• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.190-196
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• 2004

The purposes of this study were to investigate the importance level on factors affecting the foodservice management contract perceived by the salespersons in the foodservice company. To get the data on the perceived importance level on the affecting the foodservice management contract, the questionnaires were developed by the delphi technique and modified by the pilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting the foodservice management contract and the importance level on the factors were measured by 5-likert scale. From March 12 to April 13 in 2003, the self-administrative questionnaires were mailed to the 60 salespersons. The questionnaires were responded from the 48 salespersons(respondent rate : 77 %). As a result, the salesperson.perceived importance level of "the sales ability" was higher than those of the other categories in the private contract and the salesperson.perceived importance level of "the evaluation of the foodservice company" was higher than those of the other categories in the competitive bid. The importance of the "the evaluation of the foodservice company" between the private contract and the competitive bid was significantly different(p<.05), and the importance of "the sales ability" of the competitive bid was significantly higher than that of the private contract(p<.001).

• Korean Journal of Community Nutrition
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• v.24 no.3
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• pp.208-222
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• 2019

Objectives: This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan. Methods: A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017. Results: UF was 'generally satisfied' or 'very satisfied' in about 35.4% of the study population, and 'not very satisfied' or 'not satisfied at all' in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life 'very much' or 'quite significantly' and 36.4% said 'not very much' or 'not at all'. The largest demand for improvement of UF was 'variety of menu' (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was 'not to one's taste' (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor ('food taste', 'freshness of food', 'nutritive value of food', and 'reasonable price') and 3 variables in the convenience factor ('variety of menu', 'prompt food service', and 'display of the meals for the day') had high importance but low satisfaction, showing the need for an improvement on these areas. Conclusions: Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.

• Journal of Korean Dental Hygiene Science
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• v.2 no.1
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• pp.1-8
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• 2019

The purpose of this study was to investigate the relationship between job performance, job importance and job satisfaction in dental hygienists' preventive dental treatment. The subjects in the questionnaire survey were 275 dental hygienists in the Mokpo from October 7 to October 14, 2016. Statistical analysis was performed using SPSS Ver. 18.0. According to the analysis of the job performance, and job importance of preventive dental care tasks, the total score of 3.35±0.60, 3.85±0.51, respectively. Job performance was highest in scaling (4.24±0.90), and lowest in oral microbiological examination (2.40±1.14). Job importance was highest in scaling (4.49±0.77), and lowest in oral microbiological examination(3.04±0.85). As a result of analyzing the job satisfaction of preventive dental care tasks, the overall average was 3.23±0.40 out of 5 points. Patient relationship was the highest (3.71±0.66), working environment 3.55±0.77, staff relation 3.48±0.63, dental organization 3.27±0.73, professional support 3.21±0.67 and prospect of career 3.13 ± 0.58. remuneration 2.80±0.58, and workload 2.68±0.57, respectively. The correlation coefficients were 0.263 (job performance and job satisfaction), 0.211 (job importance and job satisfaction), and 0.461 (job performance and job importance) statistically significantly. The results of this study suggest that the higher job performance and job importance in preventive dental treatment, the more job satisfaction. Therefore, it is necessary to expand the dental hygienist's preventive dental treatment tasks and provide educational support to do this. Also, it is necessary to develop an oral preventive management program to improve the professionalism of the dental hygienist and improve job satisfaction.

• Journal of the Korean Institute of Rural Architecture
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• v.26 no.1
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• pp.1-9
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• 2024

This study was motivated by the need to identify the characteristics of professionals involved in planning exterior spaces in urban development projects and to provide guidelines for maintaining the identity of urban images. Urban development's impact on external spaces can alter the image of the urban structure, especially due to the many boundaries between urban and rural areas. Therefore, there is a need for public standards for external spaces in such projects. This study collects and analyzes experts' opinions to understand the characteristics of each professional, selects the relative importance of each, and uses this as a guideline for step-by-step deliberation in planning external spaces. The research scope includes analyzing each expert's characteristics based on the external space evaluation items from Lee Limjeong's 2023 study, which builds upon existing research, and presenting the importance and priority of each expert. As a methodology, a questionnaire was conducted for each expert group using the indicators established in Lee Lim Jung's 2023 study for external spaces in urban development projects. An in-depth analysis was performed using the Analytic Hierarchy Process (AHP) for each expert. Using AHP analysis, the composite weight for each of the 17 detailed items was first adjusted by the number of item weights to account for the classification level of the large and detailed items. Then, the composite importance was calculated by multiplying the importance of the large, medium, and detailed classifications. The calculated composite importance was finally adjusted by applying the number of item weights again, ensuring the sum of the 17 importance values equals 1. The final importance calculated through this process was then presented by occupation.

