• Culinary science and hospitality research
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• v.16 no.2
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• pp.258-269
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• 2010

This study examines an evaluation on the effect of service quality of food products on tourist satisfaction. Style, pleasantness, reliability, kindness, and guarantee were selected as service quality factors for this study. Also, expected effects, purchase intention, and repurchase intention were used to examine tourists' satisfaction levels. To verify the relationship between the service quality of food products and tourist satisfaction, it used one hundred twenty sample cases. The results service quality are as follows. First, the types of service quality were drawn based on the characteristics of service quality. Second, the service quality of food products had positively significant influence on the satisfaction levels of purchase behavior. Third, the types of service quality and the satisfaction levels of purchase behavior were significantly different.

• Proceedings of the Korea Information Processing Society Conference
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• 2001.10b
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• pp.1481-1484
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• 2001

Most implementations of HTTP servers do not distinguish among requests for hypermedia data from different clients. Commercialization of Web site is becoming increasingly common. Therefore providing quality of service with members paying to the site is often an important issue for the hosts. For some uses, such as web prefetching or multiple priority schemes, different levels of service are desirable. We propose server-side TCP connection management mechanisms to provide two different levels of Web service, high and regular levels by setting different timeout for inactive connection. Therefore this mechanism can effectively provide different service classes even in the absence of operating system and network support.

• Korean Journal of Veterinary Service
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• v.21 no.4
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• pp.379-383
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• 1998

This survey was carried out to determine 5 residual sulfonamides(sulfamerazine : SMR, sulfamethazine : SMT, sulfamonomethoxine : SMM:, sulfadimethoxine : SDM, sulfaquinoxaline : SQX) in muscle of mouse. For this investigation, pertaining detection wavelength, residual levels and residual times in muscle of mouse were summarized as follows ; 1. Pertaining detection wavelength of 5 residual sulfonamides(SMR, SMT, SMM, SDM, SQX) was 270nm by HPLC/UV detection. 2. After 1 day put a stop to sulfonamides administration, residual levels was 1∼l.5ppm, but were not detected at day 7 3. Withdrawal time of 5 sulfonamides were about 7 days suspectly.

• Journal of Korea Port Economic Association
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• v.32 no.2
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• pp.137-156
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• 2016

This study analyzes the optimal service levels of exclusive container terminals in terms of the optimal berth occupancy rate and the ships' waiting ratios, based on the number of berths. We develop a simulation model using berth throughput data from pier P, Busan New Port, a representative port in Korea, and apply the simulation results to different numbers of berths. In addition to the above results, we analyze the financial data and costs of delayed ships and delayed cargoes for the past three years from the viewpoints of the terminal operation company (TOC), shipping companies, and shippers to identify the optimal service level for berth occupancy rates that generate the highest net profit. The results show that the optimal levels in the container terminal are a 63.4% berth occupancy rate and 10.6% ship waiting ratio in berth 4,66.0% and 9.6% in berth 5, and 69.0% and 8.5% in berth 6. However, the results of the 2013 study by the Ministry of Maritime Affairs and Fisheries showed significantly different optimal service levels: a 57.1% berth occupancy rate and 7.4% ship waiting ratio in berth 4; 63.4% and 6.6% in berth 5; and 66.6% and 5.6% in berth 6. This suggests that optimal service level could change depending on when the analysis is performed. In other words, factors affecting the optimal service levels include exchange rates, revenue, cost per TEU, inventory cost per TEU, and the oil price. Thus, optimal service levels can never be fixed. Therefore, the optimal service levels for container terminals need to be able to change relatively quickly, depending on factors such as fluctuations in the economy, the oil price, and exchange rates.

• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.546-554
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• 2005

The purpose of this study was to identify the relationship between the levels of foodservice management activities and job satisfaction of the dietitians in elementary schools. Out of 130 questionnaires distributed to elementary school dietitians in Incheon, 127 were returned and analyzed ($98\%$ response rate). The questionnaire included two multiple-item scales for measuring foodservice management activities and job satisfaction, respectively. All the items in the scales were coded 1 to 5 for 'certainly no', 'no', 'neutral', 'yes', and 'certainly yes' and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and have independently managed on-site kitchens. The 19 items on food service management activities were grouped into 6 factors and the mean scores of the levels of Personnel Hygiene Management, Education & Training, Sanitation & Safety Management, Menu Quality Management, Service Management, and Environment Management were 4.76, 4.26, 4.24,4. 05, 3.61 and 3.39, respectively. The 23 items on job satisfaction were grouped into 4 factors and the mean scores of the satisfaction levels of Systematic Environment, Job Duty, Job Condition, and Physical Environment were 3.38, 2.83, 2.53, and 2.08, respectively. Overall, the levels of food service management activities and job satisfaction were positively associated with a correlation coefficient of 0.254 (p > 0.01). In particular, satisfaction levels on job duty itself and systematic environment were positively associated with the levels of overall management activities. The results suggest that improving dietitians' job satisfaction could increase the levels of management activities of school foodservice dietitians, resulting in quality improvement of school food service.

• Journal of the Korea Safety Management & Science
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• v.8 no.2
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• pp.115-128
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• 2006

The study analyzes those relations of customer service level of each sales branch, level of cooperations among branches, and overall system-wide service level for an item. Under the continuous review method, each sales branch places an order to the outside supplier, and the each branch receives the order quantity after elapsing a certain lead time. Under these circumstances, those branches with stockout condition may be supplied by other branches with keeping stocks to cover the shortages. This policy generally increases the system-wide customer service level for an item throughout cooperations for the safety plan among branches. Therefore, in the context of inventory policy, the decision rules to determine the proper branch levels of service and cooperation levels of service are important goals in terms of attaining desired system-wide service level. This research has suggested the method and procedure to reach above goals.

• Journal of the Optical Society of Korea
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• v.18 no.5
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• pp.466-471
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• 2014

An asynchronous optical packet-switching (AOPS) node with load-balancing capability can achieve better performance in reducing the high packet-loss ratio (PLR) and time delay caused by unbalanced traffic. This paper proposes a novel dynamic load-balancing algorithm for an AOPS node with limited buffer and without wavelength converters, and considering the data flow distribution and service levels. By calculating the occupancy state of the output ports, load state of the input ports, and priorities for data flow, the traffic is balanced accordingly. Simulations demonstrate that asynchronous variant data packets and output traffic can be automatically balanced according to service levels and the data flow distribution. A PLR of less than 0.01% can be achieved, as well as an average time delay of less than 0.46 ns.

• Management & Information Systems Review
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• v.13
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• pp.71-97
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• 2003

As an electronic commerce grows in a rapid speed today, it has a great effect on not only our consuming lives but also the marketing activities. The study on involvement levels and consumer satisfaction in physical market in the existing studying papers in home was made progress rapidly. But, the study on involvement levels and consumer satisfaction in virtual market leaves much to be desired. This paper aims at considering the relationship between the involvement levels and the consumer satisfaction factors in the electronic commerce through the internet shopping mall whose importance is emphasized day by day. In this paper, three following questions were studied: (1) what is the difference among the factors(product/service/image) of consumer's satisfaction in accordance with consumers' involvement levels, (2) what is the difference in an intention of repurchase in accordance with the consumers' satisfaction factors, and (3) what is the difference in an intention of repurchase in accordance with the involvement levels and the consumers' satisfaction factors. As a result of analysis, only the service one of the factors of consumer's satisfaction has a difference in accordance with high/low involvement, and also, the factors which have an effect on the intention of repurchase were product, service and image.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.794-800
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• 2007

The purpose of this study was to measure the tourists' preference for alternative restaurants with different combinations of 4 attribute levels: origin description, food type, price and service guarantee. A total of 210 questionnaires were completed from tourists who visited Kwangyang, Suncheon and Yeosu during Jan. 2 - Jan. 15, 2007. Conjoint experiment method was used to develop hypothetical restaurants. Ordinal probit model was used to measure the effects of attribute levels on the tourists' preference. Results of the study demonstrated that the ordinal probit model analysis result for the data indicated excellent model fit. The effects of attribute levels (origin description, traditional food, fusion food, price, service guarantee) on the tourists' preference were statistically significant. As expected, estimates of marginal willingness to pay for origin description(3.063), food type(2.349), and service guarantee(2.356) were statistically significant. Moreover, tourists were more willing to pay for origin description than other attribute levels. Tourists also considered the origin description as the very important attribute. In conclusion, based on conjoint analysis, a model was proposed of marginal willingness to pay of attribute levels. It should be noted that the original model was modified and should, preferably, be validated in future research.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.781-790
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• 2010

The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.01), number of certificates (p<0.01), and whether food service workers is students' parents or not (p<0.01). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students' parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media.