• 한국체육학회지인문사회과학편
• /
• v.54 no.4
• /
• pp.363-372
• /
• 2015

The purpose of this study was to suggest marketing plan to improve and promote screen baseball utilization, applying Importance-Performance Analysis (IPA) incorporating marketing mix 4Cs; Customer value, Convenience, Cost, and Communication. A convenience sample was made up of 267 users in screen baseball clubs located in metropolitan area. Evidence on validity and reliability of the data was obtained through exploratory factor analysis and internal consistency analysis. Frequency analysis and paired sample t-test for the difference verification of IPA were conducted also in SPSS version 21.0 with .05 of significance level. The main results of the study were as follows. First, there were partially significant differences between importance and satisfaction regarding the sub-categories of Customer value and Convenience. Second, there were all significant differences between importance and satisfaction regarding the sub-categories of Cost and Communication. Third, as the results regarding IPA, quadrant I indicating 'Keep up Good Work' included healthy use of leisure time, improvement of self-achievement, accessibility, communication between service user and provider, etc. Fourth, quadrant II indicating 'Concentrate Here' included diversification of screen baseball program, cost regarding facility use, etc. Fifth, quadrant III indicating 'Low Priority' included interpersonal relationship, subsidiary facilities, cost of food and beverage, etc. Lastly, quadrant IV indicating 'Possible Overkill' included improvement of physical health and life satisfaction and rules and procedures of screen baseball.

• Korean Journal of Community Nutrition
• /
• v.10 no.6
• /
• pp.943-951
• /
• 2005

The purposes of this study were to analyze the gap between foodservice personnel and inpatients, to urge foodservice providers to reconsider by identifying the problems in service delivery for customer satisfaction, and to deduce the priority for foodservice quality improvement. The results of this study can be summarized as follows : the average perception score of personnel (4.32 out of 5) was higher than that of customers (3.90). In particular, the customers' perceptions of 17 attributes, which included 'removal service of tray by foodservice personnel', 'nutrition and health-related information service', 'handling inpatient's complaint ASAP', 'delicious meals' and 'salty enough meals' and so on, was significantly lower than personnel's. Both service providers and customers perceived that 'personnel attitude' was the highest and 'meal quality' was the lowest among the 4 factors, but there was significant difference on 'meal quality'(p < .001), 'customer reception' (p < .001) and 'personnel attitude' (p < .05) between the two groups. As a results of quadrant analysis, 'removal service of tray by foodservice personnel', 'handling inpatient's complaints ASAP' and 'meal service according to doctor's orders were categorized into Quadrant A with meaning of high personnel's perceptions and low customers'. Therefore service providers have to perceive the gap between the two viewpoints and grant priority to these attributes in improving foodservice qualify. (Korean J Community Nutrition 10(6) $943\∼951$, 2005)

• The Journal of Advanced Prosthodontics
• /
• v.4 no.1
• /
• pp.7-12
• /
• 2012

PURPOSE. Articulation paper mark size is widely accepted as an indicator of forceful tooth contacts. However, mark size is indicative of contact location and surface area only, and does not quantify occlusal force. The purpose of this study is to determine if a relationship exists between the size of paper marks and the percentage of force applied to the same tooth. MATERIALS AND METHODS. Thirty dentate female subjects intercuspated into articulation paper strips to mark occlusal contacts on their maxillary posterior teeth, followed by taking photographs. Then each subject made a multi-bite digital occlusal force percentage recording. The surface area of the largest and darkest articulation paper mark (n = 240 marks) in each quadrant (n = 60 quadrants) was calculated in photographic pixels, and compared with the force percentage present on the same tooth. RESULTS. Regression analysis shows a bi-variant fit of force % on tooth (P<.05). The correlation coefficient between the mark area and the percentage of force indicated a low positive correlation. The coefficient of determination showed a low causative relationship between mark area and force ($r^2$ = 0.067). The largest paper mark in each quadrant was matched with the most forceful tooth in that same quadrant only 38.3% of time. Only 6 2/3% of mark surface area could be explained by applied occlusal force, while most of the mark area results from other factors unrelated to the applied occlusal force. CONCLUSION. The findings of this study indicate that size of articulation paper mark is an unreliable indicator of applied occlusal force, to guide treatment occlusal adjustments.

• KSCE Journal of Civil and Environmental Engineering Research
• /
• v.26 no.3B
• /
• pp.253-262
• /
• 2006

The present paper presents a direct numerical simulation of turbulent flows in a compound open-channel. Mean flows and turbulence structures are provided, and they are compared with the numerical data and measured data available in the literature. The simulated results show that twin vortices are generated near the juncture of the main channel and the floodplain and their maximum magnitude is about 5% of bulk streamwise velocity. At the juncture, the simulated wall shear stress becomes the maximum unlike the experimental data. A quadrant analysis shows that both sweeps and ejections become the main contributor to production of Reynolds shear stresses. A conditional quadrant analysis reveals that the directional tendency of dominant coherent structures determines the production of Reynolds shear stress and the pattern of twin vortices.

• Culinary science and hospitality research
• /
• v.15 no.3
• /
• pp.271-283
• /
• 2009

The purpose of this study is to make analyses on the importance and performance of the foodservice management, foodservice service, and the courses related to coffee in the colleges providing a coffee related curriculum, in order to determine which courses are required in the education programs for employees needed by the coffee restaurants as the employers' viewpoint. The analysis methods were frequency analysis, T-test and IPA analysis. The result are as followings. First, the performance was lower than the importance when it comes to importance and performance with the coffee related courses recognized by the staff in the coffee restaurants, particularly with a big gap in the theory of cost control and coffee theory. Second, in the IPA analysis of the importance and performance of the curriculum, quadrant - I as a weak item includes the cost control, foodservice marketing, and coffee theory courses. Quadrant - II includes the foodservice, coffee extraction practice, Espresso, Caffe Latte and Cappuccio, and Latte Art courses. Pertaining to the quadrant - III are those courses lack of the necessity, including the foodservice management, foodservice franchise, practical English in service, and coffee roasting. Quadrant - IV contains those course of less importance but of higher performance such as the practicum work experience. As part of limitations of study, specialties of staffs working for coffee franchise shops were not reflected due to lacking in pre-conducted studies and the samples couldn't be recognized to represent all coffee franchise shops since the sampling districts were restricted only to Seoul metropolitan area.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.14 no.11
• /
• pp.5448-5454
• /
• 2013

The purpose of this study is to provide preliminary data to improve the quality of vocational education program by analyzing basic occupational skills and acquired knowledge of vocational college graduates. A total of 236 graduates were sampled to examine their competency importance level - competency performance level, and study differences between competency importance level and contribution level of college education. The paired sample t-test and importance-performance analysis were employed to investigate meaningful differences between competency importance level and Competency performance level in regard to acquired knowledge and basic occupational skills. Meaningful differences were found in 12 areas at significance level of 0.01. According to importance-performance analysis, differences were presented in 4 areas in the first quadrant, 1 in the second quadrant, 4 in the third quadrant, and 3 in the fourth quadrant. In comparison study between competency importance level and college contribution level, the latter was found to be relatively less influential as differences were presented in all of 12 areas at significance level of 0.01. This research will helps to enhance the practicality and effectiveness of education program in vocational college.

• Journal of Convergence for Information Technology
• /
• v.11 no.9
• /
• pp.157-164
• /
• 2021

The purpose of this study was to elucidate the relationship between the brain dominant thinking type and empathy ability of nursing students. The subjects of this study were a total of 90 students enrolled in the 3rd year of the nursing department, who were subjected to Herrmann's BDI as a brain dominant thinking type test. The empathy test was conducted using the Interpersonal Response Index(IRI) adapted by Park(2004). For data analysis, Pearson correlation analysis and multivariate analysis were performed. As a result of the analysis, the dominant brain thinking type of nursing students was in quadrant C the most. And there was a statistically significant positive relationship between the brain dominance type and empathy in the C quadrant(r=.38) and D quadrant(r=.54). The overall empathy ability was highest in the D quadrant, and there was a statistically significant difference in the overall empathy ability according to the brain dominant thinking type(F=4.95, p<.01). Based on the results of this study, it is intended to be used in theoretical and practical education for nurse nurturing to improve empathy ability of nursing students.

• Korean Journal of Human Ecology
• /
• v.21 no.2
• /
• pp.389-405
• /
• 2012

The purposes of this study were to investigate students' perception on importance and performance of service quality of university foodservice, and to examine Importance-Performance Analysis(IPA) of foodservice quality for male and female students. A total of 500 university students in Daejeon were surveyed and 432 responses were returned. Excluding responses with significant missing data, 412 responses were used for data analysis. In terms of importance of service quality attributes, 'sanitation(4.74)' category received the highest score, followed by 'food(4.36)', 'service(4.22)', 'convenience(4.01)', 'menu(3.90)' and 'atmosphere(3.73)'. In terms of performance, the highest service quality attribute was associated with 'convenience(3.30)', followed by 'service(3.06)', 'sanitation(2.95)', 'food(2.88)', 'atmosphere(2.79)' and 'menu(2.68)'. As the results of IPA, 'staff's kindness', 'overall quality of service', 'taste of the food', 'freshness of the food', 'overall quality of the food', and 'cleanliness of the facility' fell into the Quadrant IV(Focus here) for female students. On the other hand, male students' IPA grid illustrated that 'taste of the food', 'freshness of the food', 'nutrition of the food', 'sanitation of the food', and 'sanitation of the utensils' fell into Quadrant IV(Focus here).

• Korea Journal of Hospital Management
• /
• v.17 no.3
• /
• pp.83-98
• /
• 2012

The purpose of this study is to investigate IPA(Importance Performance Analysis) of the hospital choice factor between internal and external customers at S general hospital. This study was used 5 types of choice factors such as physical, interpersonal, accessibility, connection, and image. This study was used Importance Performance Analysis which can be applied to identify the strengths and weaknesses attributes from hospital customers' viewpoint. The sample was selected 116 patients and 97 internal employees for S hospital in Seoul. Data were collected with self-reported questionnaires from April 1 to 29 in 2012 and analyzed by paired t-test, scatter plot graph. The result of the study was that the perceptional gaps between internal and external consumers were existed in physical, connection and image factors, except interpersonal, accessibility. The "Keep up the good work" quadrant was interpersonal factor, and the "Low Priority" quadrant was accessibility. The findings of this study will be applied to make hospital strategic decision making and to improve marketing service quality in administrative department of hospital.

• Korean Journal of Community Nutrition
• /
• v.5 no.3
• /
• pp.522-528
• /
• 2000

The purpose of this study was to provide basic reference materials for improving the quality of the military foodservice so that they can satisfy the customers needs. The questionnaires employed in this study were developed based on the IPA(Importance Performance Analysis). The questionnaires for the military customers(Group A which is the smaller size then Group B which is larger in size ; a criteria for the classification is the number of soldiers served in the foodservice facilities) consist of demographic variables, concerns about the military foodservice, and service practices. A total of 656 military customers answered the questionnaires. A statistical data analysis was conducted using the SPSS/win package program for descriptive analysis, a $\chi$$^2$-test and t-test. The results of this study could be summarized as follows : The IPA in case of Group A showed the following attributes in Quadrant A(\"focus here\") : (1) availability of the meals that the customers prefer, (4) taste of the food, (16) cooking methods that the customers prefer, (17) the overall quality of the breakfast. The IPA in case of Group B showed the following attributes in Quadrant A(\"focus here\") : (11) cleanliness, (12) kindness of the foodservice personnel, (15) the overall quality of the service, (17) the overall quality of the breakfast. The opinion of the Group A on the improvement of military foodservice was significantly different from that of Group B in the areas of meals/service improvement, problems in military foodservice, improvement in service methods, etc.(p < 0.05).ods, etc.(p < 0.05).