• The International Journal of Costume Culture
• /
• v.9 no.1
• /
• pp.15-26
• /
• 2006

The purposes of this study were 1) to identify the dimension of perceived service quality of fashion retail stores in the basis of expanded marketing mix, 2) to investigate the effect of each dimension on long-term orientation/customer satisfaction, trust, commitment and WOM/repurchase intention) on perceived service quality. The questionnaires were administered to 333 women shopped in a fashion retail store in Gwang-ju city. Data were analyzed by using exploratory and confirmatory factor analysis, Cronbach' ${\alpha}$, and multi-regression analysis. The results were as follows: 1) The dimension of perceived service quality based on expanded marketing mix were classified as follow: product, price, place, promotion, people, physical evidence, process services. Long-term orientation was categorized into four factors: customer satisfaction, trust, commitment, WOM/repurchase intention. 2) For the effect of the perceived service quality by dimension, product, people, physical evidence, process services have significant effect on long-term orientation, while price, place, promotion services have not significant.

• International Journal of Advanced Culture Technology
• /
• v.6 no.4
• /
• pp.29-38
• /
• 2018

The purpose of this study was to analyze the direct and indirect effects of residential satisfaction on the quality of life and to analyze the difference according to the residence type. The subjects of this study were 422 elderly people aged 65 or older residing in two metropolitan municipalities. The data were analyzed by using structural equation model by multi-group analysis. The results showed that the degree of satisfaction with the residential environment indirectly affected not only the quality of life of the elderly but also social participation activities. As a result of verifying the difference of the residential satisfaction and quality of life path according to the residence type, there was a difference in the route between groups according to the type of residence. This study is significant in that the elderly who have not been interested in the elderly housing policy have been investigated and the relationship between the residential satisfaction and quality of life of the elderly by residence type has been investigated .

• International Journal of Advanced Culture Technology
• /
• v.9 no.4
• /
• pp.431-438
• /
• 2021

We conducted this study to identifythe impact of mobile social commerce service quality on customer satisfaction and repurchaseintentions. The survey method used the self-recording way in which the respondents selected for the study and distributed 300 questionnaires, and with due personal care, researchers collected all the distributed questionnaires. The service quality in mobile social commerce has been selected as a factor of price, convenience, interaction and information through previous research. The results of this study are summarized as follows: First, the mobile social commerce service quality attributes all affected significantly(p<.05) customer satisfaction and the beta value of Economic Efficiency was the highest among the service quality attributes. Second, also the customer satisfaction influenced on consumer repurchase intentions significantly(p<.05).Based on the results of this study, we should strive to establish effective marketing strategies in the mobile social commerce industry.

• International Journal of Advanced Culture Technology
• /
• v.9 no.4
• /
• pp.145-153
• /
• 2021

The purpose of this study is to investigate the effect of health club users' perception of service quality on user satisfaction and loyalty. The purpose of this study is to investigate the effect of health club users' perception of service quality on user satisfaction and loyalty. In order to achieve this research purpose. In 2020, participants in health clubs over 20 years old residing in Gwangju Metropolitan City and Jeollanam-do were selected as the population and a total of 300 subjects (273 males and 127 females) were selected using a convenient sampling method. The data collected using this was statistically processed according to the purpose of analysis using SPSS 20.0 version. The results obtained through this research process are as follows. First, it was found that the health club users' perception of service quality had a partial effect on user satisfaction. Second, it was found that the service quality perception of health club users partially affected the loyalty. Third, it was found that health club users' satisfaction with use partially affected their loyalty.

• Journal of Digital Convergence
• /
• v.13 no.7
• /
• pp.283-292
• /
• 2015

The purpose of this study was to confirm the complex relationship between patient safety-medical quality and hospital management activities to observe the mediating effect of organizational culture in the relationship due to healthcare accreditation adoption. For this, we conducted a 4 weeks survey, from September 22, 2014 to October 17, 2014 to the employees of 6 hospitals that could accommodate less than 300 patients or more than 300 patients located in Daegu and Gyeongbuk. The study includes 377 participants who have worked for more than one year in the hospital. All of hospital with less than 300-beds or more than 300-beds, such as patient safety-medical quality, organizational culture, hospital management activities found a positive correlation among variables. The mediating effect of organizational culture in the relationship between patient safety-medical quality and hospital management activities was shown by the partial mediating effect and high causal effect. Therefore, these study suggest that patient safety-medical quality due to healthcare accreditation adoption has the potential to improve hospital management activities.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.5
• /
• pp.767-774
• /
• 1997

For the standardization and quality improvement of traditional Korean Nuruk, 120 strains of fungi were isolated from Nuruks and 18 strains of them were selected as strains analysing the amylase and flavor. The genera of these fungi were identified as Aspergillus sp. (14 strains), Penicillium sp. (3 strains) and Rhizopus sp. (1 strains) by the conventional slide culture. Most of these fungi showed a better productivity of the saccharogenic and dextrinogenic enzymes in raw wheat bran culture than in cooked wheat bran culture. The ability of acid and flavor production was good in the raw wheat bran culture, and aflatoxins were not produced under the same culture. Penicillium sp. and Rhizopus sp. had high cell growth and amylast activity. Mixed culture of Aspergillus sp. No.3-6 and Penicillium sp. No.7-7 revealed a high liquefying and saccharifying activity as well as high flavors production. These results indicated that these fungi was proper strains for making Nuruk of good quality.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.47 no.6
• /
• pp.427-431
• /
• 2002

