• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.11a
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• pp.143-146
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• 2006

There has been growing concern regarding IAQ(Indoor Air Quality) recently, and IAQ problems from the air-tightness and use of chemical materials addition to the building materials have become increasingly important factors in the built environment. Ventilation is supposed as the solution of healthy indoor quality, and Korea government requests that all new apartment buildings must have a ventilation system as a matter of duty since January, 2006. The purpose of this study is to investigate the indoor concentration change of VOCs include the Formaldehyde according to many different ventilation supply types. Results showed that the reduction effect of target pollutants by the ventilation system was very slight. The cause of these results was attribute to increase the emission rate of building materials by increasing the ventilation rate.

• Industrial Engineering and Management Systems
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• v.15 no.1
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• pp.41-48
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• 2016

In this manuscript, a modified single sampling plan is proposed for the inspection of products in which the nonconforming items can be classified in to two categories namely critical and non-critical; and explained with the help of industrial example. The operating procedure of this plan is also proposed and the performance measures such as the probability of acceptance, average sample number, average total inspection and average out going quality are also derived. The optimal parameters are determined which will have minimum sample size. The efficiency of the proposed plan is also discussed over the conventional single sampling plan. The extensive tables for selecting a modified single sampling plan based on AQL and LQL are provided for both Binomial and Poisson distributions and explained with the help of industrial data.

• Journal of Korean Society for Geospatial Information Science
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• v.10 no.4 s.22
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• pp.51-60
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• 2002

As the use of GIS becomes more widespread, the quality and source of data is becoming more of a concern among users. But accuracy is a component of quality, and the positional accuracy is a component of total accuracy. If only we consider the positional accuracy, simultaneously collecting technology of location and attribute information, whether it be manually, using conventional surveying method, GPS, or remote sensing, is a practical way of insuring that location and attribute information are correctly correlated. This study analyse the positional accuracy from a view-point of user and supplier, which is the considerations that can ensure quality level and continuously maintain the road and underground utility information. The positional accuracy of road and underground utility information are considered as two categories - expected accuracy of data collection procedure, required accuracy of data usage process. And the project manager must consider the cost/benefit view of data generation in order to determine the surveying method.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.129-139
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• 2017

This study investigated the quality characteristics of baked rice cake using dry and wet rice flour. The moisture contents, color values, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content of baked rice cake was the highest in rice cake baked with non- glutinous rice of dry type, and rice cake baked in dry type had weaker brownishness and therefore had higher brightness value compared to the rice cake baked in wet type. In relation to the texture, the hardness was found to be the highest in the rice cake baked with wet non- glutinous rice, and the rice cake baked with glutinous rice was found to be soft. The hardness was the lowest in both wet and dry glutinous rice, and was the highest in the wet non- glutinous rice. Attribute difference test of samples showed that, the rice cake baked with glutinous rice showed clear manifestation of springiness, moistness, adhesiveness, and gumminess (except for the harness). Although the cake baked with dry rice powder showed no significant difference, the dry glutinous rice flour was preferred the most. The rice cake baked with wet glutinous rice flour was preferred the most in terms of flavor, taste, texture, and overall acceptability.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.184-195
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• 2013

The purpose of this study is to develop fresh pasta added with superjami, which had a high C3G (cyanidin-3-glucoside). Making fresh pasta with wheat flour and superjami(0, 10, 20, 30, 40%) was done, followed by the mechanical test(moisture content, color value, weight, volume, texture, tension) and the sensory analysis(attribute difference test, preference test). Results are as follows. Moisture content of fresh pasta and cooked pasta was the highest in SP40, and the scores of cooked pasta was much higher than those of fresh pasta. L, a and b value decreased as the ratio of superjami powder. Hardness, chewiness and tension force decreased, while weight, volume, adhesiveness and tension distance increased as the ratio of superjami powder. Attribute difference test showed that color intensity, superjami flavor, savory flavor, superjami taste, savory taste, graininess and after swallow were intense as superjami powder was added. The preference test showed that SP20 containing 20% of superjami powder was the most preferable in flavor, taste, texture and overall quality. Therefore, this was taken as the optimal superjami powder contents for maximizing the overall quality of fresh pasta.

