• Proceedings of the Korean Society for Quality Management Conference
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• 2004.04a
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• pp.278-283
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• 2004

CTQ's choice is an important process for quality improvement. It is difficult to get customer satisfaction if CTQ is not chosen properly in view of improvement effort. However, case study or research about the supporting method for CTQ choice is not yet fully accomplished. In this paper, we propose an effective method for CTQ choice considering customer requirement through QFD as well as safety by using AHP which is one of strategic decision-making techniques for product safety. Also we show an empirical study on its application to the auto test robot system of mobile phone development.

• Journal of Korean Society for Quality Management
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• v.46 no.1
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• pp.11-26
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• 2018

Purpose: This study is to help the construction of smart factories of other manufacturing enterprises through IDIS 's case of smart factory construction. Methods: We introduce the four phases of implementing smart factory building by IDIS company, which produces a small quantity of multi-odd units. Results: Through the smart factory construction, the cost of product is reduced due to the improvement of total productivity such as office work, production work, and energy saving, and sales are enhanced by customized production, quality / delivery reliability improvement. Conclusion: We present the actual examples needed to build the manufacturer's smart factory.

• The Journal of the Korea Contents Association
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• v.10 no.6
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• pp.156-165
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• 2010

ESM(Enterprise Security Management) is representing domestic security management, and there is requirement to enhance it. This paper will evaluate quality of ESM products, understand its quality level, and derive method to improvement so as to develop security evaluation model and test methodology which can support quality enhancement. In addition, it presented the performance test cases and evaluation method to measure product's security quality, and to perform research on the judgement method for the results based on appropriate criteria. Developed quality evaluation model is expected perform important role in evaluating and enhancing the quality of intrusion prevention system.

• Journal of Applied Reliability
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• v.16 no.2
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• pp.98-103
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• 2016

Purpose: The purpose of this paper is to get a meaningful information for improving manufacturing quality of the products before they are produced in client's manufacturing process. Methods: A variety of data mining techniques have been being used for wide range of industries from process data in manufacturing factories for quality improvement. One application of those is to get meaningful information from process data in manufacturing factories for quality improvement. In this paper, the failure rate at client's manufacturing process is predicted by using the parameters of the characteristics of the product based on PCA (Principle Component Analysis) and regression analysis. Results: Through a case study, we proposed the predicting methodology and regression model. The proposed model is verified through comparing the failure rates of actual data and the estimated value. Conclusion: This study can provide the guidance for predicting the failure rate on the manufacturing process. And the manufacturers can prevent the defects by confirming the factor which affects the failure rate.

• Journal of Korean Society for Quality Management
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• v.29 no.4
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• pp.18-37
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• 2001

On this research, recognizing that ship inspection and audit services are closely related in Improving ship safety, the importance of active quality managements of ship inspection and audit services have been notified. For this research, based on previous research results, Quality managements of ship inspection and audit services were divided into the following aspects; the source of quality managements, execution of quality managements and outcome of quality managements. The results of this study is as follows. Overall, it is clearly shown that the elements of quality managements execution such as management responsibilities, resource management., product realization, measurement and analyzation, and improvement had also acted as a mediator between the relation of quality managements source and outcome.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.291-306
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• 2014

The purpose of this study was to examine the use of social commerce restaurant products by college students according to demographic characteristics and eating out behavior. The questionnaire for the survey was distributed to 450 college students, who have experiences of purchasing a restaurant product on social commerce, with 286 responses used for analysis. From the result, college students frequently use smart phones and SNS for making such purchases. While the awareness of social commerce was high, they sometimes visited the websites and purchased products. The awareness and purchase experience of Coupang and Ticket Monster turned out to be the highest. The most frequently purchased product was restaurant discount coupons, followed by fashion/accessories, movie or concert tickets, food products, and beauty shop discount coupons. The discount rate was mostly 30 to 40% on average. The most significantly considered matter in purchasing products and services was product quality, followed by discount rate and consumer review. The respondents ate out at least 3 to 5 times a week, spent $100,000{\leq}200,000$ won, and were generally satisfied with the restaurant products from social commerce sites. The main satisfaction reason was price, whereas the dissatisfaction reason was false and puffy advertising. Service quality improvement and variety of category were the most necessary factors for improvement. Among the demographic characteristics, there was a difference in purchase expenditure of social commerce restaurant products, as well as purpose, companion, time used and word-of-mouth experience according to gender. According to grade, there was a difference in purchase expenditure, companion, area of use and impulsive purchase. Among the eating out behavior, there was a difference in purpose, companion and word-of-mouth experience according to the eating out frequency. Meanwhile, there was a difference in purchase expenditure, companion, time used, word-of-mouth experience and tool according to the eating out cost.

