• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.466-478
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• 1999

A significant gap can exist between what customers expect in foodservice and what service providers deliver to customers. Reducing the gap and enhancing service quality plays a key role in increasing customer satisfaction and repurchase intentions. The purpose of this study was to investigate the personal and operational characteristics that affect the customer perceptions of service quality, to analyze the overall satisfaction and repurchase intention of customers, and to study the service quality gap between customer and foodservice provides. 427 customers and 278 foodservice providers in 82 fast food and family restaurants were surveyed. T-test, ANOVA, Correlation Analysis, and Multiple Regression were used for statistical analysis, The results of this study were as follows: 1) Among the personal characteristics of customers, sex affected the preception of 'General Management' and 'Reputation', and the expense per person showed a correlation with service quality. 2) Among the operational characteristics, the type of restaurant, months since opening, and the number of seats had a significant impact on service quality, while the seat turnover rate showed a negative correlation with service quality. 3) Among the human resource characteristics, the proportion of part-time employees had a negative correlation with service quality, and in general, the training program for full-time employees led to a higher degree of customer perception of service quality. 4) Six dimensions of service quality accounted for 38.39% of customer satisfaction in Multiple Regression. 5) The overall satisfaction of customers willing to repurchase was significantly higher than that of the non-repurchase customers. 6) The operational characteristics explained over 35% for the service quality gap among the customers and the service providers in Multiple Regression.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.35 no.1B
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• pp.27-34
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• 2010

As VoIP systems move to wireless environments with much higher average packet loss rates than wired networks, it becomes less possible for the network to assure a reasonable QoS. So, real-time quality monitoring for mobile VoIP applications is an important issue to be explored. In this paper, we explore perceptual quality dependency on two parameters: the burst loss rate and average burst length. Also, we propose a simple 'moving average' approach with $\alpha$ aiming to measure those parameters on real-time basis. In order to find how accurately the two parameters measured estimate the real perceptual quality, we compare actual measured PESQ scores with estimated value by matching the measured quality metric to the trained MOS table. Finally, we propose the quality-based accounting system, which can set obvious continuities between quality and billing.

• Quality Improvement in Health Care
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• v.5 no.1
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• pp.28-40
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• 1998

Background : Many patients have been frequently complaining that they have to spend couples of hours in hospital on visiting outpatient clinic. Among several steps, two major time consuming steps were waiting to see a doctor and/or waiting at pharmacy to get medicine. Therefore not only to provide the proper guidance for medication or counseling on health affairs but also to make waiting time short is very important for the better hospital services. The aim of this study is to validate several time-saving processes to reduce waiting time at outpatient pharmacy and its efficacy. Methods : We surveyed the time interval actually taken to receive medicine after issuing prescription by doctors, and analyzed the data on the bases of relevant or possible causative factors. Then following processes were given to reduce waiting time and resurveyed and compared both data to validate efficacy of those processes : 1. No work-off on Monday and Tuesday 2. Work hour shift to start 30 minutes earlier 3. Changeable work shift between outpatient pharmacy and ward pharmacy according to work load 4. Use of pre-made medicines prescribed more frequently by certain doctors at certain time 5. Cooperation with doctors to use set prescriptions. Results : Before the process, mean waiting time at pharmacy was 29.2 minutes and most time consuming period was from noon to 1 PM, 3 to 4 PM, 1 to 2 PM in order of frequency. Only 37.7 % of patients could get the medicine within 20 minutes. Three times of surveys after process showed mean waiting time at pharmacy were 18.1 minutes, 19.0 minutes, and 17.6 minutes, respectively. And 72.7 %, 81.3%, and 82.2% of patients could get the medicine within 20 minutes. Conclusion : The mean waiting time was markedly reduced with above mentioned processes which applied intradepartmently event hough with little cooperation from other department. Consequently, the complaints of patients were decreased with increasing the satisfaction degree. In conclusion, those suggestions were recommanded to improve the degree of satisfaction of patients.

• IE interfaces
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• v.13 no.1
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• pp.78-91
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• 2000

This paper presents a computerized quality forecasting system for glass manufacturing. In forecasting the molten glass quality, we are concerned with three major issues : (1) to find the reasonable time lags between a set of process conditions and the quality measurement of glass products, (2) to find the most significant process variables affecting the quality, and (3) to construct the appropriate causal forecasting models using genetic algorithms. The experimental results show the proposed model results in better forecasting than linear regression model. The suggested forecasting model was implemented successfully and is being currently used in a real manufacturing line.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.229-241
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• 2015

