• Journal of Korean Society of Rural Planning
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• v.22 no.1
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• pp.101-111
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• 2016

The purpose of this study is to investigate the roadside agricultural product shops located in Miryang city, and to find out the current situation on how people rate the importance and satisfaction levels of various aspects through surveys on sellers and consumers. With this information, the main problems and possible solutions are analyzed with the Important Performance Analysis(IPA) method. First, building parking spaces for customers should be prioritized to improve safety. Because many roadside shops for agricultural products are located alongside two-lane roads, sufficient parking spaces are needed for the consumers' safety. Second, to enhance the rural landscape, consumers express that improving store quality and integrating more with the environment are important. Store owners should take more care in maintaining store quality so that customers do not experience inconvenience while shopping. Futhermore, institutional guidelines and standards must be implemented to allow for a more harmonious relationship between these shops and the environment. Third, both sellers and consumers think that taste, price, and freshness are important aspects of roadside agricultural product shops. However, while sellers and consumers both agree that the price is the most important factor, there is a discrepancy between these two groups regarding the satisfactory price level. The sellers do not agree that their products are being sold at the fair price. This can be interpreted as sellers believe that the prices are set too low. Because pricing is important aspect and also a very delicate issue, mid to long term consideration and study will be needed to improve roadside shops for agricultural products in the future.

• Journal of the Korean Dietetic Association
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• v.7 no.4
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• pp.410-425
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• 2001

This study was designed to assess the waste management practices, source-reduction programs and related tasks in elementary school foodservice in Seoul. and Kyonggi Province Areas. A questionnaire mailed to 910 school foodservice managers in Seoul and Kyonggi province: a 202% (N=184) response rate was obtained. About 83.7% of school foodservice managers were responsible for managing solid waste. Most foodservice operations take the responsibility of food waste but not packaging wastes. The average disposal cost per month per person was about 19 won and income was about 35 won. Leftovers were mainly disposed with platewaste. Platewaste was reused for the livestook feed(68.0%), and some platewaste was composted(11.6%). Source reduction programs implemented in half of school foodservice operations were adjustment of portion size', checking the plate waste', 'working with classroom teachers on waste reduction campaign', 'providing information leaflet on food waste minimization', posting education materials, 'classroom instruction about food waste minimization', and 'improving cooking method. According to factor analysis based on importance rating. slid waste management activities of elementary school foodservice operations were divided to 7 dimensions such as communication and cooperation with others', 'employee training', 'product quality control, 'yield control', plate waste control', 'purchasing', and 'public relations'. As a result of Important-Performance Analysis(IPA), sine dimensions such as 'communication and cooperation with others' and 'plate waste control were identified in Focus Here' quardrant area which need more enhanced performance.

• Journal of Navigation and Port Research
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• v.44 no.2
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• pp.88-97
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• 2020

In the past 20 years, passenger and cargo transportation performance at the international passenger ports in Korea have increased by 8.6% on the compound annual growth rate, respectively. The Korean government had expected to continue expanding the market of car ferries and the government included plans for the development of additional routes and lanes with neighboring countries such as China, J apan, and Russia as a part of the Plan of the Korean Ministry of Oceans and Fisheries in 2019. However, compared to the development of routes, the management and operation of passenger terminals are inefficient. The purpose of this paper was to introduce the overall improvement of the passenger terminal operating system that reflects the recent changes in the supply and demand of international passenger vessels and the needs of the government and private sector passengers. To this end, a basic survey was conducted on the status of operations and facilities at the Busan International P assenger Terminal and a questionnaire survey was administered on the subject of use. The results of the survey were analyzed using the IPA model. As a result of the analysis, three items in the operation sector, three items in the facility sector, and four items in the system sector of the Busan International Passenger Terminal were identified as in need of improvement. Based on the results, the need for investment to improve the international passenger terminal operating system is suggested.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.633-643
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• 2013

This study investigated the efficiency of university foodservice operations by analyzing the effect of consumer's perception towards university foodservice quality. University students in the Jeonnam area were surveyed and 571 out of 700 surveys were chosen (response rate: 97.0%). SPSS (ver. 20.0) was used to conduct descriptive analysis, factor analysis, reliability analysis, t-test, and multiple regression analysis. The results show that 21.9% of university students have never used the university foodservice, while 48.7% of university students have eaten there 1~2 times per week. The most common reasons reported for avoiding the university foodservice were a limited menu selection (51.5%) and an untasty food (45.8%). The perception of overall service quality at the university foodservice scored relatively low (3.01 points), compared with its importance (3.89 points). The food taste, menu variety, and quality of food ingredients are factors that require improvement for operational strategies by the importance-performance analysis (IPA). The food factors (taste, variety, and quality) among university foodservice qualities had a significantly positive effect on consumers' overall satisfaction (p<0.001), perceived value (p<0.01), intent to recommend (p<0.001), and intent to revisit (p<0.01). These result indicate that the university foodservice management should focus on developing food factors and strive to meet the needs of university students through continuous customer surveys.

• Journal of Nutrition and Health
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• v.53 no.2
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• pp.203-214
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• 2020

Purpose: This study investigated customers' perception of a hygiene grade certification system for restaurants and this study also determined way to promote the application of the hygiene grade certification. Methods: A total of 315 customer responses were used for the data analysis. Statistical analyses were conducted using the SPSS program (ver. 23.0) for frequency analysis, χ²-tests, t-tests, analysis of variance, and Importance-Performance Analysis (IPA). Results: The composition of the respondents was 43.8% males and 56.2% females. The 73.3% lived with their families while 26.7% lived alone. Among those surveyed, 84.5% dine out at least once a week and 66.8% dine out during weekends evening. In addition, the most preferred types of restaurants were Korean restaurants (37.5%), delivery restaurants (14.6%), and Western restaurants (8.9%). Information about restaurant was most frequently obtained through Internet searches (54.0%). The average expenditure of eating-out per person was 15,483 Korean won, and the overall satisfaction averaged 3.58 out of 5 points. According to the results of IPA, the restaurant selection attributes that were priorities for improvement were the foods' taste and restroom cleanliness. In addition, 30.5% of respondents recognized the hygiene grade certification system for restaurants. The intention of dining at restaurants with a hygiene grade certification in the future was on average 4.02 out of 5 points. A total of 56.8% of respondents were willing to pay more for a restaurant with a hygiene grade certification. The average percentage of additional price was 6.02%. Conclusion: In order to apply and quickly disseminate the hygiene grade certification system all over the Korea, the study results suggest that relevant policy should be provided by the Korean government for certified restaurants along with the relevant education and promotion of the system to customers.

• Spatial Information Research
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• v.19 no.3
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• pp.63-72
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• 2011

Urban space structure tends to have a significant change in accordance with maintenance of urban infrastructure such as a traffic route. For this reason, quantitative analysis has been needed to establish spatial distribution and location patterns by considering change of both road accessibility and urban infrastructure level, which can have the most pervasive influence in urban development process. Therefore, this paper aims to analyze spatio-temporal urban morphology through considering distribution patterns of road among transportation infrastructures, population, and spatial structure of metropolitan areas, focusing on Seoul where population growth and the size of urban area have been dramatically increased. For this, we firstly developed and constructed time-series GIS database by using satellite images and topographic maps of the last 70 years to analyze variables which affect urban growth and transportation. In particular, we analyzed the transform of the system of the street by Space Syntax which is able to grasp hierarchical spatial structure through visibility of space and spatial cognition in terms of accessibility. What's more, we analyzed and visualized the relationship urban morphology and road according the regions of Seoul through IPA(Importance Performance Analysis). In terms of the integration land-use and transportation, Space Syntax approach is expected to contribute to efficient urban planning through understanding the influence which various transportation phenomena has an effect on urban development patterns.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.77-93
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• 2013

This study examines the university students majoring in culinary arts to survey the recognition levels of culinary arts education for the purpose of searching for a development plan for culinary education. A survey was conducted to 407 students in a cooking and food service program. To achieve the purpose of this study, SPSS 17.0, a statistics program, was used for a descriptive analysis, a frequency analysis, and a factor analysis. In this study, we have developed a device to measure educational service quality which can be applied to the place of higher education, and factors that determine educational service quality are dragged through this device. In addition, this research identifies which statistically significant factors play a part in overall satisfaction and interprets 26 quality attributes using importance-satisfaction transformed index. The interest and necessity of culinary arts education was very high while the performance degree was considered insufficient. In conclusion, if chances are given to display achievement of desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and curriculum organization reflecting social changes in the education courses, the culinary arts education will be considered to be more vitalized.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.520-528
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• 2021

In this study, we attempted to derive major management factors related to the quality control of formwork and identified differences in the perceptions of construction engineers, construction managers, and field workers about the importance and performance of the derived factors. As a result of the study, 18 management factors related to the formwork were derived. Among the derived factors, the field workers placed importance on the factors that influence the detailed process of the formwork, while construction engineers placed importance on the factors related to the judgment of the progress and completion of the construction. The construction managers placed importance on the factors that affect the quality of the building frame. Based on the results of this study, it is expected that a plan to improve the quality of formwork that accepts the various opinions of each participant will be established.

• Journal of Korean Society for Quality Management
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• v.43 no.2
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• pp.141-150
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• 2015

Purpose: The purpose of this paper is to motivate small/medium business challenged masterpiece development and to develop masterpiece strategic system. Methods: Each checklists are developed based on WC300 (World Class 300) and MQI (Masterpiece Quality Index). Correlation between the evaluation items about MQI and WC300 is analyzed. MQI is derived associated with main improvement areas of WC300 through IPA (Importance Performance Analysis). Compliance and ranking are analyzed through HOQ (House Of Quality) using masterpiece quality main factor and limiting factor. Strategy establishment base is secured through improvement derivation and correlation analysis between MQI and GQM 4.0(Global Quality Management 4.0). Results: Detail strategy is derived considering work condition about small/medium business's three kinds of industries (machine, electric and electronic). Conclusion: It is necessary to determine the potential capacity of the current domestic small/medium businesses. Small/medium businesses should be given the opportunity to self identify and manage their strengths and improvement.

• Journal of Korean Society of Rural Planning
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• v.6 no.2 s.12
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• pp.82-93
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• 2000

The concept of sustainable development in rural area, which is focused on both preservation of nature and human's amenity, has been common paradigm. The purpose of this study is to suggest the development directions for the environmentally friendly rural house. The planning items for developing sustainable rural house were selected through literature survey, case study, and their adaptation evaluation. The establishment of principles and the evaluation of planning items were analyzed by a survey to experts. The results are as follows : 1) It is showed that sustainability evaluation of rural village is rated as above the moderate degree, but rural house is rated as 3.4(average score). Especially, there were lowly evaluated the utility, material, structure and inner environment in rural house. 2) It is revealed that 76.7% of planning items are located in both the upper left and upper right hand quadrant of the action grid, which is drawn by the importance-performance analysis(IPA). And any item is not found in the lower right hand quadrant(Possible Overkill). 3) Two basic principles and eight optional principles we identified by analysis of factor and regression. The rural zone is identified as major effective element for applying planning items into the rural house development. So it is desirable to apply the items differently by the rural zone type. 4) In view of sustainable development, it is desirable for rural village to have about 50 houses, and for rural house to have $155{\sim}180$ pyung(坪) as lot size, 30% as ratio of building, and 60% as building volume.