• 한국항공운항학회지
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• 제24권2호
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• pp.47-58
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• 2016

The cabin service quality expected by customers during the air travel can be the top priority to choose an airline. Customers' perception about cabin service quality evaluation are important for developing differentiated cabin service strategies of airlines, so this study aims to analyze the effect of the cabin service quality on airline image and customer loyalty. For achieving this purpose, literature study and empirical study on cabin service, customer loyalty and airline image were performed together. As a results of research, a high level of the cabin service quality provided by airlines significantly influenced positive images of airlines and customer loyalty. And customers' positive image towards airlines practically had a substantial influence on the improvement of customer loyalty. These study results would help in creating positive images of airlines and securing customer loyalty by developing differentiated and improved cabin service quality strategies of each airline in the limitless competition of the aviation service industry.

• 한국정보통신학회논문지
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• 제9권1호
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• pp.1-7
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• 2005

현재의 웹 서비스 구조는 제공자가 UDDI에 서비스에 대한 정보를 등록하는 일로 시작한다. 사용자가 UDDI에서 서비스 목록을 검색하면 서비스의 위치를 전송받아 제공자에게 WSDL을 요청한다. 제공자는 WSDL을 전달하면, 사용자는 WSDL에 정의되어 있는 프로시저와 파라미터 데이터 타입에 맞추어 서비스를 요청한다. 본 논문에서는 이러한 웹 서비스 절차를 개선하였다. WSDL을 저장하기 위한 WSDL베이스를 이용하였다. WSDL 베이스는 WSDL 매니저에 의하여 관리된다. 서비스 제공자가 서비스를 등록할 때 서비스에 대한 정보를 UDDI 레지스트리에 저장하며, 이 때 WSDL을 같이 전송하도록 하였다.

• 한국IT서비스학회지
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• 제10권2호
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• pp.119-139
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• 2011

The concept of ubiquitous is being applied on diverse industry fields as a new growth engine in Korea. With constructing u-City, new services which are called 'ubiquitous services' are developed actively. Even though there are active movement to develop u-service, there is no clear definition of what service can be defined as ubiquitous service. Given that this study proposes a u-service value classification framework focusing on services' characteristics. We conducted experts' group interviews to analyze new operating or developing services whether it can be ubiquitous. Study results show that some services are hard to be defined as u-service, so this study offers possible improvement alternative. The u-service value classification which offers clear definition of u-service can be used for the practitioners offering measurement framework of u-service level.

• 한국정보통신학회:학술대회논문집
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• 한국해양정보통신학회 2010년도 추계학술대회
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• pp.616-617
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• 2010

본 논문에서는 유비쿼터스 컴퓨팅 환경에 기반을 둔 e-라닝 모델을 제안하였다. 제안한 모델은 크게 하드웨어와 소프트웨어 환경, 그리고 각종 서비스에 대하여 제안하였다.

• 한국식생활문화학회지
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• 제33권6호
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• pp.550-557
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• 2018

This study examined the effects of the service quality of fine dining restaurants on the service value and customer satisfaction by targeting 310 customers with experience in using fine dining restaurants in Seoul. The results of this study are as follows. First, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on the service value. Second, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on customer satisfaction. Third, the service value had positive (+) effects on customer satisfaction. According to the result of this study, when customers visit fine dining restaurants, evaluations of the service quality, such as interior design, kindness, accessibility, pleasant environment, and good quality of food, are very important elements. The service quality has been verified to be a very important factor when evaluating fine dining restaurants. Overall, the result of this study can be used to develop measures for improving the service quality.

• 한국의류학회지
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• 제35권6호
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• pp.700-711
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• 2011

The purposes of the study were to identify the online service attributes that contribute to online consumer experiences of satisfaction, service failure, and service recovery and to examine whether differences exist in these attributes between U.S. and Korea. E-A-S-QUAL provided a useful framework for the study. Focus group interviews and web surveys were conducted by utilizing college students in both countries. No significant cultural differences were found in online service dimensions of service satisfaction. Personalization was the most frequently mentioned online service dimension of service satisfaction both in the U.S. and Korea. The findings showed significant cultural differences in terms of online service dimensions responsible for service failure and recovery. For Korean consumers, merchandising was one of the key online service dimensions of service failure, while efficiency was the important service dimension resulting in service failure for the U.S. consumers. In addition, for U.S. consumers, efficiency and personalization were the two most frequently mentioned service dimension for service recovery, while Korean consumers put more importance on the contact and information dimensions for service recovery. This study provided a comprehensive list of online service attributes important to online apparel retailing.

