• The Research Journal of the Costume Culture
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• v.11 no.1
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• pp.47-65
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• 2003

The purpose of this study was to examine the characteristics of consumer evaluative criteria based on clothing quality perception of adult males and females. A demonstrative study was conducted using a questionnaire on adults over 20 years old who were considered to afford to purchase clothes. A total of 650 questionnaires were distributed, and among them, 380 were used for the demonstrative analysis. The study used SPSSWIN V.8.0 for the analysis. Factor analysis and reliability analysis were introduced as analysis methods using the varimax rotation to classify consumer evaluative criteria for clothing purchasing. In addition, frequency analysis, correlation analysis, 1-test, multiple regression analysis, and duncan test are executed. The study result is as follows. First. expectation, importance and performance are examined by customer quality perception. Four factors- practicability, care, aesthetics, and symbolism- are classified through the factor analysis of 19 evaluative attributes based on importance. Second, differences of quality perception f3r expectation, importance and performance were found partly in customers' demographic characteristics. Third, the influential relation of satisfaction and quality perception is examined. Aesthetics and practicability have significant influence on the general satisfaction of evaluative attributes by performance.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.21 no.3
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• pp.232-235
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• 2008

In this study, in order to develop the composition ceramics for multilayer piezoelectric actuator, PMN-PNN-PZT ceramics were fabricated using $Li_2CO_3$, $Na_2CO_3$, ZnO as sintering aids and their piezoelectric and dielectric properties were investigated according to the Bi substitution, Bi substitution induced grain growth and increase of sinterablity, And also, Bi substitution suppress secondary phase due to the liquid phase sintering effect. Bi substitution enhanced electromechanical coupling factor ($k_p$) and dielectric constant ($\varepsilon_r$), However, mechanical quality factor($Q_m$) was deteriorated, At the sintering temperature of 870 $^{\circ}C$ and Bi substitution of 1 mol%, density, electromechanical coupling factor ($k_p$), mechanical quality factor ($Q_m$), Dielectric constant ($\varepsilon_r$) and piezoelectric constant ($d_{33}$) of specimen showed the optimum values of 7,878 $g/cm^3$, 0,608, 835, 1603 and 397 pC/N, respectively for multilayer piezoelectric actuator application.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.11a
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• pp.277-278
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• 2007

In this study, in order to develop multilayer piezo-actuator, PMN-PNN-PZT ceramics were fabricated using $Li_2CO_3,\;Na_2CO_3$, ZnO as sintering aids and their piezoelectric and dielectric properties were investigated according to the Bi substitution. Bi substitution enhanced electromechanical coupling factor$(k_p)$ and dielectric constant$({\varepsilon}_r)$. However, mechanical quality factor was deteriorated. At the sintering temperature of $870^{\circ}C$ and Bi substitution of 1mol%, density, electromechanical coupling factor$(k_p)$, mechanical quality factor$(Q_m)$, Dielectric constant$({\varepsilon}_r)$ and piezoelectric constant$(d_{33})$ of specimen showed the optimum value of $7.878g/cm^3$, 0.608, 835, 1603 and 397pC/N, respectively.

• Journal of Preventive Medicine and Public Health
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• v.34 no.4
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• pp.363-371
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• 2001

Objectives : To assess the degree of quality improvement (QI) implementation and to identify its associated factors. Methods : A mailed questionnaire survey of the QI staffs at hospitals with 400 beds or more was conducted between September 15 and October 30, 2000. Of the 108 hospitals eligible for inclusion in our study, 79 participated, yielding a response rate of 73.1%. After excluding 12 hospitals that did not perform any QI activities, 117 responses from 67 hospitals were used in our analysis. The degree of QI implementation was measured using the Malcolm Baldrige National Quality Award Criteria (MBNQAC). Factors evaluated for association with the degree of QI implementation were cultural, technical, strategic, and structural factors of the hospitals. Results : The average 01 implementation score across the 7 dimensions of MBNQAC was 3.34 on a 5-point scale, with the highest score for the area of customer satisfaction (3.88) followed by information and analysis (3.59) and quality management (3.35). The results of regression analysis showed that hospitals with a ofter information system (p<0.05) and using scientific and systematic problem solving approach (p<0.01) tended to perform a higher degree of QI implementation. While statistically insignificant, positive associations were observed for the factors of group or developmental culture, the degree of employee empowerment, and the use of prospective strategy. Conclusions : It appears that the most important factors contributing to active implementation of QI in Korean hospitals were the use of scientific skills in decision making, and having a quality information system to produce precise and valid information.

• Journal of Hospice and Palliative Care
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• v.25 no.3
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• pp.110-120
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• 2022

Purpose: The purpose of this study was to confirm the factor structure of the McGill Quality of Life Questionnaire-Revised (MQOL-R) in the context of Korean culture and to verify its reliability and validity. Methods: The participants comprised terminal cancer patients aged 25 or older, and data from 164 participants were analyzed. The study was conducted in the following order: translation, expert review, reverse translation, preliminary investigation and interviews, and completion of the final version. Confirmatory factor analysis was applied to evaluate the validity of the instrument, and the Beck Depression Inventory, Korean version (K-BDI) was applied to confirm the criterion validity of the MQOL-R Korean version. The Cronbach's alpha coefficient, representing internal consistency, was measured to evaluate reliability. Results: Cronbach's alpha for all 14 questions was 0.862. The model fit indices for confirmatory factor analysis were within the acceptance criteria. The factor loadings of all four factors were over 0.50, and convergent validity and discriminant validity were confirmed. Regarding criterion validity, a negative correlation was found between the four factors of MQOL-R Korean version and the K-BDI. Conclusion: The MQOL-R Korean version, the reliability and validity of which were verified in this study, is a 15-item tool consisting of 14 items dealing with four physical, psychological, existential, and social factors and a single item evaluating the overall quality of life. The MQOL-R Korean version is an instrument that can more concisely and effectively measure the quality of life of patients with life-threatening diseases.

