• Title/Summary/Keyword: Quality(0) factor

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Relationships among Brand Equity Components (외식기업 브랜드 자산 구성 요인간의 관계 연구)

  • Kim, Young-Hun;Cho, Yong-Bum
    • Culinary science and hospitality research
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    • v.14 no.2
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    • pp.128-137
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    • 2008
  • The importance of brand and brand equity has greatly increased not only in the professional perspectives but also in academic viewpoints. Especially, lots of related studies have been focused on the components of brand equity itself. However, this study concentrates on the relationships of brand equity components for understanding consumers' attitudes toward the brands of the food-service businesses. The basic research model consists of 4 brand equity components: brand awareness, perceived quality, brand image, and brand preference. Research data are gathered through survey questions responded by university students. For statistical analysis, correlation analysis, factor analysis, and covariance structure analysis are carried out. The result of this study are summed up as follows. Among the brand equity components, brand awareness had a great effect on perceived quality(path coefficient; 0.476). Brand image highly influenced brand preference(path coefficient; 0.439).

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Quality Characteristics of Cookies containing Mulberry Leaf (Morus alba Linne) Powder (뽕잎 분말을 첨가한 쿠키의 품질특성)

  • Park, In-Duck
    • Journal of the Korean Society of Food Culture
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    • v.32 no.6
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    • pp.558-565
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    • 2017
  • This study examined the quality characteristics of cookies prepared with mulberry leaf powder (0, 1, 3, 5, and 7%) substituted for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of mulberry leaf powder. The spread factor of the cookies also increased significantly with increasing mulberry leaf powder content added to the cookies recipe. In addition, the Hunter's color L and a values decreased significantly with increasing mulberry leaf powder content, whereas the b value increased. According to hardness measurements, the substitution of 1~7% mulberry leaf powder resulted in increased hardness compared to the control. Moreover, the DPPH free radical scavenging activity of the cookies was increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The sensory evaluation revealed cookies containing 3% to have the highest scores.

Effect of Dietary Lysine Restriction and Energy Density on Performance, Nutrient Digestibility and Meat Quality in Finishing Pigs

  • Jin, Y.H.;Oh, H.K.;Piao, L.G.;Jang, S.K.;Choi, Y.H.;Heo, P.S.;Jang, Y.D.;Kim, Y.Y.
    • Asian-Australasian Journal of Animal Sciences
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    • v.23 no.9
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    • pp.1213-1220
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    • 2010
  • This experiment evaluated the effects of dietary lysine restriction and energy density on growth performance, nutrient digestibility and meat quality of finishing pigs. A $2{\times}2$ factorial arrangement of treatments was utilized in a randomized complete block (RCB) design, and factor 1 was lysine restriction and factor 2 was energy density. The control diet was formulated to contain 3.265 Mcal of ME/kg, 0.75% lysine in the early-finishing phase and 3.265 Mcal of ME/kg, 0.60% lysine in the late-finishing phase and other nutrients met or exceeded NRC (1998) standards. Compared to the control diet (CON), lysine levels of experimental diets were restricted to 15% (treatment EL, EEL) or 30% (treatment ELL, EELL), whereas energy level of experimental diets was increased by 0.100 or 0.200 Mcal of ME/kg. A total of 100 crossbred pigs ([Yorkshire${\times}$Landrace]${\times}$Duroc), with average initial body weight of $58.47{\pm}1.42\;kg$, were allotted to 5 dietary treatments based on sex and body weight. Each treatment had 5 replicates with 4 pigs (two barrows and two gilts) per pen. ADG, ADFI and feed efficiency were calculated in an 8-week growth trial. In the late finishing period (5-8 weeks), pigs fed ELL or EELL diets had decreased ADG and feed efficiency (p<0.01), however, when the EEL diet was provided, a similar growth performance was observed compared to those fed the CON diet during the whole experimental period (p>0.05). In a metabolic trial, 15 pigs were used to evaluate the effect of dietary lysine restriction and energy density on nutrient digestibility. The digestibility of dry matter, crude fat and crude ash was not improved by restricting dietary lysine or energy density. However, crude protein digestibility was decreased (p<0.05) as dietary lysine was restricted. When dietary lysine was restricted, fecal nitrogen was increased whereas nitrogen retention was decreased. BUN concentration was affected by dietary lysine restriction; treatments ELL and EELL had higher BUN values than other treatments (p<0.01). Carcass characteristics and meat quality were measured when average body weight of pigs reached $107.83{\pm}1.50\;kg$. Treatment ELL had higher last rib backfat depth (p<0.05) than treatment CON, but ELL and EEL did not differ significantly. The ELL and EEL treatments had higher (p<0.05) subjective marbling score than treatment CON. Treatment EEL showed higher longissimus fat content than treatment EL and CON (p<0.01). The results indicated that finishing pigs fed a diet with 15% lysine restriction and 3.465 Mcal of ME/kg energy density had no detrimental effects on growth performance and N utilization, and could achieve substantial increases in marbling and longissimus fat content of pork.