• 한국ITS학회 논문지
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• 제17권4호
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• pp.99-111
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• 2018

고속도로 휴게소는 효율적인 고속도로 운영과 이용객의 편의를 위해 매우 중요한 시설로서 운전자에게 사전에 휴게소에 대한 혼잡 정도를 알려줌으로써 휴게소 이용객이 적절히 분산되도록 관리하는 교통운영 전략이 필요하다. 하지만, 현재 휴게소 이용인원을 측정할 수 있는 수집장치와 데이터의 부재로 인하여 휴게소에 대한 혼잡도 측정과 관리가 적절하게 이루어지지 못하고 있다. 이에 본 연구에서는 이동통신사의 휴대폰 기반 유동인구 빅데이터를 활용하여 고속도로 휴게소 혼잡지표를 개발하였다. 휴게소 혼잡지표로 '휴게소 밀도'와 '휴게소 유동인구 V/c', 두 가지를 대안으로 개발하였으며, 이 중 이해하기 쉽고 용량의 비교가 가능한 '휴게소 유동인구 V/c'를 휴게소 혼잡지표로 최종 선정하였다. 이용객들이 직관적으로 이해하기 쉽도록 휴게소 혼잡도 등급은 '여유', '약간혼잡', '혼잡'의 3단계로 설정하였다.

• 한국가축위생학회:학술대회논문집
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• 한국가축위생학회 1997년도 제20차 학술대회
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• pp.238.3-239
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• 1997

• 동아시아식생활학회지
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• 제18권3호
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• pp.345-352
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• 2008

This study investigated the utilization of tofu stake with turmeric manufacture by analyzing its effects on quality characteristics and shelf-life of tofu made with 0.5 CT(0.5% turmeric power), 1.0 CT(1.0% turmeric power), 1.5 CT(1.5% turmeric power), and 2.0 CT(2.0% turmeric power) in comparison with those ST(standard), In color lightness tofu stake springiness decreased with increasing turmeric power content, while cohesiveness was higher than ST. The gumminess of tofu stake decreased with increasing turmeric power content, while brittleness was higher than ST. Water content of turmeric power tofu stake was higher than ST. Weight of tofu stake increased with increasing turmeric power content, while cooking loss decreased with increasing turmeric power content. Thiobarbituric acid content of turmeric power tofu stake decreased with increasing turmeric power content. For overall acceptability, $0.5{\sim}1.0%$ turmeric power tofu stake attained the highest score.

• 한국멀티미디어학회논문지
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• 제12권7호
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• pp.883-892
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• 2009

분산서비스 객체들의 효율적인 연동을 제공하기 위해 제시된 WSDL기반의 SOAP메시지 방식이 제시되었으나, 이 방식에서 사용하는 SOAP메시지와 객체참조문서(WSDL)는 해당 객체의 개발환경에 의존적이므로 서로 다른 개발환경에서 개발된 객체들의 통합을 위해서는 SOAP 메시지와 객체참조문서(WSDL)의 개발환경 의존성을 해결하여야 한다. 본 논문에서는 이종 분산객체 환경에서 객체들의 통합을 지원하기 위해 SOAP Bridge, WBSB (WSDL, Based SOAP Bridge)를 제안, 구현하였다. 서비스 요청 메시지를 WSDL 저장소의 WSDL문서를 참조하여 해당 서비스 객체에 적합한 SOAP 메시지로 변경한 후, 이를 서비스 객체에게 전달하는 기능을 WBSB에서 수행함으로써 사용자는 사용하고자 하는 객체의 개발환경을 고려하지 않고도 해당 서비스를 이용할 수 있다.