• Journal of the Korea Institute of Information and Communication Engineering
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• v.26 no.4
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• pp.598-604
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• 2022

The academic information system of a university is the core system of the university, and since it has to manage all the various activities in the university, such as student academic records, it becomes complicated every year and the data increases indiscriminately. As a result, the reliability of the data of the academic information system is lowered, which causes communication problems with users and may cause a major failure in the system. Therefore, in this paper, column attribute analysis, allowable value list analysis, string pattern analysis, date type analysis, and unique value analysis methods were designed for the academic information system using the data profiling technique of data quality management. In the implementation stage, the script was implemented using the above five analysis methods, and by executing the script, errors by type of the academic information system were found, the cause of the error was found and corrected inside the system, and the probability of internal system failure was lowered.

• Journal of KIISE:Software and Applications
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• v.36 no.1
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• pp.21-29
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• 2009

An intelligent service robot is a robot that monitors its surroundings, and then provides a service to meet a user's goal. It is normally impossible for a robot to anticipate all the needs of its user and various situations in the surroundings ahead, and to prepare for all the necessary functions to cope with them. Therefore, it is required to support the self-growing capability by which robots can extend their functionality based on users' needs and external conditions. In this paper, as an enabler of the self-growing capability, we propose a method that allows a robot to select a component-composition pattern represented in an architectural form (called a sub-architecture), and to extend its functionality by obtaining a set of software components that are prescribed in the pattern. Sub-architecture is selected and instantiated not only based on the functionality required but also based on quality requirements of a user and the surrounding environment. To provide this method, we constructed a quality-attributes-in-use ontology and developed a brokering mechanism that matches quality requirements of users and surroundings against quality attributes of sub-architectures. The ontology provides the common vocabularies to represent quality requirements and attributes, and enables the semantically-based reasoning in matching and instantiating appropriate sub-architectures in supporting services to users. This ontology-based approach contributes to provide a great flexibility in extending robot functionality based on available software components, and to narrow the gap between users' Quality requirements and the Quality of the actual services provided by a robot.

• Journal of Cadastre & Land InformatiX
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• v.51 no.2
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• pp.5-20
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• 2021

With the available national spatial information that started from the sinkholes that occurred nationwide in 2014 and integrated 15 areas of underground information, the Underground Spatial Integrated Map has been continuously maintained since 2015. However, until recently, as disasters and accidents in underground spaces such as hot water pipes rupture, cable tunnel fires, and ground subsidence continue to occur, there is an increasing demand for quality improvement of underground information. Thus, this paper attempted to prepare a plan to improve the quality of the Underground Spatial Integrated Map data. In particular, among the 15 types of underground information managed through the Underground Spatial Integrated Map, quality validation improvement measures were proposed for underground facility (structure-type) data, which has the highest proportion of new constructions. To improve the current inspection methods that primarily rely on visual inspection, we elaborate on and subdivide the current quality inspection standards. Specifically, we present an approach for software-based automated inspection of databases, including graphics and attribute information, by adding three quality inspection items, namely, quality inspection methods, rules, and flow diagram, solvable error types, to the current four quality inspection items consisting of quality elements, sub-elements, detailed sub-elements, and quality inspection standards.

• Quality Improvement in Health Care
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• v.8 no.2
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• pp.218-231
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• 2001

Background : The purpose of this study was to investigate the understanding and the attitude of Korean hospital CEOs toward the healthcare quality improvement. Methods : A mailed questionnaire survey to the CEOs of hospitals with 400 beds or more was conducted between September 15 and October 30, 2000. Of the 108 hospitals eligible for the study, 58 participated, yielding a response rate of 54 percent. Result : The hospital CEOs have expressed that their hospital management was arduous job, and they had been pressured by increasing competitions among healthcare providers. They indicated that the low fees of health insurance made their hospital management difficult. The results also indicated that there was general consensus that the improvement of service quality was important in encouraging their organizations, but the investment of manpower and equipment ranked higher than the improvement of service quality. The majority of the CEOs have good understanding about quality improvement activities. However the facts that in general QI must be focused at the process of services and customer satisfaction, meanwhile quality improvement activities are helpful for the organizational productivity embarrassed them. The hospital CEOs responded that there were successful changes in terms of quality of care, patient satisfaction, and process efficiency after QI activities, but no increase in patient number and profit. Lack of understanding to QI activities and limited budget seem to attribute unsatisfactory outcomes. Conclusion : The majority of Korean hospital CEOs have a good understanding and attitude about QI activities. As mentioned in the result, despite of several limitations, several facts regarding the CEOs of hospital in Korean can be elucidated. (1) The general cognition of the QI project is relatively high, and it is accepted with positive concern, (2) the priority of the QI project, however, is not set higher than other projects and (3) the specific concepts of the actual QI project such as customer (patient)-focused work driving, the recognition of the work accomplishment, and the importance of rewards have not sufficiently understood.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.100-111
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• 2016

