• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.175-199
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• 2005

Family Restaurant is a service business of a kind. The role of service operator is to improve a sales of service goods through maximizing the service value with customer satisfaction at the moment of MOT(moment of truth). Family Restaurant come to the great growth on the face of it. In future, it will place emphasis more and more on not hardware but software including service quality. The purpose of this study, therefore, is to research the effect on service quality of the job satisfaction of Family Restaurant's service staff. Data was collected from the employee who are working at Family Restaurant located in Taegu. The empirical research has been done over 50days from 1April, 2004 to 20May, 2004. In conclusion of empirical analysis, 4 hypotheses were significant among 7 hypotheses suggested in this study. The research showed as follows : First, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on job satisfaction. Second, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Third, the official trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on job satisfaction. Fourth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Fifth, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Sixth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Seventh, the job satisfaction of Family Restaurant service staff showed positive influence on service quality. Besides, the critical points of this study are as follows; First, we designated the subject of research to the employee of Family Restaurant only. Second, multi-situations(time, holiday) which can happen as service was offered, wasn't concerned. Third, as service quality was estimated by general service quality, the research in future should subdivide service quality more. I, finally, applied the pervious researches on job satisfaction and service quality in the employee of Family Restaurant. To extend more this research model in future, the variables like customer satisfaction should be added.

• Journal of Korean Society for Quality Management
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• v.48 no.1
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• pp.125-147
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• 2020

Purpose: This study would measure the users'perceived overall quality level of A automobile Company, which has leading market power in the domestic automobile market and analyze the causal relationships in the quality value process Model to quality capability, customer value and loyalty based on that. Especially, this study would analyze the relative impacts of the users'perceived risks appearing in the quality value process model of the formation of Quality Factors(QF), Customer Value(CV), and Customer Loyalty(CL) and analyze the moderating effect of the causal relationships among the components. Methods: For an analysis of causal relationships connected to QF, CV, and CL of the customers who purchased Auto manufacturer A's automobile users, 179 users who used within 3 years were utilized as samples for the analysis. As for QF, based on the Garvin(1988), the QF of automobiles were redesigned. For a structural equation analysis of the entire research model, the PLS(S(Partial Least Square) model was utilized. Results: As a result of an analysis, R2 of CV and CL was 0.652 for CV and 0.664 for CL, which was a very stable Goodness of fit. As a result of an analysis of the hypotheses of QF and CV, automobile performance, conformance, aesthetics, serviceability, and durability. In addition, it turned out that the perceived risk had a moderating effect on convenience, service availability, and perceived quality. Conclusion: This study found that the perceived quality risk appearing among automobile users had negative effects on the quality value process model to QF, CV and CL. In contrast, there were factors not affecting the users'quality value process in spite of the perceived risk. These factors can suggest important managerial implications in that they can be utilized as Auto manufacturer A's market-dominant strengths.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.40-52
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• 2015

This study investigated the quality characteristics of cookies containing Kale powder, which is well known for its various functions and biological activity. In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 5, 7 and 9%) of kale powder(KP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, DPPH radical scavenging activity and sensory properties were measured. The spread factor and DPPH radical scavenging activity of the cookies significantly increased with increasing concentrations of KP, whereas pH and density of the dough, L value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 5% KP did not differ significantly from the control in color, taste, and overall quality. Texture scores for the 3% and 5% KP groups ranked significantly higher than those of the other groups. Taken together, the results of this study suggest that KP is a beneficial ingredient for increasing the consumer acceptability and functionality of cookies. The quality characteristics of the 3% and 5% added samples exhibited significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies. The results of the sensory evaluation produced very significant values for color, appearance, texture, and overall quality of instrumental analysis.

• Korean Security Journal
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• no.42
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• pp.115-153
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• 2015

This study identified the cause-and-effect relationship of security management service quality by empirically analyzing whether the performance factors affecting the casino industry are improved when the quality of the security management service is improved. For this, Partial Least Squares (PLS) that can deduce the structural relationship between variables was used. To verify the representativeness of the population, SPSS 19.0 was utilized in a demographic analysis, a independent T-test and Scheffe test. The analysis of the data revealed that the casino industry must preferentially manage assurance, empathy, and security to improve the casino security management service quality, and that, of these, security was the most important factor. To help improve service quality, a theoretical and empirical basis that can consider the importance and priority of individual factors was presented based on the result of this analysis. It also revealed that the security management service is an essential factor for stable business activities of casinos. Further, the importance of the role of the security management service in business strategy formulation for improving the industry performance was recognized through the study results. A service quality improvement method was provided by focusing on the factors that must be preferentially considered for service quality improvement; moreover, implications that can predict the results of such method were presented.