• International Journal of Reliability and Applications
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• v.12 no.2
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• pp.103-116
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• 2011

A series-parallel system with independent but non-identical components is considered. The expressions have been derived for the joint reliability importance (JRI) of m (${\geq}2$) components, chosen from a series-parallel system. JRIs of components of two different series-parallel systems are studied analytically and graphically.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.753-762
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• 2006

The purpose of this research is to analyze the importance and satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self adminstered guestionnaires were collected from 204 Japanese and Chinese students in Korea. The data was statistically analysed using t-tests, one-way ANOVA, reliability test, factor analysis and regression test. The average values of importance-factor and satisfaction-factor were significantly different. Based on analyses of the 20 service level factors, satisfaction level was significantly lower than importance level. Satisfaction-factors such as quality of food, hygiene of restaurant and employees, service level, and atmospheres, significantly influenced the overall satisfaction level of Korean food and restaurants.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.10 no.8
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• pp.3986-4007
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• 2016

Business analysis is a key factor of project success or failure in information systems. However, there are few studies on business analysis competencies. The objective of this paper is to identify which competencies a business analyst (BA) needs, and analyze the importance weights and priorities of business analysis competencies. Literature review yielded 6 competency dimensions and 30 competencies. Based on interviews with 12 experts and analytic hierarchy process analysis, the relative importance weight and priority of each business analysis competency were analyzed. Moreover, an importance-perception gap between stakeholders in different positions was identified. This result can be used as selection and development criteria for superior BAs that are responsible for solving business problems using information systems solutions.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.135-140
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• 2016

Food is widely accepted as very important factor in tourists' experiences by researchers. However, few studies revealed tourists' importance of food for their travel. Therefore, through a case study in Busan (South Korea), this study aims to critically assess the importance of food tourism from domestic tourists' perspectives. In particular, this study assess the relationship between food tourists' value, nutrition information, behavioral intention of tourists' food experiences during their travel. Using SmarPLS program, a quantitative research methodology involving a structured questionnaire has been adopted. The results reveal that food tourists' value and importance of nutrition information plays different roles in food tourism. Food tourism value and nutrition information has shown its importance for increasing revisit intention in Busan. In light of these findings, marketing strategies can be identified to accelerate the development of food tourism at a destination.

• Journal of Korean Society for Quality Management
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• v.35 no.4
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• pp.38-51
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• 2007

The House of Quality(HOQ) is used in the development stage to identify important customer attributes and corresponding engineering characteristics. The importance of each customer attribute obtained in the HOQ affects to the quality of the final product or service. Traditionally, such importance is derived based on the assumption that customer satisfaction is linearly proportional to the product performance. In this paper, we propose a nonlinear function so as to relate the product performance with the customer satisfaction according to the Kano model. A performance goal is obtained by maximizing the total customer satisfaction under a cost constraint and the importance of each customer attribute is developed from the performance goal. Therefore, the proposed approach incorporates the Kano categories and the improvement cost in determining the importance of customer attributes.

• Journal of Korean Society for Quality Management
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• v.36 no.3
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• pp.1-12
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• 2008

Obtaining the accurate final importance of each customer attribute (CA) is very important in the house of quality(HOQ), because it is deployed to the quality of the final product or service through the quality function deployment(QFD). The final importance is often calculated by the multiplication of the relative importance rate and the competitive priority rate. Traditionally, the sample mean is used for estimating two rates but the dispersion is ignored. This paper proposes a new approach that incorporates statistical significance to consider the dispersion of rates in determining the final importance of CA. The approach is illustrated with a design of car door for each case of crisp and fuzzy numbers.