• Proceedings of the Korean Society for Quality Management Conference
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• 2010.04a
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• pp.16-23
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• 2010

This research analyzed about inconsistence and cause of the audit result on national defense quality management system in certification company. Direction of research analyzes corelation with distribution by items at national defense quality management system standard by Investigated number and occurrence of examination report slight and critical incongruity on 2008 and 2009. Study finding slight and critical incongruity happened to first examination average 10.2 items, renewal examination average 7.0 items. By incongruity occurrence appeared high in item that there are a lot of examination item shares of standard requirement, it was studied by correlative thing between the examination with standard. Factor of incongruity occurrence was proved to comprehension insufficiency for quality management system, quality procedure insufficiency, didn't fulfil proceedings, business was unripe. In this papers, we contribute to propose direction for improvement of national defense quality management system comprehensive faculty elevation and national defense quality certification in this treatise.

• Journal of Biosystems Engineering
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• v.40 no.3
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• pp.261-270
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• 2015

Purpose: Cold storage is the most popular method used to preserve highly perishable foods such as beef and fish. However, at refrigeration temperatures, the shelf life of these foods is limited, and spoilage leads to massive food waste. Moreover, freezing significantly affects the food's properties. Ice crystallization and growth during freezing can cause irreversible textural damage to foods through volumetric expansion, moisture migration induced by osmotic pressure gradients, and concentration of solutes,which can lead to protein denaturation. Methods: Although freezing can preserve perishable foods for months, these disruptive changes decrease the consumer's perception of the food's quality. Therefore, the development and testing of new and improved cold storage technologies is a worthwhile pursuit. Results: The process of maintaining a food product in an unfrozen state below its equilibrium freezing temperature is known as supercooling. As supercooling has been shown to offer a considerable improvement over refrigeration for extending a perishable product's shelf life, implementation of supercooling in households and commercial refrigeration units would help diminish food waste. Conclusions: A commercially viable supercooling unit for all perishable food items is currently being developed and fabricated. Buildup of this technology will provide a meaningful improvement in the cold storage of perishable foods, and will have a significant impact on the refrigeration market as a whole.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.296-302
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• 2010

A survey on the quality improvement and preference for green onion kimchi by Chinese and Japanese consumers was conducted by 30 Korean specialists in order to develop an improved green onion kimchi product. The long green onion shape, kimchi juice, seasonings, off-odor of fermented sea food, and stimulatory flavor of green onion were the main issues considered for the improvement of green onion product. Usage of the favorite ingredients of the Chinese and Japanese consumers was also suggested. The percentages of Chinese and Japanese who already knew green onion kimchi were 54.1% and 30.3%, respectively, whereas 46.8% of Chinese and 28.1% of Japanese have actually tried green onion kimchi in Korea. There was no significant difference in the preference for green onion kimchi between Chinese (3.25/5.0) and Japanese (3.17/5.0) consumers. For recommendations for improving the quality of green onion, Chinese consumers thought off-flavor, fibrous texture, and fermentation level were more significant while the Japanese considered red color, various taste, MSG content, and length of green onion. Seasoned tofu with green onion and rice were suggested as complementary foods to green onion kimchi by the Chinese and Japanese, respectively.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2002.11a
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• pp.354.1-354
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• 2002

Pitch is a perception related to frequency, one of the psychological aspects or attributes of tones, and an important factor to determine sound quality of sound together with loudness and timber. while a study on pitch has been actively achieved In the part of speech recognition and speech separation, that for analysis and improvement of product sound quality is not yet enough. (omitted)