• Spatial Information Research
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• v.11 no.4
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• pp.327-340
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• 2003

Quality elements and evaluation methods should be considered according to the characteristics of spatial database. The purpose of this study is to propose specific methods for quality evaluation focusing on land database which are an important parts of spatial database. Through the study, of quality evaluation for selected quality elements are specified, which are based on the construction processes of the topogaphical database, cadastral database, and zoning database. Position accuracy, attribute accuracy, consistency, completeness, temporal accuracy, believability, and lineage are selected as the quality elements of land database. A various statistical and mathematical skills are proposed for measurement and assesment methods of quality elements.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.25 no.11
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• pp.631-639
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• 2013

This study derives quality checking items in Building Mechanical Systems Design Criteria, and suggests quality criteria to review BIM models in the duct system of an air conditioning system for rule-based automatic checking. First, components for the duct system of an air conditioning system were reviewed, and the quality checking items were drawn from Building Mechanical Systems Design Criteria, through assessment according to object, attribute and relationship composing the BIM model. Second, quality checking types were derived, by analyzing the quality checking items and Rule set of the Solibri Model Checker. Finally, methods of algorithm functioning for checking the BIM models for mechanical systems in computers were drawn, and Elements to comprise the quality checking criteria (rule) were suggested. This study means that that checking items are derived from domestic criteria, and a way for the development process of determining quality checking criteria (rules) is suggested.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.10
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• pp.4847-4854
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• 2013

It can be said that nowadays, customers don't recognize that only good quality products as selection attribute regarding products quality can satisfy them. The case in service industries is also the same. Service quality is most affected by the criteria that customers themselves evaluate. Customers who are not satisfied with services provided institutions will disregard them. In consequence, this will affect their profitability. Collected questionnaires were analyzed using SPSS v.15 for the concrete proof analysis and the results are as follows. First, Service quality works as an important factors on customer's behavior. Second, Relationship quality serves as a mediated role between service quality and customer's behavior.

• Journal of Distribution Science
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• v.11 no.12
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• pp.39-49
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• 2013

Purpose - This study attempts to examine the underlying dimensions of service quality (tangibility, reliability, responsiveness, assurance, and empathy) for low-cost carriers. It subsequently seeks to determine the effect of the relationships of the dimensions of service quality, airline image, and behavioral intentions on airline services to provide adequate basic information and attributes for developing differentiated and competitive service marketing strategies. Research design, data, and methodology - The survey for this study was conducted on patrons with low-cost carrier boarding experiences in districts near universities and central businesses of Seoul and Busan from 5/10/2012 to 16/10/2012. Out of 346 questionnaires, 20 questionnaires with missing data and insincere answers were excluded for this study. Collected data were processed using SPSS 18.0, and the hypothesis was verified by analyzing the structural equation model with Lisrel 8.54. First, the frequency analysis was conducted to identify universal characteristics. Second, the exploratory factor analysis and reliability analysis were conducted to identify the accuracy of the variable measurements of the construct. Third, to assess uni-dimensionality and reliability, confirmatory factor analysis was conducted. Finally, to verify the adequacy of the research model and research hypothesis, the structural model was employed. Results - The results revealed that the factors, "tangibility, reliability, responsiveness, assurance, and empathy" were shown to be the most important dimensions of service quality for the airline image of the low-cost carrier which was consistent with previous studies. Therefore, it is fair to suggest that these verified factors are crucial attributes for the brand image of low-cost carriers. Second, as reliability and responsiveness were shown to be the most important factors for behavioral intentions, it is viable to suggest that these two attributes are crucial for the sales value of low-cost carriers. Further, it was found that the brand image of low-cost carriers was closely related to behavioral intentions. Therefore, in order to ensure the competitiveness and loyalty of patrons, the airline image value is a crucial attribute. Conclusions - The result of this study established that service quality is the most important attribute for marketing to ensure competitiveness, and intensive and differentiated service marketing play a crucial role in creating profits for low-cost carrier companies. First, as tangibility is found to be the most crucial factor in ensuring service quality, quality control and maintenance of medium and small carriers must be provided to ensure reliability, as they are the main attributes of low-cost carriers. Second, in order to promote positive behavioral intentions, it is essential to enhance the value of airline image. Third, in order to ensure competitiveness, it is imperative to carry out intensive and differentiated service marketing. Therefore, to promote the image of low-cost carriers and enhance behavioral intentions, the level of service quality must be secured by developing appropriate service improvement programs.

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