• Culinary science and hospitality research
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• v.19 no.1
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• pp.139-150
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• 2013

This study aims to determine the sensory acceptability of Gochujang added with persimmon syrup concentrate. To achieve this, Gochujang was blended with different concentrations of persimmon syrup concentrate (0%, 10%, 20%, 30%, 40%). Moisture contents and salinity decreased, whereas L, a, b values, pH level, and sugar contents and viscosity increased as the concentrations increased. As a result of an attribute difference test, glossiness and sweetness significantly increased with more concentrations. The acceptance test showed that 30% concentrate was the most preferable for taste, texture, and overall quality. In conclusion, the results indicate that addition of 30% persimmon syrup concentrate to Gochujang is optimal, providing good properties as well as reasonably high overall acceptability.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.702-709
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• 2012

Seolleongtang, a traditional broth in Korea, is expected to become a hot global item for its unique flavor and healthiness. In this study, the correlations between sensory attributes and physicochemical characteristics were studied for the popular seolleongtang stock products through descriptive analysis, sensory evaluation and analysis of salt, soluble solid, protein, viscosity and color for the quality control. Our results indicate that color, concentration, viscosity, and freshness are important attributes in evaluating the quality of seolleongtang stock. There were significant differences between preference and sensory attributes among the stock products. Significant correlations were found between flavor and texture and overall acceptability, as well as beany odor and aroma. Preference and physicochemical aspects also correlated, and indicate that a range of salt, solubility, and viscosity are applicable as quality control factors in seollengtang stock.

• Korean Institute of Interior Design Journal
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• v.13 no.2
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• pp.38-45
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• 2004

The co-operated residential form of the apartment has been with us for 30 years. The apartment is becoming the most popular form of residence, although there is still a few aspects of the apartment that need to be Improved. After the institution of the unrestrained house value in 1989 that started in Seoul, the main viewpoint of the suppliers the uniform characteristic idea has been adjusted to the various ideas and the viewpoint of the consumer. This has resulted in the prismatic composition of buildings, more stories, upgrading the quality of the design and a preference for wider space of the residence. In this study: (1) theplane surface of interior space and the design quality of the apartment from tile beginning of the 60s are considered. (2) The attribute of the apartment is grasped through analysis of the current (2002-2003) apartment within the country according to the various areas. The prediction of the future residential environment change is analyzed and as a consequence, the modification of the interior space is forecast and suggests the design trends of the apartment. I hope that this, investigation is helpful as it attempts to produce high quality residential space that reflects the harmony of technological development of the apartment and sentiment and emotion of the human being.

• Journal of Korean Society for Quality Management
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• v.24 no.4
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• pp.207-223
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• 1996

These days, customers have attached great importance to the function of product liability and quality assurance. In Korea, the single rectifying sampling inspection for attribute (KS A 3105) has been used. But this inspection plan given by tables (KS A 3105) has some defects. There are limitations in the range of applications and irrationality of approximate probability and the double rectifying sampling inspection is not mentioned. Moreover, ATI (average total inspection) does not reflect sampling costs and the loss of nonconforming item. Therefore, the objectives of this study is to develope new algorithms and computer program that provide the optimal sampling inspection plan based on minimum linear costs (single & double inspection plan). The result of this study revealed that the new algorithm is less than KS A 3105 in ATI and basically, double inspection plan is more economical. Also it comes over restrictions in KS A 3105. So, it is definite that the optimal solution can be obtained considering cost factors in manufacturing and sampling process, and costs can be saved in the long term.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.137-146
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• 2017

This study was conducted to examine the sensory quality characteristics of Hobakjook (pumpkin porridge) samples prepared with 0%, 4%, 8%, 12%, 16% of waxy rice powder and non-waxy rice powder. The moisture content and spreadability decreased with the addition of waxy and non-waxy rice powder, while total soluble solid and viscosity increased with the addition of rice powder (p<0.001). The lightness (L-values) of Hobakjook significantly increased with the addition of both rice powder, but the yellowness (b-values) decreased. In the attribute difference test of sensory evaluation, yellowness, gloss, pumpkin flavor, sourness, smoothness and intensity of after-taste were amount-dependently decreased with the addition of both rice powders. However, sweetness, savory flavor, astringency, gelatinized rice flavor, and viscosity significantly increased as the amount of rice powder increased. The rankings of overall acceptance by consumers were 12% > 16% > 8% > CON (0%) & 4% for Hobakjook samples with waxy rice powder, while 8% & 12% > 16% > CON(0%) & 4% for Hobakjook samples with non-waxy rice powder. However, there was no significant preference between waxy rice powder and non-waxy rice powder.