• Journal of the Microelectronics and Packaging Society
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• v.10 no.1
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• pp.19-24
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• 2003

A very small size 2.4 GHz ISM band BPF(Band Pass Filter) is realized using LTCC Multi-layer technology. Proposed design method enables to achieve BPF size $2.0\times1.2\times0.8mm^3$. A $lambda/4$ resonator with shunt-to-ground loaded capacitor is used to shorten resonator length, achieving higher quality factor. Also this resonator enables BPF to improve out-of-band rejection. Coupling coefficients between coupled strip-line resonators and external quality factor (Qe) of a resonator are derived and applied to the filter design. The measured results show good agreement with simulated data.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.16 no.12S
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• pp.1200-1204
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• 2003

In this study, in order to develop the low temperature sintering ceramics for multi-layer piezoelectric transformer, PSN-PZT system ceramics were manufactured as a function of CuO addition and their dielectric and piezoelectric characteristics were Investigated. CuO addition facilitated densification at low temperature due to the effect of Cu$_2$O-PbO liquid phase. Through the X-ray diffraction pattern study, absence of second phase unwanted was confirmed. Among the specimen to which CuO was added, the 0.6wt% CuO added specimen sintered at 900$^{\circ}C$ and 920$^{\circ}C$ showed the most excellent mechanical quality factor and electromechanical coupling factor, respectively. Besides the densification accelerator, CuO acted as a accepter and increased mechanical quality. Compared with the specimen with no addition sintered at 1150$^{\circ}C$ , the 0.6wt% CuO added specimen sintered at 920$^{\circ}C$ showed the appropriate dielectric and piezoelectric characteristics for multi-layer piezoelectric transformer.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.17 no.4 s.107
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• pp.324-329
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• 2006

In this paper, a resonator with the substrate integrated waveguide(SIW) structure at the satellite communication band is presented. The SIW structure is realized by via-holes on the dielectric substrate and has an advantage of integration with other circuits. For the measurement, a designed back-to-back transition has the insertion loss of 0.4 dB at 18 GHz. Also, the quality factor of the resonator with the SIW structure including back-to-back transition is obtained to be 222. The high-Q resonator with the SIW structure can be used in filter, oscillator, and voltage controlled oscillator.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.06a
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• pp.313-314
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• 2006

$BiNbO_4$ ceramics were sintered under the presence of zinc-borosilicate(ZBS) glass and resultant microwave dielectric properties were investigated with a view to applying the composition to LTCC technology. The addition of 5~20 wt% ZBS glass ensured successful sintering below $900^{\circ}C$. In general, increased addition of ZBS glass increased sinterability and temperature coefficient of resonant frequency(${\tau}_f$), but it decreased the dielectric constant(${\varepsilon}_r$) and quality factor($Q{\times}f_0$) significantly due to the formation of an excessive liquid. The sintered $BiNbO_4$ ceramics at $900^{\circ}C$ with 15 wt% ZBS glass demonstrated 25 in dielectric constant(${\varepsilon}_r$), 3,700 in quality factor($Q{\times}f_0$), and -32 $ppm/{\circ}C$ in temperature coefficient of resonant frequency(${\tau}_f$).

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.13 no.3
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• pp.220-226
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• 2000

The piezoelectric material for piezoelectric transformer needs the high electromechanical coupling factor( $k_{p}$) the piezoelectric constant( $d_{33}$) and the mechanical quality factor( $Q_{m}$)in order to obtain high voltage step-up ratio and low temperature rising. In this study the piezoelectric transformers were fabricated using Pb［$Zr_{0.45}$/ $Ti_{0}$48//L $u_{0.02}$(M $n_{1}$3//S $b_{2}$3/)$_{0.05}$］ $O_3$(PMS-PZT) and Pb［Z $r_{0.25}$/ $Ti_{0.375}$(M $g_{1}$3//N $b_{2}$3/)$_{0.375}$］ $O_3$+0.5wt%Mn $O_2$(PMN-PZT) ceramics. The piezoelectric properties of PMS-PZT and PMN-PZT were measured. The voltage set-up ratios of the piezoelectric transformers using PMS-PZT and PMN-PZT were the value of 15, 20 respectively under 100$_{KΩ}$ in Rosen type transformer.r.ormer.r.r.r.r.r.r.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.10
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• pp.4467-4474
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• 2011

The purpose of this study was to examine the factor of the quality of elderly women's sleep. The subjects in this study were 198 elderly women who were at the age of 60 and up. One instrument used to assess their quality of sleep was Buysse, et. al.(1989)'s Pittsburgh Sleep Quality Index(PSQI), and the other used to check their urinary incontinence was Jackson, et. al.(1996)'s Urination Symptom Inventory. The collected data were analyzed by the statistical package SPSS 18.0. The elderly women got $7.09{\pm}4.29$ in the quality of sleep of the PSQI, and 67.7 percent suffered from sleep disorders. Among the subfactors of the PSQI, their subjective quality of sleep was low, and the quality of sleep during, sleep latency was low as well. And their sleep disturbance was great. In contrast, the effectiveness of their habitual sleep was relatively good, and they didn't take medicine such as a sleep pill a lot, and their functional sleep disorder in the daytime wasn't great. There were differences in the quality of sleep according to their education, financial state, self-rated health status and family relations, and whether they worked out on a regular basis or not made a difference to that as well. No differences were found according to age, religion, occupation and having a coffee or not. There was a positive correlation between their quality of sleep in the PSQI and urinary incontinence(r=.51, p=.000). Out of the subfactors of the PSQI, the sleep disturbance factor was most closely linked to urinary incontinence(r=.465, p=.001). Finally, urinary incontinence and subjective health status were identified as the variables that exerted a statistically significant influence on the quality of sleep. Those variables made a 31% prediction of it.