthful ingredients in Korean food, because their expectation level toward this aspect exceeded their satisfaction level. In terms of Korean restaurant selection, tangible services related to the restaurant facilities were identified as the critical factor having an effect on American customer satisfaction.

• 한국도로학회논문집
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• 제12권2호
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• pp.25-31
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• 2010

현 도로설계기준은 설계속도에 기반하여 선형설계에 관한 지침을 제시하고 있으며, 이는 설계속도가 도로 공용 후에 운전자의 주행 속도와 거의 동일할 것임을 전제하고 있다. 도로 평면 곡선부의 설계도 주어진 설계속도에 따라 운전자가 쾌적성을 유지한 채 통과할 수 있는 최소곡선반경을 기준으로 제시하고 있다. 그러나 쾌적성에 기초한 횡방향 미끄럼마찰계수는 실제 습윤노면에서 관측되는 물리적인 횡방향 미끄럼마찰계수보다 낮기 때문에 기준에 제시된 곡선반경은 최소의 의미보다는 권장 값으로 보는 것이 합리적이다. 아울러, 최소곡선반경보다 여유로운 설계 값을 선호하는 실무관행으로 도로 공용 후 운전자의 주행속도는 설계속도를 상회하여 설계속도가 주행속도를 대표하지 못하는 결과를 초래하고, 결과적으로 현 설계기준의 주요전제를 위반하게 될 것으로 본다. 이러한 연구 가정을 검토하기 위해 지방부 도로에서 노면 미끄럼 마찰계수와 운전자의 주행속도를 조사하였다. 연구결과로, 쾌적성에 기반한 미끄럼 마찰계수와 물리적인 미끄럼마찰계수와의 차이에 따른 안전여유를 정량적으로 제시했고, 안전여유 및 설계관행에 따른 여유로운 설계로 인해 설계속도와 주행속도 간에 괴리가 발생함을 제시했다. 이를 토대로, 현 설계속도 기반의 선형설계는 최소기준과 더불어 설계속도와 주행속도 사이의 괴리를 최소화할 수 있는 선형 설계 관리 방안이 마련될 필요가 있다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제17권2호
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• pp.1-26
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• 2006

The life of modern society is going to be more scientific and rationalized. According to these trends, our dietary life was also dramatically changed. Family restaurants grew up by 30% every year was became the place of meeting and relaxation from the place of selling and eating. These demands request to improve an atmosphere, a facility and a service in family restaurants. The objective of the present study is to investigate the effect of the gap of service in family restaurant on customer loyalty based on Oliver's gap theory. These results could be contributed to make the strategy of marketing in family restaurants. The purpose of this study in detail is as below. First, it is determined the difference of its expectation and its outcome regarding on the family restaurant service. Second, it is investigated the relationship of the gap of family restaurant with customer satisfaction. The suggestions of the present study are as below. First, it is necessary to get a novel CI strategy to clean the environment of restaurant and to induce the customer desires for young females as a dominant customers. Second, it is need to improve the interior of restaurant and to develop foods for optimal dietary environments. Third, based on the customer loyalty of the present study, customer satisfaction belongs to optimal dietary environment and utilization, whereas the negative gap of service is commercial dietary goods and employee's service. Therefore, the continuous loyalty along with personal satisfaction intends to improve the maximized atmosphere and utilization on use. The main strategy of marketing could be focused on the improvement of commercial dietary goods and utilization for the satisfaction and demands of customers.

• Journal of East Asia Management
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• 제5권1호
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• pp.1-31
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• 2024

Based on the perspective of consumers and the method of value engineering, this paper uses "CSR expectation deviate level" to measure corporate social responsibility, and discusses the influence of corporate social responsibility on financial performance and its action path. This paper collected the questionnaire survey data of 878 consumers and the panel data of 98 listed companies from 2009 to 2012. The empirical results show that: (1) Consumers pay more attention to products and services, charity, environmental protection and their responsibilities to employees, and less attention to their responsibilities to shareholders or creditors and partners; (2) Corporate social responsibility is negatively correlated with financial performance, and corporate marketing ability plays a moderating role in it. That is, the smaller the gap between the level of corporate social responsibility fulfilled by enterprises and consumers' expectations, the better the financial performance of enterprises, which also reminds enterprises that they need to rationally allocate corporate social responsibility resources and constantly cultivate their own marketing capabilities, so as to better meet the level of corporate social responsibility expected by consumers. The value engineering method quantifies consumers' value perception of corporate social responsibility, which has a certain practical guiding role. Of course, there are some limitations in this paper, and future research can further explore the potential impact mechanism.