KD-SQS Service Quality in Discount-Based Retail: Service Guarantee Adjustment Effect, Service Value, and Store Loyalty

  • Lee, Young-Chul;Kim, Jong-Lak
    • Journal of Distribution Science
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    • v.12 no.7
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    • pp.53-61
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    • 2014
  • Purpose - This study focuses on "large-scale marts," which is a typical discount-based retail channel (hereinafter, DRC), and provides practical managerial implications by applying the KD-SQS service quality factor based on customers' experiential perspective by developing and applying existing service measures. Research design, data, and methodology - The research subjects include adults who have experienced "large-scale marts." The research involved SPSS 20.0 and AMOS 19.0 packages; path analysis is used to analyze structural relationships. Results - First, physical aspects, human interaction, and additional convenience aspects of service quality have statistically significant influence on service value. Second, physical aspects, human interaction, and policy have statistically influence on store loyalty. Third, service value influences store loyalty. Fourth, service guarantee adjusts the relationship between service quality, service value, and store loyalty in terms of human interaction and policy. Conclusion - Among service quality measures, improving service value through personal service needs to be prioritized, while we need to develop different methods for the service guarantee system to effectively influence service value and store loyalty.

Quality Changes in Dried Persimmons Processed by Different Pretreatment and Drying Method (전처리 및 건조방법에 따른 곶감의 품질변화)

  • Moon, Kwang-Deok;Kim, Jong-Kuk;Sohn, Tae-Hwa
    • Journal of the Korean Society of Food Culture
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    • v.8 no.4
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    • pp.331-335
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    • 1993
  • This study was performed to improved the quality of dried persimmon. For this, the investigation of quality factor and processing experiments were performed. The moisture contents of dried persimmons were 30 to 36% and it was the most important component of the quality. Tannin contents were 0 to 20% and non-treated persimmon had higher tannin contents than treatment of carbon dioxide and alcohol. Total sugar contents were 55 to 60% and it was composed in glucose and fructose. Processing of dried persimmon by artificial-drying seemed to be useful when it needed to shorten the drying time or it continued rainy day during sun-drying. From the result of quality evaluation, sliced dried persimmon was better than whole dried persimmon in quality, so the sliced dried persimmon was expected that it has a little marketability.

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The Effect of Work Environment Quality and LMX of Physical Therapist in Small and Medium-sized Hospitals on Turnover Intention (중소병원 물리치료사의 업무환경품질과 LMX가 이직의도에 미치는 영향)

  • Cho, Chul-Ho
    • Journal of Korean Society for Quality Management
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    • v.51 no.3
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    • pp.445-459
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    • 2023
  • Purpose: The present study was designed to find out how the quality of the work environment felt by physical therapists and LMX affect the turnover intention. In addition, we tried to find the mediating effect of LMX in the causal relationship between work environment quality and turnover intention, and to find ways to effectively lower the turnover intention of physical therapists. Methods: Survey tool has obtained validity and reliability through literature survey, exploratory survey and pretest and sample 365 was selected. To treat a pretest and main analysis, SPSS23.0 and AMOS23.0 were employed and structural equation model was employed as an analysis method. Results: Among the work environments, the human environment, the physical environment, and the compensation system were found to have an effect on LMX. In addition, the physical environment and compensation system were found to have a significant effect on turnover intention. LMX was found to have an effect on turnover intention and play a mediating role. Conclusion: In order to lower the turnover intention of physical therapists, the level of LMX should be increased by strengthening the factors of the working environment. This study shows that the management of LMX along with the working environment is an important factor in lowering the turnover intention of physical therapists, and this study has several limitations.

Antioxidant Activity and Quality Characteristics of Cookies with Chestnut Inner Shell (율피 분말을 첨가한 쿠키의 항산화 활성 및 품질 특성)

  • Joo, Shin-Youn;Choi, Hae-Yeon
    • The Korean Journal of Food And Nutrition
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    • v.25 no.2
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    • pp.224-232
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    • 2012
  • This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

Effect of dried Hovenia dulcis fruit powder on quality characteristics and antioxidant properties of cookies

  • Park, Bo Ram;Choi, Ji Eun;Lee, Jun Ho
    • Food Science and Preservation
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    • v.24 no.4
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    • pp.517-523
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    • 2017
  • Hovenia dulcis fruit powder (HFP) has shown diverse functional activities; thus, it is rational to incorporate HFP into suitable food products with enhanced nutritional and functional quality, and their incorporation into bakery products such as cookies could be a good alternative for the increase of consumption. The aim of this study was to examine the effect of HFP addition on the quality characteristics of cookies. The pH of cookie doughs ranged from 5.80-6.34, with no remarkable differences by HFP addition. Density of cookie doughs significantly decreased upon addition of HFP (p<0.05), but there were no significant differences among samples added with HFP (p>0.05). Moisture content and spread factor of cookies significantly increased with higher content of HFP in the formulation (p<0.05). For color values of cookie surface, $L^*$ and $b^*-values$ decreased while $a^*-value$ increased as a result of HFP substitution (p<0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of HFP, showing a positive correlation. Hedonic sensory results indicated that cookies supplemented with 4% HFP received the most favorable acceptance scores for sensory attributes. Overall, HFP-added cookies could be developed with improved physicochemical qualities without sacrificing consumer acceptability.