• Journal of Society of Preventive Korean Medicine
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• v.21 no.3
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• pp.65-73
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• 2017

Objectives : The purpose of this study is to investigate on the Korean and Western medicine clinic quality to use IPA matrix and to establish a Korean medicine service management strategy. Methods : In order to achieve the research purpose, medical consumers who visited 3 Korean and Western medicine clinics were surveyed. frequency analysis, paired t-test were used for the statistical analysis, and the mean of each variable was used for IPA analysis. Results : The major results of analysis are as follows: It was confirmed that the skill and the kindness of the human resources were important in both the Korean medicine clinic and the Western medicine clinic. And it was confirmed the difference of the satisfaction rate and IPA between the Korean medicine clinic and the Western medicine clinic. Especially Medical devices and equipment, Easy booking, reception, payment procedure were different in IPA analysis. Conclusions : We confirmed the similarities and differences between Korean medicine clinics and Western medicine clinics in terms of importance, satisfaction, and IPA. On the basis of these results, Korean Medicine clinic could arrange a management strategy in consideration of consumers' choice attribute.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.481-489
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• 2012

This study examines the effects of restaurant attributes on customers' perceptions of price and brand reputation. Four restaurant attributes were used to represent restaurant quality. Multiple regression was conducted to measure the relationships between the four restaurant attributes and price and brand reputation. Further, an independent T-test was used to compare differences between perceptions of locals and tourists with regard to restaurant quality under two categories (price and brand reputation) after they selected a restaurant. Results of this study revealed that residency did not have a significant impact on customers' perceptions of price or brand reputation, whereas restaurant attributes did have an impact. Taste was a predictor of perceived price, whereas service and atmosphere were predictors of brand reputation. In addition, comparison of restaurant attributes between locals and tourists showed that sanitation and service were significantly different in accordance with price and atmosphere, whereas taste and service were significantly different in accordance with brand reputation. Locals showed higher means for each restaurant attribute compared to tourists.

• Journal of the Korean Society for Precision Engineering
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• v.18 no.12
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• pp.116-123
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• 2001

An automated injection molding design methodology has been developed to optimize multiple quality attributes, which are usually in conflict with each other, in injection molded parts. For the optimization, commercial CAE simulation tools and optimization techniques are integrated into the methodology. To decal with the multiple objective problem the relative closeness computed in TOPSIS(Technique for Order Preference by Similarity to Ideal Solution) is used as a performance measurement index for optimization multiple part defects. To attain robustness against process variation, Taguchi's quadratic loss function is introduced in the TOPSIS. Also, the modified complex method is used as an optimization tool to optimize objective function. The verification of the developed design methodology was carried out on simulation software with an actual model. Applied to production this methodology will be useful to companies in reducing their product development time and enhancing their product quality.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.73-79
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• 2013

The purpose of this study was to examine the level of importance of service quality provided by restaurant when industry meal service recipients used the restaurant. Additionally, the purpose was to compare the level of satisfaction on the respective service qualities of company cafeteria and outside restaurant. The level of relative importance and satisfaction of service quality attributes are comparatively analyzed using the Important-Performance Analysis (IPA) of customers in order to provide basic information on the direction of marketing to efficiently operate company foodservice facilities. Restaurant service qualities were divided into the six factors of hygiene, convenience, food, environment, subsidiary services and food distribution process. The results revealed that the 'environment' of both company cafeteria and outside restaurant was needed to improve as quickly as possible. Additionally, it was found that the level of satisfaction was higher in the 'food' and 'environment' factors when using company cafeteria and outside restaurants, which would become an important attribute for the company foodservice recipients to use outside restaurants than using company cafeteria. Accordingly, it could be said that company cafeteria will need further control of the 'food' and 'environment' factors.

• The Journal of Information Systems
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• v.27 no.3
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• pp.1-24
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• 2018

Purpose The purpose of this study is to attempt to incorporate power theory to evaluate information capability of SCM adopters. Therefore, this study focuses on the relationship of information sharing, partnership quality, and information capacity according to the power intensity of the variables of SCM. and CSV value creation. Design/methodology/approach The questionnaire of SCM builder was conducted and 302 samples were analyzed. Based on the theoretical background of power and information capacity, we set up a structural equation model. Hypothesis testing and statistical analysis were done through AMOS and SPSS. Findings First, it shows that the compensation power among the constrained power has a positive effect on the partnership quality, and the legitimacy power has the positive influence only on the information sharing. Compulsive power, compensation, and legitimacy, which are generally restrictive powers, may reduce the quality of information sharing and partnership, but the results of this study are rather higher. Second, both non-binding power expertise and criterion have a positive effect on information sharing and partnership quality. Third, information sharing has a positive effect on partnership quality. Supporting a number of research results, it is well reflected in SCM attributes where interdependence is important. Fourth, information sharing and partnership quality have a positive effect on information capacity. Information literacy has become an essential element in modern management. Fifth, the enhancement of CSV value creation plays a role of a controlling variable to further strengthen information sharing through non - binding power attribute, expertise and conformity. In addition, the strengthening of CSV value creation has been shown to play a role as a controlling variable to further strengthen the quality of partnership through the non-binding power attribution, but expertise has been rejected.