Lateral roots of soybean sprout might reduce the quality. The study was done to measure the effect of light quality treated during 24 hour imbibition or 6 day culture on growth and development of soybean sprouts on the 6th day after culture. With the soybean seeds imbibed in 4 ppm benzyladenopurine (BA) solution for last 6 hours of the imbibition, blue and red lights were treated during the imbibition, but during 6 day culture, blue and red or far-red light treatments were done for 50 minutes or 5 hours a day, respectively, the periods taking for their cotyledons to turn green color, On the 6th day after culture, the soybean sprouts were classified by 4 categories on the base of hypocotyl length;＞7cm, 4 to 7cm, ＜4cm and non-germination, and their lateral roots, hypocotyl diameters and fraction dry weights were measured. Blue and red lights treated during the imbibition completely blocked lateral root formation regardless of the lights treated during the culture, and showed nearly the same rate of hypocotyls of longer than 4cm. The period of each light treatment forced during the culture did not influence the growth of soybean sprouts. far-red light treated for 5 hours everyday, however, had the least rate of seed germination and hypocotyls of longer than 7cm of the light quality treatments. In addition, red and far-red lights almost equally having the commercial soybean sprouts of longer than 4cm hypocotyls move elongated and selenderized than blue light and dark treatment, meaning the growth and morphology of soybean sprouts was affected by light treatments during the culture.

• Korean journal of food and cookery science
• /
• v.15 no.1
• /
• pp.73-80
• /
• 1999

This study was carried out to investigate the effects of enzyme treatments on the functional properties of soy protein isolate (SPI) and to examine the quality attributes of soy yogurt prepared by different enzyme treatments, sweeteners and starter cultures. Enzyme treatment increased the solubility and emulsifying capacity of soy proteins, but decreased the emulsifying stability; the enzymatic activity of ${\alpha}$-chymotrypsin was higher than that of trypsin. Enzyme treatments decreased the pH of soy yogurts prepared by both culture methods, the culture of L. bulgaricus and S. thermophilus and the culture of L. bulgaricus and K. fragilis, but increased the titratable acidity, total numbers of lactic acid bacteria and yeast. Trypsin was more effective than ${\alpha}$-chymotrypsin in decreasing pH and increasing titratable acidity and total numbers of lactic acid bacteria and yeast. Fructose decreased the pH of soy yogurts more than sucrose in the culture of L. bulgaricus and S. thermophilus, and vice versa in the culture of L. bulgaricus and K. fragilis. Fructooligosaccharides were more effective in the culture of L. bulgaricus and K. fragilis than in the culture of L. bulgaricus and S. thermophilus in increasing the titratable acidity, total count of lactic acid bacteria and yeast. In sensory evaluation, soy yogurts containing trypsin treated SPI, fructose and fructooligosaccharides (75%:25%) were more acceptable than those containing untreated or trypsin treated SPI and fructose. This was because of more smooth and less sour, in which the values of pH, titratable acidity, microbial growth, and viscosity were in the range of commercial yogurts. Soy yogurts fermented by L. bulgaricus and K. fragilis showed more smooth mouthfeel than those fermented by L. bulgaricus and S. thermophilus.

• Quality Improvement in Health Care
• /
• v.22 no.2
• /
• pp.75-90
• /
• 2016

Objectives: This study measures the level of cognition of employee's patient safety culture and evaluates the current level through comparing the results to external levels. Ultimately it is performed to construct a strategic improvement plan through the basic database for patient's safety culture. Methods: A questionnaire survey of self reporting type was carried out using structured questionnaire of the patient's safety culture for employees currently employed in a hospital. Total responders was 1,129 and a response rate was 54.6%. The survey results were calculated with a percent positive response, and the current level was evaluated by comparing with the survey results of a hospital (2009 and 2014) and the survey result of The Agency for Healthcare Research and Quality(2014). Results: Sub-dimension of high percent positive response for each area were 'teamwork within hospital units' (80%), 'feedback & communication about error' (73%) and 'supervisor/manager expectations & actions promoting safety' (67%). Meanwhile, 'teamwork across hospital units' (31%), 'hospital management support for patient safety' (29%), 'staffing' (27%) and 'non-punitive response to error' (17%) were relatively low percent positive response. Compared to the survey results of AHRQ (2014) for each area, 'teamwork within hospital units' (80%), 'feedback & communication about error' (73%), 'frequency of event reporting' (66%) were at the top 50% percentile level and the remaining sub-dimensions showed a very low level in the lower 10% percentile area. Conclusion: In order to establish a system for patient safety culture within the hospital and evaluate the effect on this, it is necessary to periodically evaluate the patient's safety culture and establish regulations on hospital safety culture to comply with this.

• Journal of Korea Water Resources Association
• /
• v.32 no.4
• /
• pp.501-510
• /
• 1999

Stream and groundwater qualities of small agricultural watershed in Kangwon Probince, Korea were monitored 1 to 2 years, and the relationships between stream and groundwater qualities and seasonal water quality changes analyzed. Flooded paddy fields influenced groundwater level and quality during rice culture. The differences between groundwater levels during rice culture and non-culture spans were between 0.8 and 2.91 m. Seasonal changes of total nitrogen and nitrate nitrogen concentrations of stream and groundwater were very similar and groundwater quality was thought to have a profound impact on stream quality of the research watersheds. Suspended solids and BOD maintained the first degree stream water quality throughout the monitoring period except for a few and short flooding spans. The concentrations of total phosphorus and total bacteria of both waters showed wide variations and any seasonal trends were not observed. Long-term monitoring studies on small rural watersheds were recommended to understand the pattern of both stream and groundwater quality changes with respect to land use, season and cultural practice, and to apply the results to develop effective water quality management policies for large river and domestic water supply systems.