Tomato sauce were prepared with five different thickening agents including roux (TR), non-glutinous rice powder (TN), glutinous rice powder (TG), potato starch (TP) and tapioca starch (TT) to examine proximate composition (moisture, carbohydrate, crude protein, crude fat, crude ash, crude ash), calorie, color value, pH, salinity, $^{\circ}Brix$, reducing sugar, viscosity and sensory test (attribute difference, acceptance). The results were as follows: Moisture, carbohydrate content were the lowest while crude fat and calorie were the highest in TR (roux). On the other hand, moisture, carbohydrate content were the highest while crude protein, crude fat and calorie were the lowest in TP (potato starch) and TT (tapioca starch). Using potato starch and tapioca starch are supposed to be prepared low-fat, low-calorie tomato sauce. L value was the highest in TN (non-glutinous rice powder), a value was the highest in TP (potato starch), b values was the highest in TR (roux). pH of tomato sauce showed a range of 5.24 to 5.39. TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest in pH. TP (potato starch) was the highest salinity, reducing sugar was the lowest. TG (glutinous rice powder) was the lowest salinity, $^{\circ}Brix$ was the highest. And TR (roux) was the lowest $^{\circ}Brix$, reducing sugar was the highest. In viscosity, TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest. The attribute difference test results was the highest in gloss, color intensity, tomato odor, tomato taste, pure taste in TT (tapioca starch) and savory taste, oily taste, thickness, residue was the highest in TR (roux). The preference test results reveal that the appearance, flavor, taste, texture and overall acceptance level was the highest in TP (potato starch) and TT (tapioca starch). The results of this study, tomato sauce prepared potato starch and tapioca starch instead of the traditional roux was higher in sensory acceptability. Recently, people is avoided high-fat and high-calorie foods, and potato starch and tapioca starch are confirmed that the tomato sauce can be made of a low-fat and low-calorie.

• Korean Journal of Community Nutrition
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• v.18 no.5
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• pp.491-504
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• 2013

The purposes of this study were to analyze the quality attributes, quality factors and customer satisfaction in school foodservice and to provide suggestions for improving school foodservice environments. The survey was distributed to different respondents (5,771 students, 2,045 parents, and 1,981 faculty members) at different types of schools (elementary school, middle school, and high school) on September 2010 in 16 cities and provinces. The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, t-test and multiple linear regression analysis. First, all foodservice quality attributes were significant different by respondents and the faculty had higher scores than parents and students. A comparison of scores by respondents and distribution place demonstrated that classroom of student and parents had a higher score for quality attributes. The overall satisfaction with school foodservice was significant different by respondents and higher for classroom than for dining hall for student and parents. In comparison of annual data, there was decreased overall satisfaction and quality attributes in student and parents. Second, in the regression results, which showed the effects of the foodservice quality attributes on overall satisfaction by respondents and distribution place, improvements of 'food taste', 'pleasant foodservice environment', and 'kindness of employee' would increase satisfaction in most of the respondents. Third, the overall satisfaction with school foodservice was higher for nutrition teachers than dietitians for students and faculty. Therefore, the operators will need to make different efforts based on each customer needs to improve the overall satisfaction on school foodservice.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.212-215
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• 2008