This study investigated the effect of co-inoculation with Oenococcus oeni on the final quality of domestic MBA(Muscat Baily A) wine. For experiment five types of wine samples were classified for the experiment and the results are as follows; co-inoculation with Oenococcus oeni concurrently (i.e., the S+O.Co sample) reduced wine production time and facilitated the production offor high quality wine. Compared to the other samples, S+O.Co wine had a higher number of viable Oenococcus oeni cells and a rapid reduction in malic acid content although its lactic acid content increased more rapidly. Concurrent inoculation with yeast and Oenococcus oeni allowed malolactic fermentation and alcohol fermentation to be completed at the same time within 14 to 16 days. Therefore, this study showed that co-inoculation of S+O.Co wine with Oenococcus oeni had an effect through quality improvement, reduced wine making time, and increased productivity.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.460-473
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• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.91-106
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• 2002

To achieve these goals constituent dimensions and structural elements of the Japanese restaurants service quality are being investigated through the review of the food service industry and service. The survey about the importance and the Japanese restaurants was also conducted with a questionnaire to identify the tendency of customers who visited restaurants. These results and satisfactions hypotheses are being tested in the restaurant and the empirical research aye both conducted to achieve time research purposes. Japanese restaurants, located in the metropolitan area, are being selected as the object limits of the survey. Eighty-seven questionnaires are being distributed three kinds restaurants which means total 250 for all, and from which 230 are being analyzed. Frequency and $\chi$$^2$test were applied for the general matters and the conditions of object while Cronbach's Alpha coefficient and factor analysis were applied for reliability and validity. t-test was attempted to fine the importance and the satisfaction of the service quality. Also ANOVA was utilized. After examining the results of this survey, few facts were apparent. First the number of male ana female customers in the Japanese restaurants are divided evenly in about 55% of male customers and 45% of female customers. However, these people have a wide variety of jos. Another evident fact present on this survey shows that customers eating at a less expensive restaurants have a income of 1,000,000 won where as the expensive or high-end restaurants have customers with higher income than average. The price sensitive customers studied in this survey shows that they spend on average 30,000 to 70,000 won per person in the less expensive establishments. Therefore, with some service quality restructuring, application of new systems and ideas these restaurants could efficiently maximize their profit margin. Customers also showed that lower prices in lunch time would be an appealing incentive to deviate from standard lunch time 〈12:00~13:00〉and menu specials would be of interest to deviate from busy dinner time. In conclusion, since restaurants in the middle range category are not so many restaurants in lower range have a chance to maximize their profit. This study clearly shows that even the lower-end restaurants could raise their profit margin by incorporating new marketing techniques and by improving the service level of their restaurants.

• Journal of Food Hygiene and Safety
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• v.5 no.3
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• pp.85-98
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• 1990

Microbiological quality of packaged meals (Dosirak) was assessed in three operations under the both conditions of actual food processing and simulated time-temperature. Time and temperature data indicated that all the phases after cooking were critical for microbiological quality control. Microbiological test results by simulated time-temperature conditions revealed that microbiological quality of packaged meals decreased as the storage time and temperature increase. Delivery practices without refrigeration in summer and hot-holding below $60^{\circ}C$ in supermarket were crucial in microbiological quality control.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.24 no.6B
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• pp.997-1003
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• 1999

It is required that synchronization model can describe various multimedia objects flexibly in the view point of time relationship and also respond quality of service requirement about jitter which is time difference between intramedia and skew which is time difference between intermedia. es desirable quality of service requirement. Proposed model applies maximum jitter and skew values which can be allowed, and then it presents high quality of service and real applies maximum jitter and skew values which can be allowed, and then it presents high quality of service and real time characteristics. In this paper we expend Petri-net and propose new synchronization specification model and apply two analysis method of Petri-net to prove oIn this paper we suggest multimedia synchronization model that is based on the Petri-net and servicur model suggested. We compared with other models and showed high QoS.

• Atmosphere
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• v.29 no.4
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• pp.501-509
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• 2019

Asian Dust is a meteorological phenomenon that sand particles are raised from the arid and semi-arid regions-Taklamakan Desert, Gobi Desert and Inner Mongolia in China-and transported by westerlies and deposited on the surface. Asian dust results in a negative effect on human health as well as environmental, social and economic aspects. For monitoring of Asian Dust, Korea Meteorological Administration operates 29 stations using a continuous ambient particulate monitor. Kim et al. (2016) developed an automatic quality check (AQC) algorithm for objective and systematic quality check of observed PM₁₀ concentration and evaluated AQC with results of a manual quality check (MQC). The results showed the AQC algorithm could detect abnormal observations efficiently but it also presented a large number of false alarms which result from valid error check. To complement the deficiency of AQC and to develop an AQC system which can be applied in real-time, AQC has been modulated. Based on the analysis of instrument status codes, valid error check process was revised and 6 status codes were further considered as normal. Also, time continuity check and spike check were modified so that posterior data was not referred at inspection time. Two-year observed PM₁₀ concentration data and corresponding MQC results were used to evaluate the modulated AQC compared to the original AQC algorithm. The results showed a false alarm ratio decreased from 0.44 to 0.09 and the accuracy and the probability of detection were conserved well in spite of the exclusion of posterior data at inspection time.