• Journal of the Korea Convergence Society
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• v.8 no.12
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• pp.317-327
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• 2017

The purpose of this study is to analyze the effects of the convergence of the in-flight meal quality, the customer satisfaction, the brand image and brand loyalty. A total of 170 questionnaires were finally used for the 'analysis of factors, analysis of reliance, analysis of corelation and multiple regression analysis.' We found out that the in-flight meal quality came up with the food factor, service factor and cleanliness factor. The results of the study are as follows; First, only the food factor and the service factor positively affected the customer satisfaction. Second, the food factor and the service factor positively affected the brand image. Third, the customer satisfaction positively affected the brand image and the brand loyalty. Lastly, the brand image positively affected the brand loyalty. According to this study, the in-flight meal quality, customer satisfaction, brand image and brand lo oyalty in the airline service are very important factors for a successful marketing strategy.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.5
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• pp.685-694
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• 1998

To evaluate the water quality characteristic after construction of Keum river estuary barrage, water quality analysis were conducted on August October in 1995 and January, May in 1996 respectively. The results were summarized as follows. The concentrations of COD were in the range of 1.01~5.10 (mean 2.50)mg/$\ell$ for surface water and 0.51$\~$6.68 (1.88)mg/$\ell$ for bottom water. The concentrations of dissolved inorganic nitrogen (DIN) were in the range of 1.26$\~$105.91 (29.66)$\mu$g-at/$\ell$ for surface water and 1.42$\~$68.38 (19.12)$\mu$g-at/$\ell$ for bottom water. The concentrations of phosphate phosphorus were in the range of ND$\~$0.99 (0.34)$\mu$g-at/$\ell$ for surface water and 0.17$\~$1.04 (0.49)$\mu$g-at/$\ell$ for bottom water. The nitrogen ratio to the phosphorus were as high as 3.5$\~$849.5 (146.5). Therefore, Phosphate phosphorus was playing an important role in phytoplankton growth as limiting factor in Keum river estuary. The correlation coefficient of salinity and DIN according to COD was shown to -0.757 and -0.874 respectivity. Mean values of eutrophicaton indies were calculated to 9.7, 7.2 for surface and bottom water, these values were exceeding 1, the value of eutrophication criteria. Especially station 1$\~$3 were shown over 10 as eutrophication indices. Therefore, Keum river estuary could be evaluate to possibility area for breakout of red tides.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.174-190
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• 2015

This study looks at a causal relationships between service quality and behavior intention(re-visiting, recommendation, loyalty) to attract customers and make them loyal customers in the context of Japanese restaurants. The study includes 250 consumers who have experience in Japanese restaurants located in Busan to conduct survey for empirical testing. To achieve the purpose of current study, frequency test, multiple/simple regression analysis, and factor analysis were conducted with SPSS 18.0 statistical program. Structure Equation Model analysis has been employed for hypothesis testing. Results showed that the service of employee has been recognized as an primary factor among elements of Japanese restaurants' service quality to satisfy customer, and employee's service is the strongest affecting factor to consumers' behavioral intention as well. In addition, the food quality identified as an the strongest factor that affects behavior intention, whereas physical environment is the lowest factor. It can be interpreted that the quality of food is very important element to make their consumers revisit or recommend the restaurant to others. In this study, especially, the service of the employee has been identified as an key factor to customer satisfaction and behavioral intention. Therefore, CEO or restaurateurs of Japanese restaurants have to consider the importance of service quality and food quality to make more patrons as well as their business success.

• Proceedings of the KIEE Conference
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• 1994.11a
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• pp.190-192
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• 1994

Microwave dielectric properties of $0.15(Ba_xSr_{0.05})O-0.15(Sm_{2(1-y)}Nd_{2y})O_3-0.7TiO_2$ ($x=0.9{\sim}1.0[mol.]$, y=6[m/0]) and $0.15(Ba_{0.95}Sr_{0.05})O-0.15(Sm_{2(1-y)}Nd_{2y})O_3-zTiO_2$(y=6[m/o], $z=0.66{\sim}0.7[mol.]$) ceramics were investigated with the contents of BaO and $TiO_2$. In the specimen with contents of BaO (0.975[mol.]), dielectric constant, quality factor and temperature coefficient of resonant frequency have good values of 76.52, 3001(at 3[GHz]), +0.71[ppm/$^{\circ}C$], respectively. In the specimen with contents of $TiO_2$(0.69[mol.]), dielectric constant, quality factor and temperature coefficient of resonant frequency showed the maximum values of 80.89, 3057(at 3[GHz]), +26.12[ppm/$^{\circ}C$], respectively.

• Journal of the Korean Home Economics Association
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• v.8 no.1
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• pp.93-99
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• 1970

To Know the factors required to make best quality of steamed rice with large amount of rice, several organizations that serve meals were surveyed. Factor that mostly influence the amount of water to the amount of rice is a kind or rice. In the case of good quality rice, when the amount of rice is more than 10cups, the ratio of water to rice is 0.9 and that of poor quality rice is 0.7 Average ratio is 0.8 Therefore, ordinarily with the ratio of 0.8, good quality of steamed rice can be made. Washed rice should be used to measured the of rice. To make a good quality of steamed rice with large amount of rice, center part of the boiling rice should be stirred generously several times to equalize the temperature.