The effect of gamma irradiation on the Hunter color values, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken was investigated. Fresh meat samples were purchased from local markets, packed and frozen in polyethylene bags, and irradiated at 5 kGy. The Hunter's L-values (lightness) were not significantly different in all the meat samples after irradiation, but the a-values (redness) were higher in the irradiated beef and pork than the non-irradiated ones. After 6 months of storage at $-6^{\circ}C$, the L-values increased in all the meat samples and the a-value in chicken was lower in the irradiated sample than that of the control. The microbial counts decreased in all the samples right after irradiation, but the coliforms and yeasts & molds increased by 1-2 log cycles after 6 months even under frozen state. The overall acceptability of the meat was not affected by irradiation. Panelists had a higher likeness for the increased redness in irradiated beef. In general, only the color changes in meat as a result of irradiation were found to be species-dependent.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.10
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• pp.1522-1534
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• 2008

The subjects of ttis study were middle-aged women in their 40s$\sim$50s and older women aged 60 and over who were living in Seoul and Kyonggi-do, Korea. Through studying the participants' responses to the questions regarding the attributes of image preference in terms of the levels of satisfaction and importance, the target consumers' demand has been studied. And, they are applied to a QFD Matrix, to find out the relationship between the attributes of product quality and the guidelines of clothing design. For this study, clothing image preference is categorized as three types: fashionable and urbane image, elegant and formal image, comfortable and active image. It has also been found that middle-aged and older women think the clothing that projects fashionable and urbane image needs more improvement that those for other images. To review demands for the clothing image preference attribute of formal suits for middle-aged and older women, the priority of these attributes through QFD Matrix that shows the relationship between the attributes and dress elements emphasized by designers has been examined. In reflecting clothing image preference by consumers for their formal two-piece suits, the most important design elements related to material in order of importance were material type, style, thickness and texture, and those related to color were the number of colors used and coloring type.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.509-519
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• 2011

The purpose of this study was to investigate the use behavior and satisfaction of home-baking premix products. A total of 275 questionnaires were completed and statistically analyzed by the SPSS 14.0 package. The reasons for home-baking were : fun(33.8%), quality time with the family(33.8%), and distrust in foodstuffs(13.5%). The respondents(38.9%) used home-baking premix products 2~3 times per year. And the respondents purchased home-baking premix products primarily for snack foods(83.3%). Among the selection attributes of home-baking premix products, the respondents considered the importance of 'sanitation'(m=4.16) a top priority, followed by 'taste'(m=4.15), 'ease of use'(m=4.12), 'detailed instructions' (m=4.05), 'quality of raw materials'(m=4.04), and 'origin'(m=3.91). However, in the case of satisfaction, 'ease of use' (m=3.81) was the most satisfying aspect, followed by 'detailed instructions'(m=3.67), 'sanitation'(m=3.56) and 'manufacturer' (m=3.48). According to importance-performance analysis(IPA), 'quality of raw materials' and 'origin', which were selection attributes, should be quickly improved. Also, 'taste', 'ease of use', 'detailed instructions' and 'sanitation' should be maintained. This survey found that the satisfaction levels for home-baking premix product selection attributes had a significant influence on overall satisfaction($F$=7.91, $p$ <0.001). In particular taste(${\beta}$=0.32, $t$=3.53, $p$ <0.001) had a meaningful effect on overall satisfaction. In addition, the satisfaction levels for home-baking premix product selection attributes affected repurchase intention($F$=8.61, $p$ <0.001).

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.7 no.1
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• pp.145-151
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• 2012

In this paper, we study the relationships between organization characteristics and desired software quality attributes of enterprise systems. We collected data from three client organizations in three different domains (auto manufacturer, insurance services firm, and government agency) that adopted enterprise software of the same software vendor. Our analysis discovers that capability is a more important attribute to the manufacturing and insurance firms than the government agency. Usability is ranked the highest among other attributes for the government agency and reliability for the manufacturing firm. The relationships identified in this study will help enterprise systems vendors predict their customer needs and, ultimately, increase effectiveness and efficiency in their software development processes. Such findings will be specially useful when software vendors develop enterprise software for a venture firm by enabling them to meet the customer needs customized by the organization haracteristics while staying within the incubating firm's limited budget.