• 한국정보과학회논문지:컴퓨팅의 실제 및 레터
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• 제15권5호
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• pp.400-404
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• 2009

Native Command Queueing(이하 NCQ)는 디스크 드라이브 내의 명령어 큐에 존재하는 요청들의 순서를 재조정하여 throughput을 최대화하는 기술이다. NCQ는 최신 S-ATA 2의 표준 스펙에 포함되었고, 다수의 디스크 벤더들이 자사의 디스크 모델에 이를 구현하고 있다. 하지만 이 새로운 기술이 운영체제와 디스크 드라이브간의 정보 차이를 유발할 가능성이 있다. 운영체제는 자신이 지시한 순서대로 디스크가 입출력 요청을 서비스할 것이라 생각하지만, NCQ가 지원되는 디스크는 이를 무시하고 throughput을 최대화할 목적으로만 요청을 처리할 것이다. 이것을 기대 불일치라 부를 수 있다. 이로 인해 성능에 이상한 현상이 발생하거나, 입출력 요청이 심각하게 굶주릴 가능성이 있다. 본 논문에서는 기대 불일치로 인한 입출력 요청의 굶주림 현상을 실제로 확인하고, 이를 해결하기 위한 해결책을 제시한다. 이 해결책은 간단하고, 특별한 하드웨어의 추가나 변경을 요구하지 않으며, 이식성이 좋다. 이를 실험 결과를 통해 확인하도록 한다.

• 대한영양사협회학술지
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• 제3권2호
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• pp.123-140
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• 1997

The purpose of this study were to assess main management components that can lead to successful university foodservice operations. Specifically, it was intended to develop the tool which assesses the service quality, management, to assess the difference between customer importance from and perceptions of service quality, to compare management perceptions of customer importances with actual service delivery, and to identify internal problems which affect service quality with the use of gap model. Three types of questionnaires were developed and implemented for customers, foodservice personals and foodservice manager. Assessment tools were developed based on the literature review, SERVQUAL, GAP model, and the pilot study. Through the validity and reliability test, the questionnaires were revised. Questionnaires were distributed to 900 university students, 207 foodservice personnels, and 54 foodservice manager respectively. 831 university students, 177 foodservice personnels, and 48 foodservice manager were responded with a response rate of 92.3%, 85.5%, and 88.8% respectively. Statistical data analysis was completed using the SPSS programs for descriptive analysis, ANOVA. and SNK test. The results of this study can be summarized as follows : 1. In quality service management components, 31 quality service attributes were categorized and named into primary quality, secondary quality, hygiene, empathy, tangibles, reliability, responsiveness, and price by the factor analysis. 2. Importance mean score of customers was 4.02 out of 5, but perception mean score of customers was 2.55. So there was a relative big gap(1.47) between importance and perception scores, especially in three dimensions of responsiveness, primary quality, and hygiene. 3. It showed that customers' mean scores of perceived service quality by dimensions were the following order : price > reliability > secondary quality > hygiene > tangibles > primary quality > responsiveness > empathy. And the perception mean score of rented(2.59) or contracted(2.58) management was significantly higher than that of self-operated(2.48). 4. Customers' importances mean score which internal customers recognize was 4.23 out of 5, but service delivery mean score was 3.85. So there was a little gap(0.39) between management perceptions of customer importances and actual service delivery. 5. In gap model, SERVQUAL score showed -1.47, Gap 1 positive 0.15, gap 2 negative 0.61, and gap 3 was positive 0.19. 6. The internal problems were as follows : (1) The managers of University foodservice perceived well enough the customers' expectation value but their management competency was lacked in terms of responding customer needs, (2) The foodservice staff perceived service performance more highly than service quality specifications.