Development of the Performance Measurement Model of Electronic Medical Record System - Focused on Balanced Score Card - (균형성과표를 활용한 전자의무기록시스템의 성과측정 모형개발)

  • Lee, Kyung Hee;Kim, Young Hoon;Boo, Yoo Kyung
    • Korea Journal of Hospital Management
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    • v.21 no.4
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    • pp.1-12
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    • 2016
  • The purpose of this study are suggest to performance measurement model of Electronic Medical Record(EMR) and Key Performance Index(KPI). For data collection, 665 questionnaires were distributed to medical record administrators and insurance reviewers at 31 hospitals, and 580 questionnaires were collected(collection rate: 87.2%). Regarding methodology, Critical Success Factor(CSF) and index of the information system were derived based on previous studies, and these were set as performance measurement factors of EMR system. The performance measurement factors were constructed by perspective using BSC, and analysis on causal relationship between factors was conducted. A model of causal relationship was established, and performance measurement model of EMR system was proposed through model validation. Analysis on causal relationship between performance management factors revealed that utility cognition of the learning & growth perspective factor had causal relationship with job efficiency(${\beta}=0.20$) and decision support(${\beta}=0.66$) of the internal process perspective factors, and security had causal relationship with system satisfaction(${\beta}=0.31$) of the customer perspective factor. System quality had causal relationship with job efficiency(${\beta}=0.66$) and decision support(${\beta}=0.76$) of the internal process perspective factors, all of which were statistically significant(P<0.01). Job efficiency of the internal process perspective had causal relationship with system satisfaction(${\beta}=0.43$), and decision support had causal relationship with decision support satisfaction(${\beta}=0.91$) and job satisfaction (${\beta}=0.74$), all of which were statistically significant(P<0.01). System satisfaction of the customer perspective had causal relationship with job satisfaction(${\beta}=0.12$), job satisfaction had causal relationship with cost reduction(${\beta}=0.53$) of the financial perspective, and decision support satisfaction had causal relationship with productivity improvement(${\beta}=0.40$)of the financial perspective(P<0.01). Also, cost reduction of the financial perspective had causal relationship with productivity improvement(${\beta}=0.37$), all which were statistically significant(P<0.05). Suitability index verification of the performance measurement model whose causal relationship was found to be statistically significant revealed that $X^2/df=2.875$, RMR=0.036, GFI=0.831, AGFI=0.810, CFI=0.887, NFI=0.838, IFI=0.888, RMSEA=0.057, PNFI=0.781, and PCFI=0.827, all of which were in suitable levels. In conclusion, the performance measurement indices of EMR system include utility cognition, security, and system quality of the learning & growth perspective, decision support and job efficiency of the internal process perspective, system satisfaction, decision support satisfaction, and job satisfaction of the customer perspective, and productivity improvement and cost reduction of the financial perspective. In this study, it is expected that the performance measurement indices and model of EMR system which are suggested by the author, will be a measurement tool available for system performance measurement of EMR system in medical institutions.

A Study of High-Quality Factor Solenoid-Type RF Chip Inductor Utilizing Amorphous $Al_2O_3$ Core Material (비정질 $Al_2O_3$ 코아 재료를 이용한 Solenoid 형태의 고품질 RF chip 인덕터에 관한 연구)

  • Lee, Jae-Wook;Jung, Young-Chang;Yun, Eui-Jung;Hong, Chol-Ho
    • Journal of the Institute of Electronics Engineers of Korea SD
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    • v.37 no.6
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    • pp.34-42
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    • 2000
  • Recently, there is a growing need to develope small-size RF chip inductors operating to GHz to realize high-performance, micro-fabricated wireless communication products. For the development of high-performance RF chip inductors, however, the ferrite-based chip inductors can not be used above 300MHz due to the limitation of the permeability of this material. In this work, small-size, high-performance RF chip inductors utilizing amorphous $Al_2O_3$ core material were investigated. Copper (Cu) with 40${\mu}m$ diameter was used as the coils and the chip inductor size fabricated in this work is $2.1mm{\times}1.5mm{\times}1.0mm$. The external current source was applied after bonding Cu coil leads to gold pads electro-plated on the bottom edges of a core material. The composition of core materials was measured using a EDX. High frequency characteristics of the inductance (L), quality factor (Q), and impedance (Z) of developed inductors were measured using an RF Impedance/Material Analyzer (HP4291B with HP16193A test fixture). The developed inductors have the self-resonant frequency (SRF) of 1 to 3.5 GHz and exhibit L of 22 to 150 nH. The L of the inductors decreases with increasing the SRF. The Z of the inductors has the maximum value at the SRF and the inductors have the quality factor of 70 to 97 in the frequency range of 500 MHz to 1.5 GHz.

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