• Culinary science and hospitality research
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• v.22 no.4
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• pp.319-332
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• 2016

The purpose of this study is to suggest management strategies for both upscale hotel buffet restaurants and independent buffet restaurants by conducting an IPA(Important-Performance/satisfaction Analysis) on the selection attributes for buffet type restaurants. Additionally, the effects of the selection attributes' satisfaction on the "intention to recommend" was tested. Surveys were conducted from April 15th through May 4th, 2016 by using both SNS and off-line surveys of consumers with buffet restaurants dining experiences within the previous year, of which a total number of 160 questionnaires were used for the statistical analysis. The result showed a few different selection attributes in each quadrant; additionally, food quality and menu had positive effects on the "intention to recommend" for hotel buffet restaurants, while food quality was the only selection attribute with positive effects for independent buffet restaurants. Based on the results of the study, it can be suggested for the hotel buffet restaurants to constantly develop new and unique menu items to lead the needs of the fast changing consumers of today instead of focusing on the premium characteristics of upscale hotels and their brand names. In addition, offering a variety desserts seems to be something to re-consider for both types of buffet restaurants.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2008.11a
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• pp.222-226
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• 2008

The construction industry has remained stagnant for a long time. So many researchers have wanted to solve this problem not only focusing on enhancement of construction process, but also introducing the culture of cooperation. The Last Planner System(LPS), one of the elementary techniques of Lean Construction, aims for improving the work reliability and reducing variability by measuring and managing the daily or weekly performance for overcoming the weakness of recent complex schedule management tools such as Critical Path Method. This research propose a framework for implementation of LPS conducted by owner focused on construction stage and introduce optimal owner participation model in plant construction, based on needs analysis for construction participants. Furthermore, this research introduce a modified needs analysis, so called IPBA(Importance-Performance-Betterment Analysis), and an advanced LPS procedure which add the needs analysis during pre-LPS and(or) main LPS stages.

• 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 Korea Institute of Building Construction
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• v.20 no.6
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• pp.545-554
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• 2020

As recent safety accidents at construction sites can lead to serious accidents that threaten the lives of workers, the role of safety managers in charge of safety management has emerged. However, the current construction safety management system requires the improvement and simplification of the work contents due to the excessive workload and inefficient safety tasks of each person. In this respect, the main purpose of this study is to reduce the occurrence of construction safety accidents by deriving correlations using 2×2 Matrix analysis techniques through expert opinion, simplifying unnecessary tasks and identifying areas requiring improvement. Therefore, if this research reduces inefficient safety manager work and reduces job stress caused by excessive simple document work, thereby efficiently reorganizing safety manager's work to prevent blind spots of hazards and risks, it will ultimately have a great effect on preventing safety accidents at construction sites.

• 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 the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.613-623
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• 2010

The purpose of this study was to examine parents' perceptions towards the importance and performance levels of foodservices quality at kindergartens. The questionnaire was developed to measure the thirty-one quality attributes of foodservice operations. A questionnaire survey was conducted to 500 parents and the return rates were 62.4%. The survey period was from July 15 to August 8, 2008. The parents had a high level of perception toward the need for foodservice, earning 4.46 points out of 5 point. Their perceptions of foodservice quality were examined by six dimensions of importance and performance level. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points or less out of 5 points to most quality attributes of performance level. As for the importance and performance level of the quality dimensions of foodservice, parents regarded sanitation as the most important dimension. IPA showed that 'ventilation', 'sanitation of tableware' and 'sanitation of dining tables and chairs' were included as 'focus' areas. The overall satisfaction level for foodservice was 3.74 out of 5 points A higher level of satisfaction was shown at self-operated foodservice system of kindergartens. According to multiple regression analysis, 46.3% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, menu and price, facilities, sanitation, atmosphere and foodservice effects.

• Journal of Korean Society of Transportation
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• v.29 no.2
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• pp.47-58
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• 2011

Nowaday OECD countries actively introduce the performance audit to evaluate the performance of public policies. Motivated by the current trend in practice, this paper presents performance audit indices and methodology developed for evaluating the transportation investment projects and policies. The main contribution of this study would be twofold:1) key performance indices, 5Es + 4Cs rule, and methodology of performance audit are derived from foreign (GAO, NAO) and domestic (BAI) audit reports; 2) checklists (key issues and focuses) of performance audit are suggested as ranks. It is also suggested that further studies are needed to maintain the indices and the methodology to achieve sustainable performance of transportation projects and policies.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.749-755
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• 2015

The objectives of this study were to evaluate the gap between perceived importance and performance of foreign Chinese students' off-campus restaurants selection attributes and to analyze the factors affecting their satisfaction with off-campus restaurants. All statistical analyses were conducted using the SPSS package program (ver. 20.0). In summary, Importance-Performance Analysis results indicated that 'price propriety', 'ventilation of dining room' and 'friendliness of employees' were key aspects that should be reinforced by off-campus restaurant managers. Additionally, exploratory factor analysis on the validity of the 23 attributes of off-campus restaurant selection resulted in the identification of 5 factors including 'food quality and price', 'physical environment and value', 'service environment', 'service quality', and 'convenience and cleanness'. According to the results of multiple regression analysis, 'service quality', 'service environment', 'food quality and price', and 'physical environment and value' had significantly positive effects on overall satisfaction. In conclusion, in order to increase customer satisfaction among Chinese students, off-campus restaurant managers should improve not only the quality of service and food, but also the physical and service